A chef de partie at Daniel — Daniel Boulud's flagship — walked onto the Beat Bobby Flay set and chose savory soufflé, the dish whose entire premise is that it will betray you between the oven and the table.
Soufflé physics is unkind. The whipped whites rise on steam; the moment that steam escapes, gravity collects what's owed. You have maybe ninety seconds from oven to plate to camera. Brown's stayed up. Bobby's did what soufflés do when the technique is anywhere short of religious.
Boulud's kitchen is where you go to learn soufflé the way it was meant to be learned. The training showed.