I am so surprised that there isn't more talk here about Top Chef.
These people who compete are so incredibly creative and competent it's
amazing.

Did Arianne get thrown under the bus? Has any one been to her
restaurant in NJ, which has a very high Zagat rating? Do you think
Hosea should have been Top Chef? His he a better chef than Stephan?

Maybe Carla is really the best chef of them all but listened to Casey
when she should have done her food.

What really gets me is how they all can pull in incredible flavors and
ideas in so short a period of time. It's not Iron Chef but close!

Alan

"Alan Calan" > wrote in message
...
>I am so surprised that there isn't more talk here about Top Chef.
> These people who compete are so incredibly creative and competent it's
> amazing.
>
> Did Arianne get thrown under the bus? Has any one been to her
> restaurant in NJ, which has a very high Zagat rating? Do you think
> Hosea should have been Top Chef? His he a better chef than Stephan?
>
> Maybe Carla is really the best chef of them all but listened to Casey
> when she should have done her food.
>
> What really gets me is how they all can pull in incredible flavors and
> ideas in so short a period of time. It's not Iron Chef but close!
>
> Alan

IMO, any of the top six or so could have won. In the early episodes, a few
of the less talented are gone quickly. The rest don't have to win, they
just have to not lose to get to the next event. When you get to the final
four, they all have a good shot, but just one bad day can cost the title.
The outcome may be different if there was a cumulative score along the way.

I don't think Carla was the best, but she certainly made a good showing for
two tasks before the final. Early on I did not think she'd go that far.
Kind of a goofy personality, but a fun one.

Fabio (who won fan favorite) was an excellent chef, but I don't think he
should have won. Judges seen to agree. The exposure will get him where he
wants to go though.

I Hosea the Top Chef? Maybe and I'm glad he won because Stephan was kind of
an arrogant personality, but he my, in fact, been the best overall if
points wee cumulative.

In article >,
Alan Calan > wrote:

> I am so surprised that there isn't more talk here about Top Chef.

What really surprises me is how many people think that a one hour tv
show is filmed in one hour, or a three hour movie is filmed in three
hours.

> What really gets me is how they all can pull in incredible flavors and
> ideas in so short a period of time. It's not Iron Chef but close!

From what I've read about Iron Chef America, what really happens in
Kitchen Stadium isn't much like it looks on the final show. Let's say
that the secret ingredient is chestnuts. One contestant decides to cook
fresh pig snouts stuffed with chestnut puree. Lo and Behold, there are
fresh pig snouts right there! In fact, every ingredient they need is
right there! And all the equipment is right there, and further more,
everything is already turned on and up or down to temperature, depending
on whether it's an oven or a freezer! And now, it's one second before
the buzzer, and the contestant has waited until that one last second to
put the one last garnish on that one plate to be judged! Pretty
dramatic! But when it's time for judging, there are four of every
plate, one for each judge and one for the Chairman! Where did the other
three plates come from? Do they have one of those replicators like you
see on Star Trek?

I would continue on, but sadly enough, my computer has completely run
out of exclamation marks.

:-(

--
Dan Abel
Petaluma, California USA

On Wed, 04 Mar 2009 20:20:49 -0800, Dan Abel > wrote:

>In article >,
> Alan Calan > wrote:
>
>> I am so surprised that there isn't more talk here about Top Chef.
>
>What really surprises me is how many people think that a one hour tv
>show is filmed in one hour, or a three hour movie is filmed in three
>hours.
>
>> What really gets me is how they all can pull in incredible flavors and
>> ideas in so short a period of time. It's not Iron Chef but close!
>
>From what I've read about Iron Chef America, what really happens in
>Kitchen Stadium isn't much like it looks on the final show. Let's say
>that the secret ingredient is chestnuts. One contestant decides to cook
>fresh pig snouts stuffed with chestnut puree. Lo and Behold, there are
>fresh pig snouts right there! In fact, every ingredient they need is
>right there! And all the equipment is right there, and further more,
>everything is already turned on and up or down to temperature, depending
>on whether it's an oven or a freezer! And now, it's one second before
>the buzzer, and the contestant has waited until that one last second to
>put the one last garnish on that one plate to be judged! Pretty
>dramatic! But when it's time for judging, there are four of every
>plate, one for each judge and one for the Chairman! Where did the other
>three plates come from? Do they have one of those replicators like you
>see on Star Trek?
>
>I would continue on, but sadly enough, my computer has completely run
>out of exclamation marks.
>
>:-(

Iron Chef isn't really like what I see on the teevee? I shall take to
my bed and read only seafaring novels.

Incidentally I saw a bit of a crummy sf movie (something about the sun
exploding) late last night with the Chairman playing the part of an
airman.
--

modom

Dan wrote about Iron Chef:

> From what I've read about Iron Chef America, what really happens in
> Kitchen Stadium isn't much like it looks on the final show. Let's say
> that the secret ingredient is chestnuts. One contestant decides to cook
> fresh pig snouts stuffed with chestnut puree. Lo and Behold, there are
> fresh pig snouts right there! In fact, every ingredient they need is
> right there! And all the equipment is right there, and further more,
> everything is already turned on and up or down to temperature, depending
> on whether it's an oven or a freezer! And now, it's one second before
> the buzzer, and the contestant has waited until that one last second to
> put the one last garnish on that one plate to be judged! Pretty
> dramatic! But when it's time for judging, there are four of every
> plate, one for each judge and one for the Chairman! Where did the other
> three plates come from? Do they have one of those replicators like you
> see on Star Trek?

