mlp May 4 Share May 4 Here's a different take on the same subject. I don't have a problem with a chef using a recipe he/she knows. We've seen that many times. What I do have a problem with is Danny winning a chaos challenge with one. He didn't meet the challenge IMO. Sorry this is choppy but I had to cut and paste from an email because I couldn't get to a link. ------------------------------------------------------------------------------------ Did Chef Danny *steal* his winning dish from a former colleague? It's plagiarism! Plate-giarism! VINCE MANCINI MAY 4 If you’ll remember from last week’s Top Chef, Chef Danny Garcia won the CHAOS-themed elimination challenge with his “Scallop Chou Farci, Yuzu Kosho, Vin Jaune,” I don’t know what half those words are either, but it’s not important right now. At issue is the fact that right after Garcia posted the dish on Instagram, a few users called him out for “stealing” the dish from Chef Victoria Blamey, for whom Garcia used to work with at the restaurant Mena in New York. Delish notes that Garcia was Blamey’s executive sous chef when Mena opened in 2022. Blamey herself posted an Instagram story basically confirming the callouts, Obviously, plagiarism is a complicated issue in kitchens. When Buddha Lo won a challenge for making Rigatoni Alla Amatriciana (“Marry Me Pasta,” as he called it), he didn’t claim to invent Amatriciana. Probably no one on the show assumed he did. It’s just a classic dish at this point, like Beef Wellington or Eggs Benedict. There are a lot of those on the show. As another commenter in Garcia’s post noted, Ilhan from season 2 made dishes from his restaurant basically the entire season and he ended up winning. That being said, it is a little weird to put out a dish from a restaurant you worked at when the challenge in question is “Break all the rules! Do something completely insane!” It’s also weird for a chef not to just say “this is a dish I learned at X restaurant” when they’re recreating this one, but in this case, Danny had an obvious motive for not doing so based on the challenge. If he would’ve said that, he almost certainly wouldn’t have won. Repurposing a dish from a restaurant where you worked isn’t that weird on Top Chef, and happens all the time. Doing it in a CHAOS challenge, and not crediting the restaurant, is a little weird. And the fact that his old boss trashed him for it seems to underline that. BUT! Sometimes bosses also take undue credit for an essentially collaborative process, just ask Thomas Edison. To that end, some Reddit users dug up an old article with Blamey discussing the dish, in which she actually credited Garcia directly for coming up with part of it: Success has a thousand fathers and all of that. Coming up with a component isn’t quite the same as coming up with the finished dish, and maybe that’s the only reason she seems pissed, or maybe there’s something more between them. From his end, I can see feeling a sense of ownership over something if you came up with the part you consider the crucial component. (I’ve always said that the scallop is the best part of the moose). And yet, there is something slightly underhanded about redoing a dish you’ve made 1,000 times in a “Do something crazy and creative!” challenge. Any other challenge, sure, but this one was specifically about improvisation and inventiveness, and he definitely kind of just faked that part. (The part about Blamey angry that Top Chef didn’t “do their research” is kind of funny, because what are they supposed to do, scour every menu of every restaurant their contestants have ever worked?) Whether that’s sketchiness or just gamesmanship is sort of in the eye of the beholder. Personally, I would’ve given Danny a pass if he just admitted what he did in the post interview, congratulating himself for getting away with it. Especially if he made an “aren’t I lil’ stinker??” face. I just wish Matty Matheson was here to explain, “Maybe the ugly dispute with his former employer is the chaos.” 1 Link to comment
paramitch May 5 Share May 5 12 hours ago, mlp said: Here's a different take on the same subject. I don't have a problem with a chef using a recipe he/she knows. We've seen that many times. What I do have a problem with is Danny winning a chaos challenge with one. He didn't meet the challenge IMO. I didn't have a problem with what Danny did because it was out of desperation, and he (and the majority of the rest of them) openly did not understand the challenge. I felt like he went with the primary rule of Top Chef, which is, "when in doubt, make it taste good." He picked and adapted a dish on the fly that he felt seemed to meet the challenge directive and hoped for the best. Which, honestly, was what many of the contestants seemed to do. Given the overwhelmingly negative reaction of the chefs (and viewers) to this challenge, I don't have a problem with what Danny did. 6 Link to comment
Heathrowe May 5 Share May 5 (edited) This feels like when a person in your friend group is upset that you “stole” their future baby name, and it’s something like Dana. Unusual but not trademarked, lol. Edited May 5 by Heathrowe 5 3 Link to comment
SemiCharmedLife May 7 Share May 7 On 5/4/2024 at 4:45 PM, mlp said: I just wish Matty Matheson was here to explain, “Maybe the ugly dispute with his former employer is the chaos.” Came here to comment that we finally see the chaos in Danny's dish. 😉 1 Link to comment
rlc May 8 Share May 8 On 5/5/2024 at 7:53 AM, paramitch said: I didn't have a problem with what Danny did because it was out of desperation, and he (and the majority of the rest of them) openly did not understand the challenge. I agree but would have preferred to see Savannah or Dan win based on the fact that they each made a tasty dish that embraced the spirit of the challenge. 5 Link to comment
tv echo May 9 Share May 9 Top Chef: Wisconsin Recap: Conceptual Clumsiness By Roxana Hadadi May 8, 2024 https://www.vulture.com/article/top-chef-wisconsin-recap-episode-8-restaurant-wars.html Quote ... But this Restaurant Wars is a classic example of the winning chefs not hitting the challenge brief, yet serving better dishes than their competitors who tried to fulfill the sentiment of the challenge. We’ve seen this play out on Top Chef (and The Great British Baking Show, for that matter) over and over again. Did the restaurant Channel deserve to win this Restaurant Wars? It’s honestly tough to say, because both it and Dos by Deul majorly suffered during their second wave of service, were inconsistent in getting food out in a timely manner, and had some sloppily conceptualized dishes. And for Channel specifically, I didn’t feel that either the chefs or the judges could believably explain how their generic “seafood” theme tied so many disparate dishes together. (Another classic Restaurant Wars tactic: picking a food group instead of a cuisine and deciding that’s enough.) But I think the judges very obviously prefer Danny and Dan’s food at this point in the competition, and there was nothing catastrophically wrong with Channel past that second-turn wait time. I would like it if not meeting the spirit of the challenge mattered more, but it doesn’t, so Dan and Danny’s presumed march toward the finals continues! * * * • When Tom asks Kristen what she would have changed about her own season 10 Restaurant Wars experience (for which she was eliminated and sent to Last Chance Kitchen), her reply was “chosen maybe a different team.” For those looking for drama, her team included Brooke, Josie, and Lizzie, and they lost to the three-member team of Josh, Sheldon, and Stefan. * * * • LAST CHANCE KITCHEN SPOILERS AHEAD: Let me start off by saying, I have all the respect in the world for Kaleena graciously but firmly refusing to compete on Last Chance Kitchen again for the sake of her mental health. I get it! She got eliminated once, went through Last Chance Kitchen, gave it her all during Restaurant Wars, and then got eliminated again and sent to LCK again. Worst-case scenario, she would get eliminated a final time. Best-case scenario, she makes it back onto Top Chef proper … and is then open to elimination all over again. The roller coaster sounds grueling and exhausting, and I think it was really self-aware and confident of Kaleena to realize she’d proven all she needed to and didn’t want to dive back into the tumult. So, Kaleena leaves, to Tom’s surprise (I’m assuming she told a producer beforehand what she was going to do, but Tom being thrown off seemed genuine to me and his “some things are more important than competing” felt off-the-cuff enough to be spontaneous), and he asks the previously eliminated Rasika if she’d like to compete in Kaleena’s place, which she does. 1 Link to comment
tv echo May 9 Share May 9 (edited) I was at the 'Top Chef' taping of Restaurant Wars at Milwaukee’s Discovery World. Here's a peek behind the scenes Rachel Bernhard Milwaukee Journal Sentinel May 9, 2024 https://www.jsonline.com/story/entertainment/dining/2024/05/09/a-peek-behind-the-scenes-at-the-top-chef-wisconsin-restaurant-wars/73615062007/ Quote After having a shot at trying all 13 of the chefs’ dishes when I attended Episode 3’s cheese festival, I was a little bummed when I learned I’d only get to dine at one of the two restaurants that day (especially since I now know Milwaukee chef Dan Jacobs had the winning dish of the week on the other side of the partition). I had a little FOMO moment peeping into opposing restaurant Channel next door, but that feeling didn't last long. I found Dos by Deul’s decor to be a little sparse, but ethereal: an accent wall painted with a teal-green gradient, crisp white tablecloths, forest green napkins, minimalist (but very pretty) flower arrangements on each table (with planted microphones in each to capture our dish critiques). There was a glass wall at the front that showcased Discovery World’s lush green lawn and Lake Michigan in the background, so I think the design was meant to show off the natural beauty outside. Laura welcomed us to our table and was absolutely lovely the entire time (I now feel awful for pegging her the season’s new villain during the Supper Club episode). She welcomed us with a refreshing green agua fresca and explained the restaurant’s concept. She told us two of the chefs on her team were Mexican and two were Asian, so they wanted to blend their heritages together. But aside from that tidbit, we had no idea who else made up the Dos by Deul team that night (I’ve had fun piecing together who was on each team