Cast Blog: #TOPCHEF

Lizzie's Jailbreak

Hugh Acheson shares tales of his time in Juneau, Alaska.

To the food!

Brooke: Sockeye Salmon & Broth, Mustard Seed Caviar, Grilled Dill Sourdough. 

Very advanced campfire cooking. Really nice. The mustard seed melted down to a mucky mess, but the flavors were great. The bread was good. 

Sheldon: Green Tea Chive Sourdough, Smoked Salmon and Pea Soup

Strangely thick but good flavor. Best catfood fish ever. No joke, if everyone is dissing chum, then Sheldon should be the new chum spokesperson for human consumption. The bread was really weird with instant green tea in it. The locals are really against this chum thing. 

Josh: Garlic Sourdough Soup, Sockeye Salmon, White Beans, Black Olive Croutons

He nailed the salmon, but the soup was powerful. Salmon is a bit delicate, so if you hit it with the garlic hammer you can drown those nuanced flavors. 

Lizzie: Citrus & Beet Glazed Salmon Slider, Poppyseed Butter, Pickled Cucumber

Her bread was great. Best bread of the night. But before using it in a great dish, she makes a salmon sandwich with a pickle. It was so basic. Very strange strategy. At Judges' Table, it got really dark really early and my exhaustion was showing through. Long fishing days and long bar nights made Hugh a goofball on this episode. Sorry about that. I was shivering too and dressed in a quilted vest. Not my usual comfort zone. When I get cold, I smile like the joker. Strange. 

Winner is Brooke. So close to the end, and this girl is on fire. 

Loser is Lizzie, who I think wanted to lose about five episodes ago. Lizzie, you rocked and you should be proud. Your dad would be. 


Richard: "Winning Is Overrated"

Richard Blais congratulates Doug Adams on his admirable run and knows (from experience) this is just the beginning for this talented chef.

Doug Adams is not Top Chef.

Doug Adams is, however, the poster chef for what this competition is all about. A jumping off point for unrecognized or yet truly discovered talent.

Mr. Adams, yes I'm saying Mister because it pays respect to the man, and also because that's how The New York Times goes about things, came on to this season touting his resume of being a working class sous chef from Portland.

Doug Adams is not Top Chef. Doug Adams is, however, the poster chef for what this competition is all about.

Richard Blais

Sous chefs are on the line everyday (sous chefs from Portland I imagine are also butchering whole animals and foraging for botanicals, buts that's for a different blog). They are hands-on, blue collar grinders and early on Doug uses this statement to separate himself from the contestants who maybe are clipboard surfing, or worse, not even really in a restaurant at this stage of their careers. And although this is a part of his strategy or drive, and a very honest personal understanding and awareness of self, I have news for you...

Doug Adams is no longer a sous chef.

Sure, he may actually, technically still carry the title tonight, I'm not certain to be honest, but by his performance this season on Top Chef, he is now ready for the next stage in his career, and this is what can happen and should happen after Top Chef.

I can't imagine someone not taking a chance with giving Doug the opportunity to run a small restaurant. I can't imagine that someone out there tonight, hearing about Doug's goal of operating a Montana restaurant, connected in some way to hunting and fishing won't contact him. I can't imagine it; because it happened to me... My restaurant Juniper & Ivy in San Diego is a direct connection from my performance on Top Chef, and my gut tells me it had very little to do with "winning."

The fact is, winning is overrated.

Winning is fun. It may get you some cash or secure your ego, yes, but really, six months after this thing runs out on television, we are all just "that guy or girl from Top Chef.

Throughout this season, Doug has demonstrated everything one looks for in a great business partner. He cooks delicious, relatable, soulful food. He does it with a smile on his face. He cooks with a sense of authorship and knowledge of place and time. And perhaps most importantly (no, not his epic beard), most importantly, he communicates with his colleagues professionally and with integrity. I'd guess every cheftestant likes him. I know every judge likes him. He takes risks, like roasting a whole lobe of Foie gras, or say, blending up an aioli of ant eggs. Which, by the way, are you kidding me? Maybe he takes these chances because it's part of the game, but I think more so because Doug is a curious cook, which is a sure tell sign of a chef ready to do their own thing.

Doug, it may seem like I never had anything positive to say about your food, and maybe indeed that's how it played out on television, but it's not the case, Chef.

Congrats on an amazing run, one for all future contestants to take note of. And when rooms become available at your resort in Montana, I'm booking...

@RichardBlais (Instagram & Twitter)

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