Cast Blog: #80PLATES

Super Tuscan

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Avery Pursell: "I Felt That I Did Not Perform Well"

Final Destination

The Suspense is Killing Me

Homeward Bound

Food Reigns

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Meat Sweats

Atta Girl!

The Final Four

Axis of Evil

Big Trouble in Little China

The Future is Hong Kong

Rocket Science

The Third Opium War

Cheating In Chiang Mai

Under the Radar

The Thai That Binds

Okie Dokie

Full of Bologna

Troop Bologna?

Pick Up Your Game!

My Baloney has a First Name it’s J-E-N-N-A

When in Rome...

That's a Spicy Meatball!


Down in Africa

Funky Cold Medina

Spice Girls

The Art of Culinary War

Prawn Stars

Barcelona or Bust

It's in His Lisp

My Retirement Plan

Allons-y a Lyon!

Truly Exceptional

Lyon for Lambs

Truck Nutz

Playing the Game

The Dog's Bollocks

London on a Plate

Piss and Vinegar

Super Tuscan

Even though they won, Curtis explains the Black Team's shortcomings.


I don’t get too many chances to play the stern headmaster, but this week’s episode gave me more than enough opportunity. I was absolutely gobsmacked that the Black Team would waste the chance to cook Tuscan food with a woman who has been making these dishes for decades. 

First and foremost, the Black Team just didn’t act like experienced chefs. Cooking is something we do with all five of our senses. While the language barrier with Nonna Nara made it more difficult to learn the recipes, it was by no means impossible. Watch her cook, take notes on the ingredients and techniques, and use that as the guide for your meal. Ask any linguist -- the majority of communication is nonverbal. So make hand gestures, hold up ingredients, do whatever it takes to learn a thing or two. As crafty as Nookie has shown himself to be in this competition, he was surprisingly uncreative with Nonna Nara.

To make matters worse, the Black Team also wasted the chance to truly understand the beauty of Tuscan food. Simple, local and seasonal, Tuscan cuisine relies on the quality of ingredients and time-honored preparations. There are a number of places in the world where locals will appreciate innovation with their cuisine. Tuscany isn’t one of them. To learn a recipe from a grandma is to learn from a true master.While the Black Team won, their guesswork with Tuscan cuisine kept them from really shining. Prosciutto is amazing, but it doesn’t belong in a Ribollita. Using wild boar in the gnocchi dish tapped into the region’s love of game meats, but the texture should have been ground finer. The Red Team had their share of missteps too. Remember, local ingredients are king in Italy. So while the Red Team’s grape granita was tasty -- it didn’t make any sense to a Tuscan palate. Granitas come from Sicily, the hottest part of Italy. Tuscany is a cooler climate, so typical desserts like a Christmas Panaforte or Castagnaccio cake tend to be warmer and creamier.

Thankfully, we have more Italian culture and cuisine to enjoy next week. Good luck to Gary on his future adventures. For the rest of us, see you in Bologna!


Final Destination

Curtis Stone explains the importance of traveling for a chef.


We’ve reached the finale! What an amazing journey we’ve had. 10 countries in 44 days, and at last we have our final two. Congratulations to Avery and Liz! This wasn’t an easy competition and getting to the finish line is quite an accomplishment. 

But first, we had Uruguay. I’ve said it often in this blog: Nookie played this game like a pro. But while there were similarities to Survivor, this competition was at its heart about great food. I was so glad to see Avery choose Liz for her Los Angeles opponent. As she said, when it came to the final showdown, she wanted to go up against someone who would bring everything she had to the table and treat the food with integrity. That sure describes Liz. 

I think the final challenge to make three dishes, inspired by their travels was perfect. I believe every chef should travel as much and as often as possible. It’s a beautiful way to learn and be inspired and expand your palate and sensibilities. Back in their own kitchens, chefs then can creatively integrate the foreign flavors into dishes that speak to all corners of the globe while also catering to the palate of their own culture. It’s how food evolves with respect and reverence.Of course, Avery and Liz had to cater to the palates of some seriously extraordinary chefs. Melisse’s two-star Michelin chef Josiah Citrin, James Beard winners Brendan Collins and Carolos Tomazos from Waterloo & City, and of course the legendary Wolfgang Puck, who has both designations under his belt. 

Both Avery and Liz did an outstanding job. In the end, just four votes made the difference. Avery has been such a superstar throughout this competition and Liz has shown an incredible passion for food. A huge round of applause to Avery and all of our chefs. Your culinary journey around the world is only beginning.