Angela wrote:

To me it is unbelievable to see how Howie is still in the game. Granted he has talent but his hygene at the kitchen is disgusting. He has worked in restaurants near the area where I live and after seeing him cook I won't eat at any restaurant where he is working.

I believe that he seasons the food with sodium of the sweat that constantly drops from his forhead onto the pots and pans he is using. This is totally disgusting and someone should tell him to wear a bandana or something to help him collect the sweat.

Criticizing Brian for sweating is nothing compared to eating the sweat of another in your food.

posted on August 15, 2007 at 11:11 PM

sheila wrote:

As usual, I am sitting here laughing out loud at your wonderfully witty comments Tony. Also as usual, I am in complete agreement. A very disappointing episode, these are supposed to be Top Chefs? Not one of those dishes even looked appetising to me. (Chernobyl potatoes...still laughing). As for that monstrous mush Howie called risotto, well you said it much better than I could. Keep entertaining!

posted on August 15, 2007 at 11:18 PM

Mike wrote:

woohoo I'm the first to post

Your comments are quite accurate. I never thought of the risotto being that way, but knowing you as an almighty cooking sage I'd take your word for it. Chicken stock would have worked better in my opinion.

After seeing the final result of this episode, I felt nearly on the verge of blacking out by how tense it was. I hope they all redeem themselves. Apparently my wish has been granted of seeing Hung, Howie and Sara M on the same team, yet I felt bad not only for Dale being on the team but also the lack of verbal arguments that I was expecting after every commercial break.

posted on August 15, 2007 at 11:21 PM

Raven Windrider wrote:

A nicely written analysis. Considering the Quickfire Challenge provided the most interesting dishes to ponder, it's no wonder I just could not get interested in tonight's episode. It was nice to see all tempers for The Garage team were left with the DeSoto out back instead of in the heat of the kitchen.

posted on August 15, 2007 at 11:25 PM

d wrote:

Mr.B, sumed it up perfect --and Howie questioning Tom C & Daniel B..? what a numbnutz.

too bad no rocco bashing after his last blog. oh well, perhaps he'll set his sights on Emeril.

posted on August 15, 2007 at 11:30 PM

Kate wrote:

I feel a bit let down by the decision to save all the chefs tonight. It is a weekly competition after all, and there should be a winner and loser every week. The chef who lost tonight was Brian, and the winner was Hung. Hung stayed true to the theme through and through. So what if he's a little manic? He's simply passionate. He just doesn't get enough credit.

I love reading your blogs (or any of your writings) Mr. Bourdain. They are visciously entertaining.

posted on August 15, 2007 at 11:31 PM

patricia cowan wrote:

I must greatly agree with all that A.B. said regarding tonight's episode...and, I would have sent one from each team home...Howie and the pitiful "host" of April

posted on August 15, 2007 at 11:33 PM

michele wrote:

i don't think any of these chefs have been consistent in their cooking. it seems like one week one person is the winner, the next week, that person is going home.

posted on August 15, 2007 at 11:34 PM

gary.e wrote:

Tony: I,m not sure if there is a top-chef in that whole group, i still say that season one was the best so far, great blog.

posted on August 15, 2007 at 11:35 PM

melanie wrote:

Wow, is it just me? I was more impressed by April than Garage. It may just be because I dislike Howie so much!

Actually this was a tough call. Both had their faults. I knew the scented candles were a no-no immediately, but I must say that Dale's customer service was very good.

posted on August 15, 2007 at 11:45 PM

DAveM wrote:

Tony - you're dead on about the contestants....but what about the setup of this episode? What makes this part good is watching people under pressure. Let's do it again???...Chef Tom says I know exactly what to do and its a do-over??? completely lame. Hopefully I'll be surprised and delighted by some strange twist next week and will regret my emotional response but the non-decision left me cold.

posted on August 15, 2007 at 11:47 PM

Rob wrote:

How could they not dismiss someone? The last 8 chefs and some of the worst mistakes made by any of them. Howie's attitude towards Daniel- I wanted to hit the bald putz. Tre, Sara- there were plenty of mistakes more warranting getting kicked then some of the chefs already writing blogs. Poor decision tonight Tom.

posted on August 15, 2007 at 11:47 PM

Rob Stumpf wrote:

Making Sara an executive chef is kind of like appointing Courtney Love to the Supreme Court. Her training is in CHEESE. From what I've seen, she couldn't make it in a high quality restuarant as a dishwasher. But I agree, the candles were the best...they had a guy (Dale) who has no sense of smell putting stinky incense on every table. Howie's risotto was a close second. The number one rule of serving food anywhere is to know where you are. What I can't understand is that Howie is from Miami and STILL doesn't know that heavy food doesn't go well on hot nights? How is that possible?

posted on August 15, 2007 at 11:53 PM

Eric wrote:

How could a chef of Howie's "caliber" screw up a dish as fundamental as risotto. Maybe the reason the crap set up like quickcrete on a hot summer day is that some of the extra ingrediant rolled off that double forehead of his. This guy should have been gone a long time ago.

Tre, my front runner, scared the bejesus out of me tonight. This had to be his worst performance in a role that I expected him to shine. If you know the potatos sucked why did you put them on the plate. You are not feeding the 1st infantry. I think he will bounce back, but that was a close one.

Dale--I don't eat in the crapper, so why make Le Garage smell like one. Maybe he was looking ahead and thinking of the adage "you can polish a turd, but its still a piece of s**t."

posted on August 16, 2007 at 12:02 AM

cookingbenny wrote:

Hmmmmm where do i start? Food Food Food, its almost like its become cool to be a chef now a days, don't you agree look at the numbers everyone knows whats going on. Hey i want to be a chef that sounds cool. If everyone read bourdains book they would know this. Which i feel is what bravo is playing of off. Which adding a ton of drama which is lame and annoying i want to see some chefs throw down some cool food! I don't want to see a bunch of people complaining about how they are staying in their sweet ass hotel in Miami and have to get up and do a challenge. Being a cook is definitely not as cool as everyone thinks. We do it because we love it. Any who enough about that. I think this show adds a lot of drama to make it interesting honestly i think Lea was one of the best so she had a bad day big deal, Howie has had like 10, why is he still on the show! I think Tre and Hung are both hardcore cooks which i totally admire and respect. I have a pretty good feeling the last episode in October is going to come down to Casey, Dale, and Hung, maybe in aspen who knows well have to see.

posted on August 16, 2007 at 12:04 AM

J. wrote:

Actually, I thought Howie redeemed himself decently well this week. He did nothing at all objectionable in the kitchen, and, for Howie, he was subdued at the Judge's Table. Of course, I must admit that I--GASP--don't really like rice very much, and usually beg off risotto night at our family table, so food-wise, I'm a terrible judge. All risotto seems kind of sticky and gross to me.

I also thought that Tre's decision to serve burnt potatos was a bad one. Everyone loves good potatos, and there are few sins bigger than ruining such a classic, comfort-food staple. Plus, I didn't think of it at the time, but you're right--that whole dish was unispired.

Honestly, heaviness aside, I thought that Garage's menu sounded way more appealing. And, despite the (very silly) candle miss-cue, Dale was light-years ahead of Brian in the "Front of the house" mode. As Brian himself said, he was dying out there. I thought he should have been gone this week, although I am pretty intrigued by the do-over.

I was disappointed that so many people (over half the chefs) chose seafood for the re-imagined Burgers. I thought exactly what you thought about Sara's "burger"--it's a crab cake! Without a bun...for health reasons? Because...when I order a big-ole burger from a restaurant, I'm looking for something healthy. Riiight.

And Hung's dish was definitely the most attractive and appealing--and light and fresh. Hands-down winner of the night (had there been a winner).

posted on August 16, 2007 at 12:07 AM

Jai wrote:

Brilliant observations. Hilariously written...as usual.

posted on August 16, 2007 at 12:08 AM

Karen wrote:

I was happy that noone was sent home tonight. I
felt they all worked very hard in very limited time
to cook and set up a restaurant. It would have been
a shame if they all had not been given a second chance
to shine.
I know Hung's dish excelled (the tartare) but it looked
nowhere near as difficult to prepare as the other dishes, so was far less time consuming.

posted on August 16, 2007 at 12:11 AM

Janet wrote:

As usual, Mr. Bourdain, you've waded through the mess of mediocrity that was last night's episode and brought to light some exellent cooking.

I'm sitting in Florida, in the middle of a heat wave. The only thing I feel like eating is ice, alcohol, and more ice. I can't begin to imagine not taking Florida's humid heat into consideration when planning dishes.

posted on August 16, 2007 at 12:12 AM

Meridyth wrote:

Nobody can say it better than Chef Bourdain. I have been a fan from back in the days of A Cooks Tour. I have always admired your NYC cut dry approach. I agree with your thoughts on this episode. There were many issues with many of the contestants. There were alot common sense mistakes made. People who don't run restuarants for a living can see the pitfall of a scented candle in a restaurant!Let's hope the second try goes alot better. Chef Bourdain, keep bring great tv and culture!!

posted on August 16, 2007 at 12:27 AM

drab wrote:

Tony,

I suppose the thing that stunned me the most was the lack of attention to detail by both restuarants. The K.I.S.S. theory would have worked well for both sides in setting up there restaurants and executing their menus. I think for the most part C.J. did a good job of selecting his team. Although things got away from him, I was still impressed by Tre because he knew exactly what had gone wrong with the main course. However, he needed to follow up knowing what was wrong with solid decision making skills and not merely hoping to pull off the oversmoked potatoes. Howie dodged another bullet. I agree with you, how do you argue with one of the best chefs in the world about something as basic as risotto? Unfathomable!

