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Top Chef New York Season 5

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marigold:
An interview with Jamie:

Top Chef’s Jamie: Stefan Had a Real Crush On Me

She was outspoken and talented –- and seemed destined to make it to the finale, but a too-salty dish sent San Francisco’s Jamie Lauren packing on Wednesday’s Top Chef. While the elimination may have surprised viewers, the chef seemed to know it was her time. Calling from her Bay-area home, Lauren dished about Stefan’s crush on her (yes, he was for real!), her brassy personality and tackled our five burning questions.

You and Stefan had a fantastic dynamic. Did he really have a crush on you?
Stefan definitely had a real crush on me. Stefan admires talent and I think [he] realized I was the other person there who was on the same level as him. He used to say that to me a lot. And he was convinced that I was going to be in the finale — [that] it was going to be he and I going up against each other. He was probably more bummed that I got sent home than I was because I think he really liked working with me.

So, his “crush” wasn’t of a romantic nature?
There was no romantic anything. That was just nonsense. In all reality, I’m queer. I would never go out with Stefan. That was never going to happen.

You also got some attention from Fabio when he made a joke about how many scallops you used in the competition. What did you think of his “Top Scallop” crack?
It’s funny to have seen that after the fact. That’s just Fabio. Fabio’s a clown. [He] has a ton of charisma. He had a lot of great one-liners. Unfortunately I’m never going to live the “Top Scallop” thing down. It’s a little bit obnoxious because people come into [my restaurant] and they’re always making these scallop remarks. But at the same time, we’ve sold a lot of scallops. So, I guess that’s a good thing.

You were refreshing to watch because you had no problems speaking your mind. Any regrets?
I have a problem with speaking my mind [laughs]. I feel really good about how I was portrayed. I definitely feel I come across as somebody strong and confident who knows how to cook and knows her s—.

You didn’t shy away from criticizing Eric Ripert’s food –- and the dish you got — while everyone else seemed to revere him. Did he intimidate you?
I am definitely fazed by Eric Ripert. I mean, I have his cookbook. I know who he is. I think he’s amazing. I just think out of the six dishes, I got stuck with the one that was sort of lame. I just didn’t think I could do it justice the way he needed it to be done.

You said you knew you were going home. What sealed your fate?
I was convinced just based on the feedback from the judges. When Padma said [the food] was so salty, it was inedible, I was like, ‘Okay, I’m going home.’ Inedible usually means go home. I would have sent myself home. I also get that the competition isn’t based on a cumulative scoring system because if it was, I definitely think I’d stay in the game.

What do you think people took away from you being on the show?
If my 150 comments that I got on Facebook last night mean anything, I think people are really, really bummed that I got kicked off. I think a lot of people expected me to make it to the finale and that’s a really good indication of how people saw me on the show - as somebody who knew how to cook and was confident and sure of themselves most of the time. I think I was really original, and people saw that too.

Our Top Chef 5 Burning Questions:

Describe your Top Chef experience in one word.
Inspiring.

What is in your refrigerator right now?
A bottle of hot sauce. I have a jar of pickled green beans. A slice of American cheese. A jar of olives. A Brita water filter. And a bottle of sparkling rosé.

Name one food you cannot stand.
Salmon.

Pick your favorite fast-food restaurant.
In-N-Out Burger.

Gail or Toby?
Gail gives much better criticism and she’s way better to look at — for me!

Link: http://tvwatch.people.com/2009/02/05/top-chefs-jamie-stefan-had-a-real-crush-on-me/?xid=rss-topheadlines

marigold:

Top Chef Burning Questions with Stefan:

Bravo.com: First, the Quickfire Challenge: What were you thinking when you saw that Eric Ripert was guest judge?
Everybody knows the Master of Fish. He is one of the best french chefs in America and of course it made me happy to see him. And to his person, what a sweet and nice chef. I would work for him at anytime.

Bravotv.com: Were you worried at all about the fileting? Which did you think was the hardest?
See again we go back to apples. It is the basics like I said prior. You can’t fillet a fish, you should not be in the kitchen, or at least learn and keep your eyes open and watch and go to a fish market on your day off and work for free. Again, eel I love and it is probably the easiest. We used to catch them in horses' heads in the river in Germany and Switzerland. You rope the head of the horse and throw it in the river or stream, wait a few days and pull it out and here you have beautiful eel.

I know Hosea wants to beat me. That’s OK. He knows who is the better chef. Do I feel the same way? Not really.

Bravotv.com: Hosea really seems to want to beat you specifically. Do you feel the same sense of competition with him?
I know Hosea wants to beat me. That’s OK. He knows who is the better chef. Do I feel the same way? Not really. I have cooked in so many different countries and continents there is always somebody jealous and wants to beat you, comes with fame, fortune, and good looks. Ha! Hosea that one is for you. My hair looks so much better then yours.

