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S22.E01: Across Canada, We Go!

Bastet

By Bastet
in Top Chef

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Bastet

Bastet

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I cracked up when Vinny started being obnoxious about his "theatrical" plating, because when I was looking at pictures of the cheftestants earlier today, I saw his and immediately thought he looks like someone who'll turn out to be insufferable.  But I thought he was mostly okay, except for just declaring they were going to do it his way rather than explaining why it was something more than a gimmick.

I was embarrassed for Mimi; obviously she can cook better than that to be selected for the show, and there were other chefs with time management problems, not unusual for the first EC, but that was a bad plate of food.  I hope she has success in LCK to feel less awful.

As I noted in the media thread, it turns out I've had Katianna's food; she has a Korean soup joint in L.A. that's quite tasty.  Interesting learning she did not grow up surrounded by the food of her culture, as that's the restaurant's claim to fame -- the soups all taste like something a Korean grandma spent two days cooking.  It's also interesting that her and Kat's restaurants are so close to each other.

Anya remembering how worried she was no one was going to try a new Russian restaurant once Russia invaded Ukraine made it particularly nice to hear how well it was received.

On a shallow note, Lana is gorgeous.  Mossimo is not bad to look at, either.  I LOL at all the talk at the dining table about his booming voice.

  • Like 7
Tess23

Tess23

All in all, a great start to the season. No silly challenges - just cook good food. 

I questioned Vinnie's insistence on the apple vessel for the chowder, but am now craving it something fierce. Tom's mention of scraping his spoon on the bottom and getting apple with the chowder - yummy.

Red-haired woman from Chicago. You are already working my last nerve. Please go soon. 

Hey, Top Chef interns - if you're reading this, please tell your bosses to leave the chyrons up for more than 1.2 seconds. Seriously. 

Gayle, love you girl, but your stylist is doing you no favors. 

Kristen is great, IMO. She doesn't try to be Padma, Jr. and is carving out her own niche.

  • Like 18
buttersister

buttersister

Red-haired chef —Bailey?—works with Sarah G from Monteverdi. The food is reportedly delicious but in her season, Sarah was a pill. So, bye soon.

Vinnie is a bit hard to take, but his dish looked luminous and it made Tom so happy.

Season won’t take long to separate the potential finalists from the annoying, it never does. But huge relief, doesn’t advertise any mean girls or jags, and I enjoyed them highlighting the five regions and their foods. Let’s go!

I ❤️ Canada.

  • Like 15
Yeah No

Yeah No

I love Canada too. Boy has Toronto grown since I went there 30 years ago!

I thought Vinnie's dish looked like a winner right away. I hope he doesn't turn out to be unlikable. 

I have a lot of Sicilian cousins in Montreal so Massimo intrigues me.

I felt bad for the woman that went home but wow, was her dish a clunker. I got the impression that the time management and other issues some of them faced had something to do with how cramped they all were in that kitchen. And that's too bad.

Yes to Gail's stylist not doing her any favors. 

And yes to the chyrons needing to stay up longer. I had this gripe last season as well so they're not getting the message.

And where did they find the Buddha Lo almost-lookalike? I seriously almost thought Shuai was him when I first saw him. 

So far it doesn't seem like it will be a bad season but it's too soon to tell.

  • Like 7
NowVoyager

NowVoyager

I forgot this was coming on today. What a lovely surprise! My mouth was watering throughout--- up until gummy potatoes & dry pork. I. Died. When the Inuit guest judge said it tasted like powdered potatoes. Lol, the shade! There was no suspense whatsoever who was going home. Vinny is the one to watch. I was annoyed he pushed for the apple bowl in the Quickfire. I thought it might make the soup cold. I stand corrected that it added a flavor element to the dish. Also, I can't be mad at someone advocating for their point of view in team challenges. I have a few other favorites, but I cannot recall their names yet. I love that they showcased such beautiful ingredients from the various regions of Canada. Yet another risotto fail for the books. That was a less than smart move. All those beautiful ingredients & ole girl chose to showcase rice? She's my guess for next out. Lots of timing mistakes. I hope they get it together soon. It's a shame to have someone go home due to needing a few more minutes to plate.