I was really surprised and disappointed that it ended up a draw, because wih the exception of Hung, the best talent was on the other team. Truly a disappointing effort by both sides.

posted on August 16, 2007 at 12:37 AM

melanie b. wrote:

anthony, you are our favorite! when are you going to judge again?

posted on August 16, 2007 at 12:38 AM

Meghan wrote:

I love this commentary. And I love this show. Thanks for good TV and good blogging!!

posted on August 16, 2007 at 12:42 AM

Chef Salad wrote:

Bourdain, you nailed them. I was surprised that the general consensus was that April was the better restaurant. There was nothing great about April, but the sweets at the end were nice and the look was better. But The Garage did provide a great moment--the Tuna Tartare was great--they all agreed. Service was better at Garage, candles be damned. And, Brian did a really rotten job out front. The risotto and lamb shanks were inappropriate, but not inedible--the potatoes even looked nasty on TV.

It will be interesting to see how they correct. Knowing that the bubbling feud between Howie and the rest of the entire restaurant industry was downplayed this week--certainly it will return with a ratings surging vengeance next week.

None of this helps me to get They Might Be Giants to write a song about an executive chef who becomes a professor of international relations and political theory. How did you get Jon Spencer? (you get a degree to teach IR so you can combine food and politics--travel almost as much as Bourdain!!)

posted on August 16, 2007 at 12:48 AM

Soij wrote:

Pearls! I can't believe we get to read Bourdain for free.

posted on August 16, 2007 at 12:52 AM

crazylove wrote:

Tony, your comments are GOLD. "Strange and terrible powers"? Indeed. I was glad to see Hung have a good night or two after the last few shows.

Oh Howie. Whyever did you think that risotto was a good idea? Not only was it too heavy (and seriously, Howie comes from Miami. He has no excuse for not knowing how the menus in the South deal with the heat. Summer means bring on the cool salads, the chilled seafood, the lighter pastry-based preparations instead of heavy starches), but it's the kind of dish that is difficult to impress the judges with: do it simply and you haven't put enough effort into what's really not a difficult dish to make, do it fancily, and you're overloading your dish and seem insecure. The best thing that someone could do for Howie is really act like an exec chef: tell him to sit down, shut up, and cook for the team.

posted on August 16, 2007 at 12:55 AM

veil 26 wrote:

At least Howie didn't put pork in the risotto.

posted on August 16, 2007 at 12:55 AM

Jason wrote:

Great Blog!! Go Hung!! powers for good not evil!!!

posted on August 16, 2007 at 1:00 AM

Chef Salad wrote:

Bourdain, you nailed them. I was surprised that the general consensus was that April was the better restaurant. There was nothing great about April, but the sweets at the end were nice and the look was better. But The Garage did provide a great moment--the Tuna Tartare was great--they all agreed. Service was better at Garage, candles be damned. And, Brian did a really rotten job out front. The risotto and lamb shanks were inappropriate, but not inedible--the potatoes even looked nasty on TV.

It will be interesting to see how they correct. Knowing that the bubbling feud between Howie and the rest of the entire restaurant industry was downplayed this week--certainly it will return with a ratings surging vengeance next week.

None of this helps me to get They Might Be Giants to write a song about an executive chef who becomes a professor of international relations and political theory. How did you get Jon Spencer? (you get a degree to teach IR so you can combine food and politics--travel almost as much as Bourdain!!)

posted on August 16, 2007 at 1:01 AM

Joe K. wrote:

Page 6 says exactly why Howie must go....

Does anything penetrate Howie's shining, ballistic missile of a head? That his bullet-resistant exo-skeleton can deflect the slings and arrows of his competitors is a good thing (though an asset with diminishing returns since Joey's departure). But it appears as well, that neither logic, nor the criticisms of chefs as great as Daniel, nor the passing seasons -- nor even blunt objects -- can infiltrate the inner workings of his space-age polymer nose-cone.

"The risotto is overcooked", says Daniel freakin' Boulud, one of the best chefs in the country.

"No", says Howie, who knows better.

And if it is overcooked (which he's not admitting it is, by the way), well ... it's not his fault. It must have "sat there." (This was a nice variation on the popular murder defense of " I didn't do it but if you think I did -- well, the other guy made me do it"). You shouldn't put cream in risotto, says Tom Collichio (correctly, BTW) but here, too, Howie Knows Best. He has come to learn, he suggests, since "becoming an executive chef" that risotto is better with cream. It's not.

Of course, observant viewers and horrified Italians could CLEARLY see that Howie's risotto was sitting up like day old spackle. And while dumping on Howie, I should point out that anytime you see a cook loading up something as potentially simple and beautiful as risotto with too many "money" ingredients like black truffles AND foie gras AND wild mushrooms, you're seeing an insecure cook, temporarily bereft of ideas. Howie's dish was unimaginative (he's done risotto before), over-killed with the garnishes (pick one, numbnuts), completely inappropriate to the climate, location, season and the progression of the rest of the meal. It was also badly executed. His "defense" of eating heavy braised and stewed dishes out of season (cause he likes to) --particularly considering WHO he was talking to -- bordered on the unhinged.

Can't lead, can't work in a team... blames everyone else for his shortcomings. BEGONE WITH HIM!

posted on August 16, 2007 at 1:18 AM

Andy B. wrote:

Once again Anthony, profoundly on the mark. Strange episode that should have declared a loser among the bunch. Plenty of guilty candidates. Ironic that Hung had a good night that should have produced a win for him. Very ignorant of Dale to buy and use scented candles in his bistro. Equally weird that none of the other chefs in his party discouraged it. Surprised to learn that Sarah is a executive chef! GOOD GRIEF
I hope Brian learned that he's no host. (except for drunkin teens) That job should go to Casey who is much more elegant and CALM in performing thet task. Which brings us to the sweaty bull headed Howie. If this episode didn't send him packing, what will!!!!!!!!!!!!! I'm so sick of Howie and Sarah crapping out week after week. This time Howie did himself in. His lumpy disgusting gunk is a disgrace to Italians everywhere. Then to argue with Daniel, and Tom that his way is the right way when he produced CRAP is dumbfounding. He should have had his knives taken away. Not to mention that he is from Miami and knows the Miami weather and still cooks a heavy dish, then quips it doesn't bother him to eat heavy in such heat. Combined with his and, quite frankly Sarah decision to cook so heavy and not coordinating a cohesive flowing menu. Never taking in account all the conditions necessary for customers to have a near perfect dining experience.
Almost every one made a bad choice or blundered this week, but Howie made many.
Tom, blew a chance to get rid of sweaty bullheaded Howie. A decision well deserved. TOO BAD

posted on August 16, 2007 at 1:21 AM

Anarosa Estevez wrote:

I have been reading your comments and look forward to them every week. I agree with most of your observations except I think you are being to harsh with Howie. I agree that he made the wrong choice and was hard headed about his decisions, but I think he was trying to learn to become a team player. This is something he obviously was lacking in the past episodes. I know that at the end, food needed to be the winner and he obviously lost there. You are a lot of fun to read... thank you!

posted on August 16, 2007 at 1:30 AM

Jennifer Tandy wrote:

I have never understood chefs who smoke cigarettes. Cigarettes kill the palate and diminish the sense of smell. Dale can't smell because he smokes and I bet those scented candles had only the slightest of aromas to him rather than the overwhelming stench those who abstain from cigarettes experience.
Chef Bourdain I love your writing--love your travel adventures and willingness to give any cuisine a chance but wonder how much of taste and smell you are missing? Perhaps in certain circumstances with strange other world cuisines not having the most acute sense of smell or taste might come in handy?

posted on August 16, 2007 at 1:32 AM

help me rhonda wrote:

Who knew...finally Hung with some humility, Sara and Howie close to a love fest, and the queer eye without a nose, but the touch to keep his team together. I had them pegged to lose out of the blocks. Poor Tre- he worked his butt off- and where was the big guy? Next week, let's see if the dust is off the plate. I like them all, but who's gotta go? Oh, yeah, love you AB.

posted on August 16, 2007 at 1:34 AM

Timothy wrote:

...ok, on point in most areas, and even in the one i'll dispute...

...keller, ruhlman and i would like to direct your attention ever so gently to the french laundry cookbook...

...the white truffle risotto, which i consumed there not so very long ago in a sauvignon blanc soaked state while suffering the delirium of jet lag from michigan (service ended on the chef's uber friggin tasting menu at 4 am EST) - has cream - whipped no less...

...having successfully duplicated said dish, after my wife's strange disassembly with barbecue tongs and a radiation suit of the truffle package (i'd heartlessly laid off 35 people weeks before you see and subsequently have gone quite insane), i wouldn't say every or even many risottos should be prepared so, but i'm gonna guess you probably know the dish...

...your devilishly prepared tobacco brulee might remind you of that hack in yountville...

:-D

posted on August 16, 2007 at 1:39 AM

Matt in Miami wrote:

I get to be first? Is it because of my insomnia, or because this is possibly the most disappointing episode yet?

No one goes home. Make a decision, guys. We watch to see who gets sent home. I feel like I was cheated out of my happy ending here.

CJ picked a team with the wrong mix of experience. Brian decided to wear his fancy suit in an un-airconditioned room in Miami, presumably knowing he has persperation issues when he's stressed. And he cleans his ears with his fingers when he's nervous, which is not something I want to see from someone who is handling my food. Tre served inedible potatoes, knowing they were inedible.

Howie's risotto looked disgusting, and was prepared wrong in almost every way imaginable. Maybe he eats risotto and braised lamb in the summer - I do sometimes, because it's almost always summer here - but typically this would be done in a room with some sort of way to control the temperature, and no requirement to walk outside after the meal. Ditto for Sara. The candle thing was hillarious. I am amazed anyone bothered to sit down in there.

