Top Chef in Texas

[Les Huisman]

This kind of snuck up on me. Just saw an online ad for it today. Starts tonight. Not a lot of talk about this season.

[Brian G r a f s t r o m (Online)]

Can't wait!!!

[e chin]

Double the number of contestants? I guess cuz its Texas.

[J Diven]

Yeah, noticed the other day that this was coming up. I'll record it and have a look I guess.
Anybody following this 'Next Iron Chef: Super Chefs' thingy on Food Network?
Have to say I have not bothered.

[Matt Thomas]

I've never watched a Top Chef season live so I'm particularly excited for this year, especially to be able to read and discuss while it is happening.

[Bill Johnstone]

Not filming in Houston because we would not fork over 6 figures, then the show filed suit to keep what cities paid quiet. I have never watched the show but it sounds like Dr. Jay Miller style promotion.

[Kent Zimmerman]

Anybody following this 'Next Iron Chef: Super Chefs' thingy on Food Network?

I watched the first episode on a whim, and I have to say that it was better than I expected. The thing that will carry this show, is that they have some chefs who clearly know what the Hell they are doing, and they all seem like they really want to win. I'm afraid I already know who one of the finalists is, after a bit of a spoiler dropped while in Chef's restaurant, but I still plan to watch.

Looking forward to where they are going with Top Chef this season....

[Chris Freemott]

How can you possibly not know how to butcher an animal and be on this show?

[Kent Zimmerman]

How can you possibly not know how to butcher an animal and be on this show?

Unreal. I'm really glad Tom just kicked him out immediately.

That said, even if you did know how to properly butcher a primal, it's gotta be a little unnerving to have to do it with Colicchio and Emeril standing over your shoulder.

[Matt Thomas]

How can you possibly not know how to butcher an animal and be on this show?

He even has his own line of knives! Knives that he uses when he cooks for celebrities. I was ready to buy one until I noticed this disclaimer: Not intended for use on primal cuts.

http://www.ctsknives.com/ctsknives.shtml

[C. Grimm]

Anybody following this 'Next Iron Chef: Super Chefs' thingy on Food Network?

I watched the first episode on a whim, and I have to say that it was better than I expected. The thing that will carry this show, is that they have some chefs who clearly know what the Hell they are doing, and they all seem like they really want to win. I'm afraid I already know who one of the finalists is, after a bit of a spoiler dropped while in Chef's restaurant, but I still plan to watch.

Looking forward to where they are going with Top Chef this season....

I think it is far and away the best of the Food Network shows.

Looks like by next week they will be down to a manageable number of contestants. I hope Edward Lee makes the cut - though it doesn't look good -I had a superb meal at 610 Magnolia a couple of years ago.

Eater has suggested that there will be a supplemental on-line competition in order to give one chef a second chance. I have not looked into this further.

[Mel Hill]

I think they should re-name this show to Top Tattoo.
Boy, does this crew have a lot of ink!



Thrilled to see 5 chefs from Chicago make the first cut.
might have to find a recipe for pig skin ravioli

[Jay Carroll (Online)]

A great first episode...love the "celebrity" chef getting kicked off before cooking a thing! And a vegan chef on the show...don't really know why they would even let him start.

The talent level of the chefs keeps getting better and better.

Should be a good season.

[Francis S]

Not only ink. There is the regular standard amount of other preference style contestants too.

NTTATWWT.

I think they should re-name this show to Top Tattoo.
Boy, does this crew have a lot of ink!

http://gothamist.com/2011/09/22/a_gay_m ... ng_wan.php
http://sissydudeomen2.tumblr.com/post/631306014/chef-ty

[Kenny H]

How can you possibly not know how to butcher an animal and be on this show?

Unreal. I'm really glad Tom just kicked him out immediately.

That said, even if you did know how to properly butcher a primal, it's gotta be a little unnerving to have to do it with Colicchio and Emeril standing over your shoulder.

That was good production value there even if it was a waste. I couldn't suffer that guy and his celebrities for even one show. Even if you don't know how to butcher well if you have a vague knowledge of anatomy and a sharp knife you could avoid looking like the ass-clown that guy was.

Awesome level of talent this year. A couple years back they slipped a bit, serious crew this year.

[Francis S]

It was/is just another point of conversation. WTF does it matter that lots of the players are colored with lots of ink? I have no difficulties with anyone's choice or preference of lifestyle. This guy just goes to considerable length to point out his. I'm not sayin', I'm just sayin'. You know, in a conversational direction.

[Brian Abramson]

I thought it was a good episode but surely wasn't a good showing for the Seattle chefs. The woman from Spur who forgot to put the fried rabbit on the plate seemed like she may have been hitting Seattle's finest a but too hard. She may have been good though had she remembered to put it on as Spur has talent.

