The next day, everyone arrived at the exchange meeting venue one after another.

Today and yesterday are not in the same place. Yesterday is mainly about exchanging experiences, the location is in the same synagogue, and today is about cooking skills.

Gao Dian was carrying a backpack. He took a taxi, and his backpack contained his ingredients and tools.

As soon as he walked into the door, everyone's eyes fell on his head.

Today they are not the protagonists, today's protagonists are Gao Dian and others, and the competition between them is the highlight.

Everyone was curious about the outcome of this competition.

Gao Dian dares to speak wildly, and he will definitely rely on something. Although they don’t like this young man very much, they have to admit that this young man is really amazing.

After all, Gao Dian's achievements are obvious to all.

It is precisely because of Gao Dian's excellence that some of them feel uneasy and unwilling.

Gao Dian made too fast progress, and it might not take long to be on par with them or even run to them.

Not to mention that Gao Dian did not abide by the rules in this way, which made them even more displeased.

Gao Dian didn't care too much about everyone's gaze, he just found a place to wait quietly.

There are a few more people attending the exchange meeting today than yesterday.

In fact, after Gao Dian's arrogant behavior spread yesterday, many people wanted to come and take a look.

But they were all rejected by Du Dawei and ten others.

This exchange meeting cannot be messed up. Even if there are conflicts or disputes, no one else is needed to come and watch.

It's like the last fig leaf, it's the bottom line.

The extra few were originally coming to the exchange meeting, but they were not chefs, so I didn’t attend yesterday’s exchange meeting.

But today's exchange meeting should have their place.

As time goes by, people arrive one after another.

Du Dawei stood up and said: "Today's pastry exchange should be done according to the previous rules."

After saying that, he nodded to the other nine people and took the lead in walking into the kitchen.

The newcomers sat there, talking to each other in a low voice.

According to the previous rules, Gao Dian knew what rules. Although he was a newcomer, he also knew the process of the exchange meeting.

Each noodle chef represents a restaurant or restaurant in the exchange meeting. They will each make a pastry for evaluation. The final score is related to the ranking of the final list.

Although this venue is not small, it can accommodate more than 100 people to make pastries at the same time, so it will be produced in batches.

And this batch is based on the previous ranking.

The first batch of restaurants or restaurants in the top ten are cooked, and no one is allowed to enter the kitchen until the cooking is over.

The ones behind are different. Although they also enter the kitchen according to the ranking, they can be carried out crosswise.

For example, after the person in front uses the stove, the person behind can take over and use it without waiting for the person in front to finish cooking before using it.

This kind of cross-type usage is familiar to everyone, but in fact, they are often the same at work.

This is also to ensure that everyone can finish cooking within a limited time of communication.

Regarding the review, the first ten special first-level pastry chefs are different from the next level first-level pastry chefs.

Their competition was separate.

Because the level of a special first-level pastry chef is already higher than that of a first-level pastry chef, it is meaningless to put it together to compete and compete.

It can be said that the ranking of special first-level pastry chefs is already fixed in the top ten. As long as they are not special first-level pastry chefs, they cannot enter the top ranking.

The review of the special first-level pastry chefs will be scored by several invited guests, and they will also be scored once with each other.

The first-level pastry chefs are scored by invited guests and ten special-level pastry chefs.

The reason why special first-level pastry chefs lock in the top ten is that on the one hand, the special first-level pastry chefs are already higher than the first-level pastry chefs, and on the other hand, they also ensure that the scores are fair to a certain extent.

Of course, this scoring mechanism cannot be absolutely fair.

As for the guests invited, they each have their own identities.

Some are editors of food magazines, and some are well-known foodies.

However, these people are all local and no one else is invited.

The reason for doing this is to ensure the credibility of this ranking.

As a newcomer who was not ranked, Gao Dian had to go to the kitchen to make pastries in the last batch.

There is no way, there are regulations, not any unspoken rules.

The last one to go in is of course extremely unfavorable to Gao Dian.

The pastry in front will fill the belly of the judges who have been rated, and their perception of the taste will be greatly reduced.

Give an extreme example.

When a person hasn't eaten for three days, any bowl of ordinary white rice is considered delicious to be a world-wide delicacy. A person who has been full thinks nothing is delicious.

Similarly, after the previous people were full, Gao Dian naturally had a disadvantage.

Even though these judges only tasted one bite of each pastry, so many people came down, it was enough to eat it.

This is not fair to those who come later, but where is there absolutely fairness?

It is natural that they rank high and have some advantages.

Gao Dian could understand, so he stood in the corner and watched quietly.

Time passed slowly, and dots were presented.

Different, even the same pasta has different differences.

Gao Dian opened his eyes and saw the colorful pastry world.

It was not until afternoon, near evening that it was his turn to enter the kitchen.

His opponents have already finished the production and the score has been released. The highest score is 74 points.

This score is not high or low, but it is a big challenge for Gao Dian.

Although this exchange meeting was also scored on a percentage basis, no one was interested in the sixty.

The sixty here represents an impeccable level.

In other words, only by reaching an impeccable level can you get 60, which is only equivalent to the downstream level of a first-level pastry chef.

And seventy is equivalent to being at the level of first-level pastry.

Eighty-tenths belong to the upper reaches, and more than ninety-tenths is also the field of special first-class pastry chefs.

Improperity is not really impeccable, it just represents an expression that a pasta has reached a very high level in all aspects.

After reaching this level, you can continue to improve.

There is no clear level after that.

The so-called upstream, middle and downstream represent the approximate level of this pastry chef in the general environment.

A first-level pastry chef at the mid-level is indeed a very difficult opponent for Gao Dian.

His previous level was at the downstream. Although he was the runner-up in the International Youth Chef Cooking Competition, his real level was at the downstream level of a first-level pastry chef.

The young pastry chef has lost some precipitation after all, and it is already very good to become a first-class pastry chef at this age.

It is very difficult to reach the mid-stream or even upstream level at such a young age.

This is also why many senior noodle chefs do not value the runner-up in this competition so much, because their level is there.

The mid-level level sounds nothing great, but Gao Dian knows that it is not the case. The upper, middle and lower level are placed in the general environment, and it is already very powerful to be able to be at the mid-level level.

He had no confidence to surpass, but Gao Dian was not afraid.

Just as Wei Qiaoyi told him yesterday, he was still very young.

When I walked into the kitchen, Gao Dian saw that there were still many people busy, and that was when I walked into the kitchen before.

When Gao Dian walked in, many people's eyes fell on him.

Gaodian found an empty tabletop and started kneading.

He took out the ingredients and placed them on the countertop, and some of them were bottles and jars.

There is one bottle of something that looks like water, and the other one is also a can of lard.

The pastry he wants to make is lily crisp!

He still has cut noodles in his hand, but he did not choose to make cut noodles because there was not enough time.

He was the last one to enter the kitchen, and there was not much time, which was one of his disadvantages. After all, the one who entered the kitchen first had more time to make it.

He needs to cook the soup base with cut noodles for a long time.

In contrast, the production time of lily crisps is shorter.
To be continued...