Caroline looked at Chef Gary, then back at the trucks. “THANK YOU! THANK YOU! THANK YOU!”
Chef Gary laughed. “Don’t thank me yet. We still have a challenge to do. Are you ready to hear about it?”
The junior chefs forced themselves to look away from the trucks. “YES, CHEF!”
“Don’t worry, they aren’t going anywhere. You’ll have plenty of time to explore. The trucks might look different on the outside, but inside they’re all the same. Just like the Slider Spot food truck you saw on your field trip, they each have an oven, stove, sink, cooking supplies, and of course limited counter space. The winner of Next Best Junior Chef will of course get to keep their food truck, so we’re asking you to test them out. This is it! The final challenge, so don’t hold back. Show us what you can do! We will be judging you on your performance in this final challenge, but will also consider all of the wonderful dishes you’ve created in the past three weeks.
“Now, your challenge is to prepare an entrée, a side dish, and a dessert that you would serve out of your food truck. There will be ninety minutes for this challenge, not including five minutes of prep time and five minutes in the pantry. The pantry will remain open for the duration of the challenge, due to your limited counter space. So, are you ready?”
“YES, CHEF!”
“OH! Almost forgot!” He waved the Golden Envelope. “Who gets the advantage?”
Rae raised her arm. The four whisk pins were neatly aligned and twinkling on her apron.
“Please open it and read it aloud.”
Rae pulled out a card. “Congratulations, you get first pick of a partner for this challenge, and you may pick the partners for the other two competitors.” She frowned. Partner?
She scanned the audience, looking for Tate. Was he coming? He waved, but didn’t move. She turned back to Chef Gary. Chef Aimee and Chef Porter were joining him, and they were wearing aprons.
Chef Gary quickly put one on too. “It’s us! We’re the partners! We’re excited to be your helpers in this challenge, but there are limits. We are line cooks only! We will not tell you what or what not to do. We’re just helping hands!” He wiggled his fingers.
Rae shuffled nervously. This wasn’t going to be easy, being in a small space with a famous chef.
Chef Gary grinned as he looked over the shocked faces of the junior chefs. “Okay, Rae, time to choose.”
I’m really lucky that Rae gave me Chef Aimee. She’s so easy to be around. Rae probably picked Chef Gary because he’s fun and funny. He’ll probably make a lot of jokes. I knew Oliver was going to get Chef Porter. That was smart. Just having her in my truck would make me nervous.
Chapter 31
ive minutes wasn’t much time to create and organize three entirely different dishes, but the junior chefs weren’t amateurs anymore. After three weeks of intense training, they were professionals.
I’m going to win because I have a clear understanding of what I want my food truck to be. I’m not just making lunch or dinner—I’m using food to bring people together to be excited about being creative and expressing themselves. There’ll be crafts for the hands and food for the soul.
I’m going to win because Bistro Revilo is a revolutionary idea—locally sourced food and a sophisticated menu. I’m not just going to offer three or four things on the menu. I’m going to be like a real restaurant. I don’t need to be part of a pod; my food truck can stand alone.
I’m going to win because diner food and French food is a great mash-up. I won the mash-up challenge, and that has made me more confident in my vision. My food reflects who I am: French and American and a chef with a passion for great inventive food.
The producer lined up the junior chefs across from the judges next to the pantry. “We’ll start here for the pantry run, and when it’s over, run to your truck and stand in front.”
“ROLLING!”
“Are you ready for the pantry run?”
“YES, CHEF!”
Rae stole a quick look into the bottom of her basket. Her list was there—she was ready.
Chef Gary raised his hand. “GO!”
Rae had a plan. Dessert first, because it needed to set in the fridge. Then she’d ask Chef Gary to do some prep work. Would it be weird? Probably—it was hard to imagine telling Chef Gary what to do. But she didn’t have time to think about that now. She ran to the produce section, picked strawberries, figs, and fresh spices, and then moved to the baking section.
