Cast Blog: #TOPCHEF

Restaurant Wars (part Deux)

Restaurant Wars! Lee Anne goes behind-the-scenes.

And then there were six. The Kraft Gourmet Snack Challenge was slightly tricky to write the rules for. I happen to love condiments. I'm a saucy kinda girl, if you know what I mean, and my fridge is chock full of a wide variety of hot sauces, dressings, and pickles. The contestants, however, were not allowed to use any other condiments (such as ketchup and mustard) to enhance the Kraft products. We made sure there were plenty of great ingredients for them to create their dishes with and for the most part they surprised me, some of them using all three Kraft products.


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Mike Yakura returns (with a new haircut), and as you know, he doesn't like to mince words. I thought Sam's dish was by far the most creative, and he utilized all three condiments. Marcel and Cliff used the mayo in more classic and straightforward fashion, as dressing for meat on a stick ("everybody loves it dude!"), and as a binder in a steak tartare. I have to agree with Mike Yakura on Midgely's quesadilla, I am not a fan of seafood and cheese together in general, and the idea of Midge eating mayo straight out of a jar makes me want to vomit.

Elia's dish was interesting, and I thought her play on sweet and savory using the barbecue sauce was very creative. While slightly amusing, it's hard to ignore the fact that Ilan can't help but take a dig at Marcel during the quickfire. If you ask me, his intention to poke fun interfered with him actually winning the challenge.
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And now comes restaurant wars. I remember going through this like it was yesterday. When we announced the challenge to the contestants, and we read the rules, I asked them if they had seen this episode from last season. They all said, "No." I was stunned and sort of like, "You guys are idiots for not doing your homework before getting here." Production had to figure out a way to give it all a new twist ... enter the interior designer. The space they would be serving in was completely raw. However, their kitchen was considerably larger and newer than the kitchen at Octavia last year. They were given an extra $500 to decorate their space, and more time to prep. This is by far the hardest challenge they have had to go through, and trying to build a restaurant in a day is absolutely bonkers. I sympathized with them, but part of this business is realizing a concept, and few of them have ever had to think about all of the little details, such as bread and butter plates for your olive pits.
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Any restaurant is a like a living organism, with all of these different parts that perform different functions. If you've never worked as wait staff or front of the house, it is much more difficult to understand the needs of the customer and how to run a smooth dinner service. It takes time to greet and take orders. It takes time to keep their beverages full and run the food. It takes time to clear plates and reset silverware. Unfortunately, Cliff and Ilan learned this the hard way. leeannesblog_ilan_320x240.jpg

I thought both concepts were good and approachable, considering that the space was in a mall (know your customer), but the food and service was poorly executed. I know this firsthand, after all the mistakes my team had made. It is a tough lesson to learn, but criticism is the only way to get better. The designers are the wild card, because now there is an x factor, someone who is not in the competition that can be held accountable for the success or failure of your restaurant. ("Hey Miguel, do you know where Stephen is???) When service begins however, they are ready and the spaces don't look half bad.
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MEC has booze, Lalalina does not. One has burgers, the other has watermelon gnocchi with cheese sauce. How do you choose? The key to good service is not ignoring your customer. If the food is going to take a long time, at least acknowledge them, get them a drink and pray that the kitchen understands the dire need to get some food on the table. However, food cannot be rushed. I'd rather wait for food that is done right than get a less than perfect product, but the waiter needs to communicate this to me. When the crowds get the comment cards, the contestants are hoping that the food will be enough to make up for the crappy service. Hopefully now they understand that one does not work without the other in order to have a successful restaurant.
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With no winners this episode, man oh man, that was a long Judges' Table. I think they shot until 4am that night. Midgely's unassertiveness at Charlie's, Ilan's bad service, and Sam's watermelon extravaganza (I give him credit for creativity)... Marcel's chicken wing sashimi, Elia's overcooked burger (I tried one...very tough), and Cliff's inability to do anything but bark at his teammates. In the end, it was Michael Midgely's time to go.

Mike grew on me throughout the competition, and while fine dining is not his forte, he's a stand up guy, a comedian, and a damn good cook when he focuses. He's definitely a character with a good spirit and a hoot to hang out with (I have more stories for you later). So there are five left, and the last elimination before Hawaii is coming up. I can't wait for you all to see next week's episode. Reality television at it's best (and worst). Until then, order your burgers rare, and save your blue cheese for the figs and apples.

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...

Blais
@RichardBlais (Instagram & Twitter)

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