  • Like 5
kirklandia

kirklandia

(edited)
On 3/13/2025 at 8:50 PM, buttersister said:

 

Red-haired chef —Bailey?—works with Sarah G from Monteverdi. The food is reportedly delicious but in her season, Sarah was a pill. So, bye soon.

 

I only recently saw that early seasons of Top Chef are now available free On Demand. 

So I've been playing catch-up to the point where I started watching (Season 10, here in Seattle).

I had made it as far as episode 13 of Season 9. And I was not expecting a Season 9 spoiler in the first episode of season 22!  

So now I know that Sarah came in second. Fortunately I don't know who won, and I'm really happy that it wasn't Sarah because she bugs the crap out of me.

(Thanks for letting me vent. No one else would understand…)

 

Edited by kirklandia
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marke34

marke34

(edited)

I love how Bailey said that she was going to do well with risotto, because she trained under Sarah G. from season 9.  Completely ignoring how much of an unlikable bitch Sarah was back in season 9 for a second, when Sarah tried to make risotto in her own season...she got dinged for undercooked rice.  I don't think Sarah's the best person to reference when you want to inspire people with confidence on you finally being the one who makes a great risotto on top chef.

 

As for the season itself, great start I like the episode, both of the challenges were well designed.  Season 22 at the start at least feels far better than the previous season, feels like we got a far more talented group of chefs than back in Wisconson, and there's better editing this time around.  I could already see a few frontrunners in Vincenzo, Anya, and Shuai.  It's a good sign when most of the issues were plating/time management issues.  Very few are outright bad dishes themselves.

 

Out of curiosity, if you were to compete in the elimination challenge, which one of the 5 boxes would you want to get, and feel the most comfortable with making a good dish out of?

Edited by marke34
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dleighg

dleighg

8 hours ago, Yeah No said:

And yes to the chyrons needing to stay up longer. I had this gripe last season as well so they're not getting the message.

yeah, when they finally got to the "Northern" region ingredients they didn't list any of them verbally, and the written list was up for a half second. I had to go back and pause it to read what was in the group.

So we didn't see any judges' table discussion. I guess they figured we got enough at the "eating table".

8 minutes ago, Seelouis said:

I didn’t like how Bailey left out Anya when presenting the quickfire and then looked annoyed when Anya called her on it. 

I agree, but it was kind of weird that Anya's complaint was that "cabbage is so Russian" rather than "cabbage was my contribution to the dish."

  • Like 3
Seelouis

Seelouis

42 minutes ago, dleighg said:

yeah, when they finally got to the "Northern" region ingredients they didn't list any of them verbally, and the written list was up for a half second. I had to go back and pause it to read what was in the group.

So we didn't see any judges' table discussion. I guess they figured we got enough at the "eating table".

I agree, but it was kind of weird that Anya's complaint was that "cabbage is so Russian" rather than "cabbage was my contribution to the dish."

I think she said that because Bailey introduced the dish as combining the styles of the other 2 chefs. So Anya was saying that cabbage reflected her style. 

  • Like 10
PhoneCop

PhoneCop

Man, it feels like ages since last season. 

This seems like a solid group—some who are off to a rockier start than others, but no outright duds like last year’s David Murphy. And I want to be optimistic—not counting all-stars seasons, there’s been a long alternating pattern of winners I like and winners I…am less enthusiastic about, so I’m due for a good one. (Not that I disliked Danny as such, I just liked others more.)

Kat having worked for Billy Corgan means it’s gonna be a struggle for me not to make Smashing Pumpkins dad jokes for however long she lasts. (“So, Kat, what did you make tonight, tonight?”)