as I've watched the season go on). * * * Collectively, the dishes were stunning to look at. The plating was gorgeous and the dishes were vibrant with pops of green that felt at home with the restaurant’s decor. * * * Dinner started out strong with Laura's beef tartare — the spicy-sweet gochujang with cilantro green goddess sauce gave it life, but I agreed with the judges that the rice cracker it was served with wasn’t necessary. I was in love with Soo’s second course: chewy Korean rice cakes with a mossy green salsa verde, crunchy pepitas and Chinese sausage. I would order it again and again on any menu. And while I did really enjoy the individual components of Manny’s poached shrimp with jicama kimchi and miso butter sauce, the rich sauce felt incongruent with the bright flavors in the rest of the dish. His beef tenderloin, however, might have been the best dish of the night — our table was clamoring over that mole negro and the beef’s tender cook. Sadly, Kaleena’s Dungeness crab dish faded into the background, as did the team’s pork tenderloin a la talla — I remember wanting so much more from my final dish of the night. Laura returned to our table a couple times throughout our meal, checking in to make sure everything was going well and explaining some of the components of each dish. She also shared she had opened a restaurant back home in San Francisco just a few weeks before “Top Chef” had begun filming. She was attentive, personable and warm at each visit. * * * But one thing stood out to me: It was absolutely silent in the room. Aside from light table chatter (we were mindful to talk at a respectful volume), there was no ambiance. Of course, background music wouldn’t be possible to pipe in while cameras were rolling, but that pin-drop-quiet dining room felt so eerie and sterile. * * * At the end of the meal, we were given a restaurant check presenter, but instead of a check, there was a comment card inside. I was designated to write our thoughts on each dish and Dos by Deul as a whole (oh, I wish I had a copy!). When I was done writing, it was time to leave. On my way out, I felt so bad for the folks still waiting to be seated for dinner. After our smooth and speedy experience, and now knowing that the service at both restaurants slipped as the night went on, I felt lucky to be in and out so quickly. Edited May 9 by tv echo 13 1 Link to comment
tv echo May 10 Share May 10 (edited) Another behind-the-scenes report from Restaurant Wars... Talking ‘Top Chef’ – A Roundtable Recap of Episode 8 BY ANN CHRISTENSON AND CHELSEA MAMEROW MAY 9, 2024 https://www.milwaukeemag.com/talking-top-chef-a-roundtable-recap-of-episode-8/ Quote Our art director Chelsea Mamerow was able to attend the “Restaurant Wars” taping last summer. Here she talks about her experience, plus some highs and lows from this episode, with dining editor Ann Christenson. Warning! Spoilers ahead. * * * Chelsea: We were at Channel. I was super pleased to be able to eat Dan’s food (I missed his last time around!) and also just to see that he was still in the competition! * * * Chelsea: It seems my husband Kevin picked all the best dishes, he had both Dan’s walleye and Danny’s carrots. We shared everything and can confirm that those were both delicious. I had Savannah’s mushroom and scallops, which I remember thinking, on first bite, was like a flavor explosion, delicious but so intense it was too much by the end. I also had Michelle’s catfish which was, as the judges said last night, excellent. You couldn’t tell, but that catfish dish was a huge portion – twice as much food as any of the other dishes. Ann: Amanda made a vegan gumbo, which sounded risky. It included kombu. How was that? Chelsea: I didn’t get to try that one! We were seated with [The Milwaukee Business Journal’s] Mark Kass and his wife, and she did have it. She said she enjoyed it; it was spicy! A funny thing I was surprised they didn’t show – this is a total side note: a lot of seasons, they show the teams agonizing over the design choices of their restaurants, table clothes, dishes, silverware, decor. We didn’t get any of that this time. The spoon that came with the gumbo was TINY. It was so strange. We commented on it, saw others commenting on it and then later, when we got to sit in the backstage press area and watch the judges eat at that restaurant, they commented on it, too! One of those things that falls under the radar when you are opening a restaurant in 24 hours. * * * Chelsea: We didn’t have any delays. We were called for our reservation really early in the night, maybe the second set of guests to be brought in. In fact, they had us walk toward the restaurants but stop short, and then the judges came up a few yards behind us. A camera crew came up, they gave us direction on when to start walking and said our group would lead the judges to the restaurant. They called “action” and everything. Michelle was prompt on greeting our table and was a really pleasant host. * * * Afterward, the PR folks gave us a tour where we got to see the kitchen area. Dan’s team was closest and seemed at ease – smiling and laughing. And then they took us to Video Village – they had a whole production area built out with a wall of screens showing the feed from every camera and a large group of producers sitting watching as it’s filmed. Then there was a small tent with 6-8 seats and a little mini video village for press to sit and watch the same thing. We got in the tent just as they were resetting for the judges to switch restaurants and we sat and watched for a really long time. I think there were six camera feeds we were watching? All with audio, so it was pretty nuts to try to follow along. Really fun to get that peek into how the show was made. * * * Chelsea: Yes, we were watching both sets of judges eat at the same time in that tent, so we heard them talk about the menu, and saw them all get antsy on that second service. They seemed to be enjoying all of the food they tried, just like how the episode aired – it was hard to tell who their favorite would be. * * * Chelsea: The concept was lacking at Channel; we talked about that at our table. The concept of water connecting everything didn’t feel strong enough. I haven’t talked about that buckwheat tea that they brought us when we sat down… super strange! But then they put it in the custard dessert and it was one of the better desserts I have ever had. Ann: Buckwheat tea! That was Danny’s drink, right? Tom Colicchio seemed turned off by it. What did it taste like? Chelsea: Like drinking hay. I drank more of mine than anyone else at our table. It wasn’t undrinkable, but not something I’d ever want again. * * * Chelsea: It seemed like it could have been a toss-up. More criticism of the food at Dos by Duel, but disappointed by the concept of Channel. They seemed to be foreshadowing with the stress in the kitchen at Dos by Duel, but it kind of built and fizzled. No real issues on either team. There have been seasons where you really see clashing personalities – usually between the front of house and expeditor. Danny’s universal ticket idea really seemed to keep things smooth for Channel. * * * Ann: As for who was told to pack their knives and go, I thought it would be Laura. I wasn’t expecting Kaleena – again. I thought Manny, too. But the judges loved the mole negro with his beef dish. Clearly there was a mix of good and not-so-good. Chelsea: Yeah, we were throwing out guesses and mentioned Manny as a possibility, too. The only one we didn’t mention was Soo. Edited May 10 by tv echo 2 1 Link to comment
tv echo May 10 Share May 10 (edited) Top Chef Recap: Restaurant Wars! Buddha Lo Offers His Critiques By Buddha Lo May 8, 2024 https://people.com/top-chef-recap-episode-8-restaurant-wars-buddha-lo-offers-his-critiques-8645733 Quote This time, chefs got to choose their teams, and most gravitated towards Danny Garcia, so whoever didn’t get to him in time created their own separate team. Because Michelle won the last challenge, she was able to choose her team after they had been formed, ultimately giving that team the advantage with five against four. * * * ... After watching many seasons of Top Chef, I've learned that the key to being successful is having a solid concept, otherwise it’s just another elimination challenge where the chefs cook whatever they want and design a dining room. Michelle, Dan, Danny, Amanda and Savannah’s team focused on Danny as the executive chef and chose a global concept that leaned into every chef's strength. Their restaurant name, Channel, allowed them to use seafood as the connection. Michelle voiced concern about the idea not being a cohesive concept and I agree. If Dan didn’t pivot from his beet tartare to a seafood dish, I personally think the results would have been different. The team of Manny, Laura, Kaleena and Soo chose a Mexican-Korean restaurant called Dos by Deul. The combination of Mexican and Korean is not new to the culinary world, so there was a ton of inspiration to draw from. It was interesting to see the lack of balance in cuisines when they were cooking their dishes. Dos by Deul also opted not to have a dessert, and while it’s not compulsory, it’s a personal pet peeve of mine when they don’t do desserts on a menu for Restaurant Wars or the final cook. All restaurants offer desserts, so why would Restaurant Wars be any different? * * * The day of the cook, Danny made the smart move of preparing tickets ahead of time which I think is instrumental to success. Both times I competed in Restaurant Wars, I stayed up until 4 a.m. writing the tickets, drawing the floor plans, listing server responsibilities, creating task lists and fine-tuning the restaurant concept. * * * The judges table was a difficult decision, because neither team nailed their concepts or service, but they did produce some great food. It made choosing the winner difficult. Dos by Deul could have done a lot more with the Korean-Mexican concept to give themselves the win. Kristen stated they had a more cohesive theme, but the dishes left her confused with the concept. I wasn’t a huge fan of Channels as a concept, because it felt like everyone was cooking whatever they wanted as long as there was a sea element in the dish. I would have loved to see them dive deeper by incorporating sea salt with chocolate or a seaweed-fish sauce caramel in their desserts, rather than two random offerings that could be served anywhere. Edited May 10 by tv echo 3 2 Link to comment
