"There are still so many left. I wonder how many will die by tomorrow. They won't be fresh then. Oh well, it's a good opportunity to make Golden Stuffed Crab."
He was initially wondering whether to cook them, but seeing the large number of swimmer crabs remaining in the cage, he thought it would be a waste not to use them.
Leaving them there would create no value. Dylan immediately decided to take action.
"However, in such a big cage of crabs, there aren't many soft-shell crabs in their molting period."
Looking at the crabs before him, densely packed in the cage, many with broken legs from frantic movement, Dylan quickly began to pick and choose.
So-called soft-shell crabs are those that have just molted and whose shells haven't hardened yet. Such crabs are few in number. Even after buying out the entire stall's worth, Dylan didn't find many.
After finding the soft-shell crabs, Dylan set them aside and steamed all the remaining swimmer crabs until they were cooked.
A little over ten minutes later, the crabs were perfectly cooked. Dylan took them out of the steamer and then separated the crab bodies from the legs.
Looking at the plate of crab bodies and the plate of crab legs before him, each leg was very small. Ordinary people eating crab would usually give up on this part.
After all, poking around with a toothpick for a fly-leg-sized piece of meat is hardly a rational thing to do. No one is willing to put in so much time and effort for so little reward.
However, for a professional chef, these are minor issues.
Dylan reached behind his back and a Wenqu Knife appeared in his hand. This was a knife used for peeling and shelling, suitable for handling fruits, vegetables, and seafood.
"Seven-Star Swift Chop!"
With a soft shout, Dylan's hands began to move. Chuan Weihua, who was by his side, only saw the flash of the blade as Dylan's hand continuously rose and fell.
Then, strips of white crab leg meat with hints of grayish-brown appeared on the plate.
"This... The knife quickly slices past the joint of the crab leg, separating the leg in two without damaging the meat inside. What incredible knife skills!"
Squinting her eyes to look closely, Chuan Weihua discovered the secret to the rapid separation of the crab legs. Every one of Dylan's cuts landed precisely on the joint of the crab leg, without even scratching the meat inside.
In just a few minutes, the crab leg meat filled the entire plate, and the residual heat from it hadn't even dissipated, showing the speed of his work.
After finishing the crab legs, Dylan turned his attention to the cooked crab bodies he had set aside earlier. He used his knife to pry open the shells and took out the crab meat and roe.
Because it was autumn, the crab roe was exceptionally abundant. A light scoop was enough to cover the entire plate.
And the snow-white crab meat, under the gentle movement of the spoon, scattered like snowflakes, emitting a faint, fresh aroma.
"Maybe I should add something of my own. Thinking about it, the Golden Stuffed Crab isn't that perfect..."
Looking at the various vegetables on the cooking station, such a thought emerged in Dylan's mind.
The Golden Stuffed Crab maximizes the flavor of the crab itself. Its crab flavor is rich, and you can eat the whole thing from head to tail, but the taste is too monolithic.
It's at least at the level of Luminous Cuisine, but whether it can reach the Flowing Light tier is still an unknown.
He coated the wok with peanut oil, then added lard.
The solidified lard melted. He added minced scallions and ginger, stir-frying over low heat until fragrant. Then, he added the crab roe and continued to stir-fry, followed by the crab meat.
"Why stir-fry them separately? Wouldn't it be more convenient to fry them together?"
Chuan Weihua's voice was filled with doubt. She had made stuffed crab before and had always fried the two together. Seeing Dylan's actions, she was naturally curious.
"Frying them together is indeed more convenient, but you can't create layers of aroma. The aroma of crab roe is richer; it needs to be stir-fried with scallions, ginger, and lard first to let it fully integrate into the fat, forming a rich base flavor.
The freshness of crab meat is relatively delicate. If added after the crab roe is fragrant, it can absorb the roe's aroma while retaining its own fresh sweetness, making the overall taste richer and more layered."
Hearing her question, Dylan explained. Speaking of which, Lei En's Golden Stuffed Crab also had them fried together. This could only be attributed to a young chef's lack of cooking experience.
"A change in aroma…"
Chuan Weihua murmured, a look of partial understanding on her face. As expected of a Special Grade Seven-Star Chef, his thinking is so comprehensive!
"Besides that, there's another reason."
