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Top Chef Season 6
TexasLady:
--- Quote ---Robin did something right for the first time in TC6.
--- End quote ---
:snicker: so true!!!
I never would have thought to deconstruct a Reuben sandwich and use tuna. Never!
tory:
penn and teller were funny :funny: :funny: i like the brother the is left. i was sad to see the guy go this time i like the way he talked, but this is a cooking contest, lol
TexasLady:
I think Ron was totally out of his element, especially with the last challenge. He didn't know what to do and tried to use the advice given him but ended up with a mess. I bet he is an excellent chef cooking what he knows best.
tory:
--- Quote from: TexasLady on September 26, 2009, 08:06:47 PM ---I think Ron was totally out of his element, especially with the last challenge. He didn't know what to do and tried to use the advice given him but ended up with a mess. I bet he is an excellent chef cooking what he knows best.
--- End quote ---
yea i agree tl.. he was sooo sweet and i had no idea what undoing or what ever the chanlage was called even ment??
apskip:
TC6, ep. 7
Chefs gather at the M Resort kitchen to find Tyler Florence, a chef and culinary author as the Guest Judge. This is a High Stakes Quickfire and the Las Vegas theme is underscored by the use of a slot machine wheel with Mood, Texture and Cuisine items on it. Spin it and you get a combination of the 3. Those were:
Jen - Adventurous Nutty American
Ashley - Blue Cheesy Middle Eastern
Laurine - Romantic Tart Latin
Robin - Stressed Umami Middle Eastern
Ash - Tired Tart Italian
Mike V. - Adventurous Asian
Mike I. - Stressed Umami Asian
Bryan - Adventurous Crispy Asian
Eli - Stressed Umami Latin
Kevin - Stressed Hot Spicy Asian
They had just 30 minutes to produce a dish meeting that combination of mood, texture and cuisine. Dishes were:
Ash - "Pantry" Puttanesca Pasta
Ashley - Sumac-Crusted Halibut with Feta Pudding
Bryan - Seared Scallops with Bok Choy and Tempura Beads
Eli - Mushroom Ceviche with Avocado
Jen - Maine Dover Scallops with Pistachios
Kevin - Char Grilled Pork with Daikon and Vietnamese Herb Salad
Laurine - Crusted Goat Cheese with Orange Vinaigrette and Hibiscus Flowers
Michael I. - Raw Mushroom Sliced with Yuzu Emulsion
Mike V. - Yuzu Curd whipped Greek Yogurt and Seaweed Cracker
Robin - Root Vegetable Hash with Cumin and Curry Oil
The losers group was Eli, Robin and Jen (who was ill that morning). The winners group was Mike V., Michael I. and Kevin. Kevin won either $15,000 cash from M Resort or immunity in the Elimination challenge. That looks like a no-brainer to me, as Kevin knows he is one of the best chefs remaining and his chances of not being elimination are excellent. He took the money.
The Elimination Challenge
The chefs went "home" to their living quarters and told to expect word of the Elimination Challenge later. That was the usual top Chef ruse, but I doubt that it fooled any of the chefs. This was designed to test their ability to deal with difficult cooking conditions, as there were only 2 burners and 4 or 5 electric woks for all 5 teams to cook with. This involved the Macy's Culinary Council (who's heard of that before?; I haven't) with experienced chefs who apparently audit and inspect Macy's stores food preparation and presentation. It includes these not-too-famous but distinguished chefs:
Nancy Silverton
Tom Douglas
Takahashi Yagahashi
Govind Armstrong
plus Tyler Florence
Each chef had a bag of groceries which were to be the ingredients of a meal prepared nominally for them but really for the entire group of judges (Tom, Padma, Toby) as well. Competitors drew knives for which chef's bag they got. Those were:
Jen/Kevin - Douglas
Ash/Mike V. - Silverton
Ashley/Eli - Armstrong
Michael I./Robin - Yagahashi
Bryan/Laurine - Tyler
Dishes were produced:
Jen/Kevin - Kobe Beef with Tomato-Cardomon Broth, Petit Bok Choy and Asian Pear
Ash/Michael V. - Pancetta Wrapped Halibut with Egg Yolk Ravioli, Fennel and Asparagus
Ashley/Eli - Grilled Spot Prawns with Red Beet Sauce, Creme Fraiche Gnocchi and Kale
Michael I./Robin - Marinated Mushroom and Pickled Pear Roll, Seared Tuna and Scallop, Truffle Ponzu
Bryan/Laurine - Halibut and Sherry-Chorizo Viniagrette Yellow Corn Cake and Avocado Mousse
During the tasting, Tom remarked that the Korean BBQ was very good. he also rated the tuna dish as good. The 2 halibut dishes were a contrast in styles. The one with chorizo and sherry vinaigrette was rated well, but the one with egg yolk weas deemed questionable in flavor. Tom shared with the judging group his discussions with Michael I. and Robin. He felt Michael was dominating what got made while Robin actually had the superior experience with the type of cuisine they were doing.
The judges selected as the winner's group Laurine, Bryan, Jen and Kevin. Tyler florence rated the halibut with chorizo and sherry vinaigrette as spectacular. Bryan did the fish and Laurine the polenta and corn cakes. The Korean BBQ meat was handled by Kevin and the fresh-tomato-based sauce by Jen. She got the kudos plus a $10,000 Macy's charge card.
The loser's group was Mike V., Ash, Eli and Ashley. Mike was the dominant force on their team. This fish was overcooked and dried out. Mike explained that the cooking process had been interrupted with the electrical line he was using blowing its fuse, forcing him to find a different location and restart it. Tyler said that cooking conditions for Macy's Culinary Council members are incredibly varied and that you have to be ready for anything. The combination of pancetta with halibut was not a good choice according to Tom. Ashley was responsible for cooking the prawns and for most of the too-salty gnocchi. Eli had a lesser role, including sampling maybe half the prawns in the items that irritated the judges. Tom stated that the ghocchi were too heavy and the drawn brown butter had contributed to the saltiness. Based on the prior record of Mike V. I considered it highly likely that Ashley would be the one eliminated. She was.
There is some extensive analysis by Tom Colicchio of why the losing dish lost and the winning dish won and the relative contributions of the chefs on each of those 4 teams. I don't have room to duplicate it here but can highly recommend it to you at the BRAVOTV website.
There was some discussion by the judges about how to fix a bad dish and one of them even suggested not serving it. As we know from I believe Ash's experience in last week's Quickfire, that is not a solution and there really is no solution when you are up against a fixed time deadline. In a normal restaurant environment you can give the individual ordering that dish some other gratis treat to motivate him/her to wait for the dish to be redone properly or encourage them to order as a replacement something else that could be done quickly. Those are not possible in the Top Chef kitchen. The chefs stand or fall without any real hope for redos.
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