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Top Chef - Now with even more.... bam!
Wassermelone
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Top Chef season 9!
So what is Top Chef? Its a reality TV show. WAIT. STOP. DON'T hit the back button. Its a good show. Its a really good show. The show isn't really about the drama between chefs (although to be fair, there IS some of that) - its about cooking. Really damn good cooking.
So how does it work? The structure of each episode is set up the same. Theres a quickfire, and a main challenge. The quickfire is just that: a quick "simpler" challenge to gain some sort of advantage or immunity in the main challenge. Usually anywhere from 15 to 45 minutes, they are usually provided with ingredients and a theme. The main challenge can be almost anything from cooking just for the judges to catering giant events for various foundations. There is often a theme or some sort of restriction and they are given anywhere from 1 to 5 hours to cook. After this, someone wins the challenge, and someone loses the challenge. The judging is frank, often brutal, and they clearly enumerate why something is good or bad. Its great.
The guest judges from wikipedia:
There have been 61 guest judges so far on all 5 seasons. Of these, 20 have won the Food and Wine Best New Chef award, including Head Judge Tom Colicchio. Of these 61 guests, 12 have appeared multiple times. Anthony Bourdain and Rocco DiSpirito* lead with 5 appearances, Hubert Keller* and Eric Ripert have 4 (Ripert appeared a fifth time on the Top Chef Holiday Special, see below), Michelle Bernstein and Wylie Dufresne* have 3, and the rest tie with two: Daniel Boulud*, Dan Barber*, Ming Tsai, Scott Conant*, Mike Yakura and Ted Allen (Allen later became a permanent judge in Seasons 3 and 4). Of these 12, 6 were winners of Food and Wine Best New Chef. Actresses Natasha Richardson and Natalie Portman also appeared as judges.
The judges bios (partially snipped from the Top Chef website):
Tom Colicchio
Emeril Lagasse (Season 9)
Hugh Acheson (Season 9)
Anthony Bourdain (Season 8)
Eric Ripert (Season 7)
Gail Simmons
Padma Lakshimi (Host)
Toby Young (Previous season judge)
Spoiler rules! Talk about the content of the episodes all you want, but at least put spoiler tags about the winner and loser of each episode for three days afterwards.
So what is Top Chef? Its a reality TV show. WAIT. STOP. DON'T hit the back button. Its a good show. Its a really good show. The show isn't really about the drama between chefs (although to be fair, there IS some of that) - its about cooking. Really damn good cooking.
So how does it work? The structure of each episode is set up the same. Theres a quickfire, and a main challenge. The quickfire is just that: a quick "simpler" challenge to gain some sort of advantage or immunity in the main challenge. Usually anywhere from 15 to 45 minutes, they are usually provided with ingredients and a theme. The main challenge can be almost anything from cooking just for the judges to catering giant events for various foundations. There is often a theme or some sort of restriction and they are given anywhere from 1 to 5 hours to cook. After this, someone wins the challenge, and someone loses the challenge. The judging is frank, often brutal, and they clearly enumerate why something is good or bad. Its great.
The guest judges from wikipedia:
There have been 61 guest judges so far on all 5 seasons. Of these, 20 have won the Food and Wine Best New Chef award, including Head Judge Tom Colicchio. Of these 61 guests, 12 have appeared multiple times. Anthony Bourdain and Rocco DiSpirito* lead with 5 appearances, Hubert Keller* and Eric Ripert have 4 (Ripert appeared a fifth time on the Top Chef Holiday Special, see below), Michelle Bernstein and Wylie Dufresne* have 3, and the rest tie with two: Daniel Boulud*, Dan Barber*, Ming Tsai, Scott Conant*, Mike Yakura and Ted Allen (Allen later became a permanent judge in Seasons 3 and 4). Of these 12, 6 were winners of Food and Wine Best New Chef. Actresses Natasha Richardson and Natalie Portman also appeared as judges.
The judges bios (partially snipped from the Top Chef website):
Tom Colicchio
Colicchio then cooked at prominent New York restaurants such as The Quilted Giraffe, Gotham Bar & Grill, Rakel, and Mondrian. During his tenure as executive chef of Mondrian, Food & Wine magazine selected him as one of the top ten "Best New Chefs" in the United States and The New York Times awarded the restaurant three stars.
