A Top Chef finalist relives last night's episode with us. Spoiler-filled interview below!
If it were going to be anyone different than who was actually there, Dale is a super-talented chef. Youve got to look at the people who showed you something, showed a new technique or brought something new to the table. Dale was definitely one of those people.
You taught Eric Ripert something about liquid nitrogen.
Thats what really embodies what being a chef is all about. That was an unbelievable moment. Not because Ive just taught one of the best chefs in the world something. But actually because were learning this together. Isnt this an amazing thing? It was a genuine moment, something Ill take with me as one of my biggest accomplishments. Just to be in that think tank for a few minute with Eric and to have that response: Ive never seen that before, and its really interesting. I cant do an Eric Ripert accent or I would. My wife does a good one.
You told the judges you choked. Was that a mistake?
One of the difficulties I had with the challenge was, "Cook the best meal of your life." I cant even understand that. I dont think Ill ever walk away from something I do and say, "Wow, that was perfect." It was a moment of being self-aware. But I dont feel like I was Bill Buckner on the '84 Red Sox. It wasnt like I sent out a burnt steak or dropped the foie gras on the floor. The term choked was a little rough on my end.
What went wrong for you in the kitchen?
I hate to use the term writers block, but its the closest thing I can think of. I think Tom said it, actually: "You probably have a thousand ideas running through your head." And I did. I wanted it to be superpersonal, which it was. And I wanted it to be presented as a story. I needed to be free of that block and be a little more fluid.
Would it have been easier to have a sous-chef on day two?
I tend to do a better job when Im in a team situation. That was a curveball. I wasnt expecting to see Dan Barber that day, but I was expecting to have someone. I dont know if this was the first final competition with no assistance. It certainly would have helped to have an extra set of hands. While Im conceptualizing, they could be chopping things.
What was the story line of your meal?
The first course was about being in Puerto Rico. Literally mangoes were falling out of trees as we were walking down the streets. It was like Candy Land for chefs. It was surreal, these mangoes. The second course was really about my French training and all of these little tasty nuggets of things you love: a lobe of foie gras, a beautiful sous-vide egg, some pulled duck meat. I also think pulling off bacon ice cream when bacons not one of your ingredients is pretty neat, too. I didnt have bacon; I only had pork belly, so I had to engineer a bacon flavor pretty quickly
How did you deal with the disappointment?
It was mine to lose. That night was crushing. I dont care about the $100,000. It would have been neat to have the title, but it was really a personal journey for me to commit myself to that and risk total embarrassment on national television every week. To have come that far and then not win it whats worse: getting blown out of the water or losing on the last shot of the game?
What was the highlight of the experience for you?
The highlight was the totality of it all, the free flow of it. There was the fun of being able to walk into a kitchen every day and play for an hour. Theres more on the line in restaurants. People are paying for your food, and theres sometimes not a lot of time to experiment or have fun or run around like a maniac for 30 minutes.
Michael Alan Connelly