Julia wrote:

It's great to see your blog and thoughts on the last two episodes. I wish that you would have been part of Season 3 and not had to endure the horrible abuse by Sam, Ilan and the others. Let us know through your blog where you are creating your cooking masterpieces.

posted on August 24, 2007 at 6:18 PM

victoria wrote:

Welcome back! I was begininng to wonder if you were ever going to return. I agree with most of what you said. Hung seems to have learned his lesson in humility, at least to a degree, and is no longer on my "most happy to see voted off the island" list. Howie has seized the villain role and seems to be willing to hold onto it like a bulldog! I also agree whole-heartedly that there is way too much repetition in this season's dishes. This season's cast was touted as being the most distinguished as a group, and maybe that's true on paper, but on the screen- can you say boring?!?!?! Brian's seafood, Howie's pork, Tre's salmon, come on! Step outside the box once in awhile! I almost wonder if the first challenge utilizing exotic proteins has dampened everyone's enthusiasm for trying something new?

posted on August 24, 2007 at 6:39 PM

a fan wrote:

I just wanted to say i am so gald that you're back from Alaska and blogging again i really enjoy hearing you're point of view and look forward you're opinions on future episodes

posted on August 24, 2007 at 6:41 PM

Paige N Jacobson wrote:

Glad you're back, Marcel. If Hung can also keep his ego in check and not get too fancy (e.g. his ice cream), I think he will also be the winner.

A lot of the others are just hanging on. ...

posted on August 24, 2007 at 6:48 PM

That Lady wrote:

Ummm, correct me if I'm wrong but weren't you the King of Foam and Gelees last season? You served foam and/or gelee with practically every dish you made during Season 2 and you're complaining about Season 3 chefs' lack of variety? That's rich!!

posted on August 24, 2007 at 7:12 PM

aletheis wrote:

Marcel, you are in no way like Howie. The only time i saw you upset in season 2 was when that witch Betty was yelling at you. Part of your charm is how you consistently ignored the petty bullying of the others. Howie throws temper tantrums at a moment's notice.

i'm rooting for Hung. He's amazing! i like a chef with a little arrogance, as long as he/she can back it up with skillz. Hung has shown that he can... as long as he leaves the cauliflower out of the ice cream. ;)

posted on August 24, 2007 at 7:17 PM

Homecook Rich wrote:

"Repetition and lack of creativity have become abundantly prevalent in several of the chefs' cooking capabilities. I’m not saying that you have to reinvent the wheel with every dish, but one should definitely use the diverse challenges as a platform to showcase the vast spectrum of their culinary repertoire"

This from the man that put foam on every dish he created in season 2. Come on Marcel, you should at least call yourself out on this point if you are going to call out others.

Glad to see that your back blogging though..

posted on August 24, 2007 at 7:21 PM

Wendy wrote:

Welcome back Marcel! :) I love your blog but this bothered me a bit,

***Not to mention the fact that I couldn’t help but notice no one wants to work with him, his people skills seem to be sub par, and he’s constantly throwing temper tantrums and placing blame. I know what you’re saying, that’s the pot calling the kettle black, and that’s fine. Say it -- I don’t mind. It’s all water off a duck's back to me.***

first, people on your season of TC wanted to work with you. At least the smart ones did. It was only towards the end, when (Lord its been months and I still can't bring myself to type his name) took over the reins from the queen of hell betty that they did not want to work with you and honestly I think most of us can agree their opinion had NO bearing at all by that time. In my eyes you were not the one who came off looking badly because They didn't want to work with You. You definitely came out looking the better for that rotten experience.

Also, during your season I did not see YOU throwing temper tantrums or placing the blame Anywhere. That isn't the kettle calling the tea pot black there because that simply isn't true.

You Rock Marcel! Did you have a great time in Alaska? :)))

LU Wendy

posted on August 24, 2007 at 7:31 PM

XTL wrote:

I thought this was a great entry.

What's interesting is that as a viewer (but not a chef) I've had certain impressions about each chef, mainly giving them the benefit of the doubt, that they'd be able to rock it once given the chance. But after reading these blogs, seeing chefs doubt certain cheftestants from the get-go, it opens me up to a whole other level of evaluation. I'm particularly surprised at just how definitively everyone doubts Howie. And after reading your (and Bourdain's) perspective, I have to say that I agree.

Thanks for sharing your POV. Much respect from California.

posted on August 24, 2007 at 7:37 PM

Frank wrote:

Glad to see you back Marcel, long overdue. Well an interesting read of your update. Very interesting for me, since I am not following season three at all. Like I said in previous posts here, not getting burned by that deal again. I started out with season two genuinly fascinated by the food, and the cooking. Yes, I did get sucked into the drama like most everyone else, made some emotional attachments to some, and saw it through to the end, only to watch Tom, Padma, and Gail, not to mention the producers completely drop the ball. AAARGH, I won't get into it again. Hope you read the blog entries by everyone here, and of course mine. Yes, about 200+ at last count, but safe to say mostly complimentary, certainly mine was. Hope you would find time to respond to some of us. Let us know whats happening in your life. I still say you have a potentially great future with Food Network. A show along the lines of the art and science of cooking...gastronomy(spelling?) A restaurant would be great, preferably somewhere in Orlando, Florida. A profound wish for success, in whatever you do. All the best!

posted on August 24, 2007 at 7:40 PM

ChocoTaco wrote:

The real winner of TopChef season 2 is in da house!

Nice to see you back, Marcel! This place has been boring without you. We need your creaticity and wit around here to spice things up. BTW, you forgot to mention what you have been up to.. you need your own show or something.. I would rather watch you travelling around trying food than watch Bourdain.. though he has a righteous blog. He is funny! But you have a much more interesting take on the food!

Your boy Hung is is kicking butt! That quickfire challenge in the last episode was worthy of the Television Hall of fame.. when Hung hit that chopping block with the chicken it was like Michael Jordan bringing the ball across halfcourt.. total domination..

When you think about it. Hung almost single handedly saved that team. What a blunder by CJ to attempt to send him to top chef purgatory! Dale is a riot to watch though.. that guy needs his own sitcom. His "bad news Bears, Dream team" line, along with his management style, had me rolling.

But again.. the real dream team is a one-man-team called hung. He's the season 3 version of you Marcel.. you guys should open a restaurant together, Marcel. If you do you should have Hung's monkey there and name him ILAN.. he can be in charge of the saffron! LOL

posted on August 24, 2007 at 7:45 PM

LindaR wrote:

Pretty good entry, malaprops and all. Loved the funny Clue reference.

posted on August 24, 2007 at 9:19 PM

nilo wrote:

Marcel!

Hope you enjoyed your trip to Alaska - we just moved from there to Mississippi (because the Army is trying to kill this Army wife, I believe).

Anyway, I've missed your blogs and it's good to see you back again.

Watching Hung whip through those chickens was amazing. And watching Casey was ... well, I actually thought it was a joke, at first. Like maybe we were watching it in slo-mo.

I was pleasantly surprised by Sara this time, and somewhat disapppointed with CJ. My opinion about Howie hasn't changed at all.

posted on August 24, 2007 at 9:39 PM

derfel wrote:

Thank you for pointing out the overly repetitive output of some of the chefs, especially Brian! I was beginning to think I was the only one that noticed he keeps making the same thing. Also, I know you were fishing, but you need to blog more often!

posted on August 24, 2007 at 9:41 PM

Lisa wrote:

I appreciated your comments about repetition this season. At the start of the season all we heard from Tom and Co. was how much depth and experience the S3 group has and how the talent pool was just so off the charts. As a viewer, I'm not seeing that experience translate into anything creative and I don't have a clue what culinary point of view any of the contestants have.

posted on August 24, 2007 at 9:49 PM

Wulfbear wrote:

"Get a clue, guys! You might as well have had Mr. Green gag me with a candlestick holder in The Garage."

This just cracked me up!

It's great to see you back and blogging, Marcel. I hope you had a great fishing trip. I'd say you're pretty much on the money with your thoughts. "Calling the kettle black" or not, your criticism of Howie is true nonetheless, and I was very pleasantly surprised to see Sara's leadership triumph in the face of Howie's stubbornness, among other things. In spite of being disappointed by Tre's departure, I'm sure he's not going to fade away, anymore than any other talented contestant from Top Chef.

posted on August 24, 2007 at 9:56 PM

overdone wrote:

I hate any system of judging that creates safe havens for mediocrity. We've seen the mediocre contestants for too long now. I liked Casey initially but man has she made some nasty food. She always seems to know what is wrong with it too. That really bugs me. I think CJ was the worst in this challenge. He has also made some bad food and has somehow floated right on along.

Marcel never compare yourself to Howie. You have your own personality quirks but they aren't on Howie's very base level. You have a much wider skill set and a better palate. Your use of foam was redundant but the flavors were not.

posted on August 24, 2007 at 10:18 PM

Deborah R wrote:

Goodness, but the fish must have been biting! Welcome back. Please don't take this the wrong way but ... this is a surprisingly good blog, insightful and well-written. I especially appreciate your comments on the repetitiveness of the chefs. Since no one else has mentioned it (except regarding Howie and pork), I was beginning to think it was my imagination. I'm sure the Tre fanatics will protest your assessment. As someone posted to another of the blogs, I must have missed the episode where he walked on water. Don't get me wrong--I loved the guy, too, and was so sorry to see him pack his knives. But he's been up and down all season--winning some challenges and called out in the bottom for others, as has your pal Hung. I think it's anyone's game at this point--and that's what makes it interesting.

posted on August 24, 2007 at 10:39 PM

Stacey wrote:

It's a very rare hamburger bun that's a "complex carbohydrate"...and I didn't see any whole grain bread/buns used by the cheftestants, including Hung and his Monkey.

posted on August 24, 2007 at 10:45 PM

jpvegas52 wrote:

Marcel:

Great to have you back blogging. I missed your blog entries and having you on the show. You have a point of view with your life and cooking and are not afraid to share or push the envelope in either. Good luck in future endeavors.

posted on August 24, 2007 at 11:01 PM

Karen wrote:

A new blog entry from Marcel! Yay! Your thoughts were insightful, informative, well-articulated and hilarious!

