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Offline marigold

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Top Chef Season 6
« on: April 01, 2009, 01:03:49 PM »
Top Chef Season 6:

Is the next season of 'Top Chef' taking place in Las Vegas or Seattle?

Last month's "Top Chef" rumor was that the sixth season would be shooting in Las Vegas.

But hold on. Now there's news that production is getting underway in Seattle, a city that sees an average of 58 non-rainy days a year. Which is it? Depends on whom you believe.

This morning, last season's British judge and barb-slinger Toby Young announced on his official Twitter that he had begun filming the next installment of the cooking competition show in Seattle.

Young also added this bonus detail: "Tom Colicchio has grown a huge beard! Looks like Joaquin Phoenix. Will tweet pic shortly."


Asked to confirm the new location, a rep for Bravo said, "Don't believe everything you hear." Asked if Young was lying on his Twitter, the rep replied, "Again, we haven't announced anything at this time.  Sorry."
Could it be a roving season? Shot in several locations? It would be an expensive move. "Top Chef" did host casting calls in both cities this year (see some of the potential Seattle contestants here). Guess we'll have some confirmation once Young gets around to tweeting that picture of Coliccio a la Phoenix. (And I really hope at least that part of the news isn't an April Fool's Joke!)

No word on an air date for the sixth season yet, but "Top Chef" viewers will be treated to "Top Chef Masters," the spinoff featuring "24 world-renowned" chef contestants, this summer. Kelly Choi will host. New York Magazine food critic Gael Greene, Saveur magazine Editor in Chief James Oseland and British food critic Jay Rayner will judge.

http://latimesblogs.latimes.com/showtracker/2009/04/draft-exclusive-sixth-season-of-top-chef-to-take-place-in-seattle.html


Offline marigold

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Re: Top Chef Season 6
« Reply #1 on: April 01, 2009, 01:08:12 PM »

Toby Young's Twitter: judging again this season?



In Seattle to start filming #topchef 6. Tom Colicchio has grown a huge beard! Looks like Joaquin Phoenix. Will tweet pic shortly

http://twitter.com/toadmeister


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Offline marigold

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Re: Top Chef Season 6
« Reply #2 on: April 11, 2009, 06:29:01 AM »

Any chance we could get another season this year considering Top Chef Masters has scheduled 10 episodes ending August 12, 2009 and TC season 6 not only finished casting but reported filming already thanks to Toby’s twitter come on Bravo don’t make us wait an entire year, August 19th looks good to me  :yess:  :lol:

Offline apskip

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Top Chef 6: Las Vegas
« Reply #3 on: July 08, 2009, 01:05:02 PM »
Bios for The 17 chefs competing in Top Chef Las Vegas, source - BravoTV.com/Top-Chef:

RON DUPRAT
AGE: 40
HOMETOWN: Mare Rouge, Haiti—currently resides in Hollywood, Fla. and Naples, Fla.
PROFESSION: Executive Chef
CULINARY EDUCATION: College Aimee Cesaire and La Varenne Ecole de Cuisine
FAVORITE SIMPLE SUMMER RECIPE: Jumbo Scallop, Sweet Chili Tahini Sauce, Watermelon and Avocado Slaw.

ROBIN LEVENTHAL
AGE: 43
HOMETOWN: Sun Valley, Idaho – currently resides in Seattle, Wash.
PROFESSION: Chef, Artist and Teacher
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Grilled Corn and Avocado Salad with a great piece of fish or meat

PREETI MISTRI
AGE: 33
HOMETOWN: San Francisco, Calif.
PROFESSION: Executive Chef, Google, Bon Appetit Management Company
CULINARY EDUCATION: Le Cordon Bleu, London
FAVORITE SIMPLE SUMMER RECIPE: Fennel Crust Marin Sun Farms’ Rack of Lamb, Saffron Parsnip Puree, Heirloom Carrot and English Pea Ragout with Pinot Noir Reduction

MICHAEL VOLTAGGIO
AGE: 30
HOMETOWN: Frederick, Md. – currently resides in Los Angeles, Calif.
PROFESSION: Chef de Cuisine at The Dining Room, Langham Huntington Hotel & Spa
CULINARY EDUCATION: The Greenbrier Hotel Culinary Apprenticeship Program
FAVORITE SIMPLE SUMMER RECIPE: Soft Poached Egg with Morel Mushrooms, Fava Beans, Jamon Iberico Consommé

MICHAEL ISABELLA
AGE: 34
HOMETOWN: North Jersey – currently resides in Washington, D.C.
PROFESSION: Executive Chef, Zaytinya
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Squash Blossoms

MATTIN NOBLIA
AGE: 29
HOMETOWN: Biarritz, France – currently resides in San Francisco, Calif.
PROFESSION: Owner, Iluna Basque
CULINARY EDUCATION: C.A.P. de cuisine in southern France, the Basque Region
FAVORITE SIMPLE SUMMER RECIPE: Grilled Sardines and Fresh Tomato Sauce, or Boudin Noire with Caramelized Apples, or Stuffed Calamari in Ink Sauce over Rice

LAURINE WICKETT
AGE: 38
HOMETOWN: Rochester, N.Y. – currently resides in San Francisco, Calif.
PROFESSION: Chef / Owner Left Coast Catering
CULINARY EDUCATION: A.O.S Culinary Arts, C.I.A
FAVORITE SIMPLE SUMMER RECIPE:  Grilled corn salad with summer beans and chanterelles

KEVIN GILLESPIE
AGE: 26
HOMETOWN: Atlanta, Ga.
PROFESSION: Executive Chef & Partner, Woodfire Grill
CULINARY EDUCATION: Art Institute of Atlanta
FAVORITE SIMPLE SUMMER RECIPE: Creamed silver queen corn with a warm salad of small tomatoes and pole beans.

