Since the start of the “Top Chef” competition, chefs have regularly praised his cooking skills and the quality of his dressings.
This Wednesday evening, Thomas Chisholm, 28, has yet left the adventure.
How do you cope with the elimination?
For me, it is not a defeat.
I had a great trip.
I have had enough time to show who I am and my vision of cooking.
A little disappointment, of course, for those who sent me pretty messages telling me that they saw me go very far.
It’s great fun.
"I have fat on my fingers": it seems terrible, this sentence from chef Christian Le Squer ...
) The idea was to revisit “the pan con tomate”
(Editor's note: a Spanish tapas)
Normally, with everything you put in olive oil, it's almost impossible to eat it without getting fat on your fingers.
Last chance, you don't seem very inspired by cabbage ...
Laughing, I said I don't eat a lot of cabbage in New York.
No, the most difficult part is that I had planned to cook half a cabbage on the barbecue and keep only the core, but the barbecue was off.
I had also considered making an egg yolk condiment in a double boiler, but the double boiler was empty.
That's not why I lost but ... at the start of the event, I was already on a plan B. In addition, it was my birthday that day!
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What memories do you keep of “Top Chef”?
A great memory.
I have kept very strong ties with all the colleagues.
We still see each other regularly.
And if there is one person that I wanted to see go a little further than me in the adventure, it is Arnaud.
So I give him the headlines wholeheartedly.
Having feedback on your cooking, whether it's positive points or comments that someone has made to me, it helps to build yourself as a cook.
Something you wish you had done differently?
This is a question that I asked myself a lot after my elimination.
For me, the choice was very simple and very clear: I prefer to lose my head high, cooking my food, rather than making dishes just to win events.
I am proud to have approached “Top Chef” in this way.
Where do we go today to taste your cuisine?
I made the decision to stay in Paris.
It would have been cool to open a restaurant but, with the health crisis, I'm starting to think about offering a take-out or delivery offer so that people can taste my cuisine without too much delay ... in several weeks.