Top Chef: Las Vegas

[BigDMcGee 3,355]

What's your definition of bad in this case? I think Ilan was the "bad" guy of season 2 much more so than Marcel.

I did too actually, but I think the show was definitely trying to set marcel up as the bad guy. All the other chefs hated him, and talked shit about him and his style all the time. It's part of the reason I really liked him, is I thought the other chefs were super dicks to him, and were extremely threatened by and at the same time condescending towards his style. I remember one rant by Ilan that season where he said something like "come to my kitchen kid, and I'll teach you how to really cook, with real spice, with basil, orgeneo." That's a horribly mangled quote, but it was vastly condescending, and it implied that Marcel wasn't a real chef, instead of a classically trained world class chef who just CHOSE to use super modern techniques in some of his dishes. Marcel's my all time favorite top chef contestant. Re: Top chef just deserts. I think deserts can by the most interestingly presented dishes out there. I think the finale could be nothing short of spectacular. And since TV is obv a visual medium, and since we don't actually get to taste the dishes made, I think this show could really translate well onto TV.

[Pot Odds RAC 23]

Re: Top chef just deserts. I think deserts can by the most interestingly presented dishes out there. I think the finale could be nothing short of spectacular. And since TV is obv a visual medium, and since we don't actually get to taste the dishes made, I think this show could really translate well onto TV.

As an art form and visual presentation, yeah Deserts are made for TV and will translate just fine. However most of the "Serious Amateur Chefs" who I know do not really get as much into deserts as they do the rest of the meal. Even when dining out, (for me) deserts are just not that big of an attraction. I have deserts less than 10% of the time when I go for up-scale dining. And when I do 90% of that time I'll limit myself to something simple like flan and a very good glass of Port. "Special Event" deserts are fun, but not a huge part of the demand for most people's dining experiences.From the Top Chef viewing experience, it seems like "Desert Chef" is a speciality talent that is not always a sub-set of a talented chef. Maybe they can eliminate deserts from the general Top Chef show so talented chefs do not get eliminated for butchering a pastry.But you're probably right, there is a natural tie-in to the Top Chef market and it will do OK.

[El Guapo 8]

Leadership is not about being a dick.

Have you ever seen Chef Ramsey, or half of the celebrity chefs they bring on the show? Most are dicks.Bobby Flay and Emeril are the exception, not the rule. It is also why they have TV shows, people like them.

[BigDMcGee 3,355]

As an art form and visual presentation, yeah Deserts are made for TV and will translate just fine. However most of the "Serious Amateur Chefs" who I know do not really get as much into deserts as they do the rest of the meal. Even when dining out, (for me) deserts are just not that big of an attraction. I have deserts less than 10% of the time when I go for up-scale dining. And when I do 90% of that time I'll limit myself to something simple like flan and a very good glass of Port. "Special Event" deserts are fun, but not a huge part of the demand for most people's dining experiences.

Well I understand that youre serious ameteur chef friends don't get into desert, but that's not where they are going to draw the talent pool from, obv. They are going to pick top pastry chefs and people who own their own bakeries and things like that. I also don't think what is a part of most people dining experience has anything to do with the appeal of top chef. I personally watch the show, to see things made that are NOT part of my normal dining experience, things that are new, and exquisitely made, and daring. Because I don't eat much in the way of deserts or pastry I think has little to do with how much this show will or won't entertainment.I think a bigger issue is, I have a really hard time imagining how they will make new and creative challenges. They will almost have to get rid of quick fires, won't they? i think some of the episodes when they really have some time to make the dishes, like the finale episode, the restaurant episode. But the meat and potatos challenges i have a hard time imagining. But I'm sure they will, as they are pros, and I'm a schmoo.

[Pot Odds RAC 23]

Watching the show I was wondering how long the competition takes in Real Time. How long can these people be away from their kitchens to compete on the show?

[BigDMcGee 3,355]

Watching the show I was wondering how long the competition takes in Real Time. How long can these people be away from their kitchens to compete on the show?