So in a sea of ineptitude, the judges were unable to catch one fish. Or from what I saw, Chef Tom decided to throw all the fish back. I understand his dilema, it would be hard to pick just one, but I have a suggestion for when this happens in the future. Quickfire Deathmatch - loser goes home.

posted on August 16, 2007 at 1:42 AM

chef salad wrote:

sorry my post came through twice.

Last word for me: Howie haters must take note! He has won as much as anyone in this competition and has managed to effectively deflect the coup de grace in all of his appearances at the bottom. Remember when you all though Marcel would be gone at any second? Howie has dark horse written all over him. I don't want to hang out with the guy; but he is probably the most competitive chef in the group.

posted on August 16, 2007 at 1:58 AM

Tim wrote:

I'm starting to see that Howie has become a student of the Hung school of charm:

Successful World-Renown Chef: This is wrong...
Hung/Howie: No it isn't!

I'm looking forward to seeing these two sent home. Neither will be able to lead a team in the final challenge.

posted on August 16, 2007 at 2:37 AM

roadsidesausage wrote:

Maybe Howie could have used more of his favorite ingredient on his "day old spackle-like risotto" to make it a little bit more runny..Wild Mushroom Risotto with Foie Gras and Noggin Juice ...Yummmm

PS
that buttwad sitting with the mystery blogger got too much airtime for my taste ; "If that's a vegetable medley I'm a monkey"..shut the f#@* up and eat your free food .... buttwad !!

posted on August 16, 2007 at 2:42 AM

Josie T. wrote:

Yo Chef B:

A bulls eye once again.
The ending of this episode was a total cop out by the judges. Poor Hung finally wins one and gets three card monty'd. Brian should have gotten the hook for his overpowering B.O. and unprofessional melt down in front of the customers.
I hope Bravo isn't running out of challenge ideas.

Rock On, My Captain.

posted on August 16, 2007 at 2:45 AM

Sue S. wrote:

Hmmmm......risotto with cream, foie gras? Think I'm gonna have a case of diarrhea!! My stomach is already churning and the smell of those candles. Ugh!!

posted on August 16, 2007 at 2:52 AM

nicole wrote:

Yes, I agree, with tony , to a degree- 99 o/o. I wish you would grab Tom C.s job. So Much Better and deserving!, Nonetheless, Tony I love watching your expressions, after reading all your books, finally nice to put the palour to a face. We all love to see your face say, "what were you thinking!" ...(Us restaurant types)...oops we west coast here, its coming on now..later!

:)kisses

posted on August 16, 2007 at 2:58 AM

Rick wrote:

Tony: The "Restaurant Wars" segment reminds me of that souffle of a movie "Big Night," which by the way introduced me to the dish and concept of risotto. Risotto, when properly prepared, is an entree of simple execution and profound gastronomic pleasure. It is supposed to be aromatic and delicate, not a substitute for the grout that keeps the Space Shuttle flying. And that raises an issue that has dogged "Top Chef" week after week this season. These people are not holed up in the Adirondacks, and yet they seem intent on preparing grub for lumberjacks in the great north woods. It's Miami, people! Hot-weather food first, last and always. You'd think they'd been cast as frycooks for a diner in Bangor. I love meatloaf and gravy, pot roast and mashed potatoes, lamb shanks and cheese fries, but not when it's frickin 100 degrees. Howie may be a local, but he is positively amnesiatic when it comes to cooking for the season or the sizzling environs.
I agree with you, Mr. Bourdain, that all fell down in this challenge. Perhaps the producers decided to show a rare sympathy for the contestants after last week's Stilettogate fiasco by giving everyone a second chance. Or maybe they all had headaches from deciding who was the best of the worst. Frankly, this particular challenge was too complex (24 hours to name, plan, design, furnish and foodify a restaurant) for a single 60-minute episode. It's like trying to fuse Top Design with Top Chef. And for the viewers, there was so little time devoted either to the design or the food execution that I was left wanting to know more about both. Maybe next season this particular challenge can be expanded to 90 minutes. As it was tonight, we had an eatery better named "Fiasco" competing with one more suitably called "Grunge."
One more thing: who the hell wants to hear from a blogger, daily though she may be, when you have Daniel Boulud as a guest judge? This idea that the networks now have to embrace the internet and its horde of undisciplined, untalented and unnecessary denizens of the blogosphere sticks in my craw, or is that Howie's risotto? I get them confused.

posted on August 16, 2007 at 3:22 AM

Lucio G. wrote:

Tre's Chernobyl potatoes, Howie's spackle risotto, Brians flop sweat, and Dales vanilla scented hell hole they all made hung look like a champ! we all deserve a do over!

posted on August 16, 2007 at 4:07 AM

Maceo wrote:

Man, this episode was so suspenseful. The ending was dissappointing yet relieving because there did not seem to be an obvious loser. I was really concerned for my homie Tre. He's arguably been the favorite to win up to this point. I think the other chefs no this and if they had to be paired with anyone most would choose him. But he was caught slippin last night. Although I am not a chef or food expert or anything like that, I am a huge fan of this show and i am an expert on the series since season one. I knew Tre messed up when he plated those burnt potatoes. I've learned from plenty of past episodes that its just better to throw away a part of your dish like that, and possibly have an incomplete dish, than serve something inedible.

Honestly from what i saw of the preview of the next episode I think Tre might be goin home. They were saying how most people will be suprised to see htis person eliminated and the biggest upset right now would be if Tre got eliminated. I hope im wrong.

Besides that small preview clip i think Tre should do well as he usually does i hope hes learned from that horrible mistake andhis team should be able to win. Oh yeah where the hell was C.J.

posted on August 16, 2007 at 8:10 AM

Paul BKM wrote:

OK, once again Anthony, you have hit the nail firmly on the head with your accurate assessment of this week's episode. However, this latest offering coupled with a cliff hanger of an ending, is nothing more than an obviously scripted drama designed to add an element of this becoming an enduring soap opera. Can we get a reality check here? There was clearly a candidate for the chop here, and the murky powers that be decided to take this route to protect their fan favorite.

While the merits, or lack thereof, of Howie's offering can be debated ad infinitum, or Brian's ability of being the front man for the beanery, or the olifactory skills of Dale and the wisdom of scented candles, the fact of the matter is that Tre dropped the ball big time. The potatoes were a disgrace and ruined the entire meal for the judges. How the **** do you screw up potatoes and with the full knowledge of having done so, still have the balls to serve them? He is/was the HEAD chef and displayed a complete lack of skill on all fronts by serving them. As a paying diner, I would have been livid had those cremated offerings been placed in front of me. No question about it, pack your knives!

While I'm on a roll:

I have been a TC head from the very start, and the direction the show is taking has me somewhat concerned. It has become too slick, the raw edge has gone, with way too much phoney drama being constantly thrown into the mix to add what the producers feel is additional excitement. The Dame Chocolate prep and cooking time being cut by 50%, the "night on the town" being a one way trip to the roach-coach...........oh puhleez, this is BS. The show is about sophisticated cooking, not who is the top frontman, top decorator, top roach-coach operator, or top busboy, though I'm sure that these shows, now that I have suggested them, will now be considered for Bravo's fall line-up. Please ensure that I receive due credit and residuals from these obviously brilliant suggestions.

Back to the current series, enough! For the most part they are all hacks with the exception of Casey who adds such a breath of fresh air to an otherwise morbid bunch of egomaniacs and trolls. Get rid of the other 7, and let's have eight weeks of the Casey Thompson Show. She's elegant, proficient, and has a personality that would win over even a crusty bastard like you Mr. Bourdain. Send that hack Rachel Ray to Siberia as part of a cultural exchange, sit back with a gin and tonic and watch the Casey's Kitchen show. It works for me.

Or, let's get rid of Padma, who the New York Times has described as a "a semicelebrated hustler", and put Casey in her place.

Fire away at me, but deep in your hearts, you know I'm right.

posted on August 16, 2007 at 8:25 AM

Sarah wrote:

Personally I think that not enough attention was paid to the dirty plates in Restaurant April. That was frigging disgusting. I would take the smell of gross scented candles over a dusty, filthy plate any day. I understand that cooking is not the most cleanly business but people do not want to be reminded of that when they sit down to eat. That can throw someone off their entire meal and can lead to a whole host of complaints.

posted on August 16, 2007 at 9:11 AM

Meg wrote:

Hahahaha....Chernobyl potatoes...Hahahaha. Fabulous.

posted on August 16, 2007 at 9:23 AM

Zack wrote:

Great column Chef B.

I wish I had your writing talent. Heck, I wish I had any talent. ;-)

I have to agree with some of the other comments as well.

I really don't like the way either team was set up and it did seem to be a perfect setup for the pretty team (C.J.'s) to fail. C.J. really dropped the ball when it came to picking his team. Not enough diversity. Not enough experience in a wide variety of areas.

I could never pick any team with Howie on it as the winner. I really find it hard to believe that the judges would eat food that Howie makes, given how much he sweats into it.

Speaking of Howie. No matter who the head chef is, Howie is going to do what Howie is going to do. He does not seem to take direction well.

Not one strictly vegetarian dish at either restaurant. Not one. Out of all the food that was served, I would have only been able to eat the potatoes that tasted like cigarette butts.

It did seem like both restaurants were too concerned with the big picture instead of being concerned about getting the little things right. How hard can it be to wash the dishes and silverware? I was afraid that was going to be a problem. I was surprised that no customer made a mess of the tablecloth, dropped a plate on the floor or did something else to the silverware to make sure that the chefs running the restaurant had thought ahead enough to make sure they had adequate supplies.

It was funny this week how so many of the chefs were agreeable with each other and for the most part accepted full responsibility for the things they did wrong. The exception IMO, of course would be Howie.

Hung was actually nice this week. Not arrogant at all.

