william wrote:

While I take your point about a chef being able to do, more or less, anything; from simple and basic to complicated or abstract; I still think there was a bit of contradiction there.
On the one hand, didn't I hear someone (a fireman?) say "when you go out to a restaurant you want something you DON'T get at home".
And on the other, what wins is grilled cheese and red pepper soup?????
Sorry, but BEFORE I get to taste it, I read the menu. And the odds on my ordering grilled cheese and soup from the menu? Near zero.
Okay, if it's on Thomas Keller or David Bouley's menu, I might be tempted to see what exactly he's done to grilled cheese.
But at TGI Friday?
No.
It's BORING.
The dishes that were interesting from the start were the fruit plate (it had me at chimichurri vinaigrette), and the roasted corn which simply sounded delicious and looked terrific as well.
Yes, there's a place for simple. But the challenge was DESCRIBED as being a creative one.
Grilled cheese would have to have a lot more done to it to be 'creative'.

posted on November 1, 2006 at 11:30 PM

robyn wrote:

SO glad to see emily go. she's got some personal issues far beyond not being able to cook very well that need to be addressed. was hoping for marissa to fail, but maybe next week. (why does this season's cast not inspire enthusiasm for any to succeed?) sam's comment about being one of the hottest chefs in nyc was just...go sit by marcel. betty is a bit over the top, but i'm in her corner. and that slob micheal... ok. i'll stop.

posted on November 1, 2006 at 11:41 PM

Frances wrote:

Marcel needs to go...he has the mentality of a snail. The main reason I like this show over all other reality shows is there is camaraderie. Marcel does not care about the food his performance in the group challenge showed that and he constant whining proves he is to immature for this competition.

posted on November 1, 2006 at 11:54 PM

Al wrote:

Bety's dish was very nice,but Sam did a VERY good job in taking into account the the enviorment ,with the temp. being so hot , it is difficult to eat to begin with , and his version of what I would call a fruit salad ,gave it an adult appeal.

posted on November 2, 2006 at 12:03 AM

YoYoMaSteph2 wrote:

Dear Tom,
I love you. Why do you love Betty? I tattoed your name on my tushy, but still it is Betty you love. Admit it, you are cheating on me with HER!!! ROAR!!!!!!!!!!

posted on November 2, 2006 at 12:06 AM

Balik wrote:

Wow, for a pastry chef, Marisa hasn't made any impressive desserts yet.

posted on November 2, 2006 at 12:18 AM

YoYoMaSteph2 wrote:

Marcel reminds me of the villian in the Incredibles...Tom should kick him in the pecans...I have stinky molecualr gast

posted on November 2, 2006 at 12:18 AM

Shea wrote:

Your four choices, Betty, Cliff, Sam and Ilan were my choices also, just from the sound and look of their dishes. You can never go wrong with soup and sandwich, fish and mac & cheese for a challenge of this sort so kudo's to Betty and Cliff.

On a side note, I think this was an awesome challenge and ould like to see all four of those dishes at TGI Fridays. But I may not be the majority because I do appreciate a good fruit salad or salad of any sort and I also go for side dishes a-la-carte from various resturants.

posted on November 2, 2006 at 12:21 AM

Steve Zivalich wrote:

Tom, your comments struck a chord with me. I agree with you about the chefs who look down upon, basic and not so basic food. I like food, a good friend of mine is a trained chef and has introduced me to some special meals, some of which would be at home in any four star restaurant, but most are comfort food meals that bring out every nuance of flavor and taste. I am surprised at the winning dish. I like the idea of Betty's dish, and Betty herself,but it seemed that Sam's salad was the most orginal and in show's words "cravable". I also surprised that Mike was not let go, but I am thinking that due to some of his comments on the show, he is still there to be a possible antagonist for you. I really enjoy the show and have watched both seasons keep up the good work.

posted on November 2, 2006 at 12:22 AM

E wrote:

Chef, I have the utmost respect for you and I agree with everyone's comments about Emily. Having said that, though, I'm a little stunned that Michael wasn't sent home. He clearly doesn't seem to care, as you pointed out, his food was a mess, and he was acting like he was drinking. Emily's dish was pretty bad, without question, and I didn't care for her attitude, but she at least seemed to be a little more focused about her food in general than he was-or maybe I'm wrong. He was acting like a teenager who would have rather been partying than focusing on being a Top Chef. Please help me understand why the choice was made to keep him on.

Thanks,
E

posted on November 2, 2006 at 12:32 AM

al soto wrote:

Good food is good food is good food. Your chefs haven't figured that out yet.

I used to have a sous chef years ago who thought it was beneath him to cook staff meal at my restaurant because the food was of low quality. My explanation to him was that good food is what is tasty and relevant to the situation.

I told him a personal story that some years before I worked in New York at the Gotham Bar and Grill and that one of my proudest moments was when chef Portale used to come to me and ask what was staff meal. He would enjoy my food because it was "good, simple and honest". There was no pretense.

I'm going to throw a shoe at the television the next time I hear a top chef contestant say that they are a "fine dining cook". Learn to make a steak sandwich and shut up.

posted on November 2, 2006 at 12:36 AM

Bruce McFadden wrote:

I have worked in a lot of kitchens and I have never heard a chef belittle one style of food over another. I think the talanted mature chefs realize all styles of cooking have their challanges and require different skill sets. I feel sorry for the "fine dining" chefs because they are passing up an opportunity to learn.

posted on November 2, 2006 at 12:48 AM

Irene wrote:

Dear Tom, I missed most of the show tonight, but I saw the first two episodes and it's quite interesting. My husband and I have worked in restaurants (including Evelyn's), patronized many fine establishments, and even ran our own pub/restaurant for two years. It's a tough fast-moving, fun-loving, backbreaking neverending business! No decent chef would ever limit themselves to one "specialty" nor should they--you never know when you'll be thrown into another station or even out on the floor at any given moment on any given day. Besides, you have to crawl before you can walk and the basics are essential--a pediatrician can't skip medical school and go straight to examining kids! Half the fun of "the business" is the crazy people you work with and I see that your show reflects a lot of that insanity! I'm fascinated, especially since my daughter is one of those kids in the white jackets training for a career in the wild and wonderful world of food. I'll keep watching--thanks!

posted on November 2, 2006 at 1:21 AM

Brian Terrett wrote:

Chef, from last week's show. What is good rice? How can you tell if rice is servable? Thanks.

posted on November 2, 2006 at 1:45 AM

lavinia wrote:

I really liked this challenge. I wholeheartedly agree with you that chefs need to have a command of the basics as well as high-end dining. I feel that instead of looking down upon a certain type of cooking, a great chef can adapt and make it uniquely his or her own, bringing basic dishes to a new level. I wondered if any of the chefs took cost into account? Seeing that this was for TGIF, some of the dishes seemed like they might have been very expensive and/or time consuming to prepare on a mass level. I loved each one of the top three dishes and would definitely order Sam’s, Cliff’s or Betty’s (whose soup and sandwich made my mouth water just watching it). Kudos to those chefs!

posted on November 2, 2006 at 1:46 AM

Chuck wrote:

I guess that’s why I’m always kind of surprised and amused by young chefs who label themselves “molecular gastronomists” before they’ve had a chance to establish their own foundation, or who insist that basic food is “just not what I do.” For one thing, I think the idea of a chef who only does one thing is silly. To do any food well (especially fine food) requires that a chef be well-rounded, and have a solid command of the basics.

THANK YOU, a thousand times thank you.

The "culinary arts" today are overrun with people who want to drive race cars before they can walk.

If you understand a concept you should be able to explain it to a 6 year old. If you are truly a top chef you should be able to make a basic dish sing.

It's all about serving food people enjoy, right? Right? ;)

posted on November 2, 2006 at 1:52 AM

Rich Cinta wrote:

Thank You so much for the show and comments. I grew up dining on everything from Dennys to Homemade food to fine dining gourmet food. Superb dishes I tasted in different cities I grew up 20 years ago, I can still taste, but felt helpless. Why? Because many of those restaurants were now out of business or out of town.

So about a year ago, I saw the Top Chef show and realized how everyday folks can make suprisingly quick gourmet meals. So I started to hunt down my favorite recipes and I found most of them on the net, on the show, anywhere I could look.

In the past year, I have become a self-taught gourmet chef, preparing my own meals 70% of the time. I love experimenting with different tastes and challenge myself to come up with and create new dishes I've never tasted before.

What really shocked me...is that my gourmet homemade meals are most of the time, superior to what I have ordered in very exclusive restaurants. A year ago, I was frightened to go in the kitchen and now I am mastering my own culinary skills and am even thinking of going to chef school of some sorts. A year ago, I was a kitchen-free snob, that ate meals with lots of confining preferences. Now, I am open to learning, growing and tasting more dishes that life has to serve me. and believe it or not, I am relating to people more, the more my kitchen skills improve.

The Top Chef show, has really helped, for me at least, take the mystery out of creating mouth-watering dishes. and in the process saved me lots of money. Food I make now, costs about $10 a meal, that I used to pay $80 bucks for.

I was looking for recommendations on what my next steps should be, if I want to take cooking more seriously as a possible career? All my friends, know how much I love great food. So I thought about taking it up a notch and learning the finer points.

Thanks and Have a Great Taste of a Day

-Richard C.

posted on November 2, 2006 at 2:00 AM

David Ridenour wrote:

Great quickfire and elimination challenges! Avocado and bacon ice cream? WTF? Cliff seems to be way ahead of the crowd so far. He seems to have a natural feel for not only preparing quality food for his customers, but a deep talent and experience pool to draw from.Michael won't be far behind Emily.I think maturity and insecurity will eventually cause an incident he'll regret.Till next week.....

posted on November 2, 2006 at 2:03 AM

Brigid wrote:

Loved the show. Emily was to go from the first comment at the quickfire. Tiffany without the talent to back it up. I am very happy for Betty. Right attitude right idea. I will be trying to make corn with bacon. mmmmmmmmmmmm.
I wonder if the judges have an more info than Tom brings to the table with him. Tom is excellent!!!

posted on November 2, 2006 at 2:04 AM

JONATHAN KASPER wrote:

is colicchio gay? he's hot

posted on November 2, 2006 at 2:11 AM

Dave Bloomfield wrote:

Wow, you are an amazing blogger. I agree with your choices for this past episode. Betty's food was exactly what the challenge asked for. Sam's might have been good, but it really didn't fit the criteria. I would totally order Betty's dish @ TGI Friday's. I hope it's on the menu when I go next.

