Cast Blog: #TOPCHEF

In Defense of Mike Isabella

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

And Don't Call Me Shirley

Gloopy, Soupy, and Radish Dresses!

In Defense of Mike Isabella

Eric Ripert weighs in on "Chicken Oystergate."

Full transcript after the jump.

Hello I am Eric Ripert chef of Le Bernardin commenting on Episode 11 Top Chef New York, All Star Season.

So the big surprise is to see Paula Deen, being, judging the Quickfire, and being part of the entire challenge actually. And she's very nice and charming. I was very happy to see her. I didn't even know she had a restaurant, I just thought she was a TV host. And she's very nurturing. I would love to have a grandma like that.

So Mike Isabella wins with a play in the oyster shell with a chicken oyster. And it's definitely an idea of Richard, and Richard is very frustrated. The rest of the contestants are kind of like, surprised, and of course, I'm not happy to see that he basically stole his recipe. In a defense of Mike, I would say: Richard, don’t show your recipes to the other contestants if you don't want them to take your ideas. It's fair game. It's a competition. Keep your recipes for yourself, or if you share, you share. And at the end, a recipe doesn't make you necessarily win. Mike won because he executed it perfectly, as well. So I give more credit to Mike for making the dish a successful dish.

Yes, I wanted to try the fried mayonnaise. I was very intrigued by that because, as you can imagine to fry mayonnaise is almost impossible except if you use modern techniques like Richard did to make it happen. I love the idea of the fried avocados. I have never tried that but it looks really good, and actually I liked also, I mean as a viewer, the dish of Anotnia. I would have loved to see Antonia winning, unfortunately she only made one plate, and she was kind of disqualified.

So for the Elimination Challenge, John Besh is coming and he's joining Paula and, of course, Padma and Tom to judge the Elimination Challenge. And I like that challenge, it's about using seafood from the Gulf and supporting, obviously the fisheries over there, and then the fisherman, and people who are involved with the ocean, and the fact that they have to cook for a benefit to support an organization that will ultimately help like I said, fisheries down in the south. It's a great challenge. Obviously cooking for 300 people is not easy. They have little time, they have only one sous chef, and we know right away it's going to be difficult.

Some of the contestants choosing their sous chef, that’s their decision, and some of them are choosing more the protein that they are going to be cooking. I would have decided to choose the protein and then manage with the sous chef. Since I am the chef, and the sous chef would have just to listen to what I have to say. And the protein is very important, so it's based on what you are doing with it not on your interaction with the sous chef.

I was surprised that nobody chose Angelo right away. And everybody thought he was exhausted or mentally not prepared for the next challenge. Actually Angelo is a trooper, and he's really bringing positive energy to dale and supporting him the best that he can. Angelo does the best he can to support Dale, unfortunately Dale makes a lot of mistakes. And he's the one who's going home. But Angelo doesn't have to feel guilty at all, he really supported him really well.

Dale has an amberjack, which is a very beautiful fish, very rich, fatty fish. And he's doing a poor job with it. Raw potatoes, I mean, that's unacceptable. I mean to cook potatoes, it's the ABC of cooking. You cannot make that mistake. If you make the mistake, you don't serve it. And supposedly there are different batch of amberjack, so I don't understand why Angelo gave that to the judge. The mustard seems to be overpowering because he put too much. I think a tiny bit of mustard would have been doing great justice to the fish. Unfortunately, it just kills the flavor of the fish. And as a viewer, I believe he's the big loser of that challenge, and he's the one who's going home.

So Richard as a revenge is winning the Elimination Challenge. And not only is he going to Barbados, but he gets $5000, which he didn't get in the Quickfire. He creates a dish which is a surf and turf, pulled pork with grits and shrimp. When you think about it, it's not necessarily working well together, those combinations. You have to have a lot of talent to make a successful dish. Obviously he has that talent, and everybody's raving about this dish. He's the winner. Congratulations Richard. You did a great job with that tough challenge.

So Marcel and Tiffany is like, I don't know, oil and water or something like that. They don't seem to enjoy, first of all, the company of each other, and they dont seem to work well as a team. At the end the dish is not very successful. I think Tiffany's vision is not really prepared properly by Marcel, and she doesn't have the time or doesn't focus on what he's doing and therefore her dish is very unbalanced, and it looks like the honey is very strong and the shrimp is too sweet and therefore it's more of a dessert with shrimp than anything else. On top of it Marcel overcooked the shrimp. But ultimately, and Tiffany says this actually, she's responsible for her dish so she takes full responsibility. And it's very honorable.