"Crab roe is rich in fat and cholesterol, with a finer texture and a strong flavor. It needs to be slowly stir-fried at a lower temperature to fully release its aroma and avoid becoming dry and hard due to high heat.
Crab meat has a firmer texture and higher water content, requiring a shorter cooking time. If put in the wok with the crab roe, the crab meat would become dry and tough from being overcooked, thus losing its tender texture."
As he spoke, Dylan brought out another pot, filled it with hot water, brought it to a boil, and poured in shelled green peas. After a simple blanch, he drained them and poured them into the stir-fry wok.
After stir-frying evenly, he added water, then a small amount of salt and pepper, thickened it with a light cornstarch slurry, and served it into the previously fried soft-shell crab shells.
At this point, his dish was more than halfway done, with only the final step remaining.
He walked over and took two eggs. After beating the egg yolks, he poured them directly over the filling. The remaining egg whites were beaten by hand until they could hold a chopstick upright.
He spread the egg whites evenly over the stuffed crab, then placed it in a preheated oven to bake at 180 degrees for ten minutes.
"This dish is called Hibiscus Stuffed Crab. It uses seasonal ingredients. Although the method is simple, the taste is exquisite, gathering the essence of an entire crab."
He placed the baked Hibiscus Stuffed Crab on a plate. Compared to Lei En's version, which was coated in egg wash, sprinkled with breadcrumbs, and deep-fried, this dish is not as 'heaty' and has a fresher taste.
"Hibiscus Stuffed Crab, using whipped egg whites to make the 'hibiscus,' while the inside is just a normal stuffed crab?" The top shimmered with light.
"I can't believe it's another Flowing Light Cuisine…"
Looking at the dish continuously emitting a flowing light, Chuan Weihua's face was filled with shock.
You have to know, even for her grandfather, a Special Grade Seven-Star Chef, the probability of making a Flowing Light dish wasn't high. Succeeding three times out of ten was already considered lucky.
This guy Dylan, he doesn't look that old, yet he produces Flowing Light Cuisine so effortlessly, as if nothing in the world could possibly stump him!
"Have a taste."
Dylan gestured with an invitation. Hearing his words, Chuan Weihua came back to her senses and reached for a stuffed crab that had been cut in half.
"I see. The whipped egg whites are spread on the surface of the stuffed crab and, after baking, form a light and fluffy 'hibiscus' coating. This coating melts in your mouth, providing a silky texture.
And compared to the outer layer of egg whites, the crab meat and roe inside have both the lightness of the outer hibiscus and the richness of the interior, making the overall taste harmonious and unified."
Feeling the subtle sensation on her tongue, Chuan Weihua's face showed pure enjoyment. Savoring it for a moment, the rich flavor of the crab meat and roe suddenly burst forth.
The crab roe, stir-fried with scallion, ginger, and lard, released a rich aroma that blended with the fresh sweetness of the crab meat, forming a deep base flavor.
The crab meat, after absorbing the aroma of the crab roe, still maintained its own tenderness and fresh sweetness. The overall mouthfeel has the rich aroma of crab roe without losing the refreshing quality of the crab meat. This is the charm of stir-frying them in two stages!
Chuan Weihua was shocked. It wasn't that she had never made stuffed crab, but every time, she mixed the roe and meat together to stir-fry. The layers of flavor were far less distinct than this. The difference was huge!
"Just a simple difference of frying one before the other, I never thought it could have such a big impact on the taste. It seems I still have a lot to learn."
Chuan Weihua was incredibly surprised. She had thought that even if she wasn't the number one of the younger generation, she was close.
But then Dylan appeared out of nowhere.
He didn't look much older than her and was undoubtedly part of the younger generation. She really had no idea how he had reached his current level!
"It's not just about frying first or later; different ingredient combinations will also yield different tastes. You could brush the stir-fried crab meat with whole egg wash, coat it with breadcrumbs, and deep-fry it. Or you could just brush it with egg yolk and bake it with whipped egg whites. A thousand people have a thousand methods. The important thing is how to make the dish delicious."
Dylan's voice wasn't loud, but it was thought-provoking. Even Erina Nakiri and the others, who were in the middle of cooking, were quite moved and seemed to grasp something.
Using the characteristics of different ingredients to create a new dish based on an existing one. Isn't that what a chef should do?!
"I've learned a great deal."
