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Top Chef New York Season 5
scuzneck:
Hi scuzneck! :waves: I think part of it is the edit to have someone be the villain so to speak because this year everyone seems to be on better terms. Hosea wants Stefan gone so he has a chance to get to the finals. (I'll give him this, I would be hoping for the same thing.) In other seasons it seemed like real hate going on, think of Marcel. They ganged up on him and tried to shave his head. :ascared
I do agree with you that Jeff needed to go. I also agree that Jamie has an excellent chance to be in the final elimination. I think it will be Stefan, Fabio, Jamie and possibly Carla final four. Not sure that Hosea can make it that far. The women are stepping up their game at the right time.
How much of Stefan's attitude do you think comes from his upbringing? I believe he is the oldest chef on the show and grew up in Germany.
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I think that Stefan definately knows he can cook and I firmly believes that he believes he is the best chef on the show. He may prove to be right when all is said and done. As far as his upbringing and being bred in Germany affecting his attitude, Iit probably has some effect but, as we havbe seen in previous season, Us Americans can bring the bravado too. (Incidentally, he is the 3rd oldest chef this season...Carla then Arianne then Stefan).
marigold:
An interview with Jeff:
Was the Top Chef's Super Bowl Showdown Elimination an Upset?
It was a battle of the ceviches for this week's axed cheftestant, Jeff McInnis, during Top Chef's Super Bowl Showdown. But should he have been the one who left? TVGuide.com caught up with the Miami chef to find out who he thought should have gone home in his place and why he thought his all-star competitor basically made shrimp nachos — not ceviche.
TVGuide.com: What did you think of the judges' comments about your dish?
Jeff McInnis: I never got any direct critique except that it was a watered-down version, which I don't know what that means because I never used any water. I never got "Make it hotter or colder, saltier or sweeter," so I don't know what I could have done to change it. It was a good dish, and I stand by it. I actually have the exact dish on my menu and people love it. I sold 10 of them today. But if I could go back, I would have done something totally different.
TVGuide.com: Do you think Fabio should have gone home over you?
Jeff: Sure. He blasted a piece of meat. That's something a chef can put their finger on and say, "This is overcooked — I meant to do it medium-rare and I did it well-done." He committed a sin. In the Bible, it says you don't do this. Whereas I committed a sin and it says it's not law, but something the judiciary system has to judge over.
TVGuide.com: How did you feel about your competitor Josie's ceviche dish?
Jeff: Ceviche is a chilled seafood dish where the seafood is cooked in a citrus. I've never seen it with black beans like that. The dish was hot and had these plantain chips. It like you're were in Mexico having shrimp nachos. I think if she were to have thrown some cheddar cheese on it and called it that, the outcome would have been the same.
TVGuide.com: Why did you always feel the need to make your dishes so complex?
Jeff: I've never taken the simple road. I make all my own stuff — it's just the way I do it. This is Top Chef, it's not where you go to the cupboard and scoop something out and plate it. That's just not me. Even if I wasn't on the show, I just don't do that. In my kitchen, we don't have a lot of canned ingredients. Like for shrimp cocktail — no one really makes their cocktail sauce from scratch, they use canned chili paste. I take six different chilies and roast them from scratch. It's just what I've always done.
TVGuide.com: Seems as though the judges don't seem to take that into account.
Jeff: I guess not. The judges aren't in there the whole time and that's one thing I do regret. It's all about the final product. It's like the ice cream scooped from a container tastes really good against that homemade one that tastes pretty good. But you know what, I don't think I could bow down and change. Just because there's a can opener and can there, I think I'd wind up making it from scratch anyways.
TVGuide.com: Any big plans for the Super Bowl?
Jeff: Just cooking at my restaurant, DiLido Beach Club. We'll probably will have a big-screen TV there and have the wings, beer, ribs, burgers — but our ribs will are Moroccan BBQ with a little spice to them, and the wings are going to have a little apricot glaze. We're going to put our own Mediterranean twist on them.
Link: http://www.tvguide.com/News/Chefs-Super-Bowl-1002294.aspx
TexasLady:
--- Quote from: scuzneck on January 30, 2009, 08:18:17 AM ---I think that Stefan definately knows he can cook and I firmly believes that he believes he is the best chef on the show. He may prove to be right when all is said and done. As far as his upbringing and being bred in Germany affecting his attitude, Iit probably has some effect but, as we havbe seen in previous season, Us Americans can bring the bravado too. (Incidentally, he is the 3rd oldest chef this season...Carla then Arianne then Stefan).
--- End quote ---
Thanks for the info on Stefan's age. I didn't realize Carla was older than him. She's 44, Arianne is 41. True that, Americans can up the bravado too. :lol:
I can't wait to see what happens next week, we're getting down to the finals now. :jumpy:
marigold:
An interesting article:
Top Chef's Padma cooks up jewelry line
Padma Lakshmi, model, actress and host of the Bravo cooking contest show "Top Chef," is adding one more ingredient to her resume: jewelry designer.
Following in the footsteps of supermodel and Project Runway host Heidi Klum, Lakshmi's "Padma" line, consisting of delicate gold necklaces, cuffs, earrings, rings and bangle bracelets, is set to hit Bergdorf Goodman stores in May, according to the line's official Web site, PadmaLakshmi.com.
Women's Wear Daily (WWD) reports that the 10- and 14-karat gold pieces are priced between $375-$6,600, and that the Indian-born Lakshmi said cooking ingredients, combined with a dash of her Indian heritage, inspired the look of the line. Pieces include delicate arm cuffs with citrine briolettes, four-row gold cuffs with charms and dangling gold earrings that mimic a sight that is common in any kitchen--fish bones.
Other pieces in the collection include a calla lily charm ring and a hand-piece with a ring attached to the chain bracelet.
The Padma line also includes a sub-collection called "Nav," a line based on the ancient Hindu philosophy of balancing a person's life force, known as parna or chi. Nav incorporates the nine essential stones needed to achieve this balance, including sapphires, diamonds and pearls, into the collection, which includes colored-gemstone bangles and dainty drop earrings featuring all nine navaratna stones.
Link to the article: http://www.nationaljewelernetwork.com/njn/content_display/more-news/e3ic91a89e95431f4d5488de37eaa1f10a3?imw=Y
marigold:
Top Chef New York
Episode 11: LE BERNARDIN
02-04-2009
The chef'testants get the opportunity to cook in one of the best restaurants in the world, three star Michelin winner Le Bernardin. Their final product will be judged by renowned chef, Eric Ripert.
Top Chef New York
Episode 12: THE LAST SUPPER
02-11-2009
It's time for the knife off. The final five chef'testants learn who will be cooking the last supper on "Top Chef: New York." It's their last chance to impress the judges before the finale and things get heated as the chef'testants pull out all the stops to avoid being cut.
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