Burning Questions

The eliminated chef shares what he learned from his competitors.

Jul 20, 2009

Bravotv.com: What was your first reaction when you saw who your competitors were?
I was happy to see my friends, especially Jonathan Waxman.

Bravotv.com: The Quickfire — were you happy with the aisle you got?
It could have been worse. Under the circumstances, I call it a blessing.

Bravotv.com: It seemed the highlight of the dish, and what the diners latched on to was the fried egg and pasta. Does this work with all pastas if people want to do that at home?
At home, try it first Asian-style. In the Asian culture it is common to have eggs with noodles.

Now the Elimination: Did sabotage ever cross your mind?
No not at all. We've been cooking for some time now and most importantly we're all friends. We'd been helping each other in some small ways before this competition.

Bravotv.com: What made you go with a refined surf and turf?
Plain and simple: the proteins were selected by Chef Art, and knowing Art he thought carefully about the proteins he selected. I didn't want to dissapoint Art by not using them.

Bravotv.com: Gael commented that she thought of the dish as two separate courses. Did you think the two components went well together?
Of couse it would have been better separately, but at the end of the day I wasn't thinking about winning. Having meat and fish over rice on the same plate is very common here in Hawaii. I enjoyed what I was cooking and wanted to cook and plate the dish the way my local guests would enjoy it back home.

Bravotv.com: You admitted it was really all about the time. Have you kept your promise of not telling your chefs to “hurry up?”

I have not since then.