tv echo May 10 Share May 10 (edited) Top Chef Renewed for Season 22 (Along with Other Bravo Favorites) May 9, 2024 https://www.bravotv.com/the-daily-dish/top-chef-renewed-season-22 Quote Looking for some tasty dish(es)? Well, we have some good news for you! On Thursday, May 9, it was confirmed Top Chef has been renewed by Bravo to bring you plenty of scrumptious culinary moments. If you're looking for more Bravo's Top Chef, the series will return for Season 22 to satisfy your appetite. Edited May 10 by tv echo 5 Link to comment
tv echo May 10 Share May 10 (edited) Chef Kaleena Bliss brought a vital conversation to Top Chef Season 21, interview By Cristine Struble | May 9, 2024 https://foodsided.com/posts/chef-kaleena-bliss-mental-health-conversation-top-chef-season-21-interview-01hxfd1dm4k7 Quote During a conversation prior to her second elimination and Last Chance Kitchen airing, I spoke with Chef Kaleena Bliss. For those unfamiliar, Chef Kaleena has been outspoken about the importance of making mental health a priority. She wants to wash away any stigma associated with the topic and encourages everyone to be open, honest, and vocal about those struggles. * * * “When I came into the industry, I worked so many hours for free and it was expected. You had to do it to grow and to get ahead. Like many of my peers, I went to the Culinary Institute of America, and I had debt until just recently. I made $9 an hour with no benefits and worked a ton of hours.” “For the first 10 years or so of my career, in relatively great kitchens, there was a lingering toxicity that seeped through the cracks and still existed. Today, I think people are more open to talking about the issues and perceptions than when I was coming up.” “Even something as simple as work life balance, that did not exist, and still does not exist for some people, (is important). I am fortunate enough to be at a place that values (work life balance) and that is why I am at here (Executive Chef at the Chicago Athletic Association).” * * * “My generation is helping to push this industry for the next generation. People are not putting up with it anymore. We suffered enough. COVID was a big ‘whoa’ moment where we looked at what we were doing with our lives.” “Personally, I was furloughed, I stayed in my house, everything was closed. I was used to working long days, glued to my phone. I was forced to take a step back and it gave me the worst anxiety and panic attacks that I ever had in my life because I did not know what to do anymore. You would have thought that it was a reprieve, but it caused me to have a full-on panic attack.” * * * As Chef Kaleena said, “I appreciate that so many more chefs and people in the industry are talking about mental wellness. We can be a little more real about that is happening in the industry.” Specifically, Chef Kaleena shared this very personal story. “When I was in my mid-20s my parents passed away and I remember thinking that I could not take time off work. It was not an option at the time. It was my first sous chef job, and I could not even think about calling in to say that I would not come to work. I was up all night crying my eyes out, but I came in the next day and did the job. I never want anyone that works for me to ever have to do this.” Edited May 10 by tv echo 3 1 3 Link to comment
buttersister May 10 Share May 10 Thanks for posting the interview with Kaleena, tv echo. Good for her—and I’ll get over to her restaurant this summer (great outdoor space!). 2 Link to comment
ZettaK May 11 Share May 11 (edited) On 5/4/2024 at 7:45 PM, mlp said: Here's a different take on the same subject. I don't have a problem with a chef using a recipe he/she knows. We've seen that many times. What I do have a problem with is Danny winning a chaos challenge with one. He didn't meet the challenge IMO. Sorry this is choppy but I had to cut and paste from an email because I couldn't get to a link. ------------------------------------------------------------------------------------ Did Chef Danny *steal* his winning dish from a former colleague? It's plagiarism! Plate-giarism! VINCE MANCINI MAY 4 If you’ll remember from last week’s Top Chef, Chef Danny Garcia won the CHAOS-themed elimination challenge with his “Scallop Chou Farci, Yuzu Kosho, Vin Jaune,” I don’t know what half those words are either, but it’s not important right now. At issue is the fact that right after Garcia posted the dish on Instagram, a few users called him out for “stealing” the dish from Chef Victoria Blamey, for whom Garcia used to work with at the restaurant Mena in New York. Delish notes that Garcia was Blamey’s executive sous chef when Mena opened in 2022. Blamey herself posted an Instagram story basically confirming the callouts, Obviously, plagiarism is a complicated issue in kitchens. When Buddha Lo won a challenge for making Rigatoni Alla Amatriciana (“Marry Me Pasta,” as he called it), he didn’t claim to invent Amatriciana. Probably no one on the show assumed he did. It’s just a classic dish at this point, like Beef Wellington or Eggs Benedict. There are a lot of those on the show. As another commenter in Garcia’s post noted, Ilhan from season 2 made dishes from his restaurant basically the entire season and he ended up winning. That being said, it is a little weird to put out a dish from a restaurant you worked at when the challenge in question is “Break all the rules! Do something completely insane!” It’s also weird for a chef not to just say “this is a dish I learned at X restaurant” when they’re recreating this one, but in this case, Danny had an obvious motive for not doing so based on the challenge. If he would’ve said that, he almost certainly wouldn’t have won. Repurposing a dish from a restaurant where you worked isn’t that weird on Top Chef, and happens all the time. Doing it in a CHAOS challenge, and not crediting the restaurant, is a little weird. And the fact that his old boss trashed him for it seems to underline that. BUT! Sometimes bosses also take undue credit for an essentially collaborative process, just ask Thomas Edison. To that end, some Reddit users dug up an old article with Blamey discussing the dish, in which she actually credited Garcia directly for coming up with part of it: Success has a thousand fathers and all of that. Coming up with a component isn’t quite the same as coming up with the finished dish, and maybe that’s the only reason she seems pissed, or maybe there’s something more between them. From his end, I can see feeling a sense of ownership over something if you came up with the part you consider the crucial component. (I’ve always said that the scallop is the best part of the moose). And yet, there is something slightly underhanded about redoing a dish you’ve made 1,000 times in a “Do something crazy and creative!” challenge. Any other challenge, sure, but this one was specifically about improvisation and inventiveness, and he definitely kind of just faked that part. (The part about Blamey angry that Top Chef didn’t “do their research” is kind of funny, because what are they supposed to do, scour every menu of every restaurant their contestants have ever worked?) Whether that’s sketchiness or just gamesmanship is sort of in the eye of the beholder. Personally, I would’ve given Danny a pass if he just admitted what he did in the post interview, congratulating himself for getting away with it. Especially if he made an “aren’t I lil’ stinker??” face. I just wish Matty Matheson was here to explain, “Maybe the ugly dispute with his former employer is the chaos.” I have a problem with Danny's dish because the Chaos challenge was supposed to be about something new and original. Edited May 11 by ZettaK 2 Link to comment
Salacious Kitty May 11 Share May 11 24 minutes ago, ZettaK said: I have a problem with Danny's dish because the challenge was supposed to be about something new and original. I don't think that was part of the very jumbled brief. 2 Link to comment
mlp May 11 Share May 11 https://www.realityblurred.com/realitytv/2024/05/top-chef-wisconsin-restaurant-wars-episode-8-recap/?utm_source=realityblurred&utm_medium=email&utm_campaign=reality-blurred-newsletter-issue-382 1 1 Link to comment
ZettaK May 11 Share May 11 (edited) 3 hours ago, Salacious Kitty said: I don't think that was part of the very jumbled brief. "Kristen tells the chefs, “It’s time to let loose and embrace chaos cuisine.” Matty Matheson explains, “Chaos is an amalgamation of where did you come from, what have you learned, where are you going, what’s your culinary voice. Chaos is every single day.” He wants them to break things, use new techniques, deconstruct them." But if he copied a recipe from the restaurant he worked previously, even if he co-created it (according to what was posted above), he didn't create anything new. It was about what he learned, of course, but that was only part of it. Obviously, the judges wouldn't know this. Anyway, it didn't look visually appetizing to me, although I assume the judges liked how it tasted. Edited May 11 by ZettaK 1 Link to comment
Salacious Kitty May 11 Share May 11 (edited) Manny could have taken the definition of chaos that Kristen gave and defended it as being where he'd been and somewhat where he's going (because it wasn't a straight up ripoff). As I understood it, he did make some minor modifications to the dish. But obviously not enough. It still raised the ire of his former boss. Edited May 11 by Salacious Kitty Link to comment
