303138 Wed Apr 26 23:23:43 -0700 2006 55 29 Not About Food 0 1702557 Yayyy, Steven is out! Thank goodness, I was going to have to quit watching. Well, not really. Once again, he is the pima donna, unable to work in a large team. "Hey Steven, F__ the wines." Dave really stepped up. Of course he was doing what he does best, which is to be the sous chef. I am still surprised he lasted this long, and he's going to Cannes! I thought they all were incredibly ambitious with the wedding menu, except maybe for Dave, he was realistic. Harold I am not understanding. Kind of a big talker in front of the camera but bad at following through. Seems like a good guy though. He did cover for Tiffani on the cake mix faux pas. Harold mentioned it but everyone jumped on it. Top two chefs? Tiffani and Lee Anne, hands down. So now we not only get Billy Joel's trophy wife plus his wedding planner, that is just great. This judge can go home with Gail and Mrs. Joel. Just keep Colicchio. Wed Apr 26 23:23:43 -0700 2006 0 Phaedrus 1 1702558 Woo hoo... the douche bag is gone!!! Very excited! He just doesn't get it! That's really Billy Joel's wife? Didn't know that! And just for the record everyone, Dave didn't cry once... not once! Thu Apr 27 00:21:16 -0700 2006 1702557 0 Katie Nell 1 1702561 I'm so glad Steven is gone! When they showed him telling the wait staff what to do, and they showed the Captain rolling his eyes, I was cracking up! I was really impressed with Dave tonight -- he did his course, and helped with the other courses as well. Harold is next to go I think -- he's not Top Chef material. I'm rooting for LeeAnn to win. Thu Apr 27 06:28:03 -0700 2006 1702557 0 boogiebaby 2 1702611 much as i like her,i think leann deserves the blame (twice now) for overseeing events that did not go well. in the restaurant concept where she was the one in charge, she failed to rein 'mad' steven in, allowing the food to go cold and really messing with the dining experience. then, in this one, an overly ambitious menu, the failure of leann and harold to call an audible on the salmon dish when only poor quality salmon was available -- they could have easily switched to lobsters or crab, both available fresh in the bay area, or perhaps even live prawns if they were available. i do think harold made the wrong choice in settling for the poor quality fish and that is my criticism of harold -- he does seem to settle too much. maybe you need to be b*tch like tiffani to be the top chef in this group -- take control, assert yourself, correct bad decisions, although she too acquiensced in the regretable cake mix decision. i agree with others that dave is not top chef quality; though the producers may like him as an underdog. i think it comes down to tiffani and harold, unless leann becomes better organized. no one spoke about it but i believe harold deserves some points for trying to get stephen in line, while everyone else just b*tched. that is the role of a top chef. Thu Apr 27 16:38:21 -0700 2006 1702561 0 vinovert 3 1702618 Please remember that the chefs had to do their shopping long after most markets were closed, or so they said on-air. That's why they ended up with the sub-par salmon. But you're right. They should have amended the menu when they found they couldn't find the quality ingredient they were looking for. And I am soooooooooo glad Stephen is gone. If that pompous, ultra-arrogant *ss were ever to talk down to me the way he has done to others, I'd let him have it with both barrels. I'm nearly three times older than he, was a newspaper food editor for a number of years and could run rings around him in a food/wine discussion. I chalk a lot of his faults up to immaturity (he's only 23), but I bet when he's 40 he will not have improved much. 