Moreover, the choice of Iron Chef is obviously made well before the cooking
starts, and the judges are selected based on the chefs competing. Do you
think it's an ACCIDENT that Akiko "Oily" Katayama just happens to be a judge
for 99% of Morimoto's events, and is not a judge for ANYBODY ELSE? And since
Mario Batali has been off gallivanting around Spain for months on end, I
have no idea why they even keep showing him as a POSSIBLE competitor.

Also, since this is a thread about Top Chef, did anybody notice that Ariane
from Top Chef was acting as a sous chef for Amanda Freitag when Freitag
competed against Bobby Flay recently? I'm a bit puzzled as to why she'd do
that, if her own restaurant was doing the bang-up business that has been
reported.

Bob

"Bob Terwilliger" > wrote in message
...
> Dan wrote about Iron Chef:
>
>> From what I've read about Iron Chef America, what really happens in
>> Kitchen Stadium isn't much like it looks on the final show. Let's say
>> that the secret ingredient is chestnuts. One contestant decides to cook
>> fresh pig snouts stuffed with chestnut puree. Lo and Behold, there are
>> fresh pig snouts right there! In fact, every ingredient they need is
>> right there! And all the equipment is right there, and further more,
>> everything is already turned on and up or down to temperature, depending
>> on whether it's an oven or a freezer! And now, it's one second before
>> the buzzer, and the contestant has waited until that one last second to
>> put the one last garnish on that one plate to be judged! Pretty
>> dramatic! But when it's time for judging, there are four of every
>> plate, one for each judge and one for the Chairman! Where did the other
>> three plates come from? Do they have one of those replicators like you
>> see on Star Trek?
>
> Moreover, the choice of Iron Chef is obviously made well before the
> cooking
> starts, and the judges are selected based on the chefs competing. Do you
> think it's an ACCIDENT that Akiko "Oily" Katayama just happens to be a
> judge
> for 99% of Morimoto's events, and is not a judge for ANYBODY ELSE? And
> since
> Mario Batali has been off gallivanting around Spain for months on end, I
> have no idea why they even keep showing him as a POSSIBLE competitor.
>
> Also, since this is a thread about Top Chef, did anybody notice that
> Ariane
> from Top Chef was acting as a sous chef for Amanda Freitag when Freitag
> competed against Bobby Flay recently? I'm a bit puzzled as to why she'd do
> that, if her own restaurant was doing the bang-up business that has been
> reported.
>
> Bob
>
>
I would be interested in knowing how the behind the scenes planning
works out. When the cooking begins, they both, and their sous chefs, know
exactly what to cook and when. I've wondered where the other plates come
from also. I guess we'll never know since it would take away from the drama
of the show.....Sharon

Alan Calan wrote:
> I am so surprised that there isn't more talk here about Top Chef.
> These people who compete are so incredibly creative and competent it's
> amazing.


I imagine that many people here, like me, burned out long ago on
the Food Network except for one or two favorites.

Top Chef feels like all the "reality" major network shows, contrived
and gimmicky. Much of the rest of F.N. also seems tired and geared
to entertainment rather than instruction or inspiration.

gloria p

"Gloria P" > wrote in message
...
> Alan Calan wrote:
>> I am so surprised that there isn't more talk here about Top Chef.
>> These people who compete are so incredibly creative and competent it's
>> amazing.
>
>
> I imagine that many people here, like me, burned out long ago on
> the Food Network except for one or two favorites.
>
> Top Chef feels like all the "reality" major network shows, contrived
> and gimmicky. Much of the rest of F.N. also seems tired and geared
> to entertainment rather than instruction or inspiration.
>
> gloria p

Top Chef isn't on Food Network.

Ms P

Gloria P wrote:

> Alan Calan wrote:
> > I am so surprised that there isn't more talk here about Top Chef.
> > These people who compete are so incredibly creative and competent
> > it's amazing.
>
>
> I imagine that many people here, like me, burned out long ago on
> the Food Network except for one or two favorites.

It's not a Food Network show. It's on Bravo.





Brian

--
Day 30 of the "no grouchy usenet posts" project

On Mar 4, 8:55*pm, Alan Calan > wrote:
> I am so surprised that there isn't more talk here about Top Chef.
> These people who compete are so incredibly creative and competent it's
> amazing.
>
> Did Arianne get thrown under the bus? *Has any one been to her
> restaurant in NJ, which has a very high Zagat rating? *Do you think
> Hosea should have been Top Chef? *His he a better chef than Stephan? *
>
> Maybe Carla is really the best chef of them all but listened to Casey
> when she should have done her food.
>
> What really gets me is how they all can pull in incredible flavors and
> ideas in so short a period of time. *It's not Iron Chef but close!
>
> Alan

Loved the reunion- the funniest one ever. I think Gail and the others
had it right when they commented on the editing....and I'm sure that's
not the only time that a couple of the cheftestants were drunk at
judges' table .... what a hoot. And, of course, Fabio-lous was to die
for! Jamie was really funny, too.

I think Hosea won by not screwing up, rather than by being the best.
Carla would have been my first choice - Casey threw her under the bus,
blaming her problems on her, rather than taking any responsibility for
leading her down the wrong path. Any other sous chef would have just
shut up .... and Carla wasn't especially speedy in any of the
challenges - remember the oysters? Yet, she always managed to get it
done in the end. Casey thought she had to "do it all," and I'm sure
that wasn't the case. Stefan would have been my second choice.
(Note, he was the only one who consoled Carla at final judges' table,
when Carla was crying. Hosea just walked away.)

N.

