Curtis Stone

Curtis Stone understands why the Blue Team took a chance with their ingredients.

on Jul 27, 2012

I couldn’t be more excited to return to host the fourth season of Top Chef Masters in Sin City. What was once a strip of seedy casinos and girlie shows has blossomed into one of the most dynamic culinary spots in the world. With restaurants from such renowned chefs as José Andrés and Joël Robuchon, Vegas is a food lover’s playground. Good thing our 12 award-winning chefs are ready to play. It’s going to be an amazing season.

Anyone who has found himself hunched over a blackjack table for eight straight hours knows that Vegas has a way of rubbing off on you. From the first moment our chefs walked into the kitchen at The Cosmopolitan, you could see it too. Excited and a little over-the-top, they had the look of real players. 

They needed that competitive focus for the Quickfire. Combining two randomly chosen ingredients is tough. Some teams got lucky. Art and Lorena had a perfect combination of duck breast and peaches. Others weren’t so lucky. Clark and Debbie had an interesting duo of langoustines and quinoa. But Kudos to Chris and Patricia. They had to think across two stations to pull together their Beefalo de Gato Pescado, and they did it beautifully.

As often happens with Elimination Challenges, the buffet challenge started off pretty straightforward. But handicapping some with a 30-minute delay and switching up the team definitely put the pressure on. However it was telling them, after they had done their planning and shopping, what type of food they had to make really threw a wrench in the works.