'Tis the nature of his type not to ever *get it*. Thu Apr 27 19:40:18 -0700 2006 1702611 0 pilotgirl210 4 1702642 Not sure if anyone has linked this before, but below is Stephen's website...if you dare to enter, he has a journal link where he talks about the TC eps from his point of view. Link: http://www.stephenasprinio.com/ Fri Apr 28 10:54:38 -0700 2006 1702618 0 Claire 5 1702647 (making the motion of gagging) Fri Apr 28 12:02:30 -0700 2006 1702642 0 mnosyne 6 1702650 I think it's extremely precious, don't you agree? Fri Apr 28 13:25:11 -0700 2006 1702647 0 Curtis 5 1702654 "Try shaving truffles over your significant other. Truffles are a natural aphrodisiac and not too 'messy.' A bit expensive, though surely worth it for a special occasion." - From his Ep. 2 journal That is quite possibly the most disturbing thing I have ever read... especially with his picture staring at you while you read. Fri Apr 28 13:37:58 -0700 2006 1702642 0 Pamalamb 6 1702661 Almost enough to put you off of truffles forever!!:} Fri Apr 28 14:04:09 -0700 2006 1702654 0 macca 5 1702665 Oh... my... God... Just went to his site, I didn't get past the "front door", because that mug of his staring at me with sort of a snear had me on the floor, hysterical. I think I'll just bookmark that site for now, come back later, when I think my heart will be able to stand the strain. Link: http://www.indefatigable-indolence.org/Chow_Top_1.html Fri Apr 28 15:04:34 -0700 2006 1702642 0 Chino Wayne 5 1702669 o.my.god. THANK YOU! so funny, so creepy, so so so Stephen Fri Apr 28 16:39:40 -0700 2006 1702642 0 pitu 5 1702678 I used to like spanish guitar music. Now, I don't know, I am permanently disturbed. He and the Donald ought to get together and figure out whose feces stinks the least. Fri Apr 28 18:47:04 -0700 2006 1702642 0 Phaedrus 6 1702687 I own eight guitars, I'm selling all of them. Fri Apr 28 22:18:49 -0700 2006 1702678 0 PolarBear 5 1702691 Beautiful, stylish web site, but way too pompous. He reminds me of my father-in-law. Fri Apr 28 23:33:52 -0700 2006 1702642 0 Claudette 5 1702696 Thanks for providing the link; I've been meaning to check out his website that I heard about. On the one hand, I'm disturbed by his ever-present arrogance and the sleaze/cheese factor of the site. Those photos are just too much! And that guitar music was over the top, but I suppose consistent w/ his passion for Spanish cuisine and his Miro-like imagery on his website. On the other hand, I enjoyed learning some things about him that weren't really fleshed out on Top Chef...eg, his father is a physicist (would explain his culinary science leanings). He seems to care deeply about his family. He is a true sommelier and has worked w/ some of the finest chefs/restauranteurs in the US. The name-dropping was so Stephen, but I can't help admire what he has accomplished in his short life. We'll see what he does w/ all that training and mentorship though... I noticed that he failed to include a blog entry for Episode 8, the one where he got booted. I guess also consistent w/ his "no comment" exit. Sat Apr 29 02:37:46 -0700 2006 1702642 0 Carb Lover 6 1702703 Unlike some others who got booted from this show, and the one on FoodTV, he apparently did not have the manners, humility or character to thank anyone for the opportunity or for the learning experience. I guess those are attributes that are not passed down by nuclear physicists. I think he has a lot more to learn about life as a Human Being. Link: http://www.indefatigable-indolence.org/Chow_Top_1.html Sat Apr 29 13:57:38 -0700 2006 1702696 0 Chino Wayne 7 1702713 Yes, a little humility and humanity wouldn't hurt any of us. I'm so cynical about TV editors though that I wonder if he said something decent and grateful that was simply left out to heighten the "character" of Stephen. Those "thank you so much for the opportunity" exits often sound forced and cliche, so it didn't bother me that he didn't utter those words right after he was criticized and booted. Love him or hate him, I find Stephen to be fascinating. It will be interesting to see how his "epicurean boutique" or whatever it is develops... Sun Apr 30 02:28:57 -0700 2006 1702703 0 Carb Lover 5 1703054 I'm disappointed -- I have to pour some wine tonight, and I need a detailed explanation of how first the "cork" has to come out and then the "bottle" needs to be "tipped" in such a way to invoke "gravity," which then serves to transfer the liquid into the "glass." Maybe one of the wedding servers remembers enough to explain it to me. Mon May 08 19:46:21 -0700 2006 1702642 0 BW 4 1702668 I can't be sure, but it looked like they were in the Whole Foods in downtown SF (SOMA), which is open until 10 p.m. seven days a week, and which does have a good seafood selection generally. Of course, I'm not sure when the piece was filmed, but this hasn't been the year for salmon (didn't they say it was frozen salmon?)