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Top Chef All Stars

Discussion in 'Social Life, Food & Drink, Travel' started by Manton, Dec 2, 2010.

  1. esquire.

    esquire. Well-Known Member

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    It was great when Stefan developed a crush on the lesbian from San Francisco. Maybe that's why he's not back, he couldn't bear to do another season with her.

    I always thought that Stefan mailed it in after Jamie, the lesbian chef from SF, got eliminated. After she left, he got bored because he didn't feel there was anybody left talented enough to challenge him.

    I remember reading this interview about Stefan, where he said that he wasn't interested in competing in the early TC seasons because of the overall lack of talent in those first seasons. Only after Hung won it and he started to see better chefs apply did the show pique his interest. He didn't want to compete on the earlier seasons when he knew he would just mow down his fellow challengers, which he ironically ended up doing anyways on his season, and win the 100 grand if there was no challenge in it.

    Sort of pointlessly dickish.

    I mean he is great and all but imagine if he had to face that line-up rather than a typical season with a good helping of third-raters. How does he know he would have won?


    To be fair to Michael Voltagio, he was the winner in TC's strongest season with the most talented chefs. I don't think Vegas should be regarded as just another typical season.
     
  2. KJT

    KJT Well-Known Member

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    After this or shortly, do they do a show with just the past winners?

    ^ I can definitely see that happening.

    But so far, there's only been 8 seasons (including this current one). I don't think that's enough to have a Top Chef: Winners Circle season.


    Also - the majority of the winners are running their own restaurants at this point with varying levels of success. You have to wonder if they'll all be willing to take x weeks off to compete.

    I always thought that Stefan mailed it in after Jamie, the lesbian chef from SF, got eliminated. After she left, he got bored because he didn't feel there was anybody left talented enough to challenge him.

    I remember reading this interview about Stefan, where he said that he wasn't interested in competing in the early TC seasons because of the overall lack of talent in those first seasons. Only after Hung won it and he started to see better chefs apply did the show pique his interest. He didn't want to compete on the earlier seasons when he knew he would just mow down his fellow challengers, which he ironically ended up doing anyways on his season, and win the 100 grand if there was no challenge in it.


    He must have been doing quite well in life to pass up $100,000 he could win with no challenge.
     
  3. Manton

    Manton Well-Known Member

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    He must have been doing quite well in life to pass up $100,000 he could win with no challenge.

    srsly
     
  4. Thracozaag

    Thracozaag Well-Known Member

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    Tried my hand at making ramen today from scratch, and used Angelo's braised pork belly recipe from his last elimination challenge--turned out very well.
     
  5. Hombre Secreto

    Hombre Secreto Well-Known Member

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    Also - the majority of the winners are running their own restaurants at this point with varying levels of success. You have to wonder if they'll all be willing to take x weeks off to compete.



    He must have been doing quite well in life to pass up $100,000 he could win with no challenge.


    Yeah, because back than he had no restaurants to subsidize.
     
  6. Reggs

    Reggs Well-Known Member

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    lol

    [​IMG]


    Wow, he has not aged well at all. That's just awful.
     
  7. Parker

    Parker Well-Known Member

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    The thing between Fabio and Bourdain was kinda embarrassing to watch. Was it unfair criticism? His dish did look like crap to me, too.

    And, yeah, where's Kevin from the Vegas show? He was my favorite that season.
     
  8. Thracozaag

    Thracozaag Well-Known Member

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    Bourdain actually apologised in his blog about being overly critical of Fabio; maybe he's losing his edge, heh.
     
  9. kwilkinson

    kwilkinson Well-Known Member

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    Bourdain actually apologised in his blog about being overly critical of Fabio; maybe he's losing his edge, heh.
    What edge
     
  10. Johnny_5

    Johnny_5 Well-Known Member

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    The kind of edge you can only get growing up in New Jersey. Like me.
     
