Tom Colicchio's Blog

Up In Their Grills

June 21, 2007

First off, I would like to address the groundswell of opinions on the boards from my last blog.

A large number of people, citing Dave's downfall in Season One, wrote in that Howie should have been eliminated from the first episode because he ran out of time and left off part of his dish, rather than Clay, whose dish – while awful -- was complete. Apparently, there's a group of scorekeepers out there who carefully tally the results from episode to episode, and frame them as inviolable precedent.

The only way for me to address this is to explain that there are no hard and fast rules; As a judge, I need to reserve the right to stay in the moment and use my judgment based on the overall criteria and the ever changing scenarios before us. I'm not suggesting that we throw consistency out the window -- that would be ludicrous, and would undermine the credibility of the judging process; rather that our audiences understand that with each new challenge, the context changes perceptibly.

What may make perfect sense in one challenge with one set of competitors is less relevant in a challenge with different parameters. As judges we need to stay on our feet and evaluate the totality of the experience, without an anxious recap of all episodes past; we need to go by our gut of what is fair and truthful given the challenge at hand.

There are three hundred and twenty-two comments so far. Add yours! Permalink

Comments

Daniel wrote:

Tom, I am surprised at how many comments there are from the contestants at their amazement by the time constraints and criticism. Example, in episode one they were surprised by the quick fire. In episode two some people made comments about how little time there was in the quick fire and lastly one said how they weren't expecting critical comments from the judges. (This too was during the quick fire) Do they not watch the show before they apply?

posted on June 21, 2007 at 5:58 PM

Art wrote:

Tom,

You guys sort of blew this one. The term "barbeque" means something very different in the South as this Wiki Article proves conclusively. It does NOT mean GRILLING MEAT.

We call that, GRILLING MEAT.

http://en.wikipedia.org/wiki/Barbeque

posted on June 21, 2007 at 6:10 PM

Deborah wrote:

As a huge fan of the show, I admit I was quite taken aback by the decision to keep Howie although he did not complete the challenge (re: Dave blundering in season 1). I do agree, however, that Howie is the more competent chef (albeit an arrogant little troll). I appreciate the time you took to explain how/why you reached the decision you did (you certainly did not have to).

btw-- do the Chefs' have an individual address provided by the show to receive fan mail/e-mail?

Keep up the great work.

posted on June 21, 2007 at 6:17 PM

NotQuiteJuneCleaver wrote:

I personally think the season is off to a great start. Our whole family loves the show (we are all a bunch of pretty good cooks ourselves...the term chef would probably be stretching it a bit)and don't envy your jobs in the least. I do wish the grown men would get over being such whiny babies but I doubt that's gonna happen. And NO ONE needs to make excuses for bad decisions and flopped food...we all know what excuses are like. Be big enough to say "I screwed up." Not "so and so did this, or so and so is pointing fingers and accusing." Geez.

So far I think (yeah, I know what my opinion is worth)all the judges have been very fair. I happen to adore Anthony Bourdain and love his inability to keep himself from speaking his mind. And he is ALWAYS spot on.

You are inspiring our 11 year old (Ben) to become a chef. In fact he already makes his own cooking show with his cousin. Its a hoot! They film, edit and make DVDs for the rest of the family. I have told him so many times it is a worthy profession to feed people. Maybe he will stick with it. I hope so.

posted on June 21, 2007 at 6:20 PM

Andrew wrote:

Chef Colicchio-
First off Congrats on your James Beard Award, and good for you to make sure your integrity and judgement were put first in these competitions, I'm glad a real, true to life, bad-ass chef can judge these people especially with the likes of Chef Bourdain, I can't explain how much I appreciate the seriousness of this show, as a Culinary Student I can speak for many when I say you and your show is an inspiration, and the realism can't be truly appreciated unless you know about food, and cooking. So I leave you with a Right On Chef and keep up the good work!
I got my money on Hung.

posted on June 21, 2007 at 6:32 PM

ozzie C wrote:

Tom
I understand what you are saying about the apparent discrepancy in decisions. However, if I except your explanation, then I must also say that the editing from season 1 was Atrocious. Watching the final episode it certainly appears, from the comments that made air, that dave finnished 2 in the 1st quickfire 1st in the 2nd. On the 3rd challenge if you ask yourself whats worse. tiffanys fatty poorly seasoned offering that was clearly not appreciated by the intended consumer or daves appreciated offering minus 1 dish that by your own admission could have been as simple as assorted vegitbles with ranch dressing. I cant help but wonder if the deciding factor was simply that knowone wanted dave and his issues to represent the 1st and possibly last season as the best that top chef could produce.

posted on June 21, 2007 at 7:02 PM

Pop Cultured wrote:

Tom - You wouldn't be wasting your time with this show if it wasn't your final say...and Gail's, of course, who is gorgeous...the fact that you judge the food and not the cooks is what makes this show wonderful...

I know in Season 1 that you loved Harold from the beginning, and I see it in your face again when you talk to Hung...he is a talent, but seems like he is rather childish...I can't wait to see what happens for what seems to be many episodes featurng the both of you...

I saw some ego out of Sandee when on the chopping block...i like how you let them be themselves until they disrespect the overall goal of producing innovative and delicious food...it was great because she deserved it...but, i know your goal was not to hurt her and rather to educate her...

say hello to Gail for me...you guys are all linked for making the best show on TV next to Lost...no offense...

Pop

posted on June 21, 2007 at 7:14 PM

tina wrote:

Hey tom... i know you have a very refined palet... but do you ever crave crap food- like a big mac or taco bell or chinese delviery?

posted on June 21, 2007 at 7:19 PM

Kristen in Louisiana wrote:

Dear Chef,
Thank you very much for going into such great detail to explain the voting and decison making. I think you have so much class and are a very honorable man. I also think, like I said last week, that you are very attractive!!
I was so surprised and very disappointed in Sarah's comments about Chef Van Whatever (Norman) being so critical. Well, what did she expect? She didn't have a clue what she'd even made!
Looking forward to next week. Keep up the great work and I really hope to visit one of your restaurants soon!!

posted on June 21, 2007 at 7:22 PM

Les wrote:

Tom,
It is difficult for people to judge the food when we are sitting on this side of the TV screen. You are a professional and world class chef and indeed have more knowledge then we do. I think we, the TV people get caught up in the drama rather then the food. You have said before that it is all about the food. I may not always agree with the judges decisions, but you all are certainly in a much better position to judge then I am. I love Top Chef and look forward to more great cooking and comments by the judges.

posted on June 21, 2007 at 8:02 PM

BrooklynQ wrote:

I really enjoy the show, but I think you guys blew it big time in this last episode.

You are a trained chef. You at least, should know the difference between barbecue and grilling. That was not a barbecue challenge by any means.

I am a certified Kansas City Barbeque Society judge. I took an oath to defend and uphold barbeque.

You eliminated a contestant because she didn't prepare her dish using the cooking method that a "barbecue" contest required. By your own standards, all of the chefs should have been eliminated.

Shame on you and the rest of the Top Chef staff.

posted on June 21, 2007 at 8:10 PM

Curt Hutsell wrote:

Would just like to say that I really enjoy the show & think you're all doing a wonderful job. This 3rd season looks like it's going to be as good or better than the first two seasons. What I would like to know is when are the DVD's for the first & second seasons going to come out? I wouldn't mind even if they were unedited, that would be interesting to watch what happens before it has to be shorten for TV.

posted on June 21, 2007 at 8:12 PM

SJH wrote:

LOVE the show but I am already dreading the drama that seems to be brewing among the chefs..........
Quickie comments :
The editing department needs to distribute camera time more evenly among ALL chefs. Thus far, we have seen mostly the guys and Micah, who is already getting on my nerves .
Padma, who still is in critical need of some vocal coaching, is much better so far this season than last. And, I am hoping that she took the many criticisms about her wardrobe choices to heart as she looks so fantastic now . She looks elegant, not trashy like last season.
Where the heck is Ted Allen ? I was so psyched to see he was part of the judging panel and we have yet to see him.
Lastly, did anyone besides me notice how many of the chefs tasted with their fingers ? I just think it's funny because Ken from TC1 was booted from Chef Hubert's (sp?) kitchen for doing just that..........
I anxiously await each Wednesday !!!!!!!

posted on June 21, 2007 at 8:24 PM

Marc wrote:

I am interested in finding out what the name of what looked to be a rose champagne that Hung opened up at the bbq? Thanks, and love the show!

posted on June 21, 2007 at 9:18 PM

Linda wrote:

Hi Chef,
Well this season is off to a good start..I am surprised by the comments from the chefs about time contraints and cristism..I mean, what did they think this was all about..I do agree with your decisions regarding the first and second elimations..I do hope that Howie does better next time..Although some people felt that Howie should have been eliminated instead of Sandee, because her dish was more upscale, but they have to remember that the judges said they couldnt taste the lobster..And then you have Micah missing her daughter, whats up with that..And it never fails, Chef theres always one person each season who thinks there better than everyone else and or talks too damn much..This season is of course, Joey..What a whiner, and his dish wasnt even that great..
Thanks Chef, I always look forward to your opinions on the show..Keep up the great work..

posted on June 21, 2007 at 9:50 PM

tuppersharon wrote:

I am so excited about this season of Top Chef. I was hoping for fewer drama queens than last season, but alas, it looks like there's lots of drama to go around. I agree that the editing of all the footage isn't always representative of what is happening, I guess it makes for better TV, but to me, it's about the food more than the drama. Speaking of drama, I have to love Padma! I don't care what other people say about her, I've never had an issue with her wardrobe or anything else about her. I love to see what she's going to wear and think she's gorgeous and she EATS! I'm looking forward to seeing more of Gail and Ted Allen and of course Tom, you're my fav!! Can't wait to see what else is in store for this unusual group of chefs this season!

posted on June 21, 2007 at 10:32 PM

Mike Fincham wrote:

Dear Tom,
I love your show, but I was a bit bummed out that the competition turned out to be a grilling competition instead of a real bbq competition. However, instead of complaining too much about it I decided to see how I would measure up to the challenge. I took a shot at it this evening and wrote about it on my blog at www.bbqgeek.com. My entry? Spice rubbed, smoke roasted duo of tri-tip served with crostini, baby arugula, maytag blue cheese, onion jam, and served with tri-colored barbequed beans and smoked chorizo sausage.