"the mushroom risotto's dosage of Fleur de Howie"

Hysterical! Hope to hear your voice more regularly, Marcel!

posted on August 24, 2007 at 11:25 PM

Leisa wrote:

this begs to be said: foam?

posted on August 24, 2007 at 11:52 PM

Dawn wrote:

Marcel cracks me up! Mr. Every Dish Needs Foam is complaining that these chefs are repetitive?! Oh, my heavens!

posted on August 25, 2007 at 12:18 AM

Wylie wrote:

"Some say that imitation can be one of the highest forms of flattery, but I think it just shows a lack of creativity."
It means a lot coming from you.

posted on August 25, 2007 at 12:48 AM

Matt wrote:

Welcome back Marcel. I hope you read these blog comments because I wanted to express my admiration for your talent and ability to perservere your rivals in season 2. It sickens me that Bravo promotes the career of Ilan and Sam despite Tom Collichio's opinion that they both should have been disqualifed for their horrific actions. Regarding your comments on this show, I too noted Hung being consistently amazing - I think he might be the favorite now. And regarding Howie, I respect your opinion: you were always shown working well and taking orders for the good of the team during team-challenges. But a little bit of me reluctantly wants Howie to do well as a backlash against a similar type of group-think that you received. Finally, I hope you decide to open a restaurant - use your fame (and Bravo) for all its worth. I live in NYC and would pay a good amount to eat at the Food Lab.

posted on August 25, 2007 at 12:48 AM

topchefaddict wrote:

Amusing to see you harping on repetition in the kitchen, chef Foam.

posted on August 25, 2007 at 12:57 AM

george wrote:

glad that you're blogging again. although i didn't always feel you last season, i definitely appreciate the fact that you're passionate about food and have studied the cullinary processes in depth--something that comes out in your observations.

posted on August 25, 2007 at 1:02 AM

Sharon wrote:

Marcel --

You are a great writer! I want you to know I admired your food in Season two. Wish I could have tasted it!

posted on August 25, 2007 at 1:08 AM

kriselda jarnsaxa wrote:

I'm not sure Hung needs anyone to give him a run for his money - he's likely to be his own worst enemy - especially if he keeps making decisions like putting cauliflower foam in ice cream :)

Its good to see you posting again - and while you're comments on Howie do have a bit of the pot and kettle to them, somehow you never annoyed me anywhere *near* as much as Howie does!

It's too bad Tre is gone - he really seemed to have it all, but I think it was a fair decision. Sometimes on this show, the one who takes the biggest risks and puts the most out there for judgment is the one who ends up getting cut, and I think that's what happened here.

posted on August 25, 2007 at 1:18 AM

Mike wrote:

A couple things
1. I like the way you write
2. I think that salmon beet thing you did two times kinds of falls in the uncreative catagory
3. I don't think you an howie are a like at all- I don't think people didn't want to actually COOK with you.

posted on August 25, 2007 at 1:25 AM

Bailey wrote:

Your insights are very interesting. I agree with your views on the chefs repeating themselves with their dishes. For example Howie likes to use pork, Brian always does a sea food dish. However if I recall correctly from season two there was a particular contestant who really liked foams and gelees. Also I think everyone should give Steven a break. Yeah he is a little bit arrogant but he grows on you. He is very knowledgeable and can cook circles around a lot of people. I think he has the best of intentions.

posted on August 25, 2007 at 1:28 AM

John wrote:

Welcome back, Marcel. From the picture shown to us with you holding your catch, I assume your Alaska fishing trip was a huge success. I learned a little bit reading your take on what opening a restaurant entails, certainly a lot more than was shown in this past week's challenge. I have been a fan of Hung's from the beginning, even when he was getting a bad rep. The only thing that he has to do to show me that he is the complete package is to take a leadership role and excel in it.

posted on August 25, 2007 at 1:54 AM

Naruv wrote:

Nice to read your blogs again Marcel. Your boy Hung is doing quite well, and his attitude has really gotten better during the season. Don't take anymore trips, I look forward to reading more!

posted on August 25, 2007 at 2:07 AM

Ela wrote:

Marcel,

I love your wit and your fine discriminating eye for food. I like your no-nonsense writing style. But, my friend, you have GOT to lay off the cliches. I think there were nine or ten of them in this week's blog! From pots, kettles, and water off ducks' backs' to the series of bad sports metaphors, you must have dragged out every bad cliche in the book.

Cliches are like that watermelon oyster thing: bad enough once, but really appalling when they come around again.

posted on August 25, 2007 at 2:10 AM

Mary wrote:

Marcel, so glad you're back!
I have to disagree with one comment you made. I don't ever remember you throwing a temper tantrum or blaming anyone for anything. I found you to be a class act at all times, more than I can say for some of your compadres.
I wrote to you earlier that I loved your humor and thought most of the people on that show failed to understand your wit.
And now your posts reflect your high intelligence.
I never found you arrogant, just confident. I do think your bud, Hung is a little arrogant tho.
You are Top Chef season 2 to a lot of folks including me.
Wish I was somewhere to taste your creations!
A fan...............m

posted on August 25, 2007 at 2:19 AM

marie wrote:

Marcel,
So GLAD you're blogging here again. Youre RIGHT in analizing these 2 episodes. Yes, Tre should stay but having his 2 dishes going bad was end for him. Sarah did well. You know, season 3 is boring , wish you're in it. Hope you'll be there as a special judge or whatever.... How about You with 2 contestants,of course, Hung should be in your team against Ilan in the other team..hmmm that will be a good idea, but then, these episodes were already done . Can we ask the producer about it? We just love to see you cooking in this show.
Please do continue blogging ,ok?

posted on August 25, 2007 at 3:20 AM

teagrrl wrote:

"...fall back into a comfort zone, and use the same products and techniques over and over again. "

You mean like foams perhaps?

posted on August 25, 2007 at 4:30 AM

JC wrote:

I could have sworn that Chef Zakarian did actually say something rather negative about Hung. Something about his tuna tartare contribution being tired and mundane - an omnipresent feature on uninspired restaurant menus.

posted on August 25, 2007 at 9:47 AM

Chuck Hardin wrote:

You might as well have had Mr. Green gag me with a candlestick holder in The Garage.

Nicely snarky! I think you're getting this blogging thing down.

posted on August 25, 2007 at 9:58 AM

Ann wrote:

Great review, I completely agree. Glad to see you back. Looking forward to reading your blogs for the rest of the season.

posted on August 25, 2007 at 10:49 AM

Als wrote:

Hello... pot calling the kettle black....

Foam anyone?

Tre did use apples, and filet often, and yes the other guy did do the Oyster with Watermelon Granita a couple of times...

but HELLO - he who made foam and jelleeee at every meal should not throw stones... your own glass house is precariously exposed.

cheers.

posted on August 25, 2007 at 11:34 AM

Chris wrote:

Hey Marcel. I was just curious how you and Hung know each other? Did you go to culinary school together or work in the same restaurant? And had Hung previously tried out for TC when you did?

Thanks and love the blog.

posted on August 25, 2007 at 11:41 AM

Jo wrote:

Marcel: Happy to have you back. You are absolutely right about the restaurant wars. I couldn't believe how blase Tre was about competing. No one on his team seemed pumped up enough to do their best. Also, I find each contestant this season so dull and boring. It's well into the season and I still don't have a handle on any of them. Quite different from the first two seasons. I feel we're limping along to the end. I'm not even much concerned about who will win this year. It seems each of them is forgettable as chefs. No insight into beautiful dishes from any of them. Some of your dishes used to make my mouth water, just looking at them. Too bad you didn't compete this year. You'd have run away from the pack from week 1.

posted on August 25, 2007 at 12:32 PM

ms wrote:

Yeah Marcel is back! Really great blog, love to read your thoughts on the show. But, honestly I would rather be watching you the show. Oh, well I guess I'll just have to move on. Keep writing and I'll keep reading. Good luck in all you do.

posted on August 25, 2007 at 1:03 PM

Dana wrote:

Yes, repetition is boring. Apples again, risotto again, beef tenderloin again, and FOAM again, again, and again. Pot, meet kettle.

posted on August 25, 2007 at 1:12 PM

Ivyfree wrote:

Welcome back! I was looking forward to reading your blog. I agree with your comments on Hung's skill and talent- some of the earlier episodes he seemed to show a little too extreme imagination (cauliflower in ice cream?), but even then his talent showed. I wish him well.

