The season has honed down to the traditionally-sized group for a Top Chef beginning and the chefs look a little more comfortable in their blue chef coats with official contestant status.This is natural, as navy blue is a soothing color. Well, the soothing lasts about ten seconds…
We start out in the apartment where Chris C. is seen doing his best to talk to members of the opposite sex. Undershirt from International Male? Check. White belt from Wet Seal? Check. Completely syrupy way of asking the simple question, “How you doing?” Check.
Keith is getting some airtime. The guy is a heartfelt man. Big heart. Awesome. The Moto boys have gotten up from their matching camp sleeping bags and are ready to practice some dodgeball... or snake cookery.
Rattlesnake is the Quickfire. The chefs are a little shocked when Padma blurts out “motherf---ing” twice. I am aghast as well. What the hell was that? Proud though…. After many seasons she is coming out of her shell. Just to add a little excitement the boxes in front of the chefs have screens on them, hinting that what’s inside may still be alive. I am not fooled. There ain’t no show on TV that has that much insurance to cover 16 nervous chefs handling live rattlers. When in doubt, get Edward to open the box. Edward seems like that kid who would actually hold the fireworks while his friend lit them.
They all seem pretty cool with the snake. Lindsay is not the fastest snake butcher.
First when I saw Hue/Hugh on the show as a judge, I was a little apprehensive about his judgement, specially after watching him on Top Chef Masters. No doubt he is a handsome man, but we all know how much of 'Curiosity" he has, as we watched him on the Science Lab Episode. Even the Scientist noted that. And now watching him as a judge just solidifies my apprehensiveness. He comes out to be all brawn and no brains....even for his own career that he has chosen to be in. It seems adding him on the judging panel, Top Chef is lowering its standards, especially when he makes comments about "Why is someone still standing here?", when he said about Keith for using Flour Tortillas in stead of the corn Tortillas. I mean lets be honest, how mc does he know about cuisine from other cultures that he is not familiar with. I bet he is not aware of all the ingredients that are used in restaurants even in his native Ottawa (which though is the capital of Canada, is still a very small town). This guy just comes out to be as they say "Empty vessels make the loudest noise."
I'm embarrassed to say that I don't think I have ever had an enchilada with a corn tortilla. I live on the East Coast, I have traveled extensively on the East Coast, eaten in many,many Mexican restaurants on the East Coast and NEVER had an enchilada served in a corn tortilla. I think this is very odd and can understand how Keith would not have known this either.
hugh needs to stay in the kitchen and away from the keyboard. this blog entry nearly put me to sleep.
Will someone please tell this guy to knock it off with the Bourdain impersonation? Hugh, seriously, I know Anthony Bourdain - and you are no Anthony Bordain.
Why is it when there is a clear leader on Top Chef and that team fails. The Leader of that team goes home. But, in the case of the Pink teams loss you say that there should've been a leader.
On that same note. Keith was thrown under the bus multiple times. The team has it's chance to share their thought and feelings about how things where executed. Was Keith penaltized for making those suggestions or was he sent home just for the enchilada (even though no one spoke up about what he was doing, in the team effort challenge). The team had several opportunities to speak up, but choose not to! It's on tape!! In these instances could a sudden death match be appropriate (especailly when things seemed as messed up as they were)? Just a thought....
I'm from Dallas Texas and I grew up in West Texas. Out there,enchiladas are made with either flour or corn tortillas. I prefer the flour!
Keith you got it right, but there is a certain way to cook the enchiladas with flour tortillas, I am the fifth generation in my family making enchiladas this way and I taught my children and grand children, my family originates from way down south in Mexico, this chef that thru u under the bus has no clue to what authentic mexican food is she only knows mex tex which I don,t waste my time with. So keep up the good work and go with God's speed. Never let anyone tell you corn tortillas only because they are full of it.
Hugh, good to have you as a judge. It would be great if in your blog you'd give us a bit more insight into the food. Why was a flour enchilada worse than a dry, awful looking fritter on a puddle of green goo? You've lived the Top Chef contestant life, tell us what you would have done had you been the contestant, or why one of the winning dishes really worked!
The snarky comments are fun occasionally, but the real reason to tune into the blogs is to get something we didn't get from the show, especially the details and insight about the food and judging.
rEally did not think I would like yuo as a judge. but I do. I feel you have been a very fair judge. But///you really should get rid of the uni-brow. what ever statement you wanted to make by not removing it has been made send and delivered. Please do something about it.
Navy blue is soothing? Edward holding the fireworks? Kogi truck? Leaning in a mutinous fashion? Damn, this is great stuff. Funny. Blunt. Subtle. Less bombast than Bourdain. Best blog on Bravo. In fact, maybe the best Top Chef blog anywhere, and I read a lot of them. Get an agent, write a book. Or at least a permanent blog.
Hugh! You are my new favorite blogger! Your sense of humor and snarkiness is fabulous and you are a great complement to poker face Tom (who I love as well). Please please keep blogging as we watch this season unfold - something to look forward to each week. Although I was devastated that Keith went home (dude, even I know not to buy precooked shrimp) I'm happy there's a 'redemption island' ala Survivor and hope it is revealed soon. Lovin' that Padma is saying what she means - this m'fn season caught my interest early on!
I look forward to next week!
I don't necessarily disagree with the choice to send Keith home, but I wanted to point out that enchiladas do not have to be made with corn tortillas. They are more traditional, and far more common, but they can be made with flour tortillas. Keith's, however, did sound like something I could've made myself.