As for the losing end, Mike really seems like he does care, but with his carefree attitude, and drinking, I don't think he's gonna make it too far. I think if the last episode went differently, I think Otto would have excelled in this challenge, where as Marisa did poorly.

But that's how the cookie crumbles, as it were. Now you must excuse me whilist I go and dream about that amazing Kenmore Kitchen. ZZZzzzzzzz....blisss.

posted on November 2, 2006 at 2:17 AM

Kelsey Jacoby wrote:

I completely agree with you Chef. I really enjoyed this episode, one because I love the show and its amazing versatility, and another because I work at TGI Friday's! I totally agreed with the top 3 for this episode. I would love to have all of those entrees at work. But I was thinking of when the grilled cheese and portobello sandwich would come out and then it occured to me that it's being advertised to the employees now! Just this past week we have known that this will be a new item on the menu...and now that I put two and two together...I think it's awesome!
Just thought I share the connection cause I love the show and think you guys are doing a great job! Keep it up!

-Kelsey, Elk Grove, CA

posted on November 2, 2006 at 3:00 AM

Elaine Miller wrote:

Tonigt's show was great!! The gloves were off and we got to see who the contenders really are!! Marcel needs to get his head out of wherever it is and start cooking food!!! He's so full of himself--I laugh, but applaud his youth! Of course, without a doubt Betty is my favorite, her ability to rise above problems and to use her maturity makes her a winner in my book. I am not usually a TGIF customer, but I am considering going there just to get a taste of her recipe!! The show is great!!!

posted on November 2, 2006 at 3:06 AM

WannaBChef wrote:

I've got to admit that this season is really throwing some nice curve balls to the chefs -- but NONE of it should (a) be a surprise, or (b) be something that they all scratch their heads at and go "Huh?". A REAL Top Chef should be able to not only adapt to equipment issues, but be ready to cook for anyone in any situation. Fine dining is what you make of it -- it doesn't have to be high-end white tablecloths to define fine dining -- many a great meal at home has been fine dining with my family. Kudos to the team that has been coming up with the challeneges this season. As a current culinary school student, it's great to see what the chefs are dealing with, and how they react -- and that I feel confident enough with my education to tackle any of these challenges (win any of them...that's another story).

posted on November 2, 2006 at 3:21 AM

Jules wrote:

Liked your blog, but--
About the mac and cheese. You do realize that unless your grandma made it, or maybe in you case, your mother, most of your chefs grew up with Kraft. You have a bit of age on them. Being in that "younger" age catagory, I hate crusty mac and cheese. What is good about a dried out, crusty noodle casserole? Who wants mac and cheese gratin? If it is home-made, do not bake my mac and cheese!

posted on November 2, 2006 at 3:31 AM

Steve Rau wrote:

I knew from season one that food snobbery would handicap some of the chefs. Betty said exactly what I was thinking with her emphatic remark that the mark of an outstanding chef is versatility.

I just had to face that myself, when my niece, who dislikes most seasonings, came to visit this past week with her husband. When she lived with us, I would become frustrated that she didn't enjoy much that I cooked. But this time, my frustration became with myself. I said to myself--and this was before the episode of Top Chef appeared today, mind you--that I have not developed the versatility to handle the constraints necessary to please her.

So this evening, I was happier hearing humility that haughtiness. Sam, for example, by explaining that he does not eat sweet things and is diabetic, came off better than some of the others who disdained ice cream in the Quickfire Challenge.

And a note to dear Emily: I am not overly fond of children, either. I just hope no one ever catches me saying it on camera. I sympathize with your disdain of someone's criticism of your ice cream, saying it wasn't sweet enough. I guess I'm a food snob, too.

posted on November 2, 2006 at 3:55 AM

Jason wrote:

I have to say I agree with you 100 percent Tom. I'm a big fan of the show, and one of my favorite parts is watching the "molecular gastronomists" get whats coming to them. Why would you get into a profession that is essentialy based on serving people if you think you're better than everyone who is eating your food. On top of that, food doesnt have to be "4 star" as emily put it to be delicious, and the people who eat at TGI Friday's dont expect caviar, or lobster, or lotus chips. any chef who can't learn to cater to his or her customers doesn't deserve to be Top Chef.

posted on November 2, 2006 at 4:45 AM

Scott wrote:

I just had to tell you, how much I enjoy readig your blog. It is truly insightful and it is great to hear your true thoughts outside the realms of TV land, with only one hour to show all views and the challenges. 110 degrees--wow that stinks! But I think Betty's dish was exactly spot on for what the challenge was. I have to go to Friday's and check it out!

Thanks

posted on November 2, 2006 at 5:25 AM

Carol wrote:

Tom: You are spot on. Being a Mainer, I know both seafood and comfort food. Seafood, plainly seasoned, and cooked to perfection is food for the gods. There is no better Saturday supper than perfectly baked white beans, homemade cole slaw, homemade johnnycake, with ham or deli franks. My mouth waters just thinking about it. The quality of the food can make or break you. The eggs from my free-range chickens are beyond compare-- they are huge, and the yolks are almost golden-orange. Why mess with perfection? They do no need much "dressing up."

posted on November 2, 2006 at 5:51 AM

george xericos wrote:

CK OUT THE TIME OF THIS E-MAIL. I TAPE YOUR SHOW.
YOU RATE THE MOST RESPECT OF ANYBODY ON THE PANEL."I'M SURE YOU'VE EARNED IT"! [THE JUDGE IN "A FEW GOOD MEN"] MY UTTER OUTRAGE OF KEEPING THAT PUCK W/[JIVE-ASS]ATTITUDE EVEN ONE MORE SECOND DEMEANS YOU AND THE SHOW!!! I'M A RETIRED RESTAURAUNT OWNER. TOO SALTY IS UN-ACCEPTABLE. NO QUESTION & SHOULD HAVE HAD A QUICK FIX. BUT SLOPPINESS, DISRESPECT FOR YOU AND THE JUDGES & ULTIMATELY MY CUSTOMERS & STAFF,W/HANDS IN THE POCKETS, REACHES NEW HEIGHTS IN UN-PROFESSIONALISM..& RUDENESS. U-N-A-C-C-E-P-T-A-B-L-E ! ! ! GEO/SAN DIEGO

posted on November 2, 2006 at 7:06 AM

Ann Begley wrote:

Hi Tom..

In my kitchen, I turn out comfort food, for the most part, but do enjoy pushing the envelope, and my family happily serve as guinea pigs for my creations. We take a vote and seem to come up with more "keepers" then "dumpers."

I was interested in the challenge last night and looked forward to seeing how the chefs would respond to it. I've been mildly annoyed with the "that-isn't-what-I-do" attitude that some of the group have exibited (not just last night) so I was very pleased to read your comments about their reluctance to dabble in the common place. Let's hope they all smarten up and rise to whatever challenge is placed before them.

I can't say I'm fascinated with the contentious behaviors that seem more evident this season. I suppose, for some, it makes better TV. To each his own! I love this show!

Ann

posted on November 2, 2006 at 7:28 AM

Ellen wrote:

TOm - I was surprised by both the winner and the contestant eliminated. I thought for sure that Sam's fruit dish would win and was shocked when Emily was let go. I completely expected Michael and quirky attitude to be packing his knifes. Can you tell us more about why Michael is still there?

posted on November 2, 2006 at 7:43 AM

Ginny wrote:

I can't wait to try Betty's recipe. I thought growing up my family was the only one that enjoyed grilled cheese and Campbell's tomato soup!

posted on November 2, 2006 at 8:30 AM

george mauer wrote:

First let me say I love this show. I live in Glendale which is not far from downtown Los Angeles where it was filmed. I think Betty had finally had enough of Marcel....horray for her in letting him have it..We ate at Grub (Betty's Restaurant), and the food was delicious... We went on a Saturday morning before Top Chef was on.. she was there...very sweet lady..I think this season you have more good chefs that last seasons, but some have very big ego problems.. keep up the good work... I also think Padma was a good choice....Lots of Luck.. GM, Glendale, Ca.

posted on November 2, 2006 at 9:11 AM

Paula wrote:

I have worked in restaurants, for well over 15 years. I have worked with some of the best chefs in Mystic CT, Guillaume Burloin who is now in Hawaii was one of the most talented, but he made the best comfort food in the world.

If it is beneath you, then basically get out of the kitchen, It is fun to watch the snobby chef's being taken down a peg or two. How many times do restaurants fail? Where will you work when no one trusts you anymore?