In July of 1994, Colicchio, along with partner Danny Meyer, opened Gramercy Tavern in Manhattan's Gramercy Park neighborhood. In 1996, Ruth Reichl of The New York Times awarded Gramercy Tavern three stars noting that Colicchio was "cooking with extraordinary confidence, creating dishes characterized by bold flavors and unusual harmonies." His cooking at Gramercy Tavern won consistent recognition and earned Colicchio The James Beard Foundation Award for Best Chef-New York in 2000.
One year later, and one block south of Gramercy Tavern, Colicchio opened Craft. Soon thereafter, William Grimes of The New York Times awarded Craft with three stars naming Craft "a vision of food heaven." In 2002, Craft was awarded The James Beard Award for Best New Restaurant and Colicchio received Bon Appétit's American Food and Entertaining Award for Chef of the Year.
In July of 1994, Colicchio, along with partner Danny Meyer, opened Gramercy Tavern in Manhattan's Gramercy Park neighborhood. In 1996, Ruth Reichl of The New York Times awarded Gramercy Tavern three stars noting that Colicchio was "cooking with extraordinary confidence, creating dishes characterized by bold flavors and unusual harmonies." His cooking at Gramercy Tavern won consistent recognition and earned Colicchio The James Beard Foundation Award for Best Chef-New York in 2000.
One year later, and one block south of Gramercy Tavern, Colicchio opened Craft. Soon thereafter, William Grimes of The New York Times awarded Craft with three stars naming Craft "a vision of food heaven." In 2002, Craft was awarded The James Beard Award for Best New Restaurant and Colicchio received Bon Appétit's American Food and Entertaining Award for Chef of the Year.
Emeril Lagasse (Season 9)
Chef Emeril Lagasse joins season nine of Top Chef as a series judge. Lagasse is the chef/proprietor of 13 restaurants including three in New Orleans (Emeril’s, NOLA and Emeril’s Delmonico); four in Las Vegas (Emeril’s New Orleans Fish House, Delmonico Steakhouse, Table 10 and Lagasse’s Stadium); two in Orlando (Emeril’s Orlando and Tchoup Chop); one in Miami (Emeril’s Miami Beach), and three at the Sands Casino Resort Bethlehem in Pennsylvania (Emeril’s Italian Table, Emeril’s Chop House and Burgers And More by Emeril).
As a national TV personality, he has hosted over 2000 shows on the Food Network, and is the food correspondent for ABC’s Good Morning America. His latest series, Emeril’s Table, premieres in late September on Hallmark Channel, in which he invites viewers to join a group of five special diners at his chef’s table for an intimate shared experience that includes a cooking lesson and recipes geared toward their interests. He is also the host of Fresh Food Fast and The Originals with Emeril, both appearing on Cooking Channel. His widely popular series Emeril Live also airs on Cooking Channel.
As a national TV personality, he has hosted over 2000 shows on the Food Network, and is the food correspondent for ABC’s Good Morning America. His latest series, Emeril’s Table, premieres in late September on Hallmark Channel, in which he invites viewers to join a group of five special diners at his chef’s table for an intimate shared experience that includes a cooking lesson and recipes geared toward their interests. He is also the host of Fresh Food Fast and The Originals with Emeril, both appearing on Cooking Channel. His widely popular series Emeril Live also airs on Cooking Channel.
Hugh Acheson (Season 9)
Hugh Acheson joins season nine of Top Chef as a series judge. A recent competitor on Top Chef Masters Season 3, Acheson is the chef/partner of Five & Ten, The National, Gosford Wine, and Empire State South. Born and raised in Ottawa, Canada Acheson started cooking at a young age and decided to make it his career. At age 15, he began working in restaurants after school and learning as much as possible. Today, Acheson's experience includes working under Chef Rob MacDonald where he learned stylized French cuisine, wine and etiquette at the renowned Henri Burger restaurant in Ottawa, as well as in San Francisco as the chef de cuisine with Chef Mike Fennelly at Mecca, and later as opening sous-chef with famed Chef Gary Danko at his namesake restaurant.
Taking these experiences, Acheson developed a style of his own forging together the beauty of the South with the flavors of Europe and opening the critically acclaimed Athens, GA restaurant Five & Ten in March of 2000. Acheson has gone on to open The National in 2007 with fellow chef Peter Dale and his Atlanta based restaurant Empire State South in 2010.