JESSE SANDLIN
AGE: 30
HOMETOWN: Baltimore, Md.
PROFESSION: Executive Chef, Abacrombie Fine Foods
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Julienned Summer Squash Tossed with Lemon, Heirloom Cherry Tomatoes, Basil, Salt, Cracked Black Pepper, and a Little Bit of Butter

JENNIFER ZAVALA
AGE: 31
HOMETOWN: Cromwell, Conn. – currently resides in Philadelphia, Pa.
PROFESSION: Executive Chef, El Camino Real
CULINARY EDUCATION: Self Taught
FAVORITE SIMPLE SUMMER RECIPE: Fiddle Head Ferns Sauteed in Butter Garlic Wine and Crushed Red Pepper.

JENNIFER CARROLL
AGE: 33
HOMETOWN: Philadelphia, Pa.
PROFESSION: Chef de Cuisine 10 Arts by Eric Ripert
CULINARY EDUCATION: The Restaurant School at Walnut Hill College, Philadelphia
FAVORITE SIMPLE SUMMER RECIPE: Compressed Watermelon, Chesapeake Bay Jumbo Lump Crab, Fennel Pollen and Wild Boar Prosciutto Chips

HECTOR SANTIAGO
AGE: 41
HOMETOWN: San Juan, Puerto Rico – currently resides in Atlanta, Ga.
PROFESSION: Chef-Owner, Pura Vida ~ Latino Tapas Restaurant & Bar
CULINARY EDUCATION: AOS Culinary Arts, Culinary Institute of America
FAVORITE SIMPLE SUMMER RECIPE: Charcoal Grilled Skirt steak with a Vegetable Ceviche (celery, radishes, tomatoes and whatever else is available from local farmers)

EVE ARONOFF
AGE: 40
HOMETOWN: Ann Arbor, Mich.
PROFESSION: Chef-Owner, Eve
CULINARY EDUCATION: Le Cordon Bleu in Paris, France
FAVORITE SIMPLE SUMMER RECIPE: Salad of Ripe Tomatoes, Avocado, Red Onion and Fresh Lime – with Mozzarella di Bufala and some good bread

ELI KIRSHTEIN
AGE: 25
HOMETOWN: Atlanta, Ga.
PROFESSION: Executive Chef, Eno Restaurant and Wine Bar
CULINARY EDUCATION: A.O.S. Culinary Arts, C.I.A
FAVORITE SIMPLE SUMMER RECIPE: Salad of Summer Fruits and Vegetables with various textures of raw and cooked, with some purees and sauces

BRYAN VOLTAGGIO
AGE: 33
HOMETOWN: Frederick, Md.—currently resides in Urbana, Md.
PROFESSION: Chef/Partner, VOLT Restaurant
CULINARY EDUCATION: A.O.S Culinary Arts, C.I.A.
FAVORITE SIMPLE SUMMER RECIPE: Marinated Grilled Hanger Steak, Silver Queen Corn and Fava Bean Succotash, Cherokee Purple Heriloom Tomatoes, Rick’s Arugula

AHLEY MERRIMAN
AGE: 32
HOMETOWN: Center Sandwich, N.H. – currently resides in Seattle, Wash.
PROFESSION: Chef at Branzino in Seattle, Wash.
CULINARY EDUCATION: Institute of Culinary Education, New York, N.Y.
FAVORITE SIMPLE SUMMER RECIPE: Pan-Fried Soft Shell Crabs with Ramps and Morels

ASH FULK
AGE: 29
HOMETOWN: Pleasant Hill, Calif. – currently resides in New York City
PROFESSION: Sous Chef at Trestle on Tenth
CULINARY EDUCATION: Self Taught
FAVORITE SIMPLE SUMMER RECIPE: Grilled Corn on the Cob with Mayonnaise – with a sweet tea to wash it down.

A comment from me: the Voltaggios are obviously brothers who have taken different culinary paths
 

 



 

 

 

 



 


 

« Last Edit: July 27, 2009, 09:13:03 AM by apskip »

Offline apskip

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Re: Top Chef Season 6
« Reply #4 on: July 08, 2009, 01:06:46 PM »
Marigold, your sense of timing is superb. Top Chef 6 - Las Vegasis premiering on BRAVO Wed. Aug. 26 at 9pm.


Offline apskip

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Re: Top Chef Season 6
« Reply #5 on: July 08, 2009, 01:12:22 PM »
Here are the 17 competing chefs for Top Chef 6:

- Ash Fulk, 29 Hometown: Pleasant Hill, Calif.; Resides in New York City

- Ashley Merriman, 32 Center Sandwich, N.H.; Resides in Seattle, Wash.

- Bryan Voltaggio, 33 Hometown: Frederick, Md.; Resides in Urbana, Md.

- Eli Kirshtein, 25 Hometown/Resides in: Atlanta, Ga.

- Eve Aronoff, 40 Hometown/Resides in: Ann Arbor, Mich.

