Top Chef: NYC -- OAD 11/12/2008

[jsmeeker]

So, two people get sent packing in the first episode. And they both knew eachother.


This is always a hard time for me with shows like this where there are so many contestants at the start. It's hard to get a feel for anyone so early on. I like how they didn't fool around with the Quickfire challenge this year. No giving them a little party or reception, then telling them to make a pizza or make an amuse with the leftovers. Straight up skills test for the first two rounds of the challenge. For Elimination Challenge, they pull out a heavyweight guest judge with Jean-Georges. I am hoping we'll see a lot more of that this season with them being in NYC. (not that they haven't been able to get good judges in previous seasons)

[marksman]

The Culinary Institute of America must be flooded with applications. I was kind of shocked they took someone who was just a student. Perhaps he has some actual experience as a chef, but I didn't see any reference made to it, which would have made him a first.


I knew they were both doomed in the Quickfire when they made frickin salads. I thought he would have went first though because his salad was a simpleton salad.

The funniest moment for me was the bugged eye caterer lady with the Muppet Hair who made a dish with caviar and it looked like two huge eyes. I thought she had made a self portrait.

Looks like there is some talent this year. Also looks like the early front runner has to be arrogant foreigner man, as opposed to less arrogant foreigner man.

[ireland967]

I knew they were both doomed in the Quickfire when they made frickin salads. I thought he would have went first though because his salad was a simpleton salad.

I thought the same thing when I saw their salads. I could just picture Tom saying "you didn't cook anything here". That would really suck to get chosen for something like this and not even get to see the kitchen, the house etc.

I like how this first elimination challenge was structured, with two people going head to head with specific cuisines and the losers all up for elimination.

[David Platt]

Kind of a meh episode, but it sure is nice seeing it in HD.

[kaszeta]

Compared to several chefs I know, they all really suck at peeling apples with a knife.

They've definitely got some talented people, but also the typical crop of talentless whiners as well.

[TAsunder]

I like Stefan somewhat but he is completely wrong about vinaigrette. It is by definition an emulsion. So far I'm impressed with the contestants, though.

Was the curd rice a coincidence really? He sampled some Indian food. Also, it's not like he was a monkey typing out shakespeare on a typewriter even if it was coincidence. Curd rice is just rice, yogurt, and occasionally some spices.

[kaszeta]

I like Stefan somewhat but he is completely wrong about vinaigrette. It is by definition an emulsion. So far I'm impressed with the contestants, though.

I'm agreeing with Stefan. A huge fraction of the vinaigrettes I've had aren't emulsified, and have have nothing done to them aside from vigorous mixing, they separate right in front of you.

To be a true emulsion, you need some sort of stabilizer that acts as a surfactant.

[kaszeta]

I'm agreeing with Stefan. A huge fraction of the vinaigrettes I've had aren't emulsified, and have have nothing done to them aside from vigorous mixing, they separate right in front of you.

To be a true emulsion, you need some sort of stabilizer that acts as a surfactant.

Okay, having now picked up two of my chemistry references, I see that I'm wrong, and it doesn't need to be stable to be an emulsion.

[jsmeeker]

it's not too tough to make it stable for a while. A bit of mustard works nicely.

[jtlytle]

I'm rooting for Richard..

[Gunnyman]

I like the little Hawaiian guy. I can't remember his name.
The HD does look nice.

[Ruth]

I love Top Chef! I'm glad it's back.

Yeah, you knew the salad people were going to be in the bottom. Had they not actually watched the show before?

[TAsunder]

I love Top Chef! I'm glad it's back.

Yeah, you knew the salad people were going to be in the bottom. Had they not actually watched the show before?

You are asking too much. Some of the chefs apparently have never eaten Chinese food. One lady has never apparently left New Jersey. Another guy has never eaten Indian food. Or has he simply never cooked it? Now you want them to watch the show too?

[jsmeeker]

nothing wrong with a salad. Just make sure it tastes good.

[Ruth]

nothing wrong with a salad. Just make sure it tastes good.

Well I agree with you in principle, I suppose, but for the very first Top Chef challenge? A green salad is just not going to cut it unless there is something incredibly innovative or unusual about it. It should at the very least have some seared protein on there.

[kaszeta]

My gripe with this episode was the "lamb sliders". Two things were wrong with those:

(1) The lamb was visibly burnt (as was another contestant's grilled lamb)

(2) Those weren't sliders (sliders are steamed).

