South Beach Wine and Food Festival Last Week

The South Beach Wine and Food Festival was last week.

This is the festival prize that Top Chef Ilan won during episode 5: Social Services. He was teamed with Chef Mikey. We believe he took Chef Mikey with him. We will see if we can learn more.

To learn more about the event, Click Here.

If you are able to attend this event, email us and we will post your comments regarding the festival.

Fans Visit Chef Carlos... And Share With Us.

Domina, one of our winners, in the Top Chef Poem / Haikus/ Ballad contest, visited Chef Carlos restaurant. She took her new Top Chef apron with her and Chef Carlos was more than happy to sign it.

It reads, "Zoe, Break an Egg" Chef Carlos Fernandez

Thanks for sharing the photo with us Domina and enjoy the apron.

Remember everyone, filming of Season 3

starts in three weeks, in Miami.

Another TC fan had the opportunity to dine at Chef Carlos Hi-Life Cafe and emailed us the following review. Though they were not a mystery shopper, they wrote their review in that format. Chef Carlos... you did good.

S.O.O.S. Fresh Eyes Restaurant Review

Superlatives:
1) FOH Training and Execution. All FOH personnel obviously well-trained, professional and personable. They upsell in the manner prescribed without sounding robotic. Knowledgeable on menu and preparations. Team service technique well-executed by all.
2) Wine List/Wine Bar. A very well thought-out selection of wines appropriate for the size and style of the restaurant.
3) Desserts. The two I sampled were excellent. Observations of other diners showed major Yum factor on other desserts. Here, the eclectic nature of the items worked perfectly.
4) Salmon Entree. Delicious. Perfectly cooked. Served at optimal temperature. Giant portion. Clever good-fit side items (potato wedges and sauted spinach) also excellent.

Objections:
1) Two items on Day One were served near the edge of the wrong temperature. In both cases, this couldn't be called a question of balance. It would be difficult to serve Gazpacho too COLD or Crab Cakes too HOT. The Gazpacho should have been a tad colder and the Crab Cakes a tad hotter.
2) Giant Glob of rice that was unappealing, over-cooked, nearly tasteless, and really not a very smart selection even if it had been cooked and seasoned properly.

Observations:
1) Clientele on both busy nights was 50/50 Male/Female, average age 50, fit, affluent and probably frequent diners out.. ZERO former linebackers or fatties for whom quantity would be the decisive factor. Several groans of "I have no room for dessert" heard from female patrons. My Day One Crabcakes and Day Two Salmon had me (165 pounds and hungry) nearly too full before dessert. Big entree portions AND quite filling bread-service items.
2) Very eclectic food menu. Pretty sure Carlos describes it proudly as "eclectic" or some similar adjective in advertising copy.
Menu could be LESS eclectic, easier to execute, and smaller and STILL be by far the most eclectic restaurant in the neighborhood.

Suggestions:
1) Reduce portion sizes in general. Eliminate starch sides on some entree items. Make bread service just as delicious but less filling. Items currently offered were sweet potato fries and thick rolls.
2) Simplify menu and perhaps have some sort of theme to a majority of the entrees.

Flat 5 point Scale (not taking into account City and Price) on items personally eaten.
1 salad 4.4 points. 1 Soup 3.5 points. 1 appetizer 4.5 points. 2 Entrees 3.5 and 5.0. 2 desserts 4.5 and 5.0.

Factoring in the general restaurant quality of Fort Liquordale (mediocre) and price (very reasonable), the adjusted scale rating for the Hi-Life Cafe is............4.8 on a 5 point scale. One of the best restaurant values in South Florida.

On a Top Chef Blogger fan note, my impression NOW is that Bravo swished or gayed Carlos up quite a bit in how he was presented via editing on the show. Real life work environment Carlos has no stereotypical "gay" mannerisms, voice inflections, or behaviors. Well spoken, confident and clearly well-liked by his staff.
To my mind, one of the only examples of professional behavior on Top Chef Season Two was the way Carlos directly but politely asked Bada Bing Betty whether she had changed her cookie recipe. Having met him, I think that's the real Carlos and not the kind of swishy person he appeared to be in other edited scenes.

