Burning Questions

The eliminated chef wishes he had been able to explain the concept of his Quickfire dish.

Jul 15, 2009

Bravotv.com: What went through your mind when you saw who you’d be competing against?
They are chefs I respect very much, so I was really looking forward to see what they would do.

Bravotv.com: First the Quickfire, you made the croutons to kind of make up for the fried aspect of the original dish. Were you surprised that that didn’t suffice?
I didn't get to explain the concept of the dish. I wanted to make something that was lighter than the original dish, not fried. But I still want crispy texture in the dish. It was also a play on "popcorn shrimp" by using corn in the dish. I guess my interpretation with turning a dish into a fine dining dish is very different from how the judges interpreted it.

Bravotv.com: Do you watch Flipping Out? Were you prepared for how tough the cast would be?
Never watched the show, so I had no idea who they were.

Bravotv.com: What was your plan of attack for cooking so many dishes in such a short period of time?
Try to find a combination of dishes that was possible to execute and serve with in the time frame. And I also wanted the dishes to complement each other and be unique.

Bravotv.com: What were the inspirations for your three dishes?
Can't really say, but ingredients, and being able to execute them in time.

Bravotv.com: Can you describe how you cooked the salmon? (For those who can’t rewind the episode.)
I placed the salmon on a tray with olive oil then I floated the tray on a warm water bath.

Bravotv.com: The biggest complaint was the dessert — have you made it before? Did you see what the judges were saying?
Not exactly that same dessert, but I have made the lapsing whipped cream before, and it has been very successful. Earl Grey tea might have worked better with this audience. Didn't hear what the judges said.

Bravotv.com: What did you think of the judges’ comments overall?
It is their opinion which I highly respect.

The judges commented that your plating was the best. How important is plating to you?
Plating is important as well as a lot of other things, temperature, texture. But of course flavor and taste is the most important. A successful dish needs to all elements right though.

Bravotv.com: Did you get to taste the other chefs’ dishes? What did you think?
We were too busy to taste each others food, at least I was.