- Hector Santiago, 41 Hometown: San Juan, Puerto Rico; Resides in Atlanta, Ga.

- Jennifer Carroll, 33 Hometown/Resides in: Philadelphia, Pa.

- Jennifer Zavala, 31 Hometown: Cromwell, Conn.; Resides in Philadelphia, Pa.

- Jesse Sandlin, 30 Hometown/Resides in: Baltimore, Md.

- Kevin Gillespie, 26 Hometown/Resides in: Atlanta, Ga.

- Laurine Wickett, 38 Hometown: Rochester, N.Y.; Resides in San Francisco, Calif.

- Mattin Noblia, 29 Hometown: Biarritz, France; Resides in San Francisco, Calif.

- Michael Isabella, 34 Hometown: Little Ferry, N.J.; Resides in Washington, D.C.

- Michael Voltaggio, 30 Hometown: Frederick, Md.; Resides in Los Angeles, Calif.

- Preeti Mistry, 33 Hometown/Resides in: San Francisco, Calif.

- Robin Leventhal, 43 Hometown: Sun Valley, Idaho; Resides in Seattle, Wash.

- Ron Duprat, 40 Hometown: Mare Rouge, Haiti; Resides in Hollywood, Fla. and Naples, Fla.

« Last Edit: July 08, 2009, 01:15:34 PM by apskip »

Offline TexasLady

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Re: Top Chef Season 6
« Reply #6 on: July 08, 2009, 01:28:38 PM »
Wow! Already?? Thanks apskip!!!  :-*
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Offline apskip

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Re: Top Chef Season 6
« Reply #7 on: July 08, 2009, 03:24:31 PM »
Here are profiles of the 17 cheftestants from the BRAVO Top Chef website:

Laurine Wickett
Age: 38
Hometown: Rochester, N.Y. – currently resides in San Francisco, Calif.
Profession:: Chef / Owner Left Coast Catering
Culinary Education: A.O.S Culinary Arts, C.I.A
Favorite Simple Summer Recipe: Grilled corn salad with summer beans and chanterelles
Foodie Fact: Wickett began her catering career preparing dinners for the executives of Silicon Valley. She went on to become the chef and owner of Left Coast Catering - preparing cuisine based on the hodgepodge of cultures found in the San Francisco Bay Area.

Preeti Mistry
Age: 33
Hometown: San Francisco, Calif.
Profession:: Executive Chef, Google, Bon Appetit ManAgement Company
Culinary Education: Le Cordon Bleu, London
Favorite Simple Summer Recipe: Fennel Crust Marin Sun Farms’ Rack of Lamb, Saffron Parsnip Puree, Heirloom Carrot and English Pea Ragout with Pinot Noir Reduction
Foodie Fact: Preeti’s commitment to seasonality, and her relationship with small local farmers are at the core of her cuisine. If she were a food, what food would she be? “I would be a green zebra tomato – extremely distinctive from all the others, a little hard on the outside, but pure love at the center.”

Ron Duprat
Age: 40
Hometown: Mare Rouge, Haiti—currently resides in Hollywood, Fla. and Naples, Fla.
Profession:: Executive Chef
Culinary Education: College Aimee Cesaire and La Varenne Ecole de Cuisine
Favorite Simple Summer Recipe: Jumbo Scallop, Sweet Chili Tahini Sauce, Watermelon and Avocado Slaw.
Foodie Fact: Duprat is known for daring experimentation with exotic flavors, often incorporating his own Haitian Creole influences with French-Asian Fusion cuisine. His favorite dish to prepare? Flourless chocolate cake.

Hector Santiago
Age: 41
Hometown: San Juan, Puerto Rico – currently resides in Atlanta, Ga.
Profession:: Chef-Owner, Pura Vida ~ Latino Tapas Restaurant & Bar
Culinary Education: AOS Culinary Arts, Culinary Institute of America
Favorite Simple Summer Recipe: Charcoal Grilled Skirt steak with a Vegetable Ceviche (celery, radishes, tomatoes and whatever else is available from local farmers)
Foodie Fact: Santiago has a long list of culinary accolades - including two James Beard nominations for "Best Chef, Southeast." Santiago hopes to raise the cultural awareness of Latin American products and cuisine, and is currently working on a hot pepper-inspired culinary venture he refers to as "taming the heat."

Jesse Sandlin
Age: 30
Hometown: Baltimore, Md.
Profession:: Executive Chef, Abacrombie Fine Foods
Culinary Education: Self-Taught
Favorite Simple Summer Recipe: Julienned Summer Squash Tossed with Lemon, Heirloom Cherry Tomatoes, Basil, Salt, Cracked Black Pepper, and a Little Bit of Butter
Foodie Fact: She may be young, but Jesse has spent 14 years working in professional kitchens everywhere from Maryland to Australia. She's trained under chefs Andre Tescher and Kurt Spataro, and you can always find Bacon, butter, duck fat, cumin and trash bags in her kitchen!

Jennifer Carroll
Age: 33
Hometown: Philadelphia, Pa.
Profession:: Chef de Cuisine 10 Arts by Eric Ripert
Culinary Education: The Restaurant School at Walnut Hill College, Philadelphia
Favorite Simple Summer Recipe: Compressed Watermelon, Chesapeake Bay Jumbo Lump Crab, Fennel Pollen and Wild Boar Prosciutto Chips
Foodie Fact: Carroll's culinary star is on the rise - she was personally selected by Chef Ripert as the Chef de Cuisine of 10 Arts at the Ritz-Carlton in Philadelphia. After a long day in the kitchen, Carroll likes to kick back late night with a great sandwich.