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sugarbaker design

sugarbaker design

3 hours ago, CatWarmer said:

I suspect Bailey's risotto was a producer requested dish - for the drama of Oh No Risotto and to reference Sarah. And that she knew she wouldn't be eliminated.  So she possibly said, fine, I'll make your stupid risotto but the rest will be something I want to cook.

That would be cheating, right? Do you really think the producers would engage in such sketchy behavior? Why on earth would they want to reference Sarah?

The woman who was born in Korea by American parents who later embraced her heritage, I cannot remember her name. When they were showing pictures of her adoptive family, one picture looked like Reid Scott of Veep.

  • Like 10
Bastet

Bastet

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8 hours ago, dleighg said:

So we didn't see any judges' table discussion.

Probably because there was nothing to discuss.  Kat didn't get everything on all the plates, but the judges at least liked some of what they ate.  They didn't like a single part of Mimi's dish.

4 minutes ago, sugarbaker design said:

The woman who was born in Korea by American parents who later embraced her heritage, I cannot remember her name.

Katianna.

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jackjill89

jackjill89

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4 hours ago, CatWarmer said:

I suspect Bailey's risotto was a producer requested dish - for the drama of Oh No Risotto and to reference Sarah. And that she knew she wouldn't be eliminated.  So she possibly said, fine, I'll make your stupid risotto but the rest will be something I want to cook.

I think she's just that egotistical and clueless. Also, while I understand producers  play a part in reality tv, I don't think they are going as far as to suggest dishes for the cheftestants to cook. I think that crosses the line in a competition like this.  

  • Like 25
marke34

marke34

(edited)
37 minutes ago, jackjill89 said:

I think she's just that egotistical and clueless. Also, while I understand producers  play a part in reality tv, I don't think they are going as far as to suggest dishes for the cheftestants to cook. I think that crosses the line in a competition like this.  

Yeah, IIRC, contestants aren't allowed to look up recipes on the internet for obvious reasons, so if they aren't allowed to do that, the producers sure as hell wouldn't be motivated or be allowed to actually outright give contestants recipes.

I find it hilarious that she referenced training under someone who undercooked rice when she tried to make risotto in her own season, but there's zero sign of producer interference here. 

Guess we'll find out if Bailey training under Sarah would translate to her being a bully like Sarah as well, there are already bad signs with her treatment of Anya.

She's currently the only person I dislike in a season full of cast members i like to watch, but not giving up on her just yet.  She interestingly enough worked for Beverly as well.

Edited by marke34
  • Like 8
gorgy

gorgy

(edited)

Somehow it always feels like a decade passes between seasons, but here we go again. 

let's see... Kristen feels much more confident as a host, so that's a big improvement right there - much less like she is Tom's sous-judge and more free to be herself.

Get back to me in a month and I might have remembered these people's names by then but they all seem very, very, very accomplished. I've been watching some "channel" called Top Chef Vault lately and it's showing seasons 1-5 on a loop and it's like night and day. Those first few seasons felt more like a show hosted by Gordon Ramsay than what this has become now. With that said, it was more viewer friendly in that regard. Like, I'm not even going to attempt to make anything I see now, but back then, yeah, I could pull some of those recipes off.

The one guy with the apple bowl and smoke came off a little too 1990s, but maybe that sort of thing is back in style.

That's all I got this episode. I'm sure I'll have more to say about the cheftestants, especially the French Canadian guy, next time.

Oh wait, that one adopted chef I think is related to that one actor from My Boys and Veep I find attractive, so that's who I am currently rooting for.

Edited by gorgy
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snarktini

snarktini

What excellent timing to lift up Canada!

Mimi was just out of luck. I'm glad she at least walks away with 5K, that's more than most early leavers get. She can buy cookware!

