The Gourmet Goddess

Chapter 11: Totsuki Academy's Semifinals

I do not own the rights to Food Wars. Food Wars belongs to Yuto Tsukuda, Shun Saeki, VIZ media, Shonen Jump, and Toonami. This is a fan parody. Enjoy.

2 Weeks Later After Chapter 10*

Elizabeth's POV*

The theme of Soma and me's battle was meat where we basically can make whatever we want as long as it involves meat.

Soma entered The Celestial Room and Urara said, "And now, Soma Yukihira makes his entrance!".

I entered The Celestial Room and Urara said, "Next up making her appearance, The Gourmet Goddess of The UK, Elizabeth Nightingale!".

We both stepped on stage and stood off with one another.

Urara said, "This is the first battle of the Fall Selection Semifinals and is sure to be a match for the ages!".

I looked over at the judges and they were Gin Dojima, Aunty Katarina, Hinako Inui, Taki Tsunozaki, and Sonoka Kikuchi.

I looked forward and stood off with Soma.

Urara then said, "Now time to introduce our judges! Five graduates of Totsuki Academy and all former members of The Council Of Ten!".

Gin Dojima said, "Hello there! I'm Tostuki Resort's Executive Chef, Gin Dojima. We shall judge firmly but fairly on what we're presented today. For this first bout of the Semifinals we have Soma Yukihira versus Elizabeth Nightingale.".

I said, "I always knew it would come down to us. Cooking originality versus cooking originality.".

Soma said, "No hard feelings if I beat you right?".

I said, "In your dreams.".

Gin Dojima said, "Let the cooking begin!" and Soma and I rushed to our cooking stations and got started.

I started by using a rolling pin to roll out the Japanese Full Blooded Wagyu Steaks to flatten and cut off their excess fat.

Next, I seasoned the steaks on their fronts and backs with Israeli Kosher Salt and Black Pepper from India.

For my next bit I heated a little Italian Tenuta Di Capezzana Olive Oil in a skillet large enough to fit all five steaks in one layer.

I quickly saute the steaks for up to a minute on each side then removed them from the pan and set them aside to rest.

Next, I was going to have to mak the sauce for the steaks.

To do that, I heated Italian Tenuta Di Capezzana Olive Oil in a separate pan.

Next, I sliced the French Variety Griselle Shallots and added them to the pan, and allowed them to soften before I sliced up the Italian-French Portobello Mushrooms and added them in with a tablespoon of butter.

Next, I crushed the Ajo Morado de Las Pedroñeras Garlic from The Province of Cuenca in Spain with a garlic press.

I turned and I grabbed the jar and I added the The American Wizard Worcestershire Sauce, then the mustard and heat through for a minute.

I turned up the heat and tilted the pan away from myself. 

Next, I poured in the French Hennessy XO Brandy into the far end and allowed it to ignite.

Once it burned off I swirled the juices around the pan.

Next, I added the cream and allowed The American Wizard Worcestershire Sauce to thicken before turning down the heat. 

I introduced The American Full Blooded Wagyu Steaks back into the pan and cooked them a little further making them medium-rare.

Lastly, I chopped up some Japanese store-bought Parsley and added half to the pan.