 
Robin Leventhal
Age: 43
Hometown: Sun Valley, Idaho – currently resides in Seattle, Wash.
Profession:: Chef, Artist and Teacher
Culinary Education: Self-Taught
Favorite Simple Summer Recipe: Grilled Corn and Avocado Salad with a great piece of fish or meat.
Foodie Fact: Robin discovered her passion for food while pursuing a Masters in Fine Arts. The chef/artist currently uses her cooking and culinary connections to help raise money for Lymphoma research.

Ash Fulk
Age: 29
Hometown: Pleasant Hill, Calif. – currently resides in New York City
Profession:: Sous Chef at Trestle on Tenth
Culinary Education: Self-Taught
Favorite Simple Summer Recipe: Grilled Corn on the Cob with Mayonnaise – with a sweet tea to wash it down.
Foodie Fact: Fulk enjoys working with foods that are regional and seasonal and follows the motto "if it grows together, it goes together." Ash enjoys whipping up custards and cooking with leeks, and some of his favorite chefs include Dan Barber and Claudia Fleming.

 
Eli Kirshtein
Age: 25
Hometown: Atlanta, Ga.
Profession:: Executive Chef, Eno Restaurant and Wine Bar
Culinary Education: A.O.S. Culinary Arts, C.I.A
Favorite Simple Summer Recipe: Salad of Summer Fruits and Vegetables with various textures of raw and cooked, with some purees and sauces
Foodie Fact: Kirshtein has a simple culinary philosophy - use the best ingredients in the most fitting techniques. He can't choose just one of his favorite dishes to prepare, but he enjoys cooking with good friends, and with a lot of heart.

Michael Isabella
Age: 34
Hometown: North Jersey – currently resides in Washington, D.C.
Profession:: Executive Chef, Zaytinya
Culinary Education: Self-Taught
Favorite Simple Summer Recipe: Squash Blossoms
Foodie Fact: Isabella has traveled far and wide to perfect his culinary technique. While traveling through Greece and parts of the Middle East, he picked up the slight flavors and nuances of Greek cuisine. His favorite dish to prepare is octopus!

Jennifer Zavala
Age: 31
Hometown: Cromwell, Conn. – currently resides in Philadelphia, Pa.
Profession:: Executive Chef, El Camino Real
Culinary Education: Self-Taught
Favorite Simple Summer Recipe: Fiddle Head Ferns Sauteed in Butter Garlic Wine and Crushed Red Pepper.
Foodie Fact: Zavala is all about bringing "border food" to the city of Brotherly love, and takes great pride in her ability to cook Latino food - particularly Norteña and Tejas cuisines. She would have her last meal with Julia Child, and she'd let Julia do the cooking!

Eve Aronoff
Age: 40
Hometown: Ann Arbor, Mich.
PROFESSION:: Chef-Owner, Eve
Culinary Education: Le Cordon Bleu in Paris, France
Favorite Simple Summer Recipe: Salad of Ripe Tomatoes, Avocado, Red Onion and Fresh Lime – with Mozzarella di Bufala and some good bread
Foodie Fact: Aronoff has showcased a multi-course dinner before The James Beard Foundation, she's the author of her own cookbook - Eve: Contemporary Cuisine Methode Traditionelle - and she served as a delegate to Terra Madre, the bi-annual international slow food meeting in Italy.

Mattin Noblia
Age: 29
Hometown: Biarritz, France – currently resides in San Francisco, Calif.
Profession:: Owner, Iluna Basque
Culinary Education: C.A.P. de cuisine in southern France, the Basque Region
Favorite Simple Summer Recipe: Grilled Sardines and Fresh Tomato Sauce, or Boudin Noire with Caramelized Apples, or Stuffed Calamari in Ink Sauce over Rice
Foodie Fact: Noblia became enamored with cooking as a small boy watching his mother prepare “piment d’ espelette” –Basque chili. Noblia admires French chefs Hubert Keller and Rolland Passot, but for his last meal, Mattin would cook a candle-lit dinner for two for himself and Jessica Alba.

Kevin Gillespie
Age: 26
Hometown: Atlanta, Ga.
Profession:: Executive Chef & Partner, Woodfire Grill
Culinary Education: Art Institute of Atlanta
Favorite Simple Summer Recipe: Creamed silver queen corn with a warm salad of small tomatoes and pole beans.
Foodie Fact: Name a prestigious restaurant in Atlanta, and Gillespie has probably worked there. He's held positions at Atlanta Grill at The Ritz-Carlton, Two Urban Licks, and Woodfire Grill. Gillespie's kitchen is never without banyuls vinegar, smoked pork, espelette pepper, lemon oil and lard, and if Gillespie had to pick a favorite junk food, it would be hot wings.

Michael Voltaggio
Age: 30
Hometown: Frederick, Md. – currently resides in Los Angeles, Calif.
Profession:: Chef de Cuisine at Bazaar by Jose Andres
Culinary Education: The Greenbrier Hotel Culinary Apprenticeship Program
Favorite Simple Summer Recipe: Soft Poached Egg with Morel Mushrooms, Fava Beans, Jamon Iberico Consommé
Foodie Fact: Voltaggio has quite the impressive resume, with a number of culinary awards, include the "AAA 55 Diamond" and "Mobil Award." In addition, he was finalist for the James Beard "Best New Restaurant" award.

