Suzy Singh - From the Top 5 to the Top 4!!
August 16, 2011
•Le Cordon Bleu
•General, Le Cordon Bleu
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Hey MasterChef Fans!!
There were 2 moments during this competition where I wasoverwhelmed with emotion and joy. The first was during the Signature dish roundin episode 3- where I presented my version of Tandoori Cod en Papillote. Thejudges were in love with the dish and said that I have potential to be in thefinals of the competition. This was the epitome of why I switchedcareers from Neural Engineering to Culinary School at Le Cordon Bleu!! I wassurprised and overwhelmed with joy! The second moment was last night during theVenison Challenge! We started off the competition with 5 contestants, BenStarr, Adrian, Jennifer, Christian, and myself. Under the mystery box we hadcommon items that you would find in almost any household: ground meat, egg,potato, carrots, onions, heavy cream, butter, flour, corn, and spices. I endedup doing an indianized Shephards Pie. Ben Starr had a very British, decadent versionof the dish and in the end he won the challenge! In my Shephards Pie, Iseasoned the beef and cooked it through, took it out of the pan and reservedfor later use. Then in the same pan add in a fine dice on my mirepoix: onions,celery, and carrots, deglazed with red wine and reserved for later usage.I par boiled the potatoes, combined chive, salt, roasted garlic, black pepperand heavy cream. I reduced the beef stock to make a quick demi glaze. Icombined the vegtables with the beef and demi glaze and placed canelles ofpotato in the oven. I finished the dish with a quick brulee. For a fulltutorial on the Venison Dish, check out the Le Cordon Bleu Website for therecipe! I'm in the top 4 and standing side by side with some phenomenalcompetitors! Follow me on twitter @chefsuzysingh