the french: we will laminate dough with multiple layers of butter and shape it into a crescent so it puffs into a flaky croissan

the french: we will laminate dough with multiple layers of butter and shape it into a crescent so it puffs into a flaky croissant italians: we will manipulate dough into various decorative shapes and sizes and cook it to make pasta which we will dress with numerous sauces and flavors japanese: we will ferment soybeans with salt and koji to make miso and serve it alongside cold fish on hand-pressed rice americans: HEY BART PUT EVERYTHING ON THE PLATE AND MAKE IT AS BIG AS POSSIBLE…COVER IT WITH NACHO CHEESE THE MORE THE BETTER AND JUST MAKE SURE IT’S MOSTLY EDIBLE - WHOEVER DOESNT THROW UP WINS Source: officialjonmiller