Beata Yesterday was one of the most exciting days so far. Chef Casper gave us a live demo of a dish that we were then asked to recreate under a strict time limit. We were given just ten minutes more than the duration of the demo itself — which lasted around 26 minutes. On top of that, we were expected to keep our stations relatively clean throughout the process. The challenge was all about efficiency: preparing, plating, and serving the final dish as quickly and cleanly as possible.
The dish we had to make was Stroganoff. Originally from 19th-century Russia, it’s a creamy, tangy stew made with cream, tomato paste, herbs, and other aromatics. Sweden even has its own version made with sausage — a nostalgic comfort food, especially popular among kids.
During the demo, I took notes carefully to make sure I didn’t miss any step that might help speed up the process later. Cooking under time pressure requires thinking ahead — multiple steps need to happen at the same time, always beginning with the ingredients that take the longest to cook.
What really made me happy was realising how much my years of everyday cooking and improvising with fridge leftovers have paid off. Having all the ingredients placed at my station ready to be used has also helped me to stay on track, proving the magic of mise en place. I managed to finish and plate my version of the dish within the 26-minute mark. The flavour was pretty good but the presentation could be improved if I wasn’t in such a rush.
