Cast Blog: #TOPCHEF

Anthony Bourdain: Lost In The Supermarket

Anthony Bourdain sheds some light on the frozen food challenge.

Well, what can I say about last night's episode? I sat down, like everybody else, baited breath, waiting to see who'd do well--and who would have to "pack their knives." I was also waiting to see which Rocco DiSpirito showed up. The breathtakingly-gifted, French-trained chef of three star Union Pacific fame? Or the "thatsa speecy, spicy meatball!" shill-for-hire and ex-reality show personality? I think we all now know the answer to that question. (Though for the first few moments, I thought David Gest had taken his place.)
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It was Joey who paid the terrible price for this unholy exercise in brand expansion/product placement. Little could this chef--of the very fine Cafe des Artistes in New York City--have guessed that he'd ever find himself standing in the aisle of a supermarket, trying to thaw a block of frozen pasta over a hot plate! Or that this--THIS--would be the challenge to knock him out of the competition. Joey? I feel your pain. Console yourself in the knowledge that better, smarter people than you or I have found themselves run over in Rocco's blind rush towards the bright lights. There was no glory to be had last night. There were no winners. Not when everybody, contestants and judges alike, were left wiping Rocco's Frozen Love Juice off their faces at the end.
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OK--CJ and Tre got a nice trip to Italy--where the pasta, presumably, will not be frozen. But no one looked good. Not Howie--who bullheadedly allowed Sara's hectoring and general uselessness to distract from the fact that she was probably right about a few things.

Not Hung. Hung was right about procedure, but has so alienated himself from his colleagues that no one listens to him in principle. For once, I actually shared and sympathized with Hung's look of contempt when he was presented with the challenge. But he did learn something valuable: Being able to cook well--or even being smarter than everybody else--doesn't matter in the kitchen if you can't get the people around you to listen (and hopefully, someday, execute your ideas). Hung also learned how to throw somebody else under the bus last night. A valuable skill and an operation he managed to perform clumsily--but effectively. I still think Hung is the guy to beat, the cook most likely to have a really good showing in the late stretch. If he doesn't trip himself up by over-thinking, overreaching, or by just tweaking out.


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Casey and Dale had a good night, though it has been forcefully pointed out to me of late that actually putting meatballs in with your pasta (as opposed to serving them on the side) is about as Italian as guacamole. No matter. Both are strong contenders. Judging from the Quickfire "bee", Casey has an impressive palate. I'm guessing she's not a smoker. Sadly, The Howie and Joey Show is at an end. The dynamic between those two was video gold. They brought out the best and worst in each other.
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I was truly sorry to see Joey go. His tears at the end spoke of a good heart. He went out looking good--after losing a contest which, frankly, I'd be proud to lose. Joey's the chef of a damn famous restaurant in New York freakin' City.The place every ambitious cook and chef hopes to work--in the big leagues. So he's already a "Top Chef"--and already a winner in my book. This wasn't so much a contest as it was a cautionary tale. For surely, in culinary schools of the future, students, in Media Training 101, shall be shown faded videos of the tragic, Icarus-like trajectory of chef Rocco DiSpirito. And-- as if watching a highway safety film--they shall watch last night's episode of Top Chef where they will learn of the hidden dangers of "this thing of ours", the inevitable collisions between ego and ambition...between business alliances beyond our control...and our own desire to just cook and cook well.

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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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