I made a concerted effort to put as much smoke into this dish as I could in just two hours. The end result was pretty tasty. If I was to change anything, I'd probably get rid of the vinaigrette on the baby arugula. The acid overwhelmed the smoke.

Having said all this -I love your show. It's the highlight of my summer. I look forward to seeing what you bring next weeks. Please consider challenging future contestants with a real BBQ challenge. I'd love to see classically trained chefs have to step up to a smoker and see how they measure up.

Warm regards,
Mike Fincham

posted on June 21, 2007 at 11:03 PM

AFishaNado wrote:

Tom -

How can you possibly worry about a few asshats on the messageboard? -- like the guy here who uses WIKIPEDIA as a *definitive source* to prove his asinine point. (Unless his point is he's a tool... in which case he made his case brilliantly)

You're entertaining both on the boards and on the show, and I hate to see you slip into affronted mode, both because the people you're addressing don't deserve your time or attention, and because those of us who are entertained and informed by your relaxed and candid mode do!

xxoo

posted on June 21, 2007 at 11:12 PM

Monica P wrote:

Hi Chef,

I think you all do a fantastic job in judging the contestants, and I love love love the show.

My suggestion.....make these folks take a box of Hamburger Helper and elevate to 'the next level"!

Also...would love to see Mario Batali as a guest judge.

Monica P
Seattle, WA

posted on June 22, 2007 at 12:03 AM

Lea wrote:

You guys missed the mark BIG TIME on this one! Sandee was one of the most talented chefs this season and I beg to differ that her dish wasn't bbq! I concur w/the other posters that bbq isn't about grilling meat. I am so disgusted about this elimination that I likely won't continue watching this season. Are you sure there was nothing else that swayed yours and the other judges decision to eliminate Sandee (cooking aside)? You should redeem yourselves and bring her back...

posted on June 22, 2007 at 12:07 AM

Linda in California wrote:

I love your show. I have really gotten hooked and look forward to Wednesday nights. I just want to say that I think the decision made last night was fair. I do want to add that I agree with Tom when he stated it was getting harder and harder to keep Howie around...There is always next week, right?

posted on June 22, 2007 at 12:13 AM

Pat wrote:

I agree with SJH about the editing. In the first show, only 7 of the contestants ever really got to introduce themselves. Many of the girls are just being left completely out of the show. I don't even really know who Lea and Casey are and when I went to look them up on the site tonight, Bravo has removed their bios. When you click on the "Cast" link, all you get are the bios of Tom, Gail, Padma and Ted. I want the chefs' bios put back on the site!

I am tired of all the air time wasted on Howie and Joey. Neither seems likely to last long, so why are they dominating the show? Didn't Bravo learn anything from last season? We viewers want this show to be about the food, not about dysfunctional, juvenile, over-grown boys screaming obscenities at each other. If that keeps up, I will tune out again. I didn't watch any of the shows after Marcel was physically attacked last year and I'm perfectly willing to stop watching again if the show veers too far off track.

posted on June 22, 2007 at 12:34 AM

Jason wrote:

Hey Tom. I'm from all over the midwest from Texas to Missouri and we know our BBQ. Chicken legs? You let a guy slide with chicken legs? I can cook some pretty damn good chicken legs but I would never call myself a top chef. I agree that heating up something over a grill and not actually cooking it there isn't BBQ but the guy did chicken legs! There wasn't a special glaze, or spice rub, or delicious sauce to spread over them. It was just chicken legs!!??!! What's he going to do next, grilled cheese? Anyway, the show is enjoyable and I do respect you. Now critique that guy into shape!

posted on June 22, 2007 at 12:39 AM

Christopher Reimer wrote:

This season is getting off to a great start. It's really nice to see the top end cooking, the middle getting squeezed, and the botom end shaking out so early. With Season One, we had to wait until half-way through. With Season Two, it never came.

posted on June 22, 2007 at 12:49 AM

Michael wrote:

Dude,
As male chef, have your ever seen a hotter chef than Casey? That girl is smokin'!

posted on June 22, 2007 at 1:00 AM

Sara Hannigan wrote:

I think that you are so amazing, and you're insight and thoughts on the food make the show worth watching! I'm not even interested in cooking, but I am so addicted to this show because of the intelligence of the judges and the skill of the competitors. Thanks for making the show so phenomenal! It truly wouldn't be worth watching without you!

posted on June 22, 2007 at 3:02 AM

Karin wrote:

Its too bad Sandee got kicked this week - Howie should have been the one to go. Last week he was given a reprieve when he didnt complete the challenge and this week his food choice was uninspired and clearly not executed properly. Sandee may not have had the traditional BBQ item but it was executed well and could have passed for a "Kabob" if you ask me. Good Luck to you Sandee and Howie say a prayer cause I dont know how many more chances you have unless you have 9 lives like a cat.

posted on June 22, 2007 at 4:11 AM

Darrell wrote:

Tom,

Great show! I really like the Miami location. I have to say I was surprised that given a citrus quickfire challenge none of the chefs responded with a "Ceviche". Would this have been a good direction? Or would it have fallen into the "there's no cooking involved" category?

posted on June 22, 2007 at 6:44 AM

PeachPie wrote:

Tom, it kind of pains me to see you write this kind of blog, but I suppose it needed to be said now at the beginning of the season. I think many of us who've watched from the beginning already know how you approach judging. We may not always like your decision, but I think the majority of us still fully respect and trust it. So just keep doing what you do. There will always be a debate on the boards, about every episode, no matter what. We all know that. But that's what makes people keep watching. : )

I hated to see Sandee leave, too. Would have loved to see what she might have created. And what a great personality she has! But as we all know, it always comes down to a dish by dish competition.

Looking forward to your blogs. OH! And where is Sam's blog? It's not here this week. Please don't tell me Bravo pulled it!!!

posted on June 22, 2007 at 6:44 AM

joel abramson wrote:

The show is enjoyable to watch. I don't have any idea of how it will come out, there is no way I can judge the show since the only thing I can really judge is the plating and not the taste.
Even if I can make the recipes that wouldn't be fair since I don't have the same cooking skills as these chefs. Perhaps that is why
it is easier to watch the Runway show, it is only about visual
aesthetics and not a competition in which I can only judge half the product. Do keep up the integrity of the competition and
make sure it is about the cooking.

posted on June 22, 2007 at 8:11 AM

joel abramson wrote:

posted on June 22, 2007 at 8:11 AM

Hungover Gourmet wrote:

Great show and the new season is off to an interesting start. I've always enjoyed Top Chef from the standpoint that it's more of a cooking competition than some of the other reality cooking shows out there. But I couldn't help but feel that this week's dismissal of Sandee was based as much of the dramatic potential of Joey and Howie as it was on the food.

As one poster already commented, none of the chefs really made barbecue. They grilled their food. There's a difference. As for Sandee, her dish was definitely upscale. Joey's drumsticks and Howie's pork tenderloin were hardly upscale, though they were grilled. Each of the three had a strike against them.

Based on "potential" or what the judges felt each chef was capable of I could see the judges making an argument for keeping Sandee and ditching either Joey or, more appropriately, Howie (who has failed to deliver anything of merit).

I know the goal of Bravo is to create a show people will watch. But this season already seems to have its Marcel in Hung. Keep the show about cooking. Not drama. Not personality conflict. Not potential. You can either do it or you can't and based on that Howie should be sitting at home.

posted on June 22, 2007 at 8:48 AM

scott wrote:

i thought the text page at the conclusion describing how the judges, producers, and bravo execs all decide who stays or goes was very telling.
it may be naive, but i liked the show believing that the judges made the call on merit.
now i must understand that it's entertainment and drama sells, bland does not.
understanding does not make it any less disappointing that results may be born of manufacture rather than astute, rule abiding judges!

posted on June 22, 2007 at 9:10 AM

Pamela Hatch wrote:

I have watched both of the previous seasons of the show and was eagerly awaiting this episode. I was not disappointed! The caliber of the chefs seems to have increased dramatically which is a real treat because I thought that a number of season 2 chefs seemed a bit "lame".
I think that all of you do a first rate job making what appear to be some really difficult decisions (I'd be a better judge if I could taste the food.....Oh well, such is the stuff that dreams are made of). In any case, "cudos" to all involved and I hope that you are already making plans for a 4th season. I, for one, would really miss it.

posted on June 22, 2007 at 9:46 AM

Cooking Amateur wrote:

Chef,

I'm afraid I fall in the camp that is appalled that you confused barbecue with grilling. To me, that is like calling for frying when you meant sauté; some people may not care, but a chef should know and appreciate the difference. As soon as you gave the time requirement it was clear that it was a grill challenge and not barbecue. It is simply impossible to cook a pork shoulder in less than two hours.