The risotto thing baffles me so much because the timing and how they serve just isn't sufficiently in their control. You may be a risotto expert but TC is not your kitchen -- having to plate 8 (or more!) of them at the same time according to an arbitrary clock, then it sits while they set up the shot and everyone presents.  It's delusional . (While it wasn't one of the bigger failures, the last season where they plated on tables -- imagine how much risotto could seize up poured onto a cold table)

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bravofan27

bravofan27

Bailey bragging about working with and learning "everything" from Top Chef Texas Season 9 Sarah, who was the meanest bully ever, was borderline racist to Beverly Kim because she only cooked "Asian" and teamed up with the other bully to make Beverly feel as unwanted as possible, I knew everything I needed to know about Bailey. And she did exactly what Sarah would have done, leaving out the person from a different culture and acting like they didn't exist (Ana). Her food wasn't very well liked and I think she will make more mistakes because her ego is too big and she isn't aware of what she is good at yet. 

I love how Anya is so happy about being from Russia and loves cooking cabbage. I don't think I realized that cabbage was THAT big of deal in Russia (I thought that was Ireland), but now I know!

Paula (from Ecuador, in KY) is very lucky she didn't go home as well with her really gross lamb chops. She wasn't freaking out that much when they were all different temperatures, so I wonder if she might be too chill for this show, where you need to panic in order to get the energy to pivot to plan B or C or D. She was more, "They aren't cooked evenly. Oh well."

 

  • Like 8
caitmcg

caitmcg

3 hours ago, Quilt Fairy said:

Is this the first time the prize amount has been up to $250K?  I don't remember it being so much before.

It definitely has been for at least the past couple of seasons. They do keep throwing more money at the contestants, like offering cash every QF now, and the additional $125K in Delta flight credit is a major added perk.

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Dewey Decimate

Dewey Decimate

21 hours ago, marke34 said:

Out of curiosity, if you were to compete in the elimination challenge, which one of the 5 boxes would you want to get, and feel the most comfortable with making a good dish out of?

I'm not much of a chef myself, but the ingredients that appealed to me the most were those from the eastern shore (cod, blueberries, etc). Or maybe I was just distracted by the Grizzly Adams-esque mountain man zaddy* presenting it.

*the kids are still using that term, right?

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Ancaster

Ancaster

(edited)
16 hours ago, Seelouis said:

I didn’t like how Bailey left out Anya when presenting the quickfire and then looked annoyed when Anya called her on it. 

I disliked Bailey for her snotty behaviour then and a couple of later occasions too.  I hope she goes soon if she's going to continue being a jerk.

Edited by Ancaster
Missing word
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ilovebeaarthur

ilovebeaarthur

On 3/14/2025 at 2:45 AM, marke34 said:

Out of curiosity, if you were to compete in the elimination challenge, which one of the 5 boxes would you want to get, and feel the most comfortable with making a good dish out of?

I really loved the western Canada box. I saw the foraged mushrooms (looked like chicken of the woods) and I actually said OOOH. They are fabulous mushrooms!

  • Like 5
Vandy10

Vandy10

I'm glad this show is back, and I'm happy it's in Canada!

At the start of the show I kept trying to figure out where I'd seen Kat before. Took me a minute, but I realized she's been on some Try Guys food series like Phone it In. On their shows, she's always come across as very cool and calm, almost aloof--probably because she knows way more than they do about cooking. So, it was interesting to see her being more challenged here, and even a little bit frazzled. I hope she does better as she settles into the Top Chef pace. It seems like the judges liked her flavors and techniques; she just has to master the timing.

Ancaster

Ancaster

The Dish with Kish is up on Bravo.com, as is Last Chance Kitchen.

Kristen Kish's guest is Brooke Williamson, who I liked on Top Chef and for a while afterwards, but who I've been finding increasingly insufferable in recent years.  Anyway, I liked her again here with Kristen, who is hilarious on this offshoot show, when she generally really lets her hair down, so to speak.  It features a few takes from their original (S10?) run together.