  11. foodguy

    foodguy Well-Known Member

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    I'll second the surprise of the real Stefan v. the TV one. it's not like I know him well, but I've spent some time with him and found him really pretty charming. he's the kind of guy who will say just about anything to get a reaction, but he is smart and funny. i can see why his cooks would be loyal to him.
    should be kind of an interesting season, though i have to admit that wasn't a big fan of angelo last season ... he seemed the kind of cook who talked better than he produced. this does seem to be a well-rounded cast cuisine-wise ... you've got some real solid kitchen dogs like dale, some molecular guys, some chez panisse-rs...should make for an interesting mix of dishes.
     
  12. Johnny_5

    Johnny_5 Well-Known Member

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    There are two Dales this season, and a few people are naming one as the front runner. Which one is it? The asian one?
     
  13. Manton

    Manton Well-Known Member

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    There are two Dales this season, and a few people are naming one as the front runner. Which one is it? The asian one?

    No, I think people mean the other one, who appaers to be a stronger chef and ran a really great restaurant in Chicago before it closed four years ago.
     
  14. kwilkinson

    kwilkinson Well-Known Member

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    No, I think people mean the other one, who appaers to be a stronger chef and ran a really great restaurant in Chicago before it closed four years ago.

    God it's hard to imagine that was only 4 years ago.
     
  15. Axelman 17

    Axelman 17 Well-Known Member

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    The thing between Fabio and Bourdain was kinda embarrassing to watch. Was it unfair criticism? His dish did look like crap to me, too.

    And, yeah, where's Kevin from the Vegas show? He was my favorite that season.


    +1, was really hoping ginger Kevin would make an appearance, he was awesome. I also had a friend who ate at his place in Atlanta and raved about it
     
  16. foodguy

    foodguy Well-Known Member

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    it is a bit weird that chefs who actually have working restaurants would agree to appear ... it's not just the money (but remember that $100,000 or whatever only goes to the winner) ... but the time ... my guess is that it takes 2-3 weeks to film that. my guess is that the list of acceptances ran very high to a) people who are corporate, so they can take time off; or b) people who really desperately need the pr boost (hello FABIO!).
     
  17. Axelman 17

    Axelman 17 Well-Known Member

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    it is a bit weird that chefs who actually have working restaurants would agree to appear ... it's not just the money (but remember that $100,000 or whatever only goes to the winner) ... but the time ... my guess is that it takes 2-3 weeks to film that. my guess is that the list of acceptances ran very high to a) people who are corporate, so they can take time off; or b) people who really desperately need the pr boost (hello FABIO!).

    I would have thought that the PR boost would be worth it for any chef. However, I guess if you are running your own place that is packed every night and arent particularly interested in expanding, it might not be that beneficial.
     
  18. Manton

    Manton Well-Known Member

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    it is a bit weird that chefs who actually have working restaurants would agree to appear ... it's not just the money (but remember that $100,000 or whatever only goes to the winner) ... but the time ... my guess is that it takes 2-3 weeks to film that. my guess is that the list of acceptances ran very high to a) people who are corporate, so they can take time off; or b) people who really desperately need the pr boost (hello FABIO!).

    I have heard them say that filming takes a month.

    One of the Chefs from last season said "The reason we're all here is packed restaurants." So for Bryan V., whose restauarant in Frederick is apparently booming, taking time off would have been unecessary and possibly risky.
     
  19. foodguy

    foodguy Well-Known Member

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    I would have thought that the PR boost would be worth it for any chef. However, I guess if you are running your own place that is packed every night and arent particularly interested in expanding, it might not be that beneficial.

    three weeks in the life of a privately owned small restaurant is forever. you would not BELIEVE the number of things that can go wrong. very few chefs i know ever take much more than a week at a time off ... until they get to the level they can afford thoroughly reliable people to delegate to.
     
  20. foodguy

    foodguy Well-Known Member

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    I have heard them say that filming takes a month.

    One of the Chefs from last season said "The reason we're all here is packed restaurants." So for Bryan V., whose restauarant in Frederick is apparently booming, taking time off would have been unecessary and possibly risky.


    i don't have a hard time believing a month at all. the stupid TVFN spin-off i did took almost 3 weeks of 12-hour days. trust me, a television production makes teh federal government look like the very model of efficiency.
     

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