Bernie B wrote:

A. Bourdain as the guest blogger? Awesome!

Hey, if I ever see you in a bar drinks are on me. An old sailor like me might even be able to keep up.. Cheers!

posted on July 12, 2007 at 11:08 PM

Eric W wrote:

Anthony, big fan and the first blog to make me actually and truly laugh out loud as I read it. Great stuff.

Sadly I think you are right on about Hung. This is now what, at least the second episode where Hung has been incredulous and practically down right belligerent when someone did not love his dish.

Hung is talented, but his mistake is Hung cooks for Hung, not for the people he is serving. You have to have an eye to your audience as well as yourself when you want to please.

I like Howie, and I think Tre does have teh talent to hang in and beat Hung. Cj strikes me as up and down... so far none of the female Chefs have overwhelmed me. We will see.

Thanks again Anthony, awesome stuff dude!

posted on July 12, 2007 at 11:28 PM

David Martin wrote:

I think that the beef and tuna prepared in the challenge was dull and could be on any menu at any restaurant. I think you got it correct in the blog, but not during the judging. You should have hit them much harder for doing something so generic. At least the dessert crew went out on a limb. The judges always state that they will not allow people to just get by, but that is what seems to happen. The guests were very sophisticated and they got raw tuna and beef--how original. Great show and the poached shrimp looked very good.

posted on July 12, 2007 at 11:39 PM

Audrie wrote:

I agree that the "Beef Team" didn't catch as much criticism as they deserved...they lucked out that the other two teams screwed up worse than they did!

posted on July 12, 2007 at 11:44 PM

J'adore wrote:

Oh Anthony! Love you and all your books -- so well written. Such wit and humor and TALENT. (Each trip to NYC I dream of running into you . . . of course you would be off shooting in another country, but I digress).

One request, first of all, more Blogs - but more importantly, why don't you take over the "pretty host" spot???

We don't need a WOman pretty face, to say the least of the two we've had. Give us YOUR pretty face along with the aforementioned WIT and TALENT! S'il vous plait???

Loved your thoughts on those real chef qualities that several contestants seem to ignore. Loved your point of view. As always. Happy you are happlily married, and I can still adore you! Love you.

posted on July 13, 2007 at 12:00 AM

Missy Crump wrote:

I appreciate your open way of explaining what you saw. We have the same views it seems. What I did not understand was why the judges made the dessert people feel dumb for trying a bold step and doing dessert. OK OK I know their dishes weren't good, well I am guessing they were quite bad. But, time and time again I hear Chef Tom say- don't just fly under the radar- take chances. Then on this episode Padma asks why they take a chance with people that could make or break them. I am thinking throughout this competition they will be cooking for someone that can make or break them, so why would they NOT take a chance. OK OK OK I am now off my soap box but I am still wondering- Should they take a chance or not??? HUMMMM.
By the way I love when you are the guest judge - you are the SIMON COWELL of Top Chef- honest and opinionated- I love it!

posted on July 13, 2007 at 12:01 AM

Tiffany D. wrote:

Hi Tom,
If there is another season for Top Chef, you should consider the chefs doing vegan/vegetarian (everything Soy) dishes. That would be so fantastic to watch! It seems too difficult, but it seems like a good challenge. Just a suggestion.

posted on July 13, 2007 at 12:20 AM

Libby, Las Vegas wrote:

If not a dessert course, then what? Another entree?

posted on July 13, 2007 at 12:29 AM

A. Nanny Mouse wrote:

Love your guest rants on ruhlman's blog about That Other Show, too!

You're friggin' hilarious. Nice to see your take on how Howie spit your writings back at you.

posted on July 13, 2007 at 12:50 AM

Sam wrote:

Tony, Love the insight. When will you break down and get your own blog?!

posted on July 13, 2007 at 1:01 AM

Justin wrote:

Great comments Chef! I saw what you saw but your commentary helps me understand it all lots better than me. Loved your comments about the filet and tuna choices. But we haven't seen many people cook duck well yet, have we? It's also confirming to hear someone talk about some of this season's characters as I think of them. Hung's "calling out" the guest judge in the Quickfire was rude and arrogant. If he always must show how right he is, I hope he finds the quick path to elimination. We don't need another Marcel and we sure as hell don't need any more foam. It is not impressive, and it does elicit snickers.

posted on July 13, 2007 at 1:01 AM

Joan Gillen wrote:

Oh my gosh this was an awesome surprise despite Chef Colichio's absence I absolutely enjoyed Chef Bourdain's POV. Like his show it was entertaining, fun to read and straight to the point. And more importantly as a viewer I could relate to it. For sure like everyone else I wish Chef Bourdain could be a mainstay in TC and I know the chances of that happening is very slim to none so as an alternative him having his own blog here would be great. I absolutely respect the guy and his comments were just right on... looking forward to more of his guest blogs :)

posted on July 13, 2007 at 1:02 AM

Carrie wrote:

Anthony: I so enjoy your writing skills. Awesome that you are filling in for Tom. I have been watching your show and think you are a very entertaining critique. Hope to see you on Top Chef again this season.

posted on July 13, 2007 at 1:14 AM

Sara wrote:

Hi Tony,
I am so glad to see you blogging on Top Chef!!! My husband and I watch "No Reservations with Anthony Bourdain" every Monday....without exception! We love your sense of humor, your compassion, and your willingness to make fun of yourself to make our viewing experience sublime. You've even inspired my husband to try different cuisines and even travel!!! Thank you so much! We've been Top Chef fans since season one and having you as a guest judge has only made the show more entertaining and insightful. So glad to see and read your blog. Kudos on your comments about Astro Boy and Hung. Also, we particularly enjoyed Howie standing up for himself and are glad to see you also enjoyed it.
Regards and please keep blogging,
Sara

posted on July 13, 2007 at 1:23 AM

D. Keeyeon Warren wrote:

Chef Bourdain, first, I love the succinct and yet succulent nature of your prose. You make my day sometimes. I agree with what you wrote about Hung which leads me to my second part of the post. This is a story about Hung. My first real memory of Hung dates back to elementary school, when he fly kicked my younger brother, which led to me punch him in the face, which in turn led me to almost getting suspended on the second month of my new life in America.
I really got to know Hung well in the Wheatleigh Hotel kitchen when I used to wash dishes there. We were just high school seniors, yet he was working the entremetier station among professionally trained and seasoned chefs. I remember this one night, long after all the other chefs had left for home, Hung was still cooking in the kitchen. I watched him as I finished up the dishes and got ready to go home. He was stuffing foie gras into a pumpkin blossom and tying them shut with chives so that he could poach the stuffed blossoms in consommé. He wanted to show it to the Chef the next day hoping that it can make it into the next menu cycle. I remembered his passion.
You’re right when you said that talent is often not enough to win TC. I hope his passion for food starts to show through his cockiness and his bad guy image. For me it would be a shame to see him get the “chop.” I hope he learns how to season his temperament more evenly. I hope Hung doesn’t overcook himself.

posted on July 13, 2007 at 1:29 AM

june wrote:

first!

posted on July 13, 2007 at 1:34 AM

Terri wrote:

I really enjoyed your straigtforward thoughts, it was both refreshing and entertaining. I thought your opinions on the Blockhead brothers hilarious, and right on point. I cringe watching the beads of sweat dangling from Howie's nose, and shudder at Joey's goofy guffaws. I hope to read from you again, maybe you can be convinced to become a permanent TC blogger?

posted on July 13, 2007 at 1:38 AM

michael wrote:

"wolverine-haired predecessor"
haha!! LOL! ;)

Everyone holds you in such respect, Mr Bourdain, and I got my first glimpse of you on some tv show a while ago where you were trying out dinners at random places but you were 'ambushed' by a friend who knew of your love for black truffels and goat cheese? on steak? *forgot the name of the place*

But is it true that you actually tried live monkey brain from a live monkey? I think that goes beyond cuisine, for me.

posted on July 13, 2007 at 1:44 AM

Annabelle Mohr wrote:

It's wonderful to have you here, Mr. Bourdain! I've always thouroughly enjoyed your writing and it's fantastic to know that I'll be getting it on a weekly basis.

I agree that Hung will contribute to his own demise. His arrogance alone is setting him for failure. I feel like CIA produces a lot of arrogant pricks, (or am I just jaded because I went there too?).

I alos wanted to throw in a little thank you for the "No Reservations" show you did on the dirty Jerz. I hated living there growing up, but whenever I return for a visit there's a checklist of culinary delights that must be tackled, (including a fat cat from the grease trucks by Rutgers --- a california burrito from La Posta in San Diego is the closest thing I have to it).

I'm really looking foward to reading your next blog! ~Belle

posted on July 13, 2007 at 1:46 AM

Peter wrote:

Mr. Bourdain, I wish you were a regular judge or even blogger for this show. Your wit never fails to enlighten my day. I know you have "No Reservations," but I'll take all I can get. I hope to see you on TC or blogging here again soon. The question is, how long until Joey bites the dust, and does he outlast Howie? I vote for two episodes from now, an no. Sara M seems to be bringing up the back of the pack and only avoiding elimination by the skin of her teeth. Next week she bites the dust, then Joey.

posted on July 13, 2007 at 2:07 AM

Laura G. wrote:

First Comment? Awesome.

You're blogging, Tony? Love it. (looking forward to the new No Reservations season!)

Right off the bat, I brushed off the filet mignon as not winning, obviously I was right in that choice. Can't see it standing out.

Shrimp, however, I'm fairly biased towards :D. I'm surprised my complexion isn't more pink than it is.

Pineapple upsidedown cake? I can see how she thought of it, wanting it to stand out, and it did, in a bad way.

Totally agree with your take on foam. Foam just sounds unappetizing, in any form, always.

posted on July 13, 2007 at 2:08 AM

Anna wrote:

Just want to say hi and I am a big fan. Take care.

posted on July 13, 2007 at 2:26 AM

LindaR wrote:

Bourdain, you rock. Your commentary is a pleasure to read.

posted on July 13, 2007 at 2:41 AM

Erica wrote:

Anthony! I have to say that your comments are, as usual, insightful and witty. You make me want to be a chef, and I can't cook a filet to save my life. Ah, wasted desire. Keep giving us those creative comments and making me desire what I cannot achieve! :)

posted on July 13, 2007 at 2:53 AM

Wendy wrote:

I LOVE your review, so funny! While Tom is busy, I hope we can look for another from you Mr. Bourdain.

posted on July 13, 2007 at 2:56 AM

Qwerty wrote:

I agree, Hung is his own worst enemy.

posted on July 13, 2007 at 3:05 AM

Paul wrote:

Wow! Bourdain is everywhere. Commenting on Food Network shows and Ratatouille on Ruhlman's blog and now blogging here? Is he now the King of All Food Media? What should we expect next, live blogging Emeril Live!?

posted on July 13, 2007 at 3:10 AM

Sous Chef Humor wrote:

Thanks Chef Anthony,
Great to read your views from our, the fans, side of the tube. I learned a lot here and appreciate you taking the time to share your thoughts. Hope you guest blog again.

posted on July 13, 2007 at 3:22 AM

giggity wrote:

Nice to see Mr. Bourdain joining the fray. Top Chef needs more Anthony! I think we all need a little bit more Anthony. Anyway, can't quite agree with shrimp being "wise" and "ballsy." Actually, none of it was inspiring. Tuna..safe. Filet mignon...safe. Now for the pineapple, I live in Maui and what a disgrace to all pineapples. What is the big deal with trying desserts? I think a "Top Chef" should have at least a few desserts under his/her belt. Gimmie a break. These Top Chefs are not pushing the culinary envelope in any way. I look forward to a season 1, 2 AND 3 "cook-off." Kudos to a great show. Aloha.

posted on July 13, 2007 at 3:27 AM

realitybites wrote:

Loved reading this. Thanks for sharing your insight with us.

posted on July 13, 2007 at 3:48 AM

Tara wrote:

I was sad when I read that Tom was taking a breather from the blog, but Tony, you're a more than adequate substitute! Do I dare hope that you'll be guest-blogging until Tom's return? Fresh, insightful commentary with a hefty splash of patented Bourdain snark...like a perfectly mixed cocktail. Cheers!

posted on July 13, 2007 at 4:31 AM

Susan L wrote:

Anthony Bourdain you are wonderful....I love your frankness and willingness to express your thoughts and opinions. You say everything I would like to say. Please continue to appear as a judge and, of course, a "guest blogger".

posted on July 13, 2007 at 5:38 AM

Morgaine Swann wrote:

Wow - "get wood..." "astroboy" "Brothers Blockhead" !

I'm going straight to Amazon and buying your book(s). Your writing is very entertaining. I hope we see more of you on TC. You spice things up a bit.

posted on July 13, 2007 at 5:39 AM

Ramona wrote:

I totally agree with all your points... but it did seem that Hung worked well with Lia and Brian. However has anyone noticed that all Brian makes is seafood. I think it would be nice that he goes out side his comfort zone and make another protein. Just wondering if you had any thoughts on that.

posted on July 13, 2007 at 7:07 AM

The First to comment wrote:

I agree 100%. Foam? Meh. Shrimp? The treatments were more interesting to me than the overall result. I live in a part of the US where seafood is awash in the streets (well, almost) and I've seen and had better from our local chefs than what I've seen so far on this Top Chef series....I love it when someone challeges convention, successfully or not. It's more than a lot of people do in their daily lives.
Somehow though, I keep coming back for more each week. Not as much for the drama behind the scenes as much as I love seeing real talent evolve. I expect it will once again. Bravo!

posted on July 13, 2007 at 7:39 AM

Amy Houghton wrote:

I love your No Reservations show and think it's one of the most intelligent and witty shows out there. How many shows out there have the balls to use cacophonious in a sentence? And nothing beats Top Chef last season... "I like cheese." (pause) "Why am I eating it now?"

posted on July 13, 2007 at 8:05 AM

Bill Parise wrote:

I agree with everything chef said EXCEPT Casey didn't throw herself on the sword. If you listen to her all she said was that she felt terrible that she may be the cause for one of her teamates being sent home. Had she really wanted to step up, she should have offered to waive immunity & take the bullet.

posted on July 13, 2007 at 8:08 AM

rich cain wrote:

How about Food Network's BLATANT copycatting of Top Chef in the "Who'll be the next Food Network Star" series?!?!? I guess blatant rip-off is the sincerest form of flattery. Somehow, Paula Deen, Alton Brown and Rachel Ray (can someone please stuff a sock in her mouth?) don't stack up to the judges on Top Chef when it comes to credibility. I think the bacon fat could have used more butter, Paula.

posted on July 13, 2007 at 8:17 AM

kimH wrote:

Well thought out synopsis of the show and the contestants.

I disagree with you only on one point...with Dale's choice of doing pastry with pineapple.

Maybe I missed something but was it required they do pastry or dessert? I'm not a top chef, but I do know my way around a kitchen and am a far better pastry chef than a conventional chef. Anyone who does pastry knows it has to be (on the basics side), an exact science. You can get creative as hell on the front end but the back end has rules which must be adhered to in order for pastry to work. Exact measurements, etc. Its not something (unless you do it every day), you can do "on the fly".

So although gutsy, if Dale chose pastry for his team, he should have gone. A good team leader should know the weaknesses and strengths of his team.

My 2c.

posted on July 13, 2007 at 8:22 AM

Kim wrote:

Anthony, I must admit, I didn't care for you on the episode in which you were a guest judge. I really did think that you were over-critical of some of the chefs. However, after having read your blog, I feel that I have a better understanding of you - you speak directly from the heart (or, palate, as the case may be) and don't mince words. I respect that, and can't wait to watch a re-run of your "guest judge" episode, as I think I'll listen to your comments from a different perspective.

As for Hung . . . you said it all. If Hung goes, it will likely be as a result of his own arrogance. I initially thought he and Tre were the two that would be competing for the title, but, as always, I'm beginning to second-guess myself. I'm not sure how far he'll make it, but I like C.J. He seems to come up with creative recipes (even when they fail miserably), but more than anything, he seems to be the mediator of the bunch (and goodness knows, they seem to need that).

Enjoyed the blog . . . hope you can join the show again the future!

posted on July 13, 2007 at 8:28 AM

Suzanne wrote:

BA-BAM ! ! !

Chef Bourdain ALWAYS calls it like he sees it and NEVER pulls his punches. How refreshing. Chef Colicchio was very informative however, I was laughing out loud while reading Tony Bourdain. Keep it coming. I'll be back for more.

posted on July 13, 2007 at 8:30 AM

Caligulas wrote:

I agree with you comments regarding Dale. Out of all this season's chefs I've enjoyed watching him the most. Some of the others may appear splashier and more attention grabbing, but Dale never takes the safe way out of any challenge. It seems like the others stay well with in their comfort zones and come up with dishes that are more excpected. Dale appears to be daring himself and the judges with each challenge while still maintaining his integrity. I hope he makes it far into the show.

posted on July 13, 2007 at 8:32 AM

Les wrote:

Anthony, It is great to see you blogging! Your show "No Reservations" is great! I think you have summerized this competition perfectly. I do admire Howie for his ability to stand up for himself as he did with you and Joey and feel he has talent. However, I am having a hard time understanding why he is still there. As you stated in the first challenge he clearly failed and it was a serious failure not completing the challenge and leaving the frog legs off the dish. In the second challenge he cooked the pork loin too soon and sliced it out too soon as well, of course the pork dried out and as you well know dried out meat espeically pork is not good. He did win the third challenge but, he was also on one of the losing teams in this last challenge and managed to still not be sent home. It was Camille's first time on the losing end and she ended up going home. I have a hard time understanding how the judges come to their decisions. Oh well I am on this side of the TV screen and don;t know all that is considered. One thing I do know is that you are absolutly right about Joey! He is without a doubt the biggest cry baby I have ever seen on this or any other competition on Bravo TV. Joey needs to grow up and stop thinking that because he is from NYC that he is the biggest and baddest and what ever else he things about himself because clearly he is not!Hung has a great deal of talent and creativity, but he needs to get over himself and as you say stop being ghe bad guy. He needs to put his ego aside and just let his talents speak for him instead of his mouth. So glad you will be blogging and hope to see you in the judeges chair again soon. I will be looking forward to seeing the next season of No Reservations.

posted on July 13, 2007 at 8:49 AM

ciaobella wrote:

I love AB. Can't get enough of your wonderful insight to food and travel.
ciao

posted on July 13, 2007 at 8:50 AM

Ohio Chef wrote:

WOW!!! The Brothers Blockhead! Sweet!

posted on July 13, 2007 at 8:55 AM

Vyola wrote:

Seriously, Hung looks like a guy ready, willing and able to snatch defeat from the jaws of victory and beat himself over the head with it. Two Quick Fires in a row he has bad-mouthed the guest judge, claiming that they "just don't get it" or are "confused". Here's a hint, Hung -- if your message doesn't come across to different people at different times, the common denominator of failure is you, not them.

posted on July 13, 2007 at 9:01 AM

ilene levy wrote:

Ah, the Brilliant Bourdain's Blog...how fortunate we are to have your supremely well written commentary on this latest Challenge. It's the quality feature of the week, and I must say, I agree with you on all counts with one exception...the first course. Granted, Brian, Lea and Hung may have delivered with their flavors and to a certain degree, their presentation, but Shrimp??? Again??? OK, so they used their collective heads with their decision to replace the rock hard Scallops with the succulent Shrimp, but where was the imagination and innovation when they made their selection in the first place? And as you said, TARTARE??? FILET??? And the Dessert Course doesn't even warrant discussion other than the fact that these supposedly exceptional Cheftestants with their outstanding pedigrees, didn't have enough brains between the THREE of them to prepare a fourth course that was an "out of the park homerun," perhaps comprised of their personal specialities, rather than putting forth that trio of pineapple pratfalls. One would think that having the advantage of watching the first two seasons, ONE of these geniuses would have figured "it" out...especially when it comes to the progression of a multi-course meal, and ESPECIALLY when they have the great good fortune to CHOOSE their main ingredient! Oh, and NOTE to Hung...methinks you should have re-viewed seasons one and two before dragging your ego and arrogance with you to Miami. Do the names Tiffani, Stephen and particularly Marcel come to mind?? Their attitudes bit them in the ass when it came to the finals.

Again, Tony, it was such a joy having your insight this week! It made up for having to watch TweedleDum and TweedleDee playing victim. After the Casey fiasco, you think they'll find the time to taste "whoever's" contribution to a Team Challenge!

ilene

posted on July 13, 2007 at 9:06 AM

Amy wrote:

My last comment to Chef Tom was MORE BOURDAIN...AND we got it!!! Love "No Reservations" and your wonderful, witty comments on the show....Hope we hear more from you in the future..and perhaps see you whip a meal!

posted on July 13, 2007 at 9:44 AM

JUDITH wrote:

Although I miss Chef Colicchio's blog, I'm more than satisfied that Chef Bourdain agreed to substitute in his absence.

He's handsome, smart, erudite, and, best of all, no b---s---!! What a pleasure to read the observations of a non-whiner who surely knows whiners when he sees them.

As for this week's episode, I agree - this competition is Hung's to win if he would just engage his brain before opening his mouth. Unfortunately, his mantra is "It's all about the Hung." Ratchet down the ego; demonstrate respect for your peers (internal customers); and, don't forget the external customer is a major part of the equation.

I'm happy for the "shrimp team." They worked well together; planned efficiently; executed perfectly; and served an arc of dishes that complimented each other AND the palate. Congratulations!!! Lisa, you deserved the win. My mouth was watering.

Looking forward to more challenges and less whining on future episodes.

Judie

posted on July 13, 2007 at 10:01 AM

helen wrote:

AB- i love you!
so glad to see you blogging- hope you come back next week
loved reading this one!!!
BTW, was a Les Halles a few weekends ago- the onglet was like BUTTER!!!!

posted on July 13, 2007 at 10:10 AM

AKS wrote:

Bourdain! What a pleasant surprise to find your blog entry this morning. It's a great start to the weekend.

posted on July 13, 2007 at 10:15 AM

Joshua Fein wrote:

Mr. Bourdain,
It was a pleasure to read your insightful commentary on this week's episode.
I'm surprised, however, at a topic which you skirted at times but didn't address directly: professionalism. Perhaps not as problematic in this episode as many former episodes (in this and prior seasons), I am simply aghast at the lack of professional behavior demonstrated by many of the competitors, and especially the lack of respect they show for the food they work with, the craft they practice and even (heavens forbid!) their fellow competitors.
Thanks again for the entertaining and enlightening reading material this morning.
-josh

posted on July 13, 2007 at 10:44 AM

John wrote:

Chef Bourdain,
I enjoyed your stint as a guest judge and now as a guest blogger. I hope to see and hear more from you in the future.

With regards Dale, if he wants to be a risktaker when he is competing on an individual basis, that is his perogative. Not so in a team event where his insistance on a risky venture like dessert showed a lack of consideration for his two passive teammates who had little experience in pastry. Feeling bad for Camille came a little bit too late.

I'm in Hung's corner also. From a strictly food standpoint, Hung should be in the finale. Obviously the judges feel that way too. Personality plays second fiddle to the ability to meet and excell in the challenges. I am thinking of Tiffani and Ilan, not exactly fan favorites.

posted on July 13, 2007 at 11:05 AM

tara wrote:

So thrilled to have your blog & opinions!!! absolutely fantastically rewarding for those of us missing Tom's Blog....I hope you become a regular blogger for the show!!!

posted on July 13, 2007 at 11:07 AM

Marilyn wrote:

Hi Chef Anthony,

Thanks for guesting! What a nice surprise to come here and find your colorful and entertaining commentary.

Your exchange with Howie in Episode 1, in which he quoted your writing back at you and you responded as you did, is one of my favorite reality TV moments ever. I was sure that you got a kick out of that, and it was nice to see you confirm that here.

I completely agree with your final statement about Hung. I think he'll go far if his ego doesn't get the better of him.

Thanks again for sharing your thoughts with us!

posted on July 13, 2007 at 11:08 AM

Sue wrote:

Wow I have never seen anyone like you on tv before! Just telling it like it is and articulating what most of us feel but would not or dare not say. Wow! I've heard so much about your show and now can NOT wait to see for myself. I love love LOVE this blog and you should be a judge for all reality shows, food or not. Hah!

I think Hung is my fav so far even though he seems like an ass. All the female contestants aren't really excelling at this point and I wonder why they can't just find some darn good females to match with the guys!! This is the third season this is happening, knocking out all the females from the get-go, and my question is, why can't they just find better ones?

posted on July 13, 2007 at 12:20 PM

Polly Stiness wrote:

Delightful to hear from Tony - his commentary is as zesty as his cuisine. Of course, we miss Tom, but Tony is a splendid pinch-hitter. I do have a complaint - the winning recipes are almost impossible to follow. Lia's Poached Shrimp calls for "1 bottle of olive oil" ? Excuse me? And although the recipe says 1/8 cup ground coriander Lee Ann starts out her demo with whole coriander. Seriously, folks, some of us would really like to replicate your gorgeous cooking.

posted on July 13, 2007 at 12:27 PM

Anne wrote:

Holy cow! What a great surprise THIS is!
Chef Bourdain blogging on a Friday morning...what could be better?

This was one of those days that I got up feeling like one of the little "gifts" my dog leaves for me in the yard, and I thought, well, let us sit down and peruse the web to see what the rest of world is doing. Maybe I will feel better before I have to start my day. And, viola! This was the best thing I could have hoped for!

I'm glad there is someone out there who is allowed to say the things I think (as I would be disowned and fired if I DID say the things I think!). Is there nothing else out there in the culinary world besides seared foi gras, seared diver scallops, seared kobe beef, seared tuna, seared.....well, you get the picture. I know it seals in the juices but come on! A little originality please!
Which brings me to Dale and his motley crue...I mean crew...don't want to get into any trouble there! Personally I thought that doing dessert was a great idea. I always try to end dinner with dessert...much to my dismay come swimsuit season, however; I thought Sara M. was a fromagier...I would think she could have come up with a number of yummy desserts made with cheeses, better than the already previously failed panna cotta (see season two). She also said her favorite dessert is hazelnut chocolate gelato in the Q&A on her bio...well...that sounds yummy...why not try that? I love tropical fruits, but using some of them with gelatine does not work, as you know...but anyway, I DID respect Dale and his team for going outside the box and doing what was not required. I get really tired of hearing the judges rake these chefs over the coals for playing it safe, then chastising them for taking a risk....I'm supposed to do WHAT, again? Rewind that because I just became very confused as to what is expected here. That would be my thinking if I were in that sort of position. I am also happy that Casey came out with the guilt blanket thing. I imagine she DID try hard to put out a good dish, and I believe that Joey and Howie DID trust her to do the right thing. We all have to trust our co-workers to some degree don't we? And you know, it is a competition EVERYwhere, not just on reality shows. All of us have SOMEone we would like to eliminate in the workplace, but we still have to work with them and get along. I think Casey did just that, and I think it was unfair to make her feel that "it was all her fault". Not everything is someone's fault. The you know what just happens sometimes.

And so, I will just also say that I felt the way the Quickfire challenge was handed to us was disappointing, in that we did not get to see ALL of the contestants dishes. We did not see either of the Saras' works, nor did we see Lia's or Camille's. In fact the only woman who had her Quickfire work shown was Casey, and that is possibly because she won the challenge. All of the dishes NOT seen were done by the women contestants. They put in just as much work as everyone else, I would imagine , and I'm sure they would have liked to see their creations get the same air time as everyone else's, whether they were good, bad, or otherwise. If we took out the scenes of people arguing over blood oranges and how many pounds of duck costs how much in the grocery store, and if we took out the scenes of Casey trying to have lunch in peace and then disagreeing with Howie and Joey, we would have had time to see ALL of the other Quickfire creations, no? I was going to say that we could cut out the hot tub scenes, but I know a lot of people like that, so...

Well, chef, you have made my day today, on this Friday the 13th! Bless you! I feel so much better now! I am off to paint my kitchen! I may not be able to turn out Top Chef creations in it, but damn it's going to look good! (I'm from California and that's a California thing!)
Hope to see you here again, Chef! Later on!

posted on July 13, 2007 at 12:52 PM

Stephanie P wrote:

Hi Chef. Great blog. I remember that after your appearance during last season's Thanksgiving challenge the blogs were screaming for more Bourdain. I guess the blogs get what the blogs want. Oh the almighty blog. And I thought yours was fantastic. You've articulated what the other bloggers couldn't, that Joey is an employer's nightmare, that Hung is his worst enemy, and that all the chefs are being very conservative with their proteins. The only things I didn't really enjoy were your jabs at Marcel. He's a young chef, albeit a cocky one, but he's taken all the criticism in stride and still managed to impress the judges and viewers. Anyway... here's hoping that you land a regular spot on the show! Question, instead of the beef, what protein would you've prepared for the challenge?

posted on July 13, 2007 at 1:10 PM

J. Brown wrote:

First of all let me start off by saying that TC is my favorite show. I am Jamaican and what had me for season 3 was the fact that TC had a Jamaican chef (Sarah M.) on it...awsome!!! However, I really do not appreciate the fact that the judges especially Tom have done nothing but criticize the woman!
As an islander, american and a food lover who as travelled and eaten all over I find that most american chefs don't season their food. It's just salt and pepper. How the hell is salting and peppering meat seasoning? Give me a break. I can't taste the food prepared for the judges each week but my gosh please remember that everyone has different likes. dislikes, styles and and opinions about food. I just wish you would have something positive to say about not just Sarah's but all the chefs' food as you and the judges may not like it but others might and will.

posted on July 13, 2007 at 1:20 PM

mari wrote:

love ya AB. Can't say much about the judging this week, except it was spot on. I thought the "society" was hilarious in their sashes and medals.

posted on July 13, 2007 at 1:27 PM

Lon wrote:

Kudos to Bravo for getting Chef Bourdain to fill in. I miss Tom's commentary because he gives us the real "taste" of the food from a chef's perspective. Bourdain is an excellent alternative. Since the other consistent judge (Padma) in actual participation of the food tasting is taking some time off from writing her blog it is nice to have an experienced chef who has been a judge contributing.

Since we as viewers only see a small portion of what actually happens, I think it is important to have as many insights as possible from actual participants in the judging. Not to slight other bloggers like Harold (who I enjoy reading because of his ability to compare the first season to the present season), but they weren't there for the actual sight and taste of the food. Lee Anne's comments are always excellent. Because of her blog, I can legitimately wonder why the chef's are so bland in their food choices. It is not from the lack of alternatives, obviously.

That said, I have high hopes for Season 3. I don't see the same type of abrasive personalities that I saw last season. There are some, to be sure, but they are so obvious that I don't think we'll have the gang mentality we saw in Season 2. That means the emphasis will be more on the food and less on the personalities, if trends hold true. Bravo for that.

As a vegetarian, I want to add my vote for a future challenge involving a vegetarian dish. As someone who has eaten far too many limp salads and vegetables at restaurants over the past years because there were no non-meat alternatives, and as someone who has cooked vegetarian dishes, I firmly believe it requires a extremely high level of skill to prepare a "veggie" dish that has gourmet appeal. Properly learning to select, to spice and to cook and prepare vegetarian cuisine is a skill I have seen sorely lacking in most chefs and cooks. Just about every chef learns to cook meat, fish and poultry with some degree of skill. Not many learn how to cook well when it comes to veggies, grains, beans and other ingredients. I've seen that in some of the challenges when contestants try to add lentils or beans to their dishes.

posted on July 13, 2007 at 1:28 PM

Will wrote:

Honestly - with the foams.

I can never see another foam again in my life. Is there a secret foam society somewhere?

I also have a theory... Please remember, this is purely conjuncture. These talented chefs must spend a lot of time perfecting their foam techniques... Both chefs also have meticulously well held coiffures. Either they're getting frustrated and running their foamy fingers through their hair or they're on the road to creating the world's first edible hair product.

There is, indeed, a silver lining to foams.

posted on July 13, 2007 at 1:51 PM

azindn wrote:

Never having been a chef, or even having cooking skills beyond the basics, it is fascinating to watch the personalities of the contestants as they try to create and produce under the gun. Anthony Bourdain's comments are excellent critical assessments from someone who walks the walk, and talks the talk. That Hang is a leading contestant for Bourdain might be right, but I think Hang's sense of self-importance will do him in in the end. It's one thing to be talented sans people skills, but, talent without people to impress kind of kills the purpose. Cooking is about pleasing people, and Hang might loose just because he's only pleasing himself. Hang will hang himself, just watch. Bourdain rocks.

posted on July 13, 2007 at 2:14 PM

Claudia wrote:

I am just writing to say I enjoyed your blog and that I appreciate the fact that this season's contestants a definitely a breathe of fresh air over last season. It is great to watch the show again when the focus is on their skills and not their personalities. Season 2 was an embarrassment and a waste. Glad to see that you are back on the right track. Thank you for another enjoyable season like season 1.

posted on July 13, 2007 at 2:37 PM

Wendy wrote:

I too am a fan and hope to see you here, or anywhere, more often. Currently reading _The Nasty Bits_ and chuckling with glee. Perfect summer reading.

Seeing that ditz Amanda Brown's travels through So Am has made me wistful that you haven't done more shows there. Would love to see your take on the Brazilian cities and elsewhere besides Peru.

Good to read your comments on this week's TC.

posted on July 13, 2007 at 2:46 PM

navygirl wrote:

Anthony, you should think of blogging permanently! Loved your observations, and they were spot on! I don't really have much more to add, other than I wish Camille didn't have to leave for it. I found this little tidbit about her restaurant, Paloma, online here:

http://www.nyc.com/restaurants/Paloma.75558/editorial.aspx

Here's how it reads:

"What makes Paloma a truly different neighborhood spot is the dream that owners Camille Becerra and Darius Rivera desire to share with the rest of the community. Inspired by the 80’s café/club culture forever exiled from rent-mad Manhattan, Becerra & Rivera offer New York a gracious space with soaring ceilings and a pleasing mix of urban elements: polished concrete, warm hardwood and gallery-white walls sporting revolving art exhibits.

The Food: Defined as “New Urban American,” the regularly-changing menu is based on simple, fresh ingredients borrowing elements from the multitude of cultures that glitter across the New York cityscape. Rather than aiming at the usual fusion, Paloma takes a stab at deconstructionism; for example, a traditional dish like bouillabaisse might be broken down to its basic elements and then served as a filet of monkfish, a single perfect shrimp and a flower of potatoes decorated with a bouillabaisse sauce. On the other hand, one can find a fresh brook trout simply grilled and served with a side dish of the diner’s choosing. Simple and thoughtful is the rule. Nothing on the menu exceeds fifteen dollars, and there are plenty of offerings for under ten. You will not have to deconstruct your wallet.

Popular menu fixtures include the brook trout, hangar steak and the much-admired burgers. The specials can be a gamble, but sometimes the best gamble is a vegetarian one. There is clearly a love for and sensibility to the preparation of all things vegetal, due largely to Camille’s post-culinary school odyssey among vegetarian and macrobiotic master chefs. Sometimes the vegetarian specials are the best thing on the menu.

Our only concern is consistency in the kitchen. As is often true with new ventures, it is best to go when the owner/chef is on hand. But as Paloma finds her wings and gets into the groove, the minor missed notes will dissipate.

The Scene: While the kitchen remains the epicenter, Paloma exists to be more than a restaurant. In many ways, Paloma is part Craft, part Nuyorican Poets Café, part Galapagos, and part pure Camille. It is an art space and a haunt for the creative. Local visual artists, filmmakers, DJ’s, bands and poets are welcome here, and often have exhibits. It is not unusual to find something going on after dinner, anything from a film screening to a five-piece band to a tasting of infused vodkas designed by Camille (these can be exceptional).

The Dream: Paloma seeks to be a space that celebrates urban life, to be a venue that exalts art and artists, to be a luminous gem in a sometimes jaded world. Everything about Paloma springs from free expression and a desire to welcome and to share. If New Urban American means opening up ones arms to embrace all that the cityscape has to offer, then Paloma is the vanguard of that new order.

Still evolving, Paloma is a place to watch."

---------------------

Sounds like we'll miss out on an interesting chef who is still evolving and learning. Too bad. It sounds much better than having to watch Hung. The only thing that would top it would be to watch Hung hang himself and losing out on the Top Chef prize. The punk doesn't deserve it...I don't care how good his dish is!

posted on July 13, 2007 at 3:20 PM

mimi wrote:

Dear Anthony..Love you and love your show. You are a brave man. Of all the judges.. you seem to have the finest tuned palate around (no wonder considering all you have consumed!). I have a question for you about the last 2 seasons when you appeared as an episode judge. Did you really think... 1. Harold should have been chosen Top Chef with his lousy decisions on the quality of salmon he purchase and his role in deciding on the boxed cake for Scott & Scott's reception? and 2. Ilan, with his wimpy copy- cat, ridulously repetitive Spanish recipes and the repeated sabotage he inflicted upon the foam boy, Marcel.. who.. in my opinon lost the whole shibang.. partly because one of his ingredients mysteriously ended up missing...Ilan perhaps? Did you notice that when he was called back to compete in Season One Finalists vs Season Two Finalists.. Ilan made very immature mistakes.. and as a result.. could have been the deciding factor that caused his team to go down to Season One. What say you Anthony (one of the greatest culinary experts alive today?) mimi

posted on July 13, 2007 at 3:32 PM

laura d wrote:

It's always great to hear "The Great One" words of wisdom and such. My only regret is that that I have never been able to jiggle the pans with you. I always agree with your opinion of the contestants and often find my self yelling at my television. I think that most of the tastings in this weeks show were just ordinary and boring. They could of been more creative. The dessert team should have done just a little homework and realized that pineapple is not the best choice it only works sometimes. Pineapple has a protein in it that breaks down gelatin and makes it hard to produce most desserts in general. Oh well, I guess things like that come with experience.

posted on July 13, 2007 at 3:54 PM

Erin P. wrote:

What cosmic forces at work! Just arrived home from vacay in Mexico during which my husband and I took a Jeep tour and ended up flipping the Jeep (we both came through relatively unscathed though the same can't be said for the Jeep). We thought, "This is just the kind of thing that would happen to Anthony Bourdain. What would he do?" Spent the rest of the day eating fantastic street tacos and drinking tequila. Viva Anthony!

posted on July 13, 2007 at 4:07 PM

Morgan Weber wrote:

Oh Bourdain...how I love thee...

posted on July 13, 2007 at 4:32 PM

jean wilcox wrote:

Anthony Bourdain is like Chri'tmas Eve when you're 5, or like meeting your lover after being seperated, or like cold beer after work. Brilliant!

posted on July 13, 2007 at 5:04 PM

Shazzer wrote:

Mr. B.,

LOVE, love, love you!

Now, will all the vegetarians please quit skinning the flesh out of the blog!! If TC3 wants to do some anemic tofu ho hum salad, or god forbid "raw" food challenge, fine, but don't you think if it was really that interesting, it would have been done by now?

Meat? Now that's interesting!

posted on July 13, 2007 at 7:58 PM

Theresa wrote:

Welcome, Chef Bourdain, and thank you for joining us in the armchairs. It is always a pleasure to read your comments.

I would like to comment further on the dessert course. There is nothing wrong with using pineapple, if it is used correctly. It is common knowledge, in almost any kitchen, that you never use fresh pineapple with gelatin. Pineapple contains the protein-digesting enzyme, bromelain, which prevents the gelatin from setting up.

Pineapple is extremely diverse in it's use. The tartness of pineapple aids in cutting through creamy dishes without overpowering them, while it's sweetness helps balance salty or savory flavors. I hope that next time the chefs (whom I all greatly admire and wish the best of luck to) embark on a dessert course, they will remember the basic yin-yang of food combinations, and choose more appropriately.

posted on July 13, 2007 at 8:06 PM

sarah wrote:

How wonderful to read your blog! Ever since reading your book, Kitchen Confidential, then your book of Les Halles recipes, I love your writing. Your dry wit and no-holds-barred honesty makes for entertainment. I look forward to reading more.

posted on July 13, 2007 at 8:25 PM

Amber wrote:

I'm sorry, I just started watching Top Chef this season. Can someone please explain why the foam thing is such a big deal? I get that Marcel did something with foam, but I don't know what.

posted on July 13, 2007 at 8:41 PM

Linda W. wrote:

Quite simply, this was the...

Best...

Blog...

Ever...

On Top Chef.

Always in love with Tony Bourdain's writings; and especially pleased to read about his guest blog on Chowhound's site.

posted on July 13, 2007 at 9:29 PM

Linda W. wrote:

Quite simply, this was the...

Best...

Blog...

Ever...

On Top Chef.

Always in love with Tony Bourdain's writings; and especially pleased to read his guest blog here on Bravo. Love the insight; love the straight shooting, no-holds-barred commentary. I've never worked in a professional kitchen, but do enjoy cooking in my own home.

Some of these upstart young snots they have on the various cooking shows need a dressing down from someone who's been there in the trenches for a LONG time - and who better to do so than AB with his famously wonderful snarkiness? Here's hoping there's more of AB on TC3 - snarkiness and all!

posted on July 13, 2007 at 9:32 PM

Commodore wrote:

Foul!! What's up with this horrid looking movie stealing the title of your show? Are they hoping that people will think it is a movie about you and flood the theatres to become the box office smash of the summer? Are they banking on the fame of the great AB? When people hear "No Reservations" they should think of AB passed out in the desert of India after drinking some narcotic laced beverage, or spearing a pig in the jungle, or passing out drunk and keeping Vietnamese people awake from his loud snoring. They should not think of Catherine "nursing home robber" Zeta-Jones and some no-talent pretty boy pretending to be chefs. America: show some good taste and boycott this film for heaven's sake!!

posted on July 13, 2007 at 10:19 PM

juni wrote:

i agree that we've had enough of the safe-seared scallops, filet mignon, Kobe beef, and salmon--and, oh yes, the unfailing foie gras. These items keep showing up because they are difficult to ruin. I wasn't happy with their emphasis on TC 2

I like Hung's energy and don't mind his arrogance. I want to see what he pulls out for future shows.

It does seem funny that the female chefs are not as strong or as confident. I though Micah had that strenght before she tanked. But at least these women are not loud and emotionally imbalanced (Betty), smirking tattle-tales (Marisa) or ridiculously self-absorbed whiners(Elia). I found those characters hard to watch, while these female chefs present more emotional maturity.

posted on July 13, 2007 at 11:40 PM

ceejay wrote:

Chef Bourdain: WELCOME ABOARD! We are DELIGHTED to have your blog! You write just like you talk (a good thing!) and a great balance of insight, chef-speak, and rapier wit. I salute you sir. Great blog. I look forward to more! (Nearly fell off my chair laughing when I got to the Blockhead Brothers -- those two have been making me scream at the TV all these weeks!!!!)

posted on July 14, 2007 at 12:52 AM

chef biatch wrote:

Love the Bourdain! I also agree with what youve said. You should write a blog every week for TC. Its been the best blog for 3 seasons .

chef biatch

posted on July 14, 2007 at 3:07 AM

Mother Hubbard wrote:

At last! A Bravo blogger (other than Lee Anne) who can write! What a pleasure to breeze through well-conceived, grammatically and punctuationally (for want of a better term) correct, and properly spelled piece of journalism. (Of course, I expected no less!)

Some of the blogs on this site have been downright painful to read, so I want to see much, much more of Bourdain.

posted on July 14, 2007 at 10:22 AM

Lisa wrote:

Great blog, very well written and funny! I am bored by foam just from seeing it so much last season. I have a feeling the TC judges will have a private chuckle each time it is used from now on.

posted on July 14, 2007 at 3:16 PM

Clara wrote:

Tony,
Happy to have the opportunity to tell you how moved I was by your timely--and sad--visit to Lebanon on "No Reservations."

I was breathless at your and the crew's sequestering at the hotel. Your commentary throughout was intense, soulful, honest.

Thanks, too, for blogging for Tom. I look forward to reading more!

posted on July 14, 2007 at 10:39 PM

Mike wrote:

What a treat to have you as a guest blogger. As a fan, it is as fun reading your thoughts as it is to watch you express them.

I am not completely sold on on Hung yet. Having been a fan of top chef since the first episode of season one, I am having a hard time seeing the talent of Harold and Tiffiny in this group (at least thus far). I think Tre may suprise some people down the road. He seems to be the kind of guy that comes to work each day and "chops wood", he has stayed below the radar quite effectively. Your right, Hung will take it too far and end up on the curb.

I hope to see you again on the show, I really enjoy your culinary expertice and personality.

posted on July 15, 2007 at 11:56 AM

Top Chef Nut wrote:

Hello Chef,

I have loved you since your comment on Season 2 (to Tom C) about what is he running here; a crack house? Or the Marilyn Manson love child remark concerning Michael. I love telling it like it is approach to judging and the whitty remarks as well. This blog had me rolling on the floor. You really have a way with words. Please consider becoming a Full Time Judge on TC. WIth the recent addition of Ted Allen; this would really complete the judges table.

I totally agree with your assessment of Hung. He is talented beyond belief; but his kitchen ethics and constant alienation of the other chefs may be the thing to cost him the win. Marcel suffered the same fate. For the record; he should have won. My pics for the final two are Hung and Tre.

Thanks again for your commentary. I really needed to smile today.

~Carrie

posted on July 15, 2007 at 12:55 PM

Sheila Raleigh wrote:

Love the show!!! Anthony, you should be on more often. Loved your BLOG....

posted on July 15, 2007 at 2:08 PM

velveetahead wrote:

I love Anthony has a guest blogger. I hope he comments on future episodes. I agreed with everything he said and laughed out loud at many comments by not beating around the bush, but saying what he really thought. Awesome.

posted on July 15, 2007 at 4:24 PM

karen wrote:

okay, so you are savvy, clever,articulate, good-looking,and a culinary Prince... what would yoiu say are your strongpoints????

posted on July 15, 2007 at 9:32 PM

Liz Anthony wrote:

Please please please write another blog. I have yet to read a blog as honest and witty as yours. I hope to see a blog from you again.

posted on July 15, 2007 at 10:37 PM

Victoria wrote:

Chef Tony, I love you.

If I have to see another bloody foam again I'm going to throw a shoe at my tv. They look like cat vomit and the idea of shrimp flavored foam is, to be honest, kinda creepy. Hung is 20 kinds of awesome though and, if I was a betting kind of girl, my money would be on him.

BLOG AGAIN!

-Vicki

posted on July 16, 2007 at 12:30 AM

workerdummy wrote:

After reading Bourdain's blog, I've decided I'd like to see a special episode that has Colicchio, Simmons, Allen, Bourdain and some of the other more critical chef judges competing in Quickfire and Elimination challenges. Make it even more interesting and pit them against the best of all three seasons. Let some of the viewers judge (not me though, I don't have the palate for some of, make that most of the things they come up with).

The chefs chosen for the show are supposed to be near the top of their field and cook everyday. I'd like to see if the ones at the top can do it better. They should be able to do it with their eyes closed, right? If by some strange chance you do use this idea, I want a producers credit and a cut! Producers?!

posted on July 16, 2007 at 3:43 AM

FanFare wrote:

Dear Mr. Bourdain,

I am probably in the minority when I say that I don't appreciate your caustic humor laced criticisms as a guest judge. I find your comments (although articulate) have been cutting, overly sarcastic and somewhat mean spirited. You are not attending a Jerry Lewis Roast, after all... As for your Travel Channel show, I have found you to be a poor guest at the host country's dinner table. You seem absolutely rude to the natives (mocking them and mugging for the camera). I love to travel and experiment with the unique cultural foods. Therefore, I had high hopes for your travels... Unfortunately, for the reasons stated, I have been disappointed.

That said, here, in print - your blog is incisive and on point. Your admiration toward Dale is well stated and reminiscent of
S-1 winner Harold (who was quite the stand up guy). Harold's humility is the single characteristic that (I believe) ensured his win over Tiffany. Alternatively, the entire S-2 cast was devoid of that attribute. Ilan is still finger pointing and whining in his laughable blog...

I am curious about one point you made (here and at your JT) regarding hard headed Howie. If he had NOT cited your book when the axe was about to fall, would he have still been spared? Since smooth talking you and your judging brethren that day, he continues to be the "King of Excuses" (i.e. "I didn't have enough time"...)

Thank you for your tme to write this blog.

posted on July 16, 2007 at 8:41 AM

P.K. Scott wrote:

Bravo, sign Anthony up as a regular blogger! The most entertaining morsel of Top Chef commentary I've read in forever.

posted on July 16, 2007 at 12:11 PM

Aem wrote:

Mr.Bourdain, you are so cool and entertaining to watch, read, etc....I always love to hear your opinion on food (and other things!!). Great read, please come back!

"Most chefs I know get wood from kicking guys like that to the curb."
LMAO!!

posted on July 16, 2007 at 7:24 PM

Stephanie wrote:

Chef Bourdain,
OMG I love your Blog!
You rock!
You pull no punches and tell it like it is.
If you are EVER in Boston, and want a night out with a cute redhead, look me up! Boston will never be the same.

Stephanie

posted on July 16, 2007 at 8:48 PM

Brian wrote:

It's always a blast to read A. Bourdain's comments. Always says what everyone else thinks, but doesn't have the balls to say.

posted on July 17, 2007 at 12:48 AM

Diane wrote:

Anthony,
I have to admit that I don't have a lot of time to tune in to TV - that is Until I started watching Project Runway and Top Chef. I really enjoy your commentary on what you see because you are both funny and honest. I would love to see a weekly blog from you for Top Chef? Have you done anything with the food network?

posted on July 17, 2007 at 2:43 AM

Mel wrote:

First of all, I need to say that Top Chef is clearly the best reality food show on TV, easily beating out the ones on Fox and Food Network.

Awesome blog Mr. Bourdain! Hope to see more in the future, Colicchio can take a couple hints from you on how to write a blog.

Also, what's with that nasty scar on Padma's arm? She's still friggen hot though, may have to start wearing some long sleave shirts though.

posted on July 17, 2007 at 12:15 PM

Kate wrote:

I'll fast-forward through the flattery since it seems everyone else is already swinging off AB's... well you get the idea...
I agree that taking dessert on is a commendable choice, yet it makes me question why dessert seems so foreboding to chefs who have been cooking for years. There were not very many restrictions this time so they weren't forced to come up with 3 desserts out of what they found in a compost pile - they could choose any ingredient they wanted. Is it really THAT hard to come up with 3 desserts that don't suck?!? That said, props to them for trying, even though it did not pan out the way they hoped, it was certainly better than sticking to a super-safe choice like certain other contestants...

posted on July 17, 2007 at 3:31 PM

michael wrote:

"Amber wrote:
Can someone please explain why the foam thing is such a big deal? I get that Marcel did something with foam, but I don't know what."

Amber, I liked him as a chef, but he tried to use a foam for like, every single challenge during the competition.

posted on July 18, 2007 at 12:56 AM

Yarrr wrote:

i thought some of your observations were spot on, and think its great that you took note of the risks that the dessert team took.

that being said, i also think the way you make your observations, and the manner in which you critqued joey, to be rather obnoxious.

i think the way you addressed some of the contestants in the first episode was lacking in courtesy, and respect.

i think you have a rather big mouth.

posted on July 18, 2007 at 3:56 AM

stephanie wrote:

Anthony,

I second the idea that you should have your own blog (on your personal site, perhaps?) Even if you only posted once a week, we'd be getting our additional Anthony fix that it seems we ALL desire!

Keep writing, and I'll keep buying everything you publish!

posted on July 18, 2007 at 11:07 AM

Sandy Aptecker wrote:

I liked the fact that the ELKS club members all agreed with the judges. The old fashioned foods the contestants were supposed to update were interesting choices. I'm not sure what Coliccio meant when he said the chefs were unimaginative in their updates. What would he have done? What would you have done M. Bourdain? I still love meat loaf and don't think it needs updating. Thanks. Sandy A.

posted on July 18, 2007 at 12:55 PM

Rosie wrote:

Anthony, your insight is as accurate as it is colorul. I hope you make guest appearances often, blog weekly and give us your take as a fan, and I am really digging the "No Reservations" series.
Kudos

posted on July 18, 2007 at 2:32 PM

Foaming at the Mouth wrote:

Don't get your own blog, T-dawg. Pop up once in a while on a random food-blog - guerilla-style!

Also, please come to Holland for your next No Reservations. We have some great and lots of not-so-great food here.

posted on July 18, 2007 at 2:50 PM

Justin G wrote:

Awesome! Bourdain is a guest blogger!!! I am just finishing up Kitchen Confidential and I will never look at Muscles the same way again...

posted on July 18, 2007 at 3:15 PM

Donna wrote:

During the “protein” challenge with Anthony Bourdain, Clay was sent home (for having “tasteless” chops) in lieu of Howie (who didn’t complete the dish and had no protein on the dish!) This seems very contradictory to me considering in Season 1, Dave was sent home for forgetting one dish out of three in the final. I think there is a good possibility Season 1 would have seen a different winner had Dave not been eliminated. Don’t get me wrong, Harold was in fact my favorite… But a rule is a rule. If Dave was eliminated for not finishing, Howie in Season 3 should also have been sent home. Pardon the pun, but “what’s good for the goose, is good for the gander”! Let’s keep the rules consistent! Realistically, as tough a judge as Bourdain is, which scenario would annoy him in a restaurant more… Getting a bad meal and the option to send back, or NOT getting the main part of his meal at all!

posted on July 18, 2007 at 7:06 PM

Lynn A. wrote:

i am so tried of watching Howie drop sweat in his food every week it is so sicking. He could at least wear a headband.

posted on July 19, 2007 at 2:07 AM

Robert Schaffer wrote:

I agree Hung is talented, but he's gonna get tripped up by his arrogance. Everytime he has lost, he blames the judges, misundertands their critiques, or claims they don't "get his concept." I predict he ain't gonna last.

posted on July 19, 2007 at 2:33 AM

Kenneth Rogers wrote:

Mr. Bourdain, its always a treat too see you on top chef. I've been a fan of yours for quite some time. Personally can't wait to see the new season of "no reservations". Keep up the great work!

posted on July 19, 2007 at 10:13 AM

Kim Lewis wrote:

Great blog, love your show. You are straight to the point and say exactly what you think. Love it!!!!

posted on July 19, 2007 at 10:24 AM

S.W. wrote:

I'm a big fan of Bourdain and loved his post- incisive yet hilarious. Wish he could write a review for every episode.

posted on July 19, 2007 at 11:27 AM

Southpaw wrote:

Tony: I was so glad to see you a short while back on TC. Hope to see you again on future seasons. I want to vent here as I did to Tom, that my opinion is a "top chef" should have the whole package. Hung does NOT. He's way too arrogant, which is a huge turnoff (despicable is more like it). Not sure why he thinks he's the best thing since sliced bread because he's NOT. Last week he thought one of the judges was confused. How much more arrogant can this donkey be? I can only hope to see him hit the bricks, or better still be the last one of two standing...only to lose at the very end. He just doesn't deserve to be Top Chef. I don't know who's more unlikeable...him or Marcel from last season...they seem to related...........

posted on July 19, 2007 at 1:40 PM

Garry wrote:

Hey Tony -- Belated Happy Birthday from a fellow Cancer Monkey (mine was last week). We rule! (Don't we? Well, maybe sometimes).

Anyway, 51 is when we stop introspecting about 48 through 50. Time to get on with it!

I'll give TC another try based on your comments above. I used to watch it often, but it became increasingly bad and this most recent season, no way, I couldn't sit through more than 10 minutes.

The one thing I will offer - and I can say this because I'm not in the foodie or NYC chef or Discovery Channel milieu - is that the TC producers have got to take a more serious look at their male contestans/participants.

Was I the only viewer who noticed that 4 of the 5 recent male participants had exactly the same artsy-fartsy symmetric but semi-messy and brushed-to-the-middle haircut? It was at that ludicrous moment that the collective pecadillos of the male contestants came crashing down. With only one exception they seem just a tad too "sensitive", a wee bit too "creative", and often too darned "bitchy" (the few rough-and-tumble contestants - whom I liked - were booted from the show a long time ago). Their verbal enunciations are sometimes too clipped and crisp and precise for my taste. Are they British?

Is it too much to ask TC to find some male contestants who have normal haircuts, who speak with male authority, and are interested in cooking real food and not masterworks of culinary art? Guys who cuss and knock things around and get the job done maybe with some bellowing but not whining and bitching? Those are the kinds of uncultivated and ultra-serious guys I used to work for in the kitchen during high school years.

With the current lineup, TC is in real danger of having female contestants who are more visibly and verbally manly than the men (the show has come close to that a few times in the past).

It's a little uncomfortable for us neanderthals at times.

posted on July 19, 2007 at 3:02 PM

Pat West wrote:

What a surprise to see Anthony Bourdain's comments on this blog! Your insights are right on! Curious though, do they let you smoke at Judge's Table?? Love your books and TV shows. You are the best!! We want to see more of you on TC.! When are you going on Rachel Ray's morning show? Can't wait for that!!

posted on July 19, 2007 at 6:04 PM

Wilmita wrote:

As usual your comments are spot on.

I was loving it when Howie quoted from your book back at you and knew you had to admire his grit for doing so.

As for the complaints about Howie's sweating what do people think a restaurant kitchen is really like? A transplant surgery OR? Men and women sweat over hot grills, fry stations, ovens, etc.

In the African-American community there is a phrase people use when a dish is really good. They say, "He or she must have put their toe in it." or if it's REALLY good, "They stepped ALL in it."

Howie, with all his sweat, as the winner of two Elimination Challenges must be doing something right.

He's not the first person to sweat in the kitchen over food nor will he be the last. If people ONLY knew...

Cheers, Chef Bourdain! Do blog or guest judge on Top chef again. Looking forward to it.

posted on July 19, 2007 at 6:55 PM

Holly wrote:

Ah, Tony.. I love you to death.
You seriously need to become a permanent judge (and get your own Top Chef blog for that matter) so I can see you every Monday on No Reservations and Wednesdays on Top Chef.

I totally agree with you on gaining a respect for Howie--I didn't understand what his "major malfunction" was either at first, but it was only himself. After winning two challenges now he's definitely the one to look out for.

Hung, on the other hand, I'm loosing respect for. Every week he finds a way to make himself seem more like a dick. I mean, I don't expect the winner to be all "sugar & spice", but I think I would definitely be dissappointed if the local Top Chef villan won.

Can't wait to see you on another episode.

posted on July 19, 2007 at 9:20 PM

Zack wrote:

Hahahah . . ha

Your blog cracked me up. I throughly enjoyed the "obstinate little bastard," as well as the "wolverine-haired predecessor" commentary. I am still laughing

ZPK

posted on July 20, 2007 at 1:40 PM

Tracy DiMatteo wrote:

Anthony you are amazing! I love when you are a guest judge. I'm wondering how you and everyone else is feeling about watching Howie (who I actually like and think is a good cook) sweat so profusely while cooking. Next weeks preview shows Howie with sweat dripping from his nose. Somehow, it makes me not want to eat whatever it is Howie is preparing.
Keep up the great work!

posted on July 20, 2007 at 8:19 PM

lynn wrote:

wilmita i think Howie should put a sweat band on his head and cook his ass off

posted on July 20, 2007 at 9:23 PM

Sharon Wright wrote:

I agree with everything you have said...Hung will defeat himself.
Other chefs can win this competition...and should. Hung is not ready for this. He does not have the humility he needs to be a great chef yet. As for Howie, why doesn't someone make him wear a sweat band around that bald head of his. He is sweating into his food. I would not want to eat it!

posted on July 21, 2007 at 12:07 AM

gbostany wrote:

Your arrogance is pitiful and amusing. You are nothing more then a food taster and critic - that's it!

posted on July 21, 2007 at 10:22 PM

Bev wrote:

Heh. my husband and I have been calling Marcel "Wolverine boy" since we first saw him last season. I'm sorry but not even Hugh Jackman pulls that 'do off well.

Anyhoo, loved seeing Bourdain blogging here and on Ruhlman's. By the way, when are you and Ruhlman going to activate your wonder twin powers and do your own show?

posted on July 23, 2007 at 1:26 PM

CubanKelley wrote:

Wow....the host of my favorite show currently on television guest blogging after his guest judge spot on my second favorite show. Does it get any better? Now, I don't claim to know anything about food as I've never worked in a restaurant nor gone to culinary school, but I must say that you, have basically said everything I was thinking while watching this episode. I also must add that you, Anthony Bourdain, have the greatest job ever. Getting paid to travel the world and eat and drink anything you want from coffee to liquor, from bats just caught in the cave to the freshest seafood in Ireland. You do know you're the luckiest man alive, right?

Back to Top Chef-I have been an avid fan since season one and I have to say I think Tre can beat Hung. I mean, from the beginning they were killing it, even though Tre has been in the background more these last couple episodes. Although it may just be my indescribable hate for Hung's attitude that makes me WANT Tre to beat him, thus my dreams that he has that ability.

(I apologize for my horrible grammar, I'm not the talented writer you are, sir)

posted on July 26, 2007 at 3:26 AM

Jeff Puthuff wrote:

the most likely candidate to beat Hung...is Hung.

Capitalization is so important these days, isn't it? Good on you.

posted on July 26, 2007 at 4:10 AM

Lori Donatelli wrote:

Dang--picky comment field! I wrote enough, but since I didn't add my email, it ERASED IT. Rude! I hope I can write it again like I did before it was ERASED because of not adding an email. (which, I usually give out a fake)--BUT, since I like ANTHONY BOURDAIN....ahhh, I'm giving it up. Please don't make me regret...
I did not know who A.B. was until Top Chef --BTW, I don't watch Reality shows, BUT TOP CHEF...is GREAT.
Anyway, I saw A.B. as a judge a couple times (seasons). Wellllll. He has his OWN show, 'NO RESERVATIONS' on the Travel Channel. IT IS GREAT! His personality (narrating his writings for the show) is ... well---> love his personality!!! The show rocks.
(nice 007 narration ....ahem?? Recall?--if you read this??) ;)
Your personality reminds me of a George Clooney personality....NICE, EH? Because of your wittiness....and-----AH, this is a BLOG!! I'm writing too much already.
You came to my neck of the woods which aired a couple weeks ago (NW--not OR). I was engrossed. Secret dining?
Anyway, I was raised E.Coast & well, LOVE ya. I miss the personalities from back East!! DO I!
THAT'S enough for a blog.
I would LOVE to not only TASTE your cooking...but, see ya cook it! :)

posted on July 26, 2007 at 5:44 AM

Caroline Scannell wrote:

I really like tre and i think he can beat Hung... whom i hate.
And tres food looks DELICIOUS!!!!!

posted on July 26, 2007 at 12:46 PM

Wilmita wrote:

I salute Howie for at least trying to do his best after falling short several times. He might not make it to the end (although I feel he and Tre should), but at least he's trying his best.

I was the one who made the comment about "putting one's toe into it" when there's a good dish with regard to Howie's sweat.

I have read all of Chef Bourdain's books except for "Bone In The Throat." and his treatise on Mary Fallon a cook who was AKA "Typhoid Mary". Fascinating!

Why can't I find it?

Chef Bourdain, if you have any clout, PLEASE have some publisher
print another edition.

Regards,

W

posted on July 26, 2007 at 7:18 PM

Krista wrote:

Anthony, I absolutely love your show no reservations, and top chef is another of my favs! I never miss an episode of either! you're description of marcel was spot on! thank you for the laughs! I'm moving to Korea in September, if you come to Anyang City look me up, I'd love to go out for a beer with you!

posted on July 27, 2007 at 2:55 PM

Doc wrote:

Tony:

I do believe this is the first blog I've read. When I saw you were the guest, I had to satisfy my curiosity. You comments and wit were right on point and I like many others look forward to reading more TC feedback and insight. My only problem is it makes my laptop smell like Marlboros and Vietnamese beer!

posted on July 28, 2007 at 12:14 AM

Mark wrote:

Bravo! Keep them coming. I'm reading this in reverse order.

posted on July 29, 2007 at 9:32 PM

Gabby wrote:

Anthony-You are my favorite guest judge for Top Chef. It is not your sharp tongue but rather your astute comments and observations that won me over. Keep coming back...Loved the blog. PS. I think you are right about Hung. I hope he reads your blog.

posted on July 29, 2007 at 10:47 PM

Gabby wrote:

Anthony-You are my favorite guest judge for Top Chef. It is not your sharp tongue but rather your astute comments and observations that won me over. Keep coming back...Loved the blog. PS. I think you are right about Hung. I hope he reads your blog.

posted on July 29, 2007 at 10:47 PM

Birdie Mom wrote:

Interesting- all the buzz on Hung. I don't think you all have to worry about him all that much. Bravo producers like to keep the really obnoxious people up to finals (think Wendy on PR season 1) etc. I just hope all the design and cooking shows do more to showcase the individual talents (rather than assigning teams-or at least allowing them to choose team mates). It will be more interesting. As a person who has been into every kind of cuisine, decorating and fashion all my 70 years-mostly for family and friends- I love all this kind of show (but not other reality shows). I still say, though, that a Queereye spinoff for women should have had drag queen hosts- I could use that kind of tips and it would be FUN- unlike the one that they tried!

posted on July 31, 2007 at 8:56 PM

carlei dimarzo wrote:

I agree with Anthony, steak is becoming incredibly boring. Where's the boar, buffalo, or duck(howie)? Hung still bothers me to no end, but I will admit he is a talented chef. His pedistal is far too tall, and it would be wise for him to step down off it once and a while. Great blog Anthony, you are awesome to watch and learn from!

posted on August 1, 2007 at 4:09 PM

Timothy wrote:

Rocco is a douche - and I only use that Bravo-approved term because CJ directed it at Hung on national TV tonight.

I didn't have a problem with the outcome nearly so much as Rocco's little Bertolli sponsored comeback. Forget the producers influencing judges flap that Tom addressed earlier in his blog - Tom, your credibility is at risk far more for sitting at a table with a douche that was placed by a sponsor.

We saw Rocco's show and no amount of negative editing could've painted him as anything less of a leader than he was - and oh, doesn't Tom mention leadership as a critical chef's skill? Beard award or not, Rocco is just a cook, and the show took a nice credibility hit tonight.

posted on August 1, 2007 at 11:35 PM

Starr wrote:

Anthony, what can I say......I love you....you are wonderful. Love your comments , your show, and now on Tom's blog. Life is good.

posted on August 5, 2007 at 1:25 PM

Lora Crawford wrote:

Anthony, My husband and I love your show. He was so oexcited when he saw you on top chef, and saw Howie threw your own words back at you. My husband has only read books written by you in our 10 year marriage and he won't let me read them until he is finished. Keep writing, cooking, and being a good ambasador for America. Lora

posted on August 5, 2007 at 10:52 PM

John H wrote:

Anthony, if you have some sort of scandal or skeleton in the closet that'll make me regret liking you without having ever met or worked with you, I'll hunt you down and skin you with a live tiger shark. I'm proud and delighted to see someone from a history like yours rise up and make getting drunk with friendly, food-oriented people in strange countries look so cool because of two inescapable facts-
A-Rich, overentitled pukes can never "jetset" that because they're too snotty and identifiable and
B-You're the one that all of us poor aspirables look up to, you're the guy that we want to see come out of the other side of the meat grinder still slurping hot noodles in Shanghai and drinking god-knows in Iceland.
Congratulations, Chef Bourdain, you've made having burns and irritability issues and slight misanthropic leanings towards non-believers (food being the religion worthy of jihad) just a little closer to the barometric norm of public opinion. But only just a little, which is where I think we like it to stay. Your friend, JH

posted on August 6, 2007 at 7:14 PM

Ellen wrote:

I find the show very exciting. I also wish to thank Bravo for rerunning the show several times a week. I am an early riser and can't stay awake to see the latest episode. I try and catch it later on in the week or on the weekends. I watch because I am interested in the competition, the chefs and of course the judges. I will continue to watch.

posted on August 7, 2007 at 8:08 AM

Donna wrote:

Love, love Top Chef! Love, love and LOVE (yes I'm screaming) Anthony Bourdain! Oh, and ditto on the re-runs, they help me to catch up!

posted on August 7, 2007 at 4:58 PM

HbFarmer wrote:

astro boy! hahaa!
anthony bourdain is the best!
cheers to him.

posted on August 7, 2007 at 6:48 PM

jen wrote:

I was so happy the amazingly hot and talented Anthony Bourdain was going to be a guest judge. I love watching him eat, talk, smoke, whatever, he's talented and sooo interesting, come to mama.....haha

posted on August 7, 2007 at 8:53 PM

Peggy wrote:

Astro Boy.....I can't stop laughing!

posted on August 8, 2007 at 1:13 AM

Nadine wrote:

Hi, Anthony!

I'm not writing to comment on your expertise on the fine art of cooking. I'm writing you to tell you I think you are the most interesting, funny, real and totally witty person I have seen on TV in a long time. I truly enjoy everything that comes out of your mouth, every idea that you have, every perception of yours of the world, every description of your surroundings. and of course your love affair with foods. My only regret is that I cannot travel around the world with you just to look at you and learn, listen, drink, laugh, drink, drink, and drink with you. You are truly a gift!! Please let your waves grow a little longer on the ends! Love You!!!!

Truly a Fan!
Nadine

posted on August 8, 2007 at 2:02 AM

Tatiana wrote:

Bourdain!! You are such a rock star! Read all your books, dont ever miss No reservations on the Travel Ch and would love to, if opportunity presented itself, make u one of those simple homecooked meals u like so much ! It would be an honor! So if u are ever in Boston, or Moscow , my doors are always open!!!!:-)

posted on August 8, 2007 at 7:57 AM

liznlee wrote:

Having used many a canister of LN2 for freezing cancerous lesions off the epidermis in many a patient - I don't quite know about its use in the kitchen? But I love to read ABs books. He's gifted and his turn of a phrase is inspired. I confess that I'd rather read his books than to watch No Reservations - but that is only my opinion. I suspect that a little girl in the house may dim the wanderlust a bit so here's hoping that more of the written word is in the future. But I know how a baby will up end routines in an adorable way AND there's more $$ in TV than in publishing so ABs artistic emanation will appear in whatever form he decides. As a medical person, I never cooked much (no time) but as I've gotten older, he has helped me to understand things (like mise en place) which is very similar to prepping for surgery, which is something I CAN understand. His clever bashing of pomposities and charming self-deprecation appeals to all of us - it's a perfect antidote to the brutality heaped on us by life! He's a balm to the soul, and that is to be nurtured, treasured since behind the chain mail prose - there is an old softie!

posted on August 8, 2007 at 1:18 PM

liznlee wrote:

Tony - can You, Jacques Pepin, and Mark Bittman cook something with a laser? You know it's been done before by the Japanese? Please - it would be such fun!!!! Anything but those inane "Bertolli - let's try it frozen food slop fests??? ANYTHING but that. Could be a much more exciting show without the plodding drumrolls and roiling angst/ADD t IS a good show but I'd rather see the big kids (you) cook. Not interested in 'contestants'.' Crazier things have been done. C'mon. For extra fun - Dorothy Hamilton of the French Culinary Institute could give out the eye protection before firing off the first laser burst.

Respectfully,
CO2 Lasers burn the hottest in the kitchen!

posted on August 8, 2007 at 6:59 PM

vanessa wrote:

this season is been pretty unseasoning, no one seens to be stepping to the plate and to the roll of great cooking. i dont' find the heart and soul of a chef wich is an artist of food expression on this season chef. one more thing i found howies sweating over everything very disstatefull and not very hygenic i know maybe that is how it goes in actual kitchens acrros the world but it is very nasty to look at it constantly. he should also be a little nicer and will you plz send dale to what not to wear love him to death but he needs to comming into this century other than that i wont ever miss an episode, luv lola

posted on August 8, 2007 at 11:24 PM

suzanne wrote:

I will not read these novellas that people write. Just a few sentences PLEASE!!!

posted on August 9, 2007 at 1:50 AM

Joy Wassil wrote:

Anthony! My husband and I are a HUGE fan of yours. Love your show, especially your books and your wit. We're pregnant with our second child, a boy, which we'll name Anthony. I want the middle name to be Bourdain, but the hubby wants Montana (Tony Montana). I think Anthony Bourdain Wassil sounds better than Anthony Montana Wassil..don'cha think? :)

Keep on truckin and smokin'!

Luv ya!

posted on August 9, 2007 at 11:32 AM

Snoboardr wrote:

Great, amusing blog Mr. Bourdain. I truly enjoyed reading your take on things and agree almost 99.9 percent!
I disagree on Dale's courage to take a chance with dessert though.
In one of the scenes he clearly states " I can fudge a great dessert" To me that doesn't say Top Chef or anything courageous. Instead someone who is trying to just stay in the kitchen and not challenge it with his abilities and creativity.
Nuff said....

posted on August 9, 2007 at 11:53 AM

Adam Weston wrote:

Anthony Bore-dane is a walking mid life crisis with a passport

posted on August 20, 2007 at 3:59 AM

robert p. baker wrote:

Love to watch you, read your books

I sent a long email to TC. I think the show may be losing viewers by rewarding manipulators and ego-maniacs. No one really wants to watch a re-enactment of the harder facts of life. I am at the point of not caring whether Howie, CJ, Hung, or Casey win. I can't stand to watch Dale. Underlying the art and science of food and wine is a human bonding ritual going back to the dawn of civiilization. Many of our customs were taken from Rome. Then, there were folks we did not want cooking for us for fear of poison, and those we did not want at our table for bordeom or other reasons- I feel this way about the remaining contestants. I would never eat at their restaurants- I do not care to support them. I would give my last $$ to my friend Peiro at Valentino, eat at one of Splichal's places etc.- no shortage of choices. Keep up your intelligent good work and joy for life.

posted on August 26, 2007 at 5:46 PM

heather wrote:

assertive. straightforward. informative to participants, and viewers alike. truthful and delightfully snarky without being too cruel. also accurate. but, everybody wants to show off a skill they feel they have just mastered, and there's a crybaby in every bunch.
oh my god--did i really just critique your critique?
i think i did! long live jagermeister!

posted on September 13, 2007 at 3:29 AM