Charles had been relaxing, giving his back a rest near the festival when he had received a text being told that his win had been revoked. Charles being a generally easygoing man turns a bit perturbed. He stands up to only receive another text being told that he was being put into a second contest against the man who was to be told to be the cause of his revocation. Hearing the rules be laid out second hand from his employees he smirks.
Charles makes his way out to grab some supplies. After hearing the secret ingredient he gets a cocky grin having cooked with guava plenty of times, his mind going to work setting up dishes to cook. He puts together a meal plan while he prepares his area for the competition during the prep time before starting his actual cooking. Grabbing some liquid nitrogen, several ramekins, square plates for the main dish, a round dessert plate and a hurricane glass.
As the competition starts he brings in his 2 assistants to cook with him, starting them immediately on making dessert, a guava creme brulee, using a thai maroon apple guava for a red hue to the dish. While they whip up the creme brulee he begins chopping the guava in half, choosing a semi soft guava to use in salsa. Grilling it quickly he chops it up and tosses it in a bowl with a plethora of tomatoes in different sizes and colors. As they sit and mingle, he grabs some swordfish and begins grilling the medallion. While the fish grills he pulls out a bottle of apple wood aged rum and some apple cider, mixing it without any guava in a small bowl. Pulling out a juicer he begins running the guava through the juicer, seeds and all. As he steps back and watches the food cook he goes deep in thought. The chatter of his competitor in stark contrast to him and his team's silence.
Stepping over to his swordfish steak, he flips it, the firm fish having deep golden brown grill marks on it from the grate on the grill.
Grabbing a sheet pan, he pours out the rum and apple cider onto it, pouring the liquid nitrogen onto the very shallow liquid, freezing it very quickly. He begins scraping the frozen concoction from the sheet pan. Placing the ice into his hurricane glass, he pours the guava juice in with the slush and finishes it off with a floater of dark rum, placing a bamboo straw in it.
He pulls the fish from the grill and places it on a cutting board to cool while the creme brulee cooks. Checking the time he realizes he has a few minutes to spare he grabs a large potato, cutting it into fries, dropping them into the fryer. He puts together a bacon and garlic salt for the fries. Letting them fry, he pulls out the creme brulee which came out light pink with the thai maroon guava puree. He allows it to rest, sending off his assistants, knowing his time will be spent perfecting the dishes on his own.
As the competition nears 55 minutes he pours the turbinado sugar on the creme brulee and torches it to a very light golden brown. Taking a knife he slices the swordfish and fans it out, pouring the guava salsa on the edge of it, then pulls the fries. Dusting the fries with the bacon garlic salt he plates it on the side of the fish. He puts everything onto a tray and carries it over to the chef and lays everything out before.
"Greetings Chef, today I prepared for you a swordfish and guava salsa entree with bacon garlic salt seasoned fries, a rum and cider guava slush and a thai maroon apple guava creme brulee. The burnt layer being done with turbinado sugar instead of white sugar, think it lends itself better to creme brulee. Please enjoy." He said with a smile before taking his leave, satisfied with his meal.