Marcel needs to go... Betty is still my favorite and I am so glad she will tell him, what she thinks of him.

posted on November 2, 2006 at 9:30 AM

Muneeba wrote:

Tom, your comments are so SPOT ON! I don't know any chef who got their very first start in a 4-star restaurant .. or a chef who has grown up with fine dining at home ALL THE TIME! So am not too surprised that Emily had to go, although I honestly thought it should have been Michael. Emily may have been snotty, but she had great potential to make fabulous dishes in future episodes (& being in the bottom 3 may have taught her a lesson!). But Michael on the other hand ... *groan* ... what WAS that??? I don't think he has it in him to be creative at all, nevermind having a high level of taste in food .. so shouldn't he have been the one to go?! Just my humble opinion. LOVED Sam's idea myself, but I can't wait to try Betty's dish at TGIF now! *drool* Top Chef is a GREAT show & you judges are doing a stand-out job :)

posted on November 2, 2006 at 10:20 AM

Belle wrote:

It is clear that Michael must go, and soon. His slovenly approach to life shows in his food. I believe that he viewed this entire challenge as his "summer camp" experience and a chance for a free trip, somewhere, just anywhere. Possibly he should review his career and start back at a fast food establishment.
Betty is a delight. She needs to take a deep breath, rely on her skills and not let the opposition draw her out to senseless battles. Marcel reminds me of Steven from last season. Perhaps he will mellow or become humble. He appears to have formed an alliance with "Elia?" much like survivor (I give him credit to the fact that it was not solicited, he is much too arrogant to do that). ( I honestly am not aware if I chose the right female to blame here, if I am wrong, I apologize).
This season will hopefully pick up speed soon - it does not match the caliber of talent for last season.

posted on November 2, 2006 at 10:21 AM

Elaine wrote:

I totally agree with you Tom that the KISS method of cooking is the best...letting the flavor of the food shine through rather then trying to show off. It totally showed last night as those chef's that stayed within themselves doing what they do best not trying to outshine or impress others did well while those who were putting on a show failed. Perhaps it comes with age just like wine (or fine seasoning) I think many of these chef's have yet to learn that simple does not mean plain or fine dining does not mean using ingredients that most of us simple folk have never heard of. As a lover of good food fine dining to backyard barbeque...and a cook who loves to make the people she is serving happy it is best to remember your dining audience and to remember that you are indeed cooking for others and should be trying to please them and not just yourself the best rewards and praise will come when you have a satisfied customer.

posted on November 2, 2006 at 10:25 AM

Edward Odell wrote:

I was suprised Michael didn't get the axe; he's obviously pushing for a confrontation, but keeping him on will certainlly make for more interesting television. Let's face it, that's what we're here for...

Emily's attitude is terrible. Reading her bio I was suprosed to see her acting so unprofessionally. I have to wonder how someone with her experience can throw off such callous comments. Is it the pressure, one wonders?

Telling everyone you "hate kids" and griefing over an overweight customer?! Hello, have we forgotten where we are? I'm sure we'll see some interesting comments.

First post!

posted on November 2, 2006 at 10:34 AM

social worker wrote:

I was pleased to read that you flyfish. Just thought I'd let you know that we two fans live in Seattle and flyfish the rivers AND the Sound (and some lakes, when nothing else is shakin'. . . .. )Jealous? I wondered where you fish. Thanks for the show - I can't cook a lick but I admire the chefs/contestants and actually am learning some things. So, I am inspired to be creative with the bunch of potatoes I grew. It feels safer to experiment. Love to talk, but I have to go - chum season has begun. . . . . . . Again, thanks!

posted on November 2, 2006 at 11:30 AM

Brenda wrote:

I would like to know how the Chef's are picked to be on the show!? This year's (2 nd season) of chef pick's is a Joke compared to last season! There are only 2 with any class at all! Betty and Sam. Still, I really enjoyed the first season so I will continue to watch the second season. JOKE that it is! Thank's! :) Love to see Harold! I was trilled to see him win!! Kudo's Harold!

posted on November 2, 2006 at 11:34 AM

roman wrote:

Betty did snap a little. Wish that she would have kept to her normal, mature, professional mode rather than cutting into Marcel. I would have been a little pissed if someone left the oil to low to cook when there is only 15 min. to prepare. It's one thing to tell someone to chill out but she really cut him down and was downright nasty about it. Not cool, not professional. Apparently it's OK for her to be that way but not for Marcel to return the favor. Is it me or did her portabella mushroom soup look an awful lot like the Campbells Select portabella mushroom soup?

posted on November 2, 2006 at 11:42 AM

brenda wrote:

OMG! I forgot to add 'CLIFF' in the ''Class'' catagorie! Sam, Cliff and Betty! Marisa needs to go! she is evil! ;)

posted on November 2, 2006 at 12:02 PM

Ryan wrote:

Tom,

I simply don't understand why Betti's dish was picked. There were so many better dishes. If I ever have an occasion to be at a TGIFs, grilled cheese with soup is the last thing I would order, in fact, I would just go home and make it there since it's easy, quick and not a lot of cleanup. I don't expect the dish to do that well on the TGIF menu, why would it?

I am dissappointing considering there were a few other dishes that were much better suited for TGIFs. I understand that Stephen had some major input in the winner, and maybe he needs to have his job looked at, I don't know. Maybe this pick was a producer pick, I don't know.

I do know this: Betti was a poor pick.

posted on November 2, 2006 at 12:10 PM

Lotuscw wrote:

Nice, informative blog Tom.

You're so right about the need for the Top Chef to understand the basics. It's no wonder that folks who have never made Sushi, or ice cream, are coming out on top while the 4-star snobs don't know how to properly season food or present a winning dessert. Michael turned me off. What an incredibly sloppy presentation. His attitude seems totally contrary to a top-chef title. And what's with taking the beer over the cheese in a competition. Ridiculous.

And what's with Marisa commenting that Cliff didn't win because of the quality of his ice cream. Maybe not...maybe it was the TASTE

posted on November 2, 2006 at 12:14 PM

rconnelly wrote:

Great show! Great musings, Chef, but I do have a concern about the use of TGIF. I am a food writer in Tucson and have become a big fan of the Tucson Originals - part of the Council of Independent Restaurants of America. Places like TGIF rob a community of its flavor and feel. They aoften put the smaller - high end and mom and pop places - out of business. Using TGIF perpetuates this. I mean when you dine at a chain it soesn't matter whether you are in Tulsa, Tucson or Toledo...the food is the same, the decor is the same, the attitude is the same.
I know a lot of folks get their start at chains, but it is the chains that also produce cooks like Michael who follow the crowd and don't produce true quality.

posted on November 2, 2006 at 12:34 PM

Nell wrote:

Good show. Wonderful series. The only problem I have is Tom's comment about Mia's decision to do meatloaf. I believe the challenge was for an updated version of a childhood favorite; not a "seasonal" updated version of a childhood favorite. If meatloaf was a favorite then that's what it was. As far as that goes, soup and a sandwich on a hot summer day are not especially seasonal either.
One other comment: Interesting hairdos on these guys.

posted on November 2, 2006 at 12:48 PM

Barb P wrote:

Thank you Tom, staff and chefs for a wonderful show all about the food. Both challenges were extremely interesting and showcased individual talent and the unknown factors of: equipment failure, heat, stress, personal strife and a new judging audience (kids from the beach!) I think Sam should have won the ice cream challenge, but agreed with the choice of Emily to "pack her knives" and Betty's winning grilled cheese/soup dish. I still don't understand the very immature behavior and rude comments, and wonder if editing or show production is highlighting the negative for entertainment value? Some of the chefs seem to be clueless about the show itself. Last season, the chefs cooked for kids, were street vendors in the Mission District and cooked in a microwave on a patio for suburban soccer moms. Didn't these chefs watch last season? I can't wait for the next segment and will try some of this week's comfort food recipes. Thank you for this show. Good luck to the chefs.

posted on November 2, 2006 at 12:48 PM

SLB wrote:

I'm pretty sure that there was more to it between Betty and Marcel that we just didn't see. Betty might be overly exuberant but I would gather it would take quite a bit to tick her off. I think Marcel just spouts off to try and rattle his competitors which is just more evidence that he's actually pretty insecure (and for good reason... what chef of any skill wouldnt know how to make onion rings??).

He made some kind of comment that he was simply throwing her off her game like she did to him when she was having griddle issues. Although people seem to think Betty was in the wrong to start the fight, she at least did it AFTER he had already served. Marcel was trying to rattle her cage even further DURING her 15 minutes and I think that just shows true immaturity on his part.

Even though I do think Sam should have won the elimination challenge, I think it was poetic justice that Betty came out on top just to humble that Molecular Gastro-ignoramus.

As for Emily, I'm not heartbroken to see her go. I think her comments about the kids and the overweight taster were extremely unprofessional and downright rude. I remember in last season's finale, one of the guest judges asked Harold does he cook to please the guest or himself and he said it should be a combination of both - please the guest to please yourself. Emily just doesn't have that mentality at all and it showed thru in her cooking. Clearly she didn't care enough about the clientele to turn out great tasting food - whether it be four-star cuisine or not.

And although Mike was sloppy and has the wrong attitude, his food was probably edible whereas Emily's was not. So, although I think Mike's days are numbered, I think the judges' decision for this elimination was the right one.

posted on November 2, 2006 at 12:53 PM

Kathi wrote:

Re: baked mac & cheese - done correctly it is a great dish. It is all a matter of taste, though. Some people just don't like chocolate either. I agree with the top choices last night - the people who can put aside their snobbery and cook will definitely be the winners. Emily showed no respect to the people she was cooking for last night. Sad, but true. At least Michael thought he did a good job.

posted on November 2, 2006 at 12:54 PM

home "chef";-D wrote:

Betty's dish was selected rightfully because of the universal appeal of grilled cheese and tomato soup that was kicked up to an adult level with the combination of cheeses, well-flavored sauteed onions and tomatoes combined with the grilled marinated portabellos, and serving it with a roasted tomato soup. A far cry from Wonder bread, American cheese and Campbell's add a can of water tomato. I agree the fruit dish and corn sound delectible as well, however don't underrate Betty's dish. It will do well at Friday's.

posted on November 2, 2006 at 12:56 PM

Kathy Williams wrote:

This new season has some wild characters-cheaters, fighters and apparantly molecular gastronomists???? Tom, my hero, you should have leveled the inadequate Michael. You showed much restraint. Bad food, bad attitude, bad combination. I loved Betty's dish, on the other hand. I could almost smell her soup as it was described. Emily deserved the "the boot." I am sick and tired of immature contestants expressing such venom towards children. That should automatically rate a DQ. I am an absolutely hooked viewer...I miss Dave and Harold, but am already falling in love with Cliff and Betty. Thanks for all of the creative challenges and great guest judges.

posted on November 2, 2006 at 12:58 PM

cake boy wrote:

why is it that if you look like a rock star or miss USA you think you can be a chef. making a grilled cheese is not being a chef. it's being a mom.a good chef is a person that can talk to a person like a freind even if you do not like them.a chef works with people all day in the kitchen and the people at the tables in thr place u work. can we please see real chefs on this show not a rock star!!!!!!!!!!!!!!!!

posted on November 2, 2006 at 1:13 PM

Steve wrote:

The reason Michael wasn't sent home was really clear.

