Page 26 of The Baking Games
Finally, they turn up the volume so we can hear what the judges say at each station. Chef Tessa critiques Connor's flavor balance, which gives me some comfort and reminds me that appearance isn't everything.
Next, they move over to Rhett's station. His truffles are a stark contrast to Connor's. They're intricate and ornate, meticulous and creative. They're based on an Art Deco architecture theme, which I think is incredibly creative. As much as I couldn't stand him in culinary school, I still have to appreciate his talent.
I can see his sketchbook sitting on his countertop, and I crane my head a bit, trying to see what it is, but I can't see much. He always carried it with him in school, but he kept it very close to him so no one could ever see what he was writing or drawing.
Each one of his truffles is a tiny masterpiece of marbled chocolate and gold dust. I can feel his confidence even from here. I wish I had some of it.
Chef Alain praises Rhett's craftsmanship, but he mentions there's an overpowering amount of gold dust on the truffles. I breathe in a small sigh of relief. Even the best have their flaws, I guess.
Then it's my turn. My cheeks warm. It's one of those things that being a redhead does to you. I know my face must be very crimson-colored right now, but there's nothing I can do about it. The screen changes to my truffles. I have showcased different seasons in all of them.
A few are summer-themed with bright pink and green coloring. Others are fall-themed with intricate leaves painted on them and gold dust. The spring-themed ones have tiny flowers painted on them, and winter is dark and spattered with white edible dust like snow.
I'm proud of them, but seeing them next to Rhett and Connor's makes me feel like they might be too simplistic or childish. Perhaps I didn't realize just how talented the people around me are.
Marco compliments the concept, but he critiques my summer truffle and says it has too much thyme, making my stomach knot. I knew I should have been more restrained with it. Less is more when it comes to using herbs in baked goods.
Then Chef Alain looks at them, and my heart sinks when I see the expression on his face. “These are for a black-tie event?”
“Yes, sir. I was trying to think a bit outside of the box.”
He stares at me for a long moment. “Sometimes, the box is the right place to be, my dear.” And then they all walk away. I want to melt into a puddle.
As they move on to Lainey, I try to gather the little bit of confidence I have left. Her truffles are the epitome of luxury. They're covered in gold leaf and laced with exotic flavors. They even sparkle under the camera and look extravagant.
Tessa's feedback, however, highlights that Lainey's might be stylish, but the substance is not good. The combination of an odd truffle oil in a sweet setting doesn't go over well with her.
Finally, they reach Sophia, who has created Paris-themed truffles that steal the show. Everybody in the room immediately realizes that she will win this thing. Each one is a delicate balance of aesthetics and flavor, capturing the essence of Parisian charm.
Chef Alain smiles as he tries one of them. A few moments later, she is declared the winner of the round, and my heart deflates a little.
I stand there with a fake smile on my face, knowing that Sophia's victory is actually well-deserved, but it stirs a resolve in me. If I'm going to be here, away from my job and my sister, I’m determined to learn, improve, and gain more confidence. I want to win this thing.
Dan reminds us that the main challenge will be in a few days but that we will have some things to do between now and then. He doesn't tell us what they are.
I wipe down my station, still trying to shake off the feelings of inferiority.
"Focus, Savannah,” I whisper to myself. "It's not over."
I feel the room buzzing around me. That's what anxiety will do. But for now, I need to be happy for Sophia and double down on the fact that I have to figure out how to become one of the best and win the prize at the end. It's all for my sister, and I just have to keep that in mind.
CHAPTER 8
SAVANNAH
After the competition is finished and we all return to the house, everyone gathers in the courtyard to eat lunch. We aren’t eating as one big group like we had done before. Everybody is in their own areas with their new friends, chatting and eating chicken salad sandwiches that have been catered for us once again. A big bowl of potato salad and pasta salad is sitting on a long table in the corner. Of course, they can’t leave it out here long because it would get too hot, so everybody scoops what they want onto their plates and sits down.
My fellow contestants are chatting and laughing, which is a stark contrast to the morning's competitive atmosphere. Of course, Sophia is still beaming from her win. She was gracious and grateful when she accepted the round of congratulations that came her way. Her truffles really were beautiful. Watching her, I felt a mix of admiration, but it also kindled a fire in my own competitive spirit. I want to feel that rush of achievement, too.
I settle on the sofa outside next to Maggie, who is crunching on a potato chip when I sit down.
"You did well today, Savannah. I liked your idea of the seasons.”
"Thank you," I say, my stomach tightening a little. “I wish the judges had liked it. I loved your little bow-tie truffles. Maybe it’s just me, but it's hard not to feel outclassed here,” I whisper.
Maggie laughs. "Imagine what it feels like to be sixty-five years old and a self-taught pastry chef. I’m sure everybody sees me as the easy one to beat. But, you know what? We're here to grow," she says, shrugging her shoulders.
That might be easy for her to say. Maggie has already lived most of her life. She doesn't have anyone to support but herself. She's not trying to start a new business or make a name for herself in the culinary world. She’s just having fun and doing something she’s always wanted to do. I’m doing this so Sadie and I can finally start our adult lives. So we can hopefully get a leg up in this crazy world.