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The Chefs/Cheftestants of Top Chef

Veruca Assault

By Veruca Assault
in Top Chef

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dleighg

dleighg

(edited)

It was filming when the Queen died (they showed London being shut down so they had to change the format of one of the challenges). That was in early September.

Edited by dleighg
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Salacious Kitty

Salacious Kitty

9 hours ago, dleighg said:

It was filming when the Queen died (they showed London being shut down so they had to change the format of one of the challenges). That was in early September.

Yeah, that's what I remembered, just not the exact timing other than sometime in September. 

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tvchick

tvchick

A historic inn and its restaurant, helmed by Lee Anne Wong from the early seasons of Top Chef, were lost in the Maui wildfires.  She's been working with World Central Kitchen to feed those affected and is urging those who want to contribute to donate to Maui United Way.

https://wapo.st/3Ow0lJe

(article is gifted, I think)

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Bastet

Bastet

15 hours ago, Vermicious Knid said:

I would not pay $150 for this menu:

I wouldn't pay $15 for it, as I don't like deviled eggs, pot roast, or green bean casserole.  I'd eat the pasta or pepperoni rolls if served to me, but wouldn't ever order either of them.  The only thing on that list I like is sole meuniere.

I remember looking at their full menu when this restaurant was announced, and very little of it appealed to me.

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jcbrown

jcbrown

On 8/12/2023 at 4:53 PM, tvchick said:

A historic inn and its restaurant, helmed by Lee Anne Wong from the early seasons of Top Chef, were lost in the Maui wildfires.  She's been working with World Central Kitchen to feed those affected and is urging those who want to contribute to donate to Maui United Way.

https://wapo.st/3Ow0lJe

(article is gifted, I think)

I knew the Pioneer Inn had been lost but I had no idea Lee Anne was the chef there. We have been to Lahaina as part of our Maui trips nearly every year for more than two decades. I'm sorry I didn't know that was where Lee Anne was cooking.

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Bastet

Bastet

32 minutes ago, HyeChaps said:

www.nbcnews.com/nightly-news/video/-top-chef-star-still-feeding-lahaina-community-after-losing-restaurant-191142981649 

Having been to Lahaina, the images of destruction have been on my mind a lot lately, but now seeing someone I "know" really got to me -- when Lee Anne said, voice breaking, "We lost a whole town", I choked up.

Here's a longer piece, from Good Morning America:

 

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buttersister

buttersister

I watched Stephanie Izard and Shota go head to head on some Guy Fieri grocery game show. Forgive me, but I like them both enough to watch even Guy (muted). Shota went down. Again. Nate Appleman was there, too. I can record and ff as long as Steph is in it. Eaten at all of her Chicago places. A fan.

Also a WCK contributor, so here we come, Sheldon and Lee Anne. Good people.

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JTMacc99

JTMacc99

On 8/13/2023 at 5:16 AM, dleighg said:

I am a big V-brothers fan, but that menu is ridiculous.

Catching up on Top Chef stuff, so I'm a day late and a dollar short here, but I would imagine that if Michael Voltaggio is involved, Green Bean Casserole and Pot Roast are likely to be "Green Bean Casserole" and "Pot Roast" in name only.

It's not really his style to serve anything remotely close to what you would find in the standard Betty Crocker cookbook from 1983.

 

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Yeah No

Yeah No

20 hours ago, RealityCheck said:

How TV Host Carla Hall Stays Authentic On-Camera (Audio Only)

In this interview, Carla talks about leaving her first career as an accountant to explore modeling and then cooking.  Then she discusses her pivot to TV, her commitment to being herself on screen, and her latest project Chasing Flavor, which is now available to stream on Max.

I haven't listened to the interview but I knew about Carla having left accounting and I still can't wrap my mind around her ever having been an accountant.  I worked with accountants for many years and she is nothing like any accountant I ever met.  All I have to say is "no wonder" and "thank goodness" she wisely made the career switch.

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nitrofishblue

nitrofishblue

I watched the first episode last night. 24 in 24 sure is a mixed bag. I barely remember some of the chefs competing. I somewhat remember Declan Horgan but not what show he competed on. Does anyone recall? Looks like some unknown chef could take it since some big names went out the very first shift.

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Mellowyellow

Mellowyellow

The delightful Eric Adjepong hosts Wildcard Kitchen which is very entertaining.

He’s such a great host and Food Network seems to know this. I find it fascinating because he’s not a loud character at all but has really carved out a good TV career for himself.


He’s dashing, witty and entertaining. Yeah I’m a huge fan😂 

I remember being salty when they eliminated him half way through a finale (loved Kelsey and Sarah too but that was uncalled for as he had his entire menu ready) so I’m thrilled he seems to be doing so well post Top Chef.

 

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mlp

mlp

7 hours ago, nitrofishblue said:

I somewhat remember Declan Horgan but not what show he competed on. Does anyone recall?

