Episode 4:'s Associate Editor ponders what exactly is best to feed a miniature foodie

Who doesn't love kids? They're cute. They love playing. They have highly specific food desires.

Yup Roblé had a very young Ruth Reichel on his hands. This kid has some thoughts on green peas and edamame. I too didn't have some of these more exotic dishes until I was a bit holder, however I didn't eat Pop Tarts until I was like 10 either (that is just as equal of a mistake in my book).  So let's see how Mr. Ali handled this and his attempt to combine Bollywood and Hollywood (while sadly, ignoring Dollywood).

B.O.D.: B---h on Duty
Not only was the tot a tough client, Roblé was dealing with his mother, and her designated bad cop, Tamara. I have to give her some mondo credit for stepping into her role with gusto. I do have to wonder what the story was pre-meet and greet with Roblé. Was Oliver's mom like, "Oh hai, would you be interested in being my muscle for this party? I would rather focus on the fun this week?" Or do you have to draft up a formal paper requesting someone's work as a B.O.D.

And she did her job like a champ, ensuring that everything was up to snuff. Thankfully the entertainment delighted (though I did love me some Magic Al and the idea of a lady tap dancing on the beach, how would that even work!?) and even if some of the food was late coming out, Roblé dazzled. . . minus the fortune cookie situation.

How the Fortune Cookie Crumbled
We learn a lot about Adam this week. We learn, that when he swims in the ocean he looks like Jesus. We learn he's a bit of ladies' man, and we learn most of all that he is perhaps a little too subversive for children's comedy.

Yes, his booger fortunes didn't go over too well. Unfortunately, kids don't really "get" subtle comedy, like "Insert Fortune Here.” I personally would have been delighted to get a cooties-related fortune from Mr. Banks. (There's his ladies' man status flaring up again.) Plus, good on him for trying to explain to the world that the nutritional value of boogers is surprisingly low. Those kids can't grow up thinking sushi and boogers are enough to live on.

In the end the rest of the children's festivus was enough to pull Roblé out of the dog house. The kids seemed to like most of the food, except the fruit sushi which Oliver declared "pedestrian and overdone" (just kidding! He just yelled "No!" and ran away).

Situation Fusion
I love Indian food. A LOT. Like I eat crummy microwave saag paneer on a weekly basis to get my fix when my friends won't accompany me to a real restaurant. Anecdotally, I'll go on record and say, yes, as crazy as it is people are really terrified of Indian food. I think it's a combo of the dishes' liquidity and spice that scares folks off (people like food with defined borders), but I'm a massive fan. If you want solid, traditional Indian food with a side of amazing times, I'd recommend Panna II, unless of course you are sensitive to light at all. Then do not go there! The chili pepper lights will surely send you to seizures.

Digressing, I cannot get over the combination of delicious food and eye candy that this shindig brought. Catfish hush puppies. Lobster Goan Curry. Yumtown, USA. Then we have some of the finest servers we've seen this season -- including Roblé's adorable girlfriend Ayan and William the mixologist. Honey, William. Dang. Plus Nigel Barker was there! No wonder the shindig evolved into a dance party. All that hotness had to manifest itself somehow. And, of course, Shawn and Artie brought some major moves. Even Roblé got to cut a rug.

We won't see until 2012, but when we're back, it's a canine ceremony as two chihuahua's get hitched. And isn't that an event worth waiting for?

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Che 'Gravy': Badderies Not Included

Roble's right-hand man explains the dynamic in the kitchen. How would you describe your role in Roble's kitchen?
CGG: Che 'Gravy' Gaines: I'm Bleezie's TCA. Trained Culinary Assasin. Are you concepting any dishes?
CGG: After Roblé meets with the client he comes directly to Bank$ and myself and we collectively conceptualize the dishes. This week we saw a bit of redemption with B. Scott. What was the pressure like on that event?
CGG: No pressure at all. The first event would have went off fine had they not had us jumping out the hotbox! What did you guys do differently this time?
CGG: Better venue without the electric boogie bootlegEmUps. ("EmUps is a suffix for "All the way turnt UP!") This episode was different in that the team had to create Deuces, Roble's pop-up restaurant. How did this change the team's process? How different was this then creating a catering experience?
CGG: Well, the catering business and the restaurant scene are two different worlds. With this pop-up restaurant, we were able to create and present dishes as courses and not these little cute bite sized morselEmUps. So the process was different in where we had to create a brigade and line up and bang the food out. Different from having food prepared and then passed in waves. Each course had to be timed and everybody had to get their food at the same time. I don't think Partie Artie understood that. We know restaurants; Partie knows Event Directing. There have been comments from other team members that Roble has been more strict this year — have you noticed a change?
CGG: Well, when running a company and branding a brand you have to be stern and diligent because you have to set a precedent. Your word is superior and everyone has to respect your authority when running a business. Everyone knows that. At the end of the day, Roblè loves his company, and he will do anything it takes to make it a success. It seems every episode someone is butting heads with Artie, and this week, you and him had some words over timing of the scallop dish. What's your take on that?
CGG: Everybody was happy and everyone was served, that's my take on that. Artie and Jasmine butted heads a bit on front-of-house stuff this season. Can you guys feel that tension at all in the kitchen?
CGG: To be honest with you, not at all. I didn't even know that stuff was going on until I watched the show. We just keep our nose down and do our thing in the kitchen; no time for the front of the house shenanigans. Could you feel the tension between Roble and Kiku this season? Roble and Dan?
CGG: Um yeah, Roblè and Kiku because I know that Roblè wants Kiku to be great. He could have gone the route of hiring badass pastry chef with tons of experience, but instead he went with his friend, who's very good at what she does but just not as experienced and molding her into becoming that badass pastry chef. With Roblé and Dan, who doesn't friggin want this guy? We were in Chicago one time, and I literally had to be his bodyguard in the club swerving through the crowd knocking off cruditè (Crudité: a plethora of Baddery Acid) (Baddery Acid: a hot female) like flies with a fly swatter! It was bananas in pajamas. You're quite vocal in the kitchen. How do you come up with those phrases?!
CGG: I think I was trapped in a warp machine as a kid and became very bored with the English language. People would always laugh at me when I say things but the next week in school, everyone's saying my words! LolEmUps. We see your adorable son this season on-air and in your Bank$ and Gravy webisode series — how often do you get to see him while you're helping Roble?
CGG: Well, not as much as i would like, but I think I'm gonna work on getting a nanny for Stinky Binky, so he can be around me more while I'm on set. He's getting older, now so he's gonna be wondering where's Daddy. Every off day while filming I was on a train to D.C. to spend time with my family. It's a hassle, but success takes We're loving Bank$ and Gravy! What is your relationship like with Adam? 
CGG: Me and Adam are like Shampoo and Conditioner. I mean, we're the modern-day Lethal Weapon. We're the extreme opposite, but we understand each other and we both have a history of culinary wave. I mean, just imagine graduating from The World Premier Culinary Institute of America and then go on to travel and work at some of the finest restaurants and establishments in the major cities and then come together to work for the same company with our comrade Chef Roblè. The amount of culinary knowledge and creative energy is abundant. Anything else you'd like to add?
CGG: Let the Crudy Juice drip and keep your BadderiesNotIncluded! 

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