[jsmeeker]

Well I agree with you in principle, I suppose, but for the very first Top Chef challenge? A green salad is just not going to cut it unless there is something incredibly innovative or unusual about it. It should at the very least have some seared protein on there.

they just said "make something with the apples". But obviously, they had some animal protein available to them.

[jsmeeker]

My gripe with this episode was the "lamb sliders". Two things were wrong with those:

(1) The lamb was visibly burnt (as was another contestant's grilled lamb)

(2) Those weren't sliders (sliders are steamed).

The term "sliders" seem to mean "small mini burger", no matter how it's actually prepared. I see it on lots of menus. But you are right that some may make a more fine distinction over the actual method to cook them.


Overcooking an animal protein is a bad. A nice salad would be better. ;)

[marksman]

nothing wrong with a salad. Just make sure it tastes good.

Neither one of their salads involved cooking.

This is a cooking contest. Your supposed to cook stuff. Anyone who watches the show should have known turning in salads like that was a horrible mistake.

[kaszeta]

The term "sliders" seem to mean "small mini burger", no matter how it's actually prepared. I see it on lots of menus. But you are right that some may make a more fine distinction over the actual method to cook them.

To me, a slider is always steamed, making a fairly different end product.
And, on my many burger forays in proper slider country (Chicago, Detroit, and New Jersey), I've known quite a few people that get uppity about how a proper slider is steamed, and I've generally found myself agreeing with them.

A quick google search shows I'm not the only one. (http://aht.seriouseats.com/archives/2008/11/dear-top-chef-contestant-richard-sweeney-that-is-not-a-slider.html) (danger, Will Robinson, I detect fanaticism!)

Then again, the much-abused "slider" is obviously one of the menu trends of the last several years...

[jsmeeker]

Neither one of their salads involved cooking.

This is a cooking contest. Your supposed to cook stuff. Anyone who watches the show should have known turning in salads like that was a horrible mistake.

yes, I know cooking typically means "apply heat to something". I thought there might have been some sort of cooking going on for some component in the salad, even if there was no animal protein there. I guess I would have to re-watch and see.


But I still submit that a well executed salad shows talent and skill and that it can be much more enjoyable than a poorly executed cooked dish. I still don't think it's a horrible choice if they are supposed to feature something like an apple.

[TAsunder]

Neither one of their salads involved cooking.

This is a cooking contest. Your supposed to cook stuff. Anyone who watches the show should have known turning in salads like that was a horrible mistake.

One of them used bacon, I believe. Could be thinking of someone else, though.

[jsmeeker]

To me, a slider is always steamed, making a fairly different end product.
And, on my many burger forays in proper slider country (Chicago, Detroit, and New Jersey), I've known quite a few people that get uppity about how a proper slider is steamed, and I've generally found myself agreeing with them.

A quick google search shows I'm not the only one. (http://aht.seriouseats.com/archives/2008/11/dear-top-chef-contestant-richard-sweeney-that-is-not-a-slider.html) (danger, Will Robinson, I detect fanaticism!)

Then again, the much-abused "slider" is obviously one of the menu trends of the last several years...

of you put quotes around it, you can do anything. Just ask Thomas Keller.

;)

[kaszeta]

of you put quotes around it, you can do anything. Just ask Thomas Keller.


I was joking about that the other day, about how I was going to make a mint just opening a regular restaurant and putting all sorts of quoted phrases on the menu (like a "'sous-vide' hamburger"). Mind you, I'd prepare the stuff the same old way, just charge more money for it. :)

[justen_m]

Glad this show is back.

When the one guy picked black rice noodles, and then mentioned boiling, I knew he was a goner. I don't think he has ever cooked with rice noodles before. At the judges table, he mentioned udon, which are wheat noodles, and treated entirely differently than rice noodles. No wonder he ended up with a gummy mess. His dish looked pretty poor for Chinese. How can you walk into China Town and not become more inspired? I liked the judges' comments about throwing bok choy and rice noodles on a plate and calling it "Chinese."

Having Padma compliment your Indian dish has got to feel awesome. At least Tom didn't rail on him for calling something by the wrong name (tzatziki instead of curd rice, or even raita with rice). I liked the Hawaiian guy's approach. Try something from the deli, then attempt to replicate it. That shows a pretty good palate for him to do so so successfully.

I am a bit surprised by the lack of exposure to ethnic foods that some of the contestants have shown. I guess not all chefs are necessarily adventurous foodies.