I don't agree with your comments about people skills- I think you came across during season 2 as extremely professional, keeping it about the food. If anything else was going on, I don't see why Bravo wouldn't show it, if only to defend themselves against accusations of unfairness.

posted on August 25, 2007 at 1:13 PM

Nancy C. wrote:

Though I admit I wasn't a fan of yours, I always recognized that you were a great cook. Like you, I am dismayed by the repetition of dishes in this season. Having said that, I am especially curious as to why the salmon dish with macadamia nut pesto, which almost won Tre the Quickfire Challenge with Chef Norman, was deemed "the worst dish I've eaten in years" by Ted Allen. I find it disheartening that in these team challenges some chefs are allowed to phone it in (did Brian even cook anything in the Restaurant Wars?) and those who take responsibility get the boot. Hung seems the only really great cook left but he too rarely seems to want to take the lead (ala that debaucle with Joey) as a top chef should. Now as fans we are left with a sweat machine and a pretty girl who can't dice onions. I for one think the judging standards need some tweaking.

posted on August 25, 2007 at 1:17 PM

M wrote:

Repition kills you? Is that why you made a foam with every dish you made last season??

posted on August 25, 2007 at 1:56 PM

Lindsay A Smith wrote:

Marcel-

While your insights are appreciated- and any comments are water off your ducky back- but SERIOUSLY!?! I too, as many others, have noticed the repetition of ingredients- but weren't you the King of that- I mean just cause you used different flavors/ingredients to make your foams- you still made a foam almost every episode. Lastly, we all know that Hung is your boy, and that you are seriously rooting for him, but this was overkill. I have rot gut, and am slightly uncomfortable with plethora of amourous comments.

Welcome back!

posted on August 25, 2007 at 3:27 PM

navygirl wrote:

Welcome back, Marcel! Good to see your blog again.

I know Hung is your favorite. But I'm beginning to favor Dale. I think he always seems to be willing to take chances to try new things with his dishes. He also seems to be very thoughtful in his approach to just about everything. But more importantly (at least to me) he seems to have a lot of common sense and a lack of ego. There is a big difference between confidence and ego. For the most part, Dale shows a tremendous amount of confidence but still manages to be humble at the same time. It's a tight rope walk at best, but he manages to make it look second nature.

Needless to say, I'm hoping to see Dale in the finale. With or without Hung.

posted on August 25, 2007 at 3:39 PM

Andy B. wrote:

WWelcome back little buddy. Hope your fishing trip went well. Good to see you blogging again. The chefs are getting too predictable cooking tthe same dishes over and over again. Maybe there should be a rule in how many times you can prepare the same dish. Diversity is needed tto prove who is a top chef.
I agree Tre leaving kind of narrows the competition field. To me it looks like Hung, and maybe Dale are at the top of the list. I give Casey and Sarah no shot, although Sarah performed well in part 2 of the restaurant wars her cooking is not on par with Hung. It kinda looks like Hung is the heavy favorite.
Continue blogging to the end Marcel, see ya later.

posted on August 25, 2007 at 4:31 PM

Islander wrote:

Nice blog Marcel, everything you're saying's true. I was shocked when Tre went home, he was the best of the best in that house. I don't know if you got the text message, but he says he wouldn't be surprised if he was just as popular as the winner...it reminded me of Sam, who is five billion thousand times more popular than the winner of Season Two. Keep the blog up, it makes my days very happy filled. Btw, when are you going to open your restaurant on Bainbridge? I can see Zagat ratings already....

posted on August 25, 2007 at 6:30 PM

Bilybob wrote:

I can't believe what I'm about to say. You were my least favorite contestant on season 2, but I find myself reevaluating my feelings right now. I also really enjoy your blogs.

I wholeheartedly agree with you about one thing; there is no one left to really challenge Hung. I couldn't stand his arrogance in the first part of the season, but he's really grown on me for a while now.

As for restaurant war TC3, they had it so much better than either TC1 or 2. Granted, there some major different parameters this time, but it should have been a lot easier than they made it look.

posted on August 25, 2007 at 8:03 PM

Alona wrote:

YAAAAAAAAY! Marcel's back! I thought you would never update this blog again!

I totally agree with you on your comments about originality. It doesn't matter how well you can cook that one thing, if you make it over and over people are going to eventually get bored.

Oh, and if you see Hung tell him that I'm a counselor in a day camp and I asked my campers, "Who likes cauliflower ice cream?" and they all said "ME!!!!!!!!!!!!!!!!!!" I guess he wasn't too far off after all!

posted on August 25, 2007 at 9:33 PM

ronnie wrote:

Love you, but, uh, repetition and lack of creativity?

Foam much?

posted on August 25, 2007 at 10:26 PM

Amy wrote:

It's great to hear your input again Marcel! I'm routing for Hung this season, he reminds me of you a little.
I agree with your observations; I really think that many of season three's chefs lack the fire that your season had, and I agree that a lot of the dishes seem as if they had been executed many times. You had a lot of guts to try brand new dishes and methods on the show. I look forward to reading your blog again soon. Enjoy your trip to El Bulli =].

posted on August 25, 2007 at 10:58 PM

gyspy wrote:

Wonderful to have you back, great insight as always, I could not agree more with your input. Not a soul on earth that can't call the call the kettle black but a few wise souls learn. excellent blog Marcel, please do continue.

posted on August 25, 2007 at 11:54 PM

Carolyn wrote:

You say Hung had no negative comments directed toward him, but as I recall, he was the one who chose the vanilla scented candles, correct? He may have even suggested them....? Perhaps you are just referring to his food.

posted on August 26, 2007 at 12:17 AM

Morgaine Swann wrote:

Welcome back, Marcel - I hope you caught lots of fish.

Hung impressed me in a couple of ways this time around. First, he rocked that relay - even Tom was shaking his head at how quickly he dismantled those birds! Second, when Sara told him to do something again, he did it without complaint. Howie could take some lessons in maturity as well as cooking from him.

I'm not at all impressed with CJ right now. Casey looks pretty lame these days. Losing Tre was a total drag. It's almost anybody's game now.

posted on August 26, 2007 at 1:10 AM

Eric P wrote:

I'm glad you stopped us all from saying "Pot calling the kettle black!" The only thing I would add to that is that someone in Season 2 consistantly used a a technique repeatedly to make a foam. :-)

Glad to have you back blogging! I enjoy reading your take on the episodes!

posted on August 26, 2007 at 1:23 AM

Ryan wrote:

Hey Marcel -

We just always wanted to get a chance to say we liked your hair-do in Season 2!

posted on August 26, 2007 at 3:02 AM

Mike L. wrote:

Marcel, you the man! you and hung should open up a place. Finally, a fair and balanced take on hung.

posted on August 26, 2007 at 3:58 AM

Anthony A wrote:

Marcel,

I respect your skills and approach to gastronomy tremendously, but when I get the "Jones" for a good burger I am not thinking minced crustaceans and tempura flakes. No matter how delicious these items might be, they only qualify as a good sandwich. From my standpoint, I thought that Howie and Casey's burgers were the most satisfying and offered up something different to the burger loving diner at the same time. I realized that everyone thought that they were being cutting edge by going with seafood, but in my opinion this particular approach was all too predictable, especially since we have had sea scallops, citrus and ceviche coming out the wazu the whole season.

I do not know exactly where it became a crime to enjoy the meat of a quadraped (beef tenderloin excluded...very boring) or a winged creature, but I would like to see these chefs vary their proteins in some of these challenges once in a while.

Anyway I enjoyed the blog. Good Luck to you in the future.

posted on August 26, 2007 at 7:27 AM

nucanMa wrote:

Marcel
Glad to see you offering your insights into RW. You were one my favroites last season. You almost always took the high road,not easy to do when dealing with Ilan and Sam. I think you were on the money here bro. C.J has revealed himself to be not only incompetent but a back stabber as well!Sara was a surprise. Tre-too bad but there have to be a few surprises in every season. 'Til next time. Aloha!

posted on August 26, 2007 at 11:38 AM

FanFare wrote:

Welcome Back to the fold, Marcel,

Your comments are very layered and somewhat controversial. It is ironic that you would complain on redundancy of dishes created, when you pumped out foams, ad nauseum, throughout your season. In addition, your major foe, the winner of illrepute; recreated saffron infused everything time and again (and again...) Actually, everyone from S-2 did repeats over and over. Your season was marred by immature hacks (present company excluded).

Your regard for Hung is nice, but isn't he a friend of yours? Isn't your approval based on nepotism? I actually have no problem with Hung's self confidence. Perhaps he could be a little rude to others in the kitchen (i.e. dropping a crab on the floor and refusing to clean up after himself at that time). That said, he, like you, seemed to sincerely enjoy the art of cooking and preparing. He also seemed (like you) to enjoy being part of whatever team he was on. You both gave 100% effort to your teammates. That is commendable. Unfortunately, he, like you; could not effectively lead others. For some unknown reason, both of you did not inspire respect (even when your obvious kitchen skills were in abundance).

On the flip side, Howie's hot headed (i.e. sweaty AND meanspirited) manner must be given the gate. A little Howie goes a long way. Unfortunately, we have been given too much of Howie - enough already!

posted on August 26, 2007 at 12:10 PM

Kristen wrote:

Thank you for your comment about carbs. As a runner, I'm fed up with people avoiding them in favor of fatty, high cholesterol items.

Also, good insight on the repetitive food choices, but why haven't the judges said more on this? When Brian said he was going to make the same seafood sausage, I thought for sure he'd be called out.

posted on August 26, 2007 at 12:28 PM

HeatherH wrote:

Marcel, you're back! How was the fishing trip?

posted on August 26, 2007 at 12:48 PM

Karen wrote:

Since when is a bun a complex carbohydrate? Most buns fall into the simple carbohydrate category. Please don't talk about something that you're not familiar.

posted on August 26, 2007 at 1:47 PM

julie wrote:

Marcel,
I really enjoy your comments here about the challenges of restaurant openings (especially menu planning and service) and the importance of using challenges to show a cheftestant's creativity. (That, plus his fantastic skill level is why Hung's my fav to win--despite the earlier cauliflower ice cream! Plus, although he may call himself a "CPA", like Tre, I think he's proved himself a great team player.)