Those teams need to reorganize and make sure that they put each other in a position to succeed and to try and cover up the flaws they do have. That means Brian has to stay in the back. Casey would have to be up front.

posted on August 16, 2007 at 9:27 AM

Ann wrote:

Tony,

Now that you are blogging, I could not wait to read your review of the previous night's show and as usual, you were spot-on. I hope Bravo and Top Chef make your blog a permanent fixture on their website. You are hysterical.

As to the actual contest, I hate this challenge. Hate it. I don't think it showcases anyone's talents to throw a team together to come up with a restaurant concept in a nanosecond. It never works. Not in Season 1, not in Season 2 and clearly not in Season 3.

And I'm sick and tired of Tom beating up on the front of the house people. He, of all people, should know that the back of the house people do not usually aspire to work the front and vice versa. The standard comments of "I'm missing a fork, I'm missing a butter plate" are getting old. Restaurants take time to set up and I can almost bet the farm that Tom has never had an opening go on without a hitch of one kind or another and this is after months, perhaps years of planning. But to expect perfection on a TV show lasting an hour (less with commercials)? Come on--let's not get so self-righteous!

And normally I'd feel better about everyone getting a second chance but the show reached a point last night where I just wanted it to move along. I didn't want Tre to be eliminated because that would have made me cry but I wanted resolution. Now I'm just irritated that we have to go through the entire drill again. Let's hope the scented candles are retired. The perfume wafting off them must have clouded Dale's brain.

posted on August 16, 2007 at 9:32 AM

Chuck wrote:

There were a lot of stupid choices made, but to me the worst is the producers giving these people 30 minutes to concept a restaurant, 25 minutes to shop for design elements, and one day to get it all together. I'd like to see Anthony Bourdain pull together a restaurant in that amount of time. That actually would be an interesting iron chef-like episode, let's put these "professionals" through the hoops and see how they do.

posted on August 16, 2007 at 9:33 AM

Judy Rosenberg wrote:

Finally! So good cynicism and sarcasm in a blog! (Begins to laugh uncontrollably) Alright, so those two traits have existed in critic's blogs since such things came into existence (and long before), but your take on last night's episode is truly amazing to read. It's true, most of us watching Top Chef at home don't want Tre to go home, want Howie to shut the f*** up once in a while, and want to just trip Hung to see what would happen (or maybe that's just me). But thank you for taking time to post here so that we can all enjoy your spin on Top Chef.

posted on August 16, 2007 at 9:37 AM

susan betts wrote:

Once again, good blog Anthony. I do have only one comment this week. My daughter and I were watching the show together and we just felt sick for poor Brian. The " Right Guard" comment never needed to be stated and the judges,along with CJ ( disappointing) were just mean. It was meant to humiliate. That's just wrong. We have Howie sweating IN the food and hardly ever a comment.

Please try to judge without humiliation. Sara thought she had it bad last week with her attire, at least she wasn't made fun of.

posted on August 16, 2007 at 9:38 AM

austingal wrote:

I am glad they all get a second chance at their restaurants, if only for the fact that I was terribly afraid that the person eliminated from the bottom group would be who it has been every episode - Anyone But Howie. I was practically shouting at the TV when he was questioning Tom's and Daniel Boulud's criticism of his risotto. His constant appearance at the bottom and his ability to still skate through is laughable.

I agree with you Anthony, in that if a chef has an "off" Saturday night that could cost the restaurant its reputation and business, then the chef probably has to go, no matter how skilled and no matter how flawless their previous record. But let's not forget that these challenges are not the same as running one's own restaurant. In every TC restaurant challenge we've seen, even the best have faltered under circumstances that are simply not realistic. On top of the absurd time restrictions, the contestants are supposed to be competing as chefs, not maitre d's or decorators! (It seems like I remember in one season the teams were assigned a decorator to do the shopping and help set up the restaurant - what happened to that?) And when you've got 2 perfectly good chefs farting around at Pottery Barn, is it fair to blame the Executive Chef entirely if all the food doesn't come out right? Tre certainly could have used more help in the kitchen, seeing as CJ has no experience as a sous-chef and Tre was essentially running the entire kitchen himself. No wonder his potatoes were overdone! On the flip side, how do you eliminate someone exclusively for being a bad "front man"? I dare say many of the most talented chefs in the world would be terrible in this role.

That's why I have always felt that the judging needs to be based on some kind of cumulative success/failure ratio, especially when it comes to the restaurant challenge. Howie has, again and again, failed to execute on so many levels and, on top of that, obstinately defends his failures by insisting the judges are wrong or that it's someone else's fault. In a sea of mishaps when it's hard to determine a loser, it seems to me that the "most losing-est" should go, and that's Howie.

posted on August 16, 2007 at 9:44 AM

jackie wrote:

Once again, Mr. B gets right to the heart of the matter. Each one of those chefs should get down on their knees and thank their lucky stars that no one was eliminated. I really question the decision to use scented candles??come on. Will this mean that 2 people will be eliminated next week????? Did anyone catch how CJ turned on Brian when they were infront of the judges??

posted on August 16, 2007 at 9:58 AM

SoozR wrote:

Chef Bourdain - what? No love for Casey in your blog? Let's not forget that she pulled Brian's nuts out of the fire twice last night -- first, by vetoing his suggestion of scented candles for the tables (too bad Dale wasn't within earshot) and bailing him out when he got into the weeds in the middle of service. Like Dale, Casey's front of the house composure was a welcome contrast to Brian's frenzy.

posted on August 16, 2007 at 10:11 AM

mirinblue wrote:

Splendid and satirical script, Tony. Pure elegance! I love that there was not a winner or loser. Given a chance to rethink the mistakes made, I would expect everyone to be spot on next week. We shall see...

posted on August 16, 2007 at 10:12 AM

Colin wrote:

If you think "dans la merde" translates - even roughly - to "in the weeds" you've got serious intestinal issues.

posted on August 16, 2007 at 10:13 AM

juni wrote:

Great description of Howie's inpenetrable carapace of a skull! I thought your observation about people throwing "money' ingredients, such as truffles and wild mushroom, plus fois gras is too much--like a woman who layers diamonds and pearls over untoned flesh--get the basics right first and then see what can be added. Garage's food was also comparable to a woman wearing furs, a wool suit, stockings, and calf-hugging boots to dinner in Miami. Hot, stifling, and uncomfortable.

What this episode showed me is how people can be great in one field and completely clueless in another. Maybe it is too much to expect someone whose metier is the kitchen to be great at interior design and decorating? Common sense does come into play though--and your comment about the restaurant smelling like Grandma really had me laughing. Those hot, sickeningly sweet candles in Miami? That wouldn't even work for a craft show, no less a restaurant called garage--unless they were trying to mimic the sweet stench of the disinfectants used in some public toilets.

posted on August 16, 2007 at 10:26 AM

AKS wrote:

Ahhh, i'm still laughing at "his eyes rattling around in his skull like pachinko balls"

posted on August 16, 2007 at 10:37 AM

Alana wrote:

Chef Bourdain, love how you don't mince words and the bluntness of your blog.
One thing that bothered me about the episode and the discussion of the richness of the food of The Garage is they didn't discuss, or show the discussion if the food (besides Howie's Risotto) was cooked well or seasoned well. Padma once said in a previous episode, you can forgive a lot if it tastes good, and I'm wondering whether or not that's the case here.

However, the decision to have scented candles is the most amateur mistake I've seen on the show ever! I designed my centerpieces for my wedding that involves candles, and even I, not a chef, knew not to have scents at a table you will dine at.

Overall, I was disappointed with the food from both teams. Usually there's at least one dish in every episode that makes me want to reach into my TV and eat it. I didn't get that this week.

posted on August 16, 2007 at 10:43 AM

jen wrote:

it's always a joy to read bourdain

posted on August 16, 2007 at 10:52 AM

chris wrote:

A do over! What, wait a sec. Did i hear correctly.Just maybe chef T.C is onto something. How about a soft opening where the teams along with the judges critique each restaurant , then have a grand opening the following day.
As for Howie questioning the revered Daniel Boloud, what were you thinking. How about some hubris dude.

posted on August 16, 2007 at 10:53 AM

McCann wrote:

I hate this challenge every year. After hearing Chef Collichio repeatedly say, this is Top Chef, not Top Sommelier, Top Cook, Top whatever, its tough then to eject Brian or Dale for not being Top Host or Top Decorator. If somebody needed to go, it should have been one of the unsuccessful people in the kitchen. In the future they should try to come up with a system where they rotate the front of the house and chefs, so one person is on entree/dessert and they handle the early rush and then tag out to whoever is making the apps.

posted on August 16, 2007 at 11:06 AM

Sue wrote:

Omg, your blog is just too too much! Do you know how hard it is to muffle my laughs (on this dreary Thursday morning) so that my co-workers don't think I'm a nutcase? Hung laughing like a school girl asked to prom, Brian's eyes rattling.. I'm seriously dying here!!

