Top Chef Really Important Things To Do Before You Start the Show
This seems to happen in every season (and in Masters as well), so I am going to state it for any prospective competitors who happen to read this blog..
IMPORTANT TIP #1: if you are going to be on Top Chef, learn how to use a pressure cooker (and that includes intensive lid locking and removal practice.. )
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Apparently it is incredibly important that you know how to ride a bicycle, icepick your ingredients out of a solid block of ice, ski (at least cross-country ski - but better bone up on that downhill!!) and be accurate in shooting a fucking rifle at a fucking biathalon target.
Strange? Different? Irrelevant? Hey, this ain't your dad's Top Chef!
And if this mishigas keeps up, it sure ain't mine :(
(just bumping this here since I brought it up in the other thread) -
Firegoat
Jan 9, 2012 10:25 AM
Tip #53 - Before you go on the show make sure to pose for some full-frontal nude photographs so that a) it will give viewers something to talk about and look up online while they are waiting for the next episode b) Give viewers an opportunity to compare and contrast how Top Chef ignores it while a show like American Idol would be kicking the contestant to the curb. (Ahem, Ty-Lor).
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re: huiray
Firegoat
Jan 9, 2012 10:32 AM
Here is a SFW link that gives the link to the NSFW if you so desire.
http://www.huffingtonpost.com/2012/01...-
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re: viperlush
huiray
Jan 9, 2012 01:03 PM
I don't know what you people are talking about. Your responses are reminiscent of the hack that pictures of nude women are OK but picture of nude men are not. Sigh. I think his video and pictures add another aspect of him to his portrait. He's quite presentable, for that matter, in those pictures.
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re: huiray
viperlush
Jan 9, 2012 02:37 PM
I referring to the nude painting that Malibu Chris showed in his video and that two of the contestants brought up nudity in their video's. I think that it is smart for Ty-Lor to be open and address his nude shots in the video rather than let the "elves" discover them and use it as a reason to tell him to PYKAG.
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Kris P Pata
Jan 8, 2012 06:51 PM
Tip #50
Make fast friends with the counterpeeps -- meat, poultry and/or seafood -- @ Whole Foods. This will enable you to have dibs on your protein of choice (and choice proteins!) prior to the inevitable mad rush from your fellow competitors.Tip #51
That seemingly, relaxing free night out on the town with the group? Be aware: It's a set-up for a challenge themed to the outing.Tip #52
Overthinking the QF = A place among the least successful dishes.›2 Replies -
kubasd23
Jan 8, 2012 07:55 AM
Important tip # 49: Remember that even though beer is available in the stew room, it's best not to drink a large amount of it if you still have to face the judges! (ahem Lauren and Leah)
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Important TIp #48: Make sure you are mentally and physically fit! Top Chef is a grueling competition filmed over a compressed time frame of 4-6weeks. They WILL put you in situations that are physically and mentally exhausting.
You want to be remembered for your cooking, not for being overweight and almost passing out or for having a freakout in the stewroom.
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re: LurkerDan
iL Divo
Dec 30, 2011 01:41 PM
''They already said that they had no footage at all about the puree''
now that you mention that, I remember that being discussed on the reunion show.
they all just looked at him and he smiled, like, "see there's no proof so, go ahead, be haters of me, but you'll never know the real answer." shame someone didn't challenge him to do it again, on the spot to prove it was in fact his recipe.............humm-
re: iL Divo
cowboyardee
Dec 30, 2011 02:01 PM
On the reunion show, the one chef - I forget her name, the younger lady - said she saw Alex making the puree that day. At any rate, it doesn't take as long to make a smooth pea puree as his accusers were claiming. I'd consider the matter reasonably closed. Seems like a big misunderstanding to me, where a dude loses his food (seems to happen often enough), sees someone he doesn't like making something similar and makes a loose accusation with no real evidence.
At any rate, I doubt Alex would have a hard time making a smooth pea puree on the spot if you asked him to. Plenty of us reading could do it easily, without being trained chefs.
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IMPORTANT TIP #46: Even if you don't have kids, don't plan on having kids or think kids have been sent from the 9th circle of Hell just to torment you...PLEASE, PLEASE, PLEASE for the love of all that is pure and holy learn a little about them. Most of them like sweet and crunchy. Some of them have pretty sophisticated palates and will eat things other than chicken fingers. And, alcohol is a no-no. (I'm looking at you Sherry Chicken Girl (whose name I can't remember.))
