Part 4/6:
As the night progressed, the focus shifted from gemstones to gourmet food, presented by talented chefs whose dedication matched that of the jewelers. The head chef spoke in detail about the scale of the culinary endeavor, sharing that more than 175 pounds of salmon were being prepared alongside 300 pounds of tenderloin filet mignon. The extensive menu was carefully designed to dazzle the attendees not only with taste but with the sheer volume and variety of ingredients used.