I LOVE you! You should write a book or something. Or perhaps you have already.. hmm.. I ought to google that right now.

posted on August 16, 2007 at 11:09 AM

watermelon wrote:

I agree. Howie's lack of hygiene in the kitchen has my stomach turning flips. Cannot watch him cooking, and would never want to eat where he works. I think the final will include Tre and Hung.

posted on August 16, 2007 at 11:24 AM

Don wrote:

Right, Tony. Hung had a good night. In previous weeks I've felt that he would benefit from a good firm spanking to reboot his hyperactive mind. This week he was ready to roll and kept his "powers" in check. Now, like other commenters, I say "Go Hung."

posted on August 16, 2007 at 11:41 AM

julia wrote:

It's great to see Hung (my favorite) finally calm down and do what he does best....cook.

posted on August 16, 2007 at 11:44 AM

Dylan wrote:

If the producers were doing their job they would have given these teams more than 24 hours to open a restaurant. It was doomed to fail in so short a time, and so everyone wasted their time. It was just too stupid.

posted on August 16, 2007 at 11:55 AM

Victoria wrote:

scented candles....no no
cream in risotto, what the ????
even I, a home cook, know that putting cream
in risotto is a sin
when risotto is cooked properly
it is creamy
Howie,
you should be ashamed and you should wipe off your forehead and leave
Top Chef, cream in risotto, i think not!

posted on August 16, 2007 at 11:59 AM

Jade wrote:

Team Garage should have lost. They pulled together like a team on performance night, but all their preliminary work together showed pathetic cowardice and deep chagrin at being the unspoken "trouble" crew. Garage as a team did not pull the plug on Sara and Howie's out-of-season choices nor Dale's stinky candles. Team decisions should have eliminated the losing team, leaving team April to win by default. Team April had individual disaster's such as Brian's lack of professionalism, and Tre's uncharacteristically, nasty potatoes. But that can't be helped by preliminary team work.
So who should have gone home? I admired Dale saying he took reponsibility for the front, but found Hung's hiding shameful. Sara's executive decisions were under fire tonight, but at least her dish was tolerable. Finally the one to have gone home should have been Howie. Don't you just love people who are so insecure, they are the first to point out flaws to others but they can't take it themselves? I like Howie so far; but without Howie and his smelly attitude, would Top Chef still be as fun to watch? Two such disparate teams make us root for the underdogs while shock us to see top chefs falter. Smart move for a rematch, but cheap all and all.

posted on August 16, 2007 at 12:01 PM

Melanie wrote:

Tony:

Great comments on an interesting episode.

Horrified at Howie. I lived in Italy for years--learned to appreciate risotto. I was howling at the screen: "Don't do it, Howie!!" Alas, poor Howie, he does not listen.

posted on August 16, 2007 at 12:10 PM

JaxieWaxieWoo wrote:

For me, nothing beats a BLT on Wonder White for dinner on a hot, hazy, humid night. Guess that explains why I've never been called up for "Top Chef", eh?

posted on August 16, 2007 at 12:11 PM

Kathy wrote:

Love, your book, and really love your blogs. You are so right on. Howie should have been eliminated just for being an egotistical idiot. It's too bad Chef Boloud is gracious, and does not play to the reality show cameras because it would have been hilarious to hear him call Howie out with his cute french accent.

posted on August 16, 2007 at 12:13 PM

patricia harrington wrote:

I love this show but would like to see more about the cooking/creative process than the silly bitching and arguing/swearing. The bitching puts this in the same class as the other silly reality shows rather than a professional environment. I am assuming that the producers think that we really want to see the arguing which is why they keep the more controversial characters on the show longer - for instance Howie - who should have been eliminated last week, his food was awful and he actually believes that he is the only one who knows how to cook on the show. I will be really disappointed if he wins the whole show. Last night's show was rediculous. How can you ask anyone to put together a restaurant in just a few hours? then judge them on table service, decor, etc.? perhaps it will work better now that they will have some time to do some proper planning.

posted on August 16, 2007 at 12:13 PM

Caroline wrote:

Being a coastal Carolina girl..we rape the ice cream truck on a day like today, it is just so damn hot. Why in the hell would anyone want to attempt edible lead when it's 99 degree's at night. Second of all, why would I want to eat it amongst the overwhelming stinch of Bath and Body Works?? The Sonic Drive-Thru has more to offer for the summer season then either team bothered to produce and at least my trusty drive-thru serves it on roller skates without dripping sweat all over my jalapeno cheese poppers. Brian digging his ear at one point and Howie's sweating issue..it is just WRONG!! TC always say's it is all about the food...great...but shouldn't a concern be about hygiene before presentation???!!

posted on August 16, 2007 at 12:17 PM

S.K. Waller wrote:

Why, oh why aren't you a regular judge on Top Chef? Yeah, I know you have more important things to do, like eating fish bladders and ox balls, but really, this show needs you and your precision, mercurial summation of what's really going on. The only thing you didn't mention is Howie's incessant sweating into whatever dish he's, um, creating. Risweato, indeed. Someone mentioned that she can't understand why Howie is still in the game. Two words: Producer Decisions.

It seems to me that each season this show gets contestants who deserve the title "Chef" less and less. Perhaps it needs to change its name to "Top Hash Slinger". No offense to good hash slingers intended.

Love ya Tony!

posted on August 16, 2007 at 12:20 PM

zoe wrote:

It's just too much. Your blog is just too good. Your sharp, witty, funny as hell, observation is so darn spot on... It's great to see Hung make a great dish that we all know he can make... Much more reserved in this episode and he steered clear away from arguing to make his point across... but Hung, Sara as an executive chef???? I can't believe she hasn't been chopped yet. As for Howie, has anyone watched him cook in slow-mo to see if his sweat drops actally land on one of his dishes???? May be I should try that...

posted on August 16, 2007 at 12:35 PM

Lynn wrote:

Spot on again Tony - I am just praying that Bravo keeps you on as a blogger for all upcoming seasons - experiencing TC through your eyes is half the fun!

posted on August 16, 2007 at 12:56 PM

Judyisapunk wrote:

Tony,
I look forward to reading your post more than actually watching each episode. I've found myself taking note of specific things to see if you'll address them. This post had me rolling! "Chernobyl Potatoes"..HA HA! I'm not a chef but even I know that you don't send out CRAP! I like Tre but what was he thinking. How about sweat glazed salt lick Howie. He needs to buy a clue and a sweatband or maybe anti-perspirant for the head! Again, I'm not a chef but I certainly know who Daniel Boulud is. There's no way Howie should have talked back to with Chef Boulud with his lame excuses. Chef Boulud was very gracious by not telling Howie to STFU. After the judge's table, I thought they were going to make the cheftestants perform a cook off to determine who'd go home. I think that would have been more entertaining. I think they should start this as a rule when they can't decide on who'd be performing the next knife roll. Make them work for it and give us 15 more minutes of great foodie fun.

posted on August 16, 2007 at 1:09 PM

George wrote:

As for not sending someone home, the writing's on the wall for next week: they'll send two chefs packing.

posted on August 16, 2007 at 1:18 PM

bridget wrote:

Everyone seems to be forgetting first and foremost this is a television show and the audience wants drama. While I agree Howie should have been gone they're not going to kick him off because he provides much more entertainment value with his attitude than he does with his cooking. Dont' be surprised if he ends up in the top 3.

posted on August 16, 2007 at 1:29 PM

marnell wrote:

I love Top Chef, but the highlight for me is reading your blog the next day! You write what I was thinking, but much funnier.

posted on August 16, 2007 at 1:30 PM

Starrlight wrote:

A dead on review. Howie just makes me want to hit him. And you are right, the whole fois gras, truffle overkill is the foodie equivilant to have penis issues :P

posted on August 16, 2007 at 1:41 PM

Michelle wrote:

My God, but I love this man.

posted on August 16, 2007 at 1:43 PM

Free Siordia wrote:

Here's what's going to happen next week. The do-over will start off swimmingly, no quickfire this time. They'll get all of their ideas on paper and only one team will learn their lesson, (here's a hint it won't be Howie's team). Howie will finally get the axe along with another of his teammates, more than likely Sara. It's going to come down to the food and both cheftestants are on the block already. They did this last season and eliminated 2 chefs at once on the next episode. I like the twist with having them do it again to see if they learned anything. Tre will shine and redeem himself for the crusty taters he served in this last episode. Mark my words it's going to come down to Tre, Hung, and Casey. Tre will reign supreme, as long as he doesn't make anymore glaring mistakes. Top 2 will be Tre and Hung.

posted on August 16, 2007 at 1:50 PM

Zack wrote:

I do hope the chefs are smart enough to know that they aren't going to get a straight do over in terms of the restaurant challenge. I am not sure what the wrinkle for next week will be, but it cannot be the same exact challenge. It is called Top Chef, not Groundhog Day.

posted on August 16, 2007 at 1:51 PM

Melissa wrote:

Don't ever stop blogging!
PS - i have s-e-x dreams about you! I know, I know....who doesn't?

posted on August 16, 2007 at 1:53 PM

Karen wrote:

I haven't had such a good laugh in a long while. Tony, you are right on the mark. Enjoy your other show as well. Cannot believe that a chef has no sense of smell-and I like Dale. Hope Howie has been axed by the time the show ends. He is super-ego plus and, quite frankly, not that great a cook. And, hello, where were the fish dishes, lighter fowl, even vegetable fare for a hot evening? When I cook, it suits the weather as well as the crowd. There aren't any shrimp, crab, rock shrimp, pompano available in scenic Miami? 'Nuff said. Keep those acerbic comments coming. Karen

posted on August 16, 2007 at 2:04 PM

GastricGuy wrote:

Tony, Tony, Tony.....a chain smoker that only puts it down to light up another fag is bitching about some lovely candles? How the heck would YOU smell them? Yes, it's true that some people would gag at the stink of industrial parfume; Mohawkhead did have a good reason.....he can not smell!!!! I hope I never get any seafood picked by this guy...Oy!
Heavy food, wrong season, hot summer....what? Tony, I thought you be in the TeeVee biz? You know full well this show was shot months ago, most likely in winter.
For my own safety, I want to know who made the dish that.."tastes like metal" Man, sounds like food made in China!

posted on August 16, 2007 at 2:19 PM

Pam wrote:

Reading this blog is like having dessert after a good meal -- which is the show! Like a couple of others have mentioned, I laugh out loud when I read AB's take on the chefs and their work. What a great addition to what's already a supremely entertaining enterprise!

posted on August 16, 2007 at 2:20 PM

Valerie Jones wrote:

"Weeds!" HAHAHAHAHAHA ... weeds!;0

posted on August 16, 2007 at 2:38 PM

Diane wrote:

Chernobyl potatoes...I love it... so funny
I am so pleased that all judges made an "out of the box" decision here. I was pleased that you didn't send anyone home because to do so might have meant you were sending home the best chefs this season for mistakes that are understandable. (with the exception of scented candles (not a wonderful idea to be sure.) For the most part, my congratulations to both judges and contestants (please, no cheftestants-too corny). Sara and Howie really tried hard to get along with one another, learn from their mistakes and move on. I have liked every contestant on this show. I was actually in tears along with Joey a couple of weeks ago. Great Chefs, great judges. Excellent season

posted on August 16, 2007 at 2:46 PM

Antonio wrote:

I get the whole idea of naming the rough-shod restaurant "Garage," but it didn't sound like a very appetizing place to enjoy a meal. Any thoughts on the name itself?

posted on August 16, 2007 at 2:57 PM

lotus wrote:

Funny stuff....until I read some of the posters' comments I thought there was really a dish called Chernobyl Potatoes. Tre's biggest offense was in serving the potatoes knowing full well that they were a failure. But he was a little overwrought and lost focus. And who could blame him....CJ didnt' seem to be much help at all even as a sous chef; his pace was too slow and it didn't look as if he was doing much of anything. Tre just accepted that and kept chugging away rather than make CJ put it in gear. Then for CJ to laugh it all off in front of judge's table and agree with their comments about Brian. Tre was the one who told Casey to get out there and calm Brian down. That certainly prevented a disaster because it looked like any minute Brian was thisclose to smashing plates against the wall and bending metal objects with his bare hands. I don't think Tre's dish was as bad as the Risotto since the potatoes were a side dish.

It will be interesting to see hwat corrections the teams make next week.

posted on August 16, 2007 at 3:02 PM

Jen wrote:

Love your blog.

Who was the guy who critiqued the meat and said it tasted like metal? What a wannabe judge. Dale should have accidentally dropped a glass of red wine in that a$$much's lap.

posted on August 16, 2007 at 3:15 PM

rbovaboy wrote:

I have to say that I think Casey is skating by. She's nice enough and a good worker, but I don't think she is creative enough. Plus, she recommended to Brian that they should get scented things (candles?) for the table, but he at least knew better than that or he would have done more than sweat bullets in the dining room.
I admire your writing, AB, and though I may think the same things you describe, I can never put them into words the way you do. So, I'll be back next week to see how our sweaty numbnutz et al are doing. Cheers!

posted on August 16, 2007 at 3:26 PM

Brandi wrote:

My problem with Hung tonight is that he agreed with Dale about the candles. They all should've known better. But, if Dale's going to be blasted for scented candles, then Hung has to share that blame. They shopped together and chose together.

posted on August 16, 2007 at 3:39 PM

sadiesue wrote:

Tony, these comments are spot on. Not that you need someone like ME to tell you that but still.... What an assine group this was last night? I can only think that Howie the Bull wanted to make what he was most comfortable with to impress Mr. Boulad. I suppose, that was what everyone was thinking last night but with the opposite effect. Granted, having Mr. B as the guest judge would snap anybody's cork but neither menu made any sense or connection to the names of the place. I see "Restaurant April" and I think lighter fare, vegetables blah blah blah. I hear The Garage, and I'm in the mood for American classics like perfectly roasted chicken, perhaps upscale diner/bar food. There was no logic to any of it last night. Scented candles? In a restaurant? The only smell I want to have is the aromas permeating from the kitchen. Or garlic. And the fact that only ONE in EIGHT chefs had ANY front house experience speaks to their TOTAL lack. You gotta know the front as well as the back. Over all rating: COME ON!

posted on August 16, 2007 at 3:53 PM

HUNGRYGOD11 wrote:

Let's be honest people: This challenge will never create a chance of making a good, stylist, well-run place WITH good food and service. In 24 hours all I'm sure about is losing all my money in Vegas. But, there could not be a winner without a loser. I want to see what they will do differently. The whole dirty plates, scented candles and warnings about serving heavy food in steamy Miami is going to give these people a chance to show what they can do. But, Howie will still sweat like a pig.

posted on August 16, 2007 at 4:02 PM

Art wrote:

7 pages of absolute drivel. Where did people get the idea Bourdain could write worth a darn?

posted on August 16, 2007 at 4:02 PM

Megan wrote:

I thought the lamb shank was a very bad choice. Of all the protein items to choose, why that? I do understand not doing a light seasonal menu in favor of cooking their very best recipes, but does anyone have a lamb shank recipe that out does any thing else they have in their repertoire?
I'm not a risotto fan, I have tried it many times in top restaurants thinking that I just haven't had it in the way everyone raves about it. I think if you have bad memories of porridge or oatmeal as a kid, you will never like risotto.
It will be very interesting to see how they change their menus for next week. I actually like this do over. I think it is a good real world test of a chef - see how you respond to constructive criticism and change your menu to satisfy your customers.

posted on August 16, 2007 at 4:06 PM

ailene wrote:

it seems as though once viewers 'locked' in on a particular chef/chefs to be dismissed or to win it all they develop tunnel vision and their judgment is affected greatly.

Yes, there were numerous mistakes made on both teams...
yet, judging from the criteria used in the past, the restaurant, April performed worst (barely)thereby becoming the losing team. Surprising, given the individual chefs' abilities. It seems as though April is benefitting from the 'halo effect'.

Name ---> April: promotes fresh, appealing, revitalizing vibe; Garage: Unappealing, at first glance. Need a tagline. Garage is also name for soulful dance music. It would be interesting to use such info in name/tagline, with own personal flair e.g. Garage Redux --- w/ a Twist! or just 'Garage Redux'. This would be really great esp. now that it's a 'do-over' challenge.

Decor: What about music (soft, of course)? Music may add a sense of life and fun to atmosphere. It would be interesting/great to see the contrast between the two restaurants. April: more elegant, chic, airly. Garage: more casual, 'hip' and trendy.

Front of house ---> Dale's customer service seem to be more personable, courteous, calm, and professional esp. when 'negatives' associated were brought to his attention. (cf. Brian's reactions' when 'negatives' associated w/ service & food were brought to his attention)

Food preparation ---> Underestimating prep time (April); More smooth progression of meal courses. (April); Disjointed progression of meal courses. (Garage)

Food Quality ---> Howie: not seasonal, low quality; Sara: not seasonal; April: amuse bouche--low quality; potatoes: low quality --- affected the ENTIRE meal.

Communication/Teamwork/Leadership ---> Surprise...Garage work better together than expected. All recognized the stubborn-ness in each other and self. There was collaboration, compromise evident. Growth was evident in the actions of Howie (he wasn't so boorish w/ team-mates; and Hung ( he wasn't so arrogant). Also, other chefs' responses/strengths seem to have a positive impact on others (e.g. Sara respectfully/calmly directing Hung to calm down when container fell/spilled contents on floor).

Dale seem to quickly emerged as a leader of the team, who directed/organized all activities, took risks, sought input from every team member, sought the 'perfect match' between chefs' desire, abilities, experience, and their contribution to team. Lastly, he assume responsibility. CJ: there was little/no leadership evident.

I wish the chefs could actually read this...maybe they would find it useful. Just my opinion.

posted on August 16, 2007 at 4:12 PM

Southpaw wrote:

Not a good night for most. Have to say I was disappointed that no one went home! Now I have to wait another week (this is part of what the audience waits for, is it not?)!! I just could never eat anything Howie would make....he's too disgusting. Couldn't help but notice another Hung remark somewhere along the episode. Can someone sew his pie hole shut? I'll even help him pack his hardware. Howie's, too.... '-)

posted on August 16, 2007 at 4:19 PM

Elaine wrote:

Anthony- Why the personal attacks and name calling? I've been wanting Howie off the show since first show because of his DNF (did not finish) but to personally attack the guy's physical looks?
This episode was great in that it shows TC can surprise us all. I wouldn't be surprised if two go home next time to make up for it. Also, the guest judge just happened to have eight copies of his book to give out? Sounds like the producers had it all planned out this way from the start to me.

posted on August 16, 2007 at 4:23 PM

Jean wrote:

There should not be a second chance, one from both teams should of went home last night. Howie is a disgrace to Chef-hood. I would not ever eat in a place he is cooking, no Chef should drip sweat into the food and back talk the real Chef's.
if you are a real Chef or want to be, cook your food to best of your ability, stop looking at the others, doing so messes up your own dishes, stop bitchin' and learn from your mistakes not blame others. No one else's hand is in your pot but your own.
Jean

posted on August 16, 2007 at 4:26 PM

kbrew wrote:

Such a fuss about the candles is kinda funny thinking about how Les Halles (and most other US restaurants) not so long ago used to smell of nothing but cigarettes!! And the occaisional french fry.

Howie will never leave, they need a jerk like him to keep it fun. He's good for acouple more weeks at least. But the food was lousy for two reasons none of these guys are chefs-- poor decision making and poor time management.

Couldn't believe the dishes these guys thought up (or didn't!).