Personally, I think team challenges could be decided on the criteria of teamwork, rather than success at individual tasks. But, maybe that's just because I'm sad to see Tre go. He's clearly a more talented cook--AND leader/teammate--than many others who remain (coughCJcough, just to name one).

I enjoy your writing! (But isn't it "painful" not "painstaking"? Then again, I teach English but can't get the hang of good cooking no matter how I try--nevermind the "chef" skillset..)

And don't worry about people thinking "pot/kettle" re: teamwork. I know many who feel just like I do re: S2. I'd -definitely- rather work with you than any of the other cheftestants that season. Your talent--and enthusiasm and seriousness about what you love--were great to see. Plus, unlike many in S2 who shall remain nameless, you seemed actually...nice! I'm still sorry you didn't win.

Anyway, great to have your blog to enjoy. Keep up the good work!@

posted on August 26, 2007 at 2:21 PM

frank wrote:

First off, i would have to agree with your latest comments. The fact that Tre was dismissed by the judges should've sent a strong message that no one cannot get by on their "pedigree"

My thinking is that its basically Hungs title to lose. With C.J.
backing down it sent a message he wasn't ready to be TC. Hungs
main competition is Sara and Dale. Sara should she meant business last week and she really kicked Caseys Azz in the dicing dept. I really thought Casey had her head somewhere else the whole time..she wasn't into being there at all. Brian for that matter wasn't there either...i mean he cried like a little girl for help and clearly "lost it" he really can't be considered anymore after the last three episodes. Dale on the other hand
has had me thinking he really does belong there...despite his attire. He can cook, he was very useful as the frontman too which both qualities are needed...he even shows he has that TC
fire to light under someone he thinks is screwing up. All he needs is a little break and i believe he'll give Hunga hellova run for TC.

Howie...Howie? outlasting Tre?? I for one was disgusted that someone by now hasn't required that Howie wear a sweatband. I mean this show is about food. why show us week after week his bald sweaty head literally being used as a type of condiment
that accompanies his food.

Lastly, I thought it sucked that you didn't win TC season2 ,but
i woulda had to have to give it to Ilan also because his dishes were executed better in that last episode,and he really didpull off some great dishes even though they wereones he was very familiar with. if your experimental dishes wouldve clicked though...POW...he was dead...damn good try, you got Cahones.

posted on August 26, 2007 at 2:30 PM

Carrie wrote:

Here is the thing you commented on some o fthe chefs using what they know already and not taking chances. Um hey Marcel Got Foam!

posted on August 26, 2007 at 3:59 PM

Linda wrote:

You wrote, "So you see, this lack of creativity and constant repetition just kills me."

I have one word for you: FOAM.

posted on August 26, 2007 at 5:11 PM

Foodie wrote:

Funny that someone who made foam for almost every service he did has the audacity to complain about other chefs not thinking out of the box. Yea, me might have deserved to win last season, and he certainly appears to be a good chef, but even the judges were commenting on "another foam". And to top it off, most of his foams simply did NOT work. If I remember correctly, two of them simply "melted" to include the cook-off with season 1. And didn't his capsullized salad dressing also melt in his finale? He's good, but he's got no business dissing other chefs for trying the same things, that don't work, over and over.

posted on August 26, 2007 at 5:23 PM

Whaaaaaaaaaaa... ME!!! wrote:

Yay, you are back! I am glad you're blogging again too! It is good to have all opinions voiced on blogs!

posted on August 26, 2007 at 5:45 PM

SM wrote:

Welcome back Marcel... have to assume you got some good fish up in AK. Salmon, halibut, and crab. Hear there's some great restaurants and awesome rauchbier (German smoking style beer) up there. Let us know how it was next blog. Your boy Hung definitely did okay this round and deserves props. Very good comments and yes... the monotony of this season with the same damn ingredients is killing me... I think scallops need to be outlawed for the rest of the competition. That was the third or fourth scallop/corn puree dish... seriously, these guys can't be that lame. Tom C. needs to bust a cap in their arse for the repetition... maybe you could make a "show some ill skillz" rap for us. Peace out whiteboy.

posted on August 26, 2007 at 9:03 PM

Eric N wrote:

Marcel,
I just posted on Chef Colicchio's blog only to find out that you had the same thoughts already written! What is wrong with these "top" chefs? There is nowhere near the same creativity as in the first 2 seasons, they are more textbook than a culinary student. Season 2 hooked me because I saw food I had never thought of before and it simply made me drool. And the talent! Cliff, Marcel, Ilan, Sam, Elia, even Michael (who though not as sophisticated was still very resourceful) all deserved to be top chefs. I just don't see the same killer spirit of chefs this season to make smooth transitions out of their comfort zones and we all lose from it! Better casting for season 4!

posted on August 26, 2007 at 11:21 PM

BigBadTLR wrote:

Welcome back, Marcel. Other than the rah-rah for hung whom you know, I really think your comments are well spoken and for the most part- right on the mark. After getting so much flak for all the foams you made during your time on TC, it seems that people on this season havent learned that lesson. As an aside, I began working with foams after seeing yours- so thank you for that.
I can't find fault with anything in your blog about this season's contestants. I think for the most part, they really blew it with the restaraunt wars episodes.
Now if we could just get you to stop rapping.....all would be well!

posted on August 26, 2007 at 11:36 PM

Elena wrote:

hope you had a great time fishing! you've got a good fan base that appreciates your blogs. thanks for posting and please keep it up consistently!

posted on August 27, 2007 at 6:21 AM

Wendy wrote:

Screw the haters Marcel. I notice a few of these commenters are all about oh your rich for calling people out on being repetitive and they think you were with your foams. If any of the people who if they don't have anything nice to say shouldn't say anything at all people, would realize that you did NOT do a foam Every meal. And that the foams weren't the MEAL itself. You are specifically dinging the repeaters as doing the same exact dish versus just an addition to a meal such as the foam. Stupid people Marcel. Pay them no heed. LU !!! :)))

posted on August 27, 2007 at 10:16 AM

Melanie wrote:

Like so many others have commented, I, too, am very pleased to have you back to your blog sharing your perspective with us. So many people jump on you for the repetitive use of foams. Someone once told me that a foam is actually a different way of making a sauce, but with a purer taste of the ingredients used. I found this excerpt about foams on the web: "Foams are an attractive alternative to sauces - they serve the same purpose of dressing up a dish and adding layers of flavor - but because they do not require lengthy reduction or significant quantities of butter, they are much lighter than sauces." (from COOKING IN A CLOUD - THE ARTFUL USE OF FOAM by Chef William Belickis of Mistral - Seattle, WA )

Would people be so quick to criticize someone for regularly making sauces (of different flavors, each to complement the dishes they created)? Since you have been unofficially crowned the 'King of Foam,' would you please take the time to explain in your next blog entry exactly what foams (and gelees) are and why you are so fond of them. That might go a long way toward educating people on something they know so little of but are quick to jump on a bandwagon to criticize.

posted on August 27, 2007 at 10:47 AM

Anthony A wrote:

Wylie wrote:

"Some say that imitation can be one of the highest forms of flattery, but I think it just shows a lack of creativity."
It means a lot coming from you.

Could it be that Wylie Dufresne is calling out Marcel?

posted on August 27, 2007 at 12:18 PM

O-town fan wrote:

Repetition? Lack of creativity? Um, Marcel, you do remember putting foam on everything that stood still, right? Just checking.

Nevertheless, I agree with most of your other comments, especially the ones about your boy, Hung. He either has to be on new psychotrophic meds or off them completely, because he was humble, focused and spectacular in the last 2 challenges. I do admit that I miss a bit of his fire, though. Maybe he'll throw in a comment about what his monkey can or can't do next week.

posted on August 27, 2007 at 1:40 PM

Kim wrote:

Marcel your back yeah!!! I am sure as you can see with the numerous posts you get you were truly missed. I so glad you are back because we needed you. I know you missed the previous episodes, but I would really love to hear your thoughts about episode one. I saw the ingredients for the elimination challenge and was wishing you were there in that challenge. You may have already addressed this but I would really love to know what would you have done in that challenge. Also just a really small small critique. Your first blog was wonderful and I loved it. I like all of your other fans could not wait for you to get back and I am so glad you are but...you seemed a little too critical (couldn't think of a better word) in this last blog. You are such a funny and obviously charming person that I was hoping to read something more Marcel (funny but honest) and this entry was more mean spirited to me than I thought it would be. Sorry for being negative there. Honestly I think you are great and I know you will do great in the future. Best of luck to you and keep these blogs coming cause we really missed you!!!!!!!

posted on August 27, 2007 at 1:58 PM

ChocoTaco wrote:

To the people complaining that Marcel was repetitive to use foams.. you aren't getting it.. you can't be considered repetitive for using foams.. that's like saying someeone is repetitive because they use SAUCES. all a foam is is a sauce that is aerated.. so you are saying Marcel was repetitive because he kept using sauces one every dish.. it makes no sense. the point is he didn't keep making the same sauces or dishes..