tv echo May 12 Share May 12 (edited) Can you actually steal a recipe? The answer is legally (and ethically) complicated By ASHLIE D. STEVENS MAY 12, 2024 https://www.salon.com/2024/05/12/can-you-actually-steal-a-recipe-the-answer-is-legally-and-ethically-complicated/ Quote For instance, a few weeks ago on this season of “Top Chef,” competitor Danny Garcia was accused of copying a recipe created by his former boss, Blanca head chef Victoria Blamey — a dish she had previously credited in part to him. Eater New York investigated the accusation, which centered on scallop chou farci, a dish served at the now-closed Tribeca restaurant, Mena, where Blamey managed Garcia. After Garcia won an elimination challenge with the dish, which host Kristen Kish declared “luscious,” Blamey took to Instagram to decry the choice. * * * From a legal perspective, the question of whether one can sue for recipe theft often hinges on the nuances of intellectual property law, which encompasses copyright, patent, trademark and trade secrets. Trade secrets typically constitute corporate “insider knowledge,” like the Coca-Cola formula, and their protection can be enforced through non-disclosure agreements that are signed by employees, manufacturers and distributors. A patent could be sought to protect a method for preparing a dish, though the creator would have to prove novelty (not to mention the recipe would be published in full if the patent was approved, thus defeating the purpose if full secrecy was the goal), while a trademark would be used to protect names and logos associated with a food product. Finally, recipes themselves typically aren’t protected by copyright, but their expression in written form can be, meaning that if a recipe is copied verbatim, or nearly so, it may constitute copyright infringement. However, merely listing ingredients is likely not enough to obtain copyright protection. That’s perhaps why accusations of recipe plagiarism are so rampant, especially after the explosion of digital food blogs and recipe sites; everyone from Martha Stewart —who was accused in the CNN documentary series “The Many Lives of Martha Stewart” of stealing an employee’s cranberry nut torte — to “Cravings” author Chrissy Teigan have been accused of lifting other cook’s dishes without credit. * * * As for Garcia’s side of the story, the curious among us will have to wait a few more weeks to see if he chooses to speak out; contestants are barred from talking about the season in progress. Edited May 12 by tv echo 2 Link to comment
tv echo May 14 Share May 14 The 11 Best Cooking Shows for Every Kind of Foodie BY EMMA SPECTER May 13, 2024 https://www.vogue.com/article/best-cooking-shows-for-every-kind-of-foodie Quote Top Chef ... I mean, duh. More or less everyone knows that this 21-season-and-counting reality show is the place to go (and, more specifically, win) if you’re looking to launch a bona fide food career. While the departure of Padma Lakshmi was a bitter pill to swallow, new host Kristen Kish is more than holding her own on Top Chef’s current Wisconsin-set season. 2 Link to comment
tv echo May 14 Share May 14 (edited) Top Chef got 3 nominations (including one nomination for Kristen Kish for Best Show Host)... Critics Choice Real TV Awards: ‘RuPaul’s Drag Race,’ ‘The Traitors’ Lead Nominations Winners will be announced at a gala ceremony set for June 15 at the Fairmont Century Plaza in Los Angeles. BY KIMBERLY NORDYKE MAY 13, 2024 https://www.hollywoodreporter.com/tv/tv-news/2024-critics-choice-real-tv-awards-nominations-full-list-nominees-1235897773/ Quote BEST COMPETITION SERIES The Amazing Race (CBS) RuPaul’s Drag Race (MTV) Squid Game: The Challenge (Netflix) Survivor (CBS) Top Chef (Bravo) The Traitors (Peacock) * * * BEST CULINARY SHOW Be My Guest With Ina Garten (Food Network) The Great British Baking Show (Netflix) MasterChef Junior (Fox) Next Level Chef (Fox) Selena + Restaurant (Food Network) Top Chef (Bravo) * * * BEST SHOW HOST Will Arnett – Lego Masters (Fox) Terry Crews – America’s Got Talent (NBC) Alan Cumming – The Traitors (Peacock) Kristen Kish – Top Chef (Bravo) Keke Palmer – Password (NBC) RuPaul – RuPaul’s Drag Race (MTV) Edited May 14 by tv echo 2 Link to comment
tv echo May 16 Share May 16 (edited) ‘Top Chef: Wisconsin’ Episode 9 recap: Indigenous cuisine and culture in 'The Good Land' Rachel Bernhard May 15, 2024 https://www.jsonline.com/story/entertainment/dining/2024/05/15/top-chef-wisconsin-episode-9-recap-indigenous-cuisine-the-good-land/73443591007/ Sean Sherman featured on ‘Top Chef: Wisconsin’ episode highlighting Indigenous cuisine Cathy Wurzer and Aleesa Kuznetsov May 15, 2024 https://www.mprnews.org/episode/2024/05/15/sean-sherman-featured-on-top-chef-wisconsin-episode-highlighting-indigenous-cuisine Quote Sherman joined MPR News Host Cathy Wurzer to talk about his experience being part of Top Chef and sharing Indigenous cuisine on a national platform. * * * Was there anything disastrous that happened while filming? I wouldn’t say disastrous, but I would say that, you know, it was a challenge and they’re under tight timeframes. And they’re doing their best to experiment, they don’t have a lot of time to play. So you see a lot of people struggling and changing courses as you go, because that’s just things that happen. I think anybody who works in the kitchen understands that chaos, and I can see everybody was doing the best they could but you know, sometimes in the end, some of the dishes come out a little bit muddled. Top Chef Recap: Immunity Is Gone and the Competition Heats Up By Buddha Lo May 15, 2024 https://people.com/top-chef-recap-episode-9-immunity-is-gone-and-the-competition-heats-up-buddha-lo-8649349 Quote What I found interesting in this episode was Savannah’s “war mirror” that she used for brainstorming. That's something I did in my seasons, but I would write it in my book and keep a chart of the previous episodes and the challenges. I wrote down every possible challenge I thought was possible for an idea and crossed it off when it happened. For example, in my season in Houston, I knew NASA was most likely going to be incorporated into a challenge. I didn’t know when, but I knew as we kept getting closer to the end, it was more likely. So, I planned multiple ideas for any outcome and possibility. I also kept in my book a Top Chef fantasy league, where I gave points to winners and the top three chefs of the Quickfire and Elimination challenges so I could see who was becoming a threat. Edited May 16 by tv echo 3 1 3 Link to comment
tv echo May 16 Share May 16 (edited) Brief behind-the-scenes report from a server during Restaurant Wars... Top Chef: Wisconsin Recap: Whole New Show By Roxana Hadadi, MAY 15, 2024 https://www.vulture.com/article/top-chef-wisconsin-recap-episode-9-the-good-land.html Quote • Mailbag time! I received an email last week from recaps reader and Milwaukee native Tyler John, who wrote me a very informative and fascinating note about his experience as a server for Team Channel during this season’s Restaurant Wars. Everyone say hello to Tyler! I’ve included some excerpts from his account below. I had a ton of fun working the event! I found the setup of tables, chairs, linens, etc., more stressful than the service itself. Danny’s Ingenious system of pre-writing all the tickets so as not to worry about distinguishing our handwriting also helped make sure that there was no confusion about who ordered what at which tables, something the other team seemed to struggle with. There was a hard three or four-hour limit on service that both teams needed to be done by. Our team finished with thirty minutes to spare, while the other team went fifteen minutes over. Another facet not implied and in defense of Team Dos by Deul: They had longer to walk from the kitchen to the restaurant. I was offered a bowl of the vegan gumbo by Amanda at the end of service, which I found to be quite good but unique and maybe not necessarily something I’d order in a restaurant. Meanwhile, Michelle’s catfish seemed to be by far the most popular dish on the menu. Edited May 16 by tv echo 8 1 Link to comment
tv echo May 20 Share May 20 (edited) 'Top Chef: Wisconsin's Kévin D'Andrea Reveals the Biggest Difference Between Competing in America and France MIKE BLOOM MAY 19, 2024 https://parade.com/tv/top-chef-wisconsin-21-kevin-dandrea-interview Quote Now that you've experienced both, what's the biggest difference between the American and French versions of Top Chef? In Top Chef France, we are judged blindly by a panel of 15 Michelin star chefs. That said, how surprised were you when you struggled early on in the competition? Was there a main contributing factor? It's a competition where anything can happen. But the hardest part was understanding the challenge and building on that. * * * Your relationship with Manny was a highlight of the season. Talk to me about how "Team Power Bottom" came to be. Manny became a brother, I'm actually invited to his wedding in June! The power bottom was fun. * * * You chose to make risotto for the sausage race, despite how many times it's failed before on Top Chef. What made you decide to do that? Failing with the best risotto ever in Top Chef, I'll take it. * * * Were you surprised to be eliminated over Dan? It is what it is, joining Tom in Last Chance Kitchen was my opportunity to show him some French regressive cuisine. Edited May 20 by tv echo 2 Link to comment
tv echo May 23 Share May 23 (edited) Top Chef: Wisconsin Recap: Family Reunion Time By Roxana Hadadi May 22, 2024 https://www.vulture.com/article/top-chef-wisconsin-recap-episode-10-door-county-fish-boil.html Dishing about meat raffles, Wisconsin food & more with the judges of "Top Chef" By Matt Mueller May 22, 2024 https://onmilwaukee.com/articles/top-chef-wisconsin-host-interviews Quote When you’re judging, what would you rather have: a perfectly cooked but predictable dish, or a unique or inventive dish that is imperfectly cooked? TC: Neither. (laughs) But you’re touching on something! When I judge, when I look at whether or not something is technically cooked, I’m not subjective. Seasoning to me isn’t subjective either – especially if something’s really under-seasoned or over-seasoned. This season we’ve had a lot of over-seasoned dishes that have been really salty. But that part’s not subjective, so I get through that first. So if all of that is equal, then you look at the challenge and what they actually did – the composition, did they find inspiration in the challenge. But also I try to get an idea of what the chef was trying to do. A lot of times it’ll never show up on camera, but I ask questions, because for me, intention’s important. So if they intend to do something and they accomplish it, great; if they don’t, then it’s a mistake. So it’s not one thing, and it’s not an either/or. And it’s also by degrees too. We’re not looking for the best dish in the world; we’re looking for the best dish out of the chefs that just cooked and the worst dish. It’s all on a scale. And then it comes down to having a discussion with the other judges. Because often there are things that they’ll pick up on that maybe I won’t, or that I’ll pick up on that they won’t. Especially if you’re on the fence, you take it all into consideration, and you hopefully come up with the right winner. * * * Why are Milwaukee and Wisconsin such a good pick for this season of “Top Chef”? GS: You know, we really haven’t explored much of the Midwest at all. We did Chicago in season four, but it was so focused on the city. I think the Midwest is a big swath of the country where, number one, “Top Chef” has had a lot of chefs from – and if we’re going to tell the story of food in America, I just think it can’t be ignored. It’s the perfect time of year, there’s a lot going on here, and it just seemed like the right moment to do it. Edited May 23 by tv echo 3 Link to comment
