Jennie wrote:

Lee Anne,
You have answered one of the burning questions of this show...who does the dishes? I had assumed it was some hapless PA and now I have confirmation. The bit during the barbecue challenge where Padma told them to start cleaning up and be sure to use the Glad Forceflex was a riot. It is my guess that as soon as they got a couple of camera shots of trash going into the sponsor's bag, the cheftestants were out of there and the PAs took over.

Product placement be damned, I think I'll go downstairs and do a few dishes in my non-Kenmore dishswasher and stuff the trash in my Walmart trash bags! Where can I get one of those PA-types?

posted on July 19, 2007 at 7:43 PM

Lisa wrote:

LeeAnn - Thanks for your always unique perspective on this week's episode! I really enjoy reading your blogs.

posted on July 19, 2007 at 7:59 PM

Chip Bennett wrote:

Ah, you're going to Oaxaca! I am incredibly jealous; it is one of my favorite places in the entire world! The food is simply amazing (the food poisoning I got last year up in the mountains with the Amuzgos not withstanding); it is amazing to learn just how much of a variety of foods have their origin there.

Hopefully, next summer, when our daughter is a year old, we can plan a trip down there for the Guelaguetza.

I love your insight into each episode; thanks for sharing!

posted on July 19, 2007 at 8:54 PM

Teresa wrote:

Lee Ann---I am just loving your blog this season. I just love hearing about what goes on behind-the-scenes. Keep up the good work, but please, what's with the quadruple negative...."No Hung, not using dark chocolate had absolutely nothing to do with why your mousse did not set up."....I'm still trying to figure that one out.

posted on July 19, 2007 at 11:43 PM

maGz wrote:

Hahaha.."food porn table"... great name for the camera plates.

Like many that have left comments about how wonderful that TC had you working behind the scenes, I can't agree more!
Thank you for blogging the in scoop of each episodes. When watching the shows, I had wondered how much work that needs to be put in to make the display of beautiful ingrediants,cleaniness of the kitchen (and especially that BIG pile of dirty pans/pots *faints*) must have took.

Keep bloggin & Keep cooking!

posted on July 20, 2007 at 1:37 AM

Andy B. wrote:

Great insight as always Lee Ann.
As someone who has watch all three top chef seasons, and seeing how the women contestant this season are going down like flies.
It occurs to me that Tiffany from season 1 is the best female chef ever in Top Chef history so far. After all, she is the only female chef contestant to come in a close second and to the best Top Chef (Harold) of all time. With that said, I thought you were a better chef tthen Tiffany, however she did come in second.
In closing, sorry to see Lia go. I think she may have been the best female chef of season 3 and possibly given all the chefs a run for the Top Chef.

posted on July 20, 2007 at 8:38 AM

LD wrote:

Way to Lee Anne!! Love your blogs that show what goes into an actual production of an episode. I have often asked who cleans the kitchen...I love to cook but when I am done stuffing myself...there it is...the mess I created!!!! Maybe Bravo will produce a special that will show all that goes into behind the scenes production. I know I would watch!!!!

posted on July 20, 2007 at 8:53 AM

Amy wrote:

The contrast between your and Harold's comments on Brian is so interesting. Harold wrote:
"Brian constantly extends himself--he gets a lot done in a little amount of time, which I think is really impressive. I thought there was some really cool stuff there, and I always like to see how much people can get done and how they're going to attack the challenge."

You dismissively wrote: "Looking at their plates too, it seemed that many of them went overboard. In Brian’s case, it’s the “look what I can do in 90 minutes”, making 4 different things."

And you called Hung a "fool" simply for deciding to make a pie? Why are you so condescending and disrespectful toward the contestants? You accuse Hung of egomania but your own attitude seems arrogant.

posted on July 20, 2007 at 9:12 AM

DC wrote:

LeeAnn: a question for you regarding mis en place....do you guys have prepped items stocked in the pantry for the chefs to use? these guys had and hour and a half....many had black beans as a part of their dish. Joey had black beans and kidney beans in his stew....how do you properly cook beans that quickly? what about stocks?
thanks!
dc

posted on July 20, 2007 at 9:30 AM

gary e. wrote:

LeeAnne: pork is great, but! does Howie know how to cook any thing but pork, like I said before loved you on the first season and really love reading your blogs.

posted on July 20, 2007 at 10:18 AM

Bill G wrote:

Hi Lee Anne,
Why this comment?

"The reason why we gave them 90 minutes was in case some fool decided to take the challenge literally and make a whole pie"

My first thought when they challenge was announced was that I would have made a grasshopper pie.

Great blog!
Bill

posted on July 20, 2007 at 11:03 AM

Venita wrote:

Leeanne,

I love the way you have taken your experiences from season one and used it to make season three an ingredient mecca. You unmistakable enthusiasm for the art shows even from behind the scenes. I love the challenges so far.

One challenge I would like to see involves Medititerranian - Eastern Med - foods like those from Greece, Lebennon, Turkey, Arabia, etc. I believe it is a type of challenge not seen specifically addressed yet and would be FANTASTIC!