Bravotv.com: Onto the Elimination: You seemed surprised that a challenge was announced at lunch. Were you?

Not really. I was counting the peeps on the table and six courses, six chefs. Do the math. And why would Tom and Eric sit with us for lunch and check us out?

Bravotv.com: Why did you choose the lobster dish? Did you think it would be the easiest as Hosea suggests?
Whole Foods isn’t selling lobster so I thought, Why not?" And it was my favorite dish. I could have picked any of them; that’s the food I have cooked all my life and to Hosea’s remark, It is the easiest one. He almost did not make it with his dish. And when you cook lobster 30 seconds too long it is like rubber. So that is my answer to the question. But if Hosea thinks it is easier then I'm happy to take any of his dishes in his restaurant and re-do them, especially when I kick his ass in Bolder when we go skiing together. Hosea, I’m the guy waiting for you at the lift and waving and waiting for you.

Bravotv.com: What did you find to be the biggest challenge in recreating the dish?
Challenge? Again it was the basics. We are chefs here and not in school. RIGHT?? And execution was the key to the dish. That’s why I made one dish for Eric to try and he said it was great. Then I was sure I was fine.

Bravotv.com: Did you get to try your fellow chefs' dishes? What did you think?
Fabio’s was good, Hosea’s was OK as well, Carla was pretty close I have to say. And Jamie's? Ohhhhh Jamie. Sooooo salty, sorry.

Bravotv.com: Were you surprised Jamie was sent home? Did you think someone else deserved to go?
See, now I have to be honest. When I tasted Jamie’s food after she put it out I knew it was too salty. The fish seem to be OK, but the celery was sooooo salty and I knew when I ate it, she was going home. Someone else nope; it was Jamie.

Bravotv.com: You seemed to really like Jamie — how upset were you that she went home?
I knew that question is going to come. I really love Jamie, as a chef, as a person and how she is. She is a straight shooter like me. Lots of people think, that we comes across as arrogant or pompous. Trust me, it is just love and passion for the kitchen. She is by far one of the most creative chefs I have met. She was my biggest competitor on the show. She is fun, and has the sweetest smile and laugh on the face of the earth. And yes, Jamie is that chef I want to cook against in the finale. Boring without her.

Link: http://www.bravotv.com/top-chef/blogs/burning-questions/stefan-what-challenge?page=0%2C0

marigold:

Top Chef Burning Questions with Jamie:

Bravotv.com: First, the Quickfire: What were you thinking when you saw that Eric Ripert was guest judge?

I thought for sure it was going to something involving fish, I mean, I know Le Bernadin is one of the top rating seafood restaurants in the country so it wasn't surprising when the announced the fish relay race.

Bravotv.com: What did you think of the filleting challenge? If they hadn't started with sardines, do you think you would have gone further?

I thought the filleting challenge was cool, until we pulled off the domes and were presented with the sardines...I had never actually filleted a sardine like that, with such precision...I was definitely intimidated, I usually serve sardines whole, Eric's were gorgeous! I knew I wasn't going to be able to do it as well as he had, it was something I had no experience with. I think, had we started with the Char, I would have totally had a chance to go on further in the quickfire.

Bravotv.com: Onto the Elimination: It almost seemed like you guys didn't know there would be a challenge announced while you were eating at Le Bernardin. Were you guys surprised?

No, Not at all...all through lunch I sat there and scrutinized every last thing I ate. I knew for sure we were going to have to replicate his dishes, and I knew I was in trouble...I am am awful at replicating...I thrive off the creative aspect of cooking and being innovative...I was terrified that was going to be our challenge.

Bravotv.com: What did you think of the concept of the challenge overall?

I thought the concept was cool, but not surprising...we all knew what was coming, some people were even taking notes under the table on certain dishes...but, I would have preferred being thrown in his kitchen and making our own seafood focused dish...I just think that would have been more interesting.

Bravotv.com: Were you happy with the fish you got? Was there a dish you would have preferred to make?

I was happy cooking black bass, I have cooked it hundreds of times before...I didn't think that part of it was going to be a problem (which its was). I would have loved to make the dish Fabio got with the tomato water and bread crust. That dish was beautiful. Or even the dish Hosea got because of the flavors in it, the black garlic (which was one of my ingredients I brought with me), the Persian lime, the cous cous...It was just more interesting.

Bravotv.com: What did you struggle most with in replicating Chef Ripert's dish?

