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."