[TAsunder]

I was joking about that the other day, about how I was going to make a mint just opening a regular restaurant and putting all sorts of quoted phrases on the menu (like a "'sous-vide' hamburger"). Mind you, I'd prepare the stuff the same old way, just charge more money for it. :)

We have some restaurants around here that use quotes improperly on their sandwich boards. The most famous example being: Now serving "dinner".

[Ruth]

I am a bit surprised by the lack of exposure to ethnic foods that some of the contestants have shown. I guess not all chefs are necessarily adventurous foodies.

Me too. It's one thing, and totally understandable, to not have a lot of experience *cooking* a particular type of ethnic cuisine.

But some of them just seemed completely unfamiliar with the cuisines in general, which I found very odd. If you're a chef wouldn't you want to try a lot of different kind of foods and learn about them? I mean, *I* want to do that, and I certainly wouldn't call myself a chef! Nevertheless, I could tell you some of the primary ingredients and flavors found in any of those cuisines.

[kaszeta]

We have some restaurants around here that use quotes improperly on their sandwich boards. The most famous example being: Now serving "dinner".

This was one of my recent favorites:

http://farm2.static.flickr.com/1361/1260376881_25cefd454c.jpg (http://www.flickr.com/photos/kaszeta/1260376881/)

"made with" in quotes kinda scared me.

This bothered me as well, too (although the dish was actually very good):

http://farm3.static.flickr.com/2305/2119952737_a5f7ff660d.jpg (http://www.flickr.com/photos/kaszeta/2119952737/)

[kaszeta]

I am a bit surprised by the lack of exposure to ethnic foods that some of the contestants have shown. I guess not all chefs are necessarily adventurous foodies.

Yeah, I was shocked as well. Heck, I'm not a chef, and I can cook reasonably good meals in all of those cuisines.

[jsmeeker]

being "chef" has nothing to do with knowing one specific ethinic cuisine or knowing about lots of ethnic cuisines. Is the guy who is a chef in a place in China not a chef if he doesn't know middle eastern or russian? Is a chef in Paris not a chef because he can't cook Mexican or Latin cuisine?

[TAsunder]

being "chef" has nothing to do with knowing one specific ethinic cuisine or knowing about lots of ethnic cuisines. Is the guy who is a chef in a place in China not a chef if he doesn't know middle eastern or russian? Is a chef in Paris not a chef because he can't cook Mexican or Latin cuisine?

Agreed. On the other hand, applying to Top Chef and being accepted should not involve a bunch of people who have never eaten pretty basic ethnic foods.

[jsmeeker]

Agreed. On the other hand, applying to Top Chef and being accepted should not involve a bunch of people who have never eaten pretty basic ethnic foods.

maybe.. Maybe not. There is a lot of ethnic foods out there. Is Russian basic ethnic cuisine? It may be for some, but not others. I know plenty of people who say they love ethnic stuff. But really, they mean "I love Asian". (or whatever) and don't ever eat stuff that is European or Latin or whatever.

I still say they should take on people who have potential to be a top chef. Doesn't matter if they will be a top French chef or Mexican chef or Asian chef or a chef that has the skills to be more global with their cuisine. The skills to to be chef are much more universal.

[kaszeta]

being "chef" has nothing to do with knowing one specific ethinic cuisine or knowing about lots of ethnic cuisines.

You're right, in general, it doesn't. But being a credible contestant on Top Chef? With the level of quality the top contestants (not the average ones), someone serious about competing needs to know at least what someone with good solid experience and/or a culinary education should know, which is (a) seriously good kitchen basics (like the apple peeling test), (b) at least basic familiarity with the ingredients and cooking techniques of a number of cuisines, and (c) a general ability to know how to take an item and prepare it properly, bringing out the best aspects of it, or, if they can't do that, know when *not* to do something (gummy noodle guy might still be with us if, instead of serving the noodles he himself thought weren't up to snuff, he whipped up something else).

[jsmeeker]

Well, if you want to talk about a good "Reality TV" contestant, then that's a whole different ball game.