I totally agree with Keith being sent home. Really COOKED SHRIMP ? HE IS WORRIED ABOUT THE PRICE? That is what he said when he was buying it. You should never buy cooked shrimp when you are a chef. Makes me wonder what he serves in his restaurant. Never heard of flour tortilla enchilada . Why should anyone have to tell you to use corn? Do you make a chalupa with flour as well? He never asked what anyone thought or was working with anyone.
I like that Sarah took ownership of the fate of the team. She said you go down with the ship. That was a true leadership role she owned it good or bad. That is the way it is in the real world. Many do not like to lead because of the responsibility. I say lead or get out of the way and follow.
Sarah is a true leader! Go SARAH!!!!!
I don't want to be rude, but you shouldn't be judging this season since your 'muse' made a big deal about how you taught her everything she knows. Also, you are no Anthony Bourdain and your comments come across as more hateful than funny. Just sayng
Tom can't be the judge in "Last Chance Kitchen".
If we compare this with Survivor Redemption Island its a game that the contestants have to win. BUT here Tom is tasting the dishes. He already tasted the dishes and knows the contestants and the chef eliminated was a judges group decision and not individual.
In this episode, if you see the judges' table carefully you will see Tom was not in favor of eliminating Keith in the 1st place. AND that could play in his mind later while judging Andrew and Keith.
I think a new judge should be selected for this segment where he/she is not on the regular episode at all and does not have any other feelings/emotion attached to any eliminated chef.
Hugh, just an FYI: Padma was channeling her inner-Samuel L. Jackson by altering his famous line from "Snakes on a Plane".
Yeah enchiladas are made with either.... I've lived in Texas my whole life and eaten at countless Mexican restaurants and enchiladas are made with either type of tortilla.... What does bother me is the lack of focus on true Texas cuisine .... Tex- Mex is what's good in Texas and the lack of good costal "gulf coast" cuisine is breaking my heart..... Yes everyone know we love BB-Q here but to tell you the truth the best restaurants in the Dallas and Houston areas are Tex-Mex , grill houses (Steak and Seafood).... I'm saying that there isn't good authentic Mexican food or good Asian food here but you can't find good Tex-Mex or Texas grill house restaurants in most of the US!!!!!!
Hugh, welcome to the judges table. Keith had to go home due to purchasing pre-cooked shrimp, would he purchase these for his customers? So glad they have come up with Last Chance Kitchen, watch some talented chefs go home to early. I'm still lost as to why they didn't make their own tortillas, surely there had to be a tortilla press somewhere in that kitchen.
I am enjoying your blog tremendously. It is both witty and illuminating. Love your wickedly dry sense of humor.
I have had both I prefer corn. It does not really matter that no one told him it is his dish and the judges did not like it. If it tasted good they would have said wow how unique, it tasted great. I am not a chef and I do not by precooked shrimp. No one should have had to tell him not to buy cooked shrimp. It would not have occurred to me to tell a chef in a cooking competition not to buy cooked shrimp. I think they made the right choice. It was not even a hard choice.
I'm sure don't remember, but when you were on TC Masters, you had made a comment that really rubbed me the wrong way and I sent you an email about it. You not only wrote back quickly, but were actually pretty nice about it and helped me be able to hear what you say in a different way. I wanted to thank you for that because now I find much of what you say to be truly hilarious and am very much enjoying both your blog here, the one posted at EW and, most of all, your appearance on the show. Keep up the fun with the blogs!
There can never be too much of you Hugh! Great to have you as a judge & blogger, totally LMAO. Felixmend is right though, you are not Bordain, you're BETTER, just as funny but not as mean! I hope you won't be offended if I say you look like my cat & he's a bit snarky too!
Chef Acheson, your blog is hilarious! I was laughing throughout. Careful about the snipes against Chris C, though--your "good-looking chef vs. another good-looking chef" male ego is showing. Also, I was hoping you'd give some insight on why no individual winner was chosen.
I loved you in Top Chef Masters, and you crack me up with your judging and your blogging. Keep it up! And as a native Mexican, enchiladas are never made with flour tortillas. Yuck.
Hugh-your reviews continue to remind me why I was so mournful when you left Masters. (both times!). Your blog is sweet consolation.
Personally, I thought Padma's call to "Snakes on a Plane" was “motherf---ing” hilarious! I laughed so much I had to rewind the show.
I am really starting to get a little crush on you- I am glad your personality gets to shine through a bit more than in Top Chef All-Stars with this blog and the judging-- Keep being you, it's cute, witty and deliciously nerdy!
Your blog for this episode was spot on. Pre-cooked shrimp has no place in a cooking contest. If you are worried about sounding so nasal, perhaps take a second and try to stop hitting every syllable in every word and you'll be fine! I personally think you make a great addition to judges table. Loved you and your attitude on both of your runs on TC Masters. I look forward to your insights for the rest of the season. PS The haters can just stop watching if they hate you so much. :)
I've enjoyed reading your commentary and enjoy seeing you as a judge. You were one of my favorites on Top Chef Masters. I'm joining the ranks of flour tortillas for enchiladas. I prefer it. :)
I agree with Subhadeep, though I had not thought about this before reading the post. What a great venue for another chef. On a side note, I hope they are paid for their continued appearance, as this is a big time commitment. I love how dedicated some of them are to their commentator position (esp. Keith).