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seltzer3

seltzer3

17 hours ago, bravofan27 said:

Bailey bragging about working with and learning "everything" from Top Chef Texas Season 9 Sarah, who was the meanest bully ever, was borderline racist to Beverly Kim because she only cooked "Asian" and teamed up with the other bully to make Beverly feel as unwanted as possible, I knew everything I needed to know about Bailey. And she did exactly what Sarah would have done, leaving out the person from a different culture and acting like they didn't exist (Ana). Her food wasn't very well liked and I think she will make more mistakes because her ego is too big and she isn't aware of what she is good at yet. 

I love how Anya is so happy about being from Russia and loves cooking cabbage. I don't think I realized that cabbage was THAT big of deal in Russia (I thought that was Ireland), but now I know!

Paula (from Ecuador, in KY) is very lucky she didn't go home as well with her really gross lamb chops. She wasn't freaking out that much when they were all different temperatures, so I wonder if she might be too chill for this show, where you need to panic in order to get the energy to pivot to plan B or C or D. She was more, "They aren't cooked evenly. Oh well."

 

It did seem like why she checked her lamb chops, there little time left.  So she couldn't really fix anything, from what I remember.

There were a ton of chefs that had quite the jitters.  Don't remember so many people having time management issues.

  • Like 7
mlp

mlp

2 hours ago, seltzer3 said:

There were a ton of chefs that had quite the jitters.

Yes and that sort of surprised me because all of them have serious credentials.  There's a lot on the line  - reputation, money - so I guess that shouldn't be surprising.

I kept thinking that I knew Shuai Wang from somewhere but I couldn't think where I would have seen him before.  Then I realized that he looks a lot like Buddha.

  • Like 1
kirklandia

kirklandia

On 3/13/2025 at 11:01 PM, kirklandia said:

I've been playing catch-up to the point where I started watching (Season 10, here in a Seattle).

I had made it as far as episode 13 of Season 9. And I was not expecting a Season 9 spoiler in the first episode of season 22!  

So now I know that Sarah came in second.

And now I am watching episode 15, with the Final Four of Season 9.

Sarah's is the first face I see.    
And the finale is in -- Canada!

The circle is complete.

  • Like 2
Taeolas

Taeolas

A fun start and I'm looking forward to seeing more of Canada. When my home country is featured by a foreign (American) show, I tend to watch the scenary more to see what I recognize in general and see how it's presented. So far things are going well.

Considering the political situation, this is very well timed I think (and that is all I'll say).

On the bad timing side, having Delta being a major prize sponsor with them starting in Toronto is a bit off; considering the accident a few weeks back.  Not that anything could be done with that. 

 

Watching the shopping in Whole Foods, I snickered a bit at how much had to be blurred out. I don't think I've ever noticed them blurring the shop much in previous seasons, but I suspect there were some Canadian products that couldn't be shown clearly.  While most of the shopping should be simple, I do wonder if there will be some brand and/or product name challenges with Americans shopping in Canada (thankfully we are very similar most of the time)

 

The conclusions were pretty clear, both the best and worst dishes. Glad the Russian Chef did so well, especially in the Elimination challenge; I didn't like how she was almost literally the third wheel in the Quick Fire, and I'm sure the judges noticed it. Getting the Northern box was pretty much a gift for her as well. 

 

Admittedly, I didn't really recognize most of the Canadian chefs (though I recognized the Central chef as the TC:C judge after a bit). Three of them (Pacific, Prairie, Central) all have a lot of TV experience and it showed. The North Chef also presented herself very well; I suspect she has a lot of TV experience that I haven't noticed before (I'm really out of touch).

The Atlantic (Newfie) Chef seemed rather understated. He did well, but didn't seem as outgoing as I'd expect and felt a bit lost overall. He picked a very Newfoundland box in general which is to be expected. 