On Mar 4, 10:20*pm, Dan Abel > wrote:
> In article >,
> *Alan Calan > wrote:
>
> > I am so surprised that there isn't more talk here about Top Chef.
>
> What really surprises me is how many people think that a one hour tv
> show is filmed in one hour, or a three hour movie is filmed in three
> hours.
>
> > What really gets me is how they all can pull in incredible flavors and
> > ideas in so short a period of time. *It's not Iron Chef but close!
>
> From what I've read about Iron Chef America, what really happens in
> Kitchen Stadium isn't much like it looks on the final show. *Let's say
> that the secret ingredient is chestnuts. *One contestant decides to cook
> fresh pig snouts stuffed with chestnut puree. *Lo and Behold, there are
> fresh pig snouts right there! *In fact, every ingredient they need is
> right there! *And all the equipment is right there, and further more,
> everything is already turned on and up or down to temperature, depending
> on whether it's an oven or a freezer! *And now, it's one second before
> the buzzer, and the contestant has waited until that one last second to
> put the one last garnish on that one plate to be judged! *Pretty
> dramatic! *But when it's time for judging, there are four of every
> plate, one for each judge and one for the Chairman! *Where did the other
> three plates come from? *Do they have one of those replicators like *you
> see on Star Trek?
>
> I would continue on, but sadly enough, my computer has completely run
> out of exclamation marks.
>
> :-(
>
> --
> Dan Abel
> Petaluma, California USA
>

You should have watched the "behind the scenes" at kitchen stadium
shows .... the contesting chefs are given choices for the secret
ingredients before the show, so they can say that if such and such is
the ingredient, then I'll need these things, and if the other choice
is the secret, then I'll need these other things.

The chef only has to prepare one plate - the others are copied by
either the chef's staff or the stadium staff, so there are 4.

N.

Gloria P wrote:

> I imagine that many people here, like me, burned out long ago on
> the Food Network except for one or two favorites.

Bob and I enjoy watching "Chopped," and a couple of their other
challenge style shows.

He watches a bit more of the Fine Living channel that I do.

I also DVR "Hell's Kitchen" and the BBC and American versions of
"Kitchen Nighmares" when that show is on for the season.

> Top Chef feels like all the "reality" major network shows, contrived
> and gimmicky. Much of the rest of F.N. also seems tired and geared
> to entertainment rather than instruction or inspiration.

Top Chef is on Bravo. Earlier in the season I saw Bravo's mother ship,
NBC, airing episodes of Top Chef. Now they have a new series based on
BBC's "Last Restaurant Standing" airing in the next week.

I don't care about Food Network as a whole, but I do like food T.V.!

--Lin

On Mar 4, 10:35*pm, "modom (palindrome guy)" >
wrote:
> On Wed, 04 Mar 2009 20:20:49 -0800, Dan Abel > wrote:
> >In article >,
> > Alan Calan > wrote:
>
> >> I am so surprised that there isn't more talk here about Top Chef.
>
> >What really surprises me is how many people think that a one hour tv
> >show is filmed in one hour, or a three hour movie is filmed in three
> >hours.
>
> >> What really gets me is how they all can pull in incredible flavors and
> >> ideas in so short a period of time. *It's not Iron Chef but close!
>
> >From what I've read about Iron Chef America, what really happens in
> >Kitchen Stadium isn't much like it looks on the final show. *Let's say
> >that the secret ingredient is chestnuts. *One contestant decides to cook
> >fresh pig snouts stuffed with chestnut puree. *Lo and Behold, there are
> >fresh pig snouts right there! *In fact, every ingredient they need is
> >right there! *And all the equipment is right there, and further more,
> >everything is already turned on and up or down to temperature, depending
> >on whether it's an oven or a freezer! *And now, it's one second before
> >the buzzer, and the contestant has waited until that one last second to
> >put the one last garnish on that one plate to be judged! *Pretty
> >dramatic! *But when it's time for judging, there are four of every
> >plate, one for each judge and one for the Chairman! *Where did the other
> >three plates come from? *Do they have one of those replicators like *you
> >see on Star Trek?
>
> >I would continue on, but sadly enough, my computer has completely run
> >out of exclamation marks.
>
> >:-(
>
> Iron Chef isn't really like what I see on the teevee? *I shall take to
> my bed and read only seafaring novels.
>
> Incidentally I saw a bit of a crummy sf movie (something about the sun
> exploding) late last night with the Chairman playing the part of an
> airman.
> --
>
> modom- Hide quoted text -
>
> - Show quoted text -

He's quite the actor - has been in many action flicks.

N.

>
> Moreover, the choice of Iron Chef is obviously made well before the cooking
> starts, and the judges are selected based on the chefs competing. Do you
> think it's an ACCIDENT that Akiko "Oily" Katayama just happens to be a judge
> for 99% of Morimoto's events, and is not a judge for ANYBODY ELSE? And since
> Mario Batali has been off gallivanting around Spain for months on end, I
> have no idea why they even keep showing him as a POSSIBLE competitor.

He's still part of Iron Chef, that's why. And his trip around Spain
didn't take that long and IC isn't filmed all year-round. Sheesh.
Any of the Iron Chefs would have a chance to do lots of other things
besides competing - witness all the restaurants they own.

>
> Also, since this is a thread about Top Chef, did anybody notice that Ariane
> from Top Chef was acting as a sous chef for Amanda Freitag when Freitag
> competed against Bobby Flay recently? I'm a bit puzzled as to why she'd do
> that, if her own restaurant was doing the bang-up business that has been
> reported.

I saw that - and Freitag (whom I found to be insufferable) was
recently a judge on "Chopped" (she was also insufferable there).

I think Arianne would do it just for some exposure to the foodie
world; wouldn't you?
>

N.