tv echo May 23 Share May 23 (edited) I was at the ‘Top Chef’ fish boil in South Milwaukee. Here’s a peek behind the scenes Rachel Bernhard May 23, 2024 https://www.jsonline.com/story/entertainment/dining/2024/05/23/a-peek-behind-the-scenes-at-the-top-chef-wisconsin-fish-boil/73806060007/ Quote We were told to dress “beach casual,” but by that point, I knew “Top Chef” guests tended to dress up a little above the suggested attire. I knew it would be another long, hot day outside, so I shuffled through my closet and grabbed a beachy blue-and-white-striped linen dress and threw on some flat sandals, as we were told we’d be walking through sand all day. * * * But ... who on earth was Soo? He wasn’t one of the 13 chefs I saw at the cheese festival, and, because he was hidden in the kitchen, I wasn’t aware he was one of the chefs cooking the food I’d eaten two weeks prior at Restaurant Wars’ Dos by Deul pop-up. I was so confused as to why this new-to-me contestant was in the competition that day. I remember being surprised that Rasika was no longer there (I loved her cheese festival dish) and was sad that Laura, who had been a spectacular host at Restaurant Wars, was out, too. But I was excited to try three of the dishes from the six chefs who were still in the competition. * * * Upon check-in that day, I received a card with three numbers on it. Those numbers would sync up with the chefs whose dishes we’d get to try. The three chefs’ dishes I ate that day were Danny’s, Dan’s and Manny's. * * * Danny’s dish was fantastic, and I was a big fan of the vibrant salsa verde on his whitefish. But much like the judges said, his carrot slaw was the standout of the plate. My tablemates and I kept peeking back at Danny’s station to see if we could snag another serving (sadly, to no avail). But my favorite dish of the day was Dan’s. Local bias? Maybe, but I couldn’t get enough of the red curry broth he served with his fish. Much like Dan, I’m not the biggest fan of the (somewhat bland) food of a traditional fish boil, so I was pleasantly surprised by how much flavor he imparted to his dish. Serve that curry broth at one of your restaurants, please, Dan! * * * I also tried Manny’s dish, and if this tells you anything, I remember very little about it. The judges said his Mexican-style fish boil with chips, guacamole and Mexican rice was “safe,” and judging by how few notes I took on it, it wasn’t very memorable, either. (I’m sorry, Manny. I still think you’re great!) * * * Speaking of, this was my first “Top Chef” taping with a speaking role! And I was so happy it had to do with Dan’s dish. A few minutes after I polished off my plate, a crew member pulled me and another diner to an empty table and asked us to casually chat about our thoughts on Dan’s dish (a totally staged conversation!). And readers, as someone who writes about food for a living, the lack of eloquence in my description of his dish will haunt my dreams for some time. “I loved how he upped the fish with the curry...” Beautiful, Rachel. Just beautiful. Edited May 23 by tv echo 2 2 Link to comment
kirklandia May 23 Share May 23 Thanks so much to tv echo for sharing - especially the behind-the-scenes articles! I also really enjoy the interviews and recaps. I guess I have enjoyed too many of the Vulture articles. This time I hit a pay wall. Boo-hoo😢 4 Link to comment
tv echo May 24 Share May 24 (edited) Top Chef: Wisconsin's Amanda Turner Talks Her Gamer Approach to the Competition MIKE BLOOM MAY 23, 2024 https://parade.com/tv/top-chef-wisconsin-21-amanda-turner-interview Quote You are a self-proclaimed gamer, and you mentioned you approached Top Chef with that gamer mindset. Talk to me about what that entailed. I think that something that isn't well understood is that most gamers are competitive and incredibly serious about whatever game(s) they play. There is a level of dedication that goes into playing anything to make you good. I have always viewed Top Chef as a game. There are a series of challenges (levels), a group of competitors or players, and there is a goal at the end. Considering the parameters of the challenges and the skills of each player is a part of it. To be clear, [just] because I viewed the show as a game, doesn't mean that I wasn't very serious about it. To prepare to go on the show, I reviewed some of my old recipes/skills, practiced a few things that I haven't done in a while, and did research on Wisconsin. My best friend Daniel is from Milwaukee, so he gave me the low down on all kinds of things: Supper Club, Fish Boil, Fish Fry, Brandy Old Fashioned, etc. That was incredibly helpful and I do think it paid off! You had worked with Danny before this season, and you proceeded to work together in every team challenge. What was it like to transition that relationship to competitors instead of coworkers? I actually hadn't worked with Danny before. We worked together during the first team challenge (Miller Caves) and then for Frank Lloyd Wright we were in the same car (along with Dan and Rasika). The four of us dubbed ourselves Eagle 1 and we were all super close and supportive of one another (we still are)! It was really a blast getting to know everyone better on that drive. But Danny and I did call each other our station partners. I think when you just click with someone it's comforting to work alongside them - and we got along very well! When they announced we could choose our own teams for Restaurant Wars, the first thing we did was look at each other and were like, "Duh! Let's go all the way! Eagle 1!!" But yeah, I have so much respect for Danny and his style of cooking. We are very different, but I think it's important to have differing perspectives in friendships. * * * You were clearly very tight with Dan. Talk to me about how you developed that relationship with your "fellow nerd." As I mentioned earlier, Dan and I became homies truly on the car ride to Madison and during the Frank Lloyd Wright challenge. But behind the scenes, we all played a lot of games! During our downtime, I read the entirety of the Lord of the Rings trilogy and Dune while there. And sharing that with everyone really made me realize that Dan and I had a lot in common! He let me borrow one of his Batman comics he brought, and it was just cool. My original idea for the duality challenge was Batman (he's Bruce Wayne, he's the caped crusader!), but we ultimately went with Poverty and Wealth. We are both very politically minded and wanted to make a statement about who gets to have a "seat at the table" per se when it comes to dining. We also played Magic the Gathering (MTG) during our downtime, and I may or may not have (mostly) stomped him [Laughs.]. But it was all in good fun! I am a tabletop gamer these days, and being able to share some of that with everyone was awesome. Dan and I were the only ones who played MTG! Dan and I also think and have a similar sense of humor. We just vibe well together. As far as our cooking goes, we're both very inspired by Japanese flavors and Chinese technique. So we vibed in that way as well. But I think Dan is incredibly skillful and I have learned a lot having him as a friend. I also love his wife Kate. She is a badass ceramicist and person. I hope we have a long friendship! Edited May 24 by tv echo 4 1 Link to comment
tv echo May 24 Share May 24 (edited) Soo Ahn on his Top Chef Wisconsin journey: ‘I just had to go, go, go’ Andy Dehnart May 23, 2024 https://www.realityblurred.com/realitytv/2024/05/top-chef-wisconsin-soo-ahn-interview/ Quote In a bit of spectacular timing on my part, my interview with Soo took place late Wednesday afternoon, where he was at Adalina, the Chicago restaurant where he’s executive chef, and which was named best new restaurant of the year by the Jean Banchet Awards. That was just hours before the episode aired in which—episode spoiler ahead—Soo was eliminated from the competition and now heads back to Last Chance Kitchen. * * * Andy Dehnart: Tell me about how you found your way to Top Chef. Have you been watching since the start? Soo Ahn: I watched Top Chef—not religiously, but then the one season that I watched front to back was, coincidentally, the one that Chef [Kristen] Kish won. It was very cool. I mean, I was rooting for her the whole time, and then she won at the end, which was awesome. When Chef Joe Flamm posted a link—hey, do you wanna be the next Top Chef. I did, and multiple interviews later, I was lucky enough to get on the show. * * * Obviously, we met you in Last Chance Kitchen first. I’m curious what your experience of that was. Was that the plan all along to bring you in then? Were you the alternate that they brought in to replace what’s-his-name? How did that happen from your end? Honestly, I obviously had no idea what was going on with—what’s his name, David?