Antonia and Spike are doing a blue crab cake, which is a good idea. They're making a kind of a stew with andouille which is very local to New Orleans and the region there. I think it, I mean, at least it looks like it's a great dish. I would have loved to try that dish. Unfortunately Richard is the best in this challenge, and despite the fact they are on top, they don't win.

I'm Eric Ripert, chef of Le Bernardin commenting on Episode of 11 of Top Chef, New York, Season All-Stars.

Gail: It Wasn't Keriann's Day

Gail can't believe that Keriann wouldn't have shown her teammates how she wanted her dish executed.

Bravotv.com: This week was Restaurant Wars!
GS: Restaurant Wars is always an exciting episode because it’s so hard to do what we are asking of chefs to do. Opening a restaurant is truly so difficult, on a good day if you’re dealing with people you love and work with all the time, let alone with three people you’re competing against and have never worked with in this way before. You don’t really know their strengths and weaknesses, and this is where that it all comes out.

Bravotv.com: So looking first at the Grey Team, Melissa, Doug, Mei, Adam
GS: I knew it was a strong team from the start, but we’ve had plenty of strong teams that have failed in the past. You never know until you sit down at that table to eat their meal. I could tell that they were all serious and they have all performed pretty well up to this point though. Although the other team was stacked too, with Gregory who's won a lot and Katsuji who was coming off his win in the Thanksgiving challenge. Keriann and Katie have made some great dishes too. It was anyone’s game.

I think it was smart of the Grey Team to chose Adam as their front of the house man. He’s gregarious, he’s affable, he is a great storyteller, a great talker, and he has a sense of urgency and confidence. Sometimes he can be over-confident maybe, but I think you want someone working front of house who’s willing to take on that risk. Plus he’s done it before. He understands the importance of that role.

Putting Keriann in the front of the house could have been a good move too. She’s certainly a lovely person. She’s well-spoken and definitely wanted to take on the challenge. I just wasn’t sure if they put her out front because they didn’t want her in the kitchen or because they really thought she’d be good for that role. Either way, that’s the way the cards fell. Katie taking on the chef position I thought was a real risk -- she doesn’t run a kitchen day-to-day. I was proud of her for wanting to do it, maybe because she runs pop-ups, she knows how to do something really quickly like this and that experience could come in handy. The other team chose Doug as their chef, who also doesn’t run a restaurant every single day; he is a sous chef. But you can tell he has that drive and understanding of service, he expedites every day in his restaurant and that’s a really huge piece of how a good restaurant runs. It seemed like everyone knew their roles and everyone was happy at the start. They weren’t forced into anything.

I actually liked both restaurant concepts in theory. "Four Pigs" was family style, rustic, comforting, American, bold flavors, relaxed environment. I think that suited who they were, and I think they did a great job. The concept of "Magellan" was a really great idea too. Magellan being an explorer, the spice route, all of the dishes having complex spice elements. The issue you run into with that concept though is that if it’s too loose, everyone is literally all over the map (pun intended). So even though the idea’s inspiration is exploration, when you as the customer sit down and eat that meal, do you really want to be eating things from all over the map? Do they go together? Sometimes the chefs get carried away by the idea of that exploration, and forget that a meal still has to feel cohesive. I don’t know who would want to be eating seven different cuisines all at one table. There needs to be a common thread between them more than just that they all have spice. All spices don’t taste good when they’re combined. I think that’s the first issue this team had. They were all making their own dishes and not really discussing how those dishes would talk to each other when they were actually put on people’s plates.

Bravotv.com: So, let’s start with the dishes from the Grey Team.
GS: The Grey Team started with Adam’s salt-baked clams with ramps, bacon and sunflower seeds. Very seasonal (we filmed this in the spring), very New England. I love clams from that part of the country. We saw that he got in a little hot water when he lost his first set of clam shells, but he was able to completely bounce back. The dish was tasty, it was a perfect starter, a savory little bite. And you were really able to taste all of those flavors without overshadowing the clam itself, which with ramps and bacon is a hard thing to do.

Mei’s chicken liver toast with plum puree was also delicious. The plums cut through the fat in the chicken liver which I loved. It was a little bit too wet though, so the chicken liver dripped and was a little bit looser than what I wanted. I like it to be just a little thicker so there’s a more texture to it, and also so it doesn’t drip all over your hand. It did remind us of a very sophisticated peanut butter and jelly sandwich. It was salty and tart, and had just enough richness from that liver to satisfy you but not fill you up. Beautifully presented.

We all loved Doug’s braised pork shoulder. The baked beans, onion, and mustard went so well together. The mustard lightened up the dish and the pickled onions of course did too. It was a homey, comforting dish. The pork shoulder just melted in your mouth. I wish I had a bowl of it right now actually.