On Mar 5, 9:30*am, "biig" > wrote:
> "Bob Terwilliger" > wrote in message
>
> ...
>
>
>
> > Dan wrote about Iron Chef:
>
> >> From what I've read about Iron Chef America, what really happens in
> >> Kitchen Stadium isn't much like it looks on the final show. *Let's say
> >> that the secret ingredient is chestnuts. *One contestant decides to cook
> >> fresh pig snouts stuffed with chestnut puree. *Lo and Behold, there are
> >> fresh pig snouts right there! *In fact, every ingredient they need is
> >> right there! *And all the equipment is right there, and further more,
> >> everything is already turned on and up or down to temperature, depending
> >> on whether it's an oven or a freezer! *And now, it's one second before
> >> the buzzer, and the contestant has waited until that one last second to
> >> put the one last garnish on that one plate to be judged! *Pretty
> >> dramatic! *But when it's time for judging, there are four of every
> >> plate, one for each judge and one for the Chairman! *Where did the other
> >> three plates come from? *Do they have one of those replicators like *you
> >> see on Star Trek?
>
> > Moreover, the choice of Iron Chef is obviously made well before the
> > cooking
> > starts, and the judges are selected based on the chefs competing. Do you
> > think it's an ACCIDENT that Akiko "Oily" Katayama just happens to be a
> > judge
> > for 99% of Morimoto's events, and is not a judge for ANYBODY ELSE? And
> > since
> > Mario Batali has been off gallivanting around Spain for months on end, I
> > have no idea why they even keep showing him as a POSSIBLE competitor.
>
> > Also, since this is a thread about Top Chef, did anybody notice that
> > Ariane
> > from Top Chef was acting as a sous chef for Amanda Freitag when Freitag
> > competed against Bobby Flay recently? I'm a bit puzzled as to why she'd do
> > that, if her own restaurant was doing the bang-up business that has been
> > reported.
>
> > Bob
>
> * * I would be interested in knowing how the behind the scenes planning
> works out. *When the cooking begins, they both, and their sous chefs, know
> exactly what to cook and when. *I've wondered where the other plates come
> from also. *I guess we'll never know since it would take away from the drama
> of the show.....Sharon- Hide quoted text -
>
> - Show quoted text -

Gosh, like conspiracy theories much? They have had several showings
of "behind the scenes at Iron Chef." Try to watch one, and you'll
know everything. There isn't any huge secret....

N.

"Bob Terwilliger" > wrote in message
> Also, since this is a thread about Top Chef, did anybody notice that
> Ariane
> from Top Chef was acting as a sous chef for Amanda Freitag when Freitag
> competed against Bobby Flay recently? I'm a bit puzzled as to why she'd do
> that, if her own restaurant was doing the bang-up business that has been
> reported.

My guess is TV exposure. No matter how well the restaurant is doing, any
publicity is good, especially if she has aspirations to be on TV. Why do
any of the TV chef's continue to appear since they all have successful
restaurants? They like being on TV.

Anyone on Top Chef that lasted into the second half will probably do well.
Same with any of the design shows such as Top Design, Trading Spaces, etc.
Lose the first week or two and you may be a loser, but once people know your
name and recognize your face, you hit the big time.

Lin wrote:


> Top Chef is on Bravo. Earlier in the season I saw Bravo's mother
> ship, NBC, airing episodes of Top Chef. Now they have a new series
> based on BBC's "Last Restaurant Standing" airing in the next week.

I think the latter is sort of a mixture of LRS and Hell's Kitchen. If I
remember correctly, there are couples, but they're still in a team
situation with only two restaurants, rather than individual ones.

That was a feature I liked about LRS (aka "The Restaurant"), in that
each couple was on its own, at least in the initial challenge. The ones
up for elimination often had help from the "safe" ones in the final
challenge.




Brian

--
Day 30 of the "no grouchy usenet posts" project

"Nancy2" > wrote in message
...
On Mar 5, 9:30 am, "biig" > wrote:
> "Bob Terwilliger" > wrote in message
>
> ...
>
>
>
> > Dan wrote about Iron Chef:
>
> >> From what I've read about Iron Chef America, what really happens in
> >> Kitchen Stadium isn't much like it looks on the final show. Let's say
> >> that the secret ingredient is chestnuts. One contestant decides to cook
> >> fresh pig snouts stuffed with chestnut puree. Lo and Behold, there are
> >> fresh pig snouts right there! In fact, every ingredient they need is
> >> right there! And all the equipment is right there, and further more,
> >> everything is already turned on and up or down to temperature,
> >> depending
> >> on whether it's an oven or a freezer! And now, it's one second before
> >> the buzzer, and the contestant has waited until that one last second to
> >> put the one last garnish on that one plate to be judged! Pretty
> >> dramatic! But when it's time for judging, there are four of every
> >> plate, one for each judge and one for the Chairman! Where did the other
> >> three plates come from? Do they have one of those replicators like you
> >> see on Star Trek?
>
> > Moreover, the choice of Iron Chef is obviously made well before the
> > cooking
> > starts, and the judges are selected based on the chefs competing. Do you
> > think it's an ACCIDENT that Akiko "Oily" Katayama just happens to be a
> > judge
> > for 99% of Morimoto's events, and is not a judge for ANYBODY ELSE? And
> > since
> > Mario Batali has been off gallivanting around Spain for months on end, I
> > have no idea why they even keep showing him as a POSSIBLE competitor.
>
> > Also, since this is a thread about Top Chef, did anybody notice that
> > Ariane
> > from Top Chef was acting as a sous chef for Amanda Freitag when Freitag
> > competed against Bobby Flay recently? I'm a bit puzzled as to why she'd
> > do
> > that, if her own restaurant was doing the bang-up business that has been
> > reported.
>
> > Bob
>
> I would be interested in knowing how the behind the scenes planning
> works out. When the cooking begins, they both, and their sous chefs, know
> exactly what to cook and when. I've wondered where the other plates come
> from also. I guess we'll never know since it would take away from the
> drama
> of the show.....Sharon- Hide quoted text -
>
> - Show quoted text -

Gosh, like conspiracy theories much? They have had several showings
of "behind the scenes at Iron Chef." Try to watch one, and you'll
know everything. There isn't any huge secret....