... Again, if salmon was out of season, that can partially be traced back to Lee Ann paying more attention to having the most appealing menu, rather than thinking much about whether or not the menu could be executed (of course, if I had been the client, I would have insisted on knowing if wild salmon could be guarenteed, and if not would either have picked another menu or asked for a substitution). Fri Apr 28 16:07:11 -0700 2006 1702618 0 susancinsf 5 1702690 It was the Berkeley Bowl - that's what the grocery bags said, and it's the market they've been using throughout the series. Fri Apr 28 23:33:36 -0700 2006 1702668 0 peg 6 1702695 I didn't catch that, but if so, same applies...I don't go there very often, but isn't their seafood good? Sat Apr 29 02:03:49 -0700 2006 1702690 0 susancinsf 7 1702711 This time they actually showed the sign on the front of the building; in the past, you've been able to see the bags, or, if you're a regular shopper there, of course, recognize the store. It was clearly not salmon season. Harold chose to buy fresh farmed salmon instead of frozen wild salmon because he decided fresh is better. I think he made the wrong choice. But the judges knocked the dish because it was cold and undercooked, as well as flavorless. Sat Apr 29 22:52:02 -0700 2006 1702695 0 Caitlin McGrath 6 1702710 Yeah, but to cater a wedding, not just to go get some stuff to make 4 or 5 servings of something. Sat Apr 29 19:56:46 -0700 2006 1702690 0 dinwiddie 6 1702731 They've been to Bryan's (on California) many times as well. That's where Miguel thought he saw fish for $7.99/lb. Not bloody likely at Bryan's. Mon May 01 01:18:34 -0700 2006 1702690 0 KathyR 4 1702716 As arrogant as he is, I will give him his chops when it comes to wine. I am amazed at his knowledge of wine at such a young age. And before you start with your wine/food editor knowledge, I know a good bit about wine too. Steven does understand wine. Arrogant and a snob, yes, but that doesn't mean he is stupid. Sun Apr 30 11:29:12 -0700 2006 1702618 0 dinwiddie 3 1702636 I see Lee Anne's fault as being non-confrontational and accomodating to a fault, it isn't until Miguel really teed her off that she finally turned against him, and that is after she tried to save his ass with the cheese dish. Her way is to do more work and keep her head down, hoping that life is a meritocracy. This is the Asian way much of the time. On the other hand, the only person that has been super confrontational is Stephen. Even queen Beeyatch Tiffani didn't do much yelling on the latest episode, although she may be doing that as a good soldier or she knew that this thing was going to hell in a hand basket and she wasn't going to help Lee Anne pull it off. Fri Apr 28 09:23:06 -0700 2006 1702611 0 Phaedrus 2 2140723 Although Steven was too keen on being self-important, he did have some good ideas. I too loved the way he had the wait staff sweep the room. That was very impressive. I just don't think Steven knows how to balance his sophistication especially when he talks too much or tries to force feed what he knows to others. Correct me if wrong, but wasn't the challenge to sell a Wedding idea to the two Scots? The only winner would have been Lee Anne. But then I don't think anyone knew of the time constraints until after a chef was selected. So it wasn't her fault that everything wasn't executed properly due to a lack of time constraints and no sleep. I'm sure she would have done a better job with more time. Everyone else's idea was too bland. Sun Dec 31 03:02:48 -0800 2006 1702561 61771 zee 1 1702571 Let me be disagree with everyone. While Steven is a pretentious twit, and did spend too much time away from the kitchen, etc., Lee Anne or Harold were the ones who should have been booted. Dave was the only one with a realistic menu for a catered event the only one who really stepped up when things got out of hand. The reason they couldn't pull it off was because Lee Anne didn't step up and make sure that her menu was prepared properly (but then who could have prepared it properly given the complexity and time