Bryan Voltaggio
Age: 33
Hometown: Frederick, Md.—currently resides in Urbana, Md.
Profession:: Chef/Partner, VOLT Restaurant
Culinary Education: A.O.S Culinary Arts, C.I.A.
Favorite Simple Summer Recipe: Marinated Grilled Hanger Steak, Silver Queen Corn and Fava Bean Succotash, Cherokee Purple Heriloom Tomatoes, Rick’s Arugula
Foodie Fact: Voltaggio has become a strong advocate for meats, seafood, and produce that are local, sustainable and organic. He explains, “Through our choice of ingredients we become engaged in more than creating a great dining experience, but in supporting local agriculture.”

Ashley Merriman
Age: 32
Hometown: Center Sandwich, N.H. – currently resides in Seattle, Wash.
Profession:: Chef at Branzino in Seattle, Wash.
Culinary Education: Institute of Culinary Education, New York, N.Y.
Favorite Simple Summer Recipe: Pan-Fried Soft Shell Crabs with Ramps and Morels
Foodie Fact: You don't have to become a chef if you hail from a town named Center Sandwich, but don't tell that to Ashley Merriman. Merriman currently works for Chef Alexandra Guarneschelli in New York City, and her five kitchen must-haves are quality extra virgin olive oil, champagne vinegar, lemons and thyme.

 
 
 
 
 
 
 

Offline apskip

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Re: Top Chef Season 6
« Reply #8 on: July 16, 2009, 12:19:29 PM »
A misplacement of a Top Chef Masters item

Offline apskip

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Re: Top Chef Season 6
« Reply #9 on: August 01, 2009, 09:44:10 AM »
I have been giving thought to which competiting chefs I think are best-qualified on paper to win TC6. I have two that I like the best:

Jennifer Carroll - her Eric Ripert connection is strong and he is an outstanding teacher
Hector Santiago - he has won some distinguished awards


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Re: Top Chef Season 6
« Reply #10 on: August 03, 2009, 05:12:47 PM »
For undisclosed reasons, BRAVO has moved the start of Top Chef 6 up to Aug. 19, presumably a 9pm to 1015pm opener.

Offline TexasLady

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Re: Top Chef Season 6
« Reply #11 on: August 10, 2009, 01:29:03 PM »
Nine days to go!!  :wohoo:  I was thinking the two had to be brothers apskip, that is an unusual name.  It looks like a good cast this season!

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Re: Top Chef Season 6
« Reply #12 on: August 13, 2009, 09:55:24 AM »
Previews of the first episode of Top Chef 6 are now available. When you tune in next Wednesday Aug. 19 at 9pm (one hour before the top Chef Masters finale) this is the Quickfire you will find for teams of 4 cheftestants:

1. Open 15 quahog clams
2. Peel 35 prawns
3. Clean 5 lobsters
4. Butcher 2 chops from a prime rib

This looks more appropriate than peeling carrots and dicign onions (although those are very basic basic culinary skills).





« Last Edit: August 13, 2009, 01:42:47 PM by apskip »

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Re: Top Chef Season 6
« Reply #13 on: August 16, 2009, 12:41:39 PM »
The first episode of Top Chef 6 will be Wednesday Aug. 19 from 9pm to 1015pm EDT, a special 75 minute edition.

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Re: Top Chef Season 6
« Reply #14 on: August 16, 2009, 06:11:00 PM »
Thanks apskip. I heard a commercial for the show today, the two are indeed brothers. They should liven things up!
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Re: Top Chef Season 6
« Reply #15 on: August 19, 2009, 06:44:36 AM »
Alan Sepinwall, national television critic, dishes on Top Chef 6's opening episode. Featured are a photo showing Wolfgang Puck as the Guest Judge. There is an analysis of the "too bland" label that some who blog about Top Chef Masters have put on the master chefs; I do not agree with that criticism.

Sepinwall says that the Quickfire challenge will involve a line of showgirls and a poker chip.  The cheftestants include "a pair of competitive brothers, a James Beard Award winner who has an actual beard and a Haitian who builds a castle as his culinary creation." He goes on to talk about the future role of Toby Young, who is not among the judges on tonight's show. He apparently has watched tapes of his first season as a judge and is not pleased with his actions. I guess we can expect him to soften a bit in his future commentary.

So Top Chef 6 premieres tonight at 9pm. I am anticipating a really good season.

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Re: Top Chef Season 6
« Reply #16 on: August 19, 2009, 02:41:04 PM »
 :hearts: :hearts: :hearts: Tonight's the night!!
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Re: Top Chef Season 6
« Reply #17 on: August 20, 2009, 09:49:21 PM »
Better late than never. That's what I say about the tardiness of this recap. The first episode is the most difficult to recap because there are so many chefs who have yet to establish themselves in your brain. I stated weeks ago that my 2 favorites were Jennifer Carroll and Hector Santiago. Let's pay particular attention to how they do, as it is dramatically different.

The chefs arrive at the M Resort and Casino in Las Vegas and are welcomed by its Executive Vice President John Lepowitz . The Quickfire Challenge has each of the 17 draw poker chips to determine which of the Black, Blue, Green or Red teams they would be on. The luckiest person was Robin, who drew the Gold Chip and won $15,000 instantly from M Resort plus was immune for the Elimination Challenge. Later, Robin is asked if she is "feeling lucky" and wants to waive immunity so she can compete for another $15,000 prize, but she declines and kept her immunity.

