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Final Table Q&A - Pascal Aussignac

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Posted Mar 12, 2024
Final Table Q&A - Pascal Aussignac
Name: PASCAL AUSSIGNAC
Hometown: LONDON UK
 
Q: Who or what is your inspiration?
A: Defending the culture of regional french cuisine abroad with a modern take

Q:How long have you been cooking?
A: I have been cooking since 1984

Q: What motivated you to get into Food Sport?
A: Challenging my french cuisine against others types of cuisine

Q: How many times have you competed at WFC?
A: 2023 was my first time

Q: What is the name of the dish you won your category with at the 2023 WFC?
A: FESTIVE ''FAUX GRAS'', GLAZED MORELS, TRUFFLES

Q: Can you tell us a little about that dish?
A: This dish was designed to be the pendant of duck foie gras delicacy using only nuts and cashew nuts and to get surprised when you taste it. It is very similar in texture and taste of a real pate!

Q: What do you like most about competing in WFC?
A: I like the pressure to deliver, in the time frame, a recipe with all the risks involved.

Q: What was the biggest challenge you faced at WFC?
A: Being a carnivore and competing in vetetarian field was a very big challenge and had no clue what to expect, to be honest. 

Q: What would a Final Table win mean to you?
A: It will mean that USA could welcome me in the future for some more work.

Q: What type of competitor do you identify as:
A: Pro Chef

Q: Any advice you'd like to share with competitors new to WFC?
A: No pain, no gain. 

 
Q: What is something few people know about you?
A: I was the private chef of Michael Jackson. 

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