Zac Young showed attendees of the New York Chocolate Show how to make his Oreo dessert
Top Chef: Just Desserts’ Zac Young sat down with DessertBuzz at the New York Chocolate Show
after just missing the final three last week.
DessertBuzz: So you have to be one of the contenders for fan favorite and the $10,000 that comes with it.
Zac Young: I don’t think I am!
DB: Come on, who else would they vote for?
Zac Young of Top Chef: Just Desserts and Flex Mussels
ZY: Yigit! He takes his shirt off! Nobody wants to see me with my shirt off!
DB: Don’t be so sure.
ZY: There are a lot of great people on the show who could win it. I voted for Eric for fan favorite actually.
DB: He really came off as being friends with everyone.
ZY: Eric also had a great progression too. In his last episode, when he came back and he was like “I’m a chef! I’m a chef!” – I was watching that episode and I was crying all over again – Eric just has the biggest heart in the world.
DB: Were you happy with your TCJD outing? Would you come back for the All Stars or something else if they invited you?
Yigit with his shirt on
ZY: I would definitely do it again knowing what I know now.
DB: For example, let’s say in January they say they are going to do another show– what would you do differently to prepare?
ZY: I would start memorizing my recipes now! And maybe brush up on my cakes! [loud laghter].
DB: So there’s this big practical element to the competition, memorizing recipes, that most viewers probably never think about?
The non-chocolate version of Zac's dress.
ZY: Yeah, my strategy going on the show was to memorize a lot of bases. So I had a base mousse, a base ice cream a couple of base cake recipes and then I just kind of flavored them all as I went along.
DB: Do you think the TCJD experience added to you as a chef or as a person?
ZY: Oh definitely, everyone had so many different styles – and we did so many different things. I picked up tricks and learned from every single contestant, I even picked up some stuff from Seth.
DB: Can we expect to see some of this new stuff on the menu at Flex Mussels?
ZY: Yes of course!
DB: Are a lot of people stoping by at Flex Mussels to meet you?
ZY: People are stopping by! They’re stopping me on the street, talking to me during dinner! It’s weird man! I mean, I cook! As I said in my extended exit interview, it’s nice to know that people like me and that I can cook. Going into the show I wasn’t sure if I had gotten to where I am because of my personality or because I’m good at networking or becasue I actually had something to back it up. And I think the result of the show has shown that I can cook. I think initially the other contestants thought “he’s just here for his personality” then after the first elimination where I was in top three, people said “crap, he can cook too!”
DB: What’s next for Zac Young–anything new in the works?
ZY: The next step is a donut shop. We are opening a donut shop as part of the Flex Mussells franchise. There will be more on that soon.
DB: Erik said he was rooting for Morgan. Who are you rooting for in the final?
ZY: I’m rooting for Yigit. My brother.
DB: Well, best of luck with the fan favorite–
ZY: - It’s being announced on my birthday!
DB: Wow, that’s pressure.
ZY: I know. It’s really the only thing I want for my birthday – maybe that and a pony.
Follow Zac on Twitter.
Zac Young is the Executive Pastry Chef at Flex Mussels. Go here for Zac’s first DessertBuzz interview.
Fabio Viviani’s take: Part I is here. Part II is here. Part III is here.
Go here for an interview with contestant Eric Wolitzky from New York’s Baked bakery.
Go here for an interview with Dannielle Kyrillos.
For a recap of episode 9 go here.
For a recap of episode 8 go here.
For a recap of episode 7 go here.
For a recap of episode 6 go here.
For a recap of episode 5 go here.
For a recap of episode 4 go here.
For a recap of episode 3 go here.
For a recap of episode 2 go here.
For a recap of episode 1 go here.
Go here for a look at Johnny Iuzzini.
Official Bravo Bios for the judges: Johnny Iuzzuni – Executive Pastry Chef Jean Georges, Hubert Keller – Owner/Chef Fleur De Lys, Gail Simmons – Food and Wine Magazine, Dannielle Kyrillos – Daily Candy
Go here for the DessertBuzz Top Chef: Just Desserts preview page.