All the Reality Shows are the same. There are a couple of the contestants that are good and will make it to the end. The rest are there for entertainment value only. And who would we rather see another week, Michael or Emily? Michael will go home eventually, but for rating purposes he gets to stay another week.

I too didn't think the Grilled Cheese should have one. The Mac-n-Cheese and Fish Sticks were a better choice to go on a TGIF menu. The corn dish was a Side Item. As much as I dislike Marissa, her Fruit Crisp would make a nice addition to TGIF's Dessert Menu.

posted on November 2, 2006 at 1:14 PM

Nathaniel White wrote:

I loved thhhhhe first paragraph. I have been saying that YEARS and getting laughed at when i say it. I am tired of people trying to reinvent the wheel, when all it really needs is a new clean hub cap..

posted on November 2, 2006 at 1:15 PM

Mary Mac wrote:

In this episode , I think we see three of the people who will be in the final three.
Cliff, Betty and Sam. ( Betty being the clear favorite so far) Each one has already shown talent, flexibility , determination and consideration for the others. All Top Cef qualities. The rest are going to be good to watch on TV over the next few weeks....but not for the main prize.

posted on November 2, 2006 at 1:16 PM

Michelle wrote:

Dear Food Snobs: (aka Emily, Marcel, & Marisa)

Chefs are in the business of preparing cooked food to paying customers. This includes fast food customers, family-style customers, and 4-star customers alike.

I just hope the firemen you cooked for don't only show up for the 4-star fires.

Lose the attitude!

posted on November 2, 2006 at 1:30 PM

Paul Andrews wrote:

I liked this show - God - the prima donna's - maybe these chefs should watch the food network and see Emeril and Rachel and the rest of them cook comfort foods with a twist - and I think they make some decent money for this also I think that any resturant in the world would be honored to have them in their kitchen. This episode made me think of my comfort food - which would have been Pork Cutlets - fried , apple sauce topping, with Porogies and brown gravy -

posted on November 2, 2006 at 1:34 PM

sonia wrote:

I loved last nights episode. Betty was great! Did anyone noticed Betty did not tell Marcel anything until he was done with presenting his dish. Where Marcel, true to form while Betty was in the kitchen; tried to get under Betty's skin to throw her off . But Betty pulled it off!
I, too feel that all 3 top chefs for this challenge did a fantastic job! I just wish TGI Fridays could use all 3 recipes. Either way I will be "attempting" to make all 3 dishes.
All the judges rock! Tom is great!
Oh yeah, one more thing...can someone please point Mike to the nearest AA meeting. It looks like Frank can use it too!

posted on November 2, 2006 at 1:56 PM

Joan Tobin wrote:

Hi Tom:

I love the show and wouldn't miss it. I'm looking forward to trying Betty's winning recipe.
How about an episode where you take the chef contestants to a local farmers market and require them to use only local in-season ingredients in their dish? They could serve the results to farmers market customers. It would be a fun spin on the grocery store shopping we see each week.

posted on November 2, 2006 at 2:04 PM

Lynda I wrote:

Hi Tom,

I wonder if any of the contestants remember famous words from their mothers at dinner time, "This is NOT a restaurant!"

Since the cooks want desperately to compete for the title of "Top Chef", perhaps they can learn your famous words from last season (to Tiffani during the "kid challenge"): ..."your job is to make people happy - that is what you do...!"

In other words, these wannabe chefs need to
take requests and make diners happy.

btw: I find it interesting that the self proclaimed pastry chef Marissa has yet to succeed in her specialty. Perhaps she is a BAD pastry chef.

posted on November 2, 2006 at 2:10 PM

J.D. wrote:

Tom,

What an episode! More drama is brewing, watch out Marcel! Nice ice cream by-the-way. Pretty sure avocado and bacon flavored ice cream wouldn't gove over well in Guatamala, let alone L.A. Marcel, get the book titled; Culinary Artistry. It will serve your "flavor profiling" out in the long run. And what's with the "Master Cook" title he brings. never heard of that position. He's young, he has ambition. He'll get it some day.

Michael, is going to be Michael. He's happy go lucky. Non-factor in the show. I give him 1-2 more episodes.

Emily is gone because she put out unedible food. Michael's food was at least that, I guess.

This is what I don't get. Some of these trained chef's that work in whatever fine dining restaurant, can't make a simple dish. Whether it be a sandwich, to a salad dish to go on a TGI Friday menu. To think you are above that "level" of cooking is an insult to the profession. To put out food that you knew was way to salty, is a rookie mistake. It's always salt and pepper to taste, and finish with fresh, fresh herbs.

TGI Friday's may be "below" some peoples thought of good food. At least they do it right. I've never had a bad meal at Fridays. I'd personally rather eat at TGIF that Chili's , Applebee's or, Red Robin.

Cliff is coming to the forefront of the whole show. He's shown his vesatility in a number of different ways. The sushi, to the ice cream, and now the mac-n-cheese. I wouln't expect it to stop anytime soon. He is showing what a chef should be able to do.

Now Tom, let's see these chef's and some knife skills. How bout some fabrication of protein. that'll sure weed out somone.

posted on November 2, 2006 at 2:45 PM

Jake wrote:

Regarding Sam's comment as being one of the sexiest chefs in NYC, well, good for him - perhaps sweaty stubble has it's place elsewhere in the home, but it's the last thing I want to see in a kitchen standing over a plate saying `eat this'. That said, just seeing the fruit he made on tv made me want to eat it. And it's not as unpleasant as the last season when every time Andrea put together a dish she pitched it s something that would `loosen you up'; yikes!
Michael...woah, beer instead of cheese?? And as for 3 cuts of steak and TGIF not having anything like that, well it's not that novel, I've had the triple prime burger at a competitor's place - let's just say it's named after a different day of the week - and when I went to the hospital that night the doctor took one look at me and said `please tell me you're not the 6th person I see tonight because of this new triple prime burger.' But Tom you gave it away right before giving Emily the knife by saying `Michael you're going to have show us something if you want to stick around here.'
And regarding Emily, what a sour woman. The way she snarled and said `I hate kids' I actually called my wife from the other room and told her she has to watch this. We were rewarded when Emily outdid her first comment with the one about the fat woman. I wonder if that woman watches the show... I have never wished a contestant be reduced to tears - but after what she said I didn't shed one for her when she was sobbing. (Much like I didn't shed one for Tiffany last season)

posted on November 2, 2006 at 2:49 PM

Allison wrote:

I agree with Tom re: categorizing yourself as only a fine dining chef. I have eaten at many fine dining establishments (highly recommended and highly rated) and walked away completely disappointed. I consider myself as someone with an extremely diverse and sophistocated palate. But, I put my heart and soul in every dish I make, be it the most sophisticated of meals to the most humble of meals. I have no formal training as a chef, but you can't beat any meal I make, because (as my kids say) everything I cook is made with love and lots of passion. Shame on the competitors who think they are too good to cook good old comfort food. The way I learned to cook was sitting on my grandmother's kitchen counter, as a child, watching her create southern favorites. My favorite memory.

posted on November 2, 2006 at 3:10 PM

Chris wrote:

Interesting show last night. The quick fire challenge was an eye-opener to say the least, from Sam's comments about, "riling up" female customers in order to score (pun intended), to Marcel's inedible recipe. Then on to the main challenge and surprise again!! Betty, the "B" type personality going off on Marcel. What was that? Did she get up on the wrong side of the bed. Could completely believe other contestants battling the young know-it-all, but this seasoned veteran. It just didn't seem like her. I, too, don't quite understand how the pastry chef is nomally one of the worst three when a dessert challenge is involved. This show is addicting as much for individual personalities (and their behaviors under stress) as for the food choices, preparations and presentations. Just please keep the courses coming!!

posted on November 2, 2006 at 3:13 PM

Rachel Polner wrote:

What I don't understand, is when Stephen was asked which dish was the most inventive and "craveable" he immediately said Sam's dish. In fact all the judges agreed on Sam's dish being the best at the beginning. Then, I guess because the show needs 3 potential winners, they were encouraged to take Betty and Carlos I think. One of the firemen said that when they go out to eat, they want something they wouldn't cook at home. Well it's not too hard to open a can of tomato soup and make a grilled cheese sandwich, but a nice fresh fruit salad, that truly was craveable and should have won.

posted on November 2, 2006 at 3:16 PM

Carol wrote:

I hate it that Michael was not sent packing. Emily at least has a shot at being a "top chef" while Michael is just a big lazy butt-crack-revealing drunken idiot. Since Emily's dish was "inedible", I can at least continue to watch your show - it is one of my faves. I can't wait to see Michael and Marisa get oef'd. Knowing that Marcel probably got beaten up a lot when he was a kid makes me not want to see him get oef'd too soon - Can't wait till next week. Check out the show recaps at www.televisionwithoutpity.com if you have not already - VERY FUNNY.

posted on November 2, 2006 at 3:19 PM

Carol wrote:

I hate it that Michael was not sent packing. Emily at least has a shot at being a "top chef" while Michael is just a big lazy butt-crack-revealing drunken idiot. Since Emily's dish was "inedible", I can at least continue to watch your show - it is one of my faves. I can't wait to see Michael and Marisa get oef'd. Knowing that Marcel probably got beaten up a lot when he was a kid makes me not want to see him get oef'd too soon - Can't wait till next week. Check out the show recaps at www.televisionwithoutpity.com if you have not already - VERY FUNNY.

posted on November 2, 2006 at 3:23 PM

Lon Lasher wrote:

Generally, I don't care for reality shows, but I like Top Chef because of Chef Tom.

