Jimmy Park wrote:

Great entry Harold. Big fan of yours. I thought the medals were hilarious myself. I'm curious about whether Hung's dish in the quickfire challenge was actually good, contrary to the judge's opinion. Was the judge indeed confused?

posted on July 12, 2007 at 4:23 PM

Trish wrote:

Hi Harold,
I have to agree with how funny those people were with those medals on. Alot of them seemed pretty young to be such foodies. How could they possibly have experienced the culinary world at a young age???? They all looked pretty stuffy and rich though. I guess if you have alot of money, you get to wear a silly ugly medal too. Anyway, I though Casey was being lax because of her immunity, and also disappearing when the plating was going on was not fair to her team mates. Anyway, I don't think she's in it for the long haul. The shrimp team seemed to really excel and I think that the beef team did pretty good too. I have to give snaps to the dessert team even though it looked like a disaster. I for one don't care for tuna, but it still looked pretty gross to me. Casey's lovers nest(wedding reception from season 1!!!) looked scary. Joey and Howie should have pushed for something else. Till next time, Trish

posted on July 12, 2007 at 4:27 PM

Art wrote:

Best blog-post by Harold, to date. Lots of astute insider observations. I was thinking Fois Gras as soon as Dale's drink was announced too.

posted on July 12, 2007 at 4:38 PM

Renee wrote:

Hey Harold,

Yet another great blog. I always love the unassuming style you take when you go over the show. It reminds me of your food (and probably more if I actually knew you personally). Just unassuming, good, and well thought out.

I have to agree about the medals thing. I checked out their website and it doesn't explain the medals either. It all seems too pretentious for me.

Thanks again for a great blog!

posted on July 12, 2007 at 5:06 PM

Dyane wrote:

I loved this post, Harold. Your writing is wonderful. And you were spot on with your comment about the medal club patrons. From the looks of them, they all screamed pretension and it came off to me and my husband as a major turn off. We love this show, but having those prunefaces at the table was gross; shame on whoever came up with that idea. What about having the chefs cook for the underpriviledged instead of fake tanned, bling bling snobs?

posted on July 12, 2007 at 5:25 PM

Debbie wrote:

I appreciate you blogs, these chefs are talented; but I did love Season One. I'm from California, is the Chaine des Rotisseures Dining Society an East Coast Thing?

posted on July 12, 2007 at 5:54 PM

Cory wrote:

Thanks for the insights! I was wondering about the chocolate, I mean how could you go wrong there? Watching this episode I was thinking I would have loved to see your season tackle the trio challenge, so far these chefs have had it easy!

posted on July 12, 2007 at 6:24 PM

Jimmy Park wrote:

Great entry Harold. Big fan of yours. I thought the medals were hilarious myself. I'm curious about whether Hung's dish in the quickfire challenge was actually good, contrary to the judge's opinion. Was the judge indeed confused?

posted on July 12, 2007 at 6:41 PM

noelle wrote:

Oh Harold - you are really lovely.

You have a great perpective, and are humble, smart and funny!
A great pleasure to read your thoughts!
I anticipate having a wonderful meal in your Restaurant one day!

I'd love see you giddy on Gin too!

Cheers!

posted on July 12, 2007 at 7:13 PM

nancy wrote:

hey harold - i was also wondering about the medals. but i think i was thinking totally different than you. all i thought about was those seedy mexican restaraunt where they have the worm eaters club - ya know where you get the shot of tequila with the worm and then you get your name up on the wall. you know with those refined palattes. . .

posted on July 12, 2007 at 7:42 PM

Bilybob wrote:

Hey there Harold,
This is the first time I've read your blog. I'm glad to hear that you're an ex-R&C fan. Next time, try it with Diet-Rite Cola. Not only do you lose the sugar, but they use the "good" artificial sweetener, Splenda.
I wish I could comment on this week's episode, but it still isn't available on iTunes yet. That's how I usually get to watch the show. I'm intrigued that gin was a main ingredient in the quick-fire. I'm also intrigued that you like it so much. I once found that it was the perfect summertime drink(gin and tonic). Then I discovered Tangueray. What a difference! A couple years ago, a friend introduced me to Bombay Sapphire. The unfortunate thing for her was that after three healthy ones on the rocks, she didn't even recognize me when we left the bar.

