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Top Chef Seattle Season 10 - Page 5

post #61 of 187
Quote:
Originally Posted by itsstillmatt View Post

I only saw Wolfie's and it was no great shakes. Line cooks needed to make omelets when omelets were still served in nice restaurants, so maybe 1970? At this point it is just one of those things that people know to say... "if I wanted to test a new cook, I would have him make an omelet!" But why, these days tweezing eyebrows is probably the best test for a new cook in a high end restaurant. Making an omelet is a good skill, though.

But isn't it one of those things you learn in culinary school? I'm no cook, but it seems that the know-how and skills involved are fairly elemental--no?
post #62 of 187
I love making omelets.
post #63 of 187
the king




post #64 of 187
i want to eat that with ketchup fried rice.
post #65 of 187
Quote:
Originally Posted by foodguy View Post

+1
the question i have -- and he is not the only example, but certainly a prime one -- where the f* do these people come from? he's got like two restaurants that nobody's ever heard of and he's suddenly some kind of culinary arbiter? there's a whole group of 'em too. i've been covering food for 30 years and if i have to look up who a culinary "star" is, something's wrong.
now get off my lawn and run along.
eta: oh, and good luck redlantern.

Quote:
Originally Posted by Omar1223 View Post

foo you watch top chef????
good luck redlantern.
micah drives me insane too, cant stand him.

Thanks! I got a call back for a stage next week biggrin.gif
post #66 of 187
That was cool. Awesome to work with people who are on top of it all the time. Much different from anything I've ever done before. Surprising amount of young people. Seems like its a difficult place to work (high skill level, no margin for error), but simple - in that there is never any ambiguity - no corner cut, always do the right thing the right way. Even if I don't get or take the job, I'm really glad I got the opportunity to work there for a night.
post #67 of 187
Quote:
Originally Posted by RedLantern View Post

That was cool. Awesome to work with people who are on top of it all the time. Much different from anything I've ever done before. Surprising amount of young people. Seems like its a difficult place to work (high skill level, no margin for error), but simple - in that there is never any ambiguity - no corner cut, always do the right thing the right way. Even if I don't get or take the job, I'm really glad I got the opportunity to work there for a night.
that's terrific. there's nothing like being in a great kitchen to remind you of just how far most restaurants fall short. the cutting corners is so endemic that it's almost unavoidable. and it takes a really crazy person to reset the parameters. but thank god for them.
post #68 of 187
Oh god. Why is Josie still around?!??!
post #69 of 187
Quote:
Originally Posted by mafoofan View Post

Oh god. Why is Josie still around?!??!
couldn't figure it out either. she was so deep in the weeds. that chicken terrine must have been godawful.
post #70 of 187
or the producers kept her in to keep up the drama. that red head chick was kind of funny to watch because she was kind of a trainwreck, but to most viewers she was probably pretty boring and non-polarizing...which brings in ratings.
post #71 of 187
Quote:
Originally Posted by Xericx View Post

or the producers kept her in to keep up the drama. that red head chick was kind of funny to watch because she was kind of a trainwreck, but to most viewers she was probably pretty boring and non-polarizing...which brings in ratings.
i know that's a common supposition ... but tom c insists that the choices are made only by the judges and strictly on merit. of course, it seems, there are some judges whose opinions he respects more than others.
post #72 of 187
Visiting the folks for the holidays = no Bravo + no internet = trying to watch yesterday's episode on a slow internet connection via illegal stream at Panera (don't judge me, snobs).

On the bright side, I'm not sure there's been a comment in all of Top Chef as charming and inadvertently funny as, "I've cooked for Desmond Tutu and Nelson Mandela. Twice!"
post #73 of 187
Thread Starter 
i dont get why josie is around. she should have gone home after the thanksgiving episode even though she had immunity. that turkey looked horrendous
post #74 of 187
I was wondering why producers even chose her.
post #75 of 187
Thread Starter 
no idea why they did either. even in her own season, i remember being average at best.
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