The Winner Is . . . Read online

  Rae smiled. Chef Nancy was right. This did sound like fun.

  “Are you ready?”

  “YES, CHEF!”

  “Let’s get cooking!”

  I’m going to make a multilayered lime cake with a fresh strawberry filling. Cold, fruit, fresh—those are my inspiration words. I’ll make as many layers as I can, so I’ll be looking for super-thin wafer cookies in the pantry.

  My first idea is usually my best idea. Bavarian apple pie—that’s my inspiration. Apples, graham crackers, and cream cheese—maybe walnuts for decoration, too.

  I haven’t done anything with chocolate yet, so this is going to be new for the judges. I’m going to use chocolate wafers and hot chocolate mixed with whipping cream for my filling. Hot chocolate icebox cake: It’s going to be as good as it sounds.

  Rae had a plan. Make the fillings and the frosting and then, when everything was ready, assemble the cake. Caroline and Oliver had the exact same plan. Rae peeled and sliced four apples and put them in a frying pan with butter and sugar. She added a squeeze of lemon juice for flavor and stability.

  Chef Aimee looked over the group and smiled. Not only were they busy, but at this exact moment they were all stirring the very same ingredient: whipping cream. Rae folded it into her cream cheese filling, Caroline whisked it vigorously, and Oliver added vanilla and sugar to make it sweet.

  Oliver dipped a spoon into his lime filling and then tasted it. Evaporated milk, condensed milk, and lime juice—only three ingredients, but it was delicious. Simple was better. He covered the bottom of the pan with filling, then added a layer of thin wafers, a layer of fresh strawberry compote and whipped cream, then another layer of wafers. He repeated the process until it reached the top of the pan.

  Caroline and Rae were adding layers too. Caroline added chocolate wafers, caramel sauce, hot chocolate whipped cream, and then wafers again. She was hoping to get five repeats before the top of the pan.

  Rae was not so lucky. She’d cut her apples too thick. She’d be lucky to get three full layers. Maybe first ideas weren’t so good after all.

  “TIME!”

  Six hands rose into the air.

  Chef Nancy pointed to the pantry. “Into the refrigerator and then back to the lodge!”

  Chapter 21

  aroline and Oliver were chatty all the way back to the lodge. They were both thinking the same thing: two hours from now they’d have a new whisk pin.

  Rae was rooting for Caroline, partly out of friendship, but more because two pins for Caroline was less scary than two pins for Oliver.

  The cameras were waiting in the lodge when the junior chefs arrived.

  Chef Nancy covered her mouth. “Oh no! I’m so sorry, Steve. I totally forgot about the interviews.”

  Steve frowned. “I don’t want to go back to the studio at this point. Let’s do them in here instead.”

  Chef Nancy scanned the room and then pointed to one of the armchairs. “What about there? We can start with Oliver. Caroline and Rae can wait at the dining table for their turns.”

  Who is going to come in second place? Well, it won’t be me, because I’m going to win the whole enchilada. I used to think second place would go to Rae, but now I think Caroline has a really good chance.

  Second place? Well, Rae is my friend, but Oliver is really good. I think it might be Oliver.

  Second place is going to be Oliver . . . or Caroline. I don’t really understand the question. Why does second place even matter? There isn’t a prize!

  Rae stomped back to the table and sat down. The interviews weren’t fair. They were supposed to be in the closed room with the orange door. Instead, she’d heard every word Caroline and Oliver had said.

  Caroline looked worried, and a minute later she was apologizing. “I’m sorry. I was nervous and . . .”

  “I don’t want to talk about it!” snapped Rae.

  Caroline turned and was quiet.

  ⋅ ⋅ ⋅ ⋅

  After dinner, Chef Nancy led the group back to the school studio. She noticed the silence. What was different? What had happened?

  Chef Aimee was waiting with the cameras. “Welcome back, junior chefs. Can you retrieve your desserts from the fridge and set them on the table?”