I long for the days when the emphasis will be on cooking and not on personality conflicts. After all, it's supposed to be a food show, not Survivor.

posted on November 2, 2006 at 3:26 PM

ChupiLupi wrote:

Tom, I think you are so hoooooooooooot! You have beautiful eyes and lovely lips--not to mention that I love your bald head :o)
Regarding the show, I value your constructive criticism and think you are genuine and fair with all these past eliminations. As much as I didn't like to see Emily go, the judges made the right decision. Look forward to seeing you next week ;-x

posted on November 2, 2006 at 3:38 PM

Marci wrote:

Many years ago, my mother was having Thanksgiving and the oven died just as she was getting ready to put the turkey in it. She had a houseful of guests coming and little time to come up with an alternative - so she took the roasting pan and put it in the BBQ and covered it - worked just like an oven even though she had to keep running back and forth to the backyard. Now she has a larger gas version and part of the reason for purchasing it was this! Marcel, if my mom can save her Thanksgiving dinner, you can save your onion rings - adapt!

posted on November 2, 2006 at 3:58 PM

Teri Hamilton wrote:

Hi, I was just wondering if any consideration was given, by Steven at TGIFridays, of the weather conditions for the time of the year this episode was broadcast vs when it was taped. Perhaps some of the other Top Chef contestants would have had a better chance if Steven and the rest of the judges were able to evaluate the success of this dish based on the climate for the Fall (broadcast) vs Summer (taping).

posted on November 2, 2006 at 4:00 PM

kate darrow wrote:

just don't think the playing field is that even this year.

although i am not a big fan of sushi or frog legs, i doubt if harold and the entire team of last year would of blinked an eye. some of them acted like they were asked to prepare a product from mars.

seems to me if you can't make a cheese steak, cook rice or think that avacado and bacon ice cream is a winner...well then, you are definitely short a few knives.

posted on November 2, 2006 at 4:13 PM

Lisa wrote:

Hi Chef Tom and all!!! Well this is my first use of the boards so let me first say "I freakin love this show" I am so addicted to it and try not to work wednesday nights if i can avoid it. I love you Tom for your down to earth style and for your blunt, truthful but never cruel comments. You do not put on "molecular gastronomist" airs. What is that any?????? I am just a food loving girl from NC with roots in Ohio and West Virginia. I love all kinds of comfort food and my childhood dinners were cooked with lard and salt. Now I do appreciate an upscale dining experience every now and then but I must say I have had a few that i felt the $200 for dinner would have been better spent at the Coach store towards a new handbag. Sometimes when a chef gets too wrapped up in his/her fabulousness and cooks to impress himself or his sense of what is trendy, the food kinda falls flat for the customer. It looks pretty and arty and it has fabulous ingredients but it doesn't always taste so great. That won't get you a great reputation or respect. There is a restaurant like that here in my very small southern town. It tries to be "big city" and has fallen kind of flat for most of us. The ones who eat there do so because they want to say "We dine at ********** and we pay $70 for an entree" Well, good for them, but I don't eat squid emulsion or anything else that sounds impressive and trendy but costs more to order than my entire grocery bill for the week.
Now your top 3 picks this week were right on target. I love the fruit salad, i would order that in a secong. The smokey corn.....mmmmm so seasonal for Fall right now. I wish I had some now. The soup and sandwich, absolutely. Not so weird and different that the average person wouldn't try it and common enough to appeal to folks like me. Oh....I agree....bake the mac. Mac has to have a crispy edge. I know someone mentioned Kraft...that will keep you from starving, but it won't make you make little happy noises while your eating it like a good baked mac n cheese will.
I look forward to seeing how this season works out. I see some whiners, some tattletales and some who need an attitude adjustment....I know you'll get them on the right track Tom.
My new dream now is to travel and be able to eat in one of your new sandwich shops. Have a lovely day. Peace, Lisa

posted on November 2, 2006 at 4:19 PM

Jenny wrote:

I am glad to see Emily go after hearing her rude comments about snotty nose kids and the woman who made the comment about the ice cream not having enough sugar. These people were your customers!!! I think she needs some more experience in the kitchen if she over salts a basic dish like surf and turf. I am hoping Michael goes soon -- I am hoping the producers aren't keeping him around just to add drama to the show. I watch it for the all the interesting food being made -- not the drama.

Betty and Cliff did awesome at the challenge. I feel like they are the only ones who understood the challenge -- take a childhood favorite and re-make it for adults. Who as a kid didn't love grilled cheese/soup and fish sticks/mac-n-cheese!
They did what the TGIF chef explained. I would order either of these dishes at a restaurant.

As the for above comment re: not ordering grilled cheese at a restaurant -- maybe I wouldn't just order a grilled cheese -- but one with a portabello mushroom -- I would order that at about any restaurant.

posted on November 2, 2006 at 4:36 PM

Jennifer wrote:

Hi Tom. I so enjoy reading your comments...I was chuckling at Emily's departure due to her snobbish comments about 4-star cooking and then putting out "inedible" food. I was hoping Marisa would've messed up, but I'm glad she didn't win. I'll hope for next week! I don't, however, think Betty should've won and I'm not sure if the decision was made before the 3 chefs were back in the room, but her facial expressions sure seemed to coax him into naming "Betty" as the winner. She's a bit much! I would've rather seen Sam win with his fruit dish. Why spend money on a grilled cheese ---- usually found on the kids menu anyway.

posted on November 2, 2006 at 5:04 PM

mary r. brown wrote:

A little off topic, but what happened to last year's host?? this new girl talks really strangely and deeply. She is GORGEOUS but I miss the old host....

posted on November 2, 2006 at 5:08 PM

Sarah wrote:

Tom. We love you but we hate the shirt you wore to the firehouse. Please throw it out.

posted on November 2, 2006 at 5:21 PM

Andrea wrote:

So..I've watched the first three episodes of this season. So far I see no one who possesses any sort of real talent...or perhaps it is the challenges that really don't showcase that ANY of them might be a standout(?) Certainly this season doesn't seem to be as interesting as the first one - or perhaps this group just doesn't seem to possess the class and talent that the first season's group did generally. There's not one recipe I want to try yet. Oh where oh where are Dave and Harold???? Please bring them back to give some cooking lessons!

posted on November 2, 2006 at 6:50 PM

Nancy wrote:

Emily clearly just figured the stupid masses like salt, duh, & over salted because she did taste, but was assuming her palate is superior to ours, which it may be; or not. Love you, Tom

posted on November 2, 2006 at 7:10 PM

Joanne wrote:

Love the show. First a comment on the ice cream challenge. I think flavors should have been the only thing added to icecream with exception of berries or fruit. Mix ins such as cookies etc that the chef did not prepare seemed like cheating and it was easy for a kid to like ice cream with lots of other sweet stuff in it. I think it should have been adult judges with kids included in enjoying the tasting. I think ginger lime would have won then.

Then it seems like Betty uses her sex appeal and smiles coyly when it is time to pick a winner. I would have thought the most cravable and different would have been the fruit salad.
But then I did not taste everything.

posted on November 2, 2006 at 8:16 PM

L A wrote:

With the food preparation split up into two sessions, I have to wonder if Emily didn't maybe double season? A rookie mistake, perhaps, but nothing else makes sense. A shame, because someone else really needed to be let go.

posted on November 2, 2006 at 8:17 PM

jjp wrote:

GRILLED CHEESE & TOMATOE SOUP!
Takes alot more than a few sliced portabella mushrooms & some red pepper flakes to take a childhood memorable to an adult CRAVEABLE.

posted on November 2, 2006 at 8:52 PM

lucy wrote:

We love the show but are getting bored with the whole "kenmore kitchen" bologna. we get that its for pros. but do we have to hear about it every couple of minutes?

oh, and i would order the grilled cheese/soup or the fruit plate. i wish both veg. options were on the menu...

posted on November 2, 2006 at 10:37 PM

Johanna wrote:

All i want to know is what happen to the host from season 1....i really dont like this host...to me personally she does not fit and everytime i watch the show i always saw they need to bring the other lady back...SO CAN SOMEONE TELL ME WAT HAPPEN TO HER??????????????????????

posted on November 2, 2006 at 11:06 PM

Sheri Garland wrote:

On a personal note; I'm so impressed with your (Tom Collichio's) level of tact and class and yet you are not a wuss either. I can only hope I could ever meet someone like you that would also take a liking to me. They just don't seem to make 'em like you too often. (I may have a crush here); so sorry for detracting from the food and cooking and what-not, but it needs to be said. Single men take note! This is what we are looking for. Chef Tom can have an intelligent discussion, back his arguments without being demeaning or cocky. Respectful, a good sense of humor, personable... wow. Nice. ~Sheri

posted on November 2, 2006 at 11:20 PM

Kimmie wrote:

What a cast of characters we have this season!
Marcel - Big ego, bad hair, rude and obnoxious. Where is the fabulous food?
Marisa - She was right on about snitching on Otto since his actions put the entire team injeopardy, however, she needs to pull the stick out from where the sun doesn't shine and just start making some good food. Smirks are not endearing.
Michael - Just an ignorant slob. Yes, food needs to taste AND look good. Yours does neither.
Josie - Loud. Brash. A wild card!
Betty - Being personable is a huge plus. WTG! Congrats on two wins in a row!
Frank - A disaster in the making.
Elia - Watch this one to make sure she doesn't stick her knife in your back.
Ilan - Sleeping giant?
Carlos, Mia & Sam - We still haven't seen much about them. Are the editors trying to trick us?
Cliff - Has been a class act the whole time so far. One of my fav's!
Emily - Passion but poor tasting skills and prejudiced against anyone outside of a 4 star restaurant. G'Bye.
Tom - You are AWESOME! You are the whole reason to watch the show.

posted on November 3, 2006 at 12:50 AM

Dean Estes wrote:

Although the contestants have the use of very nice kitchen tools, I'm not sure I've seen the sorts of things that are used by the "molecular gastronomists." In my opinion Marcel appears to be copping the shell of a concept without the hard work, the research, the tools, and the innovation associated with the chefs who usually receive the MG label. As Tom indicates, snobbery is a turn-off. In this sense Marcel is this season's Stephen. :-) I really like Tom's relevant comments about how even Adria has an understanding of basic traditional cookery. Amusingly, Adria has said that "Molecular Gastronomy doesn't exist. None of us are working with molecules." :-)

posted on November 3, 2006 at 1:07 AM

Carl D. wrote:

Dear Tom,

I love the show (both seasons) so much that I often find myself being sucked into ones that I know are re-runs! Here is my .02 on this season so far.
1) Otto should be back
2)Marissa should be gone
3) It seemed to me that several of the chefs missed the word "entree". While the corn dish looked and sounded terrific, trust me, I am not going to order that anytime soon as my entree!! I think that I can live with Betty as the winner of that challenge, but my vote went to Cliff.
P.S. It might be helpful if you tell the chefs ahead of time who their target audience will be. If they had known that children would be tasting the ice cream, I doubt avocado would have been an ingredient in anyones ice cream.
-Peace out-
Carl D.

posted on November 3, 2006 at 4:22 AM

sandra wrote:

Hi Chef,
I am a young lady just turned 20 and I have loved to cook since I was about 12 looking at recipes in my mom's book The Joy of Cooking...and even before that looking on the back of the Bisquick box! I completely agree with your philosophy on cooking and it doesn't hurt that you are one hot guy! lol. I love Top Chef and I get new ideas for cuisine everyday...maybe I will head to Culinary school one day...Thanks for your witty sense of humor that cracks me up while i watch the show it really makes it that much better! You kick ass and keep making amazing food in your own style!

posted on November 3, 2006 at 5:15 AM

philip wrote:

Tommy
Does Michael the tough guy think that he can intimidate someone from Elizabeth. This Chris Penn twin needs to be on top drunk not top chef. I love the way he slurs his words.I would have rather eaten Em-Bones Hobo stew than his steak sandwich.
I love Padma
PC

posted on November 3, 2006 at 10:20 AM

Chris B wrote:

I too was a little confused about who got picked. I love Betty, and am glad she won just because of that; but the comments about Sam suggested that he won on several counts. (I do not, however, think the comments about others' foods being too warm were really fair....they were told to creatively reimagine a comfort food for the TGIF menu. Would Mia have done better if it were winter? Would she have done better if her dish were first?)

I was surprised, too, that Michael didn't get the axe, but not for long. Let us not forget, friends, that at the end of the show it says that decisions are made in consultation with the producers. In other words: sloppy, boozy, lovable-loser frat boy makes for good TV. For this reason we will see Michael stay as long as possible (which mightn't be long; he's the Miguel of this season, sort of--chubby fun-loving line cook), Marcel stay as long as possible (he's our Stephen-parallel); perhaps Marissa, since she's a bitch (and since Emily is gone); and probably lovable good chef Betty (this season's Lee Anne, perhaps). The rest had better be impeccable chefs or develop more interesting personalities or they will be on the block. Emily would have stayed --Tiffany from season 1, anyone?--if she were actually good. But she was a bit too boring and not quite the chef she imagines herself to be.

posted on November 3, 2006 at 10:30 AM

jeanie wrote:

Enjoyed Wed.'s show. I'm glad Betty won, although any one of the final 3 would have been a good choice. When the 3 M's go (Michael, Marisa & Marcel), the rest of crew can hold their own and could win this, which would be fine too! Marcel is the biggest whinning twerp I've seen. I hope he goes next.

posted on November 3, 2006 at 1:11 PM

Victoriakathryn wrote:

The grilled cheese and soup....a winner? That hot soup and warm grilled cheese were the key word WARM.I heard one of the judges say that it was 100 some odd degrees and that the warm dishes were not received well...make up your mind judges. It is very evident that Betty is your favorite...Zip up your pants and give some of the other good chefs a chance.

posted on November 3, 2006 at 1:20 PM

ssmf wrote:

Any one who does not see the talent in that soup & sandwich combo is nuts, AND she really was the only one who did exactly what they said, which was to take an old childhood favorite and update it, it wasn't a plain grilled cheese it was laced with a portobello mushroom, fantastic, also the soup wasn't just like campbells, it was roasted red pepper , so way back to the start of these comments some one totally dogged on Bettys food, obviously you aren't too hip. The fruit salad was innovative and a stroke of genius in the hot weather, but TGI Fridays would be a less likely candidate to have that on their menue than the fish sticks and the corn or the soup & sandwich, so Betty had it all around to win. She really has a great attitude.

posted on November 3, 2006 at 1:22 PM

Anna wrote:

Aloha Tom,
Please Spam and Poi the Chefs in Hawaii. Make them taste unique tropical food and fruits.

posted on November 3, 2006 at 2:12 PM

LC wrote:

I'm behind 2 episodes of Top Chef and will be catching up with my TiVo this weekend. But I just tried the red pepper soup and mushroom grilled cheese and our local T.G.I. Fridays and it was brilliant! I thought, too, that it was cool to be able to get to taste a Top Chef creation. Great idea!!!

posted on November 3, 2006 at 2:40 PM

Pat wrote:

I really like Betty's attitude. Is she sometimes a little over the top? Of course, but if you work in a profession like hers, sometimes you gotta use the "over the top" to get you "over the hump" when adversity comes your way. The vast majority of great cooks (professional or otherwise) realize that there are a million variables that can throw you off. What makes those cooks great, however, is an ability to ajust and prevail. If you observe her carefully, you'll also see that she's able to make her personal taste secondary to the intent of the challenge. Perhaps it's her catering background, but I find her ability to "read" her audience amazing. She obviously enjoys feeding people, and she's got a joi de vivre that is lacking in some of the other constestants. I'd share a bottle of wine and a chunk of cheese with her any time.

posted on November 3, 2006 at 4:18 PM

Lan Nguyen wrote:

when Betty fought with Marcel! i think she's overeacting and totally unecessary, if it was me i would let it go and focus on cooking. she doesnt need to say all the bad words about Marcel on national tv, she made herself look bad on tv, basically. And i think Sam should win that challenge, its a hot day and his food is refreshing and lite and healthy and everyone like it. I just dont understand why the judges picked hot soup and grill cheese sandwich on a hot day,

posted on November 3, 2006 at 8:39 PM

Michelle wrote:

Also very glad Emily is gone her pompus attitude and incredibly offensive remarks show her blaring imaturiy as a "chef".

posted on November 3, 2006 at 9:03 PM

Cassandra wrote:

I just wanted to say that I love this show. I was very happy when Emily was asked to leave. Her attitude was simply rude. She was obnoxious regarding the challenge with the children, and when she choose to critize the woman who thought there wasn't enough sugar in her choco/lavendar ice cream, her response was degrading and obnoxious. As a business minded person, I realize that the primary aim of any chef is to exceed the expectations of the customer, and she didn't seem to care.
As far a Michael, I think he truly does care about what he does, but sometimes I simply feel his attitude and his boistrous ways are simply to disguise his insecurities/nervousness.
Rest assured I will be anxiously awaiting the next episode.
Regards,
Cassie

posted on November 4, 2006 at 1:06 AM

Rosaura wrote:

Too bad the fruit salad didn't win; it looked the most interesting than any other dish out there. All the other dishes were things I've seen before; I thought the judges were looking for something different.

posted on November 4, 2006 at 2:05 AM

Rosaura wrote:

I was extrimely surprised the fruit salad did not win because just looking at it it was different and apealing to the eye.

posted on November 4, 2006 at 2:14 AM

Brigitte Redetzki wrote:

Boy oh boy, am I cooking up a storm in MY kitchen. I'm a first-generation immigrant from North Germany and the recipes are only in my head. My sons beg me to write them down. Cooking by sight, feel, smell, sometimes sound and last but not least by taste is one thing, but to put a recipe and and my cooking method on paper for my daughter-in-laws, career women who mostly heat pizza in the microwave, is harder than I thought.
My cooking is part my mother, from North Germany, part my aunt, from South Germany, part from ethnic friends and neighbors in Cleveland.
Right now, European cooking, other than French, is not in demand. The trend is Asian and Carribean.

In the Top Chef Ice Cream Episode, none of the 13 contestants chose strawberry, or cherry, or mint, or black currant flavors. I'm wondering how limited are the contestants in their choice of ingredients. Were there Papayas, Mangos, or other exotic fruits available? What about the vast variety of nuts. Were they available?

During the Ice Cream-Firemen's episode the Kenmore kitchen appliances failed twice. I think that kitchen equipment must not fail. While it may be an occurance in a cook's everyday life that kitchen equipments fails from time to time, in a competition of this type, however, the appliances have to perform flawless.

In this case, it is not fair to eliminate a cook because the equipment did not perform to expectation.

A cook cannot, should not, be eliminated because the equipment failed. If Kenmore is the supplier of kitchen appliances, it should be mentioned if it did not perform as expected.
For your next series, please get rid of the SEARS' Kenmore kitchen appliances and supply your TOP CHEFs with reliable equipment of another manufacturer.
I'm just a housewife and I've had bad experiences with Sears' Kenmore appliances.

bre.

posted on November 4, 2006 at 3:51 AM

robyn wrote:

HI. 1st of all- check out emily's bio. says she is a 'master chef' at blahblahblah. THEN, when one goes to the Q&A's; she is (in reality) a line cook at blah, etc. WAY too far over her head this game... think marcel might be in the same boat-i think he just read about "whatever you call it -gastro weirdness" ; foam cheesecake- i dunno. #2 betty. i don't need to see all the skin. but as for 'over the top', i'm all for that- love her for it and would like to have cocktails sometime.
i cook too. and won't name drop like a few. but... (they got nothin' on me)

posted on November 4, 2006 at 4:08 AM

Global Food Lover wrote:

For the korean team, I don't think Otto had gone, not justifying what transpired was acceptable. You have to consider the chaos on that team that has their mind rattled at all times. Mind what he stated at the beginning of his statement realizing that they might have not paid for the lychees, "I think" we got those lychees for free, and notice his reaction of unsureness but at the same time in rattled rush.
Marisa was a self righteous bitch pin pointing the blame on Otto. She heard what he stated then she SHOULD have stated something right then and there. BUT she did NOT til it was too late. And "why" is that??? Alterior motive.
It was the team'es effort that brought them down, not Otto. Irregardless that the lychee incident was brought up, it was returned and not used at all. The FACT is, their food sucked, especially Marisa's dessert! She should have been booted out with Elia.
And another thing, anyone who has good judgement of actions and behaviour, would be able to easily conclude that Michael's action is not of "having an attitude". It is but a playful expression of anxiety. The ones with pretentious, sneaky, delusional (nor necessarily a combination) attitudes are Marcel, Marisa and Elia. And I think you, Tom, just thinks so because the more you hated him, the more negative vibe you get from him which is but a result of your lack of understanding of human behavior.
This mass of society is so easy to judge with lack of obeservation, knowledge and analysis. No wonder the world is so f#*^$d up.
And in case you did not notice, steak sandwhiches are sloppy in general. And TGIF food are sloppy in general as well. Always disppointed w TGIF.

posted on November 4, 2006 at 7:16 AM

Watcher wrote:

Hi Tom,
This message is coming to you from the other side of the Pacific (Singapore to be exact) :) Great episode and great comments.

