The next chef we're reviewing is Marcus Samuelsson. At the beginning of class, we go over a chefs timeline (where and when they moved from one area to another) or we read the intro from one of their cookbooks to get an idea of what geographical or cultural influences has had over their cooking. And we can see those influences in the recipes we cook that day. Our first day, we made the Yes Chef cocktail, which everyone thought was quite good. It was made with honey syrup, ginger beer, pineapple and lime juices and vodka. We made deviled eggs with chicken skin mayo. This was interesting. We made our own mayonnaise and took two fried chicken legs, took all the meat and skin off the bones and blended the chicken and mayo in a food processor until smooth. We put a bit of the puree on a plate and put a deviled egg on top and a gougere on the side. How can fried chicken anything be bad? Yeah, it can't. The gougere was flavored with bacon, cheddar and lingonberry jam. It was...