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"There cannot be two chefs", reacts Chloe Charles, eliminated from "Top Chef"

2021-04-02T06:40:38.493Z


The candidate of the red brigade of Hélène Darroze, eliminated this Thursday evening, however had everything to go to the end of the culinary competition of M


It was a bit of a free spirit in the competition, Chloé Charles, 34, left this evening of the 12th season of "Top Chef", in part for not having been able to agree with Mohamed, his teammate ... with whom she gets along well.

A paradox that she explains to us.

Not too disappointed?

CHLOÉ CHARLES.

So obviously, because it was a good time and I didn't want it to end.

After that remains a game, I played, I lost.

I'm a pretty good player, that's life ...

It is partly the ordeal of street food that makes you fall… With Mohamed, no one has really taken charge of operations…

Exactly… We love each other very much with Mohamed and we sinned out of politeness, no one wanted to rush the other and say

it's me who decides.

G

has provided a crappy thing.

We both had ideas, so we couldn't make a choice and we threw something in the plate at the last second.

In "Top Chef" that does not pass.

When the ordeal ends, we know it.

The sanction is immediate.

What lesson do you draw from it?

A lesson that I had already learned before in addition, that one can make the same mistakes again: there cannot be two chefs.

And sometimes you have to know how to step aside, not because you are less well, but because you need a decision.

There, neither one nor the other did it, it felt direct.

What do you regret?

Not much except that it could have lasted longer.

It just happened like that.

In the end, I had a blast in "Top Chef", I had a good course, certainly with errors, but that will teach me for the future.

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At first, you were reluctant to participate ...

Yes totally.

Because it's TV and therefore still special.

I had been offered it before, but I didn't want to, I was pretty busy.

There, the period was quite complicated, I didn't have much to do.

It was the year or never.

We must seize the opportunities.

I took what I had to enjoy and meet.

Was it the media exposure that scared you a little?

On this scale, yes.

I was lucky to be already in the media and it's always nice to read that people like what we do.

Today, especially in the kitchen, it's complicated to stand out from the crowd without media coverage.

What will this show have brought you?

A step back, a sort of assessment of my work and my career, to know where I am exactly at 34 years old.

Getting feedback from chefs on your work is quite rare, you have to take advantage of it.

Then, I hope it will promote the development of my very small business, that's why I did it.

This is what makes me move on a daily basis.

I am passionate about cooking and every day I am extremely happy to be able to make a living from my passion.

Here you are labeled "Top chef".

What do we do with such a label?

It's complicated… This label had a bad image, that of the “Star Academy” of cooking, which is also why I didn't want to go there.

But it has changed.

Each season the candidates have a higher and higher level and even the pros are admiring what is being done… At the start, I was a little afraid of what was going to come out of it, but I'm pretty happy.

Participating is one thing, managing the aftermath is another, perhaps more complicated.

"Top Chef" gives you the keys, you then have to know which doors to open and how ...

If we want to taste your cuisine, where do we go?

We go to Fulgurances, to the Entrepôt in Paris (14th century), on April 9 and 10, I make a menu inspired by the film “Soul Kitchen”, by Fatih Akın.

You pay for access to the film online and restaurant with take-home meals.

It's going to be cool, but you have to book.

Source: leparis

All life articles on 2021-04-02

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