The air in the Grand Hall of the Imperial Hotel crackled with anticipation. Crystal chandeliers dripped diamonds of light onto a sea of expectant faces, their gazes fixed on the gleaming stage at the center of the room. Tonight was the much-anticipated finale of the renowned Diamond Whisk, a cutthroat culinary competition where ten of the nation's most talented chefs battled for the coveted diamond-encrusted whisk and the title of Grand Imperial Chef.