Yannick Marchand
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EPISODE FOUR
TASTE OF THE WEST COAST
Back to class! Our 10 surviving finalists visit the kitchens of the Art Institute of California, where they get a lesson in collaborative cooking. The budding chefs are paired up, given $40, and sent to L.A.'s historic Farmers Market to score some fresh ingredients. And when the cooking fires up, egos flare. …
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Episode 4 Journal
What did you think of today's challenge
Today was fun and different challenge of teamwork. Everything went well with my Mexican partner.
What did you prepare today
Amuse bouche — blood orange and kiwi. Soup: ginger coconut with wasabi mousse and infusion of green tea. Posilla risotto with avocado and aciote. Mango ice cream with pomegranate reduction. Hibiscus water.
How do you think you did?Is there anything you wish you'd done better?
The risotto was on the edge, a little bit undercooked. The soup was a big challenge, but came out complex.
What was the highlight of the day's events
Everybody worked as a good team player. It shows that any race, or any background and color doesn't matter, when you are in the kitchen the harmony has to become one, be professional and be a chef is to be able to work anywhere, with anything and work with everybody with understanding of the technique. When you know your base, you create anything you want, but its not longer the PALATE!
Are there any lessons you took away from today
I learned a lot from the judges and from the other team, and I think the judges learn also from us. To be a beginner, mind is the only way to learn.
What was the most constructive or interesting piece of feedback you heard from the judges
That sometimes you create something that works for you, but not for the one who tastes it, and it happens when you take a chance. Nobody likes the same thing. That's the challenge of being a chef — to find the line.
How do you think you are doing in relation to your fellow competitors
Very well, everybody is binding a good attitude in general. We all here to compete, but respect each other.
Who do you think is faring the best and why (we recognize this changes from day-to-day)
We all just getting more comfortable with the camera and becoming ourselves. The real thing is just getting started.
What do you think your fellow competitors think of you (we recognize this changes from day-to-day)
I think they like me and I like them, they are good kids and they are all very talented with a good vision. But to be a great chef takes a lot more than cooking! Analyze that one!