Bravotv.com: What was it like hearing their backstory, because you guys never really hear that until you watch the episodes later, but these pieces were supposed to be pretty personal, so they finally kind of exposed themselves?
GS: Yes, they were very personal, and actually I don’t think the way it was edited the viewers heard even close to what their full stories were, especially Chris’. They were all so moving and it really showed how personal the process or cooking and baking can be. When you create something unique and artistic, that creative process takes so much out of you emotionally and physically, and it really is such a personal expression. All three of them did a great job.
Matthew took on an extra challenge because he’s a restaurant chef, always has been. He’s never really worked with showpieces, but he chose to do it all himself, regardless of his sous-chef. Plus, he made it out of sugar, which is a very difficult thing to do. It’s very delicate, and temperamental, and temperature-sensitive. He used very warm, bright red tones that stood out from everything else in the room, all for his wife and his daughter. I also loved his Key Lime bon bon. His bread was a focaccia. It was lovely and delicious, but in the spectrum of bread dough and bread-making, focaccia is a pretty basic dough. Although he did a very good one and certainly there is a difference between a bad and a good focaccia. It was moist, and it had a great olive oil flavor, and tasty coarse salt on it. But it was not anywhere near as complex as either of the doughs for the bread items that the other two chefs made. His entremet was very good too. It looked great and tasted great, but it was not as precise as the other two either. His flavors were excellent though, and the passion he has for pastry was literally oozing out of him. You could just see how hard he worked. It’s an amazing feat that he accomplished all that he did with such thoughtfulness and creativity. I hope he's proud of it!
Bravotv.com: His plated dessert was kind of abstract. . .
GS: His plated dessert was very abstract. It was a lovely concept. I just don’t think he was able to fully realize the idea in his head, and he wasn’t able to translate it properly to the plate. It was all for his daughter. He wanted to make it like a playground, where you jump around, go in one direction and then another, and you can skip from one taste to the next. But the idea of that hominess and childlike comfort that he kept talking about wasn’t there. Also the idea of the chocolate cookie he described wasn’t there. There were so many different components that you couldn’t figure out how they all worked together. It’s just one of those desserts that if he had more time to work out, he could probably make perfect.
I’m such a Matt fan, and I think he’s so talented. I’m a big fan of both of his restaurants. I think Matt is a really terrific pastry chef who has a huge career ahead of him.