What did you think of today's challenge?

Very difficult and very opinionated. Very different ways of thinking, the fish should be honored to find the way he is eaten. How should a chef think of the product and the most perfect way to respect the fish flavor of all its essence and what it is supposed to taste like?

What did you prepare today?

Dover sole with mustard Beurre Blanc, the most elegant fish...and flavorful in its essence. It's never been seen to put mustard with fish.

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

The Beurre Blanc needed more mustard for what Chef Michael asked. I guess my higher self could not put too much mustard with one of the most elegant fishes in the world—sixteen minutes to cook the crab, they said thirteen and they tasted that it was not tasting good, I didn't have a chance to criticize myself by testing the crab (too bad). I would like to know, and taste what I f**ked up! That's the way to learn! I don't think the crab was that bad, but I would never know... I trusted my palate and when I taste when its bad, I try to learn.

What was the highlight of the day's events?

The highlight of day was when I told chef Michael that his fish was too salty...

Are there any lessons you took away from today?

Yes, of course! If the best chef in America cooks Dover sole with a phyllo crust and Dijon butter and mashed potato with cream and crab, and mascarpone garnish on top, or whatever- than I feel good the way I see food in a different understanding—respect the flavor of your product and you could become the best chef in the world!

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

Different ways of butchering a Dover sole and the great timing and stress of working!! I love it!!

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

We are all on the same level with different qualities of execution. But the salt story remains a mystery!

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

No fear! Just different vision!!! Everybody has a great attitude, philosophy, and comprehension of what food is all about. That is the new way!

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

I don't know! We all have the same two legs, two arms, one head and a loving passion to become independent revolutionaries in a new age of food!

PS. Remember that food was always made for healing and nurturing and giving to the body and mind. Money is only a modern thing!