Anthony Bourdain

Anthony Bourdain discusses CJ's big mistakes.

on Sep 12, 2007

What the contestants were looking at was a situation not unlike off-site catering. When not cooking or staging on familiar ground, you don't know what the ovens and refrigeration and food holding facilities or the space is going to be like -- and you have to assume the worst. Faced with the very real possibility that standing at the edge of a wedding reception on a windy lawn, your portable propane stove might not get you the dark, caramelized sear you'd ordinarily like to see on a saute item, you plan around that likelihood. You know there might well be problems with the sterno-heated warming cabinets should the bride turn up late -- or a fistfight breaks out at the altar. If there are ovens, you anticipate completely untrustworthy calibration. So you don't plan on serving Dover sole.

The same kind of Worst Case Scenario thinking HAD to go into this challenge. The contestants should have known one thing for sure about what was going to happen to their food the second it left the production kitchen: It would get no better once it boarded the plane. In fact, it would begin to die. Like properly stocking a buffet, one can only hope, under such circumstances, to control how fast or how slowly the food expires.

I was never among those who signed on to the conspiracy theory of Tre's departure and CJ's survival. I never believed that CJ calculatingl threw Tre "under the bus" during the Restaurant Wars challenge. Judging from what I've seen on the show -- and what little I've seen of the man in person, he seems like a decent guy; humble, funny, personable, quick to stick up for others. I believe that when put in charge of a kitchen, he chose Tre as chef not to put him in harm's way, but for very straightforward and sensible reasons: he looked in his own heart, took a hard look at his own abilities and recognized that he himself was not the best man for the job. This was not a tough call. Anyone marginally associated with the restaurant industry need only have quickly compared their two resumes before deciding which of the two should be running the kitchen. Pick one: The experienced chef of a popular restaurant kitchen? (aka a proven leader) Or the "private chef".