It would be interesting, in the future, to see a real barbecue challenge. Controlling heat with briquets over several hours is a challenge, as is slow cooking tough cuts of meat and then presenting them in a original way. I confess I spent my dream time trying to figure out how to present shredded pork elegantly.

I was also appalled by the use of lighter fluid. It takes ages to burn out the flavor of lighter fluid and keep it out of your food. Yuck.

posted on June 22, 2007 at 9:52 AM

rusty shackleford wrote:

Tom,
You seem very defensive which makes me believe you know what you did was wrong. The viewers aren't idiots like you imply with your "scorekeeper" comment, it was the final challenge of season 1 and Dave would have won it but he forgot to complete a dish, making it the most memorable moment in the shows history. You also claim Tiffany got all 2nd places, which is funny because I recall her coming in last in the junk food part, and even if she come in second in the junk food she still would have been 2 2 and 3 as opposed to Dave's 1 3 1, if you would have gone with the same judging criteria you used for Howie's challenge. So in no way did his DQ contribute anything, it was the cause of sole cause of his losing the challenge. It's simple if you don't complete the challenge you lose, no way it can or should be subjective. You judging credibility is now suspect.

posted on June 22, 2007 at 10:10 AM

Cindy wrote:

I love the show. Good call on eliminating Clay. I did feel bad for him. He seemed to be there just so there would be someone to eliminate. He seemed very out of his league. I did wonder how he made it onto the show.

I was glad to read the explanation by Chef Tom regarding the disclosure at the end of the show.

I enjoyed the first 2 seasons; but I must say, this season the skill level in general seems to be so much lower. Also, too many people with that strange hair cut. A little of that goes along way in one season.

I agree about the BBQ decision too.

posted on June 22, 2007 at 10:42 AM

Donna Simmons-Maier wrote:

I am a non cooking housewife. And when I watch each and every show, I am always amazed and thrilled by the results of the chefs and the judges. I find myself thinking and saying the exact thing they judges say about presentation and also about the philosophy. As far as Dave being voted off, it was the kindest thing they could do. He was far and away out of his depth and would have foundered embarrassingly if allowed to continue. While Mr. Howie didn't plate all his entree, still, he knew what he was doing and had the talent needed. Just not the speed. That first amusee bouche of Dave's was sad and embarrassing, even to a simple midwest housewife. I could have done better.

posted on June 22, 2007 at 11:45 AM

Donna Simmons-Maier wrote:

Oops. Please put the name CLAY down for "Dave". I made a mistake. Clay was the one who made the embarassing apple amusee bouche and was rightly let go.

My apologies.

posted on June 22, 2007 at 11:47 AM

Unzar Jones wrote:

Since time constraints don't allow for many of the reasons for decisions to be known by the audience, how about using a bullet-point box on screen while the judges are discussing someone's dish? It could be simple and small or semi transparent. Might add a little to understand the judges thinking. And clear you of some heat!
Thanks for a wonderfully entertaining show.

posted on June 22, 2007 at 11:59 AM

Andy wrote:

Tom,

You and the judges often describe food as having "clean flavors." Can you explain a bit more what you mean by that?

Love the show!

Andy

posted on June 22, 2007 at 12:18 PM

mimi wrote:

Hi Tom.. love you and Top Chef..you have a tough job.. I'm happy that Season 3 has more serious minded contestants.. With the exception for Joey who hopefully will be excused soon.. there should be no more outlandish shenanigans and back biting as was shown by Ilan, Sam, Cliff, Elia (yes her.. she threw 2 girls under the bus remember?) and the infamous Betty (gads.. she was old enough to know better !. Happily Season 3 contestants have already shown their compassion for one another.. and more importantly.. they have shown real skill and professionalism so far in preparation of their unique dishes. I especially like the dedication of Tre, Hung, Lei, and Brian. Good luck Tom in deciding this one. A loyal fan and good cook in my own right.. Mimi

posted on June 22, 2007 at 12:31 PM

Olivia wrote:

Hi Chef,

As cynical a New Yorker as I often am, I actually do buy the fact that contestants are eliminated for their talents, not their Wolverine-hair-NY-skyline-shaved-head-mohawks-whatever.

I'm curious, however, as a foodie who love/hates Anthony Bourdain for being able to travel and eat, how the judges and cheftestants handle food allergies. I know Sam was diabetic and that came into play, however one of my holdbacks about pursuing formal culinary trailing is that I have death allergies to mushrooms and hazelnuts (often hard to cook without). How do chefs handle this kind of road block, especially if they can't touch the ingredients let alone cook with or taste them?

posted on June 22, 2007 at 1:12 PM

hannah wrote:

Hi Chef Tom,

I'm surprised by all the conspiracy theory regarding the judging. I don't always agree with who you guys boot, but I also don't taste the food or have any part in the hours and hours of interaction and discussion that don't make it to the air. We draw different conclusions about who should stay and who should go? Go figure. ;-)

I have a question, do you ever wish that you and the other judges were able to interact with the contestants more during the prepping and cooking? I've read comments from people who believe the taste testing should be blind in order to reduce personal bias for/against any particular chef, but if leadership is truly an important component in a top chef, it seems that watching these folks at work would be important. Maybe you get enough info on leadership just by seeing what they say about each other at judges table?

Thanks for any insight you might care to share.

posted on June 22, 2007 at 1:41 PM

Maryann Schuhlein wrote:

Thank you for a fun hour of interesting cooking with a twist. I was hooked in seaon #1 and have watched as many of the episodes new as I can. If not I catch the re-run. I think the challenges are well thought out and tough for the judges to score, Season #3 being harder because these chefs seem to be not only cooking savy, but TV savy. I think they're all for real, but I can seen where some just like the camera and the '15 minutes' of fame that goes along with a show like this.
I'd like to congratulate LeeAnn Wong on becoming a part of the Top Chef crew and it was an opportunity she may not have been offered had Top Chef not be so popular.
Like American Idol and other top notch 'Reality TV' shows Top Chef exposes super chefs to the publc and unlimited opportunites and it's effects can be long lasting - being in the right place at the right time.
So I'd like to Thank YOU Tom and you fun panel of judges in a job well done!
Great fun - The home 'chef' wannabe :)
Maryann

posted on June 22, 2007 at 1:49 PM

SugarKane wrote:

Tom,

So far so good this season! Has anyone brought up the fact that Brian's recipe is incomplete? There's no cooking directions (oven temp, cooking time, etc.) - I am anxious to try this one out!

posted on June 22, 2007 at 2:39 PM

Nadine wrote:

I'm getting a bit annoyed at the biased criticism of Howie. Yes, he has a rather aggressive style, but no more so than Hung, for example, or the other guy with the NY accent, whose name escapes me. If Howie were more svelte and better-looking would y'all still be calling for his hide? If he had a more polished accent? If he had hair? The judges' decision about him last week seemed absolutely on-target to me. Those calling for his ouster on a technicality when he cooked way better than Clay might be demonstrating a bias based on snippets of his personality, his ethnicity or his appearance. And that's not only irrelevant, it's not admirable.

posted on June 22, 2007 at 4:03 PM

Southpaw wrote:

Have to agree with an earlier comment - how can you make a dish and serve it to someone while standing in front of them babbling because you don't know what it's called (no name?)....Duh.

Don't know who Chef Casey is, but who is hotter and more smokin' than you, Tom?

posted on June 22, 2007 at 4:16 PM

Victoria wrote:

I have only one question for you, Tom:

WHERE'S TED?!

posted on June 22, 2007 at 4:18 PM

Don Nelson wrote:

Shame on you for forcing your chefs to use kingsford charcol. Why not supply them with Royal Oak, Lazarri mesquite, or some other whole wood fuel? That affects the flavor of the food, and I'm surprised that no one objected. I would never want my food to be cooked over petrolium.

posted on June 22, 2007 at 5:13 PM

wondertracy wrote:

I am rather new to watching the show and not really sure if I should post this here or not but I have to make my opinion heard!! The elimination of Sandee was totally wrong in my opinion while you keep Howie going I'm not a chef but None of the dishes were BBq or slow and low they were grilled dishes.You use the excuse of Sandees dish not being BBq yet in the first competition dare I say Howies was not surf and turf.. He failed miserably and you let him continue on to end up in the bottom again and slide by on a technical call that was failed to be called in the previous episode I think Sandee was robbed plain and simple.If you're going to have rules apply them to everyone don't use them as an excuse on a difficult descision.

posted on June 22, 2007 at 5:32 PM

Patrick Dietz wrote:

Patrick Dietz(June 22, 2007 06:04 PM)
Chef Tom,

The avocado toast isn't anyting new to us from the Islands. I'm Haitian and this is someting I grew up doing. I'm no chef by any means I'm an ok cook, for a guy who just does stuff from books, but here is someting you might want to try.

Ingrediants:
Green avocado (big one not ripe)
Pita bread
lime juice (fresh)
cherry or grape tomatoes
teaspoon balsamic vinger and evoo, table spoon

Cut the tomatoes into halves, allow the juices of the tomatoes to fall into a bowl, set the tomatoes aside.
take the lime juice and pour it into the bowl, mix in the balsamic and evoo, add in a dash of the following pepper/cayanne pepper and (yes) nutmeg (very lightly). Mix back in the tomatoes, sautee for one minute.

Take the green avocado, not the ripe small ones a big one, split, slice and salt it with a light sea salt.
toast the pita split it open and lay the avocados ontop. Top that with the warm tomatoes sauce/salsa add your own touches for presentation and wala...

A pita avocado bruchetta...