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re: kimmer1850
LOLOL love the point above, especially Sherry Chicken Girl. I think we saw that on the Willy Wonka episode too of Top Chef Just Desserts, where Megan made those Bourbon candy pop thingees...albeit it wasn't specific that that this would be a challenge involving children (as in "you have x hours to make y for z number of kids), BUT being a Willy Wonka challenge, you'd think maybe kids were involved?
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Caitlin McGrath
Dec 27, 2011 11:03 AM
IMPORTANT TIP #45: If you're going to serve eggs, make sure they're neither overcooked nor undercooked, ESPECIALLY if Gail will be judging.
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40, Don't make enemies of your fellow contestants, you know you are going to be paired with the one you hate most or who hates you, or they are going to be your team captain at some point and will therefore give you the most hated job that will bring you down.
41. Look competent but never arrogant at all times even if you are clueless.
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TIP 38 : Molecular gastronomy is a funky name and sounds all cutting edge and all, but it won't win you the competition. Some stuff is cool, but I don't know why anyone would want to eat most of that stuff.
TIP 39: Leave the foams at home. Not everything should be made into or have a foam. You might think its a showcase technique-y thing, but really, it just looks like you spit on the food you are about to serve.›28 Replies-
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re: monopod
LurkerDan
Dec 27, 2011 09:48 AM
True, but he won last season in part because he stopped doing "tricks" for the sake of the tricks, and started using them only when they enhanced the quality of food. He said as much (or something similar). In season 4, which he didn't win, he was more focused on doing cool things and less focused on making delicious food.
That said, Blais is obviously an amazing chef and in a ranking of all the chefs from all the seasons, would definitely be in the top 3 and arguably at #1 (I think the argument would be Voltaggio or him), so he can get away with it more than most cheftestants.
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re: chowser
Of course not, but the tricks won't ensure a win, and I personally find the results seem unappetizing. I've noticed a bunch of contestants show up with their bag of tricks (Marcel for example) and the attitude that they are cutting edge as they are doing new stuff, and it just seems gimmicky to me. They don't lose because of the MG, but they certainly don't progress if that is their focus. But of course, that's just MHO. I don't know why anyone would find, say, olive oil blended with maltodextrose to form an olive oil powder is appetizing. On the other hand, making balsamic vinegar "caviar" using MG techniques is intriguing, but does not a meal make?
The thing that creeps me out about MG is that on one hand, the current trend today seems to be all about the organic, locally grown wholesome aspects of food, whereas MG uses bizarre chemicals and combinations thereof to "repurpose" food into strange configurations. I don't know if I want to eat coffee mixed with alginate (I know its from seaweed) and dripped into calcium chloride solution to form "coffee caviar". The same goes with using Nitrogen to make a quick ice cream. While not MG per se, and while I understand that the nitrogen boils off, there has got to be some residual left in it. Just give me regular ice cream made the usual way. (and btw this is why I avoid Cool Whip, margarine, boxed dinners, etc. I know the chemical processing isn't something I enjoy)...JMHO of course...:)-
re: freia
chowser
Dec 27, 2011 10:08 AM
You could really say that about any technique. If used well, it enhances a meal; if used poorly, it doesn't but it doesn't make a meal. A flame torched top on a creme brulee is a great addition, flame torching by itself does not make a dessert, nor does it make a win. Regardless, Richard Blais did very well in his season so I don't think he was hindered by his use of MG.
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re: chowser
LurkerDan
Dec 27, 2011 10:26 AM
I agree that he didn't *lose* because of his tricks; that wasn't really what I was saying. He himself pointed out that he changed his culinary focus for season 8, that prior to that, sometimes he did get too focused on doing cool things with food rather than focusing on flavors.
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re: LurkerDan
chowser
Dec 27, 2011 10:33 AM
I'm just saying I didn't get that feeling that he was more focused on doing cool things with food in his season. He did really well in his season--a few wins, a few highs, only one low for his team challenge. He made it to the finale where he choked. None of that had to do w/ his using or not using MG. You can focus on flavor and use all the tools in your bag; they're not mutually exclusive.
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re: chowser
Sometimes the tools distract from the food, no? I mean, if used judiciously perhaps they can enhance, but the thing that I've noticed on TC is that the bio and the intro and the interview of such chefs revolves around MG, not around the food. Both Blais and Marcel were introduced and promoted this way if I recall correctly. I think its pretty common in that field, where the experimentation with MG overtakes the actual end result. You see it on other shows, too, like Chopped. I recall one episode where the first chef eliminated made olive oil powder, got eliminated, and in the second round a second chef made blueberry powder to show it could be done. He got eliminated too. Both instances where the cool factor of MG overtakes the end result as the use of MG was for the sake of MG, not to enhance the dish. You saw it in TC where to win, Blais recognized he had to give the MG a bit of a rest and just focus on the food. There isn't the integration between MG and the food for many of the MG chefs IMHO. So like I said, give up the MG for the most part and focus on the food. Top Chef, not Top Chemist.
