Chef Number 5 Presentation (IE, effective use of the enter key, bold, italics, caps) 5 - no formatting used but for enter-dom. Style (does it flow well?) 6 Technique (grammar and spelling and all that jazz) 9 Taste (Did they like it?) 8 Creativity (Was it new and exciting!? Squid ink pasta?!) 10 Any comments you would like Pure crack. Inspired a LOL.
Chef Number 5 Presentation 9 Style 8 Technique 9 Taste 8 Creativity 8 Any comments you would like These dishes made me chuckle. Absurd in some ways, but still written well. I loved that each piece had the same tie pulling them all together. I am most fond of that.
Chef Number 5 Presentation (IE, effective use of the enter key, bold, italics, caps) 7 Style (does it flow well?) 8 Technique (grammar and spelling and all that jazz) 8 Taste (Did they like it?) 7 Creativity (Was it new and exciting!? Squid ink pasta?!) 9 Any comments you would like The storyline for your selection of stories is very original, if somewhat offbeat.
Comments 9
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I hope I make the next challenge.
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Presentation (IE, effective use of the enter key, bold, italics, caps) 5 - no formatting used but for enter-dom.
Style (does it flow well?) 6
Technique (grammar and spelling and all that jazz) 9
Taste (Did they like it?) 8
Creativity (Was it new and exciting!? Squid ink pasta?!) 10
Any comments you would like Pure crack. Inspired a LOL.
Chef Number 5
Presentation 9
Style 8
Technique 9
Taste 8
Creativity 8
Any comments you would like These dishes made me chuckle. Absurd in some ways, but still written well. I loved that each piece had the same tie pulling them all together. I am most fond of that.
Chef Number 5
Presentation (IE, effective use of the enter key, bold, italics, caps) 7
Style (does it flow well?) 8
Technique (grammar and spelling and all that jazz) 8
Taste (Did they like it?) 7
Creativity (Was it new and exciting!? Squid ink pasta?!) 9
Any comments you would like The storyline for your selection of stories is very original, if somewhat offbeat.
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It was a fun challenge. I hope I can participate in the next one.
I was chef #3, and would like comments please.
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Excellent job to all; I'm not surprised the margin was so close.
Please to be breaking it down for Chef Numero Dos.
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