Caroline ran into the pantry, with Janet the camerawoman following closely behind. Caroline grabbed potatoes, leeks, and broccoli rabe. When Caroline went to the fridge, Janet switched over and followed Oliver. He had steaks, brussels sprouts, pecans, anchovies, and red wine vinegar in his basket. He stopped at the spice shelf and added vanilla, paprika, garlic, onion, coriander, dill, red pepper flakes, salt, and pepper. His steak rub was going to be amazing.
The five-minute pantry run was over too fast. Caroline was glad the pantry was going to stay open throughout the challenge. Her basket was overflowing, but she’d definitely need to go back for more supplies. She waited in front of her food truck, happy for the extra time. What job should she give Chef Aimee? Pound pork chops or clean potatoes? And how would she keep her busy for ninety minutes? Was there really that much to do?
Chef Gary and Chef Nancy walked to the center of the room. “Chef Nancy is going to be the time keeper for this event.” Chef Gary smiled, adjusted his apron, and walked toward Rae. The cameras moved in for close-ups of the junior chefs standing with their helpers. Oliver offered Chef Porter his hand and they shook like real partners. Rae looked up at Chef Gary. She should have thought of that. Too late now—it would just look like she was copying, so instead she just smiled.
“Are you ready, junior chefs?”
“YES, CHEF!”
“Are you ready, helpers?”
“Yes, Chef.”
Chef Nancy raised her hand. “Let’s get COOKING!”
Oliver ran to the door of the food truck, opened it, and froze. The space was smaller than he’d remembered. Where could he put Chef Porter so she wasn’t in the way? He stepped up, looked around, and decided on the little counter in the far corner next to the sink. The most important thing was counter space; he needed it all for himself.
Chef Aimee is so nice. I was really nervous, but she made a joke about being like a sardine, and that calmed me right down. I gave her two jobs—first make cereal milk, then pound pork chops—and I got started on cutting up figs for my fig jam. Having an extra pair of hands is going to be a real help.
Chapter 32
I’m making stacked mini steaks with herbed anchovy butter, Parmesan brussels sprouts, and for dessert, pecan shortbread cheesecake with salted caramel. I picked as many locally sourced items from the pantry as I could find, because that’s important to me.
I’m making chicken-fried pork à la croque-monsieur, pan-fried fingerling potatoes with leeks, and cereal milk pot de crème for dessert. I wanted to make croissants, but you need more than ninety minutes to make the pastry.
I’m making broiled chicken tenders three ways, tri-flavored grilled corn, and roasted strawberry parfaits with lemon and basil creams. It will be sort of a mix and match—I’ll give the customer choices and they can choose which sauce they want for their chicken.
hat next?” Chef Gary brushed off his hand on his apron.
Rae was surprised; he was a fast worker, maybe too fast. He’d already chopped garlic, cilantro, parsley, shallots, basil, and mint, and pitted and chopped green olives. What was next was a good question.
She pointed to the bowls of freshly made lemon and basil creams. “Are you allowed to take things to the fridge?”
“Absolutely.” Chef Gary picked up the bowls and stepped out the door.
Rae wanted to say “Take your time,” but you probably couldn’t do that. Knowing Chef Gary he’d be back in thirty seconds. And then what? She looked at her list—slicing and grating. She sighed, relieved
to have a plan. Busy Chef Gary was fine, but Chef Gary just watching what she was doing made her anxious. She spread her granola mixture on a baking tray, put it in the oven, and set the timer for twenty minutes.
⋅ ⋅ ⋅ ⋅
Since Chef Porter was by the sink, Oliver gave her a cleaning job. Wash and trim the brussels sprouts. His shortbread crust was in the oven, and it smelled delicious.
Chef Porter glanced over.
He nodded. “I’m going to make the cheesecake.”
She nodded back.
He normally didn’t give a play-by-play of what he was doing, but the silence was awkward. He was glad when Chef Porter turned on the water—that meant she was busy. He could focus on the cheesecake. He put cream cheese and sugar into the food processor, mixed, scraped down the sides, and then added the first egg. The noise of the mixer made it impossible to talk. Too bad he couldn’t run it for the next hour.
