Live Q&As

A couple dishes are: we have jerked foie gras. Basically the spices that would go into a traidtional jerk and we let the foie sit for a couple of days in the marinade, then portion and saute it. It's very aromatic, has heat, but is not overpowering. The butteriness of the foie gras compliments it very well. That goes with a ginger gelee. I try to take classical dishes, or a component of a dish, and try to rework it to fit the style of cooking that I do. It could come from seeing something on the street.

I made all the choices about my final dish and talking to him the day prior, he asked me if he could taste the sauce. He did say it needed more sugar and my response to that was "I know." My dish was all me. I can't sit here and say Angelo sabotaged me. It was all me 100%.

Oh wow! I definitely would. I was talking about that earlier. My idea is to fuse what we do in Barbados, our cuisine and spice profile, and fuse it with Asian, because I love Asian food and ingredients. I think it would be great in unison. It's a dream. I've talked about it with family members and we think it's a great idea. I'm not ready to do it next year, it's going to be a couple of years down the road, but it's an idea I have in the back of my head.

No, we weren't biased at all on personality. We judged 100% based on what was presented in front of us. If it was blind and we didn't know who cooked the dishes, that dish would still be up for elimination.

Yeah, I would. I have a more or less basic idea of what they're looking for, though that changes from show to show. I would deifnitely do it again. Regardless of what happens good or bad, I'm still a winner in my eyes and it would be an amazing experience.

My dish was not a trainwreck. I'm sorry that they didn't get the concept of my dish, the way that I plated it. Unfortunate for them.

Ashok would potentially run one of his kitchens one day. Wait and see. I can't say, but just keep your eyes open for me. This is just the beginning of Tamesha.

I think I proved to myself and everybody else that age is jsut a number. If you're focused on what you're doing, your age has nothing to do with it. I proved to myself that I can cook with people that are 10, 15 years older than I am. In the beginning it was a little intimidating, but then I was like, "No, I'm here for a reason. It's because I'm talented." It was no hinderance.

Oh yeah! Yeah, there was maybe one or two things that happened at the cast house, but it was just personality conflicts. I knew she wasn't someone I'd  get along with from the first time I met her. I tried to stay clear, but whenever she crossed my path she was in for trouble.

Before the show I wasn't sure what I wanted to do. I knew I wanted to own a restaurant, but being on the show made the vision clear -- what I wanted to do and where I wanted to go -- to open a restaurant in Barbados.

No, I don't think so. I don't know. In my eyes he wasn't. He didn't seem conniving at all, at least not toward me.

I've been at the Oval Room since October 2006 and we do a lot of modern American cuisine, wiht Asian and French influences. A couple dishes we have on the menu right now: pastrami-cured kanpachi with tomato gems and hot mustard ice cream -- it's not really hot, it's a nice mustard flavor. And then for an entree, one of my favorites is butter poached lobster with rum, butter puree and pickled rhubarb and then a spiced vanilla sauce and basil. And that has a caramelized endive on it as well.

It was pretty interesting to judge everybody else's food. You see them cook all the time, but actually to be in the judges position and see how hard it is to make a decision, it was actually quite interesting.

It made me nervous to have them judge my food. I was hoping that people would judge the dish and not pull personal conflicts into it. I have no conflicts with anybody in the house except for chicky (Amanda).