The one Seattle guy booted worked at a random bar not known for its food and and although I've heard good things about the vegan guy's restaurant it probably doesn't make sense to go on Top Chef if you're a vegan chef.

At least they're getting rid of the scrubs right out of the gates and should have talent left so it should be a good season as long as they don't go into top caterer mode. Downgrade from Ripert to Emeril although he doesn't bug as much a he used to.

[Michel Abood]

Interesting episode, but as Brian points out they're getting rid of the weaklings right off, which I like. That "celebutard" chef really bugged me, his arrogance was way out of line (and yes, I know most chefs can be a bit full of themselves). How can he volunteer to butcher when he can't even slice things correctly????

Still, this season looks interesting, though it does seem to be somewhat under the radar for some reason.

[G. Greenbaum]

Just wanted to give a shout out form my former boss at Bistro LQ, Laurent Quenioux. He is in the 3rd group to cook in this weeks episode. We are routing for him as well as the other LA chefs. LA looks to be well represented and strong this season. And I guess I'll come out and say it, but Dakota is hot!

[e chin]

And I guess I'll come out and say it, but Dakota is hot!

She reminds me of Talia Shire. Not sure which one Rocky or Godfather version.

[Francis S]

Dakota Weiss and Whitney Otawka


Grayson Schmitz and Nyesha Arrington

I'd boink all of them.

[Jay Carroll (Online)]

Man they are changing it up this year. I like this cook to get in thing. Didnt go to the web to watch the last 2 cook- who got in?

[Craig B]

fellow New England Culinary grad, co-worker, friend and Chicago chef Heather Terhune was in the 1st group and advanced. Nice to see someone who I know has serious chops move on

[Matt Thomas]

Man they are changing it up this year. I like this cook to get in thing. Didnt go to the web to watch the last 2 cook- who got in?

Neither got in per se. I forget the guy's name, but he will compete with whichever chef is eliminated that week in a one on one quickfire. If he wins, he keeps going, if he loses he is done. At least that is how I understand it.

[Corey N.]

I was glad to see that Beverly Kim, a Chicagoan, made it through. Gotta root for the local team!

[Eric LeVine]

Man they are changing it up this year. I like this cook to get in thing. Didnt go to the web to watch the last 2 cook- who got in?

Neither got in per se. I forget the guy's name, but he will compete with whichever chef is eliminated that week in a one on one quickfire. If he wins, he keeps going, if he loses he is done. At least that is how I understand it.

Yep. He waits in the wings to battle whomever is eliminated each week. Winner remains. And at the end the last one standing is resurrected.

[Matt Thomas]

Man they are changing it up this year. I like this cook to get in thing. Didnt go to the web to watch the last 2 cook- who got in?

Neither got in per se. I forget the guy's name, but he will compete with whichever chef is eliminated that week in a one on one quickfire. If he wins, he keeps going, if he loses he is done. At least that is how I understand it.

Yep. He waits in the wings to battle whomever is eliminated each week. Winner remains. And at the end the last one standing is resurrected.

Oh ok. I wasn't sure when the winner would be brought back into the competition. Do you know will they be put into the final 4?

[Eric LeVine]

Last I checked there was supposed to be a video explaining the whole thing on the Bravo site, but trying to play it just gets the bonus quickfire. I am hoping once they fix that some more of the structural details will be clear. I am just going on the 20 second explanation that Tom gave to the two seemingly eliminated contestants.

[Les Huisman]

Just watched it last night. I like the way it started this year, it should make for a better competition. We shall see.

[Curt Wood]

This eliminate someone who then gets to cook back in sounds an awful like Redemption Island on Survivor.

[Michel Abood]

Just watched it last night. I like the way it started this year, it should make for a better competition. We shall see.

Agreed, though I hate the term "on the bubble". Giving good chefs who had bad luck another chance makes sense at the beginning, but I'm not sure it'll make sense further down the line as things get hot. After a while, you either make it or you don't, I mean this is a competition after all. BTW, were the judges a tad harsher with the last group than the 1st two groups?

[Eric LeVine]

I got the sense that the bubble thing was just for the first wave as they went from 29 down to 16. I think going forward the format will be more familiar.

[L Goldsmith]

Also bumped into this show on VOD. Added it to the recording mix even though the past few seasons were not as good as I was hoping. So glad the celebrity chef was tossed as quickly as he was. His ego was crazy. I like the new format and judges so far.

I am actually really liking The Next Iron Chef Superchefs. Their comfortability on camera is making it more enjoyable for me personally.

[Matt Thomas]

I much prefer this episode to the last 2. Glad to be back in the Top Chef regular format.

Spoiler alert:







I was disappointed to see Keith go.

[Francis S]

Keith seemed to be a really good guy. The things he did wrong however, were really stupid. Someone has to get booted. His mistakes were too stupid to be "Top Chef".