I’m pretty serious and focused while I’m working. I don’t usually talk, but the quiet was making me nervous. It was really uncomfortable. So I asked Chef Porter, “What’s the best sandwich you’ve ever had?” Turns out it was roast beef and aged cheddar—she ate it on top of a mountain in the snow. And that’s how we found out that we both love cross-country skiing and animals. We don’t get snow at home, but every winter we go to Colorado to visit my uncle. That’s where I learned to ski.
“THIRTY-FIVE MINUTES!” yelled Chef Nancy.
Chef Aimee pointed to the counter. “My mise is ready to go. Can I start?”
Caroline stopped stirring the figs and double-checked the setup: pork, egg mixture, and flour. “Yes—go!”
Chef Aimee dipped the first pork chop into the egg mixture, dredged it in flour, and then transferred it to a wire rack.
Caroline pulled the broccoli rabe from the oven and then carefully placed a roasting pan on the rack. This was tricky; the roasting pan held four ramekins filled with custard resting in water. She held her breath until the pan was securely on the rack, and then she loosely covered the ramekins with foil, closed the oven door, and set the timer.
“That’s going to be a tasty custard. What next?” Chef Aimee pointed to the completed pork chops.
“Wash the potatoes?”
“I’m on it.” Chef Aimee emptied the fingerling potatoes into a strainer and turned on the water.
Rae pulled her pan of granola from the oven. “Next up, the hot green relish.”
“Sounds good and spicy. What can I do?” said Chef Gary.
Rae handed him a mortar and pestle. “Bash the garlic and salt.”
“Bashing—is that an official Rae term?”
“Well, maybe if I’m mad.”
Chef Gary raised his hand in mock fury, tossed a peeled garlic clove into the bowl, and smashed it. “Ahhhh!”
Rae laughed. Chef Gary was a fun helper.
I talk to myself a lot. Some people probably find it annoying, but it’s working really well with Chef Gary. I’ll just talk and he answers or says something funny. I’m not nervous at all. I like watching him work; he’s good at everything. If Tate was Master Chopper, Chef Gary is the Conqueror of the Kitchen.
Chapter 33
id you hear it? Chef Nancy just said TWENTY minutes!”
Chef Aimee stepped forward and patted Caroline on the arm. “Don’t worry, we’ll get it done.”
Caroline counted off on her fingers. “We still have to assemble the pork chops, cook the potatoes, make whipped cream, and assemble the dessert.”
Chef Aimee leaned over the stove and stirred the potatoes. “These look done to me. Fire the pork chops! Now only three things left.”
When the pork chops were finished frying, Caroline placed them on a baking sheet, spread them with fig compote, added a slice of fontina cheese and the cooked broccoli rabe, and then spooned on the béchamel sauce. She looked around for the other cheese. Where was the comté cheese? She called to Chef Aimee. “Grated comté on the fly, s’il vous plaît!”
A minute later, a bowl of grated cheese was in her hands. Caroline sprinkled the comté over the béchamel sauce. “Thank you, Chef Aimee—that was perfect timing. Now they’re ready for the oven.”
Oliver and Chef Porter were working on the brussels sprouts. She was putting on the coating, Oliver was frying them, and they were talking. Oliver couldn’t believe it—Chef Porter had once ridden a horse right next to a buffalo. That trumped his bald eagle carrying a salmon, but she didn’t agree. “You were lucky to see such a wonder of nature. It must have been amazing.”
“What’s that smell?” Oliver dropped the spatula and opened the oven. The cheesecake! He looked at the timer on the stove—oh no, he’d forgotten to set it! With so much going on, that was a crucial mistake.
“Oh, dear!” Chef Porter peered into the oven. “Perhaps it’s not that bad.”
Oliver pulled it out and set the dark brown mass on the counter. It was obvious; there was no salvaging it.