Keep on rockin' and showing us how to make those delishious recipes!

posted on July 20, 2007 at 1:31 PM

Deborah R wrote:

I always appreciate your behind-the-scenes info and would love a litte more. When they get 30 minutes for a Quickfire, do they have to make both the judges' dish and the camera plate within that time and with the allotted ingredients? That might explain why Tre used so little seafood in the catch-your-own-shellfish Quickfire challenge. Yes, his net collapsed and he ended up with only 18 pieces, but he didn't use 18 pieces in his dish and was criticized for his lack of seafood. Also, why does it take an entire day to film the Quickfire when the actual cooking is done in such a short time?

posted on July 20, 2007 at 4:11 PM

Diana wrote:

Everyone was stating that they were bad at desserts when they were handed the pie crust. I kept shouting at the T.V. that they didnt have to do a dessert just because it was a pie crust. They could have made a meat pie...be more creative season 3! I was dissapointed that Howie got picked, even he thought Joey should have won. I was glad that Joey won the quick fire, most of the time the guest tell Joey how good his dishes are but than they pick someone else to win. What happened to Casey in the quickfire? I didnt see her dish, how come many times there are some chefs, mostly the girls that you dont see them or their dishes? Season 3 needs to step it up, and the editing needs to be fixed!

posted on July 20, 2007 at 6:08 PM

GPhiDoll wrote:

It seems the cheftestants are not as creative in the Quickfire Challenges as seasons 1 & 2. Frozen pie crusts and they made tarts??? I can only imagine what Dave, Harold, Tiffany, Sam, Marcel, and Lee Anne would have made in that challenge. Considering how cocky they were when judging the top cheftestants from seasons 1&2 - one would think they would be on top of their game.

posted on July 20, 2007 at 11:40 PM

Sierra Quebec wrote:

Why has my comment not been posted here? Comment made Thur July 19.
I don't think that was fair. To reject my comment.
I clearly remember how Padma got blasted left, right and center during Season 2. For being too skinny, for showing too much skin, for being too beautiful, etc, etc. Yet all those "jealousy-stained" comments made their way into the postings. And poor Padma took it all in, graciously.
(I too am a product of Indian parentage)

Yet, my comment didnt make it?? All mine was, asking what's going on behind the scenes with Casey. And I also said/asked something abt Lee Anne.
IS someone here on Top Chef, a 'blue-eyed girl', that we should all handle with care, and not talk about??

posted on July 21, 2007 at 7:45 AM

juni wrote:

I, too, was surprised that the contestants didn't show more creativity with the pie crust. Hung needed to know that if he is going to make a chocolate mousse pie, it better be really outstanding, because one can find chocolate mousses in any good restaurant--so he needed to to something spectacular with it. I liked the way Tre cut out star shapes to decorate his dish, showing artistic dimensions.

I am not so sure Lia was showing herself to be the shining star, with some of her past preparations--including the undercooked lentils with the store-bought sausage for the Elks. And I agree that Sarah N needs to step up her confidence levels. She looks discontentedly lost in many of the camera shots.

posted on July 21, 2007 at 4:38 PM

FanFare wrote:

Hi Lee Anne,
Nice blog! Howie likes to cook pork because he sweats like a pig!!!! He sweats into the food - uggghhh! Couldn't one of the production crew have handed him a towel? Knowing how his food is handled turns me off to anything he prepares.

On the flip side, Lia's departure was handled with grace and composure. She will be missed! In addition, it is nice to see that the castmates are far more amenable toward each other and seem to be respectful (except Hung, the knife wielder). S-3 has S-2 beat on kitchen manners and comraderie. The lovefest of the bulging Battle Axes (Howie & Joey) is certainly a reversal of behavior. It is interesting and hopeful that the "Friends 'Till The End" may actually occur. However, it would be nice to get some camera time from some of the others before they get the axe. Sara M is like a shadow, barely there. Tre gets approx. 1 min to express his opinions. Brian was hardly noteworthy on camera.

Please stop focusing on "Hotheaded" Howie. He is really overexposed.

posted on July 21, 2007 at 10:35 PM

Saundra B wrote:

LeeAnne, you are adorable! Your weight transformation is amazing, but plese, don't go too low. I've been a fitness instructor for 27 years, and there are enough Barbie clones in the world to wreck all young women's self confidence! Even though the recipe this week requires a bucket of orange juice and will probably kill my type 1 diabetic roommate, I have to try this pork dish. I'm off in search of star anise, right now!

posted on July 22, 2007 at 7:18 AM

Greta wrote:

Thanks for keeping up your blog! It's great to read about some of the "extra" stuff we don't think about - and I had been wondering who did all the dishes for quite a while, so I am glad that was noted!