And while some of the stuff Marcel tried failed at least you should praise him for taking chances and at least having enough knowledge and courage to attempt such things in these circumstances rather than not attempt them like everyone else.. it's not like someone else attempted these things and succeeed.. they just didn't take any chances whatsoever..

posted on August 27, 2007 at 3:53 PM

Misha wrote:

Hey Marcel,
Glad you're blogging again. Your comments, though (sometimes) somewhat hypocritical, are very insightful. These chefs need to step it up big time. I think Hung is the only person who hasn't done the same thing twice. I'm glad to see that he has tempered his arrogant nature but who knows, maybe the first few episodes have just been edited to make him seem like an a&%hole and now because Howie is clearly such a sweaty douche, they don't need to create a villain anymore. Do you think that the way your show was edited painted a negative picture of you?

posted on August 27, 2007 at 7:42 PM

Sly wrote:

Foam every episode? Were you watching the same season 2 I was? Over the course of a 13 episode season there were... six (6) foams and gelees, one of which was during a Quickfire when three other people did a foam (cocktail challenge) and Marcel's was milk foam on cappuccino (not weird at all!), two more of which were during challenges where the chefs were specifically asked to be cutting-edge or otherwise stylish (Thanksgiving and Final part 1), and two more of which were in the same episode (Seven Deadly Sins). There's no way that 6 = 13. Way to groupthink.

Topic? I'm glad to see you back, Marcel, and I hope you enjoyed Alaska! I think you're right on with the repetition this season... of course, since the chefs in this competition tend to get punished for exiting their comfort zones the second they do, it's maybe not so surprising that they fall into habits.

posted on August 27, 2007 at 11:43 PM

Ana wrote:

Hi, Marcel! I don't think it's a bad thing that you're rooting for your friend. Better to write freely with bias than to pretend that you're unbiased, is my opinion. It's a blog, people, not a newspaper article. Anyway, I read some interview with him when the show was just starting, and he mentioned that you were his favorite of the second season. It's always cool to see mutual respect between friends.

By the way, I have to ask... is Hung really that arrogant in real life? Also, do you know who wins? I know you can't tell us who, but do you know?

posted on August 28, 2007 at 1:39 AM

Julie wrote:

P.S. It makes me very happy to read the posts here. It's great to know that so many people saw your season (and you) the same way that I did (despite the TC editors and their misleading "polls"!) You were so obviously a good guy (as well as an excellent and dedicated chef).

To those who mentioned foams and gelees being "just like" repeating dishes...actually, no. Foams are a cooking technique that adapts to many different kinds of recipes--which was the way you used them. It's not at all the same as Brian making the same thing again, or serving beef tenderloin again, or making the same pork dish as before, etc. etc.

I wish I'd seen you on S3 rather than S2. Even the supposed "difficult" personalities (Howie, Hung) really aren't bad at all. I'm sure you would have had a ball cooking with this group. They seem so much more interested in cooking and more talented than many in S2, too.... Oh well, it's still good that we can have your insights for this one!

posted on August 28, 2007 at 1:56 AM

jake wrote:

well i must say that was a damn long fishing trip i mean not even the professonals disapear for months

but well written blog i must admit i am a betty fan (a minorty of one don't flame me guys) u r ok and i guess ur a better top chef then illan
you did hit the nail on the head about the resteraunt thing i don't know why bravo does it i mean only season 1 actualy had a first time winner

as for the flatness of chefs i belive that bravo after being yelled at by everyone for betty v marcel ilan v marcel sam v marcel chose flat persona's because they wanted it to be bout the food

posted on August 28, 2007 at 4:14 AM

driouxcipher wrote:

Marcel didn't make foams with every meal he served. He made 5 foams the whole season. Let's not get caught up in judges' hyperbole as fact.

Also, Marcel, you kicked ass, and I think your hair is fabulous.

posted on August 28, 2007 at 12:35 PM

Deborah R wrote:

About all those "pot, meet kettle" comments regarding Marcel's foams: I'm not a Marcel apologist--I thought he invited some of the hostility he received from the other chefs last season (although certainly not the level received, and in the end, he behaved more professionally than his critics). But Marcel's foams--while repetitive and unappealing (at least to me)--were an accompaniment to his dishes, not the main ingredient as with the risotto, beef tenderloin, etc. It seems silly to dismiss his legitimate comments about this season's repetition just because he has a thing for foams.

And on the subject of repetition: Tre landed in the bottom in the second episode for a salmon dish that was so poorly seasoned one diner actually had to spit it out. On that basis alone, he probably should have chosen a different protein in this challenge. And certainly he should have pulled the dish when he realized the flavors were off. Instead, he elected to serve it anyway. Considering Ted's reaction to the dish, I'd say that decision alone played a major role in his elimination.

But this discussion begs a question: Marcel, if beef tenderloin is tired and boring, what would you consider to be an interesting--and appetizing--protein alternative? (And please don't suggest something weird like yak gizzard.)

posted on August 28, 2007 at 2:25 PM

Art wrote:

Finally, a former Top Chef Cheftestant blogger who can actually write coherently. Yay!

I think we're going to have yet another CIA grad as a Finalist, namely Hung.

posted on August 28, 2007 at 2:58 PM

aletheis wrote:

Wylie wrote:

"Some say that imitation can be one of the highest forms of flattery, but I think it just shows a lack of creativity."
It means a lot coming from you.

Could it be that Wylie Dufresne is calling out Marcel?

Doubtful. It's pretty clear to anyone with half a wit that using certain techniques in one's cooking (e.g. techniques associated with molecular gastronomy) doesn't equal imitation. That would be akin to saying that anyone who bakes, broils, fries, etc. is imitating chefs who have done those things in the past. Wylie Dufresne didn't invent molecular gastronomy or the principles behind it; he simply incorporates those principles into his own unique type of cuisine. i know Dufresne's style & Marcel's food on Top Chef was clearly different.

Not to be an instigator, but the comment written by "Wylie" struck me as something Ilan could have written. The person who wrote it had to:
1. Be familiar enough with molecular gastronomy to know the key players in the field (i.e. likely a chef or foodie)
2. Have next to no understanding of what it means to incorporate cooking techniques without rote imitation
3. Really dislike Marcel & have a distorted view of his food on TC

You make the call.

posted on August 28, 2007 at 6:30 PM

NVH wrote:

So do you like Hung? I couldn't tell. Pie saving? That chocolate mousse pie was an abomination, my favorite part was the sliced strawberry wall that he erected to keep the mousse from running out. Not quite as foul as his ice cream however. Hung is obviously talented, but certainly not what I would consider well rounded. He's like a slightly less annoying version of yourself, which, is why your blog was nothing more than a big "Hung is the man" strokefest.

posted on August 28, 2007 at 7:02 PM

Megan wrote:

Marcel, get over your Hung crush!! Try to act at least a little unbiased.

posted on August 28, 2007 at 8:06 PM

Carl K wrote:

Wow, the loser to saffron and paprika speaks. As does the foam king. Not to mention the Hung apologist. Methinks Hung will be undone by saffron, or maybe by the superior palates of Casey or CJ (despite his weaseliness) or even Brian. Losing Tre was a surprise, but justified.

posted on August 28, 2007 at 9:04 PM

Wendy wrote:

**Not to be an instigator, but the comment written by "Wylie" struck me as something Ilan could have written. **

I agree with you. And not to be an instigator myself I find it odd that the foam comments are all like 3 in a row each time and evenly spaced like they're almost all after every 5 other comments. It's like children with a hatred and a computer with nothing better to do than sit there and type the same comments over and over just to be a pain in the ass. Pathetic really.

posted on August 28, 2007 at 11:59 PM

Rob wrote:

Right on, Marcel! Hung is definitely an amazing chef--he has skill, speed, and a great imagination. (As do you, of course.) I think perhaps CJ's passing exec. chef on to Tre was, uh, kind of calculated. (I already suggested this on Carlos's blog, and I'm beginning to think so more and more.) We've seen CJ stand back and watch someone hose on two occasions now. I think he's doing it as a strategy to stay in the running, and I hope he starts competing from here on out. Thanks for the great read!

posted on August 29, 2007 at 1:01 AM

Kristine Sandoval wrote:

I am so glad to see you are back on!You will always be among my favorites. Marcel, you are so right ,I thought this was a great, great challenge. I was surprised,though,to see how fast chefs went down in the quick-fire. I can only imagine the honor to cook for such great chefs. I wish you could be a guest judge or something, it is just not the same without you!!

posted on August 29, 2007 at 11:42 AM

Lynn wrote:

Marcel is back, hooray! I confess that I did think to myself that you used foam extensively, but the other blogger who pointed out that it wasn't an entree, just an accompaniment, made me reconsider. And the clarification that foaming is a technique, not an ingredient, was a good point too.
Loved your insights, very well written, and so happy to get your POV. I have been cheering for Hung since the beginning, both you and he have skills and a love of food that if I were a cook would make me want to follow your lead(s) in a kitchen any day. If you ever do open the restaurant, please post it in a Top Chef forum somewhere so we all know!

posted on August 29, 2007 at 1:24 PM

Christina P wrote:

The one day I come to the site (haven't been here in months) here is Marcel! I respect how you ended this blog by saying you "assume" it was warranted - most likely because you were not able to actually taste the food.

As others have said, you are no howie. The others could rarely rattle you and that only made them more determined to get back at you. Yet you kept your cool under every 'under the gun' circumstance in the kitchen.

I truly miss your interesting take on food and for having the cojones to make food using techniques you hadn't used before. This season has some fine chefs....who are afraid to take chances it seems. Most of what they are preparing "any monkey could make" to quote hung. The only chefs who took chances on flavors were Hung and Tre and they have unfortunately backfired, but at least they tried!