Simple easy and tastes pretty good. Thanks for taking the time to listen, if it sucks well maybe I should stop making it, LOL. Have fun the rest of this season.

posted on June 22, 2007 at 6:08 PM

Karen wrote:

The chefs who sweat a lot need to wear a headband. On the previews for next weeks Top Chef, Howie has a huge drop of sweat about to drop off the end of his nose...into the food!!! Agh!!! I will be sure to never enter his restaurant.

posted on June 22, 2007 at 6:19 PM

Rachel wrote:

Watch your show all the time, just love it. Keep those new
and exciting challanges coming each week. Tom, I think you
are a sexier than K-jak.

posted on June 22, 2007 at 6:43 PM

Tim wrote:

I watch Hells Kitchen, stricly for entertainment value. It became clear almost immediatley that certain people were kept on just for the "drama" they were sure to provide. Thank you Tom, thank you for putting A culinary competiton on TV that is strictly about the food that the Chefs make, not what comes out of their mouths.

posted on June 22, 2007 at 7:27 PM

Mona wrote:

Tom - Love the show
I hope that the criteria for a Top Chef, like Leadership qualities along with their exceptional cooking abilities is taken into consideration as Top Chef winner

posted on June 22, 2007 at 7:58 PM

June wrote:

Hi Tom,

All of the judges on Top Chef have, in my opinion, a great deal of integrity. You can see how you've arrived at the decisions that you have. I admire you greatly. Thank you for continuing to do the show. It is always fun to watch.

posted on June 22, 2007 at 8:27 PM

Lori wrote:

Hey Tom,
I wrote last time, in genuine confusion about the Howie-Dave "rule discrepancy". I am a viewer and a fan, but not a fanatic. That was the first time I ever wrote to you and this is the last. You made the statement, "Apparently, there's a group of scorekeepers out there who carefully tally the results from episode to episode, and frame them as inviolable precedent." No, sorry I am not a scorekeeper and believe me, this little show is only one hour of my week. It's just that the discrepency leaps to the eye. Anyway, you are the judge and my complaints don't seem to make any difference. I appreciate the fact that you addressed the questions and since my opinion seems to offend you, you will not have to worry about my questions any more since I no longer plan to watch the show. Just one for the road: Why did you have to be so hateful?

posted on June 22, 2007 at 8:27 PM

PhilB wrote:

The winners of the elimination challenge should win SOMETHING. This is the weakest part of the show. You ask the chefs to win instead of trying not to lose. Why not compensate them for doing so?

The right person got eliminated this week. When the bottom three are chicken, pork, and lobster, then the lobster has got to go.

posted on June 22, 2007 at 8:35 PM

SJH wrote:

Forgot to add a few more comments in my first post 6/21: although it's obvious that the drama will continue to be showcased I am optimistic that this season will be better than TC2 because I do think that many of TC2's blog comments were actually taken seriously .
Example 1: my previous comment about Padma's wardrobe. So far this season she looks beautiful, not tacky like last season.. Hope she continues this trend......BTW, do you all know that her hubby is Salman Rushdie ?
Example 2: again, this is only the second episode , but the product placement is very low-key which is great! Obviously each episode will have 1 or 2 key sponsors (the Kingsford BBQ Challenge, etc) and these sponsors should absolutely be mentioned. Last season, all we heard from Padma was "Kenmore Pro Kitchen", "Rav-4", " Calphalon Cookware","Gladware" etc, and thus far we have not heard any of them mentioned,tho they are all still used.

I absolutely love this show - even with all the stupidity of last season's cast (Ilan, Betty, etc) I didn't miss one minute.

Also:
To Karen (6/22) : the sweat thing totally grosses me out too! Do you remember the episode from last season when Cliff kept rubbing his sweaty head ?!?
To anybody - don't you think that Casey could be Jennifer Aniston's sister ?

posted on June 22, 2007 at 8:48 PM

Jill wrote:

I was really disheartened that Sandee was eliminated. I understand your reasoning, but to me serving bbq chicken legs at an UPSCALE bbq is completely ridiculous and absurd. In addition to that, every other man in America is bbq'ing chicken legs right now. Not very innovative on Joey's part. I would have never touched those legs just because of the fact that I would have to get my hands dirty (possibly getting it on my nice upscale clothes). I usually agree with your calls becuase I can understand talent trumps personality (hi Marcel!), but in this case, I think you got it wrong.

posted on June 22, 2007 at 9:20 PM

barbiefish wrote:

Thank you, Chef Colicchio, for addressing all of the concerns that are floating around in cyberspace. I admire your skill with the written word as well as your expertise as a judge and commitment to excellence in cooking. I've read all of your blogs this season and last and this one is the ultimate. Please keep on reading what your fans and critics say and letting us all know what is going on in the minds of the judges and production of TC. We are really enjoying the show and the great dishes so far this year -- great group of contestants! Continue pushing them to exceed what they thought they could create.

posted on June 22, 2007 at 9:26 PM

Janice wrote:

Hi Chef Tom ...

Love the show. I thought you guys made the correct decision, both this week and last.

Looking at the top three dishes in the elimination challenge, the one I most wanted to eat was Sara N.'s.

posted on June 22, 2007 at 10:08 PM

Paul wrote:

Hi Tom,

I know you are not a fan Fox's Hell KItchen but do you think you think there is possiblity of having the best of the best of Top Chef Vs the the best of the best from Hell's Kitchen. I would love to see that.

posted on June 23, 2007 at 12:54 AM

rosie moore wrote:

you go Tom, who in their right mind has any right to say what you should/shouldn't do. I think you do what you feel at the moment is correct and forget the others. I have been watching since season 1 and I have no doubt you are 100% correct...not that my opinion matters but screw what they say..your the boss...not them!

posted on June 23, 2007 at 7:06 AM

kathy wrote:

Hi Tom! I'm back again for the third year in a row. I love TC, and I love your "call 'em as you see 'em" blogs. I love when you get cranky at the judge table, too. Like when you put Howie in his place for forgetting the rest of the dish. I think the calibre of this season's chefs is much higher than season 2. The saffron & foams every week bored me, as did the high school drama. Nice to see it back to cooking! Sorry Sandee went early - she looked like she had potential, and a nice spirit. Frankly, "backyard bbq chicken legs" Joey should have gone home in her place. The entire viewing audience, including the non-cooking Mom who posted earlier, could've cleaned his clock on that one. As for Howie, he better step up quick. As Anthony Bourdain said, he's looking hard all the way down the precipice to the bottom. He got a major lucky break. Hope he's worth it! C'est la vie! Love you, love TC, hope Bourdain guests more frequently since he always cracks me up. Regards, Kathy

posted on June 23, 2007 at 8:57 AM

Nicole wrote:

RE: EDITOR'S NOTE: Due to a glitch on our server today, the original version of this blog was erased, unfortunately with all of the comments left on Wednesday 6/20 and Thursday 6/21.

Lucky YOU!.. Was not hard to find.. I have some of them..will post here. Don't you know nothing is ever "lost" on computer?

elly clark wrote:

i can see why sandy was the loser tonight, but i still think barbequed chicken legs should have been the loser. top chef material? i think not. at least sandy had an idea of the meaning of "upscale."
and to my mind, tons more potential than joey. does potential not enter into the judging equation?

posted on June 20, 2007 at 11:29 PM

Adam wrote:

I'm surprised by the judges take on Sandee's dish. Yes - it wasn't cooked by the slow and low BBQ technique. But I've been in many restaurants where a chef describes their dish by a certain name only to find that the food is actually their interpretation of that cooking technique or style of food. I'm often pleased and further impressed by their level of creativity and innovation.

I saw Sandee's dish as an interpretation of "upscale BBQ" - which would absolutely deliver against the ask of the challenge. Perhaps she should have suggested this line of thought as the explanation to her dish!

posted on June 20, 2007 at 11:43 PM

Andrew A wrote:

- Hey Tom,

You know I love the show and think that 95% of the time you are the voice of reason and logic during these elimination rounds. I also think that it is, indeed, a rare luxury that the producers allow the judges total freedom to make these decisions. Unfortunetly, I have to disagree with tonights decision. I have watched every episode since the beginning of season 1, and I do take issue with the inconsistancy of holding some of the contestants past performance against them and some get a pass. This episode shows that "800 pound gorilla" again with Howie getting a pass... After the first episode if he turned up the next elimination round in the bottom tier he should have been gone, unless someone had a major disaster. I did not see Sandra's dish as this disaster, and would put it in the same catagory as not finishing a dish. Which is what Howie got a pass for after the first elimination... This is the conundrum I take issue with.

posted on June 20, 2007 at 11:45 PM

a.t. wrote:

love the show, love your discussion of your decisions, chef tom, but i do think that tonight's elimination shouldn't have been sandee. it seems to me that you HAVE been judging the contestants upon not only their current performance but also their future potential, which i agree with. hence eliminating clay, definitely the right decision (poor clay! he was just in over his head).

in the same vein, i thought that joey (chicken legs) would have been eliminated. he and sandee both made mistakes in similar ways - one not doing bbq (more accurately called "grilling" as a previous commenter has noted - this kind of annoyed me too, but whatever, next time...) and the other missing the "upscale" idea. but joey seems to have shown a lot less promise than sandee had.

unfortunately, the decision was pretty easy to "read" (as a viewer) as one that will keep the conflict between joey and howie on the screen. (even though i do believe you when you say that you make the final decision and not the producers!)

posted on June 21, 2007 at 5:24 AM

posted on June 23, 2007 at 10:38 AM

POP wrote:

amazing how these were lost...was the heat getting to hot in the kitchen ????
EDITOR'S NOTE: Due to a glitch on our server today, the original version of this blog was erased, unfortunately with all of the comments left on Wednesday 6/20 and Thursday 6/21.

