Food Wars 2’s final episode wraps up the brief but wonderful Staigaire mini-arc with, what else, a food war, inviting some familiar faces to help judge the best staff dish, immediately following the end SHINO’S TOKYO’s pre-open.
Inui seems more hyper than usual, but otherwise she and the others mainly here to make curtain calls, and also to provide a distinguished audience and extra pressure for Souma. Whether he passes this Staigaire depends entirely on the dish he’s been developing.
Everything, from the camp to the elections to the staigaire, has been building up to this. Souma has always been good at replicating dishes, following recipes, and finding creative, resourceful, even unorthodox ways to succeed. He’s even made quite a few “signature”-style dishes to win.
But this is different. Here, he has to craft something he can only make, but that is also worthy of being placed on a Two-Michelin Star restaurant hoping to win a third. The shounen transition/evolution Souma must undergo is perfectly boiled down to getting pincushioned by a rain of fancy french cutlery (i.e. aborbing French culinary techniquies), which crack his old self and reveal a new, refined chef.
He successfully makes that transition by serving a playful oyakodon dish that looks like a classic french whole quail. Shino sees room for improvement before it goes on the menu, but it’s a sucessful dish, so Souma passes.
While Shino has always been driven by the desire to make his mom happy, Souma’s drive is largely sourced by his desire to surpass his dad. He sees that being at Totsuki, a melting pot of culinary knowledge from faculty and peer alike, is the best path to that goal.
That means picking up the box full of shokugeki challenges and getting to work knocking them off, each time learning something new from the process. He wants no less than the first seat; the top rung. As the pot lid falls on this solid second helping of that quest, I’d neither rule out nor oppose a third sometime down the road.