As a doctoral candidate in the University of Pittsburgh’s cognitive psychology program, Brett Bankson knows the pressure of oral exams, peer review and thesis defense. He needed that experience plus some serious culinary skills to handle the vaunted mise-en-place challenge on “Top Chef Amateurs”.
On an episode of the Bravo show that aired Thursday night, the aspiring, self-taught chef won the challenge and $5,000 with a dish that impressed judges not only for how it tasted but for its incongruous ingredients. Before the judging, he talked about his excitement.
“I feel overwhelmed and honored that I’m able to have these amazing culinary icons taste my food. And I hope that I don’t serve them slop,” quipped Mr. Bankson, who lived in Point Breeze until he recently moved back home to suburban Seattle.
The mis-en-place challenge is a regular feature on “Top Chef,” which pits professional chefs against each other for fame and prizes. Contestants must select and quickly prepare a dish in 45 minutes with staple ingredients.
Assisted by Boston chef Stephanie Cmar, a “Top Chef” finalist, Mr. Bankson had to chop garlic, shell and chop walnuts and peel and supreme oranges. His combination of ingredients initially raised eyebrows on the judging panel, which included host Gail Simmons and “Top Chef” alumni Tiffany Derry and Richard Blais.
His opponent, Nick Souksavat, of Chicago, had to devein shrimp, chop onions and separate the whites and yolks of eggs for his dish. He was assisted by another acclaimed “Top Chef” alum, New Orleans chef Isaac Toups.
Mr. Bankson prepared a celery velouté with walnut lemon salsa verde, a brown-butter tarragon drizzle with roasted and macerated oranges.
“This celery soup is ... going to be something that not everyone is eating everyday,” he deadpanned.
Mr. Souksavat prepared a Laotian grilled shrimp with a yuzu Hollandaise, pickled radish and a shallot salad.
Both dishes were highly praised by the judges, but Mr. Bankson won and came home with $5,000.
Ms. Derry praised the creamy and luscious texture of the soup along with the interplay of the brown butter and the citrus: “It was almost a surprise that I liked it,” she said.
“There’s a fine line between brilliance and insanity sometimes and I think that this dish is on that line,” Mr. Blaise said. “It’s oddly satisfying and delicious. It's from another planet — I’d like to visit that planet
“Anytime,” said Mr. Bankson, who also revealed that his first memory of being interested in cooking came during a “Teletubbies” episode he watched as a child.
Dan Gigler: dgigler@post-gazette.com
First Published: September 3, 2021, 7:38 p.m.