I say they should be hawt. For me, that's always something I like to see. :)

[montag]

I am a bit surprised by the lack of exposure to ethnic foods that some of the contestants have shown. I guess not all chefs are necessarily adventurous foodies.
I agree. Most interesting was one of the female contestants that said she had little experience with Italian cuisine! :eek:

[TAsunder]

maybe.. Maybe not. There is a lot of ethnic foods out there. Is Russian basic ethnic cuisine? It may be for some, but not others. I know plenty of people who say they love ethnic stuff. But really, they mean "I love Asian". (or whatever) and don't ever eat stuff that is European or Latin or whatever.

I still say they should take on people who have potential to be a top chef. Doesn't matter if they will be a top French chef or Mexican chef or Asian chef or a chef that has the skills to be more global with their cuisine. The skills to to be chef are much more universal.

Maybe Russian isn't, but if you haven't ever eaten Indian, Chinese, or Middle Eastern food you have no place calling yourself a serious chef. They don't have to have mastered the art of cooking it but if they have never even tried it, they are seriously unqualified.

[jsmeeker]

Not everyone is into all the same "ethnic" foods as other people. As I said before, some people love Asian, but don't do western European foods at all. Some like all styles of Italian (and not just red sauce Americanized southern Italian), but may not be into Latin foods

Is shocking that Jean-Georges is not an expert in Mexican cooking like, say, Rick Bayless? Is Rick not a chef because he isn't heavily influenced by Asian food the way Jean-Georges is?

Chefs focus on a cuisine they like or is popular with the people they are cooking for. Everyone is different and does different things. So, someone who cooks in Miami may not be totally familair and an expert in a cuisine from Russia. A guy from Finland may not know Latin all that well.

[jsmeeker]

Maybe Russian isn't, but if you haven't ever eaten Indian, Chinese, or Middle Eastern food you have no place calling yourself a serious chef. They don't have to have mastered the art of cooking it but if they have never even tried it, they are seriously unqualified.

I don't think you understand what it means to be a chef.

[TAsunder]

Why do you keep talking about being an expert? I'm talking about having TASTED THE FOOD. Do you really think Jean-Georges has never eaten Mexican food?

[TAsunder]

I don't think you understand what it means to be a chef.

Maybe, but you don't understand what it means to be a GOOD chef.

[jsmeeker]

Why do you keep talking about being an expert? I'm talking about having TASTED THE FOOD. Do you really think Jean-Georges has never eaten Mexican food?

again, being a chef is not at all about knowing lots of different foods.

chef is NOT a term for "someone who likes a lot of food and can cook a lot of food". That's not the definition.

[TAsunder]

again, being a chef is not at all about knowing lots of different foods.

chef is NOT a term for "someone who likes a lot of food and can cook a lot of food". That's not the definition.

You are really having a hard time understanding the difference between having tasted something once in your life and being able to cook it with any level of expertise.

[jsmeeker]

You are really having a hard time understanding the difference between having tasted something once in your life and being able to cook it with any level of expertise.

I know that..

you just don't know the definition of the word "chef"

[TAsunder]

I know that..

you just don't know the definition of the word "chef"

We aren't talking about random chefs. We are talking about world class chefs, or people who are on a show pretending to be for world class chefs. Name me one world class chef who has never eaten Indian, Chinese, Middle Eastern, or Italian food. Grant Achatz likes to eat Potbelly sandwiches but he is still familiar enough with japanese cuisine to include maitake on the menu. I can all but guarantee he has put them into his mouth at least once in his life.

[jsmeeker]

We aren't talking about random chefs. We are talking about world class chefs, or people who are on a show pretending to be for world class chefs. Name me one world class chef who has never eaten Indian, Chinese, Middle Eastern, or Italian food. Grant Achatz likes to eat Potbelly sandwiches but he is still familiar enough with japanese cuisine to include maitake on the menu. I can all but guarantee he has put them into his mouth at least once in his life.

again, you still do not understand the basic defintion of "chef." You don't have to be a "wold class chef" to be called a chef. And you can be a world class cook or consumer of food and not be called chef.

its has nothing to do with the foods you have or have not eaten in your life or the foods you have or not cooked. I could travel the globe for years and eat all manner of food and I would never, ever be called a chef. I could COOK all that food, and yet I would never ever be properly called a chef.

[kaszeta]

its has nothing to do with the foods you have or have not eaten in your life or the foods you have or not cooked. I could travel the globe for years and eat all manner of food and I would never, ever be called a chef. I could COOK all that food, and yet I would never ever be properly called a chef.

Indeed, we get pretty far into the "Top Chef" competition before we even get to see much of their abilities as a chef as opposed to just being a good cook. Cooks make food. Chefs run kitchens.

