A seasoned operator

From the limited research he’d done earlier and the chatter between chefs in the Blitzkochen kitchen, Horst was able to make an assessment of who the most creative chefs might be and must be targeted. He decided the Hamburg and Munich area winners must be favourites, with their two Michelin stars apiece.

He reckoned that over or under seasoning would prompt negative comments from the judges, as would undercooked or overcooked meat or fish. Both of these shortcomings would lower marks considerably. With salt and pepper in his apron, Horst’s particular challenge would now be how to introduce them, surreptitiously...