Keep it simple, do it right. These guys read too many magazines....

posted on August 16, 2007 at 4:31 PM

Southpaw wrote:

A few more comments to add here, Tony. I loved your term "horrified italians". I'm a horrified italian......... everytime I look at Howie (never mind the risotto). And, you are right on, all Hung needed last night was a corsage for the prom (did his eyes light up like fireballs?) As much as I don't like him, you are right again...gotta give credit where credit is due, and I did. But he still needs to go!! ;-)

posted on August 16, 2007 at 4:35 PM

Bird wrote:

all i can say is, i love anthony bourdain and his blogs!

posted on August 16, 2007 at 4:46 PM

Christina wrote:

Love this blog. The slaughter of Italian food continues- it did look more like bad mac-n-chees than risotto. The bulk preparation did not bode well for tastiness.
The restaurant- opening episodes are fun to watch, but can they really compare the contributions of the cooks vs maitre d'? If Brian had gone home for his hosting breakdown, that would have been lame. It may be part of starting a restaurant to run the tables, but so is raising VC, publicity, etc. How on a cooking show do you let one person not cook, and judge them fairly? Can we see more actual cooking next week? And less restaurant supply store, please.

posted on August 16, 2007 at 4:55 PM

NotQuiteJuneCleaver wrote:

Geez! What a fiasco. No one really succeeded did they? Some were not AS bad. But no one came out on the top of the heap. Considering it is a cooking competition, I hesitate to give poor Dale too much credit (and I really like him so far) for his lovely "front of the house" performance. It isnt TOP HOST/HOSTESS forgodsakes. And please...the candles??? It makes me wonder if he has actually ever eaten in a fine dining establishment. I have certainly had candle lit dinners but not SCENTED CANDLES! An Hung encouraged him! Of course I feel like Hung knew better and just was giving him a little push towards a BIG mistake.

I feel like Sara volunteered just to keep Howie from doing it. She would rather boss him than be bossed by him. I totally understand that. But at the same time...some on, get with it. TELL HIM NO! Am I wrong in what an executive chef is? I thought they planned the menu. Maybe I am wrong.

I was disappointed in Tre. He is one of my faves from the get go. Burned potatoes. BAD. VERY bad. I have never eaten a meal on a sweltering Miami Summer night but nothing they offered up except the Tuna from Hung even sounded appetizing. And I freaking HATE tuna.

Quite frankly, I hated to see them get another chance. Last season's chefs didnt. Gut up...it's getting down to the wire. I think they should have sent half of them home instead of slapping their hands and saying "Now, we know you can do better. " I hope they can.

posted on August 16, 2007 at 5:00 PM

kbrew wrote:

How could Howie's food be underseasoned if he sweats in it so much?!?!? And what's the big deal about a l'il sweat in the risotto? Apparently ANY moisture would have been welcome! Certainly Chef Bourdain would never sweat into risotto-- or stick his finger in the sauce and taste it? Any of you guys READ "Kitchen Confidential"? Or work in a restaurant kitchen?

posted on August 16, 2007 at 5:25 PM

Susan Gillan wrote:

Can I be you when I grow up?

posted on August 16, 2007 at 5:30 PM

sheila wrote:

Why is every-one making such a big deal of Hung and his shrimp? Any-one can make a shrimp taste good. How-ever, he couldn't even make rice and chicken authentic (with all his "Spanish Experience". If it's not fish - he can't handle it, just like Howie the Hog and his pork!

posted on August 16, 2007 at 5:32 PM

Marie wrote:

I like your analysis and especially your writing, Tony -- and actually, I'm kinda glad Tom's not blogging.

I have to say that when CJ was picking his team, everyone who was left was hoping against hope to be picked by him. But, when I saw how his teammates were so happy, I thot, let's wait and see, the other team just may turn out to be the better. You can get smug, and make mistakes. There are times when differences actually help if there is someone there who is strong and objective enough to take the good stuff and incorporate it into the overall plan. So, in my opinion, I think Restaurant Garage did better - a whole lot better...considering....

CJ's team (April...didn't like the name) should have been way out in the front, but they weren't because they all got along and didn't see or appreciate their weaknesses. I think Brian got knocked down a notch or two from the high he got from being the front man in the 'roach coach' episode.

Also, I have to agree, it seems Hung is learning (really good to see), and Howie is not. Has Howie learned anything?

As one blogger said, quit the drama, and let the chefs cook.

posted on August 16, 2007 at 5:36 PM

Lenahan wrote:

I do have to argue with one point. I've never been to a whorehouse, but I did go to a peep show once (before Times Sqare was taken over by Disney) and it most emphatically did NOT smell like vanilla scented candles from Pier1 in there!

And here are my questions for the producers: What's the advantage of forcing them to plan the menu, theme, and decor in half an hour?

And why not reverse the budget amounts? $700 is not a lot of money to feed 30 people. Isn't finding a restaurant that serves FANTASTIC food on picnic tables more delightful than being surrounded by gorgeous colors and sumptuous textures eating food that's similar to hotel banquet room food?

posted on August 16, 2007 at 5:44 PM

Anon wrote:

Thank-you, Mr. Bourdain, for that very witty summary of last night's Top Chef Restaurant Challenge. I am in complete agreement with you . . . except . . .

There's nothing wrong with RISOTTO, per se, as a spring or summer dish. I don't think you meant to imply this, but Howie's cloddish attempt at the form with decidedly autumnal ingredients and the entirely unnecessary heavy cream, made it appear that this rice preparation is necessarily a bad idea for the warmer months. Of course, Howie's addition of cream to his rice would have been a bad idea under circumstances if his goal was to create a proper Risotto as opposed to what he got which was a savory rice pudding. No . . . for example, the use of a good simple stock, some white wine, and good sprinkling of fresh, sweet peas all garnished with a piece or two of Hung's asparagus (crisped, perhaps) would have made for a lovely spring/summer dish and, simultaneously, provided a carry-through from that first Tuna course.

posted on August 16, 2007 at 5:55 PM

shawn spencer wrote:

What a load of crap last night's episode was. Ok so no winners and no loser and no one gets the ax why not? Ok I can see why the two chef's who ran the front of the house did not get eliminated it would of looked bad to get eliminated and you did not even cook anything. It seems to me that both Howie and Tre got protection, both of their dishes got bad reviews but it seems the producers could not bear to see either of them go yet. As for the others who cooked except for Hung who's dish they all liked they were all marginal. Tre or Howie should of got the ax its time to put out or go out.

posted on August 16, 2007 at 6:33 PM

Bonny wrote:

I love you.

posted on August 16, 2007 at 6:35 PM

Lucyblue wrote:

Tony, whatever you do, don't stop blogging Top Chef.........you're the best!

posted on August 16, 2007 at 6:46 PM

Alan wrote:

I have reservations about getting rid of someone like Brian or Dale because of mistakes made out front. Even if Brian flopped, it would have been somewhat unfair, I think. This is a COOKING competition after all and, although the front is important, Brian didn't get to cook anything and so how does one compare him with the others? It's comparing apples to oranges to coin a phrase. That's the problem with team competitions on Top Chef, someone always seems to have a tougher row to hoe at the outset sometimes due to un-luck of the draw so to speak.

I was happily surprised that Howie and Sara and everyone else seemed to get along well enough this week, however.

posted on August 16, 2007 at 7:09 PM

Shane wrote:

It seems I can not get enough of Bourdain throuh his show No Reservations to reading his Top Chef blogs. I must have a daily shot of Bourdain. Even though he smokes, drinks, and eats enough to kill a well man he has his finger on the pulse of the culinary world and like it or not he is its conscious.

posted on August 16, 2007 at 7:21 PM

Fat Free Milk wrote:

I bet cannibals are really frustrated with the show though...

posted on August 16, 2007 at 7:35 PM

Gavin wrote:

I loved the club challenge because we got to see everyone dress up. My favorite of which was Casey; she looked amazing. I sure hope she is single.

posted on August 16, 2007 at 7:44 PM

neil wrote:

Top Chef jumped the shark this episode - no elimination; using a blogger who cant write and knows zip about food as the arbiter rather than food god Daniel B; and then product placement gone awry (DB's fab burger mentioned in one breathe then in the next a down market burger chain whose name has been obliterated from my memory!! WTF).

posted on August 16, 2007 at 7:57 PM

Scott S. wrote:

You are the BEST!!!! Your writing (aka blog) speaks to us, the viewers and novice cooks (aka chef wannabees). They need to make you a permanent judge

posted on August 16, 2007 at 8:20 PM

Pikop Andropov wrote:

Tony,

Always a joy to see you make an appearance on Top Chef. Your Travel Channel show is also always fun to watch. What a gig, traveling around the world, sampling the local cuisine, meeting/greeting the local inhabitants. A whole lot more fun than being a "cubicle monkey" like me. Oh well, I do have "blue jean Fridays" to look forward to.

By the way, can you recommend a wine that would pair well with a "FlufferNutter" ?

Sincerely yours,
Pikop, world class foodie

posted on August 16, 2007 at 8:23 PM

lisa R. wrote:

I love top chef. I even watch reruns. But lately I find myself pressing the mute button when Padma speaks. She is so monotone and dull. She is beautifull but not very dynamic.

posted on August 16, 2007 at 8:28 PM

Joann wrote:

Anthony Bourdain, your commentary on the episodes is more fun than the shows themselves. I hope you stay and become a regular blogger.

posted on August 16, 2007 at 8:39 PM

barbara wrote:

Hilarious blog by Bourdain, and a fine example of how even the most outrageous (although totally warrented) slings render themselves charmingly benign when the fundamental good nature of the writer peeks from beneath the acerbity.

Bourdain is a treasure, witty and urbane, original - but with such a regular guy command of pop culture and good old basic COMMON SENSE that you have to believe the objects of his culianry scorn are laughing as hard as we are.

One comment on the "ballistic missle headed" one. Howie's self defense (he will always go with the 'braised' entrees, even in hell, I imagine) that 'heavier' food is appropriate, and even preferred in ALL cases, was a riot. I find Howie immensely entertaining, and must admit in his own odd pro wrestler style fashion, he is actually very charismatic.

And he is the ONLY chef in the competition who has a touch of that magic - although in Howie's case, the charisma is closer to the old brick oven pizzaria guy who sidelined as an iron worker than what we think of as the top flight culinary elite (read effete).

The fact that he doesn't 'fit' is oddly compelling and his very pigheaded, almost bizarre obstinance in his POV takes on a revealing class cast - Howie is very much the insecure/arrogant outsider looking in, and there is something about his brazen yet lost demeanor some of us find sympathetic.

