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Top Chef Chicago Season 4
Emmysue:
Anyone know?? :duno:
marigold:
TOP CHEF SEASON 4 PREMIERE'S MARCH 12, 2008 WEDNESDAYS AT 10 ON BRAVO
http://leisureblogs.chicagotribune.com/thestew/2007/09/top-chef-filmin.html
....I found this interesting artcle,
Padma Lakshmi and company have started filming Season 4!
Since learning that Bravo's "Top Chef" would film Season 4 in Chicago, we've been dying to learn when filming would begin, where the chefs would be staying, etc., and hoping for sightings of judges, like Lakshmi, host of the show, or chef Tom Colicchio.
Finally this morning while doing our weekly shopping at Chicago's Green City Market, we spotted a suspicious truck (no farmers, no produce) unloading equipment about 8:30 or so. About an hour later we spotted Lakshmi, more slender and even prettier live than she appears on TV, buying some flowers.
By then a crew of about two dozen had set up five or six cameras, large reflective panels and a lot of other equipment about 100 yards or so north of the farmers' stands. But we saw no chef contestants, and definitely no Colicchio. Settling in to watch with 20 or so other early morning market-goers (but keeping a respectful distance, of course), we realized that filming the show sure is different than the final product. For example, we heard Lakshmi (speaking for the camera) explain rules for what turns out to be a Quickfire Challenge though no chefs are yet there.
Lakshmi talked about how the freshest and best quality ingredients are vital for a chef, and looked over her shoulder back at the farmers, then saying that they would find plenty of that at Green City Market. Dressed in a vivid purple knit top and dark tight trousers tucked into snappy boots, Lakshmi outlined the challenge: Create a "fully realized entree" using just five ingredients from the market; Lakshmi cautioned that too many ingredients can overwhelm the palate. The chefs will be allowed to use oil, sugar, salt and pepper when they return to the kitchens, those ingredients not counting against their five.
She also said that the winner of the Quickfire would not win immunity in the Elmination Challenge, but we couldn't hear why. (Darn those handlers keeping the gawkers at a distance!) Lakshmi went through the wording several times before she or the producers where happy that they had it, but still no signs of the chefs.
While waiting for something more to happen, we spotted Lee Anne Wong, culinary producer for the show and a contestant from Season 1, and waited until it looked like she wasn't too busy to approach her. Wong would not confirm anything, not even whether this was the first filming in Chicago. She did say that it is difficult to maintain confidentiality, especially when filming in such a public place -- no joke there as by now several dozen marketgoers ringed the production area, watching and waiting.
Soon enough we spotted a group of what had to be the chefs huddled far off near Stockton Drive. After more waiting (there's a lot of waiting), the chefs ran toward the production area for the cameras, but then stopped. But that was close enough that we could count 15 chefs, all in their 20s or early 30s, dressed casually in jeans, t-shirts and such, no chef jackets. We spotted a couple faux hawks, but no mohawks. Producers briefed them.
Off to the side, crew members filled 15 blue coolers with ice. If buying meat at the market, the chefs will have a time of it back at the kitchens (wherever those are) because most vendors at the market bring their lamb, beef or chicken frozen solid. It could prove to be an interesting challenge because the market today was brimming with pears, greens, squash (one vendor had 15 kinds), a staggering variety of apples, golden and red raspberries, cider, eggplant (Italian, Chinese, Thai), herbs, sprouts and more. Plus cheese, free-range eggs and freshly baked breads.
Filming must be pretty tedious. The chefs have been made to sprint toward the market at least twice, then get called back. Trying to get the shot, we guess. But chefs haven't yet been allowed near the vendors; if they are smart, though, they are churning ideas in their heads: what will I make, what will I make.
When they are finally cut loose, only about half of them are sent running toward the farmers. Must be so that it is easier for the cameramen to follow them (several crew members have taken cameras off their tripods, hoisted them onto their shoulders and waded into the market). We follow for awhile and see one very skinny chef with messy hair buying apples. Another buys eucalyptus and explains to the mini camera crew tailing him why. What would he use eucalyptus for? We'll have to wait until the episode airs to see.
All in all, the morning represents a great challenge to introduce viewers to Chicago ... if, in fact, this is an early episode they were filming. We don't know as no one is talking. But with so many chefs, we would guess it is still early.
Dozens of other market-goers saw the whole thing, of course; at least six who randomly asked me what was going on knew right away what "Top Chef" was when I told them. If you see anything out there folks, let us know!
Emmysue:
YAY! Thanks! I LOVE Chicago so this will be a really fun season for me, getting glimpses of the city I miss so much!
marigold:
--- Quote from: Emmysue on January 11, 2008, 10:54:52 AM ---YAY! Thanks! I LOVE Chicago so this will be a really fun season for me, getting glimpses of the city I miss so much!
--- End quote ---
:lol: awww your welcome, I'm just as excited I love Top Chef.
marigold:
Top Chef Chicago: Meet the Season 4 Contestants
http://www.zap2it.com/tv/news/zap-topchefchicago16cheftestants,0,1135317.story
Turn up the heat and bring on the chef'testants. "Top Chef" is heading to the Windy City.
"Top Chef: Chicago," the fourth season of Bravo's popular culinary competition show, will debut on Wednesday, March 12 at 10 p.m. ET/PT with a fresh crop of 16 rising chefs. Returning are host/judge Padma Lakshmi, head judge Tom Colicchio, judge Gail Simmons and judge Ted Allen.
"This season the chefs bring a diverse wealth of talent and skill to the table that we've not seen before," said Colicchio. "The title 'Top Chef' has proven to be an amazing opportunity for these chefs to make a name for themselves in the competitive culinary world."
