"Talk amongst yourselves " Linda Richman
Wednesday 10:00 PM on BravoIn Season
It's Andrew that was the high strung, ghetto wannabe one. He reminds me of a cross between Eminem and Dr. Morris from "E.R." (redheaded wimp). I winced when I saw a deep-dish pizza with Marmite. But, if Rocco likes it, who am I to argue. What's up with mohawks on chefs? Looks like we have a Sandee clone. After all of the trash talking in the Season 3 blogs, it was funny to see Anthony Bourdain and Rocco DiSpirito judging TOGETHER.
The fact that there was a couple competing together seemed gimmicky. There can be only one. Once again, we have the "I'm not here to make friends; I'm here to compete" person who apparently wasn't good at either. I was surprised that the one with the accent wasn't eliminated first (based on history with Ken in Season 1, Suyah in Season 2, and Clay in Season 3).
The Elimination Challenge was unique for a first episode, which I liked. We need to see a few more eliminations before we can effectively judge.
|I agree that the couple drama certainly had me rolling my eyes. I don't want Top Chef to become Big Brother, or even begin to resemble it a little bit. Please, can we cut the soap opera drama and get to the cooking? Quickfire deep dish pizza challenge was an interesting introduction to these characters, and I have to say the way they portrayed Nimma made it pretty obvious that she wasn't up to the Top Chef challenge. Just didn't seem driven/talented enough to make it in this environment. I did like the Elimination challenge tweak, with the chefs going head to head - nice. But souffle? Couldn't the judges have seen the complete failures associated with that dish coming a mile away? It was also a good way to do the "traditional fare" challenge in a different way. Too early to judge my favorite yet, but, if the preview for next week is an honest portrayal of the show, let me just say, YUCK! What's with the drama so early? If that is the way the season is slated to go, color me gone.|
I think Ninna just got the wind kicked out of her early on when she realized the competition. If I'm not mistaken, she was up against a sous chef from Cirque in NY which is pretty impressive.
And a new season of Top Chef starts out.
The Quickfire thrilled me. Pizza's a food that practically every American knows, and Chicago's specialty is it's deep-dish. I'm a huge fan of it (although a previous food poisoning incident prevents me from eating at a Pizzeria Uno's). I thought the peaches on the pizza was ballsy, and I really liked the risks there. I'm intrigued enough to want to try it myself.
Elimination was tricky. My heart went out to the two chefs making souffles. I've made one before, and I'll never make another one. It was such a disaster. Those are not easy to make. I think Ninna's poor shrimp was worth going home over when compared to the others, easily. Making a dish that wasn't reminiscient doesn't address the challenge, but inedible is inedible.
As for the couple, I think they are at a real disadvantage. But, oh well. They chose this disadvantage, so they'll live with it. If they don't see how much of a disadvantage it is now, they will soon enough. I thought the challenge itself was great for a first challenge, ascertaining the basics is "beginner" to a T, and knowing the basics is key for innovation. Unlike that dreadful "recreation" dish in Season 3 that happened way too late and smacked of the pretentiousness of one place, these were classics. I didn't eat a lot of duck a l'orange, but I knew what it was.
|The one on one elimination was interesting but I wish they could have changed it up just a bit so that if both chefs were bad they both stood a chance for elimination and same with if both were good/winning.|