I find myself hoping he wins out - in spite of my better judgment.

posted on August 16, 2007 at 8:42 PM

Cheryl wrote:

Haven't read all the posts yet, but I just have to ask.. who the heck wants to eat in a GARAGE.

Just the images assosiated with the name invokes a great big ICK factor.

posted on August 16, 2007 at 9:24 PM

Joel wrote:

Once again Anthony, your blog, with just the right amount of admonishment and comedy, brought a little bit of joy into my evening. Thanks. I've been looking for you at Ruhlman's blog and I am glad to see you're commenting here as a regular.

Keep up the good work!

posted on August 16, 2007 at 9:27 PM

BobL wrote:

I can't believe it. Howie made two dishes in a row that didn't contain pork.

posted on August 16, 2007 at 10:58 PM

j wrote:

Anthony,
Just wanted to mention again how fricken hot I think you are, oh and I love to watch you talk,mmmmmmmmm

posted on August 16, 2007 at 11:52 PM

Babs Dunn wrote:

Thank you for a wonderful blog. The blog-geez also made some fine commentaries.
The producers just do not get it. We want to see the food prep. NO (pardon me for starting off loud), way do we want to see Howie's version of a saline IV drip into the food! Puhlleeze, could you have the chefs wear a hat or a bandanna? No, a hairnet would not help Howie. Just in case, the producers might think that would be the answer to Howie's problem.
I was appalled, but not surprised, to hear Howie defend his "work". Have you not seen the auditions of "American Idol"? Mommy says I can sing. I can sing. I can cook....oops!
Anyway, poor Brian. He was out of his kitchen..ahem..element. He had no choice but to sweat! He thought he was "on trial" and was losing after the comment,"no silverware". Who hid the silverware? He did not have perspiration but despiration!!! BUT, he did not deserve the rude comments while in the gallows. (gallows meaning in the room with his peers and the judges)
Off with his armpits....
There is a reason why I do not watch, 'The Three Stooges" or "Gilligan's Island". I know you want to know. It is predictability. Is anyone shocked by the outcome of restaurant wars? The time is too little to do so much! (Is predictability a word? ) I thought I was watching a take-off of a "I Love Lucy-Who's Coming to Dinner" episode.
Egads!! Enough, I say, enuff.......

posted on August 17, 2007 at 12:43 AM

Dale wrote:

I cannot even fathom anyone picking on someone for sweating this far into the season with Howie on board. I have never in my life seen anyone hang his head over every single dish he is preparing while sweat is profusely pouring into the food! Then to top this off, when he tastes his food, still hanging his head into it, he just about sticks his whole hand in crane fashion, over and over without ever washing in between tastes. I feel sorry for all the judges, do they even see the footage taken in the kitchen? Do they realize how much human persperation they have consumed this season? Howie should absolutey be made to wear something on his head to prevent this disgusting display. I really find it hard to believe he is still on the show for many reasons in addition to tonights behavior with the judges and guest chef! He is extremely rude to everyone he works with, he calls all the shots and when he gets caught-he lies about it, he is not a team player-thus every time there is a team event no matter who is on his team, they come in last! He insults and intimidates anyone he can and I believe he would kick his own Mother to the curb to get ahead and win this contest! This is an extremely bad example of a Top Chef who should have the ability and respect to lead not boss and undermine his co-workers! He really needs to go!!!

posted on August 17, 2007 at 1:04 AM

kathy wrote:

I found the challenge one of the most interesting. I do not think either group knew how to decorate a restaurant or serve, but, no doubt both tried very hard. I am glad they let them do a re-do, I will look forward to seeing how they improve next week. Good luck to them all, smile.

posted on August 17, 2007 at 1:08 AM

PhotoGirl723 wrote:

Chernobyl potatoes...

Anthony, I think I love you.

posted on August 17, 2007 at 1:08 AM

Rozzledozzle wrote:

What a hoot, reading my favorite author commenting on my most guiltily enjoyed "reality" show. I have a serious problem with one aspect of "Top Chef", and that is they are starting to do the misleading edit thing, where they clip bits together to present an impression that is false. That irks me, a lot. And if they ever do "now America will vote" thing, I will stop watching. But I'll still read your blog, Tony! Also, if you are reading this, may I say, please continue writing your fiction; I'm re-reading "Gone Bamboo" and "Bone in the Throat" and I want MORE. When I read your fiction, I get so into the story and characters that I forget that it is "Anthony Bourdain" writing, which I mean in a very complimentary way, ya know?

posted on August 17, 2007 at 2:55 AM

Deanna wrote:

Gotta agree with Rick (Aug. 16th).
"Frankly, this particular challenge was too complex (24 hours to name, plan, design, furnish and foodify a restaurant) for a single 60-minute episode. It's like trying to fuse Top Design with Top Chef. And for the viewers, there was so little time devoted either to the design or the food execution that I was left wanting to know more about both. Maybe next season this particular challenge can be expanded to 90 minutes. As it was tonight, we had an eatery better named "Fiasco" competing with one more suitably called "Grunge."
One more thing: who the hell wants to hear from a blogger, daily though she may be, when you have Daniel Boulud as a guest judge? "
So much, it was worth repeating.

posted on August 17, 2007 at 2:59 AM

Barb wrote:

I love the Anthony Bourdain blogs. He is as entertaining with the written word as he is on television. Note to producers: imagine a show with Tom, Ted, Padma, Gail and Anthony Bourdain as permanent judges. Delicious! Also, Howie's sweating is as disturbing to me as it is to other viewers (get a headband). The only thing more frustrating to watch is someones hair hanging loose while preparing food. Thank goodness all of the chefs on this show are professional enough to tie their locks up.
I have loved top chef from the beginning and still thinkit is the best of the cooking reality shows. It seems to be the only one that has contestants that are actually capable of cooking.

posted on August 17, 2007 at 4:48 AM

Marcia wrote:

Mr. Bourdain,

If your books are as well written as these weekly blogs I am off to Barnes & Noble to stock up and squeeze in some reading between watching Top Chef. Brilliant!

posted on August 17, 2007 at 6:53 AM

Closet Sous Chef wrote:

Contrary to what Sooz said, Casey didn't save Brian over scented candles. She CHOSE scented candles, and Brian vetoed them.

posted on August 17, 2007 at 9:37 AM

Bach wrote:

What they should do it keep the restaurants and ingredients the same and switch the people to the other restaurant and see what they come up with. Then you could actually compare their menus.

On another note. I'd also like to see them have a blind taste test where Chef Bourdain, Collichio and others cook a dish and the contestants have to guess which chef prepared which dish.
It would make a good quick fire.

posted on August 17, 2007 at 9:38 AM

Christine wrote:

A Chernobyl potato! Risotto that looks like spackle! Anthony I have fallen in love with you.....

posted on August 17, 2007 at 9:52 AM

Sara wrote:

Hey Anthony, I love you!! Loved you since last season's crackhouse Thanksgiving. Then I've started watching your shows and love you even more. You always know how to tell it like it is, right on target but without the extreme offense. Can you replace Colichio? He's so darn serious all the time. Oh yeah, and give that talentless blogger on last episode some wit without resorting to degrading people.. seriously!

p.s. As much as I like drama, Top Chef doesn't need it. The high caliber of the chefs and gourmet food should be enough don't you think? Like Iron Chef, its ALL about the food and so amazing to watch. You don't see those executive chefs cursing each other out right?

posted on August 17, 2007 at 10:51 AM

quem wrote:

you ar e so cool

posted on August 17, 2007 at 11:05 AM

Matt Brown wrote:

I don't know if Bourdain's blog is the appropriate place for this comment, but since Colicchio is away, I guess it's as good a spot as any for taking exception to one of his comments. When he told Howie that he shouldn't have added cream to his risotto, and that in fact no one should, I wondered how two chefs who are both more succesful than him as chefs and as succesful at craeting food mini-empires would have responded: Thomas Keller and Alain Ducasse. Both of these chefs, according to The French Laundry Cookbook, add some whipped heavy cream to complete a risotto off-heat.

But what do they know?

posted on August 17, 2007 at 11:06 AM

ailene wrote:

[Appeared in Ted's Blog]

Lotus wrote:

It is more than a little uncomfortable to shop and cook in high-heels, especially when it must be done in a lightening quick manner. On the other hand, had I been in the situation, I would've pulled my hair back pronto, and taken off my heels, if not in the restaurant, definitely in the trailer thingy. It was definitely unfair to the women but they should've been able to shift gears a little better. I was mortified watching the show last night and thinking that Tre was going to be sent home. And how unfair that would've been since he was stuck doing all of the cooking. CJ did not come through for the team this time. At all. Tre should've put CJ to work a little more. I hope Tre is a little firmer next time with his sous chef.

The Garage does seem like a weird name for a Top Chef restaurant. There used to be a dance club in NY called the Garage. Maybe that's where the name came from...it was one of those come-as-you-are places with good music. Didn't quite work with the food.

**********
It's not surprising that the name, 'Garage' was proposed by Dale. He has always shown to be willing to take risks, try new things...think outside the box...I still believe that 'Garage' can still work and set itself from the competition. Decor and Customer Service should complement the Food; define the restaurant. Like I said i earlier post, 'Garage' is a term that refers to type of music. 'Garage' has the potential to be a 'casual and hip' restaurant...great contrast w/ 'April'. Emphasize the 'vibe' ...the tone...the atmosphere (upbeat, relaxed)...emphasize 'target' audience/market. (though you may receive other type customers). Every restaurant has a target audience/market. Really, it's a business. so follow a business plan.

posted on August 17, 2007 at 11:29 AM

FanFare wrote:

Hello Anthony!

Great, great blog! I agree with practically everything you mentioned. The one discrepancy I see is your love/hate thing for Hung vs your continued understanding of hardheaded Howie.
What does that idiot deserve a free pass each time???