Acheson's fresh approach to Southern food has earned him a great deal of recognition including Food & Wine’s Best New Chef (2002), the AJC Restaurant of the Year (2007), a four-time James Beard nominee for Best Chef Southeast (2007, 2008, 2009, 2010) and a 2007 Rising Star from StarChefs.com. Chef Mario Batali chose Acheson as one of the 100 contemporary chefs in Phaidon Press' Coco: 10 World Leading Master Choose 100 Contemporary Chefs.
Taking these experiences, Acheson developed a style of his own forging together the beauty of the South with the flavors of Europe and opening the critically acclaimed Athens, GA restaurant Five & Ten in March of 2000. Acheson has gone on to open The National in 2007 with fellow chef Peter Dale and his Atlanta based restaurant Empire State South in 2010.
Acheson's fresh approach to Southern food has earned him a great deal of recognition including Food & Wine’s Best New Chef (2002), the AJC Restaurant of the Year (2007), a four-time James Beard nominee for Best Chef Southeast (2007, 2008, 2009, 2010) and a 2007 Rising Star from StarChefs.com. Chef Mario Batali chose Acheson as one of the 100 contemporary chefs in Phaidon Press' Coco: 10 World Leading Master Choose 100 Contemporary Chefs.
Anthony Bourdain (Season 8)
Anthony Bourdain joins the eighth season and All-Star edition of the 2010 Primetime Emmy Award-winning Top Chef to lend his culinary expertise to the Judges' Table. Bourdain was born in New York City in 1956. He studied at Vassar College and graduated from the Culinary Institute of America before running kitchens at New York City's Supper Club, One Fifth Avenue, and Sullivan’s. His work has appeared in The New York Times, The Times of London, Gourmet, Black Book, and The Independent, and he is a contributing authority for Food Arts magazine.
Bourdain had written two crime novels: Bone in the Throat (1995) and Gone Bamboo (1997), when his exposé of New York restaurants Don’t Eat Before Reading This was published in The New Yorker in 1999. The article attracted huge attention in America and the UK and formed the basis of his memoir Kitchen Confidential: Adventures in the Culinary Underbelly. In 2002, the Food Network broadcast a 22-part series in which Bourdain traveled the world in search of "extreme cuisine." The highly popular series is currently being re-broadcast on the Food Network. The resulting book A Cook’s Tour: In Search of the Perfect Meal became a bestseller in the US and the UK, and won the 2002 Guild of Food Writers Award for Food Book of the Year.
In May 2006 he published The Nasty Bits: Collected Varietal Cuts, Useable Trim, Scraps, and Bones. In it, he serves up stories from his worldwide misadventures, including the best of his previously uncollected nonfiction and new, never-before-published material.
Bourdain’s No Reservations: Around the World on an Empty Stomach (2007) is an illustrated chronicle of his travels through 28 countries that highlights his encounters with their cuisines and curiosities. His latest book, Medium Raw: A Bloody Valentine, an insider's perspective on the changes in the restaurant business -- from the bad old days to the present -- is a New York Times bestseller.
As host of the popular travel and food series Anthony Bourdain: No Reservations, which just wrapped its sixth season, Bourdain travels the world seeking the authentic experiences and food that flavor the world's cultures. He is also the executive chef at Brasserie Les Halles. In 2004, he published Les Halles Cookbook, a guide to the strategies and techniques of classic bistro cooking, all delivered in the ribald style of Kitchen Confidential and A Cook’s Tour. Bourdain continues to entertain and educate with the lessons learned from the kithcen trenches through various articles on team-building and crisis management. In his Harvard Business Review piece “Management by Fire: A Conversation with Chef Anthony Bourdain” he imparts his drill sergeant approach to running a kitched stating that “The fantastic mix of order and chaos demands a rigid hierarchy and a sacrosanct code of conduct, where punctuality, loyalty, team work and discipline are key to producing consistently good food.”
