What did you think of today's challenge?

Very unique. It seemed a lot more simple than it turned out to be!

What did you prepare today?

Dover sole crusted in phyllo, 'crab brandade' (mashed potato, crab meat, and cream sauce), haricot verts, beurre blanc and whole grain mustard demi, mascarpone chate.

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

I did alright, my sauce was almost perfect. I could have worked a little faster to get done on time.

What was the highlight of the day's events?

Being on a really cool line and in the Bellagio hotel. And hearing about a certain French-made French butter sauce which wasn't very good.

Are there any lessons you took away from today?

Details, details, details, the judges continue to critique us very strictly. Oh, and it's best to not be a cocky asshole-face like some contestant I know.

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

How much they dug my beurre blanc. And how they really want people to follow the 'order' of construction.

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

OK still.

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

Sara and Matthew are superb in skill and organization, they will and should go all the way.

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

They just like my doggy-style: oh wait, no those are other people. The competitors know I am consistent and fun too.