I'm sure their kitchens don't mind so much, because they get a ton of publicity. I might be wrong here, but I thought that the show was filmed and then put out that week.. I remember the Marcel season went on a month or so hiatus before the finale, and I got the impression the season had been synchronized with the competition. One thing I did learn that was kind of a disappointment. I have a good friend of mine who's studying at the french culinary institute in new york ( which is one of the elite culinary schools in the world. Pepin is the dean, for example). One of the people who did a special presentation for the school was one of the top chef competitors ( which one escapes me, I'm sorry to say, I can find out). All of the FCI students quized him (her?) about the show, he said that in the challenges that they have a practice round.. that everyone gets to cook their dish once and it doesn't get filmed, then they cook it again for the cameras and judging. I find that shocking and strange, and makes me wonder how so many dishes can go to failure.

[LadyGrey 6]

I think a bigger issue is, I have a really hard time imagining how they will make new and creative challenges. They will almost have to get rid of quick fires, won't they? i think some of the episodes when they really have some time to make the dishes, like the finale episode, the restaurant episode. But the meat and potatos challenges i have a hard time imagining. But I'm sure they will, as they are pros, and I'm a schmoo.

They could do categories, like a cake week, a shortcrust pastry week, fruit week, a no bake week, and also faggoty themes the same as Top Chef does, like tell a story through the dessert or make a dessert representing the number 29, stuff like that. They could do a challenge where they have to reinvent a savoury dish as a dessert, like how Dominos do a 'dessert pizza' only make it haute cuisine. Quick fires couldn't work too well with desserts needing baking, setting or freezing which rules a lot out, but they could certainly do some skills tests, like sugar art, making a perfect creme anglaise, prepping fruit, cooking a good crepe, that kinda thing. This is all random speculation though, I'm definitely not a pastry chef.

[Pot Odds RAC 23]

I'm sure their kitchens don't mind so much, because they get a ton of publicity. I might be wrong here, but I thought that the show was filmed and then put out that week.. I remember the Marcel season went on a month or so hiatus before the finale, and I got the impression the season had been synchronized with the competition. One thing I did learn that was kind of a disappointment. I have a good friend of mine who's studying at the french culinary institute in new york ( which is one of the elite culinary schools in the world. Pepin is the dean, for example). One of the people who did a special presentation for the school was one of the top chef competitors ( which one escapes me, I'm sorry to say, I can find out). All of the FCI students quized him (her?) about the show, he said that in the challenges that they have a practice round.. that everyone gets to cook their dish once and it doesn't get filmed, then they cook it again for the cameras and judging. I find that shocking and strange, and makes me wonder how so many dishes can go to failure.

Very interesting.On a recent episode of Iron Chef America, a competitor mentioned that he'd never used the secret ingredient until 4 weeks prior to the show - indicating that they get to prepare for a month before competition.

[BigDMcGee 3,355]

Very interesting.On a recent episode of Iron Chef America, a competitor mentioned that he'd never used the secret ingredient until 4 weeks prior to the show - indicating that they get to prepare for a month before competition.

Yeah, I'd heard that on the original iron chef that while it seems like they are being introduced to the ingredient for the first time on the show, they really get advanced notice. WHich makes sense, because it's hard enough making the dishes they make in an hour, it would be impossible to come up with a menu AND cook it in an hour.

[LadyGrey 6]

Yeah, I'd heard that on the original iron chef that while it seems like they are being introduced to the ingredient for the first time on the show, they really get advanced notice. WHich makes sense, because it's hard enough making the dishes they make in an hour, it would be impossible to come up with a menu AND cook it in an hour.

I always thought it was ridiculous on that show when they tried to portray the secret ingredient as a surprise to the chefs, as if they instantly came up with their elaborate menus and communicated them to their team of sous chefs within the first minute of the show. Having said that, I assumed Top Chef contestants had as much time as the show says (e.g. 2 hours or whatever) without practices and preparation etc. It's kinda disappointing but I'll forget it in a few hours.

[El Guapo 8]

I'm sure their kitchens don't mind so much, because they get a ton of publicity. I might be wrong here, but I thought that the show was filmed and then put out that week.. I remember the Marcel season went on a month or so hiatus before the finale, and I got the impression the season had been synchronized with the competition. One thing I did learn that was kind of a disappointment. I have a good friend of mine who's studying at the french culinary institute in new york ( which is one of the elite culinary schools in the world. Pepin is the dean, for example). One of the people who did a special presentation for the school was one of the top chef competitors ( which one escapes me, I'm sorry to say, I can find out). All of the FCI students quized him (her?) about the show, he said that in the challenges that they have a practice round.. that everyone gets to cook their dish once and it doesn't get filmed, then they cook it again for the cameras and judging. I find that shocking and strange, and makes me wonder how so many dishes can go to failure.

