Top Chef Chicago (Spoiler Thread)

[Daxx]

I think they are trying to make the show more "accessible" to your average viewer. For most people Outback Steakhouse is "fine dining" and duck breast is exotic.

Oh, I totally understand that! Last season, I would watch and think "I would never, in a million years, eat THAT (geoduck)!" However, these are chefs and I don't expect them to make "run of the mill Outback Steakhouse/stuff I can make at home" stuff! I expect to see some odd things. Don't get me wrong ... every now and then, they throw in a few "average" things in --thinking of the Mini Mart, TGIFriday, cooking for kids, Red Robin, comfort food challenges. I am sure that it was prob. more "poor planning" on the Top Chef producers part to have two "catering to the masses" events and not space them out more w/in the season.

However, these chefs should be showing off their culinary skills. Anyone (well, maybe except Zoi) can make pasta salad. Honestly, it doesn't take great culinary skills to boil pasta, throw in some veggies or whatever and throw some dressing on top. I'm not a Top Chef and I can handle that. Great that you can be flexible as a chef, but my guess is that you're going to open your own fine dining restaurant, you're not going to cater block parties and you prob. won't be making pasta salad.

 

[robinb]

Oh, I totally understand that! Last season, I would watch and think "I would never, in a million years, eat THAT (geoduck)!" However, these are chefs and I don't expect them to make "run of the mill Outback Steakhouse/stuff I can make at home" stuff! I expect to see some odd things.

I was just trying to explain why they "dumbed down" the show a bit. FWIW, I have eaten geoduck . It was one of those things that I will not eat a second time, LOL!

 

[Daxx]

I was just trying to explain why they "dumbed down" the show a bit. FWIW, I have eaten geoduck . It was one of those things that I will not eat a second time, LOL!

Oh, I know that! We're totally on the same page. I still think that the first seasons were fine w/o making it "for the non-gourmet". I mean, while I would never eat some of the things on the show, it doesn't mean I can't appreciate the skill that went into them. Seriously ... how much skill does it take to make a corn dog or pasta salad? That, to me, does not ring out "Top Chef".

Really ... what happens if someone (a non-gourmand) books a table at a Top Chef winner's restaurant thinking they're going to get the pasta salad like they saw on TV?

Maybe we ought to have "Top Not-A-Chef" or "Top Home Cook" as a suppliment for those who are non-gourmands!!!

I am sure I could take that geoduck recipe and substitute some other seafood and create a similar dish that was more mainstream. Whenever they cook I always think "how could I modify that so my family would like it?" Usually, it would be a meat substitution. Sure, it might not taste spot on ... but it would be fun to try!

 

[RUDisney]

Geoduck is something that intrigues me, especially after I watched Mike Rowe harvest them on Dirty Jobs. What did it taste like, Robin?

I supposed that it's something, like duck, that you either cook really well or it sucks.

 

[robinb]

Geoduck is something that intrigues me, especially after I watched Mike Rowe harvest them on Dirty Jobs. What did it taste like, Robin?

I supposed that it's something, like duck, that you either cook really well or it sucks.

It's a giant clam. IIRC, it had the texture of squid but didn't taste as good (and I like squid). It was a while ago and I now have an allergy to clams and oysters so I try to avoid them as much as possible.

 

[Oh Kay!]

Imzadi -- b/c you're more "in the know" ... do these famous chefs (Bourdain, etc.) do a lot of catering?

Not Imzadi, but yes the chefs do catering, or rather banquets. I think it is taught at all the culinary institutes. I knew a French certified master chef (I was friends with one of the restaurant owners). He would never turn down a catering job if it meant more revenue to the restaurant.

Thomas Keller worked at a beach burger joint once upon a time, Mario Batali worked at a pizza joint and Anthony Bourdain worked at a theme restaurant. They all had to start somewhere.

 

[RUDisney]

It's a giant clam. IIRC, it had the texture of squid but didn't taste as good (and I like squid). It was a while ago and I now have an allergy to clams and oysters so I try to avoid them as much as possible.

Thanks for your description. I'd still like to try it. Too bad about your allergy. That stinks.

 

[Oh Kay!]

I really should stop watching this show live. I get hungry looking at all the food but I need to lose 10 lbs! I think I'll DVR the rest of season. Speaking of the future episode, looks like there will be blood.