Bourdain had written two crime novels: Bone in the Throat (1995) and Gone Bamboo (1997), when his exposé of New York restaurants Don’t Eat Before Reading This was published in The New Yorker in 1999. The article attracted huge attention in America and the UK and formed the basis of his memoir Kitchen Confidential: Adventures in the Culinary Underbelly. In 2002, the Food Network broadcast a 22-part series in which Bourdain traveled the world in search of "extreme cuisine." The highly popular series is currently being re-broadcast on the Food Network. The resulting book A Cook’s Tour: In Search of the Perfect Meal became a bestseller in the US and the UK, and won the 2002 Guild of Food Writers Award for Food Book of the Year.
In May 2006 he published The Nasty Bits: Collected Varietal Cuts, Useable Trim, Scraps, and Bones. In it, he serves up stories from his worldwide misadventures, including the best of his previously uncollected nonfiction and new, never-before-published material.
Bourdain’s No Reservations: Around the World on an Empty Stomach (2007) is an illustrated chronicle of his travels through 28 countries that highlights his encounters with their cuisines and curiosities. His latest book, Medium Raw: A Bloody Valentine, an insider's perspective on the changes in the restaurant business -- from the bad old days to the present -- is a New York Times bestseller.
As host of the popular travel and food series Anthony Bourdain: No Reservations, which just wrapped its sixth season, Bourdain travels the world seeking the authentic experiences and food that flavor the world's cultures. He is also the executive chef at Brasserie Les Halles. In 2004, he published Les Halles Cookbook, a guide to the strategies and techniques of classic bistro cooking, all delivered in the ribald style of Kitchen Confidential and A Cook’s Tour. Bourdain continues to entertain and educate with the lessons learned from the kithcen trenches through various articles on team-building and crisis management. In his Harvard Business Review piece “Management by Fire: A Conversation with Chef Anthony Bourdain” he imparts his drill sergeant approach to running a kitched stating that “The fantastic mix of order and chaos demands a rigid hierarchy and a sacrosanct code of conduct, where punctuality, loyalty, team work and discipline are key to producing consistently good food.”
Eric Ripert (Season 7)
In 1995, at just 29 years old, Ripert earned a four-star rating from The New York Times. Ten years later and for the fourth consecutive time, Le Bernardin again earned the New York Times’ highest rating of four stars, becoming the only restaurant to maintain this superior status for this length of time, without ever dropping a star.
In 1997, GQ named Le Bernardin the best restaurant in America, and in 2007, the magazine named Le Bernardin one of “Seven Food Temples of the World.” In 2005, New York magazine declared Le Bernardin the No. 1 restaurant in the city, awarding it five stars in its inaugural restaurant rating issue – a position it holds today. Also in 2005, Bon Appetit declared Ripert’s Butter-Poached Lobster with Tarragon and Champagne its “Dish of the Year.”
Le Bernardin continues to receive universal critical acclaim for its food and service. The Michelin Guide, which made its New York debut in 2005, honored Chef Ripert and Le Bernardin with its highest rating of three stars in 2005, 2006, and 2007. The Zagat Guide has recognized the restaurant as the “Best Food” in New York City for the last seven consecutive years. In 1998, the James Beard Foundation named Le Bernardin “Outstanding Restaurant of the Year” and Eric Ripert “Top Chef in New York City.” In 1999, the restaurant received the “Outstanding Service” award from the Beard Foundation, and in 2003, the Foundation named Ripert “Outstanding Chef in the United States.”
In 1997, GQ named Le Bernardin the best restaurant in America, and in 2007, the magazine named Le Bernardin one of “Seven Food Temples of the World.” In 2005, New York magazine declared Le Bernardin the No. 1 restaurant in the city, awarding it five stars in its inaugural restaurant rating issue – a position it holds today. Also in 2005, Bon Appetit declared Ripert’s Butter-Poached Lobster with Tarragon and Champagne its “Dish of the Year.”
Le Bernardin continues to receive universal critical acclaim for its food and service. The Michelin Guide, which made its New York debut in 2005, honored Chef Ripert and Le Bernardin with its highest rating of three stars in 2005, 2006, and 2007. The Zagat Guide has recognized the restaurant as the “Best Food” in New York City for the last seven consecutive years. In 1998, the James Beard Foundation named Le Bernardin “Outstanding Restaurant of the Year” and Eric Ripert “Top Chef in New York City.” In 1999, the restaurant received the “Outstanding Service” award from the Beard Foundation, and in 2003, the Foundation named Ripert “Outstanding Chef in the United States.”