 

Anyways, great first start, and I'm looking forward to more. And I'm especially looking forward to them leaving Toronto and heading elsewhere across the country. 

  • Like 4
bravofan27

bravofan27

9 hours ago, carrps said:

Not too much to add, but every time I saw Bailey I wanted to grab her shoulders and tell her to stand up straight! She walked around all hunched over like an 80 year old grandma.

 

YES! I was like, how to describe her scatter. It was kind of like Demi Moore in "The Substance" when she becomes a monster and is scurrying about frenetically all hunched over like a character from Lord of the Rings or something. Is she super tall? It's so distinctive her gait.

Cheat sheet:

Each chef revealed a selection of six ingredients that represent their respective regions:

West: Pacific salmon, salt spring island lamb, red fire wheat, foraged mushrooms, hazelnuts, plums

Prairies: Ribeye, walleye, red lentils, sour cherries, tomatoes, cold pressed canola oil

Central: Rainbow trout, peaches, corn, ice wine, pea shoots, pork

Atlantic: Cod, dulse seaweed, potatoes, snow crab, blueberries, screech rum

North: Beets, carrots, crowberries, turbot, arctic char, oats

I don't know what a lot of these ingredients are. But I love meat with fruit. Turkey and cranberries are my favorite ever. I don't know about fish with fruit though. I think the West, with the salmon and mushrooms would be most delicious for me. I'm surprised no one made a desert with the fruits. 

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marke34

marke34

(edited)
5 minutes ago, bravofan27 said:

I don't know what a lot of these ingredients are. But I love meat with fruit. Turkey and cranberries are my favorite ever. I don't know about fish with fruit though. I think the West, with the salmon and mushrooms would be most delicious for me. I'm surprised no one made a desert with the fruits. 

Yeah, I liked the western box the best as well, I adore Lamb, Salmon, and Mushrooms.  Lamb has even more flavor than beef, and I love the gaminess of lamb.  There were no bad boxes/duds, and all have amazing ingredients that anyone could do a lot with though.

Edited by marke34
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bravofan27

bravofan27

(edited)
On 3/14/2025 at 1:50 AM, NowVoyager said:

I forgot this was coming on today. What a lovely surprise! My mouth was watering throughout--- up until gummy potatoes & dry pork.

Mimi said she was late tending to the pork because of the potatoes. Which were awful (and looked terrible on the plate). Maybe trying to doctor them up she made them worse? She said as long as they tasted good it would be okay. They looked dreadful, and I would never have thought they were mashed potatoes by looking at them. 

That said, I'd be thrilled to be served that dish in the hospital. 

Edited by bravofan27
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bravofan27

bravofan27

On 3/14/2025 at 7:26 PM, jackjill89 said:

I think she's just that egotistical and clueless. Also, while I understand producers  play a part in reality tv, I don't think they are going as far as to suggest dishes for the cheftestants to cook.

The producers are just trying to keep things moving and not spend too much money. They don't care at all about the challenges. They have a different group of people that project manage that. 

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Ancaster

Ancaster

2 hours ago, bravofan27 said:

 

I don't know what a lot of these ingredients are. But I love meat with fruit. Turkey and cranberries are my favorite ever. I don't know about fish with fruit though. I think the West, with the salmon and mushrooms would be most delicious for me. I'm surprised no one made a desert with the fruits. 

I'm in the Pacific NorthWest and one of iconic menu items of a landmark restaurant here was for decades salmon with berries and hazelnuts.  It was really good!  They don't offer it any more, but I just checked their website and they now have a salmon, mushroom, and hazelnut dish.

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SoCal Mema

SoCal Mema

On 3/14/2025 at 1:10 AM, Yeah No said:

I love Canada too. Boy has Toronto grown since I went there 30 years ago!

I thought Vinnie's dish looked like a winner right away. I hope he doesn't turn out to be unlikable. 

I have a lot of Sicilian cousins in Montreal so Massimo intrigues me.

