Cast Blog: #TOPCHEF

A Cardinal Sin

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

A Cardinal Sin

Toby Young elaborates on his comment about Ariane not being able to cook.

As Tom says, it's all about the ingredients. Five years ago, I was the winning contestant in a British food reality show and the reason I won isn't because I'm a particularly accomplished chef - I'm not - but because I knew where to get the best ingredients. In a sense, it wasn't a level playing field. As the only food critic among the cheftestants I had an unfair advantage: I know just how important the ingredients are. The centrepiece of my winning dish was a beef fillet that I bought from Lidgates, probably the best butcher in London. It cost $120, which is a lot given that it only had to feed five people, but it was worth every cent. It had come from a cow that had been reared on Prince Charles' farm in Scotland. Our future king is famous for once having confessed that he liked talking to plants, and I joked at the time that the reason my cow tasted so good was because the grass it had eaten had been spoken to by Prince Charles himself.

In last night's episode of Top Chef, the contestants were lucky enough to work with some of the best ingredients in America - and, to be frank, the results should have been more spectacular. The best chefs, by a country mile, were Stefan, Jamie, and Carla, but they had a slight advantage in that they only had to cook chicken. Of course, chicken can be cooked a hundred different ways, but the way you cook it isn't dictated by the quality of the animal - at least, not primarily. I like my chicken on the bone with the skin on, but it's always going to taste better that way, irrespective of how it's reared.

Not so lamb and pork. Both teams decided to cut the fat off their protein and de-bone it, which would have been the right decision if the beasts in question had been of a lower quality. The point of preparing lamb in this way, for instance, and then tenderising it, marinating it and rolling it, is to try and pep it up a bit, not trusting in its natural flavour. But for these particular animals - lovingly reared in some of the nicest farmland in the country - it was a cardinal sin. It was the equivalent of taking a fillet of beef from Lidgates and then grinding it up and making a chili out of it. In retrospect, I feel bad about saying Ariane can't cook, but I was angry about the sacrilegious treatment of the Stone Barns livestock. All of the chefs in Team Lamb and Team Pork screwed up, but she was the most culpable. By butchering, tenderising, and marinating that lamb she turned what had been a very special ingredient into just another piece of meat.

In Ariane's defense, Padma pointed out that she can cook - she proved that earlier in the season. However, Tom made it clear to me from the get-go that when it comes to eliminations the judges have to base their decision entirely on the food that's been cooked in that round. We have to disregard everything they've done before, including the Quickfires in that episode. On that basis, I think we made the right call.

For more about Toby, visit his Web site at

Make George's Cravable Breakfast Sausage

George decided the best way to satisfy New England Patriot tight end Rob Gronkowski  was with a hearty breakfast. Make it for yourself at home.

Pork and Veal Sausage Patty With Sunny-Side Up Egg and Potato Hash


3 lbs pork butt
1 lbs veal
4 garlic cloves
1 Tbsp cumin
1 Tbsp coriander
2 Tbsp smoked paprika
1 bunch chives
1 bunch parsley
1 Tbsp fennel seed
Pepper (to taste)


1. Grind prok and veal using medium dye, reserve and keep cold

2. Toast cumin, coriander, and fennel seed in a sauté pan until aroma is released. Grind in spice grinder, reserve

3. Chop parsley and chives fine, reserved

4. Chop garlic super fine, reserve

5. Mix meat with spices, smoked paprika, herbs, garlic, salt, and pepper

6. Test a small batch in fryer. Taste and adjust seasoning

7. Form into patties, place on grill, then finish in oven