Gail Simmons
Gail joined FOOD & WINE in 2004 and handles special projects for the epicurean magazine, acting as liaison between the marketing and editorial teams on magazine events and chef-related initiatives, working closely with the country’s top culinary talent. During her tenure, she has been responsible for overseeing the annual FOOD & WINE Classic in Aspen, America’s premier culinary event. Prior to joining FOOD & WINE, Gail was the special events manager for Chef Daniel Boulud’s restaurant empire.
Gail was born in Toronto, Canada and moved to New York City in 1999 to attend culinary school at what is now the Institute of Culinary Education. She then trained in the kitchens of legendary Le Cirque 2000 and groundbreaking Vong restaurants, and worked for esteemed food critic Jeffrey Steingarten at Vogue. Throughout her career, Gail has contributed to several cookbooks, including It Must’ve Been Something I Ate by Jeffrey Steingarten, Chef Daniel Boulud: Cooking in New York City and The New American Chef, by Andrew Dornenburg and Karen Page.
Gail was born in Toronto, Canada and moved to New York City in 1999 to attend culinary school at what is now the Institute of Culinary Education. She then trained in the kitchens of legendary Le Cirque 2000 and groundbreaking Vong restaurants, and worked for esteemed food critic Jeffrey Steingarten at Vogue. Throughout her career, Gail has contributed to several cookbooks, including It Must’ve Been Something I Ate by Jeffrey Steingarten, Chef Daniel Boulud: Cooking in New York City and The New American Chef, by Andrew Dornenburg and Karen Page.
Padma Lakshimi (Host)
Lakshmi established herself as a food expert early on in her career, having hosted two successful cooking shows and writing a best-selling cookbook Easy Exotic, for which she won the International Versailles Event for best cookbook by a first time writer. Lakshmi followed this success with the publication of her second cookbook, Tangy, Tart, Hot & Sweet, released by Weinstein Books which is a larger endeavor filled with over 150 recipes from around the world and intriguing personal memoirs. Previously, Lakshmi hosted Padma's Passport where she cooked diverse cuisine from around the world. Lakshmi also hosted Planet Food, a documentary series broadcast on The Food Network and worldwide on the Discovery Channel, in which she journeyed to countries including Spain and India.
Toby Young (Previous season judge)
Young is a British journalist and the author of How to Lose Friends and Alienate People and The Sound of No Hands Clapping. In 1991, Young founded and edited the Modern Review with Julie Burchill and her then-husband Cosmo Landesman. Young moved to New York in 1995 to work for Vanity Fair, where he was a contributing editor until 1998. Now back in London, Young is an associate editor of The Spectator and a special correspondent for GQ. For five years, he served as the restaurant critic of the Evening Standard magazine.
Spoiler rules! Talk about the content of the episodes all you want, but at least put spoiler tags about the winner and loser of each episode for three days afterwards.
Wassermelone on
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Though, the most ridiculous one I remember was when they made them make a dish from food they found.. in a gas station. Yea.
But I'm hoping for restaurant wars again this season.
Last night was pretty good, I liked the format of the first quickfire; I think the guy that won is going to end up being insufferable because he's a jerk and he's good but every season needs someone like that.
Padma can keep the baby weight on, as far as I'm concerned. She looks scrumptious.
EDIT
It is! Huzzuh!
Also - the contestants this season all seem to be douchebags. Everyone seems to be "one of the top ## chefs in <insert random region of the country here> as awarded by <insert some organization you may or may not have heard of>". Also, everyone seems to be swinging James Beard awards and Michilin Stars around like they're candy. I'm sure I'll change my mind once we get a few more episodes into the season, but I can't remember a prior season where I thought "every person competing is a complete asshole".
It's possible that I'm letting the quality of season 6 color my expectations of the show going forward. I hope we see some Voltaggio Brothers and Kevin and Jen this season, they were all awesome and deserving of guest judging / future show participation.
Are they putting every episode on hulu this season? I know in previous seasons they've only been allowed to post two episodes per season - don't want you to get your hopes up.
I think the reason there are more contestants with a lot of awards has less to do with organizations handing them out like candy and more to do with the overall strength of the contestants. Its getting more prestigious to be on the show. The content of the Judges' critique is changing because the worst of the contestants would probably be able to place rather highly in seasons 1-3.