OH and btw, I won't have creme brulee made with a torch as I know what residues a butane flame leaves on food...but that's just me....-
re: freia
chowser
Dec 27, 2011 10:57 AM
That's exactly what I was saying that overuse/improper use of any technique can be detrimental to the dish but that doesn't make the technique bad. A brulee can be wonderful (not necessarily with a butane one if you don't care for it) but not if used improperly, as with your tasting the butane, or on every dish. Blais didn't lose because he used MG. He did very well, with using it; and won the All Stars season having used it. I'm not saying he won because of it but it was another technique in his arsenal.
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re: chowser
LurkerDan
Dec 27, 2011 12:21 PM
You're ignoring some of the things Blais himself has said. And there's no doubt that he used MG more in season 4 than season 8, and I also think that there's no doubt that he was a better chef in season 8 than he was in season 4. But I'm not ragging on MG, and I'm not entirely agreeing with point #38, because I certainly agree that used well, it can add a lot to a dish. And WRT Top Chef, Blais is obviously the best example of it being used well, in both of his seasons.
Certainly, I think we can agree that if you're going to use it, make sure that its use will enhance the flavor and overall impression of your dish, not just make it look cool.
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re: freia
cowboyardee
Dec 28, 2011 10:08 AM
How bout whipped cream?
There are a lot of foams with thick, dense textures closer to that of whipped cream. I'm always surprised at how many of the people who claim to hate culinary foams seem to only be familiar with thinner, lighter, (usually) lecithin-based foams.
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re: kubasd23
Check out the link -- seems most of the respondents feel the same way....
http://www.yumsugar.com/Do-You-Like-F...
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re: kubasd23
goodhealthgourmet
Dec 30, 2011 05:44 PM
hey kuba, no spoilers for other shows please! i still haven't watched my DVR recordings of the Chopped Champions tournament.
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re: kubasd23
goodhealthgourmet
Dec 31, 2011 03:12 PM
fine, i'll let it go just this once, but don't let it happen again, young lady! seriously though, it's totally okay - i wasn't *really* mad :) besides, it's my fault for being so behind on my DVR recordings, but i'm sloooowly getting through them.
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re: mattstolz
goodhealthgourmet
Dec 31, 2011 07:08 PM
i just recorded all the episodes this week - i had no idea there had been a second Champions tournament and when i saw the listings i just assumed that it was pretty recent.
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re: goodhealthgourmet
Don't feel bad--up here in Canada, we get these shows on serious time delay. Top Chef Texas is starting in a couple of weeks, and the second Chopped Champions is set for this week. I'm used to dealing with spoilers whenever I check out sites that are primarily American in content/posters :)
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re: LurkerDan
cowboyardee
Dec 28, 2011 11:06 AM
For every Marcel or Moto boy who uses visual gimmickry in cliched or uninteresting ways, there seems to be a Voltaggio or a Blais who makes good use of modern techniques and does quite well in the competition. Even someone like Angelo occasionally used modernist cooking techniques, but integrated those techniques into cooking that I would not consider 'molecular.'
On a related note, I have a pet peeve that comes up whenever people discuss MG - IMO, just using modernist techniques does not make you a part of the Molecular Gastronomy movement (yes, I realize the movement generally hates that term, but there isn't much of an alternative). Foams and fluid gels and sous vide cooking all fit perfectly well into many traditional dishes. Molecular Gastronomy is NOT about using those techniques, even though in many cases MG chefs invented or expanded said techniques. Molecular gastronomy is about changing the forms of food and playing with the expectations of the diner. You can cook a 'molecular' dish using nothing more specialized than a microplane grater, just as you can use powders unknown to most cooks in making a very un-molecular (mostly) traditional dish.
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TrishUntrapped
Dec 26, 2011 09:14 PM
IMPORTANT TIP #37 For crying out loud, salt your food! Don't serve any dish underseasoned. The judges have superadvanced palates and even though you may think you "salted" your food normally, they will argue it has no taste or flavor. THEY WANT A SALT LICK.
However, keep in mind the Gail Caveat. When the other judges say your dish tastes good and was seasoned perfectly, Gail will say it was waaay too salty for her and she likes salt.