[TAsunder]

again, you still do not understand the basic defintion of "chef." You don't have to be a "wold class chef" to be called a chef. And you can be a world class cook or consumer of food and not be called chef.

its has nothing to do with the foods you have or have not eaten in your life or the foods you have or not cooked. I could travel the globe for years and eat all manner of food and I would never, ever be called a chef. I could COOK all that food, and yet I would never ever be properly called a chef.

No one is talking about "chef". We are talking about "top chef" or "world class chef". You are the one one obsessed with the basic term "chef" which has no real importance in this discussion. You are also the only person who thinks, apparently, that any random chef with "potential" is good enough to be on Top Chef. I would prefer to have chefs who are already good chefs.

[jsmeeker]

No one is talking about "chef". .

we are talking about chef. That's how this all started. That's what the discussion was about, You are the one that wants to twist it aound.

[TAsunder]

we are talking about chef. That's how this all started. That's what the discussion was about, You are the one that wants to twist it aound.

Read the conversation again. You are completely incorrect. The whole conversation is about what a Top Chef contestant and/or world class chef should know. We already agreed that a random chef on the street would not need to know this.

[jsmeeker]

You are asking too much. Some of the chefs apparently have never eaten Chinese food. One lady has never apparently left New Jersey. Another guy has never eaten Indian food. Or has he simply never cooked it? Now you want them to watch the show too?



Hmm.. you say "chef" here.

Don't know why you refuse to accept. I am certainly NOT incorrect about the defintion of chef. Why do you insist on arguing this?

[ireland967]

It's like our own little emulsion right here with you two :D

[TAsunder]

Hmm.. you say "chef" here.

Yes, because they are chefs. They aren't random chefs on the street, they are contestants on Top Chef.

[jsmeeker]

Yes, because they are chefs. They aren't random chefs on the street, they are contestants on Top Chef.

but you still didn't know what that meant.

and not all are chefs. The kid from CIA wasn't.

[kaszeta]

It's like our own little emulsion right here with you two :D

It's more of a vinaigrette . :)

[TAsunder]

Don't know why you refuse to accept. I am certainly NOT incorrect about the defintion of chef. Why do you insist on arguing this?

No one is arguing about the definition of the word chef, which, by the way, you ARE wrong about if going by the dictionary. You could easily be a chef if you had enough startup money to open a random restaurant.

The point being made is that Top Chef contestants should know more about cuisines than they apparently did in this episode. You disagree with this, but you are on some crazy quixotic mission about the word "chef" which is not relevant to whether or not Top Chef contestants ought to know this sort of thing.

[TAsunder]

but you still didn't know what that meant.

and not all are chefs. The kid from CIA wasn't.

Keep whacking away at windmills and claiming some special knowledge about the word chef which no other human being has. Meanwhile, I'll await your example of a world class chef who has never eaten Indian, Chinese, Italian, or Middle Eastern food.

[TAsunder]

Incidentally, Rick Bayless has a cookbook offering recipes from cuisines all around the world, including French and Thai recipes. It's called "Rick and Lanie's Excellent Kitchen Adventures (http://www.amazon.com/Rick-Lanies-Excellent-Kitchen-Adventures/dp/1584793317)" and while one could debate what constitutes heavy influence, Bayless has traveled to Thailand several times and loves Thai food (http://www.epicurious.com/articlesguides/blogs/editor/2007/09/thai-ballgame.html) enough to "dabble" in it.

[justen_m]

Jeez, what did I start. Here is the problem. The wiki entry for chef illustrates the problem:
"A chef is a person who cooks professionally. In a professional kitchen setting, the term is used only for the one person in charge of everyone else in the kitchen, the executive chef."

Some are using the definition in the first sentence, while others are using the definition in the second. Debating what makes a chef is a bit pointless if you are using different definitions.

I think Top Chef slants more heavily towards the first definition than the second. Hell's Kitchen, OTOH, slants more towards the second (theoretically, anyway).

I don't think it is a requirement for any level of chef to have familiarity with various world cuisines. I'm just surprised if they aren't. Some of this may depend on the size and diversity of the city in which one lives. If the nearest Indian restaurant is a 2 hour drive, you may not frequent it all that often.

[TAsunder]

Smeek could be a chef by either definition above if he had enough money. He seems to be operating on a more metaphysical definition that involves some sort of groking.

