This episode had us creating “amuse-bouches” to impress the judges. This is a French word denoting a one-bite expression of your cooking prowess. However at the end of the day, it seemed we did otherwise.
Brief: We were to make 5 amuse-bouches for each judge. An amuse bouche is an expression of you in small bits and pieces, meant to amuse the palates and get you ready for something even better. It is in the same family with hors d’oeuvres, canapés and appetizers but slightly different. In other words we were to amuse the judges’ palates in one bite in five places. We were given 5 types of meat and 7 other ingredients in which we were to pair each of the meat with at least two of the other ingredients. This was to be plated in little vessels and time given was fifty minutes.
- Rump steak
- Minute steak
- Goat meat
- Lamb chops
- Beet root
- Cashew nuts
Results: The judges were generally not impressed so nobody won the week’s task. However Doom got the best reviews, Moses, Victor and I (Nwando) were put on probation while Chineze was evicted because she plated only two out of the expected five amuse bouches. I was put on probation because even though I plated all 5, my food was not tasty enough, one was salty and my presentation was messy. The Chefs however liked my Zucchini and lamb roll which was refreshing.
Being on probation meant that if any of us found ourselves in the bottom three next time, we will be evicted. Below is a list of what I made:
- Ginger infused cream of pumpkin and pork soup topped with toasted pumpkin seeds.
- Goat and beet root soup
- Steak and carrot stir-fry
- Zucchini and lamb roll
- Aubergine and steak sandwich
- Speed is of essence in the kitchen.
- Make sure food is tasty; do not compromise taste for presentation.
- At the end of the day the competition is about delivering TASTY, creative food that is pretty and on time while following instructions.