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Returning Challenger: Last year represented Sunset Terrace at Grove Park Inn, and competed against Corner Kitchen and The Admiral
A graduate of Asheville-Buncombe Technical Community College’s culinary program, Sauer has eight years of cooking experience. He’s worked in high-volume restaurants, country clubs, and four-star resorts. He enjoys cooking slow food with a French twist, and creating specials that poke fun at old favorites.
Q: What secret ingredient would you like to work with?
A: After getting bacon last year, anything pig. Bacon makes everything better.
Q: What edge do you have in this competition?
A: I roll with the punches, and I’m quick on my feet. I can be creative with any secret ingredient and get inspiration along the way.
Q: Any advice for newcomers?
A: A meat and potatoes dish is a huge factor, so present one rich comfort food.
Q: Toughest moment last year?
A: When I realized my dessert was going to flop because my bacon didn’t turn out well. I’ve learned from that.
Q: If you could make one phone call during the competition, whom would you call?
A: Chef du Cuisine Geoffrey Bragg at Sunset Terrace
Q: Favorite celebrity chef?
A: Anthony Bourdain
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