Arnaud reveals behind the scenes of his journey on “Top Chef”

Arnaud reveals behind the scenes of his journey on “Top Chef”
Arnaud reveals behind the scenes of his journey on “Top Chef”

How did you react after your elimination?

At first I was disappointed, naturally, but the disappointment was brief. After a few minutes, I really started to appreciate how far I had come. If, at the start, I had been told that I would last eight weeks, I would have signed without hesitation. I am proud of my journey, despite the elimination.

You have confused the leaders with your bold proposal. Where did this idea come from?

The challenge involved cooking with oyster mushrooms, an ingredient I absolutely dislike, which made the challenge even more difficult for me. So, I knew I was on a slippery slope. The theme did not suit me and the constraints were particularly difficult with elements that I do not master. I knew there was a big risk of elimination.

What was your reaction when you learned of your integration into the hidden brigade?

It was incredible! I had just returned to Paris, I hadn’t even unpacked my suitcase. Suddenly I was informed that a video conference was planned to discuss image rights, which seemed strange to me. But once I connected, I realized it was much more than that. It was a total surprise and truly fantastic.

What lessons do you learn from this adventure?

I learned a lot, especially in cooking. We talk about cooking 24/7, it’s a profession of passion. The exchanges with the other participants, the jurors, and even the film crew were incredibly enriching. It was a great experience from start to finish.

As the youngest participant, do you think your age put you at a disadvantage?

It could have put me at a disadvantage but I knew what to expect. The average age is around 27-28, so I wasn’t surprised. I proved that I deserved my place at every stage and, despite my young age, I think that was an advantage in the long term.

What are your plans now?

For the past month, I have been managing the menu of the family restaurant in Jette. It’s a great opportunity. Customers are so satisfied that they are already booking their next visit on the way out. Besides that, I am organizing a “pop-up” which is sold out, and I remain open to other future proposals.

A final word for those who would consider signing up for “Top Chef”?

For those my age who are hesitant, I would say: go for it! Worst case scenario, you’re eliminated early, but the experience is worth it. It’s an incredible adventure, even if it’s short.



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