  Caroline made a wish on the way to the fridge: Let Rae win. She made another one on the way back: If not Rae, then let it be Oliver. That would work too. That way Caroline and Rae would have something to talk about. They could be mad at Oliver together. Together was important! She could win a new whisk pin tomorrow.

  “Rolling!” Steve started the cameras.

  Caroline glared. This was his fault, him and his tricky questions.

  “Desserts!” said Chef Aimee. “What do you think? Isn’t this the perfect way to end the day?”

  “Yes, Chef.”

  Caroline turned away from Steve and faced front. Why did everything have to be so complicated? All she wanted to do was keep her best friend and cook.

  Chef Nancy arranged the cake samples onto plates.

  Chef Aimee studied the desserts. “They’re all so different. We have three very distinct chefs, each with her or his own creative vision.” She nodded to the junior chefs. “I like that. And I also like the look of these desserts! I can’t wait to try them. We’ll start with Caroline and end with Oliver. Can you each describe what you made?”

  I made a hot chocolate cake with slivered almonds, caramel, and chocolate shavings.

  I made an apple cream cheese cake with a toasted walnut garnish.

  I made a lime cake with strawberry compote, and a fresh strawberry topping with meringue.

  “I like the idea of hot chocolate,” said Chef Nancy. “But I was expecting spicy. Am I missing something?”

  Caroline looked surprised. “It’s not that kind of hot. I used a hot chocolate mix to make the frosting.”

  Chef Aimee scooped up another taste of the frosting. “It’s a clever idea, but simple. Why not go the extra mile and add some spice or maybe another flavor, to complement the ones you already have. You need to take this to the next level. I think you could have pushed this a little bit more.”

  Chef Aimee and Chef Nancy both liked Rae’s combination of cream cheese and apples, but Chef Aimee had a problem with the walnut garnish. “It seems a little dry. Candied walnuts might have been a better choice.”

  Caroline made a third wish, right before Chef Aimee put Oliver’s cake in her mouth. Forget my other wishes. I still want to win. I hope Oliver’s cake is horrible!

  Chef Aimee leaned forward. “Oliver, do you have eight layers of cake? Remarkable.” She tried a bite. “Mmmm—rich and tangy.”

  “And refreshing,” added Chef Nancy. “And I just love the meringue.”

  Chef Aimee and Chef Nancy moved to the side of the room for a quick discussion. A minute later they were back.

  “Oliver, your icebox cake was fabulous; it’s visually appealing and palate pleasing. Cold, tangy, sweet—it hits all the right notes. Congratulations, Oliver. Well done. You are the winner of this challenge.”

  Watching Oliver get his second pin was not a bonus. Now we’re tied in the race for the Golden Envelope. I need that advantage! Caroline and I talked about it right before bed. We have to step it up and be a team. Two against one—one of us has to win this!

  Tuesday

  Chapter 22

  hef Nancy arrived at the breakfast table to a barrage of questions from the three junior chefs.

  “Where’s breakfast?”

  “Why is the table empty?”

  “What are we supposed to eat?”

  “Wait!” Caroline turned to Rae. “It’s another surprise!” Chef Nancy opened the door. “Let’s go. I’ll explain at the school studio.”

  Steve and the cameras were waiting when they arrived.

  Chef Nancy gathered the group around the table. “Today’s a big day! We have a special guest coming to judge our challenge. It’s nice when we can mix things up this way. And I know you’ll want the d
ay to go smoothly.” She smiled mischievously. “You’ll want to be filled with energy.”

  Chef Nancy reached under the table and pulled up a blender.

  “SMOOTHIE!” Rae and Caroline both said it together.

  “That’s right! Our first challenge is a healthy breakfast smoothie including fresh spinach. Spinach is high in protein and fiber. It’s a natural superfood that offers benefits to every part of your body. Doesn’t that sound like a good start to the day?”

  “Yes, Chef.”

