Johnny Iuzzini kept criticizing Sally Camacho for having sous chef Orlando make her showpiece, but she doesn't think that cost her the Top Chef: Just Desserts win. "I fell short on my plated dessert and if I had executed what I had planned, I would have won," Camacho tells TVGuide.com. The pastry chef couldn't finish off her spheres as she planned in the end. How did she run of time? Find out. Plus: See what else she had to adjust on the fly.
Top Chef: Just Desserts' Matthew: I felt like the odd man out
Do you regret having him make the whole showpiece?
Sally: No, I do not. I did work on the piece; they just don't show that. Things happened in the kitchen that made me sacrifice my time on certain things. I did need my sous chefs to step up for me so I could rectify the situation. Like I said, I put all my energy on the food.
What happened with your plated dessert that you were so pressed for time?
Sally: I am known for plated desserts and I was definitely ambitious. I had planned to seal my spheres and glaze them. Everything was ready and all my tools were set in their place, but what I didn't have was time. The kitchen is also huge, so a third of your time is used running back and forth.
Do you think you should've been given more time for it?
Sally: Twenty minutes to make the plated dessert of your life and to win $100,000 — I felt was not enough. I wish we had 30 minutes. I knew that once I started building my dessert and seven minutes were gone, I had to think, "What can I edit without affecting the end flavor?" So I cut the aesthetics, but the flavor was still great.
What happened with your entremets? How much time did you lose fixing it?
Sally: Oh my! I had just grabbed one of the fleximold inserts for my entremets and didn't think to measure it. I just started to build it. Once I went to build the final montage of my entremet, my insert was too small. This, I know in competition and judging criteria, would be unacceptable. I quickly made the decision to remake my entire entremet, [so] I lost so much time the first day. Also, I looked to my sous chefs for support, so Orlando did have to take the reins on the showpiece so I can make the right food. Also, my bonbon was going to be two layers — caramel on top and salted milk chocolate on the bottom — but with the time being against me, I made the bonbon one layer, with all the combined flavors. That was a sacrifice also.