Responses to Judges Blogs on TopChef
Les wrote:

Gail,
I love Top Chef! Great to see you again on the show you look fabulous. However I am dissappointed in the decision to let Sandee go instead of Howie who has spent both challenges in the losers circle. Perhaps Sandee's dish was not BBQ but, we all know that grilling is not really BBQ. Howie on the other hand has tured in half a dish and dry pork which is terrible. There is not much worse in the world of food then dry pork. These mistakes that Howie makes are fudamental failures and he really has no busniess being on that show. I think Sandee has better skills and shoud still be on the show. Oh well you peole are the judges and do what you think is best, not being able to taste the food makes it hard for us on the other end of the TV screen to truly make an informed decision. I look forward to more of Top Chef.

elly clark wrote:

posted on June 20, 2007 at 11:29 PM

Adam wrote:

posted on June 20, 2007 at 11:43 PM

Andrew A wrote:

- Hey Tom,

posted on June 20, 2007 at 11:45 PM

a.t. wrote:

posted on June 21, 2007 at 5:24 AM

Lea wrote:

posted on June 22, 2007 at 12:07 AM

Karin wrote:

posted on June 22, 2007 at 4:11 AM

wondertracy wrote:

posted on June 22, 2007 at 5:32 PM

posted on June 23, 2007 at 12:22 PM

Lesley wrote:

I respect that you took the time to clarify your decisions on the show. But you have absolutely no need to explain yourself. No one who posts on this board actually tastes the dishes and none of us can say how much deliberation goes into deciding who should be eliminated over another and why. Part of the fun of the show, to me anyway, is that I have no clue how you guys are going to react to something. I have a whole new level of respect for what you, and every other chef, do for a living.

And in response to someone who said they need to give prizes to the winners of the challenges: the whole competition is based on winning a prize, being the top chef!

posted on June 23, 2007 at 4:11 PM

Rachael wrote:

Tom,

I think it's great that you're clarifying how the judging process goes. Alas--- I think you can explain yourself a million times and it will never make everyone happy! But while I see why people are upset about Howie vs Dave, I imagine you'd receive far more complaints were you to judge with more hard-and-fast rules. We'd all be upset if you said "well, we did this 2 seasons ago so this time around we have to do the same..." I said it last time and I'll say it again; Clay seems like a great guy but I think the right decision was made. I don't think Howie has a lot of staying power but I do think he deserved to stay in that challenge despite the incomplete dish.

posted on June 23, 2007 at 7:14 PM

TCfan wrote:

Hi Tom! Thanks for such an insightful blog, you actually addressed one of my main concerns, which is regarding that fishy disclaimer about the producers. I had a feeling you're not the type to be forced to make the wrong decisions for the sake of drama...

Also, I just returned from Vegas, where I stayed at the MGM Grand...every time I walked past your restaurant I wished I could go in...but alas I am 22 and dirt poor! Maybe before I die...

posted on June 23, 2007 at 8:36 PM

kip wrote:

Hi Chef Tom, I wanted to address a couple issues people have been posting about recently: Firstly, I think it would surprise most viewers to learn that the disclaimers on these types of programs are demanded by the corporation's lawyers to protect them from frivolous lawsuits. This is standard practice, and usually not a blanket to cover the clandestine process of the Producers. Any competition with a cash or equivalent prize is governed by strict legal contracts, and such disclaimers on the body of the show are used by lawyers to cover themselves from disgruntled players. If you say the Producers did not cooerce or pressure you into making decisions -- that's enough for me. Secondly: I know from experience how difficult it is to sythesize a two hour discussion into two minutes of sounds bites that accurately depict the flow of an entire conversation. I'll bet you know what a BBQ is, vs. grilling, etc. My guess is that the episode's Editor or Segment Producer didn't think it was worth clarifying that particular bit of business when they structured the edit, because screen time is too valuable. Lastly, viewers don't understand that just because you are one of the most visible parts of the show, doesn't mean you are reponsible for the show. You don't sit in an Edit bay for six to eight weeks per episode to safeguard your interpretation of the judging process or to make sure someone is portrayed in the right light. It doesn't surprise me that you never see footage until the final cut is ready for air. You probably tape your scenes for a couple of weeks, then go have a life as a chef, while the producers go back and put the show together however they like. They show it to you at the end of the process and I'm sure there's things that bother you. None of which changes how you made your original decision or the obvious integrity you and the other judges bring to the process. I do not believe that the Producers of this show are cynically manipulating the judging to create the most drama. That's easy enough to create in the edit bay when you cast the right people and put them in a pressure cooker, without resorting to fixing the judging. For the record, I am not associated with Top Chef, Bravo or any other other entity, but I do work in the industry as an Editor. And I highly doubt there's any conspiracy going on here. Let's all just watch the show and enjoy it. I know I do.

posted on June 23, 2007 at 9:32 PM

Missy Crump wrote:

I am excited about this season- I think it will be fun to watch and almost everyone seems to have stepped up tp this competition- yeeehaw! I am ready!

posted on June 23, 2007 at 9:33 PM

LOREEN Corona, CA wrote:

I enjoy watching Top Chef I sometimes watch and or listen to the reruns when I'm cooking in the kitchen or bbq' ing outside. I dont care what my husband says but you have the sexiest luminous eyes I've ever seen. You don't sugar coat your judgements you just get to the point... I LOVE THAT!!

posted on June 23, 2007 at 10:45 PM

Pam wrote:

Hi, Tom - you are the sexiest man on television! Just wanted to tell you how much I have enjoyed all of the episodes of the Top Chefs - just two comments from watching the last two seasons - First,these newest chefs better know how to do desserts! I could have done last season's chocolate challenge blindfolded and beaten everyone! Secondly, I really don't appreciate the filming of lobsters being killed and prawn moving around on a hot grill - brings out my empathy and I don't understand why those scenes need to be shown. Since you are so powerful on the show, I hope you can convince the editors to cut future scenes out - Pam

posted on June 23, 2007 at 11:57 PM

Jo Vollmann wrote:

Love the show. I do have to disagree on eliminating Sandee. Weighing out everything her dish wasn't the best When the "bottom four" were standing there you can see that Tre is going to contend this year. As far as Howie and Joey....pure drama. They're arguing, I'm sure, boosted some ratings. Then there's Sandee. Definately the darkhorse. Out of the four Howie should have gone home. Isn't this show about cooking. What Sandee did showed some individuality. Howie and Joey.....that's food I BBQ on the weekends. It was also apparent that Sandee was very well liked in the house.
Hey...if I want drama I'll watch a soap oprea. If someone messes up like last season (the Marcel haircut episode) please bring her back....

posted on June 24, 2007 at 10:08 AM

MP wrote:

Not sure that I really care about the bbq vs grilling debate. However, wasn't the segment sponsored by Kingsford? I looked on their website and while they call it grilling, if you click on that link, the first part is called BBQ101 (barbeque).
I personally say both terms...sometimes "hey, let's bbq" or " we threw a few steaks on the grill".

http://www.kingsford.com/grilling/bbq101.htm

posted on June 24, 2007 at 11:40 AM

kenny wrote:

giving brian the win was almost a no brainer there.... seafood sausage over chicken... that being said, i love the idea of seafood sausage. watched that video lee anne did. gotta try that out.

posted on June 24, 2007 at 12:53 PM

julia wrote:

Season three looks great so far. Season two was very painful to watch and I had to keep one eye closed just to get through it.

posted on June 24, 2007 at 1:23 PM

frodo1baggins wrote:

Two comments:

1) On editing - I fear the editors leave out too much that's important about the process of the judging, in favor of the "entertainment" value of too much of the conflicts among the contestants.

2) On the judges' decisions - perhaps some knowledge of the interaction of the contestants would be of value in determining the top "Chef" - as opposed to the top "cook." Being a successful Chef requires leadership - not sniping and back-biting and snivelling. During season 2, a comment was made that it was not about what went on in the kitchen, but what was presented to the judges. If we're looking for a top Chef, then my opinion is that both are important.

This show has such potential to educate, as well as entertain. I've learned so much from it. But, why not show the contestants' positive interactions? I know this is a "reality show" (the only one I've ever bothered to watch - what an insipid, voyeuristic form of entertainment - talk about a society reaching for the lowest common demoninator!), there is far more reality that is positive than negative.

Bring in more of the judges' deliberations & edit out (and discourage) the conflict among contestants (not to mention the language offensive to many people).

posted on June 24, 2007 at 1:59 PM

CATHY wrote:

Howie is working very hard. I think if you can provide at least
something and it was good, run with it. I really think Joey needs
a swift kick in the rump. I don't think he knows any other words
than cursing and belittles everyone. I think his cocky attitude
will get him out shortly.

posted on June 24, 2007 at 2:58 PM

Catherine wrote:

I can't believe how many people thought that Clay should have stayed on. I would have made the same decision as the judges.

If you don't agree with me, here is the reason why. As someone who has worked in the business, I would rather have a customer complain about time than about quality. Howie showed that he could produce a quality dish with what he did have the plate even though it was uncomplete. I know I couldn't taste the dish but the presentation of what I did see was great.

On the other hand Clays dish didn't go over well with the judges even thoughit was complete.

posted on June 24, 2007 at 8:02 PM

Amy W Risinger wrote:

Clay was just plain weak & was never ever going to cut it. At least if Howie had completed his dish, it would have been a contender. Howie is not long for the TC show anyway. I hope they don't decide to keep him & Joey for the their testosterone driven spats (like they did when they chose Marcel over Sam for the final test in Epi 2). I have much more criticism for the Marcel/Sam issue than why Clay got the boot.

posted on June 24, 2007 at 8:18 PM

jo vollmann wrote:

What kind of watch is Sandee wearing? I love it!

posted on June 24, 2007 at 8:36 PM

Andy wrote:

I completely buy Tom's argument about why Howie stayed while Dave went (though in the interest of full disclosure I will admit that Howie is my wife's and my early favorite on the show).

