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Top Chef- right now

OK, did anyone else see this shameless plug coming for Rocco's new frozen meal line. I am dissapointed. He has so much more to offer these Chefs than that...

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  1. Let's see what he does at judging...

    1. I want to wait and see to but overall....lame challenge!!!!!! Frozen food!? Come onnnnn!

      How about actual Med cooking.

      5 Replies
      1. re: Elyssa

        Rocco just said that professional cooks are starting to realize the importance of the pre-fab food market. Everybody's doing it!

        1. re: mojoeater

          Well he said it because he's getting paid the big bucks for it.

          I hope this episode is the only one where we have to see the stupid chef cut out commercials. There just baaaadd. Dude need a co-host.

          Btw...I'm more in love with CJ then ever!!!!

          1. re: Elyssa

            I do like CJ a lot, and Tre is growing on me. Let's partner the big, humorous guy with the shorter, non-smiling guy (love the chicken comment Tre made), and watch what happens!

            1. re: Elyssa

              i LOVED in the Gin challenge when the British guy said "you're tall".

              CJ should be my chef at home.

              I have a gas stove/oven and plenty of room for a tall person

            2. re: mojoeater

              Yea, that cracked me up! What a sell-out.

              I bought a couple of those frozen meals a while back when I was recouperating from an injury and just couldn't stand too long in the kitchen. Let's say I wasn't too impressed. Made me remember why I stopped buying "pre-fab" meals.

          2. Man, you guys really jumped in there fast. I thought Rocco was pretty subdued. Didn't say much, it wasn't about him, so he managed to keep his ego in check. He looked like he didn't want the stitches on the back of his head to pop.

            You know, Rocco is right about one thing, everybody IS doing the frozen entree thing, even fictional chefs in animation movies are doing, maybe that is the effect Rocco was going for: becoming a caricature. Oh wait, he already is.

            The elimination was really lame, as someone else said. It is kind of interesting that out of the two losing teams, three of the chefs had egos running rampant all over the place. Sarah was just roadkill to Howie. And the only time that Hung kept his ego in check was the one time that he needed to assert himself. Maybe he is all talk.

            To be honest, going by the visuals, I didn't want to eat any of food they dished up. And it surprised me how all of them missed the separate ingredients in the bag.

            I was surprised the broke up the Love Bear twins, I thought Sarah was the one to be cut, she was the lamest in the footage as they edited it, and her defense was so lame that I don't think she even believed it.

            I thought Casey and Brian were going to catch it by what Colicchio had said about turkey not being Mediterranean.

            And the Bertoli commercial was slightly humorous the first time, by the third time it got annoying.

            Oh, and I thought it was hilarious when Padma kind of urged Hung to actually TASTE the seed and then slamming him by saying she had to take the first answer. SWEET!

            Glad to see Tre and CJ win it.

            3 Replies
            1. re: Phaedrus

              It's like Rocco went in and said" Make me look like Keanu!" Seeing Hung shut down was priceless..

              1. re: King of Northern Blvd

                See, this is why I love the internet.
                I'm on the west coast, so this episode hasn't even aired yet, but now I know what's going to happen!
                Sweet I can get the VCR prepared.

                1. re: Chef Casper

                  They aired this one before during a marathon weekend on BRAVO. I sat in on a sunday and watched as many eposides as I could. Every week I tune in, hoping to catch an episode that I may have not seen/may not remember.

            2. I just spotted an error in editing. When Joey got eliminated, he walked back to the kitchen area to tell the rest of the contestants the bad news. Howie was already sitting in the kitchen. Was Howie supposed to still be standing in the judging room with Sarah?

              4 Replies
              1. re: Rimtalay

                I would assume everyone is sent back to the room except losing team but we can't see that..

                1. re: King of Northern Blvd

                  I'm lucky to have the east coast feed on my satellite. Has anyone else noticed that Howie sweats excessively, to the point it looks like his sweat drips into the food he's cooking, which he hangs over? Yuck.

                  1. re: LANative

                    It's his special spice! Howie ALWAYS has a lovely tear drop shaped piece of sweat dangling dangerously from his nose. When he made ceviche awhile back the sweat clearly fell into the fish...mmmmm.

                2. re: Rimtalay

                  I noticed that too! I was confused. You'd think if they send back some people before elimination; they would show that to add drama. They definitely give the impression all 4 were in the room when Joey was eliminated.

                3. I have a very stupid question...which I know one of you will be able to answer. It has bugged me so much I have replayed the DVR again and again....(I had to go out tonight so delayed my viewing). Despite this, I need to know (OCD here): During the quickfire, what was the VERY FIRST item tasted. It looked like some kind of red powder. The contestant (oh god, I can't even remember who it was, and I've deleted the darn thing...) mumbled something, and Padma said "That's right!!" I have no idea what that powder was. For some reason I HAVE to know. Achiote maybe???

                  Anybody remember??? Both DH and I watched the scene multiple times, and neither of us have no idea what it was......

