Cast Blog: #TOPCHEF

The Other Side

Gail Has No Problem With Blood

Make George's Cravable Breakfast Sausage

Gail Simmons Won't Be Pushed Around

Make Doug's Winning Mussels

Tom Colicchio Answers Your Restaurant Wars Qs

Gail: It Wasn't Keriann's Day

Make Doug's Winning Braised Pork!

Gail: We Had a Tough Job This Week

Make Katsuji's Authentically Delicious Stuffing

Hugh: The Demise of Cornwallis and Aaron

Make Gregory's Winning Dumplings

Richard: Chefs Please Follow Instructions

Richard Tries Money Ball Soup

Make a Home Run-Worthy Popcorn Crème Brule

Hugh: Where There's a Will There's a Fenway

Gail: Keriann and Aaron Were Being ---holes

Make the Winning Surf and Turf

Gail: We're Taking No Prisoners

Richard Goes From Player to Announcer

Tom Talks Boston

Gail: There Was No Season 11 Underdog

Hugh Wants Nick to Be Kind to Himself

Gail: It Was Difficult to Let Go of Shirley

Big Easy to Ocean Breezy

Gail: The Final Four Are Like Our Children

Emeril Is Proud to Serve Shirley's Dish

Hugh: Enough With the Mexican Food Hate

Gail on Favreau, Choi, and Finding Yourself

Hugh on Poor Boys, Swingers and Food Trucks

Emeril: Nick's Choice Is Part of the Game

Nick's License to Immune

Hugh's Sitting on the Dock of the Bay

Hugh Decides Eight Is Enough

Gail Talks OvenGate

Dookie Chase Makes Everybody Cry

Fin, Found, Floundering

What Danny Meyer Taught Gail Simmons

'Top Chef' Goes to Hog Heaven

Gris Gris Boucherie Ya Ya

Brian and Travis' Dud Spuds

The Other Side

Season One's winner Harold Dieterle weighs in on Season Two.

I have to admit that it was kind of crazy becoming a judge. I'm going in there on the other side of things. It's amazing to watch the new contestants, because the whole time I'm thinking, "This is going to be one of the craziest times of their lives, and these contestants have absolutely no idea what they've gotten themselves into." I don't have any early favorites yet. And it's still interesting to watch them get into things.

Last year there were twelve, and this year there are fifteen. The contestants are a pretty diverse mix of people, I don't know if it actually gets more diverse than what they've got. There are professional chefs, there are culinary instructors, caterers, people in the food world. And it's really a wide range. I really found myself putting myself more in their shoes. I actually thought that their first elimination challenge was so much more difficult than our elimination challenge. They had a mystery box! We had been pretty much able to shop for -- we got to shop for our signature dish. With all the time to go out to shop, and purchase stuff and cook. It wasn't like we were thrown in without a clue. I think that the amount of time that they were given was definitely a little...excessive. Almost crazy.

I find myself wanting to help, but I don't give any tips. I'm just an elimination judge. Tom, though -- they kind of give him that update on what they're making. He seems to have it well in hand. Basically, looking at the first basket of goods, I kept trying to put myself in their position and think what would I make. They had escargot, potatoes, American cheese, artichokes and peanuts. And I thought that was pretty tough. I think that the American cheese is the standout ingredient, but there's no criteria bout how much cheese you need to use. So I probably would have made a potato gnocchi, put some American cheese in it, then I would have sauteed the gnocchi with the escargots and a little white wine butter sauce. Probably with a nice crispy salad on top, with shaved artichokes and peanuts. And then I thought the second group had a much more difficult basket.

The first group thought that they had it tough, but I'm sorry -- chicken livers and frog legs? Try to put those together. That is not easy at all. I'm still fuzzy on what I would make. I really have no idea. I love frog legs. I guess, I'd make a frog leg confit and a chicken liver sauce, but other than that...I'm lost. Judging is hard. You're sitting around the table and everyone is talking. The contestants kinda had the opportunity to decide who was in the top and who was in the bottom. And a couple of them, I didn't exactly see eye to eye with. I wasn't exactly sure how they thought the criteria was used. I certainly didn't think Marcel's dish was great, but I didn't think it was one of the weaker dishes. He displayed some refinement and some good plating. And the flavors were classical and they were good.

The elimination was just awkward. I felt a lot more comfortable naming the winner than I did talking about the loser. They asked me who I thought the loser was, and I was like, "You guys did a good job picking out the winner, I'll let you do what you do." Obviously they know who should go home, they've been down this road before, I'm not going to name who should go home. They all seemed fine with it, except for production. I've spent a lot of time since the completion of the first season with Tom and Gail. I think we're all friends at this point, so it's nice to sit around and joke with them. I'm looking forward to seeing what these contestants are going to go through. I can't wait to see more drama, figure out who's going to be the villain. Who's going to have their moments. Here's what I miss:

The most fun for me was always back at the house, when, you know, the craziness was taking place. Chefs like to rock star it up quite a bit, and now I'm a judge. So that's definitely something I miss. Check back next week, I'm sure I'll have a lot more to add.