The Quickfire starts with a relay race challenge. It requires completion of opening 15 quahog clams, peeling 30 shrimp, cleaning 5 lobsters and cutting chops from two prime ribs. Tom Colicchio is the judge and teams cannot pass the figurative baton from one station to another without his approval. The Red team is handicapped by the fact that Preeti was stuck with opening the clams but doesn't know how to do it. The team to finish first by a very small margin was the Blue team over the Black team. At this point it changes to an individual challenge individual contest and all members of the BLUE team compete against the other members of that team by cooking a dish using their specific ingredient from the relay race to demonstrate one or more of their vices for a $15,000 prize.

BLUE TEAM
Jennifer C. - clam ceviche w/lime juice and citron vinegar
Bryan - fennel crusted rib-eye w/ caramelized celery
Mattin - lobster w/bay leaves and star anise
Jesse - prawns and grits w/ polenta

Jen wins the $15,000 prize. She says she wants to win every Quickfire and Elimination Challenge no matter what.

Next is the Elimination Challenge, based on one or more vices that each chef must identify as their own (a couple of chefs cheat on this; no surprise that this happened). I consider the vices bit really hokey but most of the cheftestants played along with it.  The dishes produced are:

BLUE TEAM
Bryan Voltaggio - NY strip steak  with parsnip puree and bourbon reduction caramel
Mattin Noblia- buffalo rib-eye with Madeira sauce, zucchini mashed potatoes and garlic
Jennifer Carroll - poached halibut w/ whiskey, Bourbon, Scotch and black peppercorn sauce
Jesse - braised chicken w/ whiskey reduction, Yukon potatoes, fried egg
Robin (who could attach herself to any team and chose the Quickfire winner) - pork tenderloin stuffed with chorizo and bread pudding

BLACK TEAM
Mike Isabella - olive oil poached halibut w/ eggplant puree
Eli Kirschner - "buttered" scotch w/ scallops, cashews and beer powder
Ashley - chicken liver ravioli w/ red wine demi-glace
Hector Santiago- fried smoked rib-eye w/ carrot puree and ceviche of celery (note - Tom and Wolfgang Puck state that cooking this on the wood-fired grill would have been a winner but frying the rib-eye was a terrible decision)

GREEN TEAM
Ash - poached halibut w/ ratatouille and parsley coulis with the sauce on only half the plates due to the clock terminating more
Jen Z. - chile relleno stuffed with seitan and tomatillo salsa
Ron Dupree - jerk bass with collard greens and Haitian hash
Laurine - bacon donuts w/ chocolate and beer sauces

RED TEAM
Mike Voltaggio - rack of lamb w/ cocnut sauce and gnocchi
Preeti Mistriy - pork tenderloin w/ Bourbon sweet potato puree
Eve - shrimp and scallops in a curry cream sauce
Kevin - arctic char w/ turnip salsa verde, celery salad
 
As Guest Judge, Wolfgang Puck was in rare form. He had a devastating critique of purees by stating that "everybody has to put purees underneath everything. People think you need the steak and then put baby food under it." He also lauded many dishes but said that "we have a few turkeys." One of those was not the dish Jen C. prepared, as Wolfgang stated that her fish was cooked to perfection. He followed up with a joke that he did not know why she had to drench Scotch, Bourbon and cognac on it. Kevin's arctic char got praise from Wolgang. Tom says "I love a good chile relleno, but this is not a good chile relleno." in reference to Jen Z.'s dish. Talking about Eve's dish Gail says it is totally out of balance and Tom adds that scallops were not seared properly.

The 4 winners, Jennifer C., Ron, Kevin and Mike I., compete for the honor of being the first Elimination Challenge winner, who have won 3 of 5 Top Chefs. Kevin wins it. The 4 worst from each team are evaluated against each other to deteremine who must "packs your knives and go". That was Hector, Jen Z., Jesse and Eve. Hector was evaluated as worst on a strong team but not worthy of that fate. The individual who earned it with a really bad dish was Eve. She was sent home.

These are lively cheftestants. It looks like it will be a good season. To report on my 2 favorites, Jennifer won $15,000 and finished 2nd in the Elmination Challenge. Hector was worst of his team but judged to be too good to get rid of. I will continue to follow their progress a little more than I do for the average cheftestant.

Offline TexasLady

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Re: Top Chef Season 6
« Reply #18 on: August 21, 2009, 03:45:08 PM »
It's obvious already that we have a much more talented group of cheftestants and I'm happy to see it. Jennifer is going to be a strong contender, I agree with you. Two other I want to watch closely is Ron Duprat and Mattin Noblia.

This is going to be a good season!
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Offline ugot2bekidinmeny

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Re: Top Chef Season 6
« Reply #19 on: August 21, 2009, 07:46:31 PM »
I loved the opening show! i loved the new twists toO!  the cash!! :wohoo:  and there are so many good chefs like TL said!!