I think that your food and attitude in the kitchen rocks. Keep up the good work and good luck with your new restaurant.

-BillybobT

posted on July 12, 2007 at 8:11 PM

Christian wrote:

Hey Harold...first time posting on this site. I too was amused/confused over the medals. It seems so arrogant. People who belong to dinner clubs where they wear sashes and medals seem to be a pretty big waste of oxygen. So, so, sad.

Casey's tartar looked weak but she looks mighty tasty. How can those 2 sweaty brutes hate on that? Yum.

posted on July 12, 2007 at 8:44 PM

Eric wrote:

I wonder if anyone watched the show?! Casey suggested several things that Howie and Joey shot down ... over and over! no this no that... I'm sure she just got tired of fighting with them about it... Bottom line... Howie and Joey picked the tuna and then bitched about the whole deal... I don't think Casey was lax at all I think she was beat down by Joey and Howie's inability to work with anyone else.

posted on July 12, 2007 at 8:49 PM

Amy wrote:

Hi Harold,
I just have to say this and get it out of the way...You were my pick from season one and I was thrilled to see the finale when they named you the first EVER "Top Chef". I really have enjoyed each season and have gotten my father into watching the show as well. He LOVES it!
This episode was an interesting one. I liked that they got to do a challenge where they paired a cocktail with an appetizer. Someone made a comment that usually a chef pairs their food with wine instead and this was a fun little twist. It made me think about what I would do in my own kitchen! And I was happy for Casey because she hadn't really made her mark yet.
The trio challenge was a different story. Completely agree that she missed the boat with the tuna. The judges are specific, tough, and don't forget anything! They don't let you slide by and just becasue you have immunity, there is no reason why you shouldn't put out your best dish each and every time. That proves that you are the best of the best. Even when it doesn't count, you should be giving it your all, in the kitchen AND in life! Just my opinion!
Thanks -Amy

posted on July 12, 2007 at 9:29 PM

LD wrote:

great blog Harold...keep rockin em out!!!

posted on July 12, 2007 at 9:39 PM

LindaR wrote:

In Casey's defence, her partners were two really abrasive guys. They also seemed to be throwing some attitude her way.

posted on July 12, 2007 at 10:18 PM

Darren wrote:

thanks for this entry

posted on July 13, 2007 at 12:37 AM

Carla wrote:

Hey Harold! You're my fav! Love reading your blog. Rock on HD!
On the note of guest judges and the kind that knock the contestants down, I know you are thinking of Gordon Ramsay:

HD: "I would have kicked Gordon Ramsay in the nads..."

Dude, check out "The F Word" from the UK. Ramsay is all that you describe as being a chef's chef. I know "Hell's Kitchen" paints a terrible picture and personally I do not like what he does there. Underneath that tough and wrinkly exterior there is a man who cries over his pet pigs.
Thanks for doing the blog, it is an enjoyment to read!
- Carla

posted on July 13, 2007 at 1:01 AM

Alexis Alexander wrote:

I agree with Harold about Hungs Salmon. The fattiness of the salmon and the cream should have been a a nice Balance.

posted on July 13, 2007 at 1:12 AM

Jill from Western Australia wrote:

Go Go Go Harold, you are the most caring Chef....I wish you all the best.

posted on July 13, 2007 at 3:13 AM

Erin wrote:

Love you Harold, and I love seeing your perspective each week. Such a smart way of cooking and blogging about cooking.