Keep it up, and I'll be back.

posted on August 29, 2007 at 7:37 PM

Christina P wrote:

BTW - I am not sure why so many of these people cannot grow up a little and keep the comments relevant to the current show. I for one was intrigued by the various foams you made and had never even seen one until TC2!

posted on August 29, 2007 at 7:42 PM

Kate wrote:

Marcel-
Remember what you said in season 2, about if you lost Top Chef you'd quit cooking and become a rapper? We all kinda knew you wouldn't follow through, but here's some advice: don't quit your day job! Please!!!

p.s. Why are you obsessed with foam?

posted on August 29, 2007 at 8:08 PM

Beverly wrote:

I love you Marcel. You are quite intelligent and I never got to comment on just how much I enjoyed you during your run. I was rooting for you all the way. I was just watchin your season run today and man watching your competitors squirm and go nuts was till this day one the most enjoyable Top Chef's. I don't think any others will ever a good as this favorite!! Thanks and I wish you so much luck, like the others I hope to keep up with career.

posted on August 29, 2007 at 9:40 PM

Kathleen wrote:

Marcel!!! You're right on!! I miss you. I hope to visit your restaurant in Seattle sooooon!!

posted on August 29, 2007 at 10:31 PM

noah mac wrote:

hello im 9 yearsold. im watching the seson1 verses season2 challenge right now. my mom lets me stay up later just to watch top chef. i wanted you to know that i think you should of won against ilan and i don't care what the other chefs say, i think you made the best food and were the coolest one on the show. i'm hoping that on our next vacation my parents will take me to las vegas so i can come to your restaurant and taste your food in person. i couldnt read all your blogs cause i was on vacation most of july, but i hope you had fun in alaska. c ya bra

posted on August 29, 2007 at 10:36 PM

Dolly wrote:

Marcel,

You are one of the very few bloggers who called CJ out on his "pass the buck" maneuver and poor cooking.

posted on August 29, 2007 at 11:08 PM

Corey wrote:

Marcel, I hope you had a great trip. It's nice to have you back on the blogging scene. Seems kind of crowded lately, doesn't it?

Just one silly comment: You didn't have anything to say about the cauliflower foam that Hung put on his ice cream?

posted on August 30, 2007 at 12:34 AM

Georgi wrote:

Okay, we get it, You are friends with Hung and you think he is wonderful; however there are so many better chefs on this show you should get over it. You were a foam freak last season, so you should not be dogging the chefs because you feel they are not creative enough. They are creative, however, the team skills are not the greatest for them or for you.

posted on August 30, 2007 at 3:42 AM

Mea D wrote:

I know its weird, but I totally love howie. I really think he's more capable than what we've been seeing from him, and he hasn't done bad without that. While his partnering skills haven't been up to par, it's breathtaking to watch him slowly alienate everyone around him.

This being said, I wish I'd caught season two! Ijust discovered top chef this season, and the only taste of you I got to see was when they played the showdown! Oh! You were great! the cooking obviously was phenomenal on both ends, but I just mean your attitude. Absolutely adorable. You talk very quietly. It amazes me that you can pair that sweet, almost shy voice, with such biting rhetoric. Tres bien! Though, the random rapping I seem to recall kinda turned me off a bit.

Anyhow, great critique. And hope to hear more from you!

posted on August 30, 2007 at 7:39 AM

Julie wrote:

Interesting that you're criticizing using the same foods and techniques over and over... when you made a foam out of everything you could get your hands on during your season.

Hung is definitely getting a better edit though... good for him.

posted on August 30, 2007 at 9:11 AM

Sandy wrote:

As much as people like coming down on Marcel for his foam/gelee fondness while he dares criticize others for monotonous food choices, I think a lot of it is unfounded. Here's why.

Using one technique that you know people are tired of seeing done less than well, and intentionally using it with humor and some whimsy in different settings with different materials is a far cry from using risotto and beef tenderloin for 4 or more challenges. One involves taking a tired technique and trying to resurrect it with some risk and creativity; the other involves making the same dish repeatedly to play it safe.

Playing it safe has its place. In fact, the first time Tre decided to do the tenderloin again after the strong reception it got, it made sense. He had performed less than brilliantly on that week's quickfire and needed the "sure thing". That made sense. But to do it 4 times in a row? Come on. And yes, its hard to say that, cause I'm a Tre fan.

But let's be honest. it was the creamy cheesy grits Tre most of us wanted to see each week, rather than the tenderloin Tre. He'll be great when he cooks his passion and forgets everything else. I'll miss my fave, though.

Marcel, great to see you around posting your thoughts.

posted on August 30, 2007 at 9:38 AM

chuck wrote:

Marcel,
Love the fact that you are back, and I to was rooting for you to win Season 2, and in my opinion, you did win it hands down. To all the idiots on here talking about your foams, foam is not a dish people. Marcel is bringing up the point of all the repetitve dishes, Howie's pork, Tre's beef (although Salmon would be a close second), Brian's seafood....Marcel brought a lot of variety and unique ideas to season 2, and I for one loved watching you try to pull them off. I think you are right, Hung is the clear favorite to win right now, as long as he keeps his head on straight.
As a side note: please, please, please..never open an ice cream shop with Hung.....bacon and avocado ice cream and cauliflower ice cream.....you guys would be close within a week...lol. Take care, and love the fact you are back.

posted on August 30, 2007 at 11:00 AM

nancy wrote:

Marcel.
So what if you used foams? Ilan used paprika ALL the time and no imagination.
You are great; me and my daughters loved watching you on tc2.
I hated the way you were ragged all of the time; you should have bitch slapped Ilan a few times but then, it would have brought you down to his level.
Keep up all the good work. At least you have something to show us instead of "good things are coming." You offered no excuses like your chief competitor...whiney Ilan...poor babeeee...he doesn't deserve good things at all.

posted on August 30, 2007 at 11:29 AM

buddydave wrote:

Hung, Hung, Hung, Hung, Hung, Hung, Hung, Hung.

Good to see you're not even trying to hide your bias, Marcel.

posted on August 30, 2007 at 11:47 AM

Jack wrote:

Jeebus, people. Enough with the foam remarks. Sure, the man used a lot. But he got called on it, incorprated the criticism, and I didn't see an inappropriate foamage towards the end of the season. If he didn't notice the patterns and make it a part of his criticism, he truly could be blamed for the foolish tendancies you're so eager to harp on.

+1 to Stacey for the only fact-based critique of the critique.

posted on August 30, 2007 at 1:16 PM

Anne wrote:

Marcel,

i really enjoy your articulate, au point comments. I agree with some posters the foams you made had variety and were used as flavor accents as well as for appearance and texture. Keep on posting!

posted on August 30, 2007 at 1:29 PM

HONOR wrote:

Marcel, Marcel, Marcel.
Have you forgetten that you used a foam on EVERY dish you made is season 2.
So please don't knock these guys for doing a repeat only once.

posted on August 30, 2007 at 2:55 PM

Jimmy wrote:

Hung and Marcel haters posting comments - please go away. Marcel seems to be pretty spot on with his assessments in this blog. Most people who like Hung acknowledge that he is arrogant, but he seems to be unmatched in skill, technique, and creativity now that Tre is gone. Hung haters only see his cream pie and his cauliflower ice cream. Anyone remember his geoduck? His tuna tartare/salad nicoise? Haters who downplay Hung seem to have selective memory. Also, about Marcel being repetitive with foam - this isn't the same as showing a lack of creativity, if you watched the dishes Marcel put out in Season 2.

posted on August 30, 2007 at 3:22 PM

Helen wrote:

Hi Marcel, you are a talented chef but why do you need to use chemicals when you cook? Food is just naturally good and you seem to have that ability to do so. I get turned off by that style of cooking. I like the good old fashion way. Work on your people skills because yes it does affect the cook.

posted on August 30, 2007 at 5:49 PM

LW wrote:

Hey marcel, Your'e a wonderful Chef..I can't see how you put up with your last and most important challange being helped by people whom felt such animosity towards you, further more; they never tasted your food. I disagree with the challanges accepting those chefs that have been eliminated helping out the remaining few. I still want to know what happened to your fish. sabatage in the kitchen?..like the mangos. But you handled it so like Tre..with a classy departure

posted on August 30, 2007 at 7:12 PM

Alona wrote:

@HONOR- First of all, Marcel didn't use foam on EVERY dish (come to think of it, this goes to all you Marcel-haters out there). It was like five or six dishes. And Marcel was creative with his food, so that more than makes up for it.

Second of all, the chefs this season didn't repeat only once. Brian DEFINITELY used seafood more than twice.

Anyway, Marcel, don't let these people's criticisms get you down!

posted on August 30, 2007 at 9:18 PM

sandra wrote:

ahhhh my dear as you see, you create a hornets nest.
the thing is you create a wonderful dish from your heart and soul. Every dish you do is a delight.
some will never understand, but some do.
I truly enjoy your blog and look forward to more.
Do keep your blog up and read all the comments.
You my dear, have questions to answer, things to explain, such is the life of blogger.
Welcome home for the time you are home.
love you dear, tc.

posted on August 30, 2007 at 9:39 PM

Julie wrote:

I'm lol at the posts about (horrors!) interjecting "bias" into a blog. That's what blogging's all about, folks--having some opinions about the food and cheftestants--and expressing them in a personal and interesting way!

