Hey I just want to say I really love Top Chef...it really makes me want to taste the foods they make because I have never had that experience or opportunity...the fly away contest is only open to 21 and over and I know its because of the wine, but i really wanted to be granted that chance to taste foods that are new and fun to look at...please think of a contest that fits 18 and over

Love Top Chef but did not like this challenge. Hated it actually.

Interesting that Mattin's ceviche made two judges sick -- that explains your decision completely. But I guess seeing the promos for next week and seeing all the "cheftestants" wearing red bandanas it looks like they disagreed. I enjoy the show and this season looks like a lot of talent with only one real horse's patootie (Mike -- I'm the best and any idea is mine). I'll be watching til the end.

I concur with your thoughts on the winning dish. I was surprised none of the other chefs decided to try and incorporate a southwestern theme in their dishes considering the environment. That would have been my approach. I was also pleased to see some Japanese ingredients (slightly) showcased, I lived in Japan for a short time and am a big fan of Iron Chef (the original series, love all those exotic ingredients). Katsu-donburi being one of my favorite dishes, it incorporates both daschi and mirin (real mirin the fermented rice version not the corn syrup version not sure if the marin you mention was a typo or one of the imitation brands).

I just wonder where the chefs get their seasonings, do they bring them or buy them or does the show have that much stuff on hand for them to use? It would be nice to get an idea of the things you allow chefs to bring on the show maybe one day you can explain a little about that, along with more of what goes on behind the scenes. Take care.

Comment by sad

"this show has gotten worse - next they will have them juggling while cooking. If we ever get to see cooking again.

great chefs - silly show - maybe one season too long . ."
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So stop watching it if you think it's silly.

It's Top Chef. If you've been watching it every season, then you know by now there's going to be off beat challenges. But, of all seasons, I think this one, more than any other has focused on "the cooking".

There's a nifty show called Iron Chef. Maybe that's the show you should be watching instead.

I have been to Vegas and would not want to eat outside no matter what time of the year. You know if you are not use to that kind of dry heat, it takes time. To drop people out in the middle of the desert like that, with no real shade would be murder. I would have been getting sick about hour 2. I could tell they were not adjusted yet because of how rapidly they were getting sunburned. Something else I didn't hear anyone else mention, did they even have a change of clothes with them, that's wrong, or toothbrush? See, you just make the audience ask themselves a lot of questions. Me, I would be seriously pissed off if someone foisted off a surprise camping trip on me. Reality show or not. What if someone had gotten heat stoke and was forced to stop, that's not there fault they couldn't compete, but the show's.
I don't think much of this challenge, I like the suggestion above about the State Fair, that is a good idea.

Hi Gail, I really felt for the Chefs to be cooking under those conditions. The heat factor would have done me in.They did make amazing dishes under the circumstances.Even though I love to cook, I don't think I would have done as well as those chefs.I think Robin stayed by the skin of her teeth.Were her shrimp cooked badly or were they bad in the sense that they spoiled?I would never serve a spoiled dish and hopefully neither would she.Lets put them back in the kitchen so their talent can really be put to the test.I don't think they'll have too many requests to cook and sleep in the desert again!

Hi Gail,

Thanks for your insightful back story.

This challenge really was arduous and dangerous:
1. Not enough water. Therefore, the chefs would be unable to keep hydrated or clean, etc. That's not very sanitary.
2. No adequate refrigeration. Food spoilage creates safety concerns for the diners.
3. Not enough informatin given to make sure the chefs knew what was possible to pull off. That goes right back to the safety of the diners (including YOU!).

Bravo may enjoy a good joke of a challengs. But the cowboys were probably looking forward to a nice gourmet meal. Instead, they were served tomaine poisoning...

I can’t believe the guest diners sat in the direct 100+ sun while the judges were in the shade. How rude!! With not much effort, the crew could have set up a canopy for the diners. There was no regard for their comfort. It’s one thing to torture the contestants but not the guests!

Mattin "paid the ultimate price?" Are we getting a bit dramatic here or do you really think that much of the show? He lost a contest, he's not dead.

Great Blog. I love that your comments to the chefs are always very thoughtful. I would love to see a challenge at a State or County Fair, I like when they have to cook for "common people"!

Thanks for your insight, Gail. I enjoy the show and look forward to Wednesday every week. In my opinion, the correct chef went home. Also, ceviche for an elimination challenge? Really? Wasn't Sam sent home in a previous season for "not cooking"? Loved getting to see Tim Love again!

I suspect someone was thinking that this challenge would be a great contrast from that of the previous week. They were correct but the contrast was too extreme.

Any chef who would be catering in the country would equip themselves with basic tools (refrigeration, water, etc) in order to be successful. It would still be difficult but professional. This challenge, including sleeping in tents, went too far. Too much time was taken by the settings and not enough to the food.

There are several things that make Top Chef my Wednesday pleasure:

1. Interesting contestants.
2. Great, original food.
3. The lovely Gail Simmons.
4. Challenging environments.

In this episode, the challenging environment negatively impacted the food and the show. I suspect that this challenge is one that will not be repeated in the future.

Wow... didn't know there were so many people with an aversion to camping. And camp food is always (for me) the best part about camping! It's interesting to see what you can come up with, using only a limited number of items on-hand & no grocery store convenient. If you put some thought into it, you can come up with some amazing dishes!