Chef Lee Anne Drop By The Kitchen

What a thrill!!!
Lee Anne stopped by to chat with all of us.

Us: Lee Anne, thank you so much for agreeing to do this interview. Knowing how busy you are, yet you agreed to answer our questions, really speaks of your character. You are a doll in our books!

Tell us a bit about yourself. What were the Lee Anne Wong high school years like? First crush? First Kiss? Bad hairstyles you want to confess to?
Lee Anne: High School was fun, if not a bit awkward. I was heavily involved in school sports and activities and somehow managed to get into the average teenage trouble every now and then. First crush started in grade school, (shamefully) probably on a variety of budding young tv and movie stars, like Kirk Cameron or Ralph Macchio. First kiss happened much earlier, on the playground in preschool. Bad Hairstyle? Yes, distinctly two. I got the bright idea to perm my hair in 4th grade, and surprisingly my mom let me. Let’s just say by my 5th grade school photo, I had gone to a Supercuts and had to chop almost all of my hair off.

Us: What made you decide to become a chef?

Lee Anne: My friends really nudged me in that direction. I had been working in restaurants since I was 15, and my mom is a great cook, so food has always been an important part of my life. I think my background in the creative arts (4 years of art school) married well with my interest in tasty delicious things. To be honest, I think the only reason my friends encouraged me to go to culinary school is so I could improve the quality of the food I was cooking for them.

Us: How have you accomplished so much at such a young age?
Lee Anne: All work and lots of play makes Wong a busy bee. I have been blessed to be surrounded and taught by some of the best people in the industry. My first chefs, Marcus Samuelsson and Nils Noren (who I now work with at the school), really mentored me and encouraged me as a young cook to write recipes and ideas down. Being at The French Culinary Institute, I have had the privilege of working with chefs like Jacques Pepin, Andre Soltner, Ferran Adria, and Martin Berasategui, to name a few. I am still learning from everyone I get to work with, and I make it a point to bring my knives with me and stage somewhere whenever I travel, even for vacation.

Us: If you couldn't be a chef, what would you do?
Lee Anne: I can’t imagine doing anything else right now. Maybe run a rum plantation in the Caribbean.

Us: I admit to being one of those people wishing you and Harold hooked up but you both say you are just friends. Are you seeing anyone now?

Lee Anne: It’s been fun to dash the hopes of many. I have a wonderful boyfriend who lives in Los Angeles, and we have been together since last summer.

Us: Season 2 was a roller coaster ride. You were there for some of it. Do you feel the chefs were edited fairly?
Lee Anne: Yes and no. Obviously what the audience gets to see is the edited version of each individual. However, if you’re gonna say it on camera, it’s your own damn fault for putting it out there. Know what I mean?

Us: Why do you think Marcel was picked on?
Lee Anne: Marcel’s a good kid. A little socially inept and extremely annoying at times, but passionate and very focused. There’s always someone everyone enjoys picking on. Unfortunately we do not live in a Utopia and Top Chef is a competition. I was surprised at the sheer ferocity in which the contestants attacked Marcel.

Us: Do you feel there was an actual Top Chef this season?
Lee Anne: No comment.

Us: What do you feel was the difference between season 1 and season 2?
Lee Anne: For the most part, we were much more professional and focused on the task at hand, rather than the personality conflicts. I think there is still a greater sense of camaraderie with us, as most of us have become great friends. I was actually out the other night with Dave, Harold, and Stephen. Andrea, Miguel, Cynthia, and Candice hang out when they can too. They’re like family to me.

