Suzy Singh - top 8 Kids Challenge
August 4, 2011
•Le Cordon Bleu
•General, Le Cordon Bleu
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Wow!!! I am officially in the top 8! To go from tens of thousands of contestants to top 8 is not only a true honor but a testament to changing careers. I wanted to go onto Masterchef to show that you can change careers and become very successful at doing so. When it comes down to it, if you truly passionate at something and think that it might be worthwhile to take a chance in doing it, why not take that leap of faith...in yourself! It was only a year ago where I wanted to pursue the culinary arts as something more than just a hobby. During my first open house at Le Cordon Bleu last July, I realized that this can be more than a Hobby. Everything from going into the open house, to my first round of auditions with MasterChef at the Le Cordon Bleu, to being on the show, to collaborating with phenomenal Chefs around the city during the MasterChef Viewing Parties. Today we are hosting it at Krolls in the South Loop where we have put some Indian influence in Southern Cuisine. One of the menu items uses classic french technique. We braise buffalo short ribs with a sachet, mirepoix, added the Traditional Lakhanpal Garam Masala, and Citrus. We then Beurre monté with a Tamarind Glaze. Overall, I am still trying to find my culinary style, but what I've been able to do successfully in Chicago is marry various types of cuisine with Indian influence! I hope you guys enjoy the show tSo we are down to the Final 8 and heading into our next team challenge. We walk into the neighborhood and see the sign for the MasterChef Block Party. Growing up in Chicago, we are known for having some of the best block parties in the world! We immediately found out that we were cooking for 200 kids...all at the same time!! Instantly we decided on doing a play on Chicken Nuggets by combining Ground Chicken, Salt, Black Pepper, Onion Powder, Garlic Powder, Egg, and Breadcrumbs. I was in charge of creating over 250 chicken sliders. Ben made both the ranch sauce from scratch as well as the Corn Fritters. Tracy helped with the prep of the Corn Fritters and the Caramel dipping Sauce. Christine grilled off the chicken sliders and also assisted with the prep work. The key to feeding a large group of people/children is to have a large assembly line so that process is uniform and time efficient. We ended up having a rough patch, where we weren't able to grill off enough burgers to feed the kids. At this point we empowered the kids to become our assistants!! They stamped the other kids hands, handed out napkins, and kept cheering for the red team. In the end we won due to our food as well as team spirit which the kids felt! The blue team went into the pressure test where they had to make a savory cheese souffle. The secret to making the perfect souffle is to whip the egg whites separately and fold it into the souffle mixture in 3 parts. Once the mixture is fully incorporated, then place immediately in the oven and serve within 90 seconds of completion. In the end- the souffles turned out Superb and no one was eliminated! For more info go to www.suzysingh.com. Follow me on twitter @chefsuzysingh or fan me on facebook at Suzy Singh-MasterChef Season 2 night- its going to be a great episode!!!!!