Top Chef

[Mr. Macaque]

Originally Posted by StephenHero

Kevin. His reasoning for his dish saved him.
I agree. And the crispy onions would become mush in space.

 

[SField]

Originally Posted by Mr. Macaque

I agree. And the crispy onions would become mush in space.

Almost everything there would become absolutely disgusting in space. That's why I think Sosa's would do pretty well. But fish and stuff like that? dear god.

 

[foodguy]

Originally Posted by SField

I should say that I have read a lot of disappointment from 'lay' people all over the internet about some seasons of Top Chef.

To be honest, I understand where some people are coming from, but quite frankly, for most of the people complaining, a lot of these contestants could provide the best or almost the best meal they've ever had in their life. Food snobs who only know big names don't realize who is actually doing the work - it's the people on this show. A lot of them have very impressive work histories and it is sometimes a little funny to see people deride many of the contestants as nobodies. I agree that some years the talent pool is stronger, but even some of the people who don't fare so well in the challenges and lack big personalities could make some really terrific food.

i agree for the most part, but i think last season and this have been a little different. it was my impression, at least, that in previous years the top chef competition mainly appealed to line cooks and sous chefs who were trying to make a reputation and move up and become chefs. But last year, that certainly wasn't the case with the Voltaggio brothers, etc. They were already established chefs who were more like trying to become famous. This year it seems is the same way ... i think Amanda (??) pointed out when she went last week (and WAY late imho), that she was proud of being the last line cook left on the show. i think i liked it better when it was more folks who were really working cooks, rather than guys who were more like trying out for iron chef in a couple of years.

 

[foodguy]

Originally Posted by SField

Almost everything there would become absolutely disgusting in space. That's why I think Sosa's would do pretty well. But fish and stuff like that? dear god.
absolutely. i found myself wondering whether any of them would actually try to make something that followed the instructions. nope. my guess is they were given a pass off-camera.

 

[SField]

Originally Posted by foodguy

i agree for the most part, but i think last season and this have been a little different. it was my impression, at least, that in previous years the top chef competition mainly appealed to line cooks and sous chefs who were trying to make a reputation and move up and become chefs. But last year, that certainly wasn't the case with the Voltaggio brothers, etc. They were already established chefs who were more like trying to become famous. This year it seems is the same way ... i think Amanda (??) pointed out when she went last week (and WAY late imho), that she was proud of being the last line cook left on the show. i think i liked it better when it was more folks who were really working cooks, rather than guys who were more like trying out for iron chef in a couple of years.

I'm sorry but I don't really know that that is true. There are many contestants even in the earlier seasons who were chefs. I mean take a look at one prominent finalist, perhaps one of the most accomplished of all Top Chef contestants; Dale, the last chef at Trio (who followed Achatz and Tramonto)...

Also keep in mind that a lot of them are Sous Chefs, which today has a different meaning than it did many, many years ago. In many restaurants, a Sous is as good as being CDC.

 

[ChicagoRon]

Originally Posted by SField

I'm sorry but I don't really know that that is true. There are many contestants even in the earlier seasons who were chefs. I mean take a look at one prominent finalist, perhaps one of the most accomplished of all Top Chef contestants; Dale, the last chef at Trio (who followed Achatz and Tramonto)... Also keep in mind that a lot of them are Sous Chefs, which today has a different meaning than it did many, many years ago. In many restaurants, a Sous is as good as being CDC.
Achatz, McLain and Tramanto.. don't be dissing Shawn. Season 1 was primarily line cooks.. but the exec chefs certainly didn't start with the Votaggios. Trey from Abacus in Dallas is an exec. chef (although it's Ken Rathbun's restaurant).

 

[gdl203]

Why do people hate on Sosa so much. The guy is GOOD, really good. I've eaten at his restaurants - the food was very good, menus were tight, well thought-out and just enough of creativity without throwing you off - execution was spot on. Is this a simple of case of haters gonna hate? He's not even that obnoxious - nowhere near Marcel or Hung. Even this season, I don't even think he was the cockiest - Kenny beats him to that. So what is it?

 

[Manton]

Sosa was more obnoxious early on but as the competition took its toll he got more humble. Contrast that with Kenny in the "After the Knife" vids, Kenny is bitter and still thinks he is great and was unfairly tossed.

 

[SField]

Originally Posted by gdl203

Why do people hate on Sosa so much. The guy is GOOD, really good. I've eaten at his restaurants - the food was very good, menus were tight, well thought-out and just enough of creativity without throwing you off - execution was spot on. Is this a simple of case of haters gonna hate? He's not even that obnoxious - nowhere near Marcel or Hung. Even this season, I don't even think he was the cockiest - Kenny beats him to that. So what is it?

I think people don't like him mainly because he's weird. It seems like he has a mail order bride and he talks to himself. He's that weird kind of arrogant that you'd see with the class nerd who was a loner and had parents who told him he was the best etc...

Kenny is just a typical braggart, whatever.

But, Sosa is definitely the best cook left on that show.

 

[Manton]

This season got much better and more interesting in the later days. In the middle episodes, it seems like nobody was all that strong. Then a lot of people started kicking @$$. It's clear that the judges have been extremely impressed and have had to "split hairs" in Colicchio's words in order to make elimnations so the chefs apparently have more talent and originality than some of the earlier episodes made me believe.

 

[Piobaire]

People don't like Angelo because he wears capri pants.

 

[freeAgent]

Angelo is so full of $%*t, it's hard for me to watch him. From the mail-order bride to the fake new age spirituality crap and his arrogance and scheming, I can't stand the guy. He does seem to be a damn good cook, though.

 

[whiteslashasian]

Is it just me, or did anyone else get the feeling that the judges were laying on the praise a little bit too thick? I think they know that coming into the finals this season was pretty weak and were trying to heap on the positives to make the audience believe that these 4 (now 3) ARE the top caliber chefs they want to see.

I'm not saying it's true, but the thought did creep into my mind.

Angelo is an odd dude for sure. But I think he plans and conceptualizes VERY well and it's reflected in his creations. Ed coming out with the double whammy was a surprise. I expected him to sort of phone it in for the elimination round. Very surprising, considering he couldn't get a single star from NYT...

Still missing Tiffany. It was sort of sad to see Kelly go; quite a bit of emotion there.

 

[foodguy]

Originally Posted by Manton

and have had to "split hairs" in Colicchio's words

i saw what you did!

 

[itsstillmatt]

Still never seen this show.