Burnt, Then Chopped Anonymous

After five years of cooking, I can confidently say that I am the master of burnt meat. As a middle schooler, I found the siren’s call for cooking when watching the show Chopped. After that first unforgettable attempt into cooking, I took it upon myself to learn from the masters. Binging episodes of Chopped, I added new words to my vocabulary such as Al Dente, Julienne, and Meuniere, the names of models on the fashion runway of creativity in my mind.

As I engrossed myself more with these chefs’ delectable concoctions from baskets of random ingredients, I found emotional relief in my observation of their work. Just like them, I knew I could find a delicious dish in any ingredient as long as I applied myself. Now, in my homemade Chopped arena, I use unrestricted cooking to salt and pepper my friends with a world of unspecified spice portions.