I had a hard time figuring out the sauce, it was such a strange flavor with the ham and the celery. I also was having trouble trying to cook in his 700 degree ovens...I guess in his kitchen he really likes to keep his oven at blazing hot temperatures. Every time I opened the oven door and stuck my hand in, I think my arm hair got burned off! And then there was the braised celery, which ultimately did me in...

Bravotv.com: You knew that your celery was over seasoned. Did you think this would send you home?

I knew the celery was over seasoned, but at the point I realized it, I couldn't do anything to change it. All my ingredients were accounted for and I had nothing left over to help dilute the liquid to take some of the salt away, I tried adding some water when we got to the upstairs kitchen, but at that point it was just too late...I couldn't fix it. But, I had to serve it...it was either that, or serve nothing, I thought nothing would have been a worse offense. I had a pretty good idea that I would be going home, considering mine was the most offensive of all the dishes.

Bravotv.com: Do you think someone else deserved to go home instead?

Nope, not that I can recall...I think it was totally fair, and I was okay with that. I screwed up, it wasn't my food, I wasn't inspired...I think if I were to go out on any challenge this was the one to do it on...because at least I didn't screw up my own food and I didn't go home because the judges disliked something that was creatively mine. I think that would have been a bigger blow for me.

Bravotv.com: What was your experience like overall? Did Stefan ever get that kiss? (just kidding)

I had a great time shooting the show and I am super happy I did it. I met a lot of really amazing people who I know I will be friends with for a long long time to come. I think in the long run being on Top Chef has made me a stronger more inspired chef. It was a chance that not many people get to live through and I am very grateful that I was given the opportunity to do it. As far as Stefan is concerned...I think we may have kissed once or twice in his dreams (ha!)....but, truthfully...he knows I adore him...

Bravotv.com: You were the last member of Team Rainbow left standing -- is Team Rainbow still alive and well off camera?

Oh Team Rainbow...that's one I will never live down! I never wanted to be a gay poster child when I started the show, but I think as the months have progressed I have changed my tune a little...It's amazing to be able to inspire a community and I am glad that I had the courage to be "out" on national tv...a lot of people can't even make it that far...I think its important to embrace who you are and be proud of it, hence the reason Team Rainbow was hatched in the first place. The three of us immediately bonded over being queer, which when you are a minority tends to happen, and yes, we are still thriving...in fact Rich and I are doing an a gay marriage fundraiser in San Diego next month.

Bravotv.com: Where can your fans learn more about you and your food?

Fans can check me out at  www.absinthe.com where I am still the Executive Chef...Plus, on our website there is a link that tells folks where I will be over the next few months so if I am in your city, I'd love for you to come out and say Hello! I also just wanted to say many many thank you's to everyone who has supported me through this journey...

Link: http://www.bravotv.com/top-chef/blogs/burning-questions/jamie-i-wasnt-inspired?page=0%2C0

apskip:
Top Chef 5 episode 11
 
The Guest Judge was the fabulous Eric Ripert of Le Bernardin restaurant, generally regarded as the finest seafood chef in the U.S. and probably the world. During the Elimination Challenge as the competing chefs were having problems, Padma made the statement that Ripert is "the Top Chef." He has taken refined cuisine to the maximum, going for very subtle flavors and balance of ingredients.
 
We start with a Quickfire Challenge and this one is deceptively simple. There are 3 rounds and the bottom 2 chefs will be eliminated each round. Round one is 5 minutes to fillet 3 sardines. Jaime and Carla bit the dust. Leah did best and Stefan did really well. Round 2 was 5 minutes to fillet an arctic char. The best was Hosea and Stefan was close. Leah and Fabio were out. The final round was to filet a moving (although dead) eel. Seafood chef Hosea knew the pressure was on him but Stefan had huge experience in this from childhood. He won and gained a significant advantage in the elimination challenge.
 
The chefs were invited to lunch at Le Bernadin to be overseen by Eric Ripert. This is an obvious ploy, as any chefs that have ever watched earlier seasons of Top Chef know. The chefs have to bring their "A" game and observe very carefully and take either mental or actual notes. The meal is 6 courses, each one of fish. At the end, Tom Colicchio announces that, after Stefan picks the dish he wants, the others will draw knives for which dish they will get. The results are:
Fabio - Sourdough marinated Red Snapper w/ tomato basil consomme
Leah - Baked Mahi Mahi w/ miso and matsutake mushroom sauce
Stefan - Baked Lobster w/Hollandaise sauce and  asparagus
Carla - Oil-Poached Escobar w/ potato crisps in Bearnaise red wine sauce
Hosea - Za'apata Spiced Monkfish w/ black garlic
Jaime - Sauteed Black Bass w/ Serrano ham green peppercorn sauce and braised celery
 
The chefs then have 2 hours to prep and prepare, followed by staggered cooking of the dishes. The goal is to match the way Le Bernardin does it, so a "control" by a chef under Ripert's is the standard for comparison of the cooking of each cheftestant. Late in the 2 hours Eric Ripert visits each one to offer counsel.
 
