Top Chef Seattle contestant, Josh Valentine talks about his experience on the show.
ATC: Tell us about FT33.
JV: Right now I am the pastry chef. We have been open for about 5 months. We were just named the "Best New Restaurant of 2012" in Dallas.
ATC: What does "FT33" mean?
JV: It's kind of a restaurant term - "Fire Table 33." We are an open-kitchen restaurant. Thirty-three is kind of the chef's table. It is elevated and the diners can see into the kitchen and watch as everything is plated.
ATC: What is the most popular pastry item on the menu?
JV: The menu changes regularly because we are very seasonal. Right now we have a peanut butter panna cotta dessert - that one is very popular. Everyone likes chocolate and peanut butter.
Probably one of the more interesting desserts right now is the Olive Oil Financier with Juniper Ganache and Apple Celery Sorbet and Compressed Celery with Gin.
Click here for the full interview.
Click here to learn more about Josh's restaurant, FT33 in Dallas.
Thank you Chef Josh!
Posted on AllTopChef.com