Chef Linton Hopkins rose to the challenge of crafting an appetizer, a main, and a dessert, to win the Cabin Pressure Cook-Off. In the final episode, Chef Hopkins shares his vision as the newest member of Delta's esteemed culinary team of consulting chefs.In the final episode, Chef Hopkins shares his vision as the newest member of Delta's esteemed culinary team of consulting chefs.
Four chefs, three challenges. The chef who wins the final challenge will join Delta Airlines' elite culinary team. Linton Hopkins, executive chef at Restaurant Eugene. Hugh Acheson, chef and partner of Atlanta's Empire State South. Kelly English of Res And George Mendes of New York's Ardea. Welcome to the Cabin Pressure Cook-Off. [MUSIC] I need that ice-cream machine. Stat. I'm cooking my mushrooms, I don't get this bottle open, they're gonna be over cooked. Did you see what he just did? I'm really impressed by the texture of the lobster. Those spices just do a big bearhug. It was literally a work of art. The winner and the newest member in the Delta Culinary team is Lindon Hopkins. We're happy to have you. I'm blown away,I'm proud of it ,I like winning. I think it was done with style and grace so I'm proud of that too. Welcome to Delta's Culinary Restaurant Eugene, my wife Jean and I built ten years ago with the idea of a place served just simply great food, great drinks, and wonderful and gracious hospitality. You're talking to a person that believes that if you make mayonnaise from scratch you're actually changing the world for the better. [MUSIC] What I'm very excited about is that sense of magic on a plane dining experience. I want you to have memories when you're traveling around Paris of the croissant you ate on the plane. [MUSIC] To translate food from a restaurant environment into a commercial environment is always a challenge. The beauty about Chef Hopkins is that he's embraced those challenges. I see business elite as a restaurant I'm able to go into the training teams with the flight attendants and I'm going to cook for them before we roll out this menu. So they have a taste of it. Think about going into a restaurant where someone is serving your food and they have no knowledge of it. Well, I think that's a training thing. And to think we're still going to bring that collaborative spirit all throughout the process. I want to continue to push the boundaries of what is a three course meal on a plane. Let's look at what are the rules, and then let's create some new ones. What I'm looking to do in this next year is bring Restaurant Eugene and our bread company into that cabinet on the plane to every customer. Customer. [MUSIC] [SOUND] [BLANK_AUDIO]