The actual cooking begins as the courses are cooked and served sequentially. Hosea knows that he has a problem with the consistency of the monkfish, but when he discovered it there is nothing he can do to fix it. Jaime is aware just before plating that there is nothing she can do about the celery being overcooked and too salty. Leah was not able to figure out the miso and added butter to compensate for her lack of understanding. The other 3 chefs had very minor problems and were put in the Winner's Group, composed of Stefan, Fabio and Carla. The Loser's Group was Leah, Jaime and Hosea. Based on the comments occurring at the table where the judges sampled, those three were in jeopardy. So when the Winner's Group was announced, Hosea was kicking himself as a seafood chef who was not going to win a seafood cooking competition. Leah and Jaime were just scared about being sent home and each of them expected it would be themselves. Stefan wins and the prize is the latest Ripert book "End of the Line" plus a week's apprenticeship under Ripert to Le Bernardin, two unnamed other restaurants of his, and finally a trip to the Food and Wine Festival of Pebble Beach.
 
Next is the time for the Loser's group to talk and the judges to give some indication of what concerns them:
Leah - knew her miso flavor was too strong but did not know how to fix her miso sauce, ending up with adding butter. That was the wrong answer. Tom asked her if her giving up in the Quickfire Challenge was going to be repeated any time soon. What's she going to say? She has to sound committed to continuing.
Jaime - the braised celery was really bad but she could not fix it. Padma said if she could have sent the dish back she would have.
Hosea - the quality of the sauce was really good; his problem according to Tom was not letting the monkfish set long enough before slicing it. Hosea says he only had 1.5 minutes. Tom basically said that Hosea's planning should have allowed for much more time.
 
It was obvious that Hosea was going to stay and the battle was between Leah and Jaime. I was expecting Leah to be eliminated, but the decision was against Jaime. I suspect that the producers got into the act on this one because the "love story" between Leah and Hosea is good for show ratings. I don't think so. I find it obnoxious that they would behave like they did in the episode 10.
 

marigold:
An interesting article:

Padma Lakshmi has a life outside of `Top Chef'

Ice princess probably isn't the right term for Padma Lakshmi. Even though the Top Chef judge dispenses all her exiting cheftestants flatly with her signature ''Please pack your knives and go,'' the 38-year-old former model from Kerala, India, really, really has a heart.

''I always feel bad because Top Chef is much harder to compete in than it even looks on TV,'' says Lakshmi, who appears on the cover of this month's Ocean Drive. ``I'm with these chefs day and night and I can see how much heart and soul they put into their work. Telling a chef to go home is the single most difficult thing about my job.''

The former Mrs. Salman Rushdie opened up about other, better parts of the gig and what she's up to off the set:

You filmed Top Chef : Miami down here in '07. What did you think of the dining scene?

I love the food in Miami. I especially loved all the citrus and seafood. The confluence of Latin flavors and Southern cooking traditions as well as Caribbean cooking all make for a great culinary scene. Some of my favorite spots are Table 8, Michael's Genuine, or just getting tacos at Lime.''

You're super thin -- how do you do it? Have any guilty pleasures?

I do try not to overeat, especially when dining out. But it's always hard -- starting from when you first get to the table and that big, fat bread basket is eyeing you. My best guilty pleasure is watching old sitcoms and eating grilled cheese and tomato soup in bed.''

Are you a fan of reality TV in general?

I must say I'm not. In fact, as my life becomes busier, I find that I don't have time to turn the TV on enough, but when I do, I'm more drawn to shows like Flight of the Conchords and Mad Men. I have a weakness for old black and white videos of Julia Child's cooking show and documentaries. I've stayed up till 3 a.m. watching things like the history of paint!''

We hear you have launched a fine jewelry collection inspired by your heritage.

The line of [cuffs, necklaces and rings] is 10K and 14K gold with semi and precious stones. I wanted to do a line that women could wear with jeans as well as with cocktail dresses. I wasn't able to find anything on the market that really suited all my needs.''

If you weren't a chef/host/author what would you be?

I have really been fortunate to make a professional life out of what genuinely interests me. I love food, film and fashion and my work is in these areas. But I suppose trapeze artist would be interesting.''

Link to the article: http://www.miamiherald.com/entertainment/people/story/893681.html

Link to Ocean Drive Magazine: http://www.oceandrive.com/flash/interface.html

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