Chuan Weihua suppressed her shock, and a bit more respect appeared in her eyes as she looked at Dylan. He had already transformed from a genius into a master, just like her grandfather.
"Don't get distracted, you all. Focus completely on your cooking. I'll save some Hibiscus Stuffed Crab for you."
Dylan said as he ate, his gaze sweeping over the cooking stations in front of the girls.
While he was cooking, Erina Nakiri had gone out to get a pineapple and a carton of coconut milk. This was the key to her dish.
"Yogurt and pineapple, and chili powder... I see, is she using a Southeast Asian method? This is something to look forward to."
Watching Erina Nakiri dicing the pineapple and pouring coconut milk into a bowl, Dylan immediately recalled the contents of a cookbook he had read years ago.
Wash and chop the crab. Dice the pineapple and set aside. Heat a wok and sauté minced garlic and ginger until fragrant. Add chili powder and stir-fry, then add the crab and toss well.
Add coconut milk and diced pineapple, and cook until the crab is done. Finally, season with salt and sugar, sprinkle with cilantro, and you have a uniquely flavored spicy crab.
A rich aroma filled the air. Dylan took two steps forward, looked at the dish bubbling in the wok, and nodded in satisfaction.
He then looked at Megumi Tadokoro and Hisako Arato. One was making a Swimmer Crab Miso Hot Pot, and the other was making a Crab Meat and Goji Berry Stew.
Just as Dylan was about to take a closer look, a sound came from the doorway. He looked up and saw Alice Nakiri walking in from outside, carrying a silver platter.
"You guys are having a private feast in the room without me! Is this the famous Chinese snack, stuffed crab?"
Looking at the Hibiscus Stuffed Crab in front of Dylan, Alice Nakiri's mouth watered. Her little nose twitched, and her face showed a look of craving.
"That's right, this is stuffed crab. To be precise, it should be called Hibiscus Stuffed Crab. It's a very famous snack in autumn."
Dylan said as he placed the Hibiscus Stuffed Crab in front of Alice Nakiri. Seeing this, Alice Nakiri didn't hold back, reaching out to grab one and taking a big bite.
"The original shell should be soft, right? Fried beforehand, then baked after frying. It's so crispy with one bite, and paired with the rich crab roe and meat, it's so fragrant!"
"I used soft-shell crab. After frying, the texture is just right."
Dylan smiled. After he had removed the roe and meat from the crab shells, he had put the soft-shell crab shells into the oil to fry.
If they were only baked, the moisture in the soft-shell crab shells would evaporate, and the texture would decline. Frying, however, locks the moisture inside, perfectly preserving the texture and solving this problem. By combining frying and baking, this Hibiscus Stuffed Crab was created.
Licking the residue from her fingers, Alice Nakiri, her face slightly flushed, reached out again.
The most troublesome part of eating crab is peeling the shell and picking out the meat, but Dylan's stuffed crab perfectly solved this problem. Eating them one after another, it was impossible to stop!
"Alright, leave the rest for Megumi and the others. Crab is 'cold' in nature; it's not good to eat too much."
As Alice Nakiri was about to take her fourth, Dylan reached out to stop her. He had already given her his share. If she ate any more, she would be taking someone else's portion, which wouldn't be right.
"Okay."
Hearing Dylan's words, Alice Nakiri showed a regretful expression, then looked at them longingly a few more times before finally uncovering her own plate.
In an instant, a faint, fresh fragrance wafted out.
Alice Nakiri's voice rang out:
"First, I mixed the crab roe with cream, then added soy lecithin and blended it with a high-speed mixer until it frothed, creating a crab roe foam."
"Next, I minced the crab meat, seasoned it with salt and pepper, formed it into small balls, steamed them, and then quickly flash-fried them to create a crispy shell on the surface."
"I heated a stock to a slight simmer, added the crab roe foam, and stirred gently. I placed the fried crab meatball in a dish, with the stock mixed with crab roe foam as a base, drizzled more crab roe foam on top, and garnished with a few herbs."
"A very innovative dish. Did you use so-called molecular gastronomy techniques in this?"
Just as Dylan was about to comment, Chuan Weihua stepped forward curiously, her gaze sweeping back and forth over the dish, full of novelty.
"That's right, but not much. The only molecular part was using the high-speed mixer. The other steps are no different from normal cooking."
