
From the bowels of the Cooking Guild music suddenly began to resound through the building as another parade of assistance started filtering into the restaurant, each one of them hauling large devices in which coals were alit, pots full of boiling water sitting atop them, obviously to be used for the competition. The sous-chef, directing all of this, growled for the competitors to take their places at the various mobile-cooking stations being set up about the restaurant, the mixing sounds of clambering pots and overwhelming music bellowing out into the streets.