All Top Chef Interview with Joshua Valentine

Top Chef Seattle contestant, Josh Valentine talks about his experience on the show.

A highlight:

ATC:  Tell us about FT33.

JV:  Right now I am the pastry chef.  We have been open for about 5 months.  We were just named the "Best New Restaurant of 2012" in Dallas.

ATC:  What does "FT33" mean?

JV:  It's kind of a restaurant term - "Fire Table 33."  We are an open-kitchen restaurant. Thirty-three is kind of the chef's table.  It is elevated and the diners can see into the kitchen and watch as everything is plated.

ATC:  What is the most popular pastry item on the menu?

JV:  The menu changes regularly because we are very seasonal.  Right now we have a peanut butter panna cotta dessert - that one is very popular.  Everyone likes chocolate and peanut butter.

Probably one of the more interesting desserts right now is the Olive Oil Financier with Juniper Ganache and Apple Celery Sorbet and Compressed Celery with Gin.

ATC:  Yum.

Click here for the full interview.

Click here to learn more about Josh's restaurant, FT33 in Dallas.

Thank you Chef Josh!

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ATC Love to Chef Joshua Valentine

It feels odd saying goodbye to a Valentine on Valentine's Day, but sadly we must bid farewell to Chef Joshua Valentine. When asked to make a dish that reflected the moment he knew he wanted to become a chef, Chef Valentine remembered reading an article about foie gras when he was 16 years old. He prepared foie gras three ways, but one of those preparations, a torchon, proved to be his downfall. He overreached, trying to make a dish that would normally takes days to prepare in only two and a half hours.

While it was sad to see him go so close to the finale, at least he could get home to his wife and newborn daughter Georgia.

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Congratulations, Chef Joshua Valentine!

It took twelve challenges and several failed attempts at pork dishes before Chef Joshua Valentine won an Elimination Challenge, but he won big this week, for his fried chicken dish wowed not only Padma and Tom, but other big chef guns like Emeril Lagasse, Wolfgang Puck, David Chang, Vinnie Dotolo, and John Shook.

Congrats, Chef Josh - you are one of the final five and are headed on a cruise to Alaska. Good luck and don't get seasick!

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Meet the Chefs - Joshua Valentine

Hometown: Del City, OK

Culinary Education: A.O.S. Culinary Arts, Le Cordon Bleu, Minneapolis

Favorite Simple Winter Recipe: Chicken Pot Pie

Born and raised in Oklahoma City, Joshua discovered his passion for food from reading cookbooks in high school. His culinary career began in a Mexican restaurant at age 19, where he worked various positions to garner a firm understanding of the inner workings of the restaurant industry. After realizing his passion for the culinary arts, Joshua attended culinary school and went on to gain experience at a variety of restaurants, including Restaurant Alma in Minneapolis and Local in Dallas. Joshua continued his culinary career in Dallas where he joined Stephan Pyles and Samar by Stephan Pyles as Line Cook and Sous Chef. His talents led him back to Oklahoma where he became the Chef de Cuisine at The Coach House restaurant and, most recently, General Manager and Executive Chef at Divine Swine. He recently relocated to Dallas with his wife and three daughters, where he is working at FT 33.

Posted on AllTopChef.com