“Brussels sprouts!” shouted Oliver. He turned back to the stove, scooped out the remaining four, and set them on paper towels to drain.
Chef Porter glanced up at the clock. “Thirteen minutes, Oliver. What’s left to do?”
“Fire the steaks, plate, AND make a whole new dessert!” He looked up and apologized. “I’m sorry, Chef. I just really wanted to win.”
“Of course you do,” said Chef Porter. “So don’t give up! You’ve made a lovely salted caramel sauce, you have chocolate and . . .” She raised her eyebrows.
“And, and, and.” He repeated the word and looked around. Ten minutes! What could he make in ten minutes? His eyes stopped on the mini microwave.
A second later he was gone, off to the pantry for supplies.
Chef Porter made me make it happen. I’m lucky she was helping me. I don’t normally use a microwave, but this was an emergency. I greased a mug, mixed flour, sugar, cocoa, and salt and then added an egg, milk, oil, and vanilla, and mixed again. I topped it with chocolate and put it in the microwave and set the timer for ninety seconds. It was a miracle. I even had time to make two more.
“FIVE MINUTES!”
Caroline filled a piping bag with mustard sauce and swirled a design on the edge of her plate. She pulled a pork chop from the oven, set it down on one side, and arranged fingerling potatoes on the other. She added freshly chopped parsley on the potatoes. The dessert was easy. All she had to do was top off the custards with whipped cream and a sprinkle of crushed sugared cereal.
Chef Gary watched Rae wipe off the counter and pick out a plate. “Can I help?”
She shook her head. Plating was important. It was the ta-da moment for the customer.
She stacked the broiled chicken tenders in the center of the plate and filled three mini dishes with her two relishes and one sauce. The customer would be able to mix and match any way they wanted. They could craft their own meal!
Next up was the corn. She grabbed a cutting board, created three long stripes using the seasonings for the corn, then rolled the buttered corn over the top.
Success! She placed the striped corn next to the chicken.
“Dessert?” Chef Gary pointed to the glass jar filled with roasted strawberries, granola, and cream.
Rae smiled and added a mint leaf.
Oliver stacked five mini steaks on his plate, adding a pat of colorful anchovy butter between each layer, and one on top. He added a smear of spicy mayonnaise to one side of the plate and fanned out five brussels sprouts on the other. He drizzled caramel sauce on the mug cake and topped it off with shaved chocolate as a garnish.
“TIME!”
“Congratulations!” said Chef Aimee.
“Nicely done,” said Chef Porter.
Chef Gary gave Rae a high-five.
Chapter 34
aroline, Oliver, and Rae brought their plates out to the large table in the center of the room, and then stood off to the side while the cameras took close-ups of the food.
“How did it go?” whispered Caroline.
“Fantastic! Chef Gary is so nice!”
“Me too. I really like Chef Aimee.”
“Chef Porter.” Oliver shook his head.
Uh-oh, thought Caroline.
Oh boy, thought Rae.
Oliver smiled. “Chef Porter is my favorite!”
“JUNIOR CHEFS!” Steve the producer waved his hand. “Please come to the table and line up behind your plates.”
The judges lined up on the other side with the three chefs from the food trucks, and as soon as everyone was in place, Chef Gary led the group in a round of applause. “This is for you! Because you’re here and we’re proud of you!” The audience joined in. It was thunderous. Rae looked for her grandma, and found her right next to Caroline’s parents, clapping and waving.
Chef Gary raised his hands to quiet the crowd. “As you can see, we have some special guests up here. So let me introduce them. We have Chef Valentina from Waco Taco, Chef Jenny from Aloha Café, and Chef Phil from Holy Smokes BBQ. These fine chefs were very generous with their time, helping our junior chefs learn all about the food truck business. So of course we wanted them here for this special challenge. Thank you, all of you, for coming.” Chef Gary and the audience clapped again, but this time Chef Gary did not have to raise his hands for quiet. Chef Gary scanned the faces of the junior chefs. “Are you ready to get started?”
The Winner Is . . . Page 9
