Norton Sweet Potato and Pandan Mochi with Ginger Syrup, Coconut Cream and Tarragon Oil 

Sweet potato variety drawn: Norton. 

{Duyen}: "What are you doing over there? I am making a sweet potato mochi. Actually, it's a dish that my mom kind of makes — this mochi. There's normally mung beans inside in this, like, ginger soup. But I am going to fill this mochi with some sweet potatoes." 

{Duyen}: "All right, time to make some mochi. Working at Arpège, vegetables were a big part of a dessert. I went to the best culinary school in Paris. Worked at three Michelin star restaurants. I did the damn thing. But regardless of all that, I want to add a piece of myself into every single dish." 

{Duyen}: "I'm worried about my potatoes in the circulator. I've never seen this Norton potato cook, and they are much drier than I had imagined. So I'm just gonna let it go until I feel like I don't have any more time." 

{Duyen}: "All right, it's time to pull the mochi. Feeling good now." A fellow chef reacts: "{name}: Oh, look at that. That looks fun." 

At presentation: {Duyen}: "This dish is a dish that my mom actually makes a lot. It is a sweet potato and pandan mochi ginger syrup, and then coconut cream and tarragon oil."