Many restaurant chefs absolutely dog television chefs behind the scenes. They aren't real chefs. They're pretty actors that have stolen the credit from those who toil relentlessly in basement kitchens for 16 hours a day. They can't hack it in a real kitchen. They're sell-outs.

For the most part, it's all jealousy. And the best at being capable of producing a dish on a television segment, are also pretty damn good in a restaurant. Tom and Rocco come to mind.

I have chefs in my kitchen who know of Rocco only as a TV guy. A good looking, critical guest chef. The guy who had his momma rolling meatballs while he flirted with patrons on The Restaurant. Guess what folks. Rocco's a great chef. I had one of my first amazing restaurant experiences at Union Pacific, where Rocco earned himself the opportunity and dream he lives today.

Onto the show ... The breakfast Quickfire was great. I'm one of those people who could eat breakfast at any time. What's not to love? Cured and smoked meats, the elegance of an egg, the soft pillowy texture of pancakes, and just enough maple syrup to make it all come together.

That made me want to cook breakfast just typing that!

I thought Stefan did a classic french amuse, a spin on the Arpege egg amuse, a famed Paris restaurant. Leah and Jamie again went head to head with a great example of the difference between New York City and San Francisco. Both chefs presented similar dishes. One, a little more refined and the other a little more organic and tasty looking. Those three chefs, Stefan, Leah, and Jamie are clearly representing that they have a personal style and cuisine. And then there's Danny. Did he really say that he ate cornflakes and zucchini blossoms as a kid? I'm calling BS here. And while we are on the breakfast tip, I felt embarrassed for Danny when he was hamming it up in the elimination. It was one of those Showtime at the Apollo moments where you know the hook is coming out.