I thought this was a cool challenge, though I would rather have seen them do a quickfire/campfire breakfast (best meal of the day!). I too, would like to have seen some more traditional/authentic camp-style food re-invented & updated.

I've been very impressed by the Brothers Voltaggio. It was obvious that Brian had done more camping than Michael. Both dishes looked to be technically excellent, though I think Brian's choice (pork)was more appropriate for the venue.

Have had shrimp go rancid before... bleh! And so far, ceviche is this season's "sous vide" or foam... getting a little played out.

But I like the idea of taking the chefs out of their element (the kitchen). Then, their true creativity comes through. The don't call them "challenges" for nothing!

gail, you said the contestants "had no access to ice, let alone proper refrigeration." could you please explain exactly what refrigeration they did have? what food doesn't need to be kept cool?! especially in 100 degree weather AND overnight? i think the show planners were asking for food poisoning by not giving them at least access to refrigeration.

I think a challenge that limits keeping food safe is beyond ridiculous. Why would you do that to the chefs and to yourselves?

Does anyone know about the shirt Tim Love wore for the elimination challenge....very cooool.

I have to say that I thought this challenge was mean-spirited and contrived. I didn't enjoy watching it at all.

Sleeping in tents? Ridiculous! I hope future episodes will be more reasonable. Top Chef Masters was great without all of the manufactured drama. I wish you would take a page out of that book for Top Chef.

Thanks for your insight. It was tough challenge...but your right that any good chef should be able to pull of a great dish no matter what the circumstance.

I love that Tim Love was the guest judge! He was too perfect for this challenge...this was right up his alley. And you are right, Lonesome Dove is one of the best in DFW! The girls (except Jen) need to step it up...poor Robyn, on her last leg I'm afraid. Can't wait for next week!

The "ultimate price," Gail? Did the producers put Mattin down off camera?

Thanks for the great blog, Gail. I always look forward to it.
To Cocktail Connoisseur, I don't think anyone understood Ron's vice from the first show. My interpretation of it was that he had a horrible experience and he was dwelling on it. He felt that was a vice for him not to get over it and move on. Completely understandable.
Further, I believe the judges did question Carla's "no alcohol" cocktail, but once they tasted it, they liked it. Cocktails don't have to have alcohol.

I'm with you on the Mattin departure. That said, I wonder that anyone could know for sure that it was his food that made them ill. Seems there were some other contenders (at least the other bottom two chefs, maybe others) who could have contributed to any food illnesses.

This season is actually better than last, so I'm fairly happy with the challenges so far. I was surprised about the amount of fish cooked by the contestants, seeing how they were in the desert...I mean it just sounds bad. I can understand they didn't want to do standard cowboy fare (steak, beans and potatoes) and get dinged by being unoriginal but at the end of the day...I bet there would have been better dishes if they had just turned these staples and demonstrated more innovation on getting it done instead of being scared. "Go big or Go Home" is not the mantra this season.."Play it safe, stay under the radar, you'll live another day" seems to suite.

Also, I found that Michael V's comment about not caring how to get slime out of cactus and he cooks what he cooks and ya like or you don't...just bugged me. Great chef may adapt to their surrounding but the real Great chefs never stop learning...cactus may not be MV's thing but I hope he learned to cook it right.

I understand challenging the chefs to unusual circumstances,but what was the point of them sleeping overnight in teepees?

Aren't you tired of tartares and ceviches? I'm tired of watching you eat them. I hope furture contestants will delete these dishes in their repetoire.

Tim Love was the perfect guest judge. I loved him on Top Chef Masters.

Before I begin, I understand alcohol is a touchy subject. Religious, personal, and familial issues can impact ones decision to drink (or not). That said, it is absolutely imperative that you are able to work with alcohol as a chef. I cannot think of any top-rated restaurant that does not serve any alcohol. Also, isn't the rule of thumb when cooking with wine "never cook with wine you wouldn't drink?"

Which brings me to your comment, Gail. "Ron does not drink, so why think he could make a great cocktail?" My thoughts exactly. Also, you imply that the sin qua non of a cocktail is alcohol. Merriam and Webster would agree. So, where was this attitude last season with Carla? In New Orleans, with a cocktail challenge, not using alcohol because you do not drink is inexcusable. Especially when they were given bartenders to help/taste.

Why the divergent treatment of "cocktail" from season to season. I understand Ron's was undrinkable, and was not required. I get it. I just have a problem when contestants are able to skirt the challenge with some personal issue. For example, Ron's "vice." If the judges could detach themselves from the fact it was a sob story, he should have been blasted for not fulfilling the challenge. Carla doesn't drink? Suck it up. What is next? A vegetarian who won't cook meat, no pork from the Jewish chefs, etc.?

Tim Love was the perfect celebrity for this episode. For those that remembered him recently on TC:Masters, there's no doubt that he was in his element here as far as challenges go, while the chefs were not. That's what made it fun. I think it was a middle-of-the-road episode though. Can't win 'em all. Still, fun to see Vegas outside the strip. After watching Wheel of Fortune earlier in the evening, where they were also eminating from Vegas, I wanted to get on the red eye!

I enjoy your input and part in the show. Personally, I thought the guest judge was harsh. After reading Tom's blog I felt the whole elimination challenge was a disaster.

this show has gotten worse - next they will have them juggling while cooking. If we ever get to see cooking again.

great chefs - silly show - maybe one season too long . . .