Mike wrote:

Lee Anne

Your blogs have been some of the more interesting for me. As a chef that I hoped would win season one (but hey you at least got into the final four), you offer a good perspective on the episodes.

Although I don't work in the airline industry (yet!), I know manypeople in the business and those who have experienced chefs for airline food. My uncle used to work for Northwest Airlines as a pilot and he heard from the chefs catering his flights that being a chef for an airline is basically being a glorified caterer. I can hold some sense to that, but knowing that you have catering experience among other things, I am confident you will do fine should you go work for the airlines.
As I have experienced, it would be wise to wait until things start looking better in the industry, should you work for an airline.
If you do, can you please do something about those snack boxes that you have to pay three bucks for? I mean, come on $3-5 USD for a pack of Oreo cookies, a granola bar, yogurt, and some fruit?! It's a joke!

Though between Boeing 777s and Top Chef all in one, what else can make me more interested in watching the show?

posted on September 13, 2007 at 12:39 AM

Chris B wrote:

Casting for season 4??

I'll make the same comment as I did on Bourdain's blog - can we please have some international chefs?

So far, it's been three seasons of "Top Chef (America)". I dig having chefs of different ethnic backgrounds in the current season, they're all American. I want to see a wise-ass from Singapore, a bad-guy from Australia, get the eye-candy from Italy - you get the picture.

So how about it? When will we finally have an international Top Chef?

posted on September 13, 2007 at 1:13 AM

julia wrote:

You seem to have no problem making negative comments about Hung but CJ stabbed Trey in the back and you don't seem to feel anything is wrong with that. WOW....

posted on September 13, 2007 at 7:45 AM

Fran wrote:

In regards to the chef tips during a commercial break...
So if I put to much salt in my mashed potatoes, I should add vinegar to them to cut down on the salt flavor?

posted on September 13, 2007 at 9:46 AM

Sandy wrote:

Ah the mighty man-tree and his testicle, we shall miss thee... great blog, Lee Anne.

posted on September 13, 2007 at 9:47 AM

anne wrote:

I'm surprised that no one mentioned the endangered fish status of Hung's choice, chilean sea bass. I'm hardly a militant environmentalist--and I think the "safe fish" list can be confusing and hard to remember when standing at the fish counter--but I haven't bought csb in years because that one, at least, I know to avoid. It is delicious, but is it really the best choice for airline quantities?

posted on September 13, 2007 at 10:39 AM

Naretha wrote:

Good blog. Question: with all the post 911 airplane security, what do chefs do with their knives when they board a plane for travel? Do they check them? Or are there other arrangements they have to make with the airline?

posted on September 13, 2007 at 10:43 AM

scarlett o'hara wrote:

Love your blog and miss seeing you on the show. Will you be on next week? I really enjoyed the show this week and it was intresting to see what goes on behind the scenes and what has to be considered when serving food during travel. Although I can't understand why the food is incredible (on planes) in Asia and parts of Europe and here it is like a Swanson dinner. Miss CJ but it felt like his time to go. He seems like a good guy and although Tre was my choice to win I honestly don't think he "threw him under the bus"

posted on September 13, 2007 at 12:08 PM

Sue wrote:

Please make sure your casting has some top-notch female chefs!

I enjoyed your blog. I have to say though, after years and years of loyalty to Continental, I had honestly thought hard-impact, brace-yourself-grasping-for-dear-life was the norm of airplane landing. That is until I took a United flight this past summer. An international trip which required several various Easy-Landing flights on several different airlines, I realized I will never go back to Continental again!!! Believe me, it was quite the shock of my summer to realize airplane travel could be so smooth on other airlines. In other words, Continental sucks and I can't believe I didn't know any better.

posted on September 13, 2007 at 12:42 PM

Callie wrote:

In watching the airline episode, I really found myself wondering how they could eat all that food. For some reason it just seemed like an overwhelming amount of food last night. Does anyone have any idea of how much time actually elapses during a final competition? It may not have hit me before last night but the guests at the final competitions do seemt o have to eat alot.

posted on September 13, 2007 at 1:12 PM

Karen wrote:

You probably didn't have much control over this, but I was incredibly disappointed that Chilean Sea Bass was featured in this episode. This popular fish is being overfished at an alarming rate. While I personally love it, I can no longer eat it in good conscience.

This fish can live in the deep sea for up to 50 years, weighing up to 200 pounds. It doesn't even start to reproduce until it's 10 years old! The size of the fish we catch today have gotten much smaller meaning we're fishing the babies. If we don't let them grow up and reproduce, we're going to drive this fish to extinction.

