Samuel wrote:

What a treat to see Barton G. as a guest judge on Top Chef!

As a local Miamian, I am truly proud that our city finally has a restaurant suitable to entertain out-of-town guests which provides a totally unique one-of-a-kind dining experience that they will never forget.

Kudos to Bravo for thinking outside the box and selecting someone like Barton G., who has revolutionized dining here in Miami to Judge the creative and inventive food showcased on Top Chef.

posted on July 13, 2007 at 11:06 PM

kristen wrote:

Love you, Tom! Your facial expressions are priceless.

I have questions regarding the logistics of the show. I assume quickfire and elimination challenges are held on the same day, yes? Do the cheftestants get a day off (or more?) between challenge days?

Finally, I'd like to offer my services as a guest judge. Yes! free of charge!! I can sacrifice my precious time.
In all seriousness, it'd be a great prize for an avid viewer. My palattes my not be impeccable nor discerning, but...well...SO?
Can you get that rollin' for me?

Thanks!

posted on July 14, 2007 at 1:33 AM

mj wrote:

i have watched top chef from day one and u know chef sometimes you can be an @#$%^&*!!!!
i mean when everything goes good in an episode you just look for something to bitch and moan about....im sure your a great chef but you have to remember that you were where they are now..instead of being negative why dont you try to be more positive and more cool..
i have worked with a cook that worked with you before and i wasnt impressd in what he learned from you...so....think about it

posted on July 14, 2007 at 5:32 AM

Gwen wrote:

Tom:

Reading your comments here tonight, it's clear to see the humanity in the way you look at cooking, and those who cook as a profession and passion. To me it is an interesting juxtaposition between your comments here and the comments of the group who tasted the food cooked by the chefs in this episode. You can be critical, constructive, direct, and honest... without being mean-spirited, arrogant, disrespectful, or demeaning (as I thought some of them were!) Good for you...

posted on July 14, 2007 at 8:16 PM

James wrote:

Chef Colicchio ... as always I enjoyed reading your blog. I have never commented before but I do read it weekly. I have a question for you. I continually hear you ask the chefs, "Would you let that come out of your kitchen?" or "Would you serve that?" So, I ask, what would you do if a chef refused to serve you what they had prepared because they knew that is was horrible? Would they be voted off for not completing the challenge or would that earn them bonus points?

posted on July 15, 2007 at 6:18 AM

sandra wrote:

I feel that since Dale took the lead in deciding the dessert dish, he should have made sure that the other two really knew what they were doing and that the "whole" thing could be pulled off. The reason that all of them met up with difficulty is that the whole pineapple project was not thought all the way through. He was stronger than the other two and put too much confidence in their pastry "inexperience". Everyone else had to change up on the fly when they realized that their primary idea couldn't be realized. I think Dale's team could have done the same. I'm not a cook and definately not a chef, but maybe strawberries or a combo of with cheese..???

posted on July 15, 2007 at 9:53 AM

John wrote:

Despite your stating that you have little prior knowledge of Top Chef, you did manage to include the term "cheftestant" in your blog, a term that has its origin in the "Television Without Pity" blogsite.

Because baking a cake requires following a recipe, probably that is why Camille's upside down pineapple cake failed, because she did not have the correct proportions at her fingertips.

posted on July 15, 2007 at 11:15 AM

Kay wrote:

It is in my humble opinion that Ted is wrong. In a tasting you have to have dessert or you don't allow dessert wines to come to the table. Having said that you have to do an unforgetable dessert because that is what the diner remembers. A socko opener and a sweet finale and you will always win.

posted on July 15, 2007 at 1:42 PM

Michelle wrote:

Tom,

With upmost respect, I would like to make a few suggestions as this season is beginning to lose me. None of the chefs seem excited except Hung which seems extremely talented and Sandi which has already been eliminated ( She was fun to watch by the way). The rest seem to cry more than I have ever seen. It looks to be a possible boring season if they don't perk up. Let these chefs know they were chosen to represent the best and give them a swift kick in the pants.

posted on July 15, 2007 at 1:47 PM

Kathy wrote:

What a sad state that "chefs" don't have a lot of pastry experience. And, then they want to be in control of their pastry menu and what do they know.

A response to Tom Colicchio's idea that a pineapple upside down cake is made with a genoise. That is not always true. I love the upside down cakes and like to try out may variations and have created my own recipes. I have tried the genoise method with not consistent results. I am also professionally trained in pastry. I wish that the judges would know their methods when they tell a contestant (and the TV audience) that they are wrong. As a great chef I believe that they need to be innovative and open for new flavors, techniques and methods.

I don't know how well some of the judges on the show and guest judges are really knowledgeable in pastry to critique a pastry challenge. I also think that maybe part of being a Top Chef should include proficient pastry knowledge. Just something to think about

posted on July 15, 2007 at 2:25 PM

Caroline Freisen wrote:

So how come in a whole studio full of chefs, ranging from contestants to judges, not one of you knew that you cannot use fresh pineapple in a gelatin dish because the enzymes in the pineapple will prevent the gelatin from setting up? If you want to use pineapple in gelatin, you MUST use canned (cooked) pineapple. Hey kids, that's Cooking 101!

posted on July 15, 2007 at 8:01 PM

Mary Crawley wrote:

Enjoyed your comments today.

I'm not normally bored enough to get on a "BLOG", but I am annoyed to an intolerable point. I guess I'm just bored....

How do you feel when a "Top Chef" contestant addresses you as "YOU GUYS" ?

I lose my appetite.

posted on July 15, 2007 at 9:21 PM

Cole wrote:

First off I'd like to say that I love the show. As someone who appreciates how difficult cooking can be, I love seeing these talented people being put to the test with the most unique of restrictions and paramaters.

Secondly, I think that any chef worth his weight should be versed in the pastry arts in at least an adequate amount. There isn't any problem with having a couple basic Genoise recipes memorized, nothing wrong with having at least a little ability with confections and with sugar work. Basic knowledge in these areas will make them better chefs. Specializing and tailoring their skills to an extreme makes them miss the big picture, and I think that if you miss the big picture, miss the overall idea of food, than you have really lost what food is all about.

posted on July 16, 2007 at 10:31 AM

Matt Poirier wrote:

I am not a chef, cook nor do i work with food in any way. Well, i transport it(truck driver). But i have to say that i am totally consumed by your show. Absolutely love the chemistry between Tom and Padma as judges. I have been watching since the middle of season 1 and can only hope the show will continue season to season. Season 3's contestants do not seem as strong as season #1 and #2. Though both the quick fire and elimination challenges continue to be cutting edge. Great television.

posted on July 16, 2007 at 3:21 PM

Joe wrote:

Camille was too hot to be kicked off, this is a crime.

posted on July 16, 2007 at 8:40 PM

Brian wrote:

Congrats to Lia. It's very, very cool to root for the underdog in a competition like this and to see a genuine person be successful. From what little I see, she has great leadership skills, people skills, and obviously culinary skills. Definitely one of my favorites for this season. Keep doing great things!

posted on July 17, 2007 at 12:42 AM

FanFare wrote:

Dear Guest Judge Barton G,

It appears that many bloggers did not read who wrote this message... Therefore, their comments about the show's problems are misdirected.

That said, I would like to thank you for taking the time to write your take on the episode. Like a good guest, you were very polite to the host (show TC)... Your blog is kind hearted and much appreciated. It is a nice contrast to the more aciditic views we are getting from other guest judges. Thanks!

posted on July 17, 2007 at 8:54 AM

Karen wrote:

I agree with Kathy and was surprised by Tom's suggestion that upside down cakes are made with a genoise. They are usually created with a rich butter cake as their base.

posted on July 17, 2007 at 12:35 PM

Bilybob wrote:

Hello Tom (and guest bloggers),

What I find interesting about this pineapple/desert thing is that they could have easily done something that had NOTHING to do with pastry! If you don't know the formulas, stay away from them. Do some kinds of salad that doesn't involve baking. I love baking bread, and when it comes to anything like that, I need precise measurements. So much so that I bought a good digital scale to measure ingredients.

Contestants in all 3 seasons have failed with pastry, even the ones that had experience with it, mainly because they didn't have precise measurements.

Really enjoy the show and I'll continue watching until season ? I hope it never ends.

Billybobt

posted on July 17, 2007 at 1:18 PM

Sue wrote:

Eww, that winning dish looks like a finger- gross! It better have been good then. I agree that a guest judge should use only constructive critism and try to be as resepctful as possible. I can't stand those judges who want to be a jerk just for the sake of it. Annoying!

posted on July 17, 2007 at 2:54 PM

Lisa wrote:

Barton G. - Thanks so much for taking time to share your thoughts on this blog. I enjoyed your perspective and fairness in judging.

posted on July 17, 2007 at 4:05 PM

james yeomans wrote:

Hey Tom, I just have to say that I enjoy watching TopChef partly because of your commets and partly because you are a very handsome man. Please keep us tuned in. thank you.

posted on July 18, 2007 at 2:37 AM

Kevin wrote:

Why can't the people on these posts realize that Barton G. wrote this blog?

For anyone who says this year is boring, switch the channel. I think this is the best season of Top Chef BY A MILE!!! The maturity levels are way up from last season, the contestants are more skilled, you can be a winner one week and get the boot the next, and the personalities are fantastic! I love that we have NO clue who's going to win this year. I can't even predict a top three!!! Great job this year Top Chef. Miami was a winning choice.

posted on July 18, 2007 at 10:31 AM

JDC wrote:

Tom, I am the father of the young man called CWE that has written in this blog a few times. He is the one who told you about his being valedictorian this year and going on to Cornell and sort of going against the grain career-wise from what his family and friends think he should do. The reason I am writing is his wish to me for a graduation present(and I do want to do something special for him because as you can tell he has earned it and beyond that is a great son and young man) was to come to NYC and eat at your restaurant, Craft. We have reservations for Aug. 4th and I know it is very unlikely and I can understand if you cannot say whether you will be, but I know it would be a thrill for him to meet you if you will be in town then at the restaurant. I hope you will be, but nonetheless I know we will have a good time when we get there. ALSO, sincerely thank you for writing back to my son in this blog. It was genuinely a big thrill for him and made him really feel good that you took the time to comment to him on what he wrote. Thank you so much for doing that. Take Care JDC

posted on July 18, 2007 at 11:40 AM

Sidd wrote:

While it was a risk, I think the contestants did the right thing by making a dessert. A four-course meal with no dessert? The only possible alternative would've been a cheese course, but it'd be very difficult to make the 3 options on the tasting plate impressive enough to justify 2++ hourse of cooking time.

What I don't understand is how chefs show up with no dessert experience, and no apparent "comfort-zone" with desserts. I just watched all of Season 1 (I'm new to the show!) and saw how this problem developed... but I also saw Dave return for the finals prepared to make desserts -- including a dessert that seemed to blow the entire tasting panel away. And Harold was also prepared to make a dessert that, at the very least, didn't attract any negative comments. Haven't any of this year's contestants actually watched the show before???

Anyway -- love the show, and Tom, love your participation in it. I even made a special trip to 'wichcraft this weekend, after watching the Season 1 contestants' efforts to get on your menu (and whatever happened to Harold's mortadella sandwich? I was disappointed that it wasn't on the menu.)

posted on July 18, 2007 at 5:25 PM

Meggie wrote:

I was appaled to see a chef sweat into the food he was preparing, Howie to be exact. As a licensed food handler I found this appaling why don't you take this into account?

posted on July 18, 2007 at 8:12 PM

Stephanie wrote:

Why one week do you say that people need to try new things or you complain how they only cook what they know, then the next time when someone does do so, you fault them for trying something diiferent or something that is not in their comfort zone? Also Tom, when it's between 5 people who is to go home, it's not a 50-50 chance

posted on July 18, 2007 at 9:56 PM

Le Cordon blegh wrote:

Well as to dessert, the shortcomings I saw in this was the fact that consideration of the ingredients as to end result in flavor and texture were ignored.The ultimate goal is to please and satisfy your diner,to please their tastebuds and leave them with a memorable and pleasing experience,to serve and satisfy the customer not satiate your own ego.

This consideration was not even present in my opinion.If it looks like a boxed lunchable dessert more than likely it wont surpass that level.Trying something different or going out on a limb requires that you know you wont fall onto spikes if you fail at what you are attempting,the gelatin/semifreddo/panna cotta problem could have been easily solved by turning it into a light vanilla ice cream with a wine infused fruit compote topping.And goats milk based instead.

It would have flown well not flopped flat.And a cornmeal pineapple upside down cake muffin WOW thats right up there with the marriage of molasses and coffee what a horrible combination I could taste that as I watched.Flavors to excite and please the pallet not disentegrate it.IMHO

posted on July 19, 2007 at 2:29 AM

aajay wrote:

I agree with your comment about Lia and am sorry she was offed this week. I've thought all along that there is something wrong about the judging and Lia put her finger on it too. It's not fair that one dish on one day should lead to being voted off. There should be some way of weighting the dishes so that the whole "body of work" would come into it the decision to dump someone. I'm sure it's mathematically possible. I've seen here and in other "reality" shows mediocre people winning out over excellent people just because they ride in under the radar. The other problem is the "leader" who may be first rate (that's why he was chosen) sometimes takes the fall for his team mates failure. It's all very well to say the should have been a better leader, but this is a competition and his "team" may not be all that interested in his shining. Thanks for listening.

posted on July 19, 2007 at 10:04 AM

aajay wrote:

Caroline Freisen--spot on! I knew that about fresh pineapple and gelatin and I'm only a little old lady on Cape Cod. But it took you to spot it--Congratulations and shame on chefs and judges!

posted on July 19, 2007 at 10:10 AM

Terri Slaughter wrote:

This season I have heard you ask the chefs several times if they tasted their food before they served it. If they did taste their food and it tasted bad, what are they supposed to do? Time is up, can they not serve the dish? Will they be asked to pack their knives? or do they get a free pass to the next show?

posted on July 19, 2007 at 8:47 PM

Mark wrote:

Why is it that culinary chefs can't do dessert? I am a chef and I do desserts, pastries, chocolates, etc. I have a chocolate side business. Come on people, let's get moving on the desserts. Sure, I'd love to have a ton of time to do more desserts. To g et more grand in my desserts. But, how tough is it to make pastry, ice cream, mousses, chocolates, chocolate cups for ice cream? To me, not at all.

I also bake my own bread. So there. ;-) Come one, how long do I have to wait to post this one?

posted on July 29, 2007 at 9:37 PM

Mommy wrote:

"cheftestants"? Lose it.

posted on August 11, 2007 at 2:12 PM

Sue Smith wrote:

I am a devoted Top Chef fan! I love watching the chefs create the unique dishes in the challenges, however, I have been thinking that you should have the chefs have a Kosher challenge... many of the dishes they prepare contain pork and shellfish and I wouldn't be able to eat them. I know that Kosher restaurants aren't very common, but a girl can dream, can't she?

posted on September 20, 2007 at 1:37 PM