Us: Do you feel those who were calling for Cliffs arrest after the "prank gone bad" are being too harsh?
Lee Anne: Arrest? Didn’t hear about that one. He did violate his contract, and took his punishment like a man. However there were other individuals involved who I feel got off light. It is sad that Cliff was disqualified, because I found him to be one of the better contestants who could’ve gone all the way.

Us: What are some challenges you would like to see?
Lee Anne: The Easy Bake Oven Challenge. Maybe a miniature food challenge. Or the Bronx Zoo challenge.

Us: What do you do for fun?
Lee Anne: I eat, I drink, and engage in activities that make me merry, like thinking of new ways to incorporate more pork into everyone’s diet. I go out to eat with friends all the time. We’ve got a couple of favorite places we like to hang out. The occasional game of drunken shuffle board or Big Buck Hunter happens. I also really enjoy entertaining and cooking for my friends. I guess the one thing that I find the most fun is traveling. Hawaii was a hoot and I was actually supposed to go back last week for a Valentine’s Day surprise for my boyfriend, but Mother Nature bitch slapped me and said, “You’re gonna have to stay in New York for now.”

Us: Talked to Tiffani recently?
Lee Anne: No, I haven’t spoken to her since the reunion show, but she is doing really well from what I hear. She’s now the executive chef at Riche in New Orleans. I am sure she’s cooking some really tasty food for the masses.

Us: Would you consider doing Top Chef All-Stars if they asked?
Lee Anne: Of course, but I am almost positive I would not be allowed to participate since I work on production now. Legal stuff.

Us: Whats next on your calender?
Lee Anne: I head to Vegas this weekend to do some work for Samsung. Then 3 weeks to get my act together at work before I leave for Miami for 8 weeks to film TC3.

Us: Will you be working with Bravo again for Top Chef, season 3?
Lee Anne: Indeed, I’ll be running the culinary end of the show. Should be challenging. Hopefully I’ll get a tan while I’m down there.

Us: Whats your favorite Movie?
Lee Anne: Anchorman, Big Night, Kill Bill, and Monty Python and the Holy Grail.

Us: Book
Lee Anne: Elements of Taste, Pig Perfect, and Schott’s "Book of Food Miscellany"

Us: DVD
Lee Anne: Is this the same as movie?

Us:CD
Lee Anne: Pixies, Muse, Arcade Fire, Van Halen, Jeff Buckley, and Etta James

Us:TV Show
Lee Anne: Entourage, Rome, Old School Iron Chef, Seinfeld, CSIGuilty

Us:Pleasure
Lee Anne: French fries, all varieties of cheese, shopping for pretty new things to wear, and sleep, not necessarily in that order.

Us:Food
Lee Anne: Billionaire’s bacon, the pork buns at Momofuku Ssam, American country hams, basically anything swine. Then there are foods of the green variety, big fan. There’s also grass fed and kobe beef. The Aracuna chicken eggs I get at the greenmarket. Did I mention raw fish? I like the fatty kinds, like salmon, toro, and horse mackerel. Hard to put my finger on a favorite food. I love it all.

Us:Any funny stories from Top Chef, either season, you would like to share?
Lee Anne: Hmmm...I’d have to say the time Miguel came trotting downstairs in his tighty whiteys and fat bastard hat and nothing else. It was not caught on camera, but we all had been drinking that night, and collectively almost pissed ourselves from laughing so hard.

Us: Anything you would like to say to your fans?
Lee Anne:Thanks for all of the support! I get a lot of email and stuff on myspace, and I am not able to answer it all because I am so busy, but your kind words are always appreciated and I hope I have been able to inspire you guys to cook and eat and basically taste life.
Keep your eyes peeled for my website www.leeannewongnyc.com which will hopefully be up and running in 3 months. Love you guys and can’t wait for you to see Season 3!

Us: Thanks for playing along Lee Anne. You will always be Top Chef to us!

Catch Chef Josie Tonight!!!

Hey everyone check out this event below!