constraints.) Tiffani may be a good chef, but would you want to work in her kitchen? I doubt that she could keep cooks working for her. The one dish that was obviously the worst was the salmon. Undercooked and flavorless. The one dish that everyone liked was Steven's amuse bouche. Tiffani may be a better chef, but Steven will have the best restaurant. I think he said it best when he left, he will be the best restaurantaur. But they are looking for the top chef, so Steven had to go. Thu Apr 27 08:58:41 -0700 2006 1702557 0 dinwiddie 2 1702574 I gotta disagree on Stephen ever being the "best restaurateur", unless that means single-minded focus on what only Stephen's doing and not the rest of what's going on. He focused on himself only, not the team, and never took what Colicchio said to him in past shows (such as stop focusing on the wine and "teaching" people and serve them!) I swear Stephen has been watching Don Knotts' old movie "The Incredible Mr. Limpet"....his bug-eyes and fish-face at whatever the judges were saying to him was priceless! Image: http://www.trashcity.org/BLITZ/BLIT1045.JPG Thu Apr 27 09:13:41 -0700 2006 1702571 0 Linda W. 3 1702595 I'm with you, Linda. What we have seen of Stephen suggests that not only does he have contempt for his audience (forever seeing them as needing education)but he also displays an inability to read social cues or even flat out statements. Remember that in the last challenge, they lost because of the front of house issues. His absence in the kitchen seems to have created too significant a strain to measure LeeAnne's failure. She clearly overstepped (although to be fair, did so BEFORE learning of the 16 hour limitation-- although to be fair again, she should have seen this coming) but Stephen's actions diminshed even the limited resources they had. Of course, I really really dislike this guy (as if you couldn't already tell). I just get the feeling he doesn't like food and wine so much as he likes the feeling that he "knows" about food and wine. There's something missing with him. Probably several things. Thu Apr 27 13:58:18 -0700 2006 1702574 0 Lizard (BKLN) 4 1702599 Great post. I think you are right- he DOES like to think he knows about food and wine, more than he likes food and wine. He is wrong in so many ways. It is really hard to believe that someone who has worked with the public can be so, so clueless as to what their needs/wants are.He is also totally uunable to read peoples reactions to his lecturing. I guess I have never really met anyone like that. I don't even think the word arrogant correctly describes him. I think he is more like a psychotic- he lives in his own reality, and manages to halfway function in the "normal" world. Thu Apr 27 14:31:28 -0700 2006 1702595 0 macca 3 1702617 I'm not sure why Stephen was even there in the first place. He said on a few occasions that he wants to expand into food, but in his exit video on the show, he talks about being a restauteur, and says nothing at all about food or being a chef. And his dishes were always more about concept (which often didn't work) and presentation (which admittedly often wowed the "clients" but isn't enough if the food isn't equally impressive) than about the taste of the food. He is very young, very arrogant and pretentious, but as you point out, Linda, he has no mangareal skills, and isn't able to read social cues or accept constructive criticism, which leads me to believe that unless he spends some time growing up and learning first, any restaurant he opens (if he's able to find backing, after Top Chef airs!) won't last long, and won't be known for its food, as I can only see him wanting a chef that is all about the concept and the presentation. To my mind, his real calling is teaching wine classes to pretentious sorts who aspire to "know" about wine and food without caring about it, just like him. And as far as his amuse bouche being the favorite at the wedding reception, a) the menu was Lee Anne's creatio, noy his, b) the chefs had the most lead time to prep this and get it out at the right temperature and perfectly prepares, and c) he prepped the spring rolls, but it appeared the others did most of the actual cooking, assembly, and plating while he instructed the waitstaff on how to