N.
I didn't catch that. Our Canadian Food Network has different schedules
for programing....Sharon

"Ms P" > wrote in message
...
>
> "Gloria P" > wrote in message
> ...
>> Alan Calan wrote:
>>> I am so surprised that there isn't more talk here about Top Chef.
>>> These people who compete are so incredibly creative and competent it's
>>> amazing.
>>
>>
>> I imagine that many people here, like me, burned out long ago on
>> the Food Network except for one or two favorites.
>>
>> Top Chef feels like all the "reality" major network shows, contrived
>> and gimmicky. Much of the rest of F.N. also seems tired and geared
>> to entertainment rather than instruction or inspiration.
>>
>> gloria p
>
> Top Chef isn't on Food Network.
>
> Ms P

It is here in Canada....Sharon

On Mar 5, 2:47 pm, "biig" > wrote:
> "Nancy2" > wrote in message
>
> ...
> On Mar 5, 9:30 am, "biig" > wrote:
>
>
>
> > "Bob Terwilliger" > wrote in message
>
> ...
>
> > > Dan wrote about Iron Chef:
>
> > >> From what I've read about Iron Chef America, what really happens in
> > >> Kitchen Stadium isn't much like it looks on the final show. Let's say
> > >> that the secret ingredient is chestnuts. One contestant decides to cook
> > >> fresh pig snouts stuffed with chestnut puree. Lo and Behold, there are
> > >> fresh pig snouts right there! In fact, every ingredient they need is
> > >> right there! And all the equipment is right there, and further more,
> > >> everything is already turned on and up or down to temperature,
> > >> depending
> > >> on whether it's an oven or a freezer! And now, it's one second before
> > >> the buzzer, and the contestant has waited until that one last second to
> > >> put the one last garnish on that one plate to be judged! Pretty
> > >> dramatic! But when it's time for judging, there are four of every
> > >> plate, one for each judge and one for the Chairman! Where did the other
> > >> three plates come from? Do they have one of those replicators like you
> > >> see on Star Trek?
>
> > > Moreover, the choice of Iron Chef is obviously made well before the
> > > cooking
> > > starts, and the judges are selected based on the chefs competing. Do you
> > > think it's an ACCIDENT that Akiko "Oily" Katayama just happens to be a
> > > judge
> > > for 99% of Morimoto's events, and is not a judge for ANYBODY ELSE? And
> > > since
> > > Mario Batali has been off gallivanting around Spain for months on end, I
> > > have no idea why they even keep showing him as a POSSIBLE competitor.
>
> > > Also, since this is a thread about Top Chef, did anybody notice that
> > > Ariane
> > > from Top Chef was acting as a sous chef for Amanda Freitag when Freitag
> > > competed against Bobby Flay recently? I'm a bit puzzled as to why she'd
> > > do
> > > that, if her own restaurant was doing the bang-up business that has been
> > > reported.
>
> > > Bob
>
> > I would be interested in knowing how the behind the scenes planning
> > works out. When the cooking begins, they both, and their sous chefs, know
> > exactly what to cook and when. I've wondered where the other plates come
> > from also. I guess we'll never know since it would take away from the
> > drama
> > of the show.....Sharon- Hide quoted text -
>
> > - Show quoted text -
>
> Gosh, like conspiracy theories much? They have had several showings
> of "behind the scenes at Iron Chef." Try to watch one, and you'll
> know everything. There isn't any huge secret....
>
> N.
> I didn't catch that. Our Canadian Food Network has different schedules
> for programing....Sharon

Sorry, missed the Canadian connection. ;-) It was pretty
interesting. I, too, had always wondered about how did the sous chefs
know exactly where to go, what to grab and what the final menu was the
minute the chairman did his signature "chop" move.

N.

On Mar 5, 2:45 pm, "Default User" > wrote:
> Lin wrote:
> > Top Chef is on Bravo. Earlier in the season I saw Bravo's mother
> > ship, NBC, airing episodes of Top Chef. Now they have a new series
> > based on BBC's "Last Restaurant Standing" airing in the next week.
>
> I think the latter is sort of a mixture of LRS and Hell's Kitchen. If I
> remember correctly, there are couples, but they're still in a team
> situation with only two restaurants, rather than individual ones.
>
> That was a feature I liked about LRS (aka "The Restaurant"), in that
> each couple was on its own, at least in the initial challenge. The ones
> up for elimination often had help from the "safe" ones in the final
> challenge.
>
> Brian
>
> --
> Day 30 of the "no grouchy usenet posts" project

They started out this current series with chef Raymond Blanc, and I
think 9 couples or so - father/daughter, *** men pair, married pairs,
etc. Each week (after the initial one or two), 2 or 3 of the pairs
are brought together for a final challenge to see which one gets their
restaurant "closed." Each pair has their own restaurant. The final
couple has the "Last Restaurant Standing," and purportedly goes into
business with Blanc. I'm finding him kind of insufferable this go-
round, I don't know why.

