Bravotv.com: And then we have our bottom. I feel like fans are going to be very upset that Carlos going home.
GS: First of all, there was Chris. I think it’s clear that Chris just took on too much, and his texture was not there. It just felt too fussy and little bit unrelatable. We wanted it to be refined and elevated, but there is a fine line between that and losing your audience, cause it still should be fun and feel like a carnival – and his dessert didn’t. Specifically his agar bar was just way too thick, way too tart, solidified, gelatinous, and it just didn’t have a pleasurable texture. It just didn’t really go with where we were. It was inappropriate.
Orlando’s dish wasn’t perfect, the layers were a little off, but most of all it didn’t taste or feel like it was reminiscent of a carnival at all. He claimed that it was based on or inspired by caramel apple. We could barely taste the apple because the chocolate overpowered it. And if you’re going to say caramel apple, then I want caramel and I want apple. Because apple, in and of itself, is not a carnival treat.
So then there’s Carlos. My heart just sank for him because he had such a great idea. It looked so fun; I was so excited about it. The churros were beautifully golden, sugared, thin, perfect strips. He had his handmade soda. And he had his little slider. The whole thing was done so well -- when you looked at it. But when you bite into it, it just fell apart. I mean, the bun, that angel food cake just disintegrated into your hand because of the humidity and because of the fact that angel food cake, by definition, is super light. It’s just egg whites and sugar basically. He had such dense chocolate and sauce and that mango pate de fruits to make the cheese, that there was too much inside the burger. When you squished it with your hands and teeth to take a bite, the whole thing did not work. Also, his churros were cold because it took so long to do all of this work. He aimed so high. That’s a risk you take: you want to reach and you want to stretch, but you then run the risk that you’re “biting off more than you can chew.”