The last chef standing will receive the coveted title, $100,000 in seed money to help open a restaurant, furnished by the makers of the Glad family of products, a feature in Food & Wine magazine, a showcase at the Annual Food & Wine Classic in Aspen and a gourmet dream vacation in the French Alps.
Although it's too soon to pick favorites, we're partial to Mark because he grew up on sheep farm in New Zealand, Antonia because she's a single mom who loves to cook fresh linguine with white truffles (yum), Dale for his motto, "expect perfectio because if you fall short, you're left with greatness" and Zoi for her name alone.
A complete list of the 16 chef'testants follows:
Andrew
Age: 30
Hometown: Fort Lauderdale, FL –- currently resides in New York City
Profession: Sous Chef in NYC
Culinary Education: A.S. Culinary Arts, Johnson & Wales, North Miami
Favorite Simple Summer Recipe: Diced strawberries, mango, tomato, cucumber, and jicama. Thai dressing (sugar, lime juice, fish sauce and siracha). Thai basil and mint chiffonade.
Antonia
Age: 31
Hometown: Los Angeles, CA
Profession: Executive Chef, Foxtail, SBE Restaurant Group
Culinary Education: French Culinary Institute
Favorite Simple Spring Recipe: Baby beets with bouchon goat cheese and marcona almonds
Dale
Age: 29
Hometown: Chicago, Il
Profession: Sous Chef at Buddakan
Culinary Education: Culinary Institute Of America
Favorite Simple Spring Recipe: Grilled matsutake mushrooms, shaved myoga, spicy truffled ponzu
Erik
Age: 38
Hometown: Chappaqua, NY -– currently resides in San Francisco, CA
Profession: Executive Chef at Circa Restaurant
Culinary Education: Self-Taught
Favorite Simple Spring Recipe: Spring lamb with fresh spring garlic
Jennifer
Age: 35
Hometown: Brooklyn, NY –- currently resides in San Francisco, CA
Profession: Executive Chef COCO500 Restaurant
Culinary Education: A.O.S Culinary Arts, C.I.A
Favorite Simple Spring Recipe: Spring Lamb's tongue salad, sauce Dragnocello, Mache, olive oil croutons, and mustard fruit
Lisa
Age: 27
Hometown: Toronto, Canada –- currently resides in New York City
Profession: Chef
Culinary Education: A.A.S. culinary arts, B.S. food service management Johnson & Wales University
Favorite Simple Spring Recipe: Chili rubbed lamb with strawberry-rhubarb jam, balsamic reduction and fresh mint
Manuel
Age: 33
Hometown: Laredo, Texas -– currently resides in New York, NY
Profession: Executive Chef, Dos Caminos
Culinary Education: B.A. in Business Administration from St. Mary's University of San Antonio, Texas; A.O.S, New England Culinary Institute, Montpelier, Vermont
Favorite Simple Spring Recipe: Crispy soft shell crabs with charred ramp vinaigrette
Mark
Age: 29
Hometown: Invercargill, New Zealand –- currently resides in New York, NY
Profession: Sous Chef at Public Restaurant in New York City
Culinary Education: Self-Taught
Favorite Simple Spring Recipe: Roast New Zealand venison, minted edamame, wee fella Yorkshire pudding and espresso hollandaise.
Nikki
Age: 35
Hometown: New York, New York
Profession: Chef/co-owner, 24 Prince
Culinary Education: A.O.S Culinary Arts, School of Culinary Arts
Favorite Simple Spring Recipe: Fresh English peas with shallot, grape tomatoes, pecorino cheese and fresh mint
Nimma
Age: 26
Hometown: Peachtree City, GA -– currently resides in Atlanta, GA
Profession: Chef at Repast
Culinary Education: Culinary Institute Of America
Favorite Simple Spring Recipe: Grilled freshly caught fish with some amazing olive oil and sea salt
Richard
Age: 35
Hometown: Uniondale, New York – currently resides in Atlanta, GA
Profession: Chef, culinary designer, Trail-Blais
Culinary Education: AOS Culinary Arts, CIA
Favorite Simple Spring Recipe: Lamb meatballs with rhubarb & strawberry
Ryan
Age: 28
Hometown: Los Banos, CA –- currently resides in San Francisco, CA
Profession: Chef, Myth Cafe
Culinary Education: Associate of Arts, California Culinary Academy
Favorite Simple Spring Recipe: Chilled spring pea soup with Strauss yogurt and dill cucumbers
Spike
Age: 27
Hometown: Clearwater Beach, FL - currently resides in Williamsburg, NY
Profession:Chef de Cuisine, Mai House, Drew Nieporent
Culinary Education: A.O.S Culinary Arts, C.I.A
Favorite Simple Spring Recipe: Lamb or Pig. A good Greek SPOOL lamb (salt, pepper, olive oil and lemon) on a spit.
Stephanie
Age: 31
Hometown: Stamford, CT –- currently resides in Chicago, IL
Culinary Education: University of Michigan (undergrad); Scottsdale Culinary Institute
Favorite Simple Spring Recipe: Anything with green garlic such as gnocchi with clams, white asparagus and green garlic
Valerie
Age: 32
Hometown: Chicago, IL
Profession: Personal Chef
Culinary Education: Culinary Arts, Kendall College, Chicago
Favorite Simple Spring Recipe: Pork pot stickers
Zoi
Age: 30
Hometown: Seattle, WA -– currently resides in San Francisco, CA
Profession: Chef/Restaurant Consultant
Culinary Education: Self-Taught
Favorite Simple Spring Recipe: Roasted baby California lamb with artichokes, spring onions, lemon and rosemary
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