Cast Blog: #TOPCHEF

Michael Voltaggio: Here to Compete

Gail: Mei's Menu Was Almost Flawless

Make Top Chef Mei Lin's Winning Dessert!

Richard: "Gregory Had the Better Ideas"

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Hugh: Mei's a Chef's Chef

Richard: "Winning Is Overrated"

Make Mei's Sushi Style Guac!

Gail: I Wasn't Surprised Doug Stayed on Top

Get Doug's Masterpiece Brisket Recipe

Gail on Innovation (and George's Failure to Push It)

Make Melissa's Seared Duck Breast Dish

Make Melissa's Mom's Egg Custard

Hugh Worries About Scurvy and Foie Gras

Make Mei's Inspired Duck a l'Orange

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

Michael Voltaggio: Here to Compete

Michael Voltaggio elaborates on his feelings about Charlie Palmer ... and has some harsh words for Tyler Florence. Charlie Palmer as Guest Judge: What was that like for you?
I have a lot of respect for Charlie so I was happy to hear his critique. He is a real cook at heart unlike past judges like Tyler Florence, who just plays one on TV. Your brother said he thinks you think Charlie doesn’t like you. Is that true? What makes you think that?
I never said that. I only said that Bryan is his favorite. Kind of like kids jealous of a parent, I guess. Pigs and pinot — how comfortable are you with pairing? Why did you choose the pinot you did? (For those viewers who might not understand why Charlie said he was surprised it didn’t go earlier.) Why did you shake your head when you saw your brother’s choice?
I love this concept. I hosted the first ever Pigs and Pinot event with Charlie. I was happy with my Pinot. It also showed that some of the others didn't know too much about Pinot. Bryan chose Rocchioli, which happens to be one of Charlie's favorite Pinots. Obvious selection if you know Chef Palmer. Everyone is just sooo anti-Robin at this point, and there is even some tension between you two. What was your relationship like with her?
I don't really get caught up in the relationships. I do feel that some come to compete to win, and some come for TV. She can't actually be serious as a competitor, which means another great cook out there may have lost his or her shot at the TC title. You say that your food is a little more risky than your brother’s — do you think his food suffers for it?
Food is an expression of a cook's soul. Every person here has a distinct style that resembles his or her personality in some way. At the end it just has to taste good and Bryan's food always does. You said you know exactly what buttons to push with Bryan and Kevin thinks you manipulate him — do you think you did this in this competition?
No, it's a cooking competition not a mental game. I think none of the serious competitors have time or interests to play games. Would it have meant more to you to win this challenge behind judged by Charlie?
It is an honor to win any challenge. The cooks are good here and much better than I expected. Winning with Charlie could be fun just to have some fun with Bryan, as Charlie is his biggest mentor. Also Charlie is an amazing chef with a very respected opinion. How upset were you to see that the chefs did not make “the right decision,” as you guys put it?
I don't remember the context of the conversation. If it refers to Robin, then perhaps we were thinking that it was just time for her to go. Who do you think your biggest competition is at this point?
Myself. I know that I'm the most rounded cook here, so sometimes I try to do too much and I lose to simplicity. 

Make Top Chef Mei Lin's Winning Dessert!

Learn how to make the dish Tom Colicchio called the best dessert in Top Chef history!

Mei Lin's Strawberry Lime Curd, Toasted Yogurt, Milk Crumble, Mint

Strawberry Lime Curd Ingredients and Directions
1c Strawberry Puree
3 Eggs (Whisked Together)
2 Tbsp. Sugar
1/2 lb. Butter
1 Tbsp. Cornstarch
TT Lime (zest and juice)

1. Cook over double boiler.
2. Add limejuice and zest to taste.

Lime Puree Ingredients and Directions
20 Limes Zest
Simple Syrup
Grape Seed Oil

1. Cooked in simple syrup.
2. Blend with grape seed oil.

Milk Crumble Ingredients and Directions
1 Cup AP Flour
1 Cup Panko
1 Cup Milk Powder
1 Cup Sugar
1 Cup Butter (melted)
1 Cup Bee Pollen

1. Combine.
2. Bake at 375 degrees Fahrenheit until golden brown.

Yogurt + Lime Ice Ingredients and Directions
1 Qt Yogurt
1 Qt Crema
4 Limes (zest and juice)

1. Charge 2 times in Isi.
2. Disperse in bowl of nitrogen.

Toasted Yogurt Ingredients and Directions
1 Qt. Greek Yogurt

1. Char until dark.
2. Blend.

To Garnish
Fresh Strawberries and Mint





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