so then i'm not such a freak then when something new comes to me then i sit there and it's like instantly i i start thinking about the future is i mean is that what the natural chef is thinking about it's not really about the now it's about where we're going

It's about the sort of construction and the idea and ultimately, most importantly, the flavor of the dish.

And I think, you know, cooking should be fun.

As intense as this competition may seem, we are having a good time.

And I think that's the part that should be a part of every single kitchen.

You shouldn't be doing it because...

The reasons we do it, sure, we might be psychotic in the sense that we thrive under that pressure.

Isn't that part of chefing? We do make mistakes, but we can hide it with more salt and pepper and spices.

What does the show Triple Threat, what does it allow you to express as chefs over the other shows that you've competed on and p- been a part of?

I, I mean, I think first and foremost, that this competition is, is about the food.

And, you know, there's not weird ingre- we're not, Bobby's not giving us weird ingredients or trying to trip us up.

He'll present us with two ingredients that traditionally would go together, and our job is to put them together in a way that makes sense.

But ultimately, in a way that will connect with the judge too, because that's the other variable.

There's only one judge.

They don't know who makes what.

The best.

Is, I mean, is that what the natural chef is thinking about? It's not really about the now, it's about where we're going?

It's about the sort of construction and the idea, and ultimately, most importantly, the flavor of the dish.

And I think, you know, cooking should be fun.

Uh, as intense as this competition may seem, we are having a good time, and I think that's the part that should be a part of every single kitchen.

You shouldn't be doing it because ...

You know, the reasons we do it, sure, we might be psychotic in the sense that we thrive under that pressure.

But at the same time, we love cooking food, and ultimately seeing the result at the end, we surprise ourselves as much as we surprise the people seeing us do it sometimes.

But, but, yes, but, but we all, but that's, well, that, isn't that part of chefing? That [laughs] I mean, it's like we, we do make mistakes, but we can hide it with more salt and pepper and spices.

And speaking of the unexpected, Michael, what is it like working with Bobby Flay? Is it kind of like what you would expect?

Well, I mean, that depends on what you would expect.

You know, for me personally, it's the best working relationship I think I can have because he's a friend of ours, obviously, but at the same time, he's a great coach, a great mentor, and an amazing chef.

And so, Imagine going to work every single day, though, and having your boss literally standing over your shoulder, looking at what you're doing, watching what you're doing, sometimes asking questions about what you're doing and potentially getting into your head a little bit.

Our job is to protect his $25,000, and he puts a couple ingredients in front of us.

Our job is to make sure we put the best two dishes out that we can possibly put out.

What is it that led you to this point to get the opportunity to work with Bobby Flay like this?

Uh, I mean, I met Bobby several years ago.

so then i'm not such a freak then when something new comes to me then i sit there and it's like instantly i i start thinking about the future is i mean is that what the natural chef is thinking about it's not really about the now it's about where we're going

It's about the sort of construction and the idea and ultimately, most importantly, the flavor of the dish.

And I think, you know, cooking should be fun.

As intense as this competition may seem, we are having a good time.

And I think that's the part that should be a part of every single kitchen.

You shouldn't be doing it because...

The reasons we do it, sure, we might be psychotic in the sense that we thrive under that pressure, but at the same time, we love cooking food and ultimately seeing the result at the end.

Isn't that part of chefing? We do make mistakes, but we can hide it with more salt and pepper and spices.