But we HAVE been wondering if 'Southern Cuisine' - as a primary influence - is at something of a disadvantage with this group of judges. Though he got to the finals in Season 1, Dave seems never to have been considered a serious contender by the judges (and in one of the vid clips from the recent Season 1/Season 2 face-off, Tom talks about how talented Harold, Tiffany and Stephen are but doesn't mention Dave). Dave was the crowd favorite in the Napa challenge and his desserts were the overall favorite element in the Final; even in the Cirque du Soleil challenge that knocked him off the show, his dish was a favorite. But it seemed, watching, like his nods to homey Southern cooking struck the judges as being essentially amateurish rather than as being "of a culinary tradition" (like, e.g., Ilan's Spanish cooking).

Add that up with Clay's and Sandee's early eliminations this season and it looks patternish. I know that the dish that eliminated Sandee was expressly not-Southern. But I still wonder if contestants who give the impression that they're coming out of southern American cooking are seen more as cooks than as chefs, and suffer accordingly.

posted on June 24, 2007 at 8:37 PM

Clay Colwell wrote:

I'm perfectly willing to accept that your job as judges focuses first and foremost on the quality of the food produced by the contestants. That said, I find it difficult to believe that you don't have any real idea of at least some of the conflicts that go on between the contestants. Even the editing shows some of this coming to the fore at the Judges' Table.

posted on June 24, 2007 at 8:51 PM

Kim wrote:

Thanks for a great show. I would like to extend a warm wishes to all the competitors.

That being said I was very taken back by the judges' tables decision to send Sandee packing her knives where as the ego-driven screwballs(Joey and Howie) are allowed to stay. I am seriously left wondering if these 2 people are here 2 provide a source of drama or if they are their for the culinary skills.
Howie failed to complete the challenge and Joey's dish was subpar at best for a BBQ. I can't boil water without it going over the side of the pot but even I wouldnt serve a bland chicken leg without a sauce and call it BBQ and I certainly wouldnt be able to let myslef slide by without completing a challenge. They both shouldve been man enough to bow out -

Take the skirts off and grow some boys cause its gonna be a rough ride the rest of the way

As far as the judges go - continue to be as fair as possible, your stuck in a rough spot this season, with some of these chefs

Cheers and best wishes

posted on June 24, 2007 at 9:23 PM

Johnboy wrote:

Regarding Tom's blog, I think Dave's screwup in the final competition was much more serious than Howie's mishap, so I'm not understanding the comments on the board. Dave was competing in the final round to be Top Chef, and per usual, he was having his 99th nervous breakdown and couldn't keep the orders straight...too serious an error for that point of the competition. Plus, the bar was set so low by the competition in that first challenge thatHowie was in no way the obvious choice for elimination. I think the choice to send home that southern brain-fried cook was definitely the right choice. If the competition were Top Popeyes Cook or Top Denny's Cook, that person who lost the 1st competition (can't even remember his name right now) could have had a shot. Plus, Joey is more than ready to fill the white trash void with this going nowhere recipes.

posted on June 24, 2007 at 10:28 PM

Laura wrote:

Hi Tom
I agree that Clay had to go! I love you on the show!

posted on June 24, 2007 at 11:24 PM

Laura Azbill wrote:

Tom, You and the selection committee talk about refined dishes and seem to savor the ridiculously complicated dishes. I've been eating food all of my 46 years and some of the food on Top Chef sounds inedible to me. It is a matter of what you are used to. I have southern roots and the foods we love are simple, hearty, and delicious. I am not wealthy, and I was raised on things such as grits, potatoes with gravy, etc. I have a much more spohisticated palate than my parents ever did, but I never forget the home foods. Why don't you challenge the Chefs to do regular down-home cooking? It is ok to eat simple foods. P.S. I love the show and always try to watch it.

posted on June 25, 2007 at 12:37 AM

Carolyn wrote:

Chef Tom,

You often say it is your job to judge the food and the contestants job is to cook. Fair enough.

Why then are there times when a contestant is asked who they believe should be sent packing ?

Deciding who should leave is your job, and an inappropriate question to pose to a contestant who is there to cook and show case their food, not pass judgment on another contestant.

posted on June 25, 2007 at 3:09 AM

stephanie smith wrote:

tom, just want to let you know there are fans out there who really believe the judges are doing an excellent job. The fans trust your judgment and it is a pleasure to watch. I also believe that you are not eliminating the chefs based on drama and it is proven in the first elimination of each season. I believe the first chefs that went home each year were very dramatic and would have caused a lot of drama with in the group. Thank you for an awesome show and keep up the great work.

posted on June 25, 2007 at 9:39 AM

L. Ives wrote:

Hi Tom,
This is an interesting blog... The response comments here seem to be filtered to be only the positive ones; which is propagandistic in nature. It appears that since the rules are decided on a challenge by challenge basis, and judgements are purely subjective, then fairness has gone by the wayside. Otherwise, how is that Howie slips through each time. His first entry was only halfway completed. His second entry was overcooked and therefore not very good. So far, Howie does not seem to be such a fantastic cook to warrant putting your credibility on the line. Next ep, Howie sweats into the dish -(icky pooh!) Could the editors please display the other cheftestants and stop giving valuable screen time to overused Howie?? It is unfortunate that we viewers do not get the chance to hear about the others more.

posted on June 25, 2007 at 10:46 AM

Deborah R wrote:

Thought I'd check back and read the new comments--only to discover mine had inadvertently been eliminated in the computer glitch. I'll try to recreate ...

Chef, I've been with the show from the beginning and have always believed the judges act with professional integity. Moreover, I couldn't possibly second-guess decisions based on food I haven't tasted. I can, however, second-guess apparent inconsistencies in the judging criteria. Both Dave (TC1) and Sandee were eliminated for failing to complete their challenges as directed. And as much as I hated to see both of them go, I can't argue with that logic. But it seems inconsistent that Howie, who failed to complete his first challenge, was allowed to stay. Since you felt Clay's food was inedible, perhaps both Howie and Clay should have been eliminated. But if only one could go, it seems that the one who failed to complete the challenge should have automatically been disqualified.

A poster named "Nadine" has accused Howie's critics of disliking his appearance, accent, personality, or whatever. That's as silly as the notion that Howie should have been eliminated in the second challenge because he had also been in the bottom during the first. Each challenge is judged individually. In my original posting, I joked that Howie's is not a real Florida accent (speaking as someone whose family has been here for 100 years), but I have no problem with his accent, personality, or appearance and wish him well in future challenges. I'm simply frustrated that Sandee was eliminated for failing to meet the challenge criteria while Howie appeared to receive a pass under the same circumstances.

posted on June 25, 2007 at 12:09 PM

Shazzer wrote:

Love, love, love the show!
The only thing I'm not a fan of is immunity, I was hoping that would have been cut this season, but the show's still great! I'm looking forward to a Hung/Tre showdown at season's end unless one of the ladies can step up and really show us something. I have to say I was a little amused that some of them had no experience with a grill!! And shame on whomever allowed lighter fluid to be a part of "upscale"!!!

posted on June 25, 2007 at 12:37 PM

Cat wrote:

TOM-

How about New Orleans for the next season of Top Chef? It'll be nice weather in April, and you know we're crazy about food down here. There's also no shortage of chefs that can serve as guest judges (Susan Spicer, Paul Prudhomme, John Besh, Emeril Lagasse). Even Tiffani Faison is down here! We are called "The Hollywood of the South" and offer great incentives to film here. Want to do an exotic food cart challenge? I have no doubt you can get people on the street to eat alligator. Hope to see you here for season 4!!

posted on June 25, 2007 at 1:12 PM

mimi wrote:

Hi Tom.. I have questions for you concerning Season 1 and Season 2. How come Harold won Season1 when he picked out the inferior fish for that wedding. Stephen's efforts were clearly most appreciated by the female wedding planner guest with his wine choice and presentation of having the waiters"sweep the floor" Stephen also made the appetizers (slow as it were)... but they were all commented on positively by the guests.. not the envious fellow contestants. It was downhill from then on with LeAnn in charge and Harold making bad choices. The videos will prove that Stephen was the only one that verbally excused himself from all responsibility of approving the boxed wedding cake. Even a lay person knows you don't serve that at any wedding.. especially one with a high end budget. And of course the cake was the biggest and last insult for the poor couple. Harold? Why Tom? As annoying Tiffany could be.. at the last.. she should have top chef.. she really is incapable of making mistakes and you know that! Now on to Season 2. Why Ilan of all people? I will not go into a long diatribe about his hit miss food choices (chocolate and liver?) or his immature and down right treacherous behavior ( e.g.Marcel's hair). Why Ilan over Marcel Tom? Overall, the top end judges like Tony B.(who can get more critical that that??) were most impressed by Marcel..yes..foams and all! Hope they get it right in Season 3. So far I can only see Hung or possibly Sara... Still A Top Chef and Tommy C.fan. Mimi

posted on June 25, 2007 at 1:27 PM

thadduess wrote:

i like the show yet i am confused as to why the judges have to come off so arrogant and sometimes snobbish. all the millions and millions of people whom have nothing to eat and your judges have the nerve to act as if they are the be all end all .one woman or mans taste does not suit everybody's. the barbque my uncle makes maybe upscale for our family but not yours. please tone down the snobbish behavior it takes away from the show.

posted on June 25, 2007 at 1:38 PM

Beth wrote:

Have to say, like some others have already said, the explanation was appreciated, though unnecessary. I feel like anyone with half a brain would be able to figure out the "Dave vs. Howie" issue in relation to Clay being asked to pack his knives. To me it was obvious - edible vs. inedible, not 1/2 done vs. all done. There was at least the attempt to complete the dish by Howie vs. David forgetting about the third component altogether.

My husband and I disagreed with this weeks "verdict" - he felt like Joey or Howie should have been sent packing while I agreed with the judges to send Sandee packing. After all it was the "Kingsford Charcoal Elimination Challenge." To me that meant that the judges EXPECT to be able to tell that the dish was grilled. That is definitely something that you can tell by the taste of it - charcoal has a distinct flavor. Not to mention that I heard judges make comments that the vanilla butter overpowered the lobster so you couldn't even taste the lobster...both of those factors were what sealed it for me.

Actually, this was an episode where I had hoped you'd send home 3 of them - Sandee, Joey, and Howie for not realizing the breadth of the challenge. (With the first episode, Howie knew th challenge, but came within seconds of missing the mark, so there's a difference.) WIth this - Sandee got "upscale" with the lobster, but missed the grill factor, and with Howie and Joey, they got the grill factor but missed upscale. Just like you said at the judges table. There's no way I would have expected guests at that party to pick up a chicken leg and eat it.

If you're ever in Indianapolis, not exactly the BBQ capitol of the world, but has GREAT stuff at G.T. South's... www.gtsouths.com
They understand "cook it low and smoke it slow" bbq. Their sauce is very tasty too! We used to really like Bobby Rubino's when we'd visit Boca Raton/Pompano area in Florida, but they aren't there any more - they had great sauce! South's has fantabulous sauce. Okay - will stop now - starting to sound like an advertisement....just will suffice to say that I have to take some to Louisville for my family when we make the trip.

Keep up the good work Tom!!

posted on June 25, 2007 at 4:35 PM

Barbara B wrote:

Hi Tom -- I actually understand the Howie thing, as Dave was in the finals and that kind of mistake at that point would surely be disqualifying. I have a question about Hung flat out stealing the watermelon drink...does he think that the judges wouldn't remember? Does he not know he's being filmed? My real question is, do you watch these kinds of actions and take them into consideration?

posted on June 25, 2007 at 5:26 PM

Linda in SoCal wrote:

I can't believe the terrible decision to eliminate Sandee. Howie is disgusting and I agree with the other posters who had various definitions of BBQ and chicken legs??? COME ON! Plus, Sandees talent was apparent in earlier challenges. I am becoming increasingly disappointed with the way women are treated on Bravo's shows. Good ones get eliminated early. A token is left in, but never wins. What's up? A bunch of woman hating gay men????

posted on June 25, 2007 at 6:46 PM

Kenya wrote:

Dear Tom:

I LOVE LOVE the show, but all i have to say about the second elimination is why does it have to be about anything but the food if you know what i mean. Top chef means the best cook and nothing else. I am sorry to see sandee leave but she didnt bbq anything she poached the lobster and then heated it on the grill and thats just not bbq. I can't wait to see what happens next. GREAT SHOW

posted on June 25, 2007 at 7:00 PM

Deborah R wrote:

To Barbara B --

Hung didn't steal the watermelon drink. Hung used champagne in his drink, while Joey used another liquor--two different drink recipes both featuring watermelon juice. I don't think Joey can claim a monopoly on the use of watermelon juice in future challenges, much as he might want to. From the look of things, Hung has the chops and doesn't need to steal recipes. And if he did, I doubt he'd need to steal them from Joey.

posted on June 25, 2007 at 7:15 PM

joe don looney wrote:

Are you going to let Marcel back on the show since you robbed him last year?

posted on June 25, 2007 at 10:18 PM

Beth wrote:

Forgot to mention about the idea of "stealing" recipe's...let's not forget that Howie did a lobster with vanilla butter for the quickfire challenge!! Nobody had a problem with that...is it because nobody feels Howie's a "threat" to win, or they feel Hung might win, or is it that people want to make Hung out to be the bad guy since he's pal's with Marcel??

I see no problem with the cheftestants doing what they did in the episode regarding using other people's recipe's/ideas and putting their own spin on it. It's all part of the game.

posted on June 26, 2007 at 8:58 AM

Arlene wrote:

I like the show, not for the drama or judging, but for the cooking. Watching someone cook is like listening to Schubert and Gounod play the Ave Maria. Each are beautiful in their own way, yet unique, as any vocalist will tell you, with very different results. With that in mind, my preference would be to see less of the drama, and even a little less of the judging in order to see more of the cooking. We see (and hear) about all these wonderful dishes the contestants present, and even are given a glimpse into the kitchen, but have no idea of the bulk of what went into the creation. O.k., maybe I'm the only "creative" soul out here, but creativity and performance is what competition is all about. Judging is only the necessary evil, and comes second only to the cooking itself. I do like the show, and watch when I have the chance. Being from Louisiana, would love to see how opossum is cooked and served by a "Top Chef".

posted on June 26, 2007 at 11:11 AM

Shawna wrote:

I have to commend the judges on their decision to keep Howie after his first elimination challenge. Although he didn't get to complete his dish it was evident that the portion he did complete gave them pause as to wheather or not he should be eliminated from the competition. All of the chefs did a remarkable job on the first challenge with the ingredients they were supplied. Not many of us would even consider ordering kangaroo or ostrich meat from a menu at any restaurant let alone sea urchin or abalone. For this the chefts showed creativity with their chosen ingredients.

As for the BBQ challenge I agree with the chefs. Although the term BBQ means different things to everyone all over the country for this challege it is eveident that the rules meant grilling meat of any kind. I too love lobster that is poached but, grilling lobster can also provide you with a terrific meal. There were many different dishes provided and I believe that for the term upscale the seafood sausage was indeed one that was creative for this setting. I can't wait until tomorrow night to see what else is in store for these chefs. Keep up the good work guys.

posted on June 26, 2007 at 11:44 AM

Sue wrote:

This is an excellent show and regardless of whether or not viewers agree with the decisions (there will always be complainers), I don't really understand your need to go so completely on the defense. None of the other judge's blogs ever have to go back and defend/explain their actions or reply to unwarranted attacks. Which leads to be believe there is a lack of confidence (or too much pride?) on your part.

I personally wouldn't worry too much about those obssessed tally-keepers and don't waste your time and integrity subcumming to them. Your blog will be much more enjoyable in the process.
The best blog by far is Lee Ann's, she is thorough and fair and keeps us in the know!

posted on June 26, 2007 at 1:19 PM

Jacky wrote:

Tom- Sadly I am a reality show junkie and Top Chef is by far my favorite, due in large part to you and the other judges. This is one of the few shows where I feel the judges are being true to them selves and not trying to just make good tv.

posted on June 26, 2007 at 1:23 PM

Crystal Carpenter wrote:

I can't believe that you would elminate Sandee because she didn't follow the rules of the challenge but you let Howie stay when he didn't. It doesn't seem fair. You should have some sort of guidelines when getting rid of someone. Sandee didn't deserve to go home. Sandee if you're reading you were my favorite and you got robbed.

posted on June 26, 2007 at 1:45 PM

Christa wrote:

Chef:

I am a huge fan of yours and have been for some time. I begged for, and received, Think Like A Chef, for Christmas the year it was published and it has been my kitchen bible since. It is great to see you and hear your insight each week. Keep up the great work!

As to the other comments re: inconsistency, conspiracy, etc, let it go. The judges and contestants are working under time constraints, stress and little sleep, I would expect the judges to consider each chef's product challenge by challenge, all the while keeping in mind their potential to learn, grow and produce better food. The Howie/Clay thing - Howie's dish tasted better and showed more sophistication, even missing a component. I may not always "like" the judges decision, but I usually have to admit that it was the right one.

Love ya, Love the Show

posted on June 26, 2007 at 2:15 PM

Tyler wrote:

Although I thought Howie or Joey should have been eliminated I decided I'm ok with the decision. Although I thought Sandee was gonna go much farther Joey and Howie will be eliminated soon and I can't wait for that.

posted on June 26, 2007 at 2:25 PM

Lisa wrote:

Chef Tom -

Thank you for a wonderful show! This is my first time posting to your blog, but I have watched Top Chef since season 1. I am a mom of 4 who never cooked until I had to feed mouths other than my own, but now I really enjoy it and spend lots of my "me" time learning about food and cooking through books, magazines and TV. Top Chef is my favorite of the food reality shows, it is very entertaining and informative. I am one of those who would like to see more of the food and less of the drama, but overall love it and look forward to it every week. Thanks!

posted on June 26, 2007 at 4:15 PM

Caitlin wrote:

Tom,
I absolutely love Top Chef and I want to thank you for actually explaining your reason instead of saying "because I'm the head judge and dang it I can do what I want to get over it!".

posted on June 26, 2007 at 5:25 PM

FoodLover wrote:

I was looking forward to a summer outside, with nothing to watch on tv. Then Top Chef came back and it's over, I'm now "busy" on Wednesday nights! I know kitchens have a lot of different personalities, but I'm really hoping one of those cocky men doesn't win (*ahem*Tre) I'm hoping it's just an initial impression, because right now he is one of those personalities that I won't want to watch. I also hope we don't hear anyone say "I'm not here to make friends" this season. That is getting too cliche for reality shows!

posted on June 26, 2007 at 6:22 PM

Barb Stegman wrote:

Dear Chef,
I'm not a professional chef, but I am the chef in my own kitchen. I watch a lot of cooking shows (i just love them) and the way I understand BBQ, is that it should have (BBQ) a rub or sauce on it, and grilling is just simply with an open flame or grill. So my question for you is what was this challenge suppose to be???? I think you misrepresented BBQ and it should have been grilling instead. In fairness you should bring Sandee back. P.S. I do love this show.

posted on June 26, 2007 at 6:44 PM

d wrote:

reminder to Tom:

1) Tiff came in LAST for the poker session.