If you're looking for ideas for Season 4 - you should look into something that's Gluten-Free. My brother and my father both are Celiacs, and it really cuts down on where either of them can eat safely. That would really be a cool way to see what they come up with, plus give gluten-free a little bit "press". From what I've heard, it's much more understood in Europe than in the US - so maybe TC could give US restaurants the "jump" they need.

posted on July 22, 2007 at 11:30 PM

E Wakamatsu wrote:

Thanks Lee Anne, for your blog. I just had the time to watch your videos demo-ing the winning Top Chef dishes. They are delightful, I especially enjoy your passion for pork. I'm so glad you have continued to be on Top Chef and for now we are able to read your informative and "behind the scenes" blog. I didn't see the the season where you competed until after season two ended. Even though it happened months before, I was so saddened to see you leave. All the cometitors had such wonderful things to say about you. And I believe the season "lost its flavor" when you got eliminated. lol Please continue to pass the passion!

posted on July 23, 2007 at 4:29 PM

Bill G wrote:

A split second after the grasshopper pie comment it occured to me that grasshopper pie is not made with a standard pie crust nor would 1.5 hours have been enough time to make it and add freezer time. My bad. :)
Bill

posted on July 23, 2007 at 7:37 PM

Corey wrote:

I though you were fantastic on Top Chef season 1. I admit to crushing on Harold, and I was happy with his win. You were eliminated far before your time, however, and you were the only other winner I would have been happy with.
Your comments from behind the scenes confirm the intelligence and enthusiasm we saw in you on season 1. The judges are great, but I would love to see you at the table. Your opinions are always articulate and interesting. I suppose, however, if you were judging, we wouldn't get the fun commentary from behind the scenes.

posted on July 24, 2007 at 2:41 AM

bc2000 wrote:

The recipe & the video for the braised pork don't jive. The video doesn't use any of the yuca root. Also not listed in the recipe are sugar and red onion. I've never worked with yuca before so I'm not sure if you are subbing sugar for the yuca.
hmmm.
Bc

posted on July 24, 2007 at 2:28 PM

bc2000 wrote:

Made the braised pork recipe for dinner and I'm more confused than ever about the yuca. I followed the written recipe for it but I can't see how that won anything. It's kind of disgusting - weird texture. I followed the written recipe so Howie must have done something not listed cause mine was inedible. The pork was nice although I thought it was on the bland side. I didn't make the pickled red onion bit cause I tried the yuca route. What is it's purpose? The starch dish? Mine was so disgusting I threw it out. It would be nice if you could add the prep & cooking of the yuca.
I love the show and like trying to make the winning dishes.
Thanks,
Bc

posted on July 24, 2007 at 9:59 PM

lc wrote:

Hi Lee Anne,
I watched you make Howie's Fennel Crusted Pork Chop with Apple and Fennel Slaw on the Wong Way to Cook and made it last night. We loved it!!! I usually do marinate pork overnight, but I have never tried a marinade like this one. I will make this dish again and again.
Thank you for showing how it's done!

posted on July 25, 2007 at 8:43 AM

Pat wrote:

It's great to read your blog and get the behind-the-scenes information that we crave about the show. You always have good insights that are right on target. Thanks for a really good blog; please keep it coming!

posted on July 25, 2007 at 10:38 AM

Megan wrote:

LeeAnn - I just read in the Chicago Tribune's food blog that you consulted on the movie No Reservations. What was that like? How was it different than Top Chef? Were you working more on the pre-production side, or were you on-set? Do tell!!! You are awesome and I love reading your behind-the-scenes perspective of the show, both as a former cheftestant and as a coordinator.

posted on July 25, 2007 at 3:39 PM

Daniel wrote:

Hi Leanne....Must say it is a great show....Let's cut to the chase..
Please meet me anywhere in NYC for a drink...Love to pick your brain on the food industry..I am opening a restaurant in NY and Im looking for a chef....Keep up the great work Dan

posted on July 25, 2007 at 11:41 PM

LindaR wrote:

Great blog LeeAnne. Keep those behind the scenes details coming.

I'm surprised that people don't get why making a whole pie was foolish. After all, look at Hung's results. Its just not enough time for a whole pie.

posted on July 26, 2007 at 4:26 PM

Andrea wrote:

Thanks again for an interesting blog; I was in Central America when the last two episodes aired, so I'll be interested to see them. A few comments/questions:
(1) To the person who said: "what's with the quadruple negative...."No Hung, not using dark chocolate had absolutely nothing to do with why your mousse did not set up."....I'm still trying to figure that one out." It's quite simple (and, incidentally, grammatically correct): "In fact, Hung, omitting dark chocolate had absolutely nothing to do with your mousse remaining liquid." The reason people say to avoid the double negative is because most speakers do not realize how it cancels out: "I didn't have nothing" = "I did have something."
(2) Lee Anne - What's your take on the thinking that the terrific materials you are providing are backfiring by making it too easy for the cheftestants to play it safe?
(3) I'm quite intrigued by the posts suggesting challenges involving food allergies and sensitivities as well as vegetarian challenges. Ming would be a great guest judge for that week; CBS Sunday Morning had a whole segment on the allergies topic and the tremendous work he does to meet customers' needs in that respect. Also, it just points up why this show would benefit from someone in a mentor role -- not someone to do the work for them, just someone to give a "pep talk" and say, "Get creative with these pie crusts - you have many options besides the obvious" or "Remember that meat-free doesn't mean only fruits and veggies."

posted on July 28, 2007 at 4:23 PM