Guest Judge Eric Ripert
How do you think the chefs did filleting their fish?
Stefan definitely did very well on that challenge. The arctic char was his weakness but it was very acceptable. Carla really sabotaged the sardines. Hosea in particular did an excellent job on the arctic char. The group overall reflects what I see all the time with young chefs and line cooks — they are uncomfortable and lack confidence in filleting fish. It’s one of the basics of learning how to cook, therefore I always encourage our team (or anyone) to spend time with the fish butcher to learn better techniques.
Which dishes do you think were the hardest to replicate?
At Le Bernardin we focus mostly on flavors and harmony between all the components of the dish keeping in mind that the fish is the star of the plate. Since fish is so delicate we believe in not overcomplicating and overwhelming a dish. Presentation is never the priority at first. All our focus is in the technique and the precision used to build flavors. Looking at one of our dishes, it can be deceiving and appear extra simple, but that is our intention and challenge. However, as soon as you taste it you enjoy a subtle complexity of textures and refined flavors. For example, the black bass, the dish that Jaime had to reproduce, represents our style and philosophy the most and therefore was the most difficult to replicate.
Stefan: Baked Lobster with Asparagus Hollandaise Sauce
Stefan wins the Le Bernardin Elimination
Recreate dishes from Eric's Restaurant
Le Bernardin: Baked Lobster with Asparagus Hollandaise Sauce
More on Eric's Episode Blog
Bu-Bye Jamie ..
Pack Your Knives & Go !!
TOP CHEF
Stefan definitely did very well on that challenge. The arctic char was his weakness but it was very acceptable. Carla really sabotaged the sardines. Hosea in particular did an excellent job on the arctic char. The group overall reflects what I see all the time with young chefs and line cooks — they are uncomfortable and lack confidence in filleting fish. It’s one of the basics of learning how to cook, therefore I always encourage our team (or anyone) to spend time with the fish butcher to learn better techniques.
Stefan wins the
Fillet the Fish
Quickfire Challenge
Which dishes do you think were the hardest to replicate?
At Le Bernardin we focus mostly on flavors and harmony between all the components of the dish keeping in mind that the fish is the star of the plate. Since fish is so delicate we believe in not overcomplicating and overwhelming a dish. Presentation is never the priority at first. All our focus is in the technique and the precision used to build flavors. Looking at one of our dishes, it can be deceiving and appear extra simple, but that is our intention and challenge. However, as soon as you taste it you enjoy a subtle complexity of textures and refined flavors. For example, the black bass, the dish that Jaime had to reproduce, represents our style and philosophy the most and therefore was the most difficult to replicate.
Stefan: Baked Lobster with Asparagus Hollandaise Sauce
Stefan wins the Le Bernardin Elimination
Recreate dishes from Eric's Restaurant
Le Bernardin: Baked Lobster with Asparagus Hollandaise Sauce
More on Eric's Episode Blog
Bu-Bye Jamie ..
Pack Your Knives & Go !!
Check back here on Thursday's after the new episodes ..
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BRAVO Wednesday nights @ 10 pm
TOP CHEF
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