The episode looked great. Texas is a big state, a big concept really, and what better way to show that than have 29 contestants quickly whittled down to the final 16 chef coats? From the first few moments of the show we know this is going to be a showdown of epic proportions. So, to paraphrase John Currence (TCM Season 2), “Don’t bring a knife to a gun fight.” Skills are going to show through quickly: the ability to manage time, the ability to show of a couple of tricks but keep things straight forward, and the ability to keep calm under pressure -- all of these traits will be essential for the chefs to fit into one of those blue jackets.
We start with Chris Crary being caught off-guard by the beauty of Padma. Chris, if you get sucked into staring at Padma the whole season, I foreshadow a short stay on the show. Put your eyes back in their sockets there, big guy. On the other hand, those Moto guys are culinarily adorable (do they have a headband and crazy hair rule at Moto?), but I keep expecting them to make edible paper or pot roast gummi bears. They step up though and make food that looks and tastes like… food! I am sure the Molecular Cuisine will come out soon though.
So, we have 16 spots and the chips begin to fall in a pretty logical order. Two groups are competing tonight and here we go. Pork is up first.
Hey Hugh, Love the snark. I can't wait to enjoy this season of Top Chef in Texas! So far, it's looking both fun and brutal.
That Tyler whippersnapper peeved me from the first second. Chef to national celebrities? He's a caterer in Sacramento, the armpit of California. Granted, the two folks who depended upon him to butcher their chops and tenderloin were dumb to do so. But I think he was so stupid and inexperienced he didn't knowingly do them in. Age and wisdom are often underrated on this show, I can tell you that turning 53 this weekend puts me out of contention simply for stamina. But thinking, planning, organizing and teamwork will vie with knife skills and palate this season. At least I hope they will. And NO cow tipping allowed! Let's just make it up like Tyler did, I'm a chef to the stars in Bugtussle, TX. I believe its' population is three. Great town name though, no signs anymore because they all got stolen.
Chef Hugh--I can tell I am goiing to love reading your blogs eac h week. Please don't even think about not commenting on every episode! Tyler--I was so done with him after 5 seconds--I'm glad he left without cooking anything! even I can butcher out an animal if I have too--and I never went to butcher-school! The food looked amazing--even the one that never got plated. How do I get to taste it? (?Without having to actually cook it?)
Chef, ya shorted Chicago by one chef - you forgot the woman from Aria, the joint at the Fairmont Hotel here. She will be on next week. Six for six? As Chef Valencia put it, BOOYAH, BIATCHES!
I'm disappointed in your participation in this season. During your run on TC Masters, you were uber cocky even though you hung on by your fingernails. When you judged last season, you were extremely nasty. Rude and interesting are not the same thing. I plan to hit the mute button when you comment.
Glad you're on this season as a judge. Hate that the show came to Texas and won't be in Houston. Lame!
Acheson's protege, Whitney Otawka, is a contestant on the show which seems an uncomfortable situation even if he was not at present judging the food (not just fairness but the appearance of fairness??).
Oooo-lalalala!!! This season is going to be fierce! Sorry that the young man from Sacto was so ego-ish, but he is young and you have to give it to him that he never, ever stopped smiling.. that was nice :) So glad that the Moto Men made it in, can't wait to see what they come up with! Love the Blog - can't wait for next week!
First, nothing wrong with being a vegan. His food wasn't even tasted so back off on vegans. Second, how can you be a judge when your protogee is a contestant? Fair? I think not.
Hugh, so glad you're blogging and judging this season. You are awesome. I'm still grimacing about Tyler's butchering. Was happy to see his arrogant behind booted. "Tom and Emeril made a bad decision" was such a pricelessly inane thing to say. I'm still laughing about that pork nugget...I mean tenderloin. I look forward to reading your blog this season!
I adore you Hugh, but then again, I am a sucker for a handsome, slick talking Canadian.That you are a wonderful Chef with a wicked sense of humor, icing on the cake. I said 'booya beotch' was so 2008! This season looks like it just might have the makings of another Season 7. It's an exciting change already. Can't wait for your blogs.
Thrilled to see you as part of Top Chef. Loved your sensse of humor on masters. Emeril- not so much.
Texas loves you Hugh.... :)
Come and visit Austin and 6th street if you didnt get the chance. Your blogs are as much entertainment as the show itself :)
You seem to be giving a run down of the show which is a little weird. But loved the commentary part. Your attitude is much more ny than canada :p
Somebody Please please please tell this guy to look in the mirror. The unibrow is disgustingly horrific and makes him look like an idiot. Does he not have a stylist? If so they should be fired. The damn thing is creeping down his nose already. Not only does he look stupid with that thing across his forehead but his hideous facial expressions just amplify the "stupid" that this guy exudes with that unibrow. They soooooooo could have chosen someone else.......where is Blaze? I don't know if I can watch this guy all season long. Somebody hold him down and shave or pluck that thing.