Melissa’s scallop was probably the weakest dish on that team. By no means does that mean it was awful. It was a lovely idea, light and fresh. Scallops and grapefruit and radish are a perfect combination. It felt a little bit more like an appetizer salad though than a main course. Her scallops were on the salty side and a little bit overcooked too. We wanted them a bit softer, a little more rare in the center. It was a really nice dish, but compared to the other dishes on her team, it felt a simple and slightly out of place. Everything else had a soulfulness to it and this seemed to be sort of off in the corner, but I was still happy to eat it.

Mei's brussels sprouts was their side dish and they were also really tasty. Brussels sprouts and anchovies go surprisingly well together! But they was over-dressed and the brussels were a little overcooked. They just needed to be toned down. I can remember when we were finished eating them, there was a pool of vinaigrette at the bottom of the bowl. If she had been a little more light-handed on the vinaigrette when she tossed it, it probably would have been a better dish.

Melissa’s dessert was very well-made -- apples, mixed-berries, cardamom cream, a classic fruit cobbler. I just wish she had done something a little more interesting. Berry cobbler is something anyone can make at home. It doesn’t mean it isn’t a good dish. You’re a professional chef though, and this is Top Chef so if you’re going to give me a cobbler, show me cobbler in a way I haven’t seen before. Whether that’s a special biscuit on top or a combination of flavors of fruits, or a presentation I haven’t seen. In every way this cobbler was basic. I enjoyed eating it, it just was a little boring.

Bravotv.com: And then Magellan…
GS: Oh Magellan. We all were really excited when Katie’s roasted beets came to the table. It sounded fantastic. But she made the dish in a composed way, meaning that the beets were on one side, the curry was just underneath. Everything was separate, so it was very difficult to taste all together. Her flaw was that there wasn’t a conversation going on between all of the components in the dish. She left the beets completely dry on the side of the plate, but she had this beautiful curry and this coconut and this pickled cauliflower, she could have dressed them wonderfully, had she mixed them up, had she presented the dish in a different way. It really shows you that ingredients are only one piece of the puzzle. You can have five different beautiful ingredients, but unless you put the dish together in a way that highlights them, it falls flat.

Katsuji’s hamachi sashimi was totally fine. The hamachi was very big and cut in a bit of a ragged way. I wish they had been smaller or more smoothly cut, so that they weren’t as messy to eat and a little more refined. But the dish itself was perfectly well made. I liked his dried pozole too; I thought it was very interesting. A little odd, a little out there, but I applaud Katsuji for pushing boundaries of what we think of as pozole with it.

Gregory also made two dishes. His seared haddock was my favorite dish of the night. The fish was great, the tomato was flavorful. I thought the dish came together nicely, it was cohesive. I liked the garam masala. Although he could have probably simplified a little bit. His pork tenderloin was perfectly cooked too, it sounded so rich and delicious in its description, but was a little disappointing to eat because it was a little less flavorful than I expected with all of those components. Like Katie, he also separated out all of the ingredients. I was hoping to get a dish that was really bold in these Chinese flavors, the hosin and the XO sauce. I wanted it all to be mixed in a way that every bite had all of those tastes and it wasn't.

And then there was our dessert, Keriann’s vanilla crepe. I’m still totally confused as to how she wanted it. She wanted it room temperature, she wanted that mousse to be stiff and hard, not spreadable? I can’t understand how it would’ve been served that way and been successful either. But I do know that the way it was served definitely didn’t work. As much as I’m sure she was devastated by the way her team chose to change her dish, and especially that they didn’t tell her before they did so, I still think it would not have been a successful dish had she served it her way either. I’m just totally baffled by how it was supposed to be, and how she didn’t notice until the second half of service that it was being served in a different way. What I especially don’t understand is how she didn’t plate one for them first. If she had just plated a full dish, showed it to all of them and they all tasted it before she went out to service, they all would’ve known exactly how she wanted it and would’ve done it that way. How do you create a dish and leave people to execute it but not show them how it’s supposed to be? That’s why we decided Keriann had to be the one to be eliminated. There were a lot of problems with service at Magellan. Clearly, customers weren’t getting dishes, or they were getting dishes twice. No one knew where anything was, it was impossible to get water or a server. It was impossible to find Keriann. She put food down and then walked away without explaining it. There were so many times when we were completely thrown off by the service. And, in addition to all this, her dish didn’t make sense -- not only because of how Katie and Katsuji changed it, but in her vision in the first place. Keriann worked hard, she pushed herself, I’m proud of her. I think she’s a strong person, a good cook and will have a successful. I just don’t think this was her day.

Next episode: the judges hit Whole Foods!

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