Bravo Exit Interview - Matthew Petersen

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All Top Chef Interview with "Top Chef Just Desserts" Season 2 Finalist, Matthew Petersen

Chef Matthew Petersen talks about his experience on the Bravo show.

Matthew is the Executive pastry Chef at CityZen restaurant in the Mandarin Oriental Hotel in Washington DC.

Click here for the podcast.

Thank you Chef Matthew.

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Congratulations to Chef Matthew Petersen!

Congrats once again to Chef Matthew Petersen on his second Elimination Challenge win. He more than made up for his one-handed-pie-baking error in the Quickfire by making an apple pie that was clearly a judge- and crowd-favorite. Sometimes it's best to keep things simple, and that really worked in this challenge.

We're down to the Final Four. Will Chef Petersen go all the way?

This post is only for positive comments about Chef Petersen. If you have anything negative to say, please do so on our Reactions post.

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Congratulations, Chef Matthew Petersen!

This was a bizarre challenge involving some bizarre ingredients. Gravy in dessert? Yes, and somehow Chef Matthew made it work (even if it still smelled and tasted like gravy). Somehow, that seems to make this victory all the more sweet.

Congrats, Chef Petersen on your first solo win!

This post is only for positive comments about Chef Peterson. If you have anything negative to say, please do so on our Reactions post.

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Top Recipe - Matthew Peterson's Lemon Vanilla Créme with Mint Purée & Hazelnut Sable

Lemon Vanilla Créme with Mint Purée & Hazelnut Sable

Cream:
200 grams lemon juice
200 grams sugar
200 grams whole egg
3 grams agar
270 grams butter

Sable:
200 grams butter
200 grams sugar
200 grams all purpose flour
200 grams hazelnut flour
1 pinch of salt

Crème Fraiche:
1 cup crème fraiche
1 cup heavy cream
1 teaspoon vanilla

Mint Puree:
100 grams mint
500 grams Neutral Glaze
50 grams lemon juice

DIRECTIONS

Cream:
1. In a medium saucepot combine all ingredients except the butter.
2. Boil for three minutes. Add in butter and stir well. Strain through sieve.

Sable:
1. Cream butter and sugar, add salt. Add hazelnut flour. Add all purpose flour.
2. Bake at 350 degrees Fahrenheit until golden brown. Chop coarsely.

Crème Fraiche:
1. Combine all ingredients and whip to fluffy. Reserve in fridge.

Mint Puree:
1. Puree all ingredients in a blender. Strain and reserve.

© 2011 CHEF MATTHEW PETERSEN
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Meet the Pastry Chefs - Matthew Petersen

HOMETOWN: Dublin, PA
RESIDES: Arlington, VA
PROFESSION: Executive Pastry Chef, CityZen and Sou'Wester at the Mandarin Oriental in Washington, D.C.
CULINARY EDUCATION: A.O.S Baking and Pastry, Johnson and Wales
FAVORITE SIMPLE FALL DESSERT RECIPE: Griddled pumpkin cake with raisin compote and ginger ice cream.

Matthew works as the Executive Pastry Chef at two of Washington, D.C.'s most celebrated restaurants, CityZen and Sou'Wester, both located inside the Mandarin Oriental Hotel. Prior to landing in D.C. with James Beard Award Winner Eric Ziebold, Matthew worked for Daniel Boulud in New York City at db Bistro Moderne, and also served as Executive Pastry Chef at Café Boulud in Palm Beach for two years. Before moving to New York to work with Boulud, Matthew was the Pastry Chef at two of Philadelphia's most coveted dining destinations -- LaCroix and Morimoto. If he could have one last meal with anyone, it would be with his wife Laura, and they’d make BLT's on fresh ciabatta bread with arugula salad with chocolate chip cookie ice cream sandwiches for dessert.

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