Chef Josie will be there for your entertainment!

Looking forward to seeing all of you!

~Chef J

What's up people?

You know that the Crack Staff here at The Marcus Farrar Show arededicated to keep you aprised of all new developments and bring you the most current info on the status of the up-to-date situation of the Thing!

We got more guest!!!!!!!!!!! Big Guest!!!!!!!!!!!!!
And we've got one of the country's biggest names in HIP HOP on the Wheels...

DJ Conquerrah! ( Brooklyn Radio.net )

"Hallelujah Holla Back!"

John Brown from The White Rapper Show has been added!!!

And Josie, another fan favorite from Bravo's Top Chef will step into our kitchen!


We couldn't be happier! Remember, only the Best , people.

Friday Feb.23rd 11:00pm

Piano'sTickets:mfshowinfo@gmail.comwww.pianosnyc.com

Check out YouTube

Marcel - The Washington Post

Marcel's thoughts on pressure cookers.

Read The Washington Post.

Thanks Joni

This Blogger’s Response to Top Chef 2 whiner...I mean winner.

by Chef Back Burner

For those of you who care, my opinion is...YOU WON!!! Get over it. Take the money and move on. You were on a reality show and it still seems to me that even with that experience under your belt you still don't understand it as well as many people out here in the "blogosphere". Reality competition shows are about one thing...winning and it’s not for free. It costs something....that might include your reputation. Like it or not. You signed up, you sold your soul and now your complaining about what winning $100,000 dollars lost you personally. Most people work 5 or 6 days a week, anywhere from 8 to 14 hours a day for an entire year with limited vacation and sick leave to earn at times half of that. You took a short-cut. Nothings wrong with that but you didn’t think it would come easy, did you? It seems to this blogger that you should have educated yourself about reality shows before you went on and said the things you said whether they were in response to something or not...as you said and I quote “I can't say that because everything I said in the show came out of my own mouth.” All you really screwed up was the priceless amount of publicity the show can get you if you can hold your tongue and not become a playground bully. But I believe you’ll make it through.

Harold survived it...actually, it seems to me that most people who participate survived it...win or lose. Suck it up, own it. This is part of life, one of perhaps the 2 greatest lesson, that are the hardest for most people to swallow: Number 1 being, every one is going to die...that one still shakes me up. Number 2, however, is not EVERYONE is going to like you ALL the time. This is true, with or without a reality show editor, ask Donald Trump and Rosie O’Donnell. I’m sure that there were some people in your life, before you joined Season 2 of Top Chef, who thought you were a bit of a...well let’s say it...prick, honestly. Maybe they weren’t as vocal as us “bloggernauts” but I’m sure they were out there.

I think you should calm down for awhile. Try to present yourself in a post-Top Chef mindset. And if I can drop a bit of advice on you: lose your mom. I mean don’t lose her just get her under control. You don’t need her to fight your battle’s. Despite your behavior, I think you’re a big boy who can handle things himself. If you don’t put the kibosh on her now next thing you know she’ll be posting your naked baby pictures to prove what an angel you are...and THAT you won’t live down.

In The News

SEASON 3 IS ON ITS WAY!!

'Top Chef' entrant keeping his knives crossed
Christine Benedetti - Aspen Daily News Staff Writer
Sat 02/17/2007 07:00PM MST

Local chef Randy Placeres thought he'd "made it" when he started working at ocean-side restaurants in Honolulu, Hawaii.

But that was before he made it into the third round of qualifying for Bravo TV's "Top Chef" series.

Going into its third season, "Top Chef" is a reality-based show that matches some of America's best masters of the kitchen against each other to see who comes out on top. A panel of judges makes the cuts.

Before the shows air nationally, hoards of chefs first show up for open auditions in six major American cities or send in DVD applications to the network.

Placeres did both.

"I Fed-Exed a DVD to them, but then I heard they were in Vegas so I went for that extra shot," he said. "I love the show and all of my friends say I would be perfect for it."

