This week, Chef Kevin Gillespie racked up his fifth win, for his sous vide lamb, sherry-glazed golden beet with pickled Swiss chard stems, and asparagus with sunchoke cream and peppered toast. Kevin reached a little outside his comfort zone with the sous vide preparation, but it was his flavors that most impressed the chefs.
In addition to winning the glory of his fifth challenge, Kevin has the opportunity to possibly compete at the Bocuse d'Or competition next summer in Lyons. Plus, he won $30,000 from the M Resort, which he promptly called his "favorite place on earth."
This post is only for positive words for Chef Gillespie. If you have anything negative to say about him or another chef, please click here.
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