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iL Divo
Dec 26, 2011 08:04 PM
tip #33
learn a cute catchie noise that all can relate to only you, something like uh oh maybe hootey hoo
tip #34
plan way in advance if possible to have a very distant relative as an opposing contestant . it makes for good tv plus you might learn you actually like that very distant oh say cousin but beware, you might be beaten by cuz -
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chicgail
Dec 26, 2011 12:23 PM
IMPORTANT TIP #32-36
Forget scallops.
Don't make risotto - a judge will bad mouth it or teach you how to do it right.
Dont ever try to buy or cook frozen seafood. Or anything else frozen or pre-cooked for that matter.
For Pete's sake, learn how to make at least one dessert that you can adapt and then practice until you know how to make it correctly. -
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chowser
Dec 26, 2011 09:25 AM
Important Tips 25-29
25) Know Whole Foods, inside and out, including learning what things they will never carry.
26) Learn to bake a cake, a big cake that can be tiered and learn how to tier and frost. Learn basic pastry bag skills, or at least how to arrange flowers nicely.
27) Learn to drive a Sienna.
28) Learn some basic interior design skills for restaurant wars.
29) Intentionally mess up dishes on a regular basis so you can learn to fix errors on the fly.
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re: chowser
Caitlin McGrath
Dec 26, 2011 11:48 AM
Thankfully, they've bagged the whole decor aspect of Restaurant Wars in the past couple of seasons, and let the contestants get on with cooking. No more mad dashes through Pier 1 and (god forbid) scented candles.
I'd to your 26: Important Tip #30: Learn how to make a) a basic cake; b) a custard, c) pastry dough before going on (or even auditioning for) the show. You WILL have to make a dessert, so get the basic formulas down.
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mattstolz
Dec 26, 2011 07:05 AM
IMPORTANT TIP #24:
Learn something about the city(ies) you will be competing in. If there is anything quirky about them, chances are TC will exploit that for use in a challenge. Are you going to Kansas City? better learn how to make BBQ. New Orleans? Practice your gumbo. Maine? Please know how to cook a lobster about 100 different ways.
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Important tip #23: Don't be that guy who goes onto Top Chef whipping up a disgusting, weirdly textured salmon-and-cream-cheese-baked-in-corn-husks entrée, and then proudly argue that you serve it in your restaurant after the judges have already informed you that it's horrible. That will get you the boot for being clueless. And before going on Top Chef, do put up a "suggestion" box and ask your staff for their anonymous opinions about those devilishly clever specials of yours
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Important Tip #21.
Learn this phrase: "This is my take on ____________(fill in type of dish, sauce, etc.)".
Do not call something a souffle or a carbonara if they are not exactly a souffle or the sauce is not a traditional carbonara. Tom hates that. Even if it tastes good, it better be what you say it is.
Your disclaimer? "This is my TAKE on a galantine..."›2 Replies -
Kajikit
Dec 25, 2011 12:06 PM
Important Tip #20 - at some point you are GOING to have to cook under primitive conditions, probably with canned ingredients that you wouldn't be caught dead with under normal circumstances. Teach yourself something brilliant to do with canned chicken, one pot, and a wood fire and you can't go wrong.
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DrBruin
Dec 25, 2011 11:48 AM
Important Tip #17 - Tom Collichio doesn't like sweet desserts.
Important Tip #18 - Practice cooking with one hand tied behind your back (i..e. in a kitchen mitt)
Important Tip #19 - Try not to cut yourself.›2 Replies-
re: DrBruin
cowboyardee
Dec 26, 2011 01:51 PM
19a: OK, you've cut yourself. Or broken a finger. Or briefly lit yourself on fire. Or maybe had a heat stroke. What now? Go to the hospital? NO. Assuming you mind getting the worst possible edit and convincing the entire country that you are a cowardly little weiner-child, you stay put until the challenge is over for the day.
Bonus points if you can successfully give yourself the Heimlich maneuver on an open oven door while still managing to flip your proteins for even cooking on the stove with your off-hand.
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re: cowboyardee
19a(1): Catch 22. Even if you suck it up and cook through your prep and then head over to the ER for stitches and it happens to be a big city ER where they triage gunshot wounds ahead of chefs who cut themselves prepping dinner which means you stay up all night for your stitches only to mess up steaks in 100 + degree weather... you will be attacked on chowhound for being stupid enough to go to the big city ER in the first place. So remember, if you have to go to the ER, have the doctors amputate something.
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goodhealthgourmet
Dec 25, 2011 07:58 AM
#13: if you over-cooked your protein or served it raw when it wasn't supposed to be, start praying for divine intervention on your behalf.