When he got into line for the auditions last Sunday there were about 200 people in front of him, he said. He was the third to the last interviewee for the day.

"I thought, 'Oh God, this is not going to be good,' because they had been talking with people all day," said the 37-year-old Placeres. "But somehow I connected with them instantly."

He said morsels of information about his catering business, Aspen Culinary Solutions, and his GrassRoots TV show "Food, Music and Friends" -- featuring episodes such as "Veal and Van Halen" and "Duck and Dr. Dre" -- made his case. "Plus, I told them they could save on a plane ticket to Aspen," he joked, because one of the rewards a Top Chef receives is an appearance at the Food & Wine Classic here in Aspen. In addition, they are awarded $100,000 to kick-start their own culinary dream, plus a feature in Food & Wine magazine.

After the first round of auditions, Placeres went in on Monday for a 25-minute interview with executives. He passed it like flour through a sifter and was told to make a 10-minute DVD about his life in Aspen, highlighting everything from dishing up delicacies to shredding the local slopes.

"It's been quite a whirlwind," he said. "I'm going to try to wrap it up by Monday."

Placeres said he has "no idea" how many people he's competing against but estimates it to be in the thousands "because the show has only gotten bigger and better."

The second season's finale, filmed in Los Angeles, had 3.9 million viewers, according to NBC Universal.

Before moving to Aspen in 1999 to work as a private chef for a family, Placeres spent some time at high-end restaurants in Hawaii and Chicago and then took an executive chef position at a well-known dining spot called Tsunami. He opened his private catering business in 2003, and does everything from intimate dinner parties to catering for 17,000 people during Winter X Games one year.

Another local chef, James Spears, also tried out for "Top Chef" in Vegas last weekend, but did not make it to the second round. The Pacifica Seafood Brasserie sous-chef said: "I'm glad that I stepped up and tried for it instead of sitting around and talking about it."

Spears, who has also worked for Montanga at The Little Nell, said he auditioned late in the afternoon on Saturday, and was only given two minutes with the panel. He said he felt like he "got ripped off," but was planning on trying out again.

At this point, Placeres said, "It's been a fun process so far." He added that the story would be better if he makes it and "I'm hoping this will happen."

SEASON 2 WINNER:

Chef Ilan has a few more things to say. 'Top Chef 2' winner Ilan Hall and his mom go on the offensive

FROM SEASON 1:

Chef Stephen Asprinio is headed for downtown Los Angeles. Read: A 'Top Chef' Uncorked, Over the Moon, a Whiskey Shrine and the Grilled Cheese Underground.

Know of someone trying out for Top Chef?

Have Top Chef news?

Email us and we will share it with everyone.

Reason 13 Why Our Chef Biatch Wouldn't Make it On Top Chef

Chef Biatch is incredibly late but better late then never.

Was to be animated but guess she forgot.

"Chef Biatch was so happy to see her beloved Sam again that she went all King Kong. Well, we all know how that story ended."

Places to Check Out...

Hello TC fans,

Here are a few links for you to check out. May be old news to some but posting them anyway. Remember, if you have any Top Chef tidbits you would like to share, feel free to send them in.

Click HERE for New York Restaurant's' article about Sam.

Click HERE for for information about Tom Colicchio's upcoming visit to the Charleston Food + Wine Festival.

Chef Otto Stop By The Kitchen To Chat With Fans

We always get excited when one of the Chefs drops by the kitchen. Today is a special treat, Chef Otto is in the kitchen with us.

US: Hi Chef Otto, welcome to the kitchen.


US: What was the moment when you decided you wanted to be a chef?
Chef Otto: I never decided to be a Chef, it was predetermined destiny. I was born to be a Chef.