Her gaze falling on Chuan Weihua, Alice Nakiri explained with a smile.
A dish made by combining some molecular gastronomy techniques with traditional cooking methods is often more delicious than a dish of a single type.
"I thought molecular gastronomy was about extracting the properties of one ingredient to make it into another ingredient."
"I went to a molecular gastronomy restaurant before. The dishes inside were all very small and exquisite, and the taste was very peculiar, as if it wasn't a taste from this world. But the prices were very high, and you couldn't get full, so you could only eat it as an after-dinner snack."
Chuan Weihua looked excited. There are quite a few molecular gastronomy restaurants in China, and she had been to a few.
Lemon-flavored strawberries, fish roe that tasted like meat, what looked like ordinary rice was actually a delicacy of black truffle.
Tasting molecular gastronomy is like entering a bizarre and wonderful world, because you never know what the next dish will taste like.
"That's just a very superficial application, using molecular gastronomy techniques to make money. The taste might be unique, but it probably wasn't that good, was it?"
Hearing Chuan Weihua's description, Alice Nakiri's expression was strange. There was no way that kind of dish could be delicious; at most, it was just unique in flavor.
"Indeed, they are generally at a second-grade level. There was only one decent molecular gastronomy restaurant where the dishes reached a first-grade level. Overall, it was very average, the kind of restaurant you try once and never go back to."
Chuan Weihua nodded. According to Alice Nakiri's words, those molecular gastronomy restaurants were indeed just for making money.
"Truly high-end molecular gastronomy isn't simply about extracting elements and piling them up to make a dish taste strange. It's about using those elements skillfully to make the dish taste better."
Alice Nakiri said, pointing to the Crab Roe Foam with Crab Meatball on the silver platter.
Although she only used a high-speed mixer and only processed the crab roe, it significantly enhanced the dish's flavor. That's what makes it good. If you can't improve the flavor of the dish, even if both the crab roe and meat are molecularized, it would just be a pointless effort.
"Can I try some?"
"Of course, go ahead."
Looking at Chuan Weihua, whose face was written all over with curiosity, Alice Nakiri didn't refuse but pushed the dish forward, a look of anticipation in her eyes.
Dylan stood to the side, suddenly becoming an outsider. But he wasn't annoyed and quietly waited for Chuan Weihua to taste it first.
"Such a texture... The foam is so light, like a cloud, melting the moment it enters your mouth."
Feeling the gentle touch on her tongue, Chuan Weihua closed her eyes. Only this way could she carefully savor the incomparable taste.
The crab roe foam, based on crab roe and cream and treated with soy lecithin, formed a light and dense foam. Upon entering the mouth, the foam quickly dissolved, releasing a rich crab roe aroma with a hint of creaminess. The taste was exquisite and layered.
"The crab meatball is firm and springy after being steamed, and after being flash-fried, the outside forms a crispy shell, locking the moisture firmly inside. When you bite down, you can feel the fibrous texture of the crab meat. It's fresh, tender, and juicy!"
The crab meatball was made from minced fresh crab, simply seasoned with salt and pepper to preserve the original flavor of the crab meat. As she chewed, a rich, fresh aroma burst forth from the crab meat. The unique flavor and texture of the meat, with its fine strands, swirled on the tip of her tongue, its juices spreading everywhere.
"The fluidity of the stock allows the foam and the crab meatball to meld even better in the mouth, bringing a warm sense of satisfaction. The fine texture of the herbs contrasts with the lightness of the foam, further enriching the layers of texture."
Opening her eyes, Chuan Weihua looked at Alice Nakiri with a newfound seriousness.
Originally, her attitude towards Alice Nakiri was simply that of Dylan's student, a little junior.
But after tasting her dish, the unexpectedly delicious flavor made her truly regard Alice Nakiri as someone on her own level. She could casually make a Special Grade Two-Star dish.
How incredible would she be if she got serious?
"Crab Roe Foam with Crab Meatball... that name is a bit too plain. Why not change it to Golden Wind, Jade Dew?"
"'Golden Wind' refers to the autumn wind, alluding to the golden color of the crab roe and the harvest season. 'Jade Dew' symbolizes the lightness and translucence of the crab roe foam, as clear as morning dew. The whole name implies the dish is as refreshing as the autumn wind and as precious as jade dew."
