"The idea for my challenge came from trying to think about out how to put in a curveball for Richard." Marcel choose a dessert in hopes of knocking Richard out of his savory comfort zone. (Doesn't a savory comfort zone sound delicious?)
"The cool thing about using liquid nitrogen to make your ice cream is it creates smaller molecules, so the ice cream has a smoother consistency." Marcel explains the method behind his molecular madness.
"My strategy for this burger is to make something representative of the traditional, iconic roadside burger, but to give it just enough edge" Richard explains his mindset for his classic plus kimchi ketchup burger.
"There's definitely a story to my menu. I'm trying to take people through the woods in the springtime and I want to feature cherries in all of my dishes." Richard definitely has a vision for his three-course menu.