                  23 Replies
                  1. re: janetofreno

                    Wasn't it Howie tasting tomato paste? I was kinda proud of myself when I was able to ID it visually before he blurted out the response. Others I wasn't so good on...And what was up w/ choosing farfalle/bowtie pasta to ID?!

                      1. re: RoxyGrl

                        I thought it was tomato paste as well.

                        1. re: LindaWhit

                          Went "to the tape" and it's definitely tomato paste. Tamarind would be a black/brownish colour.

                            1. re: jfood

                              the closed caption said "tomato paste"

                      2. re: Carb Lover

                        Yes it was Howie tasting tomato paste. It wasn't so much a powder but at that point they didn't zoom in enough.

                        How did people feel about this quickfire? If I remember correctly this is the first time (possibly in the 3 years) that they didn't cook anything for a quickfire.

                        1. re: Elyssa

                          No. they had this quickfire in the first season too.

                          1. re: Phaedrus

                            Sort of -- season one had several items for all of them to taste with a blindfold, and they got scored. Most people didn't get more than 3/20 or somesuch. It wasn't like a bee where you could get a bye with bow-tie pasta. Andrea won since she was most used to the exotic ingredients. Then there was a hysterical spoof back in the loft where they had a junk food tasting.

                            1. re: momjamin

                              That spoof was the first episode of TC I saw, and I was rolling on the floor laughing. Made me a fan. Wish we had more of that--like the amazing Padma impressions by Elia from the clip show

                          2. re: Elyssa

                            I thought the quickfire made some of the chefs look quite ignorant and generally highlighted the limited concept of "cuisine" taught in culinary schools. I am a self-taught home cook who enjoys working with ingredients from all over the world. I would have gotten every one of those, no sweat. C'mon, not knowing yuca, taro (though they were quite small), Thai eggplant, or (more quickly) fish paste? Have these people never browsed an ethnic market? Have they no curiousity for cuisines beyond those that were taught in their classes? And could they at least have made her say "farfalle" instead of "bow-tie pasta?" Would just "pasta" have been acceptable?

                            1. re: maestra

                              I'm not 100% sure all those folks went to culinary school either. I imagine a few of them are self taught. Actually this might be listed under their profiles on the Bravo website...I'll check it out (Slow day at work...procrastination needed :) )

                              1. re: Elyssa

                                Well this might help you out...according to their bios on Bravo 7 of the chefs have some sort of training and 8 are self-taught. So I don't know if the argument against cooking schools etc really is valid here since its about 1/2 and 1/2.

                                Those with Some Sort of Training:
                                Camille
                                Sara M.
                                Sara N.
                                Hung
                                Joey
                                CJ
                                Brian

                                No Training/Self-Taught:
                                Tre
                                Casey
                                Dale
                                Lia
                                Clay
                                Howie
                                Micah
                                Sandee

                                Not sure if I'm surprised with some of these or not but its certainly interesting.

                                Regardless of past training, I do think the quality of food and skill this particular group has is incredible and they really have been chosen from a higher caliber then years past (certainly season 2)

                                1. re: Elyssa

                                  I agree that this season's chefs are generally more talented than in years past. I also didn't mean to sound so down on culinary schools nor so know-it-all. I was just very surprised by their general lack of familiarity with "exotic" ingredients when some hail from metropolitan multicultural centers and all profess a love of food.

                                  1. re: maestra

                                    Most of that stuff...anyone should have known unless they have only cooked in one region/area and haven't ever left that region or area.

                                    I got most of them myself...well not the ones I had to taste but you know what I mean. The eggplant stumped me though.

                              2. re: maestra

                                Pretty much agree. I watched this episode and it pretty much reinforced my opinion that none of these contestants seem to be material for anything called a top chef. I've hardly ever come away feeling impressed by any of the contestants. I've been feeling that way since the first season. It really does show how narrow a culinary education in the US is. All of them really need to get out of the country a little more.

                                1. re: E Eto

                                  I wouldn't be so dismissive of their ability and knowledge base, considering that quite a few of them (including the booted ones) work in relatively high positions at well-known restaurants. It's too easy to be a dismissive armchair gourmand, isn't it?

                                  1. re: Blueicus

                                    It's pretty easy to be dismissive when you see how many of them make basic mistakes, and not show much depth in their abilities besides what's in their comfort zones. I seem to be in the minority in the opinion that this season's crop shows less talent than those of the previous seasons. Maybe it's that they all seem so one-dimensional.

                                    1. re: Blueicus

                                      I don't mean to be persnickety, but I think you mean a dismissive armchair gourmet -- technically, a gourmand is a glutton (personally, I prefer "fasto").

                                      1. re: Adrienne

                                        jfood sorta likes the visual of dismissive armchair gourmand over gourmet. Throwing cheetos at the TV (puffed not crunchy) may be the only exercise he gets other than running his tongue.

                                  2. re: maestra

                                    "I would have gotten every one of those, no sweat."

                                    I'd love to see someone actually try it Looks easy when you're watching, but you would be surprised how important context is in your recognition of even everyday things.