Curtis Stone

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

on Jul 27, 20120

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.

7 comments
jade07030
jade07030

I was kind of disappointed that you chose indian cuisine to match up against mexican.  Unfortunately, most western style or japanese style chefs are incapable of cooking indian food.  Mexican food is very easy and familiar to most people and a half way decent chef could easily make something mexicanish if not authentic mexican dish.  It wasn't fair to match those two cuisines up .  A better challenge might have been to match mexican with italian or french or mexican and russian or australian.  (Hey - to a couple of billion people - italian and french are the freaky cuisines with the gross ingredients).

 

To date - I only know one western chef that probably can cook Indian food (Gorden Ramsey) and one chef that knows how to correctly pronounce "cumin" (Bobby Flay).  It's kind of disappointing.

rootsmusic
rootsmusic

Curtis, why didn't TCM bring back Sue Torres after a chef resigned like last season's episode 2?

Cajunlam
Cajunlam

I miss Curtis cooking.  I think one of the challenges should have the chefs compete against him!

may.montano
may.montano

finally the long wait is over ,, welcome back  Curtis stone is a great host & great chef .. i agree with GardensGrace

Darlok21
Darlok21

I'm looking forward to the rest of this season, i love seeing these seasoned chef's prepare amazing dishes. i hope this week was the exception in introducing that last minute switch to produce mexican/indian buffet after they shopped. That seemed a little silly...fingers crossed for another exceptional season.

GardensGrace
GardensGrace like.author.displayName 1 Like

Welcome back Top Chef Masters! A solid cast of chef/competitors, and pretty evenly matched. Glad to see a complete hour of food and cooking ...

 

Bravo, please don't repeat the format of 80 Plates; the scavenger hunt and "survivor" approach were unnecessary distractions. The travel and multiple cultures visited was interesting. 

DocEhm
DocEhm

Agreed!  I much prefer the blinded tastings of tCMasters, where the judges' prejudices are literally masked.

@GardensGrace