serve it and personally poured the wine in a hundred glasses. Thu Apr 27 19:37:21 -0700 2006 1702574 0 Caitlin McGrath 4 1702626 I thought they were going to dump Lee Anne, after all she was the "general" in the kitchen, but just performed as a "grunt", she should have been more assertive on many fronts, the person in the role of "executive chef" should get kudos when it goes well, but also is the one who should be held ultimately responsible when it goes bad. Of course Stephen got dumpped, it was only a matter of time, the only downside of his going last night, is that I don't have anyone to jeer at any more. They probably dumpped Stephen this week because they realize he is too young and arrogant and resistant to learning from anyone, and he isn't going to improve, and they have wrung all the drama out of his presence. I figure they still have hope for Lee Anne as a contender, although I think she is on shakey ground, what with allowing Stephen to skate out, and with the debacle with the guy who got shelved after the "two sided" restaurant fiasco with the fish that turned out to be pretty expensive, especially for fish that wasn't scaled. Are any of these people detail oriented? My understanding is that some if not all of them have actually worked in the industry, if so, how can they be so naive about taking care of business? I have not seen all of the episodes, but from what I have viewed I have not seen the passion or the drive that I would expect in a "top chef" with any of them. Link: http://www.indefatigable-indolence.org/Chow_Top_1.html Thu Apr 27 21:56:08 -0700 2006 1702617 0 Chino Wayne 5 1702627 I'm a bit surprised that Lee Anne hasn't been a better "executive chef" (although I do think Miguel was needlessly careless about the fish), considering that she is actually executive chef at the French Culinary Institute, in charge of dealing with special events. Don't know if she's in the kitchen actually cooking for those, though. One thing I've learned about these shows (at least this one and Project Runway, which have the same producers and are the only reality shows I've ever watched) is that they're filmed at breakneck speed, with around a dozen episodes done in a month. So as the series goes on and the challenges become more challenging, the contestants are ever more exhausted and intellectually (culinarily?) burnt out, because there's no break between filming each episode. So, while we, the audiemce, are wondering why they aren't stepping up, they're probably feeling more and more frazzled. Not excusing anyone's behavior here, but it's something that may play into some of the problems we see. Thu Apr 27 23:26:33 -0700 2006 1702626 0 Caitlin McGrath 6 1702632 Yep, "reality" TV really distorts things. While I'm sure Stephen is extremely annoying and arrogant in real life, the editors only seem to show tape that further exacerbates this. Likewise, they really push the contestants to their limit w/ the challenges and tight filming schedule. Harold looks sick of the non real world challenges and that's why his food has gone downhill...he doesn't seem to care that much anymore. The only one who still seems to have fire in her belly and a gleam in her eye when the challenges are announced is Tiffani. That woman seems to love competition. I'm predicting she may win... I'm looking forward to the Vegas showdown! (Maybe Stephen will show up to pour wine.) Fri Apr 28 00:05:33 -0700 2006 1702627 0 Carb Lover 7 1702633 Agree with you both, at the end of the day its just TV. While I think chef Colicco is trying to teach the contenders and help them grow in their professional development, the producers really aren't interested in a real, unrigged competition to find the top chef, they want to make TV that atrracts and engages viewers which in turn generates revenue. I hope they bring back Stephen in the final, in all his clueless, young, arrogant, self-centeredness, let him strut around the front of the house doing his schtick, and then have The Donald come on and utter his famous words, "You're fired". Now THAT would be some entertaining TV. Link: http://www.indefatigable-indolence.org/Chow_Top_1.html Fri Apr 28 02:41:18 -0700 2006 1702632 0 Chino Wayne 2 1702589 I think you nailed it when you mentioned the