—I had no idea what was going on. I still don’t know what happened. That’s as much as I know. They brought me into the studio and just like, hey, go ahead and cook. And that was it. There are a lot of conspiracy theories. One was like: you couldn’t actually film the first half of the season, so they brought you in halfway through. I’ve heard—I don’t read those forums. My wife was telling me all these crazy theories. And it was nothing like that. I was fortunate enough to get on Last Chance Kitchen, and then I just had to work my way up onto the show. * * * Okay. So, Soo, tell me about your experience of filming all those back-to-back. Were you completely exhausted by the second or third—if not the fifth one of those? How did you feel? It was quite an experience, honestly. And to go up against chefs who are already so familiar with the kitchen—it’s kinda like me going to stage somewhere. You have no idea where anything is, you’re kinda constantly asking people: Hey, chef, where’s this or where’s the salt? Where’s the blender? Obviously, I don’t have time to ask my competitor about where anything is. So I literally had to go balls—I mean, excuse the language, but like 100 million percent and I just had to go, go, go. I didn’t really have time to ask my competitors anything. I just kinda just try to figure it out on my own. * * * When you actually come into the competition, and you’re now facing a version of these in the quickfires and then obviously these longer challenges for the eliminations, do the Last Chance Kitchen challenges at all compare to those, or prepare you for them? Or do they feel like completely different animals? I think the quickfires are definitely relatable when it comes to comparing to Last Chance Kitchen, just because you have such a short amount of time to produce a dish. But the elimination challenges are definitely a different animal. The quickfire—you could do whatever you want and have fun, but you don’t get eliminated from it. Of course, the elimination challenge has a lot more riding on it. At least for me, I’m definitely second guessing. I’m just following my choices because what if I made the wrong choice? Should I do this instead? Or a different route—should I pivot right now? What should I do? A lot of psychological warfare going on within myself, for sure. It was definitely a challenge. * * * Do you worry about implicit biases that might creep in from some judges? No, I think the judges are very fair. I don’t think they had any favorites or anything like that. As the episodes progress, they were definitely more critical on our dishes. Because at the end of the day, they are looking for that one chef that stands out amongst all of us. Honestly, everybody’s so talented; it was amazing to be in that pool of talent. All it took was sometimes just a pinch of salt here and a less salt there, and that was the deciding factor of who’s going to move on and who isn’t. They have a really tough job, because we do put out a lot of good dishes, in my opinion. So at the end of the day, I don’t think they were biased at all. I think they were very critical for sure—very hypercritical. Edited May 24 by tv echo 5 Link to comment
tv echo May 25 Share May 25 (edited) Soo is so gracious... 'Top Chef: Wisconsin's Soo Ahn Says His Historic Experience Was Like Transferring Schools MIKE BLOOM MAY 24, 2024 https://parade.com/tv/top-chef-wisconsin-21-soo-ahn-interview Quote Talk to me about your reaction entering the main competition, and how everyone reacted to you being there. I felt like a kid transferring to a new school in the middle of the year. Even though I stirred up the pot by coming in mid-season, all the chefs were super welcoming. * * * You mentioned a couple of times that having more time in the main competition, unlike LCK, gave you decision paralysis. Talk to me more about that. I think having more time did not work in my favor. With so much time, I tend to second-guess my decisions a lot more. * * * You admitted there was no central theme to your dish, and Tom said that your elimination came down to a "misunderstanding" of the challenge. What was your line of thinking in conceptualizing your dish? My dishes usually come to fruition at the last minute. Unfortunately, the dish/concept/menu never came to life this time. It was just a hot mess. From an execution perspective, the judges compared your dish to a potluck and a "raw casserole," with Kristen even saying, "Nothing about it looks appetizing." What's your reaction to that feedback? It’s a fair comment. I wouldn’t have eaten the “raw casserole." [Laughs.] * * * You went back into LCK, only to get eliminated again. Were you surprised to have your Top Chef journey end that way? Nope. The dish didn’t make much sense and I tried to do too much. Edited May 25 by tv echo 6 Link to comment
tv echo May 25 Share May 25 Chef Soo Ahn Shares His Experience Joining "Top Chef" Mid-Season, Adalina's Spring Menu WGN News May 24, 2024 5 Link to comment
tv echo May 30 Share May 30 (edited) Recaps and a behind-the-scenes report... Top Chef Recap: The Remaining Contestants Are Homesick but Hungry for the Win By Buddha Lo May 29, 2024 https://people.com/top-chef-recap-episode-11-contestants-are-homesick-but-hungry-for-win-8655626 'Top Chef: Wisconsin' Episode 11 recap: Laying it all on the table in the Top Chef kitchen Rachel Bernhard Milwaukee Journal Sentinel May 29, 2024 https://www.jsonline.com/story/entertainment/dining/2024/05/29/top-chef-wisconsin-episode-11-recap-laying-it-all-on-the-table/73443629007/ Quote I know, because I was in the center of it — literally. I visited the set that day to sneak a peek at the Quickfire Challenge, and it was even more frantic than it looked on TV. * * * The crew had stocked the kitchen with some “red herring” (philosophically, not literally) ingredients, too, to throw the contestants off track. Sneaky, sneaky! All the cooking was done in real time. When the clock started, they scrambled. When it stopped, time really was up. No do-overs, no “just a few more seconds,” no editing for time. All three judges sat and watched the chefs frantically cook for the whole 30 minutes, and when I say the whole 30 minutes, I mean the chefs really cooked down to the wire. Not even a wipe of a plate was allowed after the clock ran out. I only witnessed a couple production tricks that day. The crew called back a couple of the chefs to repeat their questions for sound clarity while the judges deliberated their favorite dish. And before the chefs even arrived in the kitchen, the three judges stood and asked an empty room how they felt after the tough fish boil challenge, as well as what it was like to have Laura back in the competition. It was all for blocking purposes, so the camera could get clear shots of the judges talking to the contestants before they arrived on set. But once the contestants were in front of the judges, they asked all the same questions to get their real reactions. The magic of television! More magic was having the chance to watch Colicchio prep and cook his dish — which he really did as the cameras were rolling and Kish and Simmons looked on. Obviously, he’s a master, and I couldn’t take my eyes off the close-up camera that caught him casually cooking. “I’m calling this ‘wok lobster,’” he said of his dish as he cooked. Good one, Tom. * * * ... For next week’s challenge, many of the Wisconsin-based chefs who’ve guest judged throughout the season will be back, tasting the contestants’ dishes that reflect their time spent in our state. This next challenge will determine who will compete in the finals of “Top Chef: Wisconsin.” Edited May 30 by tv echo 4 Link to comment
tv echo May 30 Share May 30 (edited) You may wish to read the entire interview... How ‘Top Chef’ Navigated Its Biggest Change in 21 Seasons Kevin Fallon May 30, 2024 https://www.thedailybeast.com/obsessed/how-top-chef-navigated-its-biggest-change-in-21-seasons-padma-leaving Quote In a green room before taping WWHL, the three judges talked with The Daily Beast’s Obsessed—while eating lunch, fittingly—about the challenges and opportunity of a seismic change this season, the draw of shooting a season in the Midwest, and how the show has maintained its longevity. * * * A lot of reality shows add overcomplicated twists and confusing gameplay as they go on. Top Chef has added twists, but they never seem outside of the integrity of the show. What is the secret to evolving the game without losing that spirit? Colicchio: Usually, when we add a twist, we’re doing it for a reason. It’s usually more organic. It's not like, “Oh, we’ve got to mix it up. Let’s do something crazy.” That’s not gonna fly. There was always a struggle in the show with, “You’re cooking for the Quickfire round, and what’s the point of doing it if you don’t judge it?” Like, you win immunity? OK. Fine. But it doesn’t factor into the overall judging. So this was a way to do that, which makes sense. Right, that does make sense. Colicchio: Also, it was a way for Gail and I to spend more time with the chefs. It’s also unexpected. So the first time we walked in there, they were like, “What the hell is going on?” Kish: It was so good. Colicchio: It keeps them on their toes. But it also gives us something else to factor in our decisions. In a way it’s good to factor in every dish. The only time we use it is if it’s really, really close. But again, it wasn't done just to “shake it up.” It was done because we’ve always felt that the Quickfire has been shortchanged. I was honestly like, “Let’s get rid of the Quickfire.” If it doesn’t mean much, let’s get rid of it. We can spend more time on the challenge. That might be too much of a change, though. Edited May 30 by tv echo 5 Link to comment
Bastet May 30 Share May 30 (edited) 2 hours ago, tv echo said: How ‘Top Chef’ Navigated Its Biggest Change in 21 Seasons Kevin Fallon May 30, 2024 https://www.thedailybeast.com/obsessed/how-top-chef-navigated-its-biggest-change-in-21-seasons-padma-leaving It cracks me up that Kristen's mom is still on her about cursing (she did it during Fast Foodies, too). I'd love to get some specifics on this: Quote But having Padma leave and Kristen come on gave us another reset. It gave us an opportunity to reexamine what we do. She came in and questioned things. That can be really scary, major change this late in the game. But also, it can be really electrifying. Like, “Wow, why did we do it this way? I don’t actually know.” It’s hard for us to see the forest from the trees. But when she came in with fresh eyes, she allowed us all to sort of snap into it a little more. I think that was really beneficial. It made it really easy, because it’s not like she wasn't already part of the family. It felt like a refresher. I didn't know this; very cool: Quote Our executive producer, our showrunner, started as a PA on Season 1, and has worked her way up. She’s like an encyclopedia. She’s never going to let this show fall apart just because one person leaves. Edited May 30 by Bastet 4 1 Link to comment