US: Tell us about your teaching career.
Chef Otto: My career in education started in an accidental way. I was hired as a culinary trainer at the Atlantis Resort and Casino in the Bahamas. From there after two years I applied for a job at the CIA. I was hired. Ironically I always wanted to attend CIA, never did. However I ended getting a job there. I moved to Vegas two years ago, returned to the industry and worked as a Garde Manger Chef at the Bellagio, after a year I returned to teaching at the Culinary Institute of Las Vegas and was happy to work under CMC Raimund Hofmeister who unfortunately has left to become Exec Chef/GM of the Space Needle in Seattle.

US: Does the show seen as a joke in the culinary world?
Chef Otto:Well, I can’t speak for the culinary world, only my world.

US: What was your take on season 2?
Chef Otto: I thought there was a lot of childish behavior. At the end of the day what does winning Top Chef mean, winning 100 K, Kenmore kitchen, exposure... The great Escoffier said, "We are Ladies and Gentlemen serving Ladies and Gentlemen." I am sure the Chef of Kings and the King of Chefs is rolling over in his casket.

US: Where you surprised by Ilan`s win?
Chef Otto: No, not really

US: Do you keep in touch with any of the chefs?
Chef Otto: I have spoken to a few of the Chefs on occasion, however I do keep in contact with Carlos.

US: What did`nt we, the fans, get to see from Chef Otto?
Chef Otto: My unique persona, my passion for food and love of people.

US: Tell us about your charity work.
Chef Otto: I am a one-man fundraiser. No matter where I go or where I work I always get involved with the local food pantry. I started an event in Nantucket in 1992 and it is an annual event with proceeds going to the Nantucket Emergency Food Pantry. I am helping organize a Taste of the Nation event in Vegas on 4/26. I will also be posting a video on YOU TUBE regarding hunger.

US: Any funny stories you would like to share?
Chef Otto: How about the time a student was mistook cream cheese for lard when pan frying trout. I looked at him and said, its cream cheese, you could have Chernobyl Heat and it wouldn’t melt this!

US: What advice would you give to someone considering a career in the culinary field?
Chef Otto: Work for 6 months to a year in a restaurant, not a fast food joint but a restaurant. See if you not like it, but love it. It’s not for everyone and that’s ok.

US: What is your favorite

Movie
Chef Otto: Braveheart.

Book
Chef Otto: The places you'll go.

CD
Chef Otto: Too many to list, favorites are, Springsteen, Steely Dan, Miles Davis, Sinatra to name a few.

TV show
Chef Otto: Sunday morning news shows, I am a political junkie.

Guilty pleasure
Chef Otto: Oodles of truffles.

US: Anything you would like to say to your fans?
Chef Otto:Thanks for your support, keep your eye one prize and stay true to yourself. If you don’t believe in yourself no one else will.

US: Thanks for playing along Chef Otto. You are always welcome in our kitchen.

Sunday Roast

Prepared by Chef Biatch

It was just now that Sam realized

he was trying to help Marcel win

and the words "Fuck Me!"

could be heard for miles.

I swear this picture is from 1987

and Padma is wearing Bon Jovi`s necklace.

I don't care how fancy the teardrop-

vinaigrette thing is,

Marcel forgot about the curse of the salad.

"Yum, this is so good.

Hee Hee, I got killer munchies"

Right after building this sand castle,

Ilan and Marcel drew a heart in the sand that read

"I.H. and M.V...BFF"

"Dude, my plate is talking to me"

Dirty mouth?

Ain't enough Orbit in the world Betty.

Nuff saffron there champ?

Marcel and Rosie On "The View"

Watch what Rosie gave Marcel.

Numbers Are In.

