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Hello, my little Top Chef Masters, and welcome back to the 4th (can you believe it?!) season. I'm fresh off recapping the first season of Around the Worldin 80 Plates, but I'll try to switch gears, shake out the cobwebs, and not mix up people, as I'm sometimes prone to do.
So, we're in Vegas with 12 amazing chefs, Curtis, James, and Ruth, and two exciting new judges Krista Simmons, and Francis Lam (you'll meet soon.) I know every year we gather a great group of chefs, but when I saw the list of this year's cheftestants, I was blown away.
I won't go through all of them, but here are few quick impressions I feel compelled to mention.
Art lost 120 pounds?! Way to go, Art!
Clark and Mark are partners, in every sense of the word. Art confuses them for brothers as they look so much alike. I don't blame him.
Is there a reason why these judges have to be so arrogant, rude and condescending? There is a way to tell someone there dishes aren't great without sounding like they are the slime on the bottom of your shoe. Just what are the qualifications of the judges - gee - they write about food. That tells me nothing - other than they are academics that look down on other people and like to lord their knowledge over us lower beings and maybe, just maybe they might take pity and spare us a glance or a nod.
I would like to know who considers Pork and Beans Mexican food, I am of Mexican heritage and its a disgrace to say that you or anyone of your chefs consider that Mexican food, by that definition the French food should consider the french fry a french cuisine. I am really disappointed that you as food critics or judges consider that Mexican food I know I have never seen it in any of my grandmother's recipes or any Mexican cook book.