Take a pass on Chilean Sea Bass! http://www.net.org/marine/csb/

posted on September 13, 2007 at 1:23 PM

Lynn wrote:

Hi again Lee Anne - loved the blog. Just to reiterate my request from the last blog, any chance of getting the tomato bread pudding recipe from the yacht challenge?

posted on September 13, 2007 at 1:39 PM

Edwin wrote:

Ms Wong,

I kind of liked the airline food challenge, although they had it easier than the staff who prepares the normal airline meals: they only had to do 60, and didn't have a budget of about $0.03/person (I've always flown coach).

I also thought Casey's veal dish sounded really delicious. I'm not a big fan of the use of Patagonian toothfish (aka Chilean sea bass). While it's not listed, it is also not well managed, with the illegal catch being about twice the legal catch. In a few years, its population will crash.

Naretha: the chefs' knives could not have been carried aboard (legally) before 11 Sep 2001; they most certainly cannot be carried aboard now.

posted on September 13, 2007 at 1:39 PM

Margaret E. wrote:

Lee Anne, I really enjoy your blogs and appreciate that you can keep up with the episodes even from 35,000 feet! Your insights both as a former ( and favorite) TC cheftestant and now as the make-it-happen, behind-the-scenes-elf are both interesting and enjoyable to read. The TC folks made a wise move snaging such a capable person. Although it seems that working on TC is WAY more fun and interesting than BEING on TC! Keep up the great work! And great "Wong Way to Cook" segments by the way.

posted on September 13, 2007 at 1:41 PM

Karen Dickinson wrote:

Lee Anne, I have noticed you have lost a lot of weight i was wondering how you did this. You have inspired me and i would like to know how you did it.

posted on September 13, 2007 at 2:37 PM

gary.e wrote:

Lee Anne: You are one busy lady, starting season four, I do hope it is better then seasons two and three, They will have to go some to come close to season one, your looking good girl. love your blogs.

posted on September 13, 2007 at 3:56 PM

Lisa R wrote:

Lee Anne, would it be possible, maybe at the end of this seson, for you to do a Q&A blog? Lots of Q's I'd like to ask production :D

For example, a lot of folks on the net think the wake-up was staged, i.e. the chefs knew they were being woken up. True?

And, more a request than a question - when planning challenges next season, it'd be great if, when we get to the last 6 or so, we get more that are about good food and vision than artificial limitations. While it was interesting to see the choices, very few top chefs are ever going to be forced to do airline food!

Thank you!

posted on September 13, 2007 at 5:09 PM

laila wrote:

Hi Lee;
How the quickfire was set-up without waking up the chefs? I was surprised by the amount of food, utensils and blenders. That will make tons of noise and at leat one of the chefs will notice. Pleae reveal the secret...LOL

posted on September 13, 2007 at 5:25 PM

laura wrote:

Lee Anne: Great blog. I really enjoyed the behind-the-scenes info.

Lynn: The tomato bread pudding recipe is available on the website. I found it immediately after last week's episode. Under 'Top Chef', click on 'Recipe Finder.' A 'Recipe Finder' search box will appear on the next screen in the upper right. Type in 'tomato bread pudding' and Sara's 'Savory Tomato Bread Pudding' recipe is the first to appear.

posted on September 13, 2007 at 5:37 PM

mgp wrote:

love reading your blog. the behind the scenes is soooo good. please write more about how you come up with the challenges? and do you need any help??

posted on September 13, 2007 at 6:12 PM

Sue wrote:

Naretha and Edwin: anyone can check a knife, sword or other sharp object onto a plane. You just can't carry it on. The carry-on and banned list is available on www.tsa.gov.

Lee Anne: Did anyone at Bravo note that this episode would be aired the day after the anniversary of the 9/11 attacks? I thought the timing was a bit curious--not offensive--just curious.

And I agree with Mike. American airline companies are not government subsidized. Their profit margins are non-existant and with rising gas prices, they will only continue to cut corners in the future. Six years after the meltdown of 2001, the airlines are just now getting around to upgrading first and business class. It will be quite some time--if ever--before we get back to the days of yore, when a cross-country or transcontinental trip meant a decent meal was coming your way.