tv echo May 31 Share May 31 (edited) Top Chef: Wisconsin Recap: A Blank Canvas By Roxana Hadadi May 29, 2024 https://www.vulture.com/article/top-chef-wisconsin-recap-episode-11.html Quote I have railed against Top Chef’s increasing reliance on artistic challenges before, but I’m going to break my own trend with “Lay It All on the Table.” I do think the overly vague “interpret this abstract concept” challenges are goofy. But this week’s tablescape-focused Elimination felt to me like a good flip of last week’s fish boil. In that episode, everyone had to use the same baseline technique for cooking their fish; in this episode, everyone had to use the same table for plating their dish. Obviously one of these is more conceptual than the other. But I appreciated that judging this week wasn’t driven by the judges having one understanding of the challenge and the cheftestants having another. Everyone got the same table, everyone got the same brief about using the table, and everyone competing on Top Chef should be aware that at some point, the judges will ask them to do something interactive with their food. You don’t have to be a thorough scholar of the game like Buddha was to anticipate that demand. * * * There are elements of strategy here — you don’t want to ask questions that are too similar, you want to try and study the plate for clues — but I do think it’s a little overly complicated, with the chefs each only able to ask one question before the 30 minutes of cooking time begins. It would have been more friendly to the chefs if the judges prompted them all to check out the plate and then ask questions, but that’s not what goes down. Shockingly, only Michelle and Manny immediately go to the plate when they’re able to. Savannah, Laura, Dan, and Danny all start gathering ingredients, which is wild to me when all they know so far based on four questions is that Tom’s dish isn’t soup, isn’t pasta, has a fruit in it, and has a seafood protein in it. * * * A few chefs quickly grasp the design aspect of the challenge; Laura excitedly describes the table as “a blank canvas, and a really big one,” while Savannah starts envisioning a multi-course Japanese meal, or zensai, of little dishes. More worrisome are Manny and Michelle, who make choices that make me yell things like “WHY” and “SERIOUSLY, WHY.” Manny says he wants to do risotto, ignoring that his Power Bottom buddy Kévin just recently got eliminated for risotto. Manny spins this as him meeting Tom’s challenge from last week of pushing his boundaries, but that’s not really the case if you’re also claiming you make risotto all the time, as Manny does. And Michelle, who has a background in barbecue, crawfish boils, and other classic Americana meals that are bountiful feasts on paper-covered tables, decides to make beets? For brunch? I don’t even understand. I don’t even understand! Michelle struggles because she doesn’t have an artistic background, but she also rejects doing a meal option that doesn’t exactly require beautiful plating to make an impact. It doesn’t help that Dan is making beets, too, so Michelle really needs her beets to succeed to solidly stand against his, and, well, they don’t. Edited May 31 by tv echo 3 Link to comment
Ancaster June 5 Share June 5 Gregory Gourdet is going to be overseeing the 5 dining establishments at the first American branch of the French department store Printemps, under development in New York. The article doesn't make it clear whether this is a permanent move, but Gourdet says he still calls New York "home", which I think is a bit of a slap in the face to Portlanders, who have embraced him. https://www.oregonlive.com/dining/2024/06/portlands-gregory-gourdet-to-oversee-restaurants-in-legendary-paris-department-stores-first-us-location.html 5 Link to comment
tv echo June 5 Share June 5 (edited) Michelle Wallace Left 'Top Chef: Wisconsin' With "Deeper Love and Respect for Myself" MIKE BLOOM JUNE 4, 2024 https://parade.com/tv/top-chef-wisconsin-21-michelle-wallace-interview Quote How did you end up getting onto Top Chef, and what was your preparation to get on, if any? A former cheftestant submitted my name to the powers that be, and I went through the application/interview process. My mind is still blown from being selected!! I tried to watch as many past seasons as possible to help me mentally get into competition mode. Oddly enough, I didn't do much cooking to get prepared. I didn't want to cram for this. I felt like that would make me tense and not allow pure creativity to flow. * * * We get a glimpse of your relationship with Savannah as each other's closest people in the game. Talk to me more about that. Savannah is my GIRL!! She is just so fun and so smart and so talented. I think we bonded over the fact that we didn't have huge connections to some of the bigger named chefs in this industry, when many of the other chefs had some awesome and dope experiences with some recognizable names and restaurant groups. Let's get into this week's challenge. Why did you choose to not go with a seafood boil, given the table theming? And how do you look back on the decision? I had just done the fish boil in the previous challenge. So my thought was to give the judges something different from that. I also thought hard about doing a BBQ themed table, but I was concerned with time and getting enough smoke into my dishes. My ideas were really coming to me slowly for this challenge. I was just not into plating on this table and couldn't pull together a solid idea. And that was my downfall. I was never settled in my idea and it totally showed in my final dish. * * * Let's talk about the execution of your dish. What caused your mosaic style to get thrown away in favor of a very compact plating? Time!! I struggled with getting all of my components finished in a timely fashion which then caused a lack of time to create a larger mosaic. I was striving for a larger-scaled mosaic, but didn't make it in time Edited June 5 by tv echo 6 Link to comment
TakomaSnark June 6 Share June 6 18 hours ago, Ancaster said: Gregory Gourdet is going to be overseeing the 5 dining establishments at the first American branch of the French department store Printemps, under development in New York. The article doesn't make it clear whether this is a permanent move, but Gourdet says he still calls New York "home", which I think is a bit of a slap in the face to Portlanders, who have embraced him. https://www.oregonlive.com/dining/2024/06/portlands-gregory-gourdet-to-oversee-restaurants-in-legendary-paris-department-stores-first-us-location.html Disappointing to hear that 'New York home' comment from one of my favorites but sadly Portland has produced several competitive reality show winners (specifically from Project Runway - Leanne, Seth Aaron, Gretchen) who did not stick around after their wins. Not sure about Michelle. 2 Link to comment
tv echo June 6 Share June 6 (edited) Top Chef: Wisconsin Recap: Story Tasters By Khadjiah Johnson June 5, 2024 https://www.vulture.com/article/top-chef-wisconsin-recap-episode-12-goodbye-wisconsin.html ‘Top Chef: Wisconsin’ Episode 12 recap: On the final episode filmed in Wisconsin, the chefs get reflective Rachel Bernhard June 5, 2024 https://www.jsonline.com/story/entertainment/dining/2024/06/05/top-chef-wisconsin-episode-12-recap-on-the-final-episode-filmed-in-wisconsin/73979438007/ Top Chef Recap: The Blind Taste Test Returns and the Chefs Say Goodbye to Wisconsin By Buddha Lo June 5, 2024 https://people.com/top-chef-recap-episode-12-blind-taste-test-goodbye-wisconsin-8659143 Edited June 6 by tv echo 1 Link to comment
tv echo June 6 Share June 6 (edited) This is the second interview in which Tom has indicated that he prioritizes good execution over creativity... ‘Top Chef’ Judges Talk Wisconsin, the Post-Padma Era and Diversity in Food: ‘I Don’t Care If It’s from Angola or Antarctica If Something’s Seasoned Correctly’ By Alison Herman June 5, 2024 https://variety.com/2024/tv/food/top-chef-judges-interview-season-21-kristen-kish-padma-lakshmi-1236019001/ Quote I did want to ask about the hosting transition. When Padma announced her intention to leave, Tom and Gail, were you guys at all part of the deliberative process for what was going to come next? Simmons: We weren’t part of the process when she announced to leave. That was a surprise to us, too. But yes, we definitely talked at length with all of our executive producers. We’ve been a team for 18 years, and Padma was a humongous part of that team. So we didn’t take the choice lightly. Ultimately, it was not our choice, who came next. Kish: You could’ve struck it, though! Colicchio: There were only two names that came up, and Kristen was one of them. * * * Simmons: I mean, of all the contestants that have been through the seasons, I keep in touch with a handful of them. Every season, one or two people, and we see each other at events. We all work in the industry, so we keep track of them. But of everyone, personally, Kristen was the person I was closest to of any contestant. I’ve watched her evolve from the year that she won to now. She’s done so much great television, but she still is cooking, and has an incredible restaurant. I felt like she had just kind of come into her own. It was instinctive. It was like, “Kristen Kish. Yes.” Colicchio: Obviously, Kristen won her season. Fantastic chef. But she’s been a guest judge as well, so we knew that side. I said, “Great. I’d love to work with her. I think she’d be fantastic.” And it turned out to be true. I think the chefs also appreciate that, as much as we could sit there and critique them, Kristen’s been in their shoes. And I think they respect that. * * * Did the three of you have any collective conversations or planning before you started filming? * * * Simmons: The conversations we have are hours-long sometimes. It’s up to [production] to then create the narrative from it. They don’t push us in that way. They understand that that’s when you get the real rapport with the chefs; that’s how we connect with our audience. So if they let us have those conversations, they’re gonna get what they need. And we can also tell the truth and be comfortable and not feel like we have to get that, you know, biting soundbite. * * * The season had some major rule changes. Some of them were more a matter for production, like shifting immunity to elimination challenges, but something that involved you as judges was incorporating your feedback into the Quickfire and Quickfire into eliminations. I was wondering how you felt about that change. * * * Colicchio: I’m kind of mixed on the whole thing. I’ll be honest. Workflow aside. The way we judge, we judge the dishes in front of us. If you win three in a row, it doesn’t matter. You make the worst dish, you go home. We’ve changed that now. If you win, you can make the worst dish, but you’re staying. Which means that if you make the worst dish, instead of going home, somebody else is going to go home. Simmons: If you made the worst dish, you’re still going home! We don’t even bring in the Quickfire. We only bring the Quickfire in when we need to. Colicchio: I’m not talking about the Quickfire, I’m talking about immunity! If you have immunity, you can make the worst dish and not go home. Simmons: But that’s always been immunity! It changes the flow a little bit, for sure. Colicchio: Personally, I’d get rid of immunity. * * * It feels like over the years like “Top Chef,” the judging criteria have evolved along with the