After also tasting Alice Nakiri's dish, Dylan pondered for a moment, then looked up at her and gave the dish a new name.
"Golden Wind, Jade Dew... Golden Wind, Jade Dew... what a poetic name."
Chuan Weihua repeated it to herself a few times, then her eyes lit up. She looked at Dylan as if he were a treasure. This guy actually isn't bad at naming things!
In that case, in the future, could she also ask him to name her dishes?!
"It's beautiful. Let's call it Golden Wind, Jade Dew."
Alice Nakiri had also studied some Chinese. She mulled it over a few times. Although she didn't fully understand the meaning, whatever Dylan said was always right. So she nodded in agreement.
"Our dishes are ready too!"
Just then, the voices of Erina Nakiri, Hisako Arato, and Megumi Tadokoro came. They looked at Dylan, their eyes full of desire for his evaluation.
"Then bring them all over!"
On the day of the Fujian Youth Chef Competition.
An exceptionally large number of people came to participate. The scale was comparable to the Guangzhou Special Grade Chef Examination, and it was even more lively. This was mainly because the Special Grade Chef Examination was only for chefs taking the test. But the Fujian Youth Chef Competition was open to all chefs of the appropriate age.
Regardless of whether they could enter the main competition, or whether their skills were good enough, participating in this grand event was the wish of all Fujianese chefs. Because from the day they started learning to cook, their masters told them about this competition, and that they had to place at least once before the age of thirty to have no regrets.
Furthermore, placing in the competition allows you to skip examinations directly. A Third-Grade Chef could potentially leap to become a Special Grade Chef, as long as you have enough skill.
Opportunity and challenge coexist. This is the Fujian Youth Chef Competition!
"It's so lively! Are all these people here to compete?"
Looking at the sea of people, Yūki Yoshino couldn't help but exclaim.
The chef competition uses online registration. Registrants will receive a number and be notified to go to the corresponding venue.
"This competition is divided into four venues. The theme for each venue is drawn on the spot, and four contestants will be selected to advance to the main competition."
Looking at the information on her phone, Hisako Arato read it out softly.
"More than two hundred people registered this time. That's an average of fifty per venue. Fifty people, and only four advance... This is way more brutal than the Autumn Elections!"
Ryōko Sakaki pursed her lips, unconcealed surprise on her face.
"One is a school-level competition, and the other is a provincial-level competition. There's no comparison between the two, okay?"
"Moreover, eighty percent of the participants in the Youth Chef Competition are First-Grade Head Chefs. Of the remaining, fifteen percent are newcomers practicing for the next competition, and the last five percent are genuine Special Grade Chefs, the absolute top geniuses in the province!"
Chuan Weihua's expression was grave. Even though she had already won the championship in the Sichuan Province Youth Chef Competition, she still didn't dare to underestimate the Youth Chef Competitions of other provinces.
Because every champion can continue to participate in the next one, until a newcomer is crowned, or the previous champion's age exceeds thirty. This is a battle of dragons and tigers!
"No matter what, let's go inside first. Remember to put on your masks. Don't let people see your true identities. Refer to yourselves as the Underground Cooking Society."
Dylan spoke, looking at the number card in his hand and heading towards Venue A. As a young man in his early twenties, he was naturally qualified to participate in this competition.
Yes.
Hearing Dylan's words, Erina Nakiri and the others exchanged glances and took out their favorite masks from their backpacks. Although it was a bit embarrassing to wear them in front of so many people, they had to hide their identities, which was allowed in the Youth Chef Competition.
As for Dylan, he put on a blue, dragon-shaped mask that covered the upper half of his face.
"What are you all doing? That looks so cool!"
Seeing Dylan and the others putting on their masks one after another, Chuan Weihua was first stunned, then showed a chuunibyou expression, asking eagerly with wide eyes.
"This is our Underground Cooking Society's mask. It represents our identity as we walk through the culinary world. You can think of it as a kind of credential."
Alice Nakiri held up a finger and explained proudly, as if it were some incredibly prestigious identity.
"Underground Cooking Society?!"
After two days of getting along, Chuan Weihua and Alice Nakiri's relationship was much better than with the others. She now looked anxious, her curiosity barely contained.
"It would take too long to explain from the beginning. You just need to know that we are an organization dedicated to reaching the pinnacle of culinary arts," another voice sounded. Golden hair fluttered as Liya's figure appeared beside Dylan, naturally linking her arm with his and saying with a smile.