Declan was a finalist on Hell's Kitchen several seasons ago.   As I recall, he came in 3rd.  He was also on that feud show hosted by Darnell Ferguson.  I can't remember the name of the show right now.

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nitrofishblue

nitrofishblue

On 4/15/2024 at 5:29 PM, mlp said:

Declan was a finalist on Hell's Kitchen several seasons ago.   As I recall, he came in 3rd.  He was also on that feud show hosted by Darnell Ferguson.  I can't remember the name of the show right now.

Thanks for the info. I love to watch thw cooking shows. I can remember I had seen him but could not recall which show. Certainly not missing him AGAIN!!!

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Mellowyellow

Mellowyellow

Kwame is so so so sour!!! My goodness what happened to him??? I remember liking him in his season! Everytime I’ve seen him on TV after Top Chef he’s been sour. It’s interesting because some of the people who I initially didn’t care for on Top Chef such as Michael V, Marcel, Brian Malarkey have gone on to be great judges (Brian Malarkey is a very good judge!) or very likeable in their various other appearances.

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mlp

mlp

12 hours ago, Mellowyellow said:

Kwame is so so so sour!!! My goodness what happened to him???

He seemed OK to me at first on Top Chef but then he did his "pitiful" bit about his father plus Padma clearly favored him and I liked him less.  Not long after the show, he opened a high end, high cost restaurant with some novel concept I've forgotten and it failed in very short order, a couple weeks as I recall, losing a lot of money for his investors.  I don't know what he's done since (besides hawking nail polish) and don't care enough to Google him.  Every time I've seen him since, he's been self-important and humorless.  I don't know why TC seems to hold him in high regard.

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caitmcg

caitmcg

47 minutes ago, mlp said:

I don't know what he's done since

He published a memoir and a cookbook, he currently has a successful restaurant in NYC, is apparently about to open a second place in DC, and has an executive title with Food & Wine. I'd say he's bounced back from those earlier stumbles. He was quite young when he competed on TC and opened that first restaurant.

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MerBearHou

MerBearHou

On 5/12/2024 at 4:29 PM, mlp said:
On 5/12/2024 at 3:40 AM, Mellowyellow said:

Kwame is so so so sour!!! My goodness what happened to him???

He seemed OK to me at first on Top Chef but then he did his "pitiful" bit about his father plus Padma clearly favored him and I liked him less.  Not long after the show, he opened a high end, high cost restaurant with some novel concept I've forgotten and it failed in very short order, a couple weeks as I recall, losing a lot of money for his investors.  I don't know what he's done since (besides hawking nail polish) and don't care enough to Google him.  Every time I've seen him since, he's been self-important and humorless.  I don't know why TC seems to hold him in high regard.

I've always found Kwame to be a little sour and a little taken with himself, but his current restaurant, Tatiana, was named the #1 restaurant in NYC by the NY Times Food Critic.  

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tv echo

tv echo

(edited)

Harold Dieterle is opening Il Totano in May in the West Village...

A Top Chef Winner Finds a New Italian Perch
By Florence Fabricant   May 14, 2024
https://www.nytimes.com/2024/05/14/dining/nyc-restaurant-news.html 

Quote

Il Totano

With Harold Dieterle as the executive chef and a partner, Alexandra Shapiro, and her parents, Laura and Robert, have transformed their former Flex Mussels in the West Village into this Italian spot. They had reopened Hoexter’s on the Upper East Side late last year. Mr. Dieterle — formerly of Kin Shop and Perilla, and the winner of the first season of “Top Chef” — has southern Italian roots, as does his chef de cuisine, Steven Lopin. Il Totano will serve crudos, grilled shrimp with pepperoncini butter, bucatini con le Sarde, pork cotaletta, roast chicken Marsala and a baby calamari salad. The room — done in blues, mustard and rust — has seaside touches. (Friday)

154 West 13th Street, 212-929-0222, iltotano.com.


The First Winner of ‘Top Chef’ to Open a New Manhattan Restaurant
by Melissa McCart  May 15, 2024, 
https://ny.eater.com/2024/5/15/24153822/il-totano-opening-harold-dieterle-flex-mussels 

Quote

Owner of the revived Upper East Side tavern Hoexters and Flex Mussels, Alexandra Shapiro has teamed up with chef Harold Dieterle. Dieterle, the first winner of the debut season of Top Chef owner for the late Perilla and Kin Shop in the Village, will open Il Totano (“the squid”) on Monday, May 20. The Southern Italian restaurant in what had been a Flex Mussels location at 154 W. 13th Street, near Seventh Avenue, is an airy 80-seat spot with 1970s Italian holiday vibes. Dieterle says he was “doing a lot of fishing,” during the pandemic, which came with a lot of dry-aging: That aged fish inspires the centerpiece of the restaurant’s menu and the space, which includes a dry-aging fridge in the dining room. In addition to crudos, the menu revives Perilla’s spicy duck meatballs and pastas will include the new restaurant’s play on linguine and clams with ramps and guanciale. “It will be a seasonal menu that keeps things moving,” says Dieterle.

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