[coolpenguin]

I'm glad its back but there are too many people right now. should be a good season if arrogant Eurpean guy can tone it down. although, he does seem good!

[justapixel]

maybe.. Maybe not. There is a lot of ethnic foods out there. Is Russian basic ethnic cuisine? It may be for some, but not others. I know plenty of people who say they love ethnic stuff. But really, they mean "I love Asian". (or whatever) and don't ever eat stuff that is European or Latin or whatever.


For chefs though, it is basic. Culinary school is not knife skills alone; you learn about the cuisines of the world.

I can't imagine any chef/cook hasn't had the ethic food they described on the show. I've had all of it and I'm just a lil ol' gal living in a tiny town. I have a Russian restaurant that's one of my favorites - the chef/cook emigrated from Russia a few years back and went to culinary school there. I can't imagine going to culinary school and having less experience with food then me, a school secretary. :D

I think an editing trick is more likely.

I loved this episode because they really focused on cooking and not personalities. Not that I don't like a dose of people but the cooking was interesting. :up:

I did think the right people went I've had that salad a million times - they sell it in a bag at trader joes. :)

Should be a good season!

[logic88]

Having Padma compliment your Indian dish has got to feel awesome. At least Tom didn't rail on him for calling something by the wrong name (tzatziki instead of curd rice, or even raita with rice).

Actually, I'm surprised that Colicchio didn't make more of a fuss after the whole "coq au vin" brouhaha a few seasons back.

[murgatroyd]

This thread reminds me of an exchange I read once between Terry Carr and Poul Anderson. The idea was that if you repeat a single word often enough, it loses its meaning. So (IIRC) Terry said that if you said 'shelf' enough times, eventually all the shelves in your bookcases would cease to support weight and all your books would fall down, and that gas would no longer fuel your cars.. And Poul said that you'd have to fill up with 'petrol'. ;)

So since 'chef' has lost its meaning for yours truly, let's look within the episode itself for what the judging panel might expect from a good contestant. It seems to me that a couple of things are required.

One (my personal favorite) requirement is kitchen skills, like the apple challenge on this show, the breakdown challenge in other seasons, and so on.

Another is the ability that one finds in all good craftspeopl -- the knowledge of raw materials and the ability to create designs which make use of that knowledge (the cooking equivalent of not using a pattern designed for knits to sew a garment with a woven fabric).

Another is being able to create a design without copying someone else's recipe / pattern.

I was flabbergasted by the contestant who said that if she wanted to cook [fill in the blank] that is what books were for. That excuse would not fly on Project Runway, and I didn't expect it to get a good reception on Top Chef either.

Clearly the contestants are going to have specialties and can't be familiar with everything. But when they are faced with unfamiliar ingredients, they need to be able to taste and create on the fly. I once saw a special episode of Iron Chef (before they created Iron Chef America) where Gordon Ramsay took Iron Chef Michiba (with Iron Chef Morimoto to act as sous-chef and translator) into some ordinary housewife's kitchen and challenged him to create dinner for the family with the ingredients already in the household.

I am pretty sure that there were food items there which Michiba did not use in his ordinary cooking, yet he produced marvels with them.

Obviously on Top Chef, the panels are looking for new talent, someone who will show them food they've never seen before. If you are the school which says "if I need to learn how to cook X, I can always look it up in a book" then you've auditioned for the wrong show.

Jan

[jtlytle]

I'm also rooting for Daniel.

[nyy7]

Hey Murgatroyd

I was just about to say the same thing. The word "chef"has lost all meaning to me just as the word "foot" lost all meaning to me many years ago when I repeated it 10,000 times.:)

Bruce in Belle Harbor

[Jebberwocky!]

I have gone over from the other side.

After enjoying hell's kitchen we decided to watch Top Chef. So far so good. I spend very little time deciding on the definition of a Chef and tried to enjoy the show.

Two students in the top 17, non in the top 15 :D

[Havana Brown]

Well I agree with you in principle, I suppose, but for the very first Top Chef challenge? A green salad is just not going to cut it unless there is something incredibly innovative or unusual about it. It should at the very least have some seared protein on there.

I was not impressed by that salad AT ALL. I make that all the time. I guess I could be on the next Top Chef.

Looks like it's going to be a good season.

[betts4]

I was flabbergasted by the contestant who said that if she wanted to cook [fill in the blank] that is what books were for. That excuse would not fly on Project Runway, and I didn't expect it to get a good reception on Top Chef either.