BTW, I don't quite understand why that chef was let go. I'd thought his partner was more responsible for the dish.

 

[Bob Slydell]

BTW, I don't quite understand why that chef was let go. I'd thought his partner was more responsible for the dish.

I think generally when it's a decision between someone who comes up with a poor dish or a partner who stands there and doesn't stop them from creating that dish, they tend to boot the chef that does nothing. The chef who is more proactive usually gets the pass.

 

[robinb]

I think generally when it's a decision between someone who comes up with a poor dish or a partner who stands there and doesn't stop them from creating that dish, they tend to boot the chef that does nothing. The chef who is more proactive usually gets the pass.

I think they kept Spike because he makes better TV.

 

[Bob Slydell]

I think they kept Spike because he makes better TV.

That too Miguel was kind of boring, I agree.

 

[nannerbadnanner]

I was very happy that even the worst dishes weren't that bad at all. I found that to be very refreshing.

Also, I think Ryan is just a bit....dim? He said Mark was from New Zealand or New England. Alrighty then!

I think Stepanie is my favorite so far. She seems very level headed and very talented. I really don't hate anyone yet, but I may start hating Zoi if she doesn't stop whining!

 

[Bob Slydell]

I really don't hate anyone yet, but I may start hating Zoi if she doesn't stop whining!

I agree. And I know you're going to be loyal to your partner and all, but if the two of them are going to whine anytime the other one is on the chopping block, it's going to get old quickly.

I keep wanting to hate Richard, but despite nearly always being up near the top every week (although it looks like that might change next week), he really hasn't been as arrogant as I thought he was going to be.

 

[BratTink]

I HATE Richard and its all about the stupid hair. I don't know why but the hair just bugs me. I think last night's immunity challenge really showed the "chefs". I could not do a lot of what they did to show their skills.
I hate to agree, but I think Spike makes better tv so he stayed BUT they have thrown people off in the past for standing back and only assisting, which Manuel did.

 

[cristit14]

I didn't think I would like Richard at all, but I kind of like him (just hate his hair). I agree with the fact that Spike makes better tv than Miguel too, he didn't really stand out for me.

 

[robinb]

I hate to agree, but I think Spike makes better tv so he stayed BUT they have thrown people off in the past for standing back and only assisting, which Manuel did.

I actually think they did send the right chef home. The judges said that the dish would have been better (1) with a more delicate protein than the sea bass (like lobster) and (2) with a better side accompaniment. BOTH of those were Manuel's decisions. Spike had the boring "safe" concept, but Manuel messed it up.

Did anyone else think that Stephanie and Lisa were going to get the bottom two because they didn't do a dessert as the final course? I was shocked that they were in the top two!

It looks like next week is another episode of Top Catering Chef. *sigh*

 

[Mickey's sunshine]

I missed most of last nights show so I will to catch it one of the times they replay it. I did see who packed their knives and left.

 

[Bob Slydell]

Did anyone else think that Stephanie and Lisa were going to get the bottom two because they didn't do a dessert as the final course? I was shocked that they were in the top two!

I was shocked that they weren't in the bottom two, but not because they didn't do a dessert. It seems like anytime they do one of these multi-course dinner parties, someone always tries to make a dessert, screws it up, and then gets hammered for trying to be a pastry chef. So they really couldn't, I think, beat up the last course chefs for not doing a dessert.

I did think, however, that the judges would rip apart their dish. I don't know why -- I think it was just the way last night's show was edited that led me to think that it was going to be a disaster for them.

 

[robinb]

I was shocked that they weren't in the bottom two, but not because they didn't do a dessert. It seems like anytime they do one of these multi-course dinner parties, someone always tries to make a dessert, screws it up, and then gets hammered for trying to be a pastry chef. So they really couldn't, I think, beat up the last course chefs for not doing a dessert.

You're right ... I remember that too. But I also seem to remember them slamming chefs for NOT making a dessert too.

You're also right about the editing. I was sure they were going to be in the bottom until the table began eating it.

 

[Figment22]

I knew Manuel was gone as soon as he said he was missing his kids. That's the telegraphed "loser's edit" on Top Chef!

I think Stephanie may actually become the first female Top Chef.