NEARLY 3.9 MILLION TOTAL VIEWERS FEASTED ON SECOND SEASON FINALE OF 'TOP CHEF,' PROPELLING FINALE TO #1 TELECAST ON CABLE FOR THE NIGHT AND BESTING ABC'S 'PRIMETIME' IN HEAD-TO-HEAD COMPETITIONPublished: February 1, 2007

NEW YORK - February 1, 2007 – Bravo devoured the competition last night with 3.896 million total viewers and 2.879 Adults 18-49 tuning in to see the bespectacled New Yorker Ilan Hall win the second season finale of "Top Chef" at 10:00 p.m. ET/PT, making the show the #1 telecast on cable for the night and besting ABC's "Primetime" in head-to-head competition in viewers 18-49 (2.879 vs. 2.705), according to Nielsen Media Research. Additionally, 1.768 million total viewers showed their good taste by tuning in to the season premiere of "Top Design" at 11:00 p.m. ET/PT, making it Bravo's highest rated series premiere in network history.

The third installment of Watch What Happens, BravoTV.com's weekly broadband series hosted by Andy Cohen, which immediately followed Top Chef's conclusion at 11:01P, posted strong increases for a second straight week. There were 29,639 reported hits from Akamai from 11:00P-11:40P, +82% above last week reported hits from 11:15P-11:35P.

"After 12 months of consecutive year-over-year growth, last night is another fantastic achievement for Bravo because viewers continue to come to us on air and on line for acclaimed and dramatic entertainment content," said Lauren Zalaznick, President, Bravo. "'Top Chef' came into its own this season as one of cable's biggest and most talked about hits, and 'Top Design' takes the reigns by debuting to both historic numbers and critical acclaim."

"Top Chef" season two finale outpaced the season two finale of "Project Runway" on March 8, 2006 by 16 percent among Adults 18-49 (2.879 vs. 2.472), and 14 percent among total viewers (3.896 vs. 3.409). Additionally, "Top Chef" season two finale bested the inaugraial season one finale on May 24, 2006 by 185 % in Adults 18-49 (2.879 vs. 1.010) and by 157 percent in total viewers (3.896 vs. 1.515). And, compared to its season to date average (excluding the finale), last nights finales was up +108% among P18-49, +85% among P25-54, and +100% among total viewers.

View Ilan and Marcel post show with Andy on Watch What Happens.


Our Sunday Roast is Coming... Stay tune

Where Did We Dine.

Learn more about each of the restaurants where the Chefs

prepared their final challenge.

Donatoni's

IMARI

I Can’t Look...Is It Over Yet?

by Chef Back Burner

I think many of you would agree that this has been the Top Chef season that wouldn’t die! I really don’t know what to say to the winner...Congratulations...Rock on....It’s naptime, here’s your blankie?

Anyway, instead of going off on the last eliminated and the winner I thought I would look back to the beginning...ahh yes the beginning...when we had “Harold hopes” and “Leanne dreams”...When we watched the previews and made our first on the spot picks for winners and losers. I thought I would go back, review my initial thoughts and see how I did for snap judgments...and I also thought I would take you along with me...

Suyai
“Either you’re nuts or you want people to think you’re nuts
...which means you’re nuts.”

I don’t know if she was nuts...but I think she was luckier than she thought she was. Going home this season wasn’t such a bad thing...yah think?

Otto
“Way to much grinding... makes me worry how you stir soup.”

Well we didn’t see him stir soup but he certainly knows

how to stir the “pot”

Emily
“I’m getting a scary Tiffany vibe...

I would love to see her cry before the end of the season.”

She did have a scary Tiffany vibe

but I think she’s also smart and knew she didn’t

want to fall into that expected character.

But she did cry.



Josie
“I like you now, girl...don’t disappoint me.”

And she didn’t. She's a strong person and she stood

by who she was on the inside...competition or not.

Marisa
“Looks like Padma on a bad day...anyone who implies

their sexy...paints a target on their ass...

fire away ladies and gents!”

All I can say is that picture of her caramelizing

crème brulee in a bikini exposed that target to all.


Carlos
“I’m gay and I love to cook...

oh and did I mention that I’m gay?”

I have no doubt that Carlos was one of the sweetest,

if not the sweetest, contestant on this season.

