Marcel Vigneron

Date of Birth: May 3, 1980
Astrological Sign: Taurus
Current job: Joel Robuchon at the mansion
Cooking experience: vast
Chef(s) you admire: Feran Adria for innovation and experimentation, Thomas Kellar for finesse, Joel Robuchon for his perfection, Alice Waters for her farmer connection.
What cooking shows do you watch? Top Chef, Iron Chef, Japanese, Cook's Tour
Your top three favorite cookbooks are: Michel Bras, El Bulli, On Food and Cooking
Your must-have kitchen accessory is: Vita Prep
What is your go-to ingredient? The Egg
How many courses should a meal have? 5 courses
What's your favorite course? Fish Course
What famous person, living or dead, would you like to make a meal for? Augustus Escoffier
And, what would you serve them? An Avant-Garde 15 course tasting menu
What nationality of food do you like the best? Thai
What's your favorite meal of the day to prepare? Afternoon Snack
Where do you find inspiration when creating a new dish? By talking to the food
What is your favorite comfort food? Fried Chicken with Mashed Potatoes and Gravy
Do you ever eat fast food? If so, what? On occasion, an In and Out Burger, Double Double Animal Style
What restaurant do you want to eat at that you haven't eaten at yet? Alenia in Chicago
What do you serve at Thanksgiving dinner? Turducken with sweet potato purree, cranberry sauce and corn bread, pumpkin pie with cinnamon ice cream and candied pecans.
What's your favorite dessert? Tiramisu
Are there wines or liquors that you cook with? Yes, copious types of alchohol. Everything from wine to spirits.
How much time do you spend cooking a meal just for yourself? 20
What would be your dream job as a chef? To teach young aspiring cooks
How do you react when a customer sends something back to the kitchen? I would take the dish out to the table and confront the situation, in order to find out what was wrong with it and how to rectify it.
Do you have a lucky charm of any kind during the competition? No, I just have me. Skill needs no luck.
How do you handle the pressure of competition? By letting loose with my fellow competitors during downtime.
Who was your favorite Chef from Season 1 of Top Chef, and why? Harold, because of his food, but also due to his ownership for his actions and respect for his fellow cooks.
What scent in the kitchen do you love – what ingredient smells the best? Freshly cut lemongrass, the smell of grilled Kobe, the aroma of passionfruit wafting out of the pastry kitchen, Fresh herbs: mint, basil, rosemary, etc.
What ingredient(s) do you avoid/dislike? Raddichio, Bell Peppers, American Cheese, All processed foods, GMO's.
What's your secret splurge at the grocery store? $24/lb. Fresh Yakima River King Salmon
What's your favorite midnight snack? Bacon Sandwich