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Shrinkrap
Dec 24, 2011 09:37 PM
Oo! Oo! (waving hand for teacher to call on me, but not ready..)
# 9...."something about scallops...."
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re: iL Divo
cowboyardee
Dec 26, 2011 01:26 PM
Scallops: quick-cooking; goes well with many different flavors, garnishes, and sauces; shows off a little technique in getting the sear and doneness right; just the right size for tasting plates; absolutely delicious. In other words, perfect for a timed competition, cliche or not. Haters gonna hate.
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re: iL Divo
cowboyardee
Dec 28, 2011 10:12 AM
Was just answering, iL. I think scallops are particularly well-suited to a timed, varying format cooking competition like Top Chef, which is why contestants keep using them despite the haters. I wasn't trying to imply that you were one of said haters.
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re: cowboyardee
Shrinkrap
Dec 29, 2011 06:40 PM
For the record, I am not a hater. I just notice that they seem to be the butt of jokes, perhaps because they are easy to "phone in"....I am not sure if I am using that right. What would non-haters tips be, about how to use them successfully? That's what my tip would have been, except I don't have one.
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re: Shrinkrap
cowboyardee
Dec 29, 2011 10:44 PM
I guess the main issues with scallops are:
1) they are easy to work with, assuming they're good quality and you know how to sear em well without overcooking them
2) perhaps because they are so easy to work with, they are a bit of a Top Chef clicheThe ways to deal with these problems are as follows:
1) Don't use scallops when you have a lot of time to make a dish, because the judges will be asking you what you did with all your cooking time. They're mainly ideal when time constraints are tight/ Make sure the rest of the dish shows work and is impressive and ambitious.
2) The judges rarely send anyone home for making a Top Chef cliche - much more often, they send people home for making cooking mistakes or altogether bad dishes. But a highly original dish is more likely to win a challenge. So scallops are a fine way to make it through a challenge with tight time constraints where you're prone to messing up a dish thoroughly - a good way to avoid being sent home. But not necessarily the best way to win a new Toyota or impress the pants off those of us in Viewerland.My posts are meant to be all in good fun, and I hope no one is seriously offended at being called a 'hater.' I'm a hater of all kinds of stuff. But not scallops.
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re: cowboyardee
iL Divo
Dec 30, 2011 04:06 AM
I understand you cowboyardee. :)
I have probably used the term (hate) some time in my life referring to scallops.
I don't care for them but enjoy other things that many wouldn't {like} smoked eel.
maybe my issue is it's very predictable to me when someone says "I'm doing scallops 2 ways" or "I'm doing a scallop blah blah blah". at that point you've lost me
one...because I don't like scallops so I'm now disinterested
two...yet again another scallop dish
I'm pretty sure the judges get tired of it too, "O G YEAH, another scallop dish"
seems to me that a tiny piece of any other protein could be done just as quickly.
portion out a small fillet of sirlion or chicken breast or piece or fish or pork tenderloin, please TC contenders...change it up
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re: iL Divo
goodhealthgourmet
Dec 26, 2011 05:51 PM
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re: UptownKevin
goodhealthgourmet
Dec 30, 2011 05:56 PM
i'm beginning to think salmon is this season's scallop - i feel like we've seen it way too may times. even worse, the dishes rarely sound interesting or tasty, and the chefs can't seem to cook it properly.
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IMPORTANT TIP #8: Whenever Tom offers to buy you a drink, sends you out for a night on the town, or tells you to "go enjoy," make sure that your knives are sharp.
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re: smtucker
goodhealthgourmet
Dec 25, 2011 07:52 AM
another addendum to #8, make sure your knives are ALWAYS sharp. you never know when it's going to be time to chop onions for a relay race.
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re: khintx
huiray
Dec 24, 2011 07:31 AM
Ah, but you still CAN'T go back* to the farm until filming for the whole thing is in the can. :-) And in future TCs (judging by this current one) you can't even call your folks or talk with them.
So -
IMPORTANT TIP#6: You will be away from anybody you may miss for the entire duration of the filming for the show so *be prepared* -– and practice not blubbering in loneliness before you get there and have those cameras shoved into your face All. The. F**king. Time. that you will be there.*excepting really, REALLY serious accidents or major, MAJOR, **Force Majeur** type incidents of some sort affecting you.
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chris2269
Dec 23, 2011 05:40 PM
IMPORTANT TIP #2: Have that person you hired as your Pastry Chef teach you one good dessert recipe you can memorize and have under your belt. If time permits spend a day making souffle. These will give you a leg up on most others if you need to use them.
›3 Replies
