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Yannick Marchand

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EPISODE SEVEN
WELCOME TO MIAMI

The seven remaining contestants arrive for some fun, sun, and ocean in Miami. But, the relaxing doesn't last for long as they head to Johnson and Wales University for a pop quiz on a chapter about terrines from Michael Ruhlman's new book …

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Episode 7 Journal



What did you think of today's challenge?

My most lean, it's to do a classic dish. The terrine is very difficult for the inexperienced, and I don't like to work with aspic, or maybe I should say that I don't like to heat it.

What did you prepare today?

Salmon terrine with spinach mushroom and tamarind chili sauce.

How do you think you did? Is there anything you wish you'd done better?

Very poorly. More decoration on the plate, different course of construction.

What was the highlight of the day's events?

To pick salmon made me feel better, but the terrine broke, my heart was not into it.

Are there any lessons you took away from today?

To practice on terrines. I would practice for myself about terrines and find an experiment to learn some classic touch about it.

What was the most constructive or interesting piece of feedback you heard from the judges?

To work with your temperature! To construct more of my presentation and to shop more aggressively. To work with aspic, I have no experience.

How do you think you are doing in relation to your fellow competitors?

Today, no great intuition for creation. Now I am on vacation!

Who do you think is faring the best and why (we recognize this changes from day-to-day)?

It's over! Thank you to me and to you!

What do you think your fellow competitors think of you (we recognize this changes from day-to-day)?

They think that I am fine! We are all in anxiety and stress, I am happy to go, I can feel it.