I really felt like Antonia had the hardest of all three chefs to have to cook for. Most American chefs can draw their culinary background, or their own mentors culinary background, back to European and regional American cuisine. A small percentage would probably claim domestic Japanese as their culinary genesis or even inspiration. With that being said, the esoteric nature of the specifics of Morimoto’s request, as well as what appeared to be a strong communications barrier, must have been amazingly difficult to cope with.
All three chefs produced their own interpretations of the muse’s requested dishes; no one seemed to rhetorically speaking, mail it in. I felt as if the reason Richard was able to come out on top so concisely was due to his ability to recreate the highlights that Wolfgang loved about his dishes but maintain a modern touch and feel to it.
The one bite challenge is scary. The thought of having to create a great expression of yourself, and your whole season in a single taste is breathtakingly difficult. Both chefs did what they had to do, I think there was a tad more technical work put into Mike’s dish, and it was just enough to put him over the top.
One more to go.
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