If that is true, I wonder if they have to stick with their original plan if it sucks.

Very interesting.On a recent episode of Iron Chef America, a competitor mentioned that he'd never used the secret ingredient until 4 weeks prior to the show - indicating that they get to prepare for a month before competition.

I have always wondered this. I didn't know if they got some time from "here is the special ingredient" to actually cooking time to coordinate with their chefs or if they knew going in.So this begs the questions then,do they also let them know which chef they are competing against a month ahead so they get the same prep time?

[Pot Odds RAC 23]

Was just doing some looking around. I thought Richard Blais was on Iron Chef after he was a contestant on Top Chef. As near as I can determine, he was on Iron Chef BEFORE Top Chef. And as I mentioned before, this season's Top Chef competitor Nerdley Hipster was Blais' Sous-Chef. Apparently earlier in his career Eli Kirshtein (Nerdley Hipster) worked under Blais at Fishbone restaurant in AtlantaAlso, next week's guest judge is Nigella.

[rivergirl 2]

If that is true, I wonder if they have to stick with their original plan if it sucks.I have always wondered this. I didn't know if they got some time from "here is the special ingredient" to actually cooking time to coordinate with their chefs or if they knew going in.So this begs the questions then,do they also let them know which chef they are competing against a month ahead so they get the same prep time?

i know on Iron Chef ( i believe both the japanese and american versions are similar in this) the chefs are given a list of 5 different ingredients that could be the "one" about a month ahead of time. They aren't told exactly which one it is, but they are guaranteed that it will be one of the 5. As for time from here is the special ingredient...they have about 10-15 minutes during which to do this before actual cooking time starts, while the cameras reset for the next shots (i know this happened in the japanese version, not positive about the US version) so they did have some collaborative time as well as time to get pots and pans ready, which is why you always see their water boiling before they actually start cooking.

[cuddlemonkey 0]

i know on Iron Chef ( i believe both the japanese and american versions are similar in this) the chefs are given a list of 5 different ingredients that could be the "one" about a month ahead of time. They aren't told exactly which one it is, but they are guaranteed that it will be one of the 5. As for time from here is the special ingredient...they have about 10-15 minutes during which to do this before actual cooking time starts, while the cameras reset for the next shots (i know this happened in the japanese version, not positive about the US version) so they did have some collaborative time as well as time to get pots and pans ready, which is why you always see their water boiling before they actually start cooking.

From what I can remember from the behind the scenes episode, it was said that there's 10-20 minutes between the first reveal of the secret ingredient to the start of the time limit. They film the reveal from mutliple angles and also give the chefs time to start.

[BigDMcGee 3,355]

If that is true, I wonder if they have to stick with their original plan if it sucks.

My friend did say that the reverse can happen. That this guy ( who ever it was) did a I think Deep fried and breaded roast of some kinds.. and the first time he did it, it was excellent, but when he did it for the cameras it turned out rotten, and he got sent home ( I forget who that person was).

[timwakefield 68]

Something I don't understand: all of the contestants have clearly educated themselves on the previous seasons of Top Chef, seemingly more than the contestants of previous seasons have. So...why would you not have a goddam dessert or two up your sleeve? You know people always get the boot for awful attempts at dessert. Do you really think it's gonna help you win by showing an inability to even attempt a dessert? Seriously, look at Cougar's Revenge. She's coasting by on fucking apple crumbles. APPLE CRUMBLE! I am afraid that Beardy could run into trouble if he really has no confidence in dessert. At least have a good ice cream recipe! It's really not that hard. Note: I think there is a good chance he does have at least one dessert up his sleeve for the finals, and doesn't wanna show his hand yet. But he needs to be able to make a good dessert when necessary. Same with Eric's Bitch.

[FileError404 0]

I hate Ilan and hope he fails at life in general.

Me, too. Schadenfreude anyone?