constraints of the situation. No caterer would have to work under those conditions. Even for a last-minute job, they would have a repertoire of dishes that they knew exactly how to prepare for service to a large number of guests, and they'd have an established list of purveyors who could get them the ingredients they needed. Most important, they'd farm out the cake to baker (in fact, most wedding parties contract separately for the cake with someone who specializes in wedding cakes)! I'm not sure exactly what this challenge tested, except the ability to work as a team under pressure. If that was the test, then Stephen failed miserably and deserved to go. Thu Apr 27 13:03:14 -0700 2006 1702571 0 Ruth Lafler 3 1702591 ITA with everything you wrote. I also tend to agree with Tiffani's statement that most wedding food is mediocre at best. I've been to high end weddings where I thought they must've trucked in the food from the same company who makes airplane meals. Seems that many MANY folks planning a wedding put their money into other areas aside from catering. Thu Apr 27 13:31:58 -0700 2006 1702589 0 EMZ 4 1702594 I definitely agreed with what Tiffani said as far as that goes, but maybe that's the difference between a Midwest wedding and a West Coast wedding? (Being from Kansas, I don't know, but most of the weddings I've been to have had bad food, at best!) Thu Apr 27 13:57:27 -0700 2006 1702591 0 Katie Nell 4 1702601 San Francisco is a *very* foodie city, and the quality of the food you provide for any occasion is important in most social circles. Serving poor, or even "ordinary," food would not only be disappointing to the wedding couple but a social faux pas that would not go unnoticed (and uncommented on, if only behind their backs, although in this case the guests undoubtedly made allowances for the situation). Serving the wrong food in SF is the equivalent of wearing the wrong shoes in NY or driving the wrong car in LA. Thu Apr 27 14:48:01 -0700 2006 1702591 0 Ruth Lafler 4 1702612 Whether or not wedding food is typically mediocre is irrelevant. She used that as an excuse, as in "well, why try very hard because they shouldn't have high expectations anyway." After the children and monkfish challenge she had a similar attitude, which was to the effect of "I'm not going to lower myself to kids' level." She needs to learn a little humility. She may be technically good, but I suspect Colicchio thinks she may be a tad too arrogant. Thu Apr 27 17:03:14 -0700 2006 1702591 0 mw 3 1702609 Absolutely, the time constraint was the key factor (and almost outright unfair). Leigh Ann would not have planned that menu with that knowledge. I have two friends who actually attended the ceremony/reception and need to get their feedback on the food assuming they recall (they signed confidentiality agreements in November '05 when it was filmed). Thu Apr 27 16:24:47 -0700 2006 1702589 0 Frosty Melon 3 1702613 I have a little different take: I think in part it also tested the ability of the group to work in a team. They *knew* that if their menu was chosen the entire group would have to implement it, (though they didn't know the timeframe obviously) and I think Leigh Ann concentrated on doing the most appealing menu for the client, without giving any consideration as to step two: whether it could be implemented in a catering context if chosen. Moreover, I think she realized that mistake, and hopefully learned from it. Thu Apr 27 17:08:27 -0700 2006 1702589 0 susancinsf 2 1702648 First time I saw this last night. I was struck immediately with what they were doing was a catered event, nothing like working on a line. Two different animals. I personally found a line to be more of a challenge where as catering became a sort of institutional event especially with large parties. I agree with the comment about the cake, it would have been brought in from outside, hardly ever made in-house unless you are working for a hotel. Fri Apr 28 12:56:19 -0700 2006 1702571 0 Pablo 3 1702657 Of course, if they had more than 16 hours, and someplace other than a supermarket to shop at, they would have had a cake delivered from a pastry chef. But they didn't have that luxury. I thought using the cake mix was a good idea, but they should have