I was firstly surprised at how narrow some of the chefs are in terms of their knowledge, after watching the past 3 episodes. Never done sushi? Never made ice cream before? I'm very surprised at how limited some chef have of cuisines outside their "zone of comfort" or even some common food like ice cream.

FYI, I'm a 35 year old IT professional. Even I have tried to make ice cream when I was 10! Currently, in my fridge, I have Blue Stilton, Parmigiano Reggiano, miso paste, 2 types of sake, 2 types of Chinese fermented bean tofu, Ikura, tako shioyaki, bitter chocolates (86% and 99% yes, 99%!), balsamic vinegar, anchovy paste, black truffles and a lot of other stuff. My dinner costed US$2 tonight and the next time when I'm in San Francisco, I'll try to make a reservation in French Laundry in Napa.

I can say that as a non-chef, I'm also surprised how snooty and arrogant some of these chefs are. I agree that great food need not be fancy. I grew up with food that takes 20 minutes to cook to those taking 3 days be done (try braising).

I do hope that if any lesson that these chefs take home with them, is that there is a lot more of food than what they have currently skills in. Note that the population of China and India combines exceed 2.2 BILLION people, and yet, I've almost seen nothing that any one of these chef can do proper banquet in their local cuisine.

Tom, for a elimination challenge, can I respectfully request that each chef try to reproduce any one of the 101 dishes of the Imperial Chinese Banquet (aka Banquet of the Mah-Han)?

posted on November 4, 2006 at 12:46 PM

EF wrote:

I saw you at the American Food and Wine Festival at universal studios this year....and wow, you really are sexy in person. It's good to know that you are also have a good head on your shoulders, and you don't fall in line with some of the Chefs who seem to be very pompous and arrogant. I have been told by several people that I would make a good host for Top Chef...let us know when you are casting for season 3? I'm glad that Emily was booted....it seems Karma caught up with her...and quickly

posted on November 4, 2006 at 1:25 PM

Glenda Greathouse wrote:

What a show. It is fun to watch and learn. I bet the outtakes are as fun to watch as what is shown.

posted on November 4, 2006 at 2:18 PM

sonya wrote:

Hey, Tom I really enjoy the the show and I am tuned in every week. What I have to say is I don't trust Marissa she seems to be a very jealous person and she is alway's the first person to critic someone elses food. When the lechie incident happened I felt she was just as guilty because she knowingly left the store with the lechie and she knew before the van left the parking lot. She could have said no way take it back or else then and she choose not to. She waites to get back and say something to you which was the right thing to do. I think she did it just the way she wanted to to just to bring otto down. I watched that episode and what otto said was I think we got the lechie for free. Everybody watch out for Marissa she is another bitch just like they had in the first episode that's why she lost. God don't like ugly.

posted on November 4, 2006 at 6:52 PM

Tom wrote:

Tom,

Your show is teaching terrible restaurant and management ettiquette. To let Marissa throw Otto under the bus for the Lychees is just terrible. You are not teaching the chef's to take personal accountability, which is the most important aspect of running any business, let alone a kitchen. Like a previous poster said, this must have all been done for TV purposes- showing the actual level of "reality" going on here. If that scene was not edited and plotted for TV, you all should be embarrassed to support such behavior. When you let events such as the Lychee incident happen in your business, you create a recipe for disaster. It is just bad business and terrible management and leadership training. These chefs should not only be held to high standards for the type of food they produce, but also for their professional business ability and personality traits. Marisa will never be anything but a whiny pastry chef who creates dishes that may look pretty, but never taste like you wish they would. She is making good TV, but it stops there. You all did the wrong thing in the Marisa/Otto situation.

TB

posted on November 4, 2006 at 7:20 PM

PLC wrote:

I don't get it. You asked for an entree and we get a side dish of corn, and a dessert. Yet, where were the rules. Why were these not on the chopping block for not do it correctly. There defenately seems to be some favortism going on here. I did not notice as much the last season.

posted on November 4, 2006 at 7:24 PM

June wrote:

Betty needs to be more careful with ther insults. As far as I can see she had no reason in using the language she did. She is a little brown-noser too, pay attention, don't be fooled she is an actress after all. By the way the amount of cream in that soup will give you a heart attack. Nobody will ever go to TGI and order soup. They will however go for a pork chop with mashed potatoes.

posted on November 4, 2006 at 7:44 PM

BuffytheCat wrote:

First, I just have to say it. It was "Roasted Red Pepper Soup". Why did it win over the fruit salad? As good as it may have been, it didn't really meet the criteria of the challenge. The same could be said for Cliff's, as well.

Betty's dish was right on the mark. An old favorite (tomato soup and grilled cheese) updated (roasted red pepper and portabello grilled cheese). Based on the reaction of the firemen, it must have tasted really good, too.

posted on November 4, 2006 at 7:48 PM

terri wrote:

Molecular Gastronomy sounds like a disease. I have yet to be really impressed by any of the chefs this season but I am most definitely hooked and will keep watching. I guess you could say Marcel is this season's Stephen but no one can beat that character! Please tell me Top Chef plans on doing a "where are they now" episode in the future. It would be really interesting to find out what people are up to now.

posted on November 4, 2006 at 8:14 PM

Craig wrote:

I watched al three of the first episodes this afternoon. This is a great show and I really liked the challenges. What I would like to see as a challenge, is feeding the homeless in a shelter, and the diners could be the judge. I think that may provide the food snobs with some stretching. Have a great day. By the way I am a social worker for the County of Riverside.

posted on November 4, 2006 at 8:26 PM

Amy wrote:

I agree with Tom's comments. The basics aer so important, I think so many people get caught up in the stress of the imagination process, they forget to focus.

Also, why do people give Marcel a hard time, he seems like a good guy.

posted on November 4, 2006 at 10:49 PM

laurette wrote:

Sorry but I first Thought Betty was TC#1 version of cynthia, she seems so nice and sweet on the outside, older like Cythnia for TC1, own business, and nice. but Betty true phoneyism is starting to shine through. Cindy would have been a bigger person and not said that, The Marcel( very like Steven, that hair ), so therefore Betty is hidding somethinG!!

We noticed that you edit the "free Lycee" part you never said that on the first airring then on the reedited you said free Lycee!!

I hope you are pulling a top chef and will bring back Otto, cause it is clearing he should not have dropped out and if you did not bring him back to comp.

You should and if you did not shame on you, I could not live with myslef if I did that, him having to bring them back to the store was good enough.

And if he had to go so should have that twit and the rest of the team that new. that was so unfair.

He said to all" I THINK we got a free case of Lycee!!"
Shame on all of you!!
You don't read people very well.

Padma is so dumb, Phoney and conceided, cause she said

"I"... not you, the judges,we,

I would like to see the following bla bla bla, Tom get ride of her!!

i am suprise at you

posted on November 5, 2006 at 1:26 AM

Cindy wrote:

I was surprised to see Emily leave rather than Mike. Though Emily really made a mess of this challenge, she seems to have done well to this point in the other challenges. Michael has been less than impressive from the first quickfire challenge and in addition has a bad attitude. At least Emily, abrasiveness aside, seemed to really care about her work. It will be interesting, though, in the weeks to come to see what trouble Mike causes. I'm absolutely addicted to the show. You just can't get enough "Top Chef!"

posted on November 5, 2006 at 1:43 AM

Diane wrote:

Hi Tom,
When this new season began it was advertised as if we were going to watch a bunch of gladiators rather than chefs. I don't know if there is a "gladiator" mentality among chefs, but I really don't recall seeing this level of hostility from last season. Yes, we had Tiffany, who for some reason that I will never understand, made it to the very last contest. Then there was stuffy Stephen who actually did have some talent unlike Marcel who is trying to fake it till he makes it, which he won't. It was clear to me with Michael that he was standing in front of the judges very drunk based on his slurred speech and his belligerent attitude. I was so glad to see sourpuss Emily go. It was clear that she didn't think a customer's criticism of her ice cream was worthy if the customer was overweight. How ironic; this is the customer you are trying to please. Skinny customers are less likely to be going for the ice cream, they will go for the fat free frozen yogurt! The "I hate Kids" statement didn't go over well either. At least we didn't have to suffer through any more of her snobbery for another episode. I just can't believe that a person who only worked in "4 star restaurants" could possibly be so stupid as to oversalt a dish. I agree; she flunked cooking 101.

posted on November 5, 2006 at 11:06 AM

Bricktop wrote:

I don't have a problem with Emily going, because of her oversalting, but to me, Michael should have been the one axed. His attitude, coming in to the judges table slouching with his hands in his pockets drives me nuts. I would have personally come around the table, and kicked his disrespectful butt out of the door. I wouldn't let that jerk open a can of Beefaroni for me.

posted on November 5, 2006 at 11:08 AM

Lib wrote:

Several days have passed since the last episode. Hats off to Betty for her win. You bet, mac n cheese and tomato soup represents comfort. My youngest son, 29 years, was visiting us recently and he started to feel poorly. I told him I would go to the store and purchase the makings for chicken soup. Then I would make him a grilled cheese sandwich and soup. His comment was, "Never mind the chicken soup, get Tomato Soup. You can't have grilled cheese without Tomato Soup." I also remember coming home at noon from school to my mom's homemade mac n cheese. It was the BEST. The topping had to have a thin, crisp crust. (We didn't grow up in the Kraft time).