But also, yeah, I just don't know if its even possible for the people this season to be as good as the four we ended up with in Season 6.
It'll be hard to top the brothers.
Magic Online - Bertro
Are they still going to play the previous weeks episode before the new one this next Wed?
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Last season we just drooled every time Kevin opened his oven and pulled some a huge chunk of meat.
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Also, maybe his cooking.
Regardless, he showed himself ridiculously well so I can't imagine hes going to do badly in the future in his career.
On Hulu's page it says just select episodes. So I would most likely bet on them just putting random episodes up like they have done in the past.
"During the month of June, Hulu expects to be able to offer the premiere episode of Season 7.
Following its premiere, this episode will be available until June 30, 2010.
Hulu can offer a select number of full-length episodes from Bravo’s lineup each calendar month. The episodes featured and when they are posted are at Bravo’s discretion. "
Jen, Kevin, Bryan were all great chefs but they were also pretty humble. Michael was less humble, but he didn't let his cockiness come out all that often.
Everybody from last night's episode that seemed good seemed so... full of themselves.
And I'm terrible at picking favorites on these things. They always get booted. Like hippie guy. The moment he said he didn't bake his own pastry I knew that was his ass.
EDIT
When is the next new episode?
Magic Online - Bertro
On the first challenge he made a dessert.
And he didn't make the dough.
Can you ask any harder to get sent home?
And the part that he did made didn't have any flavor.
Though Fat Free Liver lady made just as big as a faux pas, was was proud of it.
She's probably next to go though, since I'm rootin for her now.
If that black guy from DC uses rockfish again, he's probably on the short list as well.
I genuinely don't understand what either sherry chicken lady or over sugared pudding chick were thinking. You're cooking healthy food for kids stupid!
Thats what saved the other three. Sure, they missed the point of the challenge, but at least theirs tasted good.
yeah seriously. and the masters do it without being complete dicks. masters really was all about the food and not about the competition. angelo is a huge dick and i was really hoping they would have gone 'ok your immunity is revoked youre gone' the way they do it on biggest loser.
If she had stood up to her and said "No, our budget is limited as is, we can't fucking buy sherry." then maybe the pudding she had envisioned might have been better. And she wasn't the only one who had to cut down their part due to their lack of funds.
Season 6's only failing was that they didn't have anyone you really loved to hate. Seems like in 7 they might be pulling a bit too much in the opposite direction.
Anyway, I like Tamesha, because she seems super no-nonsense in an endearing way, but unfortunately it doesn't look like she has the chops to make it out of the middle of the pack. I enjoy her commentary a lot though.
That said, I'm probably rooting for Kenny because dude seems hardcore, and more confident than cocky. He seems like someone who probably was a lot like Angelo about 5-10 years ago, and grew up a little.
However, I do wish there were a broader field -- it seems like last season we had about 4-5 people of the caliber of Kenny/Angelo, and this season it's really only the two of them.
We'll see how it pans out and if anyone else emerges as a badass in coming episodes, but I'm totally content to watch Kenny and Angelo square off all season.
And yes, Kevin is so awesome. I should totally go visit his restaurant in Atlanta if I can afford it.
that's reality TV
friend of mine was an assistant editor for "The Hills" and it is completely scripted (big surprise). They do multiple takes, receive direction, the whole thing.
Most reality shows are about 30% reality or less. By comparison, Top Chef is one of the least altered shows.
Magic Online - Bertro
Wait, I thought Tom Colichio said the producers don't have say. Or am I misremembering?
To be fair, the contestants on Top Chef arent quite operating under the same set of rules as on Top Chef Masters. You probably wont see a challenge to feed 50 people on 2.60 per person on Masters. Alot of the challenges the "pros" had gave them alot more money to buy ingredients. Its no surprise that when you start off with better ingredients, your food will come out better in the end. That being said, I am sure most of the Top Chef Masters could run circles around the regular old Top Chef.
Also, the argument during judging seemed to come out of nowhere. This might be a season full of drama. Should be fun!
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i dunno. maybe the judging is pretty straightforward, but that atleast seemed like an adjustment to account for gameplay. i dont think they want it to become a competition like that and want to try and keep it about the food while letting the interpersonal drama be important, but play out in the dishes and not in gamesmanship.