As of 2008, Hall lives in Los Angeles, California[5] In August 2009, he opened his first restaurant, The Gorbals in downtown Los Angeles. [6] Less than a week after opening, The Gorbals was shut down by the county health department with no date set for when it will reopen.

Also, next time I'm in Atlanta I will be going to Ginger Adams' Restaurant. Jennifer needs to be in the final, just so I can oogle her on every episode.. That crooked smile... I don't know what it is, but I LOVE HER!

[Suited_Up 2]

Jennifer needs to be in the final, just so I can oogle her on every episode.. That crooked smile... I don't know what it is, but I LOVE HER!

Heh, me too...

[jeff_536 3]

Watching the show I was wondering how long the competition takes in Real Time. How long can these people be away from their kitchens to compete on the show?

I read something recently where a contestant said they do an elimination challenge every two days. There's 13 elimination challenges before the finale, so it's about four weeks if you make it that far. The finale is done a month or two later.

[Ron_Mexico 4,219]

Yeah I saw that but I thought it was really petty. I know they showed some examples of Michael's behaviour, but some of it seemed reasonable to me - like exerting his leadership over Robin when she wouldn't let him help her with her dessert. Of course, using a mile of cling wrap when Brian is waiting to use it is childish, but so is being a little bitch and whining about that too. If they weren't brothers I doubt if they'd be so irritated by each other, they really are acting like kids.

ask your self this honestly though, if Cougartown started helping Michael plate his stuff, would he just let her help and keep quiet or would he lose his mind that the moron in the kitchen was going to ruin his dish?

Did you ever see the reality show The Restaurant? Not all chef's care about good business decisions. So I would just want someone willing to work with me, as an owner, in my corner. Someone who can also cook as good or better than anyone.

Rocco was more interested in being a celebrity than a chef. He had personality, but his bearded business partner hated him. I liked that show.

[speedz99 145]

Did you ever see the reality show The Restaurant? Not all chef's care about good business decisions. So I would just want someone willing to work with me, as an owner, in my corner. Someone who can also cook as good or better than anyone.

I understand this concept, but you still are making a leap in assuming that Michael is an ass to anyone but kitchen subordinates (yes, Robyn is a subordinate, and his brother doesn't count...it's his brother).

[rivergirl 2]

Watching the show I was wondering how long the competition takes in Real Time. How long can these people be away from their kitchens to compete on the show?

colicchio blogs about the behind the scenes stuff at one point this year...it's a 20 day competition if you make it all the way.

[speedz99 145]

Oh, and since people are weighing in on this...I'm not interested in "Top Chef: Desserts". My favorite part of the show is drooling over how delicious (some of) the dishes look and getting different ideas for what to do when cooking myself, and the fact that I'm not a dessert fan pretty much ruins both of these aspects of the show for me. And, unfortunately, the artistic part of it doesn't make up for that.I can see how many people might get excited about it, but it's not for this guy.

[brvheart 1,759]

ask your self this honestly though, if Cougartown started helping Michael plate his stuff, would he just let her help and keep quiet or would he lose his mind that the moron in the kitchen was going to ruin his dish?Rocco was more interested in being a celebrity than a chef. He had personality, but his bearded business partner hated him. I liked that show.

me too.

I understand this concept, but you still are making a leap in assuming that Michael is an ass to anyone but kitchen subordinates (yes, Robyn is a subordinate, and his brother doesn't count...it's his brother).

I agree with you... but the point is, is that if you had to start a restaurant with only the knowledge we are gathering from watching the show.... there is no way in hell I'm risking it, just because he 'might not be an ass to everyone'.

Oh, and since people are weighing in on this...I'm not interested in "Top Chef: Desserts". My favorite part of the show is drooling over how delicious (some of) the dishes look and getting different ideas for what to do when cooking myself, and the fact that I'm not a dessert fan pretty much ruins both of these aspects of the show for me. And, unfortunately, the artistic part of it doesn't make up for that.I can see how many people might get excited about it, but it's not for this guy.

concur.

[speedz99 145]

I agree with you... but the point is, is that if you had to start a restaurant with only the knowledge we are gathering from watching the show.... there is no way in hell I'm risking it, just because he 'might not be an ass to everyone'.

I guess this whole time I was assuming that if you were going to start a restaurant you would be able to do more research before choosing a chef.