This IS a blog, after all. Who in their right mind would love to read a "just the facts, m'am" TC report from people who have unique perspectives--Marcel, Rocco, Ted, Tony, Tom, etc. That would be incredibly bor-ing! (Not to mention...pointless.) It's fun to know who their favorites are, so far, and why. Keep up the good work!

posted on August 30, 2007 at 11:14 PM

Kate wrote:

Glad to see you back, Marcel! You always give an interesting perspective on things in the world of Top Chef. I agree with your comments regarding redundancy and repetitiveness. It gets a little boring.

posted on August 30, 2007 at 11:45 PM

michael wrote:

Marcel, so how was the fishing in Alaska? ;)

Hopefully, you'll be around to comment for the rest of the show.

Best, michael

posted on August 31, 2007 at 3:45 PM

Jeanette wrote:

Welcom back Marcel. I am such a big fan of yours. You are my favorite of all 3 seasons. Love your insite on this years show.

posted on August 31, 2007 at 4:36 PM

Mark wrote:

First of all, to all the crazy conspiracy theorists out there, I am not Ilan, nor am I writing on behalf of Ilan.

With that out of the way, a question for Marcel. Would you please educate us a little about molecular gastronomy? We heard that term thrown around a lot in Season Two, but we didn't learn much about it. (That's probably why so many people continue to make uninformed comments about "chemistry sets" and so forth--they have no idea what you're actually doing.)

I liked the way you used guar gum in your Hawaiian pineapple dish. (Although you will probably be remembered more for your "ultimate Smackdown" saffron foam than for your pineapple dish.) It reminded me of the way that Wylie Dufresne used a special additive to make noodles out of tilapia when he appeared on Iron Chef America. In both cases, the judges were delighted. Those are great examples of molecular gastronomy in practice. But what else can you tell us about molecular gastronomy? Isn't it about understanding what happens to food at the molecular level? Please tell us more.

Rocco has given us a couple of technical pointers in his blog that were very interesting. For example, when everyone else was saying that a chef should never add cream to risotto, they didn't really explain why; all they said is that it breaks a foodie law or something. Okay, we don't want chefs breaking foodie laws (God forbid), but why is it a problem? Rocco, on the other hand, explained how the starch breaks down into a creamy texture and how the starch molecules cannot absorb fat molecules. After that explanation, I understood WHY Howie's risotto sucked instead of walking away from the TV knowing only that the judges thought it sucked. Does that have anything to do with molecular gastronomy?

posted on September 1, 2007 at 1:43 AM

tina wrote:

marcel,
i am loving you right now just beacuse you are on hung's side!!
Goo hung!!! no matter what the haters say...hung is the best out of all the guys there...

Cj is such an a__, did u guys remember the earlier episode when they were in the groceries and one of the girls asked him which meat was bettter and he told her, he cant say because it's a competition..come on!

posted on September 1, 2007 at 2:59 AM

Mike wrote:

I know it's none of my business, but how well do you and Hung know each other? How did you meet? You're both living in Vegas, right?

posted on September 2, 2007 at 5:20 PM

Nancy wrote:

Love you Marcel! I'm glad to read your blog. Your response to the show is insightful, though you clearly favor Hung.

posted on September 3, 2007 at 12:05 PM

Rick wrote:

Still in the midst of the controversy? You crack me up, dude. I have to tell you the egg dish you made in the all-star challenge was poetic. A culinary slam. It was brilliant, because you did it successfully.

posted on September 3, 2007 at 1:27 PM

Caryl wrote:

Hi Marcel,
I saw you in Half Moon bay, You are nothing like the show tried to make you out like, Loved you and your Food..Its outstanding!!! Please come back soon!
I agree I think Hung should have won..
He was the only one to do well both times!!
Keep up the Good work Marcel, We all Love you!!
Caryl..:)

posted on September 3, 2007 at 1:41 PM

Kathryn wrote:

Marcel,
It is good to see you back and I hope your fishing trip was a success. I too wonder who Hung will be in the finale with. I can only imagine that people think you give him such positive input because he is your friend. I personally think you have more integrety than that. I think Howie is just a pain and probably will go soon. I would love to see you as a guest judge on the show this season. Is that possible? Let us all know in the blogs what you are doing with yourself. For what it is worth I thought you should have been season 2 Top Chef. Ilan was just way to immature. It is good to read you blogs. Keep on writing them. Sincerely yours, Kathryn (in Imperial, Missouri)

posted on September 4, 2007 at 9:49 AM

george wrote:

Marcel,
I have just finished watching all of Season 2. First let me say there was more fire in your soul then most contestants, if not all. It was quite a disappointment to see that Ilan won "Top Chef". All he did was cook, thats it. He was an immature, snide, cocky, holier then though jerk. Jerk is the only word that fits appropriately. I wish when he was in your face, you would have "accidently" belted him. I never saw you raise your voice without provocation or belittle anyone without them first attacking you. You were confident, which was why you ended up in the finale. Ilan stuck to what Ilan knew - Spanish - thats it. You, on the other hand, took chances and put forth original ingenuity during every challenge. One just has to look at your Thanksgiving Meal. It was a work of art - it truly was.
You were the chef most fitting of Top last season, and from what I've seen, this season.

I think alot of the animosity from your colleagues came from sheer Jealosy - perhaps lust in Betty's case. I couldn't stand that woman. I don't know how you put up with Ilan, frank, Betty, Josie, mia, and the tatle-tale(Forgot her name).

I hope to see more of you. Please, if you are able, do you have an email address. I am interested in your vision and the science of molecular gastronomy. I am an MRI scientist, and the biology behind your cooking is incredible. I would like to follow you during your success.

Take care, and good luck in the future.
I really did admire you.

George

posted on September 4, 2007 at 1:03 PM

Honor wrote:

Alona,
You have miss understood my comment. Marcel is very talented and in my humble opinion should have won season 2, but I feel that he sould not cast stones for other chefs using a variations when he did the same thing.
And Marcel you remind me of some one I went to school with who was so smart and talented in sceince that some other kids would pick on them to help level the playing field. Keep your head up and remember that cooking is not just science.

posted on September 4, 2007 at 5:23 PM

Emily wrote:

Hey Marcel-
You write well, but I have a tip for you: read Hemingway, cut the extraneous adjectives- they're like heavy cream in risotto.
One other note- you meant "painful" not "painstaking." Straightforward and simple win the day in writing as well as in food.
e

posted on September 4, 2007 at 11:20 PM

Michelle T wrote:

So glad you are writing again! I was worried with all of your traveling you would quit on us, happy to see that's not so.

You were my pick for last year. After the first show I figured the top three would be Sam, Cliff, and you. I came close, and had the shaving fiasco not happened, Cliff might have gone to HI with you guys. But when it came down to you and Ilan - I was rooting for you all the way.

On that postitive not, I do have to agree that you overdid the foams last year. Although it came to be your signature style on the show, obviously the judges were getting tired of it - they even slammed Hung about the one he made this year!

But you are intelligent, creative, and not afraid to try new things - and that will take you far in the restaurant world. Think about Atlanta for a restaurant - the food science thing is just getting warmed up down here!

posted on September 5, 2007 at 1:24 PM

Lexie wrote:

While watching through season 2 I think you did get the rough end of things from your team-mates, but gosh did I want to smack you sometimes (though I am a violent person I'm told and I cry Blood Feud at the drop of a hat so...).

That said I hold stock with your opinions (moreso then Sam, who is my family's favorite and I admit I like as well). I'm very very glad I will never be working with you (i can't cook rice properly without...improvising), but I'd love to one day try your food.

Keep up the awesome work with your blog and I'm looking forward to hearing your comments about who wins this time around!

posted on September 5, 2007 at 1:43 PM

Alona wrote:

My sincere apologies, Honor. I guess I'm so sick of people attacking Marcel that I jump to his defense a bit too readily. People (I don't mean you, Honor) constantly say Marcel isn't being creative or original because of his foams, but in fact the judges praised him for being creative (in the finale, for example). I guess it annoys me to see that over a year after he had to go through all that in Season 2 there are still people on his case. I'm sorry for not seeing your point, I definitely over-reacted.

posted on September 5, 2007 at 4:57 PM

karen wrote:

Welcome back, Marcel! I enjoyed your blog and agreed with everything you said. I hardly think using foams and gelees in different ways is anything like the TC3 chefs rolling out the exact same dishes more than once...and with several episodes still to go. I look forward to more blogging from you and more chances to root on our boy Hung!

posted on September 6, 2007 at 12:40 AM

Fernando wrote:

Keep on rocking Marcel.

posted on September 6, 2007 at 8:21 AM

Sir Fresh wrote:

I love the fact that you question the lack of variety in the chef's dishes, but as others have said already, weren't you the one making foams with almost every dish you made? In fact, after watching the "Four Star All Star" special, I was shocked that you made a foam with your lobster dish ::insert sarcasm here::

posted on September 6, 2007 at 12:34 PM

Ms. Eleanor Crabtree wrote:

Emily wrote:

Hey Marcel-
You write well, but I have a tip for you: read Hemingway, cut the extraneous adjectives- they're like heavy cream in risotto.
One other note- you meant "painful" not "painstaking." Straightforward and simple win the day in writing as well as in food.
e

posted on September 4, 2007 at 11:20 PM

********************************************
Dear Emily,

Your prose is fraught with errors; "Run on sentences", "Plural versus singular", and the list goes on regarding your corrective letter's grammatical errors. I dare say that you are in no position to correct anyone else's writing, Emily. Please review the corrections I have made to your missive for Mr. Vigneron.

