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I'm Eric Ripert, chef of Le Bernardin: New York City, commenting on Episode 15 of Top Chef All-Stars.
So for this Quickfire they bring back three classics. One of them being hot dog. The other one being made with canned food, and one being also cooking in one pot, one pan.
I think cooking with food in a can is more difficult. Hot dogs, being pre-made, is also not that easy. And I would have loved to have the one-pot, one-pan, cooking challenge. I think this way you can express yourself the most, have a better result.
But they look like they were very creative. I mean I was very surprised how creative Richard was with the hot dog. Because to me I would have looked at, and stared at sausage for a long time and didn't know what to do with that. So they were going strong on that challenge.
So then the twist in the middle of the challenge arrives. And Antonia has to be with Carla basically sharing the same apron, and I guess working each of them as one end. Richard has only one hand that he can use. And Mike has for the challenge, he cannot use any utensil. However, he has it easy in a way, because his pork is cooking in the pressure cooker. You just have to wait for the pressure cooker to be ready, the pork to be ready inside, and serve it. In a way he's lucky on that challenge, but it's Richard's fault because he gave them the easy one.
So Wolfgang is the judge. We all know Wolfgang. He has been an inspiration to the entire industry for many, many years. He's a great chef. And him being there, it's certainly a pleasure to see him on the show, and then reassuring that they are going to be judged by someone who's really knowledgeable.
So for the elimination challenge they have to cook for the chefs what they would like to have for their last supper, if they had the luxury to choose for their last supper. And Melanie Dunae who did the book “My Last Supper” is there, actually. And we have Morimoto, and we have Michelle Bernstein, and of course Wolfgang is there, and the usual suspects, Tom and Padma and Gail are there.
And they’re cooking after getting directions from Morimoto, Michelle, and Wolfgang.
And it's not very easy. I mean, Wolfgang like a goulash, spaetzele, and for dessert a strudel. It's not that easy to do the three dishes like that for one challenge.
Actually when I was younger, in culinary school for graduation I had goulash to make, so anyway I think I would have maybe done well for Wolfgang.
Great blog Chef Ripert! Your commentaries are always so clear and well explained - whether you actually get to taste the food or not. I have never tasted shaved truffles, nor do I have a clue what they would taste like; but the way you talk about them makes me want to try them.
REALLY missed you this season. You, and then Tony Bourdain, are the only reasons I even started watching again.
You brought an integrity and strength to the show, which it has sorely lacked whenever at least one of you is not at that judge's table.
I hope you come back as HEAD judge, with your buddy Tony. That, or a new head judge with clout and fairness, is the only thing that will bring me back next season. I can't watch Tom pick his clones in spite of the food even one more time. It's really sickening watching his faces of disgust as he leads the "guest" judges to HIS conclusion.
Without you, and with no Tony? We get these kind of shows, and frankly, wanting to throw a brick through my TV set to obliterate Tom's face is not what I want for a TV show. You two reigned him in, but neither of you were present consistently. When one of you was not there? The show completely sucked.
Attention to detail. Check off the "to do" list. You've done it all season while other bloggers have fallen by the wayside. I missed Wednesday's episode because it comes on at 11:00 Mountain Time. Luckily it was re-aired at lunchtime today and I did not get online to find out who won/went home.
I would love to visit Le Bernardin but would have to fly in for a reservation perhaps many months in advance, and being out west I'd have to work on wardrobe. For now, I'd like to thank you for your zealousness for fresh ingredients and preparation, fairness and methodical nature. I married my husband for those traits, though his talents lie in science and software. Cheers, D
My mother is from Belgium, and her parents lived with our family. We had homemade bread every week, and my grandmother made bacon wrapped pate in a loaf pan 2 or 3 times a year. My last meal would be hot, crusty, buttered bread with a slice of that pate and a sliver of red onion.
Thank you for your well written and informative posts, and I enjoy listening to you and Tony on Sirius radio.