  Chef Nancy tapped the top of the blender. “The pantry will be open for the full five-minute time limit of this challenge. Chef Gary will be in to give the smoothies a taste test, so you’ll need two full glasses: one for him and one for you, because your smoothie will be your breakfast. Let’s get cooking!”

  Rae raced to the pantry. If she had to drink a whole smoothie, she definitely wasn’t going to make anything too wild. She grabbed spinach, bananas, sugar, and blueberries, and then headed to the freezer.

  At home, I drink smoothies at least twice a week. I make them for my mom, too. I could not have asked for an easier challenge. There’s this saying: “Make what you know.” That’s all I have to do.

  Oliver filled his blender with banana, fresh spinach, frozen blueberries, yogurt, milk, and almond butter. He hit pulse. Once it was mixed, he’d add his last special ingredient: chia seeds.

  Caroline halved an avocado, scooped out the flesh, and mixed it with a banana, fresh spinach, frozen mango chunks, and almond milk. She blended until smooth and then dipped in a spoon to taste. “Ugh.” Too sour, too thick, too green! She added sugar, cinnamon, and yogurt and hit pulse.

  “ONE MINUTE LEFT!”

  Oliver filled up two glasses.

  Rae filled up two glasses.

  Caroline filled up one and a half glasses, then banged on the bottom of the blender. Her smoothie was too thick; it wouldn’t come out. She grabbed a spoon.

  “TIME!”

  Caroline dropped the spoon and angrily raised her arms. Her smoothie was the opposite of smooth. It was a chunky disaster!

  The taste test was over almost as fast as the challenge. Chef Gary was in and out of the studio in just under ten minutes, and half of that time was spent talking about Oliver’s smoothie and chia seeds. “Oliver, you added chia seeds! WOW! Did you know that these little seeds are a superfood? They’re loaded with antioxidants and are high in protein and fiber. They’re very good for your heart.” He took another sip of the smoothie. “I like drinking something that is so good for me. Plus it tastes great, too.” As soon as his glass was empty, Chef Gary handed Oliver a whisk pin.

  “Thank you, Chef.” Oliver made a big show of pinning it next to the other two pins on his apron.

  Rae scowled. She only had two pins, but poor Caroline only had one!

  The winner of the most pins would win an advantage in this week’s final elimination round. The competition was stiff as meringue—they needed all the help they could get.

  Rae closed her eyes and gave herself a quick silent pep talk. I can do this! I will win my own food truck!

  I knew I was going to win, so the big surprise for me was Caroline. I thought she’d do a lot better. The pressure of competing really gets to some people. I guess my big competition might be Rae. I’m one pin closer to the Golden Envelope.

  “Pretty good.” Rae slurped the last bit of smoothie through the straw. “More banana next time.”

  “That”—Oliver held up his empty glass—“was delicious!”

  Caroline choked down half her smoothie and then gave up. “I’d rather be hungry.”

  Chapter 23

  hef Nancy held the door and watched the junior chefs march into the filming studio. The cameras were already rolling.

  “Welcome, junior chefs!” Chef Aimee was next to Chef Gary. “Are you ready for your challenge?”

  “YES, CHEF!”

  “Wow! I like the enthusiasm. As you know, today’s challenge involves a special guest: an established famous chef. You’ll meet this chef in just a minute, but first I want to tell you how lucky we are. It’s a treat for me to be on the stage with him, and it’ll surely be a treat for you to meet him.”

  Steve gave a signal to Chef Gary.

  “Okay, junior chefs—it’s time to introduce our very special surprise guest! You know him from his innovative recipes: the banh mi donut, the waffle-roasted chicken, the beef pot buns, and now his newest creation: the creatively wrapped egg sandwich—the eggi-gami. Please welcome Chef Anton Margolis, the mash-up king!”

  The junior chefs exchanged excited glances and cheered.

  Chef Margolis moved next to Chef Gary. “Good afternoon, everyone! I’m very excited to introduce your next challenge. As you know, innovative food ideas take time. No one is expecting you to invent the next culinary craze in just sixty minutes, but that doesn’t mean we can’t give you a mash-up challenge. Are you ready to test those boundaries?”