I felt bad for the woman that went home but wow, was her dish a clunker. I got the impression that the time management and other issues some of them faced had something to do with how cramped they all were in that kitchen. And that's too bad.

Yes to Gail's stylist not doing her any favors. 

And yes to the chyrons needing to stay up longer. I had this gripe last season as well so they're not getting the message.

And where did they find the Buddha Lo almost-lookalike? I seriously almost thought Shuai was him when I first saw him. 

So far it doesn't seem like it will be a bad season but it's too soon to tell.

And a big NO the hats.

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Rai

Rai

I recognized Mimi and Tristan right away from Chopped, so that was funny. It sounds like Kat might have been on it too, according to one of my food TV buddies. Mimi had regrettable hats on Chopped too, btw. I was bummed to see her go so soon since time management got more than one chef (weird for Chopped veterans, I have to say).

I didn't like how abruptly they cut Mimi though. That was weird! No suspense at all. I hope that's not going to be the standard throughout this season. I like deliberation, I like each chef receiving their critique, and I feel like I missed a big chunk of judging.

Speaking of judging, lord, I'd love a season where Gail can just wear whatever she wants and not get dunked on for having breasts. She's always worn outfits that show off her figure, but Padma's styling tended to be pretty focus-pulling, so I think Gail flew under the radar a bit. Ladies of a certain build tend to have the dilemma of wearing stuff that wouldn't look too revealing on smaller chests or turtlenecks. As a gal who is in the Gail dilemma camp, I appreciate she's just gonna wear what she wants and always has been that way. Am I a bit sensitive because I have the same dilemma and a lifetime of inappropriate and unwarranted comments to go along with it? Yes. Could people just leave a large-breasted woman alone to live her life? Also yes.

Anyway, overall, off to a solid start. I'm looking forward to seeing more of Canada and hope everyone gets their nerves and time management under control. Perhaps even under their hats!

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bravofan27

bravofan27

3 hours ago, carrps said:

I've been in the hospital twice in the last five months, and all the food I had looked (and I'm sure tasted) much better than Mimi's dish. The only issue was the low/no salt menu they made me choose from.

It looked gross-- BUT the lack of salt and flavor in hospital food is why I said that. Mimi said she was going to really focus on flavor. 

Mod-Tigerkatze

Mod-Tigerkatze

Hi everyone,

while there haven’t been many comments about Gail’s cleavage yet, I'd like to drop in with a brief reminder to please keep in mind that our posts have an impact on everyone who frequents the forum: fellow posters, guests and community members who read.

I know there are circumstances under which emphasis on a woman’s assets can be distracting and I understand that the comments are neither directed at a fellow community member nor are they meant to be harmful.
Kindly remember though, that we’re a community made up of thousands of individuals from all walks of life. Our backgrounds and experiences differ and so do our preferences and physical traits. That individuality means that our posts impact each of us differently and a comment considered harmless by the poster because it's directed at someone on TV can be harmful to a reader regardless of who the comment is about.

It’s for that reason that moderators encourage members to take a moment before posting and consider how a post might come across to fellow community members. What might the impact of our post be? What is the intention of the comment and how might intent differ from impact? What discussion might our comment invite and what posting environment might it create? How would we feel if we were the individual who the comment was made about or we felt like it could be about us?

Whenever I peek into the forum, I enjoy the constructive back and forth and that the focus is on the action and the competition and not the individuals. I look forward to seeing that continue.

Thank you and enjoy the season!

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lh25

lh25

As far as the contestant making risotto, I think it was a case of her having decided beforehand she wanted to make it and shoehorning it into the challenge.  Rather than thinking about the ingredients and letting them lead to the dish.  I've seen other times I think that's what they did, and it rarely turns out well.

For the apple bowl, I wonder if the smoke he added did anything for the dish?  It looks like it had dissipated before the judges took the lids off? 

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