And yeah the medal people bugged me out too, haha

posted on July 13, 2007 at 10:53 AM

Chase wrote:

Yeah, I definitely agree with you. Those medals were downright hideous!

posted on July 13, 2007 at 1:12 PM

Stephanie P wrote:

Hi Harold. Hope things are going well at Perilla. I read the review in the New Yorker, and they loved the food! Congrats! About the show: I'm not surprised that Hung's sour cream and salmon dish didn't go well with a rasberry martini. You'd need a lot of acid on the salmon to make it mesh well, and I think the sour cream probably overpowered it. But oh well...he'll do fine. I'm surprised that team Tuna didn't stick with duck. The judges haven't had much good duck (except yours) throughout the show, so they could've done really well. I'm glad you were able to laugh at the foodie group. I think it was pretty funny to flash food metals at Colicchio. He's won a bazillion awards and he doesn't wear them on a sash when he sits down to eat. Can't wait for next week. By-the-by, who's impressed you so far this season? I think CJ and Dale are doing some cool things, but I'm a layman.

posted on July 13, 2007 at 1:39 PM

Sal wrote:

The chefs are given time limits on the prep and cooking, what did you do with the rest of the day? Last season at the Finale Tom said something about being tired because they were taping the previous challenge until 3 am, why? Are they doing more than one take? It looked that way when Howie won and was given the books. He shook hands with the guest judge twice, from two different positions, and the books were in a different place on the table the second time.
I'm glad you and Leanne are still involved. It would be interesting to turn the tables on TC 3 and have them cook for you.

posted on July 13, 2007 at 3:44 PM

Sebrina wrote:

Harold, I love your blog. First, thanks for your insight into why it wasn't a good idea for the deserst team to use Chocolate. As my husband and I watched, we were like, why didn't they use chocolate?? However, your explaination was great and made a lot of sence. Second, I too laughed at all the medals around the table. Boy, what people with money will do (lol). I guess they eat a lot of different foods which makes them experts (lol). Anyway, thanks again for all of your insight. I'm a big fan of your blogs.

posted on July 13, 2007 at 4:07 PM

Christine wrote:

You are absolutely right about the diners in this episode. A more pompous group I have never seen. If I had been provided with whatever their credentials were for being able to judge, maybe I could have had some respect for them. I thought the courses were beautiful and my guess is I would have enjoyed all of it. A great meal, good friends, good wine....these gastronomic whatevers didn't even have any fun. Come on, food is fun. Invite me!

posted on July 13, 2007 at 4:26 PM

dawgpyle, ny wrote:

By far, this quick fire judge has been my favorite thus far. Big fan of (bombay) gin. The idiots with the medals -- what the hell!!??

Proverbial rock and hard place:

It seems that almost every challenge SINCE season 1, the judges have some comment similar to "Did you even taste it?" Almost directly followed by "Why would you serve it..."

What would happen if (you) did not serve something -- anything - during these elim. challenges?? And (obviously) went to judges table explaining "I did not serve it, because you tell us to not serve crap..." What WOULD they say? Or, would they be able to Say anything elese??? I find that the most frustrating about the show... but it may make for some good tv.

posted on July 13, 2007 at 4:49 PM

David wrote:

I agree with your comments, but I feel that the judge's are getting rid of the boring chefs first. I believe that so far with the exception of Clay, the expelled chefs really don't bring anything to the table.

posted on July 13, 2007 at 5:53 PM

kimberly wrote:

hello Harold I´m from Venezuela and we´ve never met and this might sound weird but I really feel like I´ve known you I´m an architect and I can´t cook at all but loved you on the top chef show it showed caracter and a very cool personality! so kisses and good luck on your life!

posted on July 13, 2007 at 5:58 PM

eddie wrote:

It's impossible to tell without tasting but I agree that Hung's salmon should have meshed... oh well.

as for the medals it's not something that this culinary society invented. sashes and medals are just part of the regalia of "secret societies" going back to the masons but also common in anything that aspires to have tradition. all the way to ivy league eating clubs, marti gras crews, phi beta cappa etc. it's not that they think they're so great they deserve medals it's part of the costume and ceremony

kind of like tiaras for beauty queens, it's not that each one of those girls is saying literally "I'm a princess." it's part of the tradition

posted on July 13, 2007 at 11:53 PM

Stephen H wrote:

In defense of Joey and Howie, they were discussing the dish the night before and Casey had to eat first before coming to discuss with them. Also, what kind of chef makes fundamental mistakes like forgetting to season it properly? I understand that the competition gets to your head, and there are time restraints, but the basics (or lack of) seem to always get people to land on the bottom half of the competition. In the past, Joey and Howie both were confrontational with each other. But they seemed to let things go and work. It was tasteless of Casey to be running off somewhere (ala Stephen T.C. 1) while she clearly knew that the dish was to be ready to be served.