show. Colicchio: Mmm, no. Simmons: Well, what do you mean by that? It feels like the show is more diverse in the kinds of food it showcases and honors. Simmons: Challenge-wise, yes, but not necessarily our criteria. I think you’re right, big picture-wise. But I think that’s only reflective of the evolution of food over the last 20 years. It’s like a chicken and egg situation. Did we start it? Or is that just the way that the world, thank goodness, has — think of what’s happened in the world, just in the restaurant world, over the last 20 years, right? There was a lot of disruption, not just COVID, but the #MeToo situation. The kind of breaking of what was, in a lot of places, a very toxic culture in the restaurant industry. The idea of a focus on diversity. We always actually had pretty good diversity on the show. But we’ve pushed it and pushed it and pushed it, because I think that’s much more reflective of how kitchens have done the same. I think it’s very aligned to the industry, and the direction that the whole industry has gone. But I’m really glad. In some ways, we have, I think, spearheaded those changes. For example, this is a small thing. But from Season 1, Episode 1, we had a 50% male-to-female ratio in the show. Let me assure you, that was never — still is not — the ratio reflective of the real world. But we always did it. We’ve pushed diversity; that’s always been on our agenda. Because I think we’ve realized, naturally, that the evolution, the narrative of these chefs — it’s only interesting when they’re cooking authentically, and when they’re cooking the food that they love, whatever that is. So I think that that has been a big point, but it’s also very reflective of how our nation wants to eat now. Colicchio: Also, I think a lot of that has to do with the feedback we’ve given the chefs over the years. So for instance, Nina. A lot of her training was in Italian restaurants, under Scott Conant, and she cooked wonderful Italian food. But when she cooked Caribbean food, that’s what we responded to. Like, “Wow, this is fantastic.” She got that kind of feedback. She’s like, “OK, this gives me permission to do that.” Simmons: Same with Shirley [Chung]. Gregory [Gourdet]. Colicchio: But we can’t assume that, because Kristen is Korean, she’s gonna cook Korean food. I’ve seen that happen. Just look to the New York Times. When I was coming up, 40 years ago, the only restaurants that got reviewed were French restaurants. Maybe an Italian restaurant. That was it. Then you start seeing New American cuisine. Now, everything’s available. So yes, I think the chefs are cooking more diverse food now. They know that we’re going to judge it evenly. But our judging hasn’t changed. I’m still looking at, “Is something seasoned?” I don’t care if it’s from Angola or Antarctica if something’s seasoned correctly. Simmons: Sometimes I’ve heard, “Well, you don’t know that food. So how can you judge it fairly when it’s new to you?” And that is true. We never claim to be experts in everything. That’s the beauty of food, that every single dish we eat, we’ve never eaten before. And there’s still a million dishes and ingredients and types of food out there to discover and understand and learn about personally. But the actual understanding of technique — there’s a subjective side to judging food and an objective side. The objective side is, “Are the knife cuts done well? Is the cooking of the meat proper?” Colicchio: Curry goat, for instance. I’ve had curry goat from chefs who aren’t very good. The meat’s tough. It’s not seasoned well. But I’ve had it from someone who actually knows how to braise his meat and it’s wonderful. Have I ever made curry goat? No. But technically, I know how it’s supposed to be cooked. And just because someone’s making curry goat doesn’t mean it’s all the same. A better cook will make a better dish. That’s how I look at it. Is it seasoned? Is it cooked correctly? Creativity is the last thing I look at, because it’s a little too subjective. Edited June 6 by tv echo 2 1 Link to comment
tv echo June 7 Share June 7 (edited) Top Chef Season 21 finale sets sail on a new culinary journey aboard HAL’s Eurodam By Cristine Struble | Jun 6, 2024 https://foodsided.com/posts/top-chef-season-21-finale-holland-america-line-eurodam-01hzpwszhtnq Quote For the Top Chef Season 21 finale, the location is a first for the iconic food television series. Filmed on location aboard Holland America Line’s Eurodam, the chefs enjoyed ship’s experiences, were influenced by the Caribbean itinerary, and had a once in a lifetime meal prepared by Chef Masaharu Morimoto, Holland America Line’s Fresh Fish Ambassador. * * * As seen on the upcoming Top Chef Season 21 episode, Holland America Line’s Global Fresh Fish Program and Chef Morimoto’s signature dishes will be featured. The highly regarded fish program is a signature for the cruise line and showcases its commitment to offering the freshest ingredients from local sources. It is another layer in the cruise company’s commitment to sustainable food choices. Edited June 7 by tv echo 5 Link to comment
Irlandesa June 7 Share June 7 Anytime I see anything on a cruise ship, I know someone was paid to be there. But at least Morimoto is a pretty big get for a chef, especially fish. 7 Link to comment
tv echo June 8 Share June 8 (edited) How to Vote for Your Favorite Cheftestant from Top Chef Season 21 By Carl Haynes Jun 7, 2024 https://www.bravotv.com/the-daily-dish/top-chef-season-21-vote-for-fan-favorite Quote All 16 chefs were eligible and, after two rounds of voting, we're now down to Round Three, featuring Chefs Dan [Jacobs], Savannah [Miller], Soo Ahn, and Michelle Wallace. * * * Round Three voting is currently open until Wednesday, June 12 at 4 p.m. ET. Results will be announced on Wednesday, June 12 at 9 p.m. ET, and viewers can vote for their favorite chef from the Final 2 until Wednesday, June 19 at 4 p.m. ET. According to the official rules, voting is currently limited to 40 votes per person per weekly voting period. The Top Chef Season 21 Fan Favorite winner will be revealed on Wednesday, June 19 at 9 p.m. ET. Link to voting page: https://www.bravotv.com/top-chef/fan-favorite Edited June 8 by tv echo 1 Link to comment
Yeah No June 9 Share June 9 On 6/5/2024 at 8:13 PM, TakomaSnark said: Disappointing to hear that 'New York home' comment from one of my favorites but sadly Portland has produced several competitive reality show winners (specifically from Project Runway - Leanne, Seth Aaron, Gretchen) who did not stick around after their wins. Not sure about Michelle. As a displaced New Yorker myself, I know that "you can take the New Yorker out of the city but you can't take the city out of the New Yorker". Although I love the PNW and have been there several times, I actually like that he said that! And BTW, every time I've visited friends in the PNW they never let me forget where I'm originally from despite the fact that I've lived in CT for a long time. 3 Link to comment
buttersister June 11 Share June 11 I’ll put this here, reporting from the James Beard Awards on YT. It’ll be up there afterwards, which based on some nonsense, may be the future watch method. Anyway, in good news, Gregory Gourdet won Best Chef PNW. YAY! In other news, someone must be regretting asking Richard “Insufferable “ Blais to co-host a segment. WTF was his “off-script” bit about hiding a black truffle under a random seat. When no one claimed it, producers put a spotlight on 4 seats. Each person felt around and bupkas, nada, zip. Thought Blair’s’ hair was going to deflate flatter than that bit. These awards do demonstrate what happens when there’s no limit on acceptance speeches. LOL! 5 1 Link to comment
tv echo June 12 Share June 12 'Top Chef: Wisconsin's Manny Barella Talks Through His Many Bouts with the Bottom MIKE BLOOM JUNE 12, 2024 https://parade.com/tv/top-chef-wisconsin-21-manny-barella-interview Quote How did you end up getting onto Top Chef, and what was your preparation to get on, if any? It all started with a producer DMing me on Instagram. From there, I was fortunate to move through the interview process and secure a spot. I prepared by studying past seasons and by putting myself through challenges. Once I found out that we’d film in Wisconsin, I tried to study and learn everything I could about the location, the history, what’s made there, what’s grown there, and of course the people who live there, so that I could think about how the details would play into challenges. * * * Talk to me about your relationship with your fellow "bottom" brother Kévin. This entire crew is my family, but Kévin is my brother for life. I think a lot of the reason we really clicked is because we have a shared immigrant experience . We’re both hustling to make a better life, a better living in this country, and we both know what it’s like to be somewhere completely new, different, and at times completely overwhelming. Kévin and I had a common language and common purpose, and we learned over the years to adapt, pivot, constantly side shuffle as we’re embracing America and the culture. Oh, and it doesn’t hurt that we have the same dark humor. 4 Link to comment
tv echo June 12 Share June 12 (edited) "Top Chef" frontrunner Dan Jacobs on cooking with Kennedy's disease — both on and off the show By MICHAEL LA CORTE JUNE 11, 2024 https://www.salon.com/2024/06/11/top-chef-frontrunner-dan-jacobs-on-cooking-with-kennedys-disease--both-on-and-off-the-show/ Quote What led to your being on Top Chef? I tried out for Top Chef over a dozen times before getting picked for Season 21. I've always wanted to challenge myself in this way and inspire differently-abled people on this national scale. It's truly a dream come true. Edited June 12 by tv echo 3 Link to comment
tv echo June 13 Share June 13 Top Chef: Wisconsin Recap: Fish Food By Roxana Hadadi, June 12, 2024 https://www.vulture.com/article/top-chef-wisconsin-recap-episode-13-set-sail.html Top Chef recap: The final four set sail By Christina Izzo June 12, 2024 https://www.avclub.com/top-chef-review-season-21-episode-13-set-sail-1851535616 1 Link to comment
tv echo June 13 Share June 13 (edited) I hope that Dan doesn't win both the Wisconsin season and fan fave - I think there should be two different winners... Top Chef Fan Favorite final round voting has started (voting ends June 19) - final two are Dan and Michelle: https://www.bravotv.com/top-chef/fan-favorite Edited June 13 by tv echo 3 Link to comment
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