Chef Savannah (during preparation): " I'm doing a potato souffle, where you take two thin slices of potato and lay them on top of each other and fry it, and then it puffs up into a ball, and it's hollow on the inside. I've never done this before, so I want to test the technique and make sure that it puffs up the way I want. Oh, my God. The first one puffed. It's going to work!" 

Chef Savannah (during preparation): "I need to blend my streusel, dust it on my puffs. I'm gonna fry them one more time. This is the riskiest dish I've made in this competition so far. But this is also the riskiest dish I've made in my career, period. I honestly can't believe this is working. If I fail this, then I will have failed this two times now, and I don't want to go home."

Chef Savannah, presenting to judges: "I made a potato souffle with golden milk, tropical fruit, and mustard greens. I wanted a chance to take all of that chaos and try to do it again in a more controlled, chaos way."