I really think Joey lacks confidence. A typical New York bruiser type can't handle a simple comment and look from Chef Tom. I mean, come on.. Chef Tom has the right to make comments. Joey goes nuts. Throws his whole game off.

Can't wait to try out your place in nyc next summer Harold!

posted on July 14, 2007 at 12:10 AM

Kristin wrote:

Harold,

It seems that you're in a gin fan too. I've never posted to one of these blogs (I've only read them once before), but if you ever want a late evening break and the best Hendrick's (way better than Bombay Saphire, sad to say) gimlet or martini ever, I would be happy to buy you a drink and introduce you to my favorite place in NYC. And I suppose, if you want, I could make a medal for you to wear too...or not.

posted on July 14, 2007 at 4:26 PM

kate wrote:

hi harold,

love your comments the most, am still laughing about that guest chef from the last 2 seasons (the one you didn't like) saying he served "dog food" at his place...well, like i said, i'm still laughing.

i read what you say first always...this season so far, seems to be a million times more professional than that joke they had last year.

see you next week...

posted on July 14, 2007 at 6:04 PM

FanFare wrote:

Hiya Harold,

Your blog was enjoyable because it was so thorough... Thanks for that! When you described your "favorite judge" (i.e. a chef's chef, old school and humble, etc.); I think that sounds alot like YOU! I agree that you would make a great guest judge because you HAVE been through the mill and can give a fairminded critique without mocking sarcasm and chastisement.

posted on July 14, 2007 at 10:02 PM

sandra wrote:

Harold, do you think that the difference in the challenges and the stuff the chefs have to work with is due to the fact that Lee Anne is now a part of the team deciding the food? I thought the challenges of season 1&2 were a lot more interesting.

posted on July 15, 2007 at 10:04 AM

gary.e wrote:

Harold: what a great job on your blog. enjoy it alot. do you keep in touch with any of the first seasons chefs? I keep thinking about dave and whats he doing. you write them and we will read them, your fan

posted on July 15, 2007 at 6:39 PM

Leigh wrote:

Dude! Thanks for calling out the freakin' flaunting of the wealth.

I realize one wants to celebrate travelling, but a MEDAL? Is that celebrating the culture you experienced? Is that celebrating the food you ate? Or is it celebrating yourself for buying the plane ticket and making the reservation at (most likely) the most expensive restaurant in the city you're visiting?

grum

posted on July 15, 2007 at 10:41 PM

James C` wrote:

Harold....I have always found you as a chef to be the most insightful. What do you think about Hung? He seems dangerous and just waiting for trouble.What's your take. However, I find that he is the one I am rooting for. Let me know And thanks for such a great 1st season. You deserved it! Best of Luck to you!

posted on July 16, 2007 at 2:55 AM

Jeannie wrote:

Harold,
Congratulations on the early success of Perilla. The next time we're in NY, we're there.
I enjoy your blog because you're generous about the other chefs (especially the deserving LeeAnne). You also share insights not obvious to the home cook, such as the fact that the dessert team wouldn't have fared better with supermarket chocolate. Or that gin is popular with chefs. Most of all, I like your tell-it-like-it-is sensibility -- the medals were indeed hilarious.

posted on July 17, 2007 at 2:20 AM

e wrote:

why aren't there any haters dissing on harold like there are in ilan's blog?

oh, because he writes with a friendly, calm but enthusiastic tone, talks concisely about food, and only makes backed up, respectful criticisms instead of childish insults.

hope things continue to go well for you harold. i'd like to visit your restaurant, but when i perused the menu online it seemed like there wasn't much available for vegetarians. oh well. love the blog.

posted on July 17, 2007 at 9:56 PM

tina wrote:

love you harold... you are the best!!
Do you ever crave "crappy" food--- like taco bell or a big mac or chinese from the local delivery place?

posted on July 18, 2007 at 5:44 PM

Jason Smith wrote:

Hi Harold,

You’re my favorite Top Chef. I agree with you about not being able to taste the halibut because gin is very strong and at times overwhelming. You rock Harold and keep up the awesome work!

posted on July 18, 2007 at 10:53 PM

sharon wrote:

Harold,

Barton G owns a very well-known restaurant on South Beach that gets rave reviews for its menu and execution, and a large catering company. He knows food. While his personality may have been a bit flat, the guy knows food. And I suspect he was instrumental in getting the use of Casa Casaurina for the opening episode since he caters affairs there.

posted on July 22, 2007 at 8:42 PM

meliblu wrote:

Gin & you giddy? Giddy? Can't imagine you giddy. "Some people when they're drinking gin get nasty. I get quite giddy." Looked up giddy at dictionary.com & thesaurus.com to make sure that I had the meaning right. Giddy = "frivolous, impulsive, flighty" none of which do I see as a description of you, but you do know yourself much better than do I who only know you from seeing you on a t.v. screen. Maybe I have the wrong impression of you, Harold. In the word history of giddy on the same site, it claims the origin meant, Germanic, "possessed by a god" so maybe you're an raving egomaniac, but gee, that's not the way you came across at all on Season 1 of Top Chef or on later t.v. appearances or in your blog. Could the editing have been that off? Old English word origin, without typing the old word here, means "mad, possessed by an evil spirit" & unless you're very good at hiding the demons inside of you, Harold, you don't seem very demon possessed to me. Continuing to Middle English history, the word meant "foolish, mad" so tell me are you crazy? Well, then t.v. must be very good at hiding your craziness because you seem perfectly sane to me. Synonyms are erratic, bemused, brainless, heedless, impulsive, reckless and none of those things seem to match you. The blog proves you can think & have a brain. Erratic? No. Heedless means thoughtless and careless to me & you seem to be a careful, thoughtful individual, so here's the best solution: if indeed gin makes you giddy, then stop drinking gin because it is very obviously altering your personality. Maybe another drink would suit you better, one more fitted to your personality, hmm??? Everyone has one drink or so I've always been told, that they shouldn't drink. Mine is vodka which I can drink like water and not be drunk until hours & hours later when the entire planet spins & the stairs turn into escalators. Maybe gin is yours...

posted on July 27, 2007 at 9:20 AM

meliblu wrote:

Yes, agreed that Lee Anne does a great job stocking the pantry & setting up for the challenges in her position, but maybe that's the problem with this season. Maybe these chefs have it a little too easy and a little too well stocked & so just aren't as creative or don't seem to be because except for the first exotic over-the-top episode, this season seems somehow bland. It's not the fighting that I miss either, but somehow this season lacks sparks. Has a richness to it without satisfaction & satiation, with something just missing & I can't put my finger on just what element is missing. Not inspiring to me & even though Lee Anne is a great chef and normally I would want to create the recipes, not this time. Last season was hit or miss, sometimes inspiring and sometimes just a bomb of an episode food wise in what the chefs prepared. This time I just feel burned out & thought it was from back-to-back hatred & fighting Top Chef 2 and Project Runway 3, but that doesn't seem to be it. Hope someone figures out what is missing and fixes it because I am having a hard time watching and have to watch the episodes several times just to pick up all of one episode and if this recurs in season 4, I won't watch any more and as much as I like these blogs, usually, I will give up on the vast majority of the Top Chef ones including yours. Somehow both you and Lee Anne seem to have lost your wit & sense of humor & playfulness this time around and are just oh so serious. I don't enjoy your blogs as much as last time around. Hope you re-obtain your sense of fun somewhere because you're a hard read right now, both of you.

posted on July 27, 2007 at 9:36 AM

nqtommyys wrote:

Very nice point of view! Respect!

posted on July 30, 2007 at 6:31 PM

Scott wrote:

I wondered about those medals too... I'm going to start issuing myself some ribbons every time I do something great, like cash my paycheck or get hammered. Seriously, it would have been good if the show went into what credentials this food club brings to the judging. The people on this show are working their butts off, out of respect for them the background of this "club" should have been detailed.

posted on August 7, 2007 at 12:15 AM