What you're thinking of - only two restaurants - sounds like
"restaurant wars" episodes on Top Chef.

I don't find any "Hell's Kitchen" flavor to LRS - Blanc is critical,
as are his two minions, but they don't scream and yell like Ramsey,
and all the professionals appear to be interested in each couple
putting forth the best effort/best food possible for the patrons of
their individual restaurants.

N.

Nancy2 wrote:

>> since Mario Batali has been off gallivanting around Spain for months on
>> end, I have no idea why they even keep showing him as a POSSIBLE
>> competitor.
>
> He's still part of Iron Chef, that's why. And his trip around Spain
> didn't take that long and IC isn't filmed all year-round. Sheesh.
> Any of the Iron Chefs would have a chance to do lots of other things
> besides competing - witness all the restaurants they own.

Well... yeah, but when was the last time anybody "chose" Batali? Of the 11
episodes shown so far this season, Batali hasn't competed one single time.
His last "battle" was Episode 11 of season 6, where the "secret" ingredient
was rice, and which aired June 1 of last year -- and of course it was taped
at least a month before that.

Bob

On Thu, 5 Mar 2009 16:00:33 -0500, "biig" > wrote:

>all the "reality" major network shows, contrived
>>> and gimmicky.

Well duh.....contrived and gimmicky is the standard mantra for network
TV. It is strickly CBS, NBS, and ABS.

"Bob Terwilliger" > wrote in message
> Well... yeah, but when was the last time anybody "chose" Batali? Of the 11
> episodes shown so far this season, Batali hasn't competed one single time.
> His last "battle" was Episode 11 of season 6, where the "secret"
> ingredient
> was rice, and which aired June 1 of last year -- and of course it was
> taped
> at least a month before that.

If you were going for the title, would you choose to challenge the strongest
or a lesser competitor? Is Batali one of the winningest? I rarely watch
the show but he is a tough one to beat. I looked on the FN website but I
didn't see any score card.

Ed Pawlowski wrote:

>
> "Bob Terwilliger" > wrote in message
> > Well... yeah, but when was the last time anybody "chose" Batali? Of
> > the 11 episodes shown so far this season, Batali hasn't competed
> > one single time. His last "battle" was Episode 11 of season 6,
> > where the "secret" ingredient was rice, and which aired June 1 of
> > last year -- and of course it was taped at least a month before
> > that.
>
> If you were going for the title, would you choose to challenge the
> strongest or a lesser competitor? Is Batali one of the winningest?

Yes. The Mario situation is a little confusing. He got in a tiff with
FN about them cancelling Molto Mario, and said that he wouldn't be on
Iron Chef anymore. They then went through the whole "Next Iron Chef"
competition. However, Wikipedia says Mario was in two challenges in
2008 (Season 6). He doesn't seem to have been in any Season 7
challenges.

> I rarely watch the show but he is a tough one to beat. I looked on
> the FN website but I didn't see any score card.

Wikipedia has a scorecard, usual caveats apply:

<http://en.wikipedia.org/wiki/Iron_Chef_America>



Brian

--
Day 30 of the "no grouchy usenet posts" project

In article >, "biig" >
wrote:


> > Dan wrote about Iron Chef:
> >
> >> From what I've read about Iron Chef America, what really happens in
> >> Kitchen Stadium isn't much like it looks on the final show.

> I would be interested in knowing how the behind the scenes planning
> works out. When the cooking begins, they both, and their sous chefs, know
> exactly what to cook and when. I've wondered where the other plates come
> from also. I guess we'll never know since it would take away from the drama
> of the show.....Sharon

I read about it somewhere, and so did my daughter. There is a select
audience that gets to watch the taping. If you have a friend, you can
get a ticket. Then you can write about it. There are two choices for
the secret ingredient, so it really is secret. Each chef is given the
two possible secret ingredients well in advance, so they can plan. They
don't find out which it is until the taping starts. Each team makes the
entire menu twice, once for the cameras, with only one plate per item
required, and then for the judges, when they need four plates per item.
The second round is not timed. I'm sure there are some cameras running,
but that isn't the focus.

--
Dan Abel
Petaluma, California USA

"Mr. Bill" > wrote in message
...
> On Thu, 5 Mar 2009 16:00:33 -0500, "biig" > wrote:

I didn't write this......Sharon
>
>>all the "reality" major network shows, contrived
>>>> and gimmicky.
>
> Well duh.....contrived and gimmicky is the standard mantra for network
> TV. It is strickly CBS, NBS, and ABS.
>

Bob, I saw that show and I felt that they went out oif their way for
Flay to keep his unbeaten record. It seemed that Amanda Freitag did a
better over all job.

Arriane's restaurant, according to Zagat's is called CulinAriane and
they gave it a 27 rating and that is damn good. Zagat's says, "It's
"foodie heaven" at the modernNew American BYO....thanks to the
"stellar" and "adventurous cooking of Michael and Ariane Duarte
(pastry chef and executive chef, respectively).

That is a very good review, especially with the 27 rating. It also
says it is tiny in size and has no waiting area, so that could lead to
a lot of conclusions, one of which is that they need the money and
possibly plan to get larger.