Bring eats from home in 3 oz containers!

posted on September 13, 2007 at 6:12 PM

Maggiesara wrote:

With the airline challenge, I was so surprised that no one chose to make a braised dish. When the biggest challenge you face is preventing your product from drying out, cooking with liquid seems kinda like a no-brainer to me. Ok, so pot roast might not have been sufficiently upscale. But short ribs with a tomato and wild mushroom "fondue," served with gnocchi gratin? Or ginger-and-soy-
flavored lamb shanks with braised pumpkin, served with baked coconut- flavored rice?

posted on September 13, 2007 at 6:55 PM

Andy B. wrote:

Hi Lee Ann, Once again great details from behind the scenes. This episode reminded me of my summer job while I went to college. I worked at American Airlines at La Guardia Airport for a catering company called Sky Chef. I was a Food service inspector, and my jjob was to inspect the meals, making sure the right amount was going on board, the right meal going to the right passenger, and make sure nothing was missing. After my inspection, a truck took tthe meals to the landing strip where they boarded. It was a fun jjob, with a good benefit- allowed to eat, 1st class meals from the kitchen.
Back to you Lee Ann. Your job at T.C. sounds like you are so involved, and you have a hand in everything going on in the show. You seem to be everywhere. Good for you Lee Ann, I just hope tthey are paying you what you really deserve.
I have a good suggestion, I think! Why don't the producers at T.C. make you the Hostess for Top Chef season 4, and replace Padma. I know you like Padma, but if she is fired, you should not feel guilty ttaking the job. Lee Ann, you would be great. You are a natural, you know so many aspects of the show, why not add one more. Not only are you beautiful, you are charming, get along with everyone from the production staff, to the judges, guest judges, and the contestants. You also speak well, have wonderful personal skills, and have a natural sounding voice. What say you Lee Ann! Think about it. Looking forward to your blog, as we approach the finals.
Andy B.

posted on September 13, 2007 at 7:07 PM

Kirli wrote:

"So the big tree and his testicle fell down in the Top Chef forest with a hard thump (did anyone hear a sound?). "

HAHAHAHAHAHHAHAHA

This comment made me laugh out loud.

posted on September 13, 2007 at 8:17 PM

Edwin wrote:

Ms Wong,

I would like to see some challenges involving vegan dishes and dishes cooked to comply with medical restrictions, e.g., gluten-free.

Being a New Englander, I would also like to see more seafood, especially bluefish and shad, although I suspect both are too seasonal to be available during the time when the series is taped.

posted on September 13, 2007 at 10:36 PM

Deborah R wrote:

Your best blog yet--thanks for the insight. I'm glad to hear CJ made it to New York for his pizza. I, too, thought he seemed like a nice guy, and the post from Julia about him stabbing Tre in the back is nonsense. CJ chose Tre as executive chef because Tre had the most executive experience and it was best for the team. It's not his fault that Tre prepared two inedible dishes and failed to properly manage the kitchen. What was CJ supposed to do--volunteer to go home in his place? Get real.

On the subject of casting for TC4--you did a great job this season, so just do more of the same. It's an American show, so I'm not sure why anyone would request an international cast. As they say, if it ain't broke …

I know you're responsible for devising a lot of the challenges, and I'm tired of the complaints about them being unrealistic from a real-world perspective. Who cares? Where else can you watch someone gleefully construct a Smurf Village from crushed Fruit Loops? One of the primary reasons I watch Top Chef and Project Runway is because I love watching the contestants come up with creative solutions to off-the-wall challenges. I think most of us get that this is entertainment, not a job interview. It's okay to have fun.

As for the comments about "eye candy" in reference to the female chefs: Personally, I find both Tom and Tre extremely candylicious. But I'd never be so condescending as to assume they were cast solely for their looks. Sometimes reading the comments about the female chefs, I feel like it's 1957 instead of 2007. In your career, have you found it difficult to be taken seriously?

posted on September 13, 2007 at 10:36 PM

Lynn wrote:

Laura - thanks for telling me where to find the recipe, really appreciate it!

posted on September 14, 2007 at 1:39 PM

Bc wrote:

Lee ann,
I love the show's music. Starting with the theme music and that great knife sharpening sound. Can you tell us anything about who created it?
I love the show and the music/sound is awesome.
Bc

posted on September 16, 2007 at 4:10 PM

Cindy the ex-flight attendant wrote:

Wow Lee Ann, not only are you a talented chef but you are an amazingly intelligent woman as well! Love your blog! I recently downloaded seasons 1, 2 and the season pass to season 3 from the iTunes store and am hooked on the show! Sleep deprivation!! ;-) I grew up in L.A. but currently live in Tokyo, so it is a privilege for me to watch current American TV shows. I only wish your show was available on DVD's so I can watch it on my huge projector screen instead of a computer screen. Looking forward to more great episodes and I will definitely try the recipes on "The Wong Way to Cook"!
Good luck to you in the TV world!

posted on September 23, 2007 at 12:05 PM