 I think jennifer is gonna be strong but i don't know if her vigorous attitude will work in her favor

 i like ashley but i think  the guys have a higher caliper of skills

preeti disappointed me with not being able to shuck a clam!! hope she does better next week!
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Offline apskip

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Re: Top Chef Season 6
« Reply #20 on: August 27, 2009, 09:05:06 AM »
TC6 Ep. 2 opened with the usual useless dialogue. Nothing important happens until the Quickfire starts and chefs enter the kitchen to find Todd English standing there with Padma. He is the Guest Judge for all of this episode. It is another gambling-related challenge, rolling 2 regular dice to determine how many ingredients (other than salt, pepper and sugar) can be used in a dish. Some point out that having too many ingredients can be a negative and having few can be a positive. Only these 9 (60% of the total remaining) chefs' dishes were shown in the episode due to time constraints; I have used a special source for the information on the other 6 dishes. Chefs have 30 minutes to cook.

Laurine 3 Asparagus and leek soup w/ lemon
Kevin 10 Asparagus and celery salad, fennel cream, boiled egg
Ashley 8 Grilled Lamb w/ apricot mostarda
Jen 9 salmon w/ lemon, garlic, shallots, parsley and jalapeno emulsion
Jesse 9 scallops w/ smashed Chimichurri, smashed garbanzo beans, toasted garlic
Eve 8 Chilled asparagus w/ raisins, pine nuts, blue cheese
Mattin 4 Carrot Soup w/ ginger
Bryan 10 broiled black cod w/ Carrot ginger puree, daikon radish sprouts, yuzu
Michael V. 8 nitro gazpacho, toast croutons, cucumbers
Ash -   Chilean Sea Bass w/Tarragon/Araugula Salad and tomatoes
Eli - mussels with Ras el Hnout and sherry caramel
Hector- serrano ham w/sherry kumquat emulsion, date carpaccio
Michael I. - scallop crudo w/avocado puree and corn nuts
Preeti - spring Benedict
Robin - duck breast w/braised fennel, golden raisin relish
ron - pan-seared salmon w/spinach cannelloni bean saute and butter

The worst dishes Todd rates are from Jesse, Eve, and Bryan (yuzu overpowering). The best are from Kevin (following on his Elimination Chalenge victory in ep. 1), Jen (following on her Quickfire victory in ep. 1) and Michael. I guess they want to spread the wealth around, as the winner of $15,000 from M Resorts is Michael.

The Elimination Challenge is a Bachelor/Bachelorette Party implemented as a Battle of the Sexes, Males on one team, Females on the other. Some of the chefs bitch about this, particualrly Jen on general principles and Ashley on the grounds that it discriminates against her, Preeti and Ash all of whom are gay. They aren't ask you to be the Bachelor or Bachelorette, so pipe down and start cooking is what I think chefs should do in this situation. The Bachelor and Bachelorette are brought to the appropriate team for 10 minutes and obvious questions are asked. The Males find that the Bachelorette wants mostly seafood and not more than one meat dish. The Females find that the Bachelor likes shellfish, sweets, Asian food and lamb. There is 30 minutes to spend $800 per team at Whole Foods. Each team manages the necessary coordination and gets an average of $100 or $112 to spend (8 male chefs and 7 Female chefs). There is 2 hours that evening to prep.

The next morning is 1 hour setup poolside at M Resort. The dishes prepared by the Women are:
Jesse - Thai chicken, lettuce cup, shiitake mushrooms, shiso, ginger beer
Jen - octopus ceviche w/citrus vinaigrette
Ashley #1 - watermelon carpaccio w/Ricotta salata, aged Balsamic
Ashley #2 - basil and vanilla pannacotta w/cranberry powder, honey
Eve - shrimp and avocado ceviche w/smoky tomato salsa and popcorn
Preeti - coriander and sesame crusted tuna, spicy eggplant, wonton crisp
Laurine - Moroccan Lamb Chop w/pomegranate pine nut relish
Robin - duck mole and cocoa nibs w/apricot

The dishes prepared by the Men are:
Mattin - bouilabaisse w/aioli crouton, small Basque croquette
Bryan V.- sweet and sour macaroon cookies, guacamole, corn nuts, corn puree
Michael V. - apple sorbet, goat cheese cookie dough
Michael I. - arctic char w/smoky caper sauce, cara cara orange
Hector - tofu, lemon lime and tequila ceviche, guanjillo achiote tortilla
Eli - Thai tuna tartare w/puffed wild rice
Kevin - chilled almond soup w/king crab, cucumber and whole white grape
Ron - lobster cocktail w/Habanero tomato sauce
Ash - Asian chicken wing w/pickled pearl onion

There were a number of comments from the judges while tasting these dishes. It's Padma, Tom, Gail and Todd. Ron had no salt and no heat in his. Eli had extensive seasoning. Hector's dish was termed "beautiful." Tom said that noone would want to eat Michael I.'s dish. Michael V. got delicious, excellent. Bryan v.'s dish was also highly thought of, causing Gail to comment that it could be the battle of the brothers for the top slot. On the women's side, only Jen's dish drew raves. Comments indicated that the judges did not like the dishes of Preeti, Eve, Ashley or Jesse. There is the usual posturing by the chefs. The Men claim victory based on the comments of the Bachelorette's party, which had no weight in the final decision at all.

However, when the top 4 are called to face the judges, it is obvious that the Men have won. The top 4 are Bryan, his brother Michael, Hector (go, Hector) and Eli. Todd tells Hector he could make people actually like eating tofu. He told Michael he had "knocked it out of the park." Indeed, the battle is as Tom predicted (and as he had 1/3 of the vote plus the moral suasion of his position as head judge to help things come out the way he sees them), Bryan vs. Michael. Michael had just won the Quickfire so I believe that may have influenced the judges to award Elimination victory to Bryan.