  “YES, CHEF!”

  Chef Aimee held up a red bag. Chef Porter held up a green bag.

  “One of these bags contains a card with a food item and the other, a card describing a type of cuisine. You will randomly receive one of each, and these will determine your individual challenge.” Chef Margolis reached into the bags, pulled a card from each, and handed them out. Oliver got macaroni and cheese and Italian cuisine; Rae got BLT sandwich and Asian cuisine; and Caroline got chicken nuggets and French cuisine.

  “Now, your challenge is to create an innovative appetizer by mashing up your two cards. Use the ingredients of your food item, but you must give it an innovative twist in the style of your listed cuisine.” Chef Margolis nodded to Chef Gary.

  “Thank you, Chef Margolis. You will have sixty minutes of cooking time for this challenge, not including five minutes of prep time and five minutes in the pantry. There will be three judges tasting your appetizer, so provide samples accordingly. Junior chefs, are you ready?”

  “YES, CHEF!”

  “CUT.”

  ⋅ ⋅ ⋅ ⋅

  The prep time passed quickly. Chef Nancy made a quick tour of the workstations and then it was time to start again.

  “ROLLING!”

  The cameras followed the junior chefs into the pantry. There were long shots, and close-ups, but that wasn’t the whole story. What the cameras couldn’t capture was the feeling of nervous energy.

  “TIME!”

  Rae dropped her basket onto her worktable. Everything was under control. She had a plan and she had her ingredients, but she was missing something. The I’m going to win this feeling. That’s what she needed most, and it wasn’t going to be in the bottom of her basket.

  I’m making a savory version of a macaron. Instead of meringues, I’ll have medallions of chicken with a spicy filling.

  My appetizer is a twist on a fresh roll. It will be a bacon, lettuce, and tomato roll with a tangy mayonnaise dipping sauce.

  Right away, I thought of bruschetta. I’m using macaroni and cheese instead of toasted bread.

  Chef Margolis raised his hand. “Let’s get cooking!”

  The junior chefs jumped into action. Sixty minutes would go by fast; every second was valuable. Rae whisked together an egg, salt, dry mustard, and a pinch of sugar, and then in a separate bowl mixed lemon juice and vinegar. Making mayonnaise was tricky—you couldn’t rush it. She added half the lemon juice and vinegar to her egg mixture in the food processor and then carefully drizzled in oil as she pulsed the processor until the mixture started to thicken. She added the remaining oil and lemon juice until she had a creamy, thick sauce. “Success! Homemade mayonnaise!” She rushed it to the refrigerator to cool.

  Oliver filled a pot with salted water and put it on the stove. Once it was boiling, he’d add the macaroni. Five minutes would probably be enough for the noodles to be just al dente—not too soft, but a little firm to the bite. While he waited, he fried five slices of pancetta and got started on his roux, the base for mostly every good sau
ce. He melted four tablespoons of butter in a pot, sprinkled it with flour, and whisked to combine. He left the sauce to flip the pancetta and then was back again. Leaving a roux, even for a minute, was a risk. It could burn and stick to the bottom of the pot! He slowly added milk, cooking and stirring until the white sauce was thick and bubbly. Then, he added cream, salt, and pepper, and continued to stir. No worries here. It was perfect.

  Caroline thinly sliced two cloves of garlic and mixed them with chopped fresh rosemary and olive oil. She poured almonds onto a cookie sheet, salted them, and put them in the oven to bake.

  WHACK! WHACK! She raised the marble rolling pin above her head and struck the chicken breast again. WHACK! If Chef Margolis wanted innovation, she was going to deliver. She pushed a round cookie cutter into the first flattened breast and cut out four perfect circles. This was an invention.

  ⋅ ⋅ ⋅ ⋅

  The first thirty minutes passed quickly and without incident, but that didn’t last. Was Chef Gary bad luck? Maybe, because as soon as he started his visits, things started to go wrong.