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Top Chef
Cooking for Andy and to Honor Julia Child
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Boston Dishes Worthy of Julia Child

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Andy Cohen is back in Boston on his old college stomping grounds -- and with his old college roommate.
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Padma and Andy strike a pose before the culinary competition gets underway.
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And Andy brought a few more friends -- some students from Emerson College who will be providing part of the ingredients for the chefs' dishes today.
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That's right, the chefs will be tackling perennial favorite dorm room food -- ramen.
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Gregory picked Helen to supply his ramen accouterments, hopefully her stack of supplies can help him move beyond the packaged goodness.
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Padma looks very prim for someone who is about to dive into some ramen.
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We can't even imagine how much more trouble Andy and his roommate would have gotten into if Padma was also part of their college crew.
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Andy's roommate says he had a reputation as a "late night trickster." Somehow we are not surprised.
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On the opposite end of the surprise spectrum, the chefs were shocked when Jacques Pepin came into the stew room to talk Julia Child.
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Jacques remembers how Julia brought French cuisine to the American public, and how she inspired his own cooking.
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We like to imagine that Jacques never travels without a bottle of wine to share.
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Doug knew that when it came to cooking for Jacques, you had to have the basics down pat. No tricks.
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Gregory decided to forgo the traditional braise and make his veal in the pressure cooker.
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Tom and Jacques drop in to check on the chefs, and Doug lets them know he's going big with foie gras.
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George explains his use of new techniques to reinterpret one of Julia's favorites.
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Gregory doesn't usually cook with bacon and butter, but he's not going to mess with the classics for Jacques.
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The chefs take a moment to select some beautiful herbs for their dishes.
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Melissa surveys the stems.
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Gregory didn't impress the chefs with his Julia Child impression, but perhaps his herbs will be more dazzling.
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Mei's twist on Julia's duck l'orange included a little five spice.
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Gregory greets the judges and presents his coq au vin.
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Mei presents her duck, and crosses her fingers that her French training comes in handy.
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The judges enjoy the beautiful scenery and gorgeous dishes.
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Tom loved the license that Mei took with her dish, and the judges think it'd be worthy of the dish Julia wished was her last meal.
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Doug's foie gras was bold, but the judges thought his bold dish was undercooked.
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Look someone's taking our picture!
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Look at that handsome panel!
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Gregory was worried that his seasonings had gotten to strong over night, but the judges thought he did well!
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Jacques explains what it was like to work with the lady herself.
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Tom and Julia shared a birthday, so she'd often celebrate at one of his restaurants.
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As George mentioned, at this point any mistake could cost you the competition. Will it be his time to go?
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Melissa's short ribs were a little over-done. Will that be enough to send her home?
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Padma looks concerned. What could have her so upset?
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