Sincerely,

Miss Crabtree
Seventh Grade English Teacher
Oregon County School For Unwed Mothers

*******************************************
[Stepping out of character, let me add that, You Rock Mr.Vigneron!!!! Emily was a problem child and I see that she is still up to her old, sociopathic ways. Please forgive her. Her parents drank and beat her. And, that is the tip of the ice berg, let me tell you.... But, I digress.]

*******************************************
[Emily's Revised Letter To You, Mr. Vigneron]

Hello Marcel,

You write well enough. However. I have a tip for you. You should try reading the literary works of Ernest Hemingway. His work did not contain extraneous adjectives. An inane comment I will offer, right now, relating to similes is, "they're like heavy cream in risotto". Please forgive me if I come off as smug for feeling compelled to correct you in such a public way. However, your word usage is equally dubious. I have perused your blog and now cheerfully submit another nugget of your human imperfection. You wrote the word, "painful" when you should have used the word, "painstaking". Straight forward and simple verse wins the day. Your commentary on culinary matters will also be that much more enlightened.

Best Regards,

Emily

posted on September 6, 2007 at 12:50 PM

gg wrote:

"However." That's not a sentence... Forget to insert a comma?

And what does the, "heavy cream in risotto", modify?
That's a dangling modifier, Miss Crabtree.

Will this ever end? Folks, play nice and don't talk about people's parents unless you can help it.

I enjoy your blog, Marcel.

G

PS

Some of these comments are very funny.

posted on September 6, 2007 at 1:27 PM

Busted and Disgusted wrote:

LOL... I keep readin bout people hatin you Season 2. I seen the show. If I had been you, it would have been another kind of show. The minute someone touched me in the middle of the night going for my lucky charms, MON dat show would be called, COPS. homey don't play dat.

posted on September 6, 2007 at 1:45 PM

Kirsten wrote:

Yay! You're back from your trip! Hope it was awesome!!!

Hope you read this comment eventually, cause I'm that girl still hoping you'll release a cookbook. One with quick and easy things to make for poor college teenagers with a very tight budget.

Anyway, I liked how you pointed out some flaws in some of the contestants. I didn't realize that so many were using the same food as their main ingredient and staying in their comfort zone. Now I gotta pay more attention to that for future episodes.

And I loved your comment about Casey's knives skills. That was funny. (I'm not really a Casey fan).

I also thought your comment about Hung having no competition is pretty funny too. I imagined Tre in the finale against my Season 3 favorite, Hung. Oh well. Maybe Dale or CJ can add a spark to the competition still. I really wish good old Hung can win some Elimination Challenges already. Hasn't won one so far =(

Kirsten

posted on September 6, 2007 at 11:50 PM

Susan wrote:

I can think of any of a number of remaining chefs who could beat Hung.

Pu-leez...if someone doesn't like his work-product it's always "a monkey could do that," ...or "obviously they did not understand the concept."

HOW ABOUT THIS, HUNG: maybe you have a lot to learn.

And when Hung loses, instead of saying something like "I thought it would take more than paprika and saffron to beat me,"....I suppose Hung will blather on about how some day people will be lining up at his restaurant to partake of the exotic succulence of CAULIFLOWER(?!!) in his ice cream "concoctions." What's next? Fish-head martini's?!

posted on September 7, 2007 at 12:53 AM

iwa wrote:

Marcel, I luv ya but ......before you pick on Tre, how do you spell foam...M-A-R-C-E-L. You knew that people would say something. I still have mad respect for you, but sometimes.....a little finesse please. This is my first response to anyone and I wanted to tell you, I believe you were robbed last season. Ilan is great in his own mind. I don't even believe he really has any projects going. Ilan and the evil troll Betty do not will not be as successful as you will become. Press on little man!!!

posted on September 7, 2007 at 1:44 AM

BuffaloGuy wrote:

I did a little reseach on you after recently catching a rerun of season two. I'm also a CIA grad. I really like what I've found out about you and defend you and your ideals to my housemates. I wish I could contact you directly. I think you'd be a fascinating person to talk to about the chemistry aspect of food. It would've been awesome having you as a partner in the Experimental Cooking class @ CIA. I truely admire you. and maybe have a little crush.

posted on September 9, 2007 at 4:20 AM

Melanie wrote:

Well, Marcel - it's about time you starting blogging again. I was getting irritated at you.

posted on September 10, 2007 at 12:22 AM

Kathryn wrote:

Marcel,
Hi, where are you? I was wondering what you thought of last weeks episode. We have not heard you about the whole boat incident and the booting of Howie. Which by the way it was about time he was let go. I wonder who will go next and who will be left with Hung in the finale. I hope the judges have enough sense to keep him. He seems to be the obvious choice. What do you think? What are you doing these days? Are you going to open a restaurant of your own? It would be a pleasure to eat some of your cooking. Thanks again for adding integrity to the whole scenario. Kathryn( from Imperial,Missouri)

posted on September 10, 2007 at 10:18 AM

Lynn wrote:

Hey Marcel - where are you?

posted on September 13, 2007 at 1:41 PM

Marilu wrote:

Marcel...come back Marcel.....

posted on September 13, 2007 at 2:17 PM

bindra wrote:

Hey Marcel!

it is great to see you back !
I wish you had a great time fishing in beautiful Alaska.

I really like to read your comments, I like your boldness and sincerity very much.

I like to see you cooking whenever they repeat top chef season 2, and I despise the bullies such as betty, sam, ilan,... and, by the way, even this one girl that shaved her hair... I don't recall her name, but, let me tell you that I do not think she is a trustable person.

Marcel..
I will continue to read your blog.
I am sure many people, as myself, wish to know about your proffesional life, let us know about it please!

posted on September 14, 2007 at 12:45 AM

tlo wrote:

Marcel:
I couldn't believe that none of the chefs have mentioned that Sara's non-bun burger was actually perfect for people who are allergic to gluten (celariac disease). I have relatives who have this, and her burger would have been perfect for them (as long as there was no gluten-products in the patty (I can't remember). This is becoming far more prevalent, and in our area there are several restaurants that cater to their needs.

posted on September 14, 2007 at 1:01 AM

DiannaLynne wrote:

Marcel, You proved to be a very talented chef, and with maturity - and less foam - you will be brilliant. Never mind that your hair style makes me want to reach for a clippers, or that your arrogant attitude during the series was annoying - that's my problem, not yours.

Your comments are very insightful, but way overbalanced to your friend Hung. In the tasting episode, you were pretty shameless about praising his entry while dissing others, and the blog seems to be "Hung worship". It's probably hard for you to be objective where he's concerned.

How about the way he rushes around, endangering others with knives, ingredients left on the floor, broken glass and oil left on the floor?

I was a line cook and deli manager - not a chef - but even so I know better than to leave dangerous conditions for somebody else to be injured. Hung also needs to grow up and mature in order to be a top chef.

posted on September 14, 2007 at 2:27 PM

Emily wrote:

Hey Marcel yeah I know that you're busy as a chef but whatever happened to what you said in season two? You said that if you didn't win this, in your words, "F*****g competition", that you'd become a rapper! I'm still searching BigLots for Marcie: A Portrait of A Chef!

posted on September 14, 2007 at 2:30 PM

Kate wrote:

Marcel I'm back! I can't belive you have a resturaunt in Seattle, so I'm coming to prove that it's too good to be true! Maybe I'll ask for some foam. I'll also bring my rabid bunny Foamy. Maybe you'll like his foam! Oh, yeah- and I'll pay you a whopping SEVEN CENTS to do some table-side rapping for me! Like I said- don't quit your day job!!!

posted on September 14, 2007 at 2:40 PM

Lee wrote:

Hey Marcel,

I like your writing style. It's enjoyable to read.
I like Hung's skill, but he really is a little too arrogant. If he was on your season, he would have had a much more difficult time just getting along with people. Season 3 chefs don't seem as mean as your season.

posted on September 14, 2007 at 9:01 PM

ChocoTaco wrote:

Just wanted to post an observation.

The most talented chefs always seem to be the guys hated the most by the fellow cheftestants -- Marcel and Hung

The least talented chefs always seem to be the most popular cheftestants - people like Mikey and Cj..

Coincidence ? I think not.

It's extremely sad that the fellow chefs play this kind of plitics and are so jealous. It's funny when you hear guys like Dale and Ilan always saying how important your behavior in the kitchen is with your fellow chefs and how being a chef is more than just about the food and about CHARACTER.. yet chooisng to target someone and constantly try to knock them down for petty stuff BECAUSE they are so talented shows an even bigger lack of character.

Just listen to Casey and Lea and Cj and Dale all constantly trying to criticize Hung because he runs around... when they are all running around too.

If these people were truly top chefs they would show guys so talented and dedicated the respect they deserve. The fact that they are so petty and whiny shows they aren't Top chefs.

Just ask youself this.. if Marcel and Hung were Sous chefs for someone else in the final competition do you think they would intentionally sabotage a fellow contestant out of jealousy and spite like Sam and Mikey "forgetting" the fish.. or Ilan "accidently dropping" Marcel's mango?

I don't think they would. And this is why Hung and Marcel are true Top Chefs and all the others are pretenders.. even if the pretenders do win.

posted on September 15, 2007 at 5:40 AM

Nancy wrote:

Marcel,
Please blog again. Your blog and Rocco's blog are great!!! We rooted for you in tc2; so sorry you were so sabotaged. You were the true winner in our eyes anyway.
Good life.

posted on September 20, 2007 at 10:33 AM