Marcel, Michael and Emily are all young. Give them time. Hopefully maturity will set in and they will wake up. Pastry Chef, her name escapes me as I'm typing this, probably will not last long unless she starts to worry more about her products than what everyone else is doing wrong.

I love the show. Keep it coming.

posted on November 5, 2006 at 1:33 PM

Bratty wrote:

Betty --- YOU ROCK GIRL!!! I made your recipe at home .. I can only say one thing .. DECLICIOUS!!! My friends and I LOVED it .. talk about having something very comforting on a snowy day! I like your spunk and determination in the face of the beastly Marcel whatshisname .. loser boy .... whaaa the fryer isn't hot enough try to intimidate you dude ... YOU TOTALLY ROCKED IT!!! CONGRATULATIONS ... CLEARLY YOU WERE THE WINNER ... NOT ONLY IN FOOD ... BUT IN MIND AND SPIRIT, AS WELL!!!

posted on November 5, 2006 at 3:43 PM

Jean Bennett wrote:

Tom, I agree with your comment about food; one of my most memorable dining experiences was opening night at Roxbury; I was up from La Jolla with friends who owned property the roxbury owners wanted to open a cafe in La Jolla in. One of the most popular dining choices for all of us was "meat loaf!" I am sure you can appreciate that it was the #1 comfort food; personally, I had spinach and mac & cheese with mine but most had the smashed taters with theirs and salad. Meat Loaf at Roxbury in Beverly Hills ... what an experience! after desert we wandered upstairs to hear the band and mingle with the locals; among which Brian Denehey, Mick J, Cher, a very young Brad Pitt and several young starlets ...

hope the mafiosa hitman wannabe doesn't win this season as i can't imagine a worse choice for a chef; criticize his dinner and your life is over! :-)

posted on November 5, 2006 at 4:10 PM

jean wrote:

Having read all of the above comments; i am shocked how few viewers didn't listen to the challenge: Create An ENTREE! Update a Childhood Favorite. First of all, the corn dish and the fruit dish were side dishes; second did anyone have a corn dish as a childhood favorite; and didn't we all eat fruit for desert as children! I think the judges were right on. Betty listened (as every chef has to do in order to get the orders correct) and she executed the challenge to the letter (just as chef's need to do to be successful)! Boring, maybe, but she was right on point.

And she has a great outgoing personality which every Top Chef has to have. She isn't an intimidating mafiosa wannabe; she isn't a whining wimp with a bad hair mullett; she isn't a juvenile delinquent who refuses to become an adult; and she isn't a snitch or victim trying to cocquette their way into fame. She is down to earth, outgoing, intelligent and knows what a chef has to do.

In other words, she is a Top Chef!

posted on November 5, 2006 at 4:32 PM

MTM wrote:

Bless you, Tom. The elitist snobbery we've seen from some of these contestants, the assumptions about unsophisticated pallets they must have in this group or that one, seems to be a recurring red flag on who just doesn't have the knowledge of real people that eat at both Megu and TGIF on different occasions, and who lack the character to succeed in a stress-fueled competition.

In the performing arts we have a saying, often attributed to the great Bob Fosse: Without Joy the work is meaningless. If your cooking is an art and not just a way to make dead animals and plants fit for humans to eat, then it has to come from the good place. If you're wrapping yourself up in self-important superiority, us and them, people who eat perigord truffles and people who eat mac 'n' cheese, then you're not going to go the distance, in cooking or in life.

posted on November 5, 2006 at 6:13 PM

Josh wrote:

I thought the bacon avacado ice cream had to be the funniest thing I have ever heard. Anyway we can see that recipe?

posted on November 5, 2006 at 6:47 PM

Tara wrote:

I love Betty, but I don't think she should have won the challenge. Sam and Ilan's dishes were more creative. They are definitely "cravable". I think all the dishes in the top four should be added to the TGI Friday menu. I also think that Marcel's actions were very juvenile. Betty might have let her anger and aggravation get the best of her, but she didn't do anything to Marcel during his preparation. Marcel's interference was intentional and childish. Michael is sloppy and too “whatever”. Marisa is a tattle-tail and Elia is a snake in the grass. Marcel, Marisa, Michael and Elia are on my top four list of who I would like to hear “pack your knives and go”.

posted on November 5, 2006 at 7:49 PM

Sylvia wrote:

I'm sure when the creative menu writer types get hold of this, it wil not be listed as "grilled cheese sandwich & campbell's tomato soup." Of course, that's another job, maybe we should see the contest for that. Sounded delicious to me, as did most of the top 3/4 of the dishes.

posted on November 5, 2006 at 9:49 PM

missy wrote:

I disagree with william regarding the grilled cheese sandwich. after reading the recipe there was more to it and the challenge was to expand on an everyday meal. what is more everyday than grilled cheese. theres not a person in this country who hasn't tried that.
I totally agreed with letting emily go for something as basic as over salting. after episode two when she talked about hating kids i was glad to see her go. By the way Emily when my hubby and I go to Dallas or Atlanta our kids 6/8 go to eat with us and they can enjoy fine dining as well. the challenge was ice cream for goodness sakes.

posted on November 6, 2006 at 4:49 AM

Melissa wrote:

My husband and I were trying to figure out how the judges could have possibly chosen between Micheal or Emily to go home, but then I pointed out that the very first requirement for food is that it be EDIBLE. It would have been wildly unfair to send Micheal home instead of Emily, as much as he richly deserved it.

It puzzled me why some folks made side dishes when it seemed clear that they were looking for a feature entree. If the fruit salad guy and the roasted corn guy had expanded their dishes just a little bit to be a full entree (say add some grilled bread points w/ a shmear of something to the corn and a cheese componant to the fruit)--I could have seen any of those on a TGI Friday's menu. If I were on the show (and it weren't 110 degrees) I would have made a cream of soup with a sandwich (probably grilled cheese of some kind). My mom always made me the campbells version w/ a dash of sherry. But considering the heat I probably would have gone with a grilled tomato and corn gazpacho.

Oh, and for the ice cream, I would have made a watermelon basil sorbet. Hard to think of summer stuff when it's freezing outside but there you go. LOVE THE SHOW, if only for the fantasy of projecting myself there!!!!

posted on November 6, 2006 at 7:34 AM

Kevin Mac wrote:

You couldn't be more on the money. As one who cooked professionally for many years from bars to 4 star restaurants it is all about putting the best product out there, whether it be a bacon cheeseburger or seared foie gras.It is nice to see some folks like Betty,Sam,Cliff,Ilan and Mia just go out there and deal with the task at hand and get it done well. They all have pride in their food. As most chefs and cooks will attest to, and the end of the night all you usually want is a few cold beers and a late night grilled cheese or something else simple.Food snobbery may exist in some circles but it has no place in the kitchen.

posted on November 6, 2006 at 9:56 AM

Diane wrote:

Hi Tom,

I certainly hope Betty gets this message. She needs to do her soup and sandwich at her restaurant in order for it to be done right. I went to TGIF last night, and whatever they were calling it, it certainly did not look as full and yummy as the sandwich Betty served to you people at the firestation. It was made with Cibatta bread, not wide loaves of french bread, and it was as flat as a pancake. The soup was served cold. If Betty had served this to you at the firehouse, she would have been one of the bottom three. I could have done a better job at home, and in fact I will make this sandwich at home. I saw the recipe as presented by LeeAnn, and it also looked nothing like the poor fare TGI Fridays is doing. Why don't the producer go after Chili's next time. Unfortunately, my husband and I are noticing that TGI Fridays has gone down in its quality. We love fine food, good old fashioned comfort American Food and everything else in between, and we like to think we are fair food critics. We have totally given up on TGI Fridays. Betty's dish was their last ditch effort to impress us, and failed miserably. Tell the producers and tell Betty. They are not doing her recipe justice at all.

posted on November 6, 2006 at 2:35 PM

Marilyn wrote:

Tom:
I'm having a major problem with a majority of the contestants this season. Season One constestants were fun, some quirkiness, but not rude and foul mouthed as the majority of this season's people. This group, excluding a handful, should be gearing up for "Hells Kitchen." Top Chef had an air of professionalism last season that is not apparent in this group this season. There is not a Harold, LeaAnn, Dave, or even Tiffany in is this group. Tiffany had her personality quirks, but she was always professional. I even miss Stephen, he was arrogant, but maintained a style about him. This is the only reality TV show that I watch. Please, for season three, revert back to the quality of people that you had the firest season.

posted on November 6, 2006 at 3:10 PM

Jeffrey wrote:

CARLOS , CARLOS, CARLOS, CARLOS, CARLOS, CARLOS, CARLOS. I am learning so much from you man, KEEP UP THE GOOD WORK. Remember we sing in the choir together.

posted on November 6, 2006 at 3:45 PM

raz wrote:

I agree that all great chefs have a command of the basics. Unfortunately this isn't true sor some of these contestants. To me a Top Chef not only has this command but is a leader & an innovator. Betty, Cliff & Sam seem to be on the right road to becoming a Top Chef, others are middle of the pack getting by with no major mistakes. While they might not like the challenge, they rise to the occassion & produce what is asked.
I sure wish you could have eliminated 2 this week. Emily needs to relearn her basic skills & learn to control her mouth. I'm sure her attitude towards kids did not help her promote her ice cream to them. Mike needs to either grow up or cut back on taking substances. How did he ever make the initial cut to get on the show!!
Marissa should never say she is a pastry chef after her dessert.
Marcel reminds me of the Stephen from the 1st season, I think he went too far in trying to provoke Betty, hurray for Betty for not responding into his harrassment.
Otto I think knew right off that they had not paid for the lycee & should have taken care of it right away. But then again others that heard him say this should have stopped right then & gotten it cleared up.
Taking into consideration these chefs experiences, training or no training, self belief that they are worthy of the title of Top Chef. They are being judge on - did they compl