MELINDA DOE: So, judges, what do you have to say about Chef Spottiswoode’s dish?

ULGATHK THE EVER-LIVING: I found the agony and misery of the 30-minute time limit to be beautifully suffused into every bite. Chef Spottiswoode made great use of the daemon heart from the basket as well. But the long pork veal was overcooked and stringy, and what should have been a course in delicious suffering was more like a hissy fit.

TOM HICKS: That’s right, Ulgathk. A daemon heart is like a 50-yard touchdown: difficult to pull off and likely as not to cripple you for life. Buf if you’re going to go for it, you’ve got to go for it. And I feel like Chef Spottiswoode didn’t quite make it to the endzone. The long pork veal was quite juicy, but the presentation was very off-sides.

DOWAGER EMPRESS CNHYN HALLUD: We all have Daemon hearts, don’t we my children? Long pork is just like short, int hat it must be sweet, and we must sing sweetly to it in our stomachs. But with modesty and moderation, gluten-free, and free-range.

MELINDA DOE: Have you reached a verdict?

ULGATHK THE EVER-LIVING: We have. Chef Spottiswoode, your daemon hearts were tasty but your long pork wasn’t up to snuff. And for this reason, we have to guillotine you.

MELINDA DOE: Chef Spottiswoode, I’m afraid you have been guillotined. Your headless body will become the secret ingredient for Round 2.

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