On Thu, 5 Mar 2009 04:52:09 -0800, "Bob Terwilliger"
> wrote:

>Dan wrote about Iron Chef:
>
>> From what I've read about Iron Chef America, what really happens in
>> Kitchen Stadium isn't much like it looks on the final show. Let's say
>> that the secret ingredient is chestnuts. One contestant decides to cook
>> fresh pig snouts stuffed with chestnut puree. Lo and Behold, there are
>> fresh pig snouts right there! In fact, every ingredient they need is
>> right there! And all the equipment is right there, and further more,
>> everything is already turned on and up or down to temperature, depending
>> on whether it's an oven or a freezer! And now, it's one second before
>> the buzzer, and the contestant has waited until that one last second to
>> put the one last garnish on that one plate to be judged! Pretty
>> dramatic! But when it's time for judging, there are four of every
>> plate, one for each judge and one for the Chairman! Where did the other
>> three plates come from? Do they have one of those replicators like you
>> see on Star Trek?
>
>Moreover, the choice of Iron Chef is obviously made well before the cooking
>starts, and the judges are selected based on the chefs competing. Do you
>think it's an ACCIDENT that Akiko "Oily" Katayama just happens to be a judge
>for 99% of Morimoto's events, and is not a judge for ANYBODY ELSE? And since
>Mario Batali has been off gallivanting around Spain for months on end, I
>have no idea why they even keep showing him as a POSSIBLE competitor.
>
>Also, since this is a thread about Top Chef, did anybody notice that Ariane
>from Top Chef was acting as a sous chef for Amanda Freitag when Freitag
>competed against Bobby Flay recently? I'm a bit puzzled as to why she'd do
>that, if her own restaurant was doing the bang-up business that has been
>reported.
>
>Bob
>
>

On Mar 5, 3:55*pm, "Bob Terwilliger" >
wrote:
> Nancy2 wrote:
> >> since Mario Batali has been off gallivanting around Spain for months on
> >> end, I have no idea why they even keep showing him as a POSSIBLE
> >> competitor.
>
> > He's still part of Iron Chef, that's why. *And *his trip around Spain
> > didn't take that long and IC isn't filmed all year-round. *Sheesh.
> > Any of the Iron Chefs would have a chance to do lots of other things
> > besides competing - witness all the restaurants they own.
>
> Well... yeah, but when was the last time anybody "chose" Batali? Of the 11
> episodes shown so far this season, Batali hasn't competed one single time..
> His last "battle" was Episode 11 of season 6, where the "secret" ingredient
> was rice, and which aired June 1 of last year -- and of course it was taped
> at least a month before that.
>
> Bob

How often has Morimoto been on in the last year? I can think of only
once, but I could be wrong about that.

Why does it bother you so much about Batali? He still has a show on
Fine Living channel....he and the Food Network parted ways, is all.

N.

Dan, you're right but those of us who cook know that all that couldn't
be done that fast, especially with those precise ending times. I
always assumed the 1 hour was more like 3 hours. I always wondered
about the ingredients and how they were all there but I guess I there
too I assumed that they used what they had. If I found out that they
had the secret ingredient a week before and they could order their
ingredients (or bring it with them) then I'd feel a little cheated.
However, if they learn about the secret ingredient the morning of the
show and have time to bring in all their other ingredients, I'd still
be very impressed but a little less than before.

Alan

On Wed, 04 Mar 2009 20:20:49 -0800, Dan Abel > wrote:

>In article >,
> Alan Calan > wrote:
>
>> I am so surprised that there isn't more talk here about Top Chef.
>
>What really surprises me is how many people think that a one hour tv
>show is filmed in one hour, or a three hour movie is filmed in three
>hours.
>
>> What really gets me is how they all can pull in incredible flavors and
>> ideas in so short a period of time. It's not Iron Chef but close!
>
>From what I've read about Iron Chef America, what really happens in
>Kitchen Stadium isn't much like it looks on the final show. Let's say
>that the secret ingredient is chestnuts. One contestant decides to cook
>fresh pig snouts stuffed with chestnut puree. Lo and Behold, there are
>fresh pig snouts right there! In fact, every ingredient they need is
>right there! And all the equipment is right there, and further more,
>everything is already turned on and up or down to temperature, depending
>on whether it's an oven or a freezer! And now, it's one second before
>the buzzer, and the contestant has waited until that one last second to
>put the one last garnish on that one plate to be judged! Pretty
>dramatic! But when it's time for judging, there are four of every
>plate, one for each judge and one for the Chairman! Where did the other
>three plates come from? Do they have one of those replicators like you
>see on Star Trek?
>
>I would continue on, but sadly enough, my computer has completely run
>out of exclamation marks.
>
>:-(

On Thu, 5 Mar 2009 09:57:24 -0800 (PST), Nancy2
> wrote:

>>
>> Moreover, the choice of Iron Chef is obviously made well before the cooking
>> starts, and the judges are selected based on the chefs competing. Do you
>> think it's an ACCIDENT that Akiko "Oily" Katayama just happens to be a judge
>> for 99% of Morimoto's events, and is not a judge for ANYBODY ELSE? And since
>> Mario Batali has been off gallivanting around Spain for months on end, I
>> have no idea why they even keep showing him as a POSSIBLE competitor.
>
>He's still part of Iron Chef, that's why. And his trip around Spain
>didn't take that long and IC isn't filmed all year-round. Sheesh.
>Any of the Iron Chefs would have a chance to do lots of other things
>besides competing - witness all the restaurants they own.
>
>>
>> Also, since this is a thread about Top Chef, did anybody notice that Ariane
>> from Top Chef was acting as a sous chef for Amanda Freitag when Freitag
>> competed against Bobby Flay recently? I'm a bit puzzled as to why she'd do
>> that, if her own restaurant was doing the bang-up business that has been
>> reported.
>
>I saw that - and Freitag (whom I found to be insufferable) was
>recently a judge on "Chopped" (she was also insufferable there).
>
>I think Arianne would do it just for some exposure to the foodie
>world; wouldn't you?
>>
>
>N.
I agree Nancy, she was rude, like a teenager but I don't think they
let Flay lose. Although he loses graciusly, as I have seen him lose
on Throwdown. I ahve also seen him win and discredit the judges
decision. That's a pretty good show too.