hid the boxes better. But after all, this isn't really about who is the best chef, or who is the biggest twit, it is about reality TV and what the producers want in order to be able to sell the show. Steven will (hopefully) grow up, after all he is only 24. Tiffani will learn to quit being so bitchy and superior, Lee Anne will learn to be more assertive, Dave will learn to control his emotions, Harold will learn to whatever. But that will be in real life, not on this sorry excuse of a TV show. Fri Apr 28 13:51:18 -0700 2006 1702648 0 dinwiddie 1 1702577 My vote goes to Harold and his pencil (it's surgically implanted in his ear). He knows how to play the game. Now that the lid's shut, and the loosers have flown the coop, he's going to tear those b*tch hens up, b*tch! Finally figured out why Joel's angel-faced arm candy exists on the show (despite the fact her script is written on a post-it): Visual first aid for Collichio, Chowderhead, Lee Anne, Steven (RIP), etc. Like, Duh! According to the press, she's a "food-orientated(!) personage", but as of yet, little or no reaction-shots in that dept. Maybe she's just holding back for a big finish? I'd love a happy ending with her! "Hello, Billy? Yeah, This is Harold, I just won your wife on Top Chef, thanks man!" Cheers. Thu Apr 27 09:50:32 -0700 2006 1702557 0 kelvn8r 1 1702579 Good riddance to Stephen! What a sociopath! He wouldn't say "I'm sorry" if he ran over his grandmother! Dave is a real team player and workhorse, but it makes me very nervous that he is constantly wiping his face and scratching his head with hands that may be going into the food. I think Harold will be the next to go. He's very hard headed and doesn't seem as creative as the others. Thu Apr 27 12:00:15 -0700 2006 1702557 0 mnosyne 1 1702593 I was never a big fan of the permanent judges except for Colicchio. As I read the blogs my distaste for Simmons is increasing multifold. At least Colicchio is in the kitchen with them observing how they are reacting with each other and the camera. Simmons writes her blog as if she is right there and is conjecturing quite a bit about what goes on in the kitchen. What does her presence add to the judging. We have the guest judge to look at the finished product and Colicchio to judge on how they did in the kitchen, what does Gail Simmons add to the critical thinking on the chef's work? Not much. Thu Apr 27 13:33:58 -0700 2006 1702557 0 Phaedrus 2 1702596 i've read her blog a few times, and was struck by the advertising in them. i think she's essentially a vehicle for product placement. Thu Apr 27 14:02:41 -0700 2006 1702593 0 mark 2 1702652 It's her whiny Valley-girl uptick accent that drives me nuts. She presents herself like a peeved teen and does nothing but complain. Not very professional or helpful. Fri Apr 28 13:34:49 -0700 2006 1702593 0 Absonot 2 1703038 BEFORE: "Your assignment: Cater a wedding for 7 million people. Your budget: Five bucks. The reception starts in two minutes!" AFTER: "We are SHOCKED you did so poorly. This looks THROWN TOGETHER and CHEAP. And YOU call yourselves TOP CHEFS!" Mon May 08 18:52:11 -0700 2006 1702593 0 BW 1 1702597 Yeah Lee-Ann's menu was ambitious but then again she won the quick-fire challenge, gotta give her that. Stephan was just friggin nuts; I found his mannerisms awkward and his pretension beyond belief. I'm really rooting for Harold although he's F'd up like 5 times already. Honestly think Tiffany is the strongest but really don’t want her to win! Thu Apr 27 14:04:42 -0700 2006 1702557 0 Raymond 1 1702602 I noticed last night that I had been turning the volume down about 3 ticks whenever Mrs. Joel "spoke". Rather like listening to a trumpet solo at close range! Thu Apr 27 15:03:20 -0700 2006 1702557 0 mnosyne 1 1702664 The salmon was of poor quality and the supermarket was saving it for sashimi! Fri Apr 28 15:03:15 -0700 2006 1702557 0 JB 1 1702762 In case anyone's interested, here is what my friend who attended had to say about the food at the wedding: The food was good and bad. Dumplings were cold - salmon was really fishy...the nest of noodles were really good...i liked the cake a lot! ha ha. And the truffles rolled with sesame seeds were delicious! Tue May 02 16:58:48 -0700 2006 1702557 0 Frosty Melon