She should have been gone after that remark. Man oh man. I hope it isn't like last season and she makes it to the top three like the nasty one.

[Bananfish]

I was flabbergasted by the contestant who said that if she wanted to cook [fill in the blank] that is what books were for. That excuse would not fly on Project Runway, and I didn't expect it to get a good reception on Top Chef either.

I thought her comment about "books" might have meant something completely different.

She said something like "I've got books to look at." I thought what she might have meant is "I'm a business woman running my own restaurant and have to make sure I'm paying attention to the bottom line (i.e., the accounting books). These other foods don't fit in with my restaurant and so unfortunately I don't have time to explore them because I've got my hands full with everything that has to be done to run your own restaurant."

That's a more forgivable sentiment perhaps - but ultimately still not a winning path to Top Chef.

[Ruth]

I thought her comment about "books" might have meant something completely different.

She said something like "I've got books to look at." I thought what she might have meant is "I'm a business woman running my own restaurant and have to make sure I'm paying attention to the bottom line (i.e., the accounting books). These other foods don't fit in with my restaurant and so unfortunately I don't have time to explore them because I've got my hands full with everything that has to be done to run your own restaurant."

That's a more forgivable sentiment perhaps - but ultimately still not a winning path to Top Chef.

Oh gosh, I didn't hear that at all. I thought it was 100% clear she meant cookbooks.

And the comment took me aback as well. I think the most charitable interpretation is that she meant that she could flip through some cookbooks for inspiration or ideas, as opposed to finding recipes to simply follow. Still, it was a pretty stupid thing to say.

[kaszeta]

Oh gosh, I didn't hear that at all. I thought it was 100% clear she meant cookbooks.

And, from the look on Tom Colicchio's face, that's apparently how he took it as well. I'm shocked she survived that elimination.

[sharkster]

ITA with the OP about this beginning point - too many people to get much of a feel of anybody. BUT, that shrill one must go! I cannot remember her name, but she was tallish and thin with wild dark hair, glasses, and a shrillness that just made my head explode from the very beginning.

Over all, near as I can tell, it looks like an interesting bunch. The first challenge was interesting and tough. I was actually rooting for the Hawaiian guy to win.

So, who is going to be the primary antagonist this time around?

[TAsunder]

Two students in the top 17, non in the top 15 :D

I thought the first lady who was eliminated already completed her school work and had her own restaurant, but knew Patrick from school, where Patrick still attends.

[Jebberwocky!]

I thought the first lady who was eliminated already completed her school work and had her own restaurant, but knew Patrick from school, where Patrick still attends.

close enough for govt work.

[GoHalos]

And, from the look on Tom Colicchio's face, that's apparently how he took it as well. I'm shocked she survived that elimination.

I agree. As she walked back to the waiting room, I was wondering if she was kicking herself for saying that. I thought she was a goner for sure.

[justen_m]

Has there ever been a TCF Iron Chef? Or something along those lines?

?

[murgatroyd]

I thought her comment about "books" might have meant something completely different.

She said something like "I've got books to look at." I thought what she might have meant is "I'm a business woman running my own restaurant and have to make sure I'm paying attention to the bottom line (i.e., the accounting books). These other foods don't fit in with my restaurant and so unfortunately I don't have time to explore them because I've got my hands full with everything that has to be done to run your own restaurant."

That's a more forgivable sentiment perhaps - but ultimately still not a winning path to Top Chef.

Let's say for the sake of argument that what you wrote is what she meant. It's still not going to impress the people at the judges' table, all of whom have also had to put in a lot of time to run their restaurants.

Jan

[4inziksych]

It was fun having it back for sure. Much better than Top Design this season, which seemed to be all about Ricky Schroder's wife complaining that noboyd took her seriously and then quitting in tears.

One thing that struck me as funny was that Padma kept saying someone is going to leave right here and right now. I kept wanting to ask her how does someone leave right here? Makes no sense.

I bet they're going to keep the arrogant guy around for a while. He seems to be the new Marcel.

[cherry ghost]

It was fun having it back for sure. Much better than Top Design this season, which seemed to be all about Ricky Schroder's wife complaining that noboyd took her seriously and then quitting in tears.

Nice spoiler

One thing that struck me as funny was that Padma kept saying someone is going to leave right here and right now. I kept wanting to ask her how does someone leave right here? Makes no sense.

You've never heard anyone say that before?:confused: