Hugh Acheson

Hugh Acheson breaks down the first two groups of chefs.

on Nov 1, 2011

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.