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Top Chef Texas

post #1 of 281
Thread Starter 
Didn't seem like there were that many interesting characters. Not sure how long I will stay tuned in.
post #2 of 281
Quote:
Originally Posted by Manton View Post

Didn't seem like there were that many interesting characters. Not sure how long I will stay tuned in.

I don't get Bravo at my current place. I'll have to watch online or catch up next week when my friend invited people over to watch.
post #3 of 281
The executive chef going up against his sous chef might be an interesting storyline.
post #4 of 281
Thread Starter 
Perhaps, if I could stand to look at all those tats, piercings and bizarre heed shaving.
post #5 of 281
Didn't understand the gimmick of starting with larger pool and winnowing it down rapidly. The seasons only become fully enjoyable when there are about eight chefs left anyways.
post #6 of 281
Thread Starter 
+1 on 8 chefs. I tend to forget who the early-booted were for the most part, unless they were pretty girls.
post #7 of 281
Quote:
Originally Posted by erictheobscure View Post

Didn't understand the gimmick of starting with larger pool and winnowing it down rapidly. The seasons only become fully enjoyable when there are about eight chefs left anyways.

Borrowed from The Ultimate Fighter. You don't know how good the competitors are, or how much they want to be there, until they prove it under pressure.
post #8 of 281

heather-top-chef-season-9-full.png

“My focus is on the quality of the ingredients, not the quantity”

As long as it's a lot

post #9 of 281
Thread Starter 
OK, she's not thin but she cooked a good dish. Never trust a skinny cook, as they say.
post #10 of 281
Although watching that pasty-faced freak get booted off after five minutes of butchering was really, really satisfying.
post #11 of 281
The guy from Santa Monica who compared himself to Blais and Voltaggio could be worth watching.
post #12 of 281
Quote:
Originally Posted by Ambulance Chaser View Post

The guy from Santa Monica who compared himself to Blais and Voltaggio could be worth watching.

Which Voltaggio?
post #13 of 281
I know one of the chefs but am on the road and haven't had a chance to watch yet (don't generally watch the show). Who got cut?


EDIT: Found the clips and results; she's on the bubble.
Edited by Cary Grant - 11/3/11 at 5:57pm
post #14 of 281
Quote:
Originally Posted by erictheobscure View Post

Although watching that pasty-faced freak get booted off after five minutes of butchering was really, really satisfying.

The private chef angle and the cockiness reminded me of mgm...
post #15 of 281
i don't know ... caught up with it on dvr last night. the show has really evolved from early years where it was a mix of "who's that" professionals and fairly talented amateurs to this year where there appears to be really strong top-to-bottom talent. i know this is a progression ... there were really good cooks last year, too, but more dross, it seemed. Still, it remains to be seen whether that makes for entertaining television. could be more like one of those horrible "chefs tables" where some people think it's a privilege just to be in the kitchen.
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