The Losers were, as expected, Eve, Jesse, Preeti and Ashley. Note that Jesse and Eve were in ep. 1's worst as well as the worst for the above Quickfire. They are not going to be around long. Jesse's dish was too watery. Eve's was overpowered by the flavor of the salsa as her shrimp never developed much flavor. Ashley had one very good dish and one poor one. It was clear that the promise she showed was not going to be snuffed out, although her judgment in being the only one to offer 2 dishes was questioned since the judges believe she would have been better off to have done one only. Eve is the person deemed deserving to pack her knives and go home.

Next week is 300 Air Force employees and some of their families to be fed in an environment where "there are no stoves or pots."

I want to comment on one thing that disgusts me in watching the TopChef6 chefs. Many of them have prominent tattoos. If I were going to a fine dining establishment and saw that on the chef, I would turn around and walk out. The gays have their prejudices and I have mine. I will say that so far (and there hasn't been a lot of spare time to use extra camera shots) there does not appear to be the usual smokefest from these chefs, which is a positive statement about them. I hate cigarette smoke in my presence, but recognize the right of the chefs to light up at the appropriate times. I just don't want to see 10 of them chewing the fat and smoking like chimneys.
« Last Edit: August 27, 2009, 01:42:22 PM by apskip »

Offline TexasLady

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Re: Top Chef Season 6
« Reply #21 on: August 27, 2009, 12:16:51 PM »
Quote
I want to comment on one thing that disgusts me in watching the TopChef6 chefs. Many of them have prominent tattoos. If I were going to a fine dining establishment and saw that on the chef, I would turn around and walk out. The gays have their prejudices and I have mine. I will say that so far (and there hasn't been a lot of spare time to use extra camera shots) there does not appear to be the usual smokefest from these chefs, which is a positive statement about them. I hate cigarette smoke in my presence, but recognize the right of the chefs to light up at the appropriate times. I just don't want to see 10 of them chewing the fat and smoking like chimneys.

I have mine as well and they are similar to your prejudices. It also grosses me out to see piercings on a person's face, especially on their mouth. It doesn't seem clean and translates to their food. Would I want to eat it from a person who doesn't project pride in their appearance? Not especially.

The weak chefs are obvious and Jesse will be gone soon and Eve thankfully is gone.


« Last Edit: August 27, 2009, 04:37:54 PM by TexasLady »
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Offline apskip

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Re: Top Chef Season 6
« Reply #22 on: August 27, 2009, 01:40:27 PM »
TexasLady,

I forgot to mention lip/mouth/etc. piercings which also disgust me (except for ear piercings which are OK). If you are a chef in a restaurant you preumably will have some contact with customers. Many of them will be grossed out with chefs like Jesse who have in-your-face piercings. She has done poorly so I am confident like you that we will not have to watch her for many episodes.

Offline ugot2bekidinmeny

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Re: Top Chef Season 6
« Reply #23 on: August 28, 2009, 09:53:46 PM »
WOW.. i can cook a mean meal and my tats or piercing don't ruin the meal at alll!! :funny:

they do have chef coats with sleeves and they do wear them.

 if you OWN your own resturant and the customer doesn't likes tats. and happens to want to talk to you about the food.. and they get grossed out or turned off  well there's the door!!

 if you go to mcky d's and the french fry person has hairy arms  are you gonna eat the fries once you see it??

 what i'm getting at is that the talent is what the show is about.. eventually all of the contestants images chage as the show progresses. and likewise their cooking ability also goes up in a positive freindly TV manor..

 so ashley cancook but she made a poor deccsion on making 2  items for the wedding menu.  i hope she can  keep up with  the consistancy .

 preeti.. i think will fall curbside along with jessie  who will go first .. not sure..

 i can't wait to watch the brothers go at it.. they are cut throat! cute.. articulate.. and hard core rivals!! :lol:
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Offline apskip

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Re: Top Chef Season 6
« Reply #24 on: August 29, 2009, 02:13:17 PM »
ugot2bekidnmeny,

I guess you have never owned a restaurant. I have and I can assure you that the chef, who is used actively as a marketing tool at any decent restaurant, needs to not gross out a wide range of people. Sure there are chefs who can stay in their kitchen and never meet the public, but that is not how it's done in any better restaurant except maybe a chef-owned one with an owner not very interested in their bottom line. I am not saying that chefs should not have piercings. I am saying that lead chefs in discriminating restaurants (which includes every one that supplied a chef to Top Chef 6 and every prior Top Chef season) will not be allowed customer contact if they are not reasonably presentable. I would say that Sandee from season 3 was marginal on this dimension with her haircut but might just squeak by. Richard Blaise from season 4 would just make it.

I am not saying that it is bad for Jesse to gross me out every time I see her on screen. The Top Chef 6 production experience was a safe time with respect to appearances in the lives of its participants. Jesse can get away with it. I hope she had the sense after the production of the show to show a more "normal" bottom lip. She is the Executive Chef reporting to the owner of Abercrombie Fine Foods, self-reputed to be a world-famous restaurant. She cannot get away with doing whatever she wants in appearance. Her leg tattoos are not exactly classy but at least they can be hidden under pants or skirts if she chooses. The piercings make an indelible impression.


 

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