"Liya? What are you doing here?"
Seeing this figure, Dylan's voice was filled with surprise.
"Of course I'm here to participate in the Youth Chef Competition. What other reason could there be? It's not like I'm here to be a judge."
Seeing Dylan's surprised look, Liya gave him a cute eye-roll, then took out a blue phoenix-shaped mask from her pocket.
"I had this specially designed. Is it pretty? It's a matching one with yours."
As she spoke, Liya twirled in front of Dylan. She was wearing a smart shirt and jeans, radiating a youthful energy.
"It's beautiful, like a forest spirit."
Dylan was momentarily stunned, his mind flashing back to the time she had snuck into his bed. It seemed some progress could be made.
"Hehe, of course!"
She had originally entered the competition just to add another line to her resume, but she didn't expect to run into Dylan here. How lucky!
"Professor Liya…"
Seeing the newcomer, Yūki Yoshino and the others immediately greeted her. She had also been a teacher during the midterm exams and had left a deep impression on them.
"It's you guys. But to be honest, even with the masks, anyone familiar would recognize you at a glance. After all, your presence is just too strong."
Liya said meaningfully.
Because she was often around Dylan, she had a deep impression of Erina Nakiri and the others, which is why she could recognize them at a glance despite the masks.
"Why do you all have masks? I feel left out. Give me one too."
Seeing herself surrounded by a group of masked people, Chuan Weihua suddenly felt like an outsider, so she looked at Dylan pitifully, asking for a mask.
"This is the symbol of our Underground Cooking Society. It's not something you can have just by asking."
Seeing the fish take the bait, the corner of Dylan's mouth lifted slightly, but he maintained a serious expression on the surface.
"Then I'll just join the Underground Cooking Society."
Chuan Weihua gave him a look as if he were an idiot.
"You think you can join just because you say so? Our Underground Cooking Society has its own unique set of standards. Even a Special Grade Chef must pass a Special Grade Chef's trial. Otherwise, they cannot join."
Dylan finished speaking and shook his head, ignoring Chuan Weihua. No matter how much she wanted a mask, he wouldn't relent, and he walked straight towards the competition venue.
"Wait until after the competition to take the test. All of us went through a very harsh assessment before joining the Underground Cooking Society."
Alice Nakiri walked up and patted Chuan Weihua's shoulder, saying with a smile.
She wasn't lying. Before heading to China, they had been gathered by Dylan and comprehensively evaluated before they joined the Underground Cooking Society.
"It's that troublesome... Alright, then I'll wait until the competition is over and check out the Underground Cooking Society."
Chuan Weihua mumbled.
She was just saying it casually at first, hoping to get a mask to look cool. But Dylan's attitude actually made her genuinely interested in the Underground Cooking Society. She would go and try that so-called assessment later, to see if it really had that much substance, and what the Underground Cooking Society was really like?!
As everyone knows, when a woman becomes curious about you, it's the beginning of her fall. Chuan Weihua was in this state right now, extremely curious about the Underground Cooking Society. This curiosity will surely push her into Dylan's arms.
"Are you in Venue A too, Boss Dylan?"
On the other side, seeing Dylan heading towards Venue A, Liya's eyes lit up for a moment, and she followed him with big strides.
"That's right. I'll be in your care!"
"This is a solo competition, not a team battle. My care won't be much use, right? And with your skills, passing…"
He flicked Liya's forehead. After half a year of training, she had successfully become a Special Grade Two-Star Chef. This was thanks to her training from a young age. A solid foundation allowed her to rapidly advance two star levels in just two short years.
"Ouch. The two aren't mutually exclusive."
Covering the spot where her forehead was flicked, Liya puffed out her cheeks and said in a small voice.
"They kind of are. After all, once we're in the competition, we're opponents."
As he spoke, Dylan had already stepped through the gates of Venue A. There were less than ten minutes until the start of the competition.
The surroundings were filled with chefs of all kinds. There were those wearing masks like them, those with sharp brows and starry eyes who looked extraordinary, and burly men were everywhere!
Everyone was holding cooking utensils, some conventional and some not, a dazzling sight to behold.
For them, this Youth Chef Competition was a golden opportunity to make a name for themselves and rise to the top. Everyone would be putting their best foot forward.
_____
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