2) If Harold's half dish was better than Clay's 1/2 dish ..period. consequently, Dave's 2 dishes were better than Tiff's 3 dishes (*at least, according to the acrobats).

get your line of thinking together, homeboy..

posted on June 26, 2007 at 7:48 PM

Dawn Hazelhurst wrote:

That being said, this first elimination challenge was at the beginning of the competition. The competitors needed to impress the judges and convince them why they should stay. Clay's dish was inedible or meager fare. The stakes, while high, were not at the same level of the winding down of the competition. No one wants to be the first to leave, but someone has to be the first.

I think a dish that is inedible has no redeeming qualities. A dish that is inedible compared to an incomplete dish that was good should be scored higher. The judges at least had a basis of comparison. If a part of the incomplete dish was good, perhaps the missing component would have been just as good as in comparison to something you just can't eat.

posted on June 26, 2007 at 8:53 PM

Dawn Hazelhurst wrote:

Chef Tom,

As I've said on previous blogs, I'm not quite sure that these young chefs get it. Let's take for example "upscale" bbq. What does that mean? It means that first you have to understand the difference between "grilling" and "bbq." Placing something on a hot grill does not make it bbq.

Sandee missed the point. Because we poached something on a grill didn't mean that it translated into "upscale bbq." Good bbq has to have an essence of smoke. While I won't get into what part of the country makes the best bbq, suffice it to say that low and slow is a basic element. Low and slow that is on the actual grill not in a sauce pan.

While her dish looked delicious, she did not understand the challenge. The hallmark of a good chef is his or her ability to rise to the challenge.

posted on June 26, 2007 at 9:19 PM

DonJuan wrote:

Your the bomb Mr. Colicchio!!

posted on June 26, 2007 at 9:44 PM

Mike Herndon wrote:

Chef Tom:

First of all, please understand: I respect you immensely, and have actually partaken of your food while dining in one of your restaurants. I know you to be an accomplished expert on cuisine. But I question the show's veracity on some points. Is this becoming Drama VS Ability?

I read your "explanation" as regards the retention of Howie from week one. I wonder what your "explanation" will be after this week. Overcooked and too-early sliced pork equals what?

We keep hearing this "potential" thing about Howie. Why? Is he related to some Bravo studio exec or something? And, by the way, is anybody cognizant of the difference between grilling and barbecue?

I realize that my humble credentials (manager of TGI Friday's, Olive Garden, Pasta House Co. {out of St. Louis}, and McGuffey's {formerly out of Asheville, NC}) may not qualify me as an haute cuisine expert, but I know horse manure when I smell it.

The inconsistency in judging needs to be rethought. Granted, we in Viewer Land cannot taste the offerings, but we can go by what you actually say, and there is a serious disconnect (and has always been, to be truthful) between what you say and what you do.

Sandee (?) made Michelin Lobster Kabobs. I get it. But Howie made Goodyear Grilled Pork. And in the first "week", he "forgot a customer's order" (remember the frog legs?), a cardinal sin that sent Dave packing.

I'm sorry, but you clearly reinforced (more than once) that Dave was good at "flavor". But in Howie's case, it seems that your crystal ball is telling you that, at least sometime in the future, he'll really wow you. We (and you) just haven't seen it yet. In the meantime, we'll just keep him around in case he actually finds the time to produce something worthy of WOW. Meanwhile, this person and that person have to go. Just not Howie--after all, he has "something in him" that we haven't seen as yet.

See the point?

posted on June 27, 2007 at 2:11 AM

llhh wrote:

one thing I have noticed a lot this season is that during cooking, people are using fingers to taste the food. In season one a person was taken off the line for that. I am not a good cook,but even at home I use a new spoon every time I taste.

posted on June 27, 2007 at 6:37 AM

Chris wrote:

My problem is Tom's opinion of Gordon Rmsay. Recently he commented that he hates the way that Ramsay treats his chefs and is demeaning to them. Look in the mirror Tom. How demeaning is it to have a chef complete a "vending machine" challenge, "junk food" challenge, or the "gas station " challenge. Give me a break. Ramsay's tirades are no more demaning than the "challenges" you put chefs through.

posted on June 27, 2007 at 2:38 PM

Jenny wrote:

Don't worry, Tom, I trust your judgment. I can't taste the food out here in TV land. :) Although I'd like to see Howie go home...and soon!, I'm not going to debate you on your choices. Keep on keepin' on...I support you!

posted on June 27, 2007 at 4:50 PM

Patty wrote:

I can't believe all the comments regarding barbeque vs. grilling. It's just semantics. Obviously it was sponsored by Kingsford charcoal and the idea was to COOK something on the grill. End of story. The judges made the right decision.

posted on June 27, 2007 at 5:38 PM

Michael wrote:

Tom,

I appreciate what you do on Top Chef. While I am sometimes upset (or even angered) by some of the decisions, I still love the show. I wonder, though, why untrained chefs are chosen for the show when they are ultimately at a HUGE disadvantage and never win. For example, with Clay in the first quickfire. It's hard to create a great amuse bouche if you don't know what that is. What are your thoughts on leveling the playing field or simply requiring training?

posted on June 27, 2007 at 8:39 PM

UNDINE wrote:

Dear Chef Colicchio,
Top Chef was a great idea for a reality show, however, since Season I, it has continually shown that TVreality is not real TV.
To choose Tiffany over Dave was a mistake, even if he missed 1 order, his food was top choice by the customers served. To have Dave and Harold compete would have been "an Event"and leaving TIffany totally out of the picture "a Bliss", even Steven the "Somalier" would have been better than "Tiff".
By Season II you gave us Marcel and whatever ("Beavis vs Butthead"), when Elia or Sam would have been a real cuisine challenge to see, and lastly your Season III choices are only a wide spectrum of obnoxius, whiners and dwarfed diva-personalities that will make this program a total barf-bag.
Too Bad!
Unless, you all (Tom, Ted, Gail and Padma) get back to the business of the real TOP CHEF idea, you will end up like so may of the dishes these competitors present: unseasoned, unatractive, overcooked, or simply undesirable.

posted on June 27, 2007 at 9:47 PM

kim kelly wrote:

tell those wantabe top chef (howie ) from miami, do not claim you are a floridan-it is an insult-i am atop chef comfortably-if you follow and successful-hey howie lose the accent and really learn what florida is about -please do not represent us!!!!!!!!!!!!

posted on June 27, 2007 at 9:58 PM

Martha E wrote:

Pissed off here with Micah leaving. Females are going one by one. With Micah leaving, you've lost this viewer--up and down, insipid judging this season and my blood pressure won't take the strain. Fix yourselves or your show will go by the wayside. Lousy challenges lead to lousy food and your obvious female-hatred is pathetic.

posted on June 27, 2007 at 11:09 PM

Conrad wrote:

Chef,
I have been watching the show from the first season and to date I have not seen any African-American chef featured at the judge's table. I would like to believe this is not intentional, but the other alternatives are that there are either no African-American chefs with sufficient notiriaty, or that you do not feel that it is important. In case you had not guessed already I am an African-American and I want you all to know that we are watching and would appreciate more that just a token representation on the show. I am not asking for affirmative action, but that the judges should represent a diversity of opinions. Thanks.

posted on June 27, 2007 at 11:25 PM

Charles wrote:

Someone please tell me that I did not just get a glimpse of Barton Weiss (of Barton G. Restaurant "fame") during the preview of next week's episode. Of all people to judge a culinary competition he has got to be the worst. The mere fact he is sitting at a Judge's Table with Tom Colicchio presents an oxymoron of titanic proportions. What could Barton Weiss possibly have to contribute to Top Chef? His restaurant is not known for it's culinary ingenuity, but for the vessels he uses to present his mediocre dishes. I'm in complete shock. He must have paid his way onto the show. Apparently not many people know that when he came to Miami and launched his Event Production Company that it was another caterer who cooked for him over the course of three years. He established his reputation on the expertise of someone else. Anyone will tell you that his food sucks. Any of the chefs on the show would cook circles around his Kitchen. Do you guys even know the monster this man is? Apparently not. It's no wonder his Personal Chef just quit! LMAO

posted on June 27, 2007 at 11:25 PM

pam Lewis wrote:

I really love the show, but Iwas so upset when one of the challengers uses a precooked chicken and ended up in the top 2, if he had won over Howie I do believe I would have stop watching the show I really felt he should have went home.

posted on June 27, 2007 at 11:28 PM

TARAH wrote:

PLEASE TELL ME HOW DALE WAS IN THE TOP 2 WHEN HE BOUGHT A PREMADE CHECKEN ??

posted on June 28, 2007 at 12:05 AM

suze wrote:

Hi Chef, Now I know you already know this.....LOBSTER is EXCEEDINGLY LOW IN CHOLESTEROL!!!!! In fact, it is as low in cholesterol as white meat chicken and actually lower in fat. King crab is also very low in cholesterol. Shrimp is high in GOOD cholesterol. Come on, guys...keep up!

posted on June 28, 2007 at 12:08 AM

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