I don’t know much about his food

but he and his partner can come cook at my house anytime...

I’ll supply the wine and the local gays.



Frank
“I’m foreseeing that “Hack” statement coming back to slam

spaghetti in your face...just a hunch.”

Well, I have to say the little mushroom house in fairyland

he made for TGIF was....interesting to say the least.

But I think he proved himself more of a

“bully” than a “hack”.

Mia
“I hope you cook in that hat...it might make up for some other hairstyles...*cough*Marcel...*cough*Ilan“

She was more than the hat or the hairstyle....

she was a genuine person,

whether that meant pointing out cheaters or “dicks”.


Betty
“Bad mommy”

Bad mommy, competitor, and chef.

Nothing about her came across...good.



Michael
“Looks like some guys I knew in college and

I’m not sure I would want to make me a

PB and J sandwich let alone a gourmet meal.”

Yah know, I liked the guys I knew in college...

I still wouldn’t eat their food...but I like them.

I think I feel the same way about Mike.

In fact I’m pretty sure one of my college friends tried

to feed me a Snickers and Cheetos concoction too....hmmmm.

Cliff
“Ok...but I’m not inviting him to any dinner parties at my house...

I like my china.”

And I like my friends...I don’t know how

hospitable it is to wrestle my guests to the ground...

even after a fine wine...or...beer.

Elia
“Ok, she’s cute.”

Until she shaved her head...giving her an entirely different look.

I think she literally and figuratively

defined “two faced” for us.

Sam
“I don’t know you but I am ready to give you

a house full of little chefs....”

He’s still cute but as I heard someone say

on Dr. Phil “Looks get you through the door.

Personality keep you in the house.”

IIan
“I can’t take him seriously...

His hair looks like my 9 month olds...

I want to hand him a pacifier.”

And I truly believe someone should have.

Maybe it would have kept him from

saying all the childish things he did.

My son is now 14 months old and

could easily give Ilan a run for his money

when it comes to sharing a kind smile or tolerating annoying people.



Marcel
“I think the mad scientist thing doesn’t have

anything to do with your cooking...anyone got a mirror?”

Well, you can say what you want about whether

he is a scientist or a chef...but

he still has his hair.

So, those are my first and final thoughts on the chefs...No new Harold, Leanne or Dave, and no new tagline...Maybe it should have been “I’m not your chef, Chef.”

I guess I need some brilliant words about the season now, huh? Well, I think all I can say is the truth behind competitions in general is that just because you win doesn’t mean you are the best...If you win a beauty pageant it doesn’t mean you are the most beautiful person out there...If you win a race it doesn’t make you the fastest in the land....and if you win TOP CHEF it doesn’t mean you are the best chef in the culinary world. It means you are potentially, in the eyes of those judges the best in that particular group. I, for one, am looking forward to the next group of potentials because...

It’s been fun and it’s been real...but it hasn’t been real fun.

Chow Interviews

Click HERE for Ilan Chow Interview

Click HERE for Marcel's Chow Interview

Finally, It's About The Food

Congratulations to Chef Ilan.

You both did an outstanding job.

Our best wishes to Chef Marcel.

In The News/ From Our Mail Box

We elected not to run some of these news items until after the final episode.

Yahoo News: Did Web site spoil Bravo's outcome?

New York Times: Cooking Under Pressure, That’s Reality

Slate: Reality Bites

Easter LA: BREAKING: Top Chef Finale Spoiled AGAIN



Upcoming Events:

For any Top Chef fans in the Kansas City area, Dave Martin from Season One will be appearing at the Greater Kansas City HOME SHOW in March. Dave will be doing cooking seminars Friday through Sunday March 23-25 and will be doing a Q&A and autographs after each session. Chef Dave’s schedule will be online at www.kchomeshow.com beginning in mid-February along with online ticketing and all the details.

Thanks Matt D.