top of page
Top Chef ™
Baker:
Season:
Week:
Challenge Type:
Polenta "Cou Cou" style
Tristen: "I'm going to start off by smoking my butter for my beet purée."
Tristen: "For my polenta course I'm still going with my roots. I'm going to make something called cou cou. Similar to cornmeal porridges."
Presenting to Judges
Tristen: "I did something called cou cou. On top is the pwason nan sos (fish in sauce) with a little bit of epis marinated mackerel. I wanted to connect kind of my Afro Caribbean heritage to this."
Judges: "What pepper did you use, Tristan?"
Tristen: "These, like, little long finger hot peppers."
Judges
"I found Tristan's to be slightly on the salty side."
"I love the heat. I'm a spice person, so the more peppers, the merrier."
bottom of page