Oh, I thought they said Flay was undefeated. I must have heard it
wrong,

On Thu, 5 Mar 2009 22:28:47 -0500, "Ed Pawlowski" >
wrote:

>
>"Default User" > wrote in message
>>
>>> I rarely watch the show but he is a tough one to beat. I looked on
>>> the FN website but I didn't see any score card.
>>
>> Wikipedia has a scorecard, usual caveats apply:
>>
>> <http://en.wikipedia.org/wiki/Iron_Chef_America>
>>
>>
>>
>> Brian
>
>I don't know if this will stay intact when posted, but here goes:
>
> Iron Chef Specialty Win Loss Draw Total Win %1
> Mario Batali Italian 19 4 0 23 82.6%
> Cat Cora Greek & Mediterranean 13 10 0 23 56.5%
> Bobby Flay Southwestern 22 11 2 35 65.7%
> Masaharu Morimoto2 Japanese 9 9 1 19 50.0%
> Michael Symon3 Mediterranean 7 1 1 9 83.3%
>

Ed, that's true they love to be on TV but more than that they love
their name being talked about. If they are stars, people will come to
their restaurants no matter how awful their food is. After seeing the
Top Chef episode from Le Bernardin, I'd never go there for dinner.

I went to a 80th Bday party at Restaruant Daniel a few years ago. I
was not impressed at all. I don't eat things like fois gras, chopped
liver, seafood or raspberries, so maybe I'm not one to judge some of
these fancier restaurants in NYC. They did serve some things I do
like and I didn't like that either. Dessert was a tiny ball of ginger
ice cream, which was awful, raspberries and some kind of napolean that
was terrible.

I like comfort food not fancy stuff that tastes like brylcream.

On Thu, 5 Mar 2009 13:58:09 -0500, "Edwin Pawlowski" >
wrote:

>
>"Bob Terwilliger" > wrote in message
>> Also, since this is a thread about Top Chef, did anybody notice that
>> Ariane
>> from Top Chef was acting as a sous chef for Amanda Freitag when Freitag
>> competed against Bobby Flay recently? I'm a bit puzzled as to why she'd do
>> that, if her own restaurant was doing the bang-up business that has been
>> reported.
>
>My guess is TV exposure. No matter how well the restaurant is doing, any
>publicity is good, especially if she has aspirations to be on TV. Why do
>any of the TV chef's continue to appear since they all have successful
>restaurants? They like being on TV.
>
>Anyone on Top Chef that lasted into the second half will probably do well.
>Same with any of the design shows such as Top Design, Trading Spaces, etc.
>Lose the first week or two and you may be a loser, but once people know your
>name and recognize your face, you hit the big time.
>

Stefan was too damn arrogant for me but is that the show or was his
tenderness towards Carla the show.

I thought Hosea played to win rather than to create, which had that
reality show feel. He and Leah really threw Ariane under the bus for
the lamb. Hosea should have butchered the lamb but must have thought
it was a way to get rid of Ariane who was a tough comparison for him.
Leah tied the lamb and she never owned up. She should have been gone
much earlier.

Fabio was no great shakes to me. He was funny but he was no great
chef. Many of the dishes he thought were incredible turned out to be
least favorites and for good reason. His big win was for roast
chicken and potatoes. That's ridiculous, even if it was Linda's
request.

I think the one thing that always came through is make what tastes
great and that is a pretty good message. I'd rather have a cheese
Danish for dessert than some of the fancier and more colorful desserts
made by the masters.

Hosea made some good things but I was really impressed when he beat
Stefan in the guess the ingredients competition. The problem is, we
can't these dishes so it's hard to tell how good they were. It seemed
like Carla had the some of the two best dishes served all year when
won in New Orleans.

On Thu, 5 Mar 2009 09:51:45 -0800 (PST), Nancy2
> wrote:

>On Mar 4, 8:55*pm, Alan Calan > wrote:
>> I am so surprised that there isn't more talk here about Top Chef.
>> These people who compete are so incredibly creative and competent it's
>> amazing.
>>
>> Did Arianne get thrown under the bus? *Has any one been to her
>> restaurant in NJ, which has a very high Zagat rating? *Do you think
>> Hosea should have been Top Chef? *His he a better chef than Stephan? *
>>
>> Maybe Carla is really the best chef of them all but listened to Casey
>> when she should have done her food.
>>
>> What really gets me is how they all can pull in incredible flavors and
>> ideas in so short a period of time. *It's not Iron Chef but close!
>>
>> Alan
>
>Loved the reunion- the funniest one ever. I think Gail and the others
>had it right when they commented on the editing....and I'm sure that's
>not the only time that a couple of the cheftestants were drunk at
>judges' table .... what a hoot. And, of course, Fabio-lous was to die
>for! Jamie was really funny, too.
>
>I think Hosea won by not screwing up, rather than by being the best.
>Carla would have been my first choice - Casey threw her under the bus,
>blaming her problems on her, rather than taking any responsibility for
>leading her down the wrong path. Any other sous chef would have just
>shut up .... and Carla wasn't especially speedy in any of the
>challenges - remember the oysters? Yet, she always managed to get it
>done in the end. Casey thought she had to "do it all," and I'm sure
>that wasn't the case. Stefan would have been my second choice.
>(Note, he was the only one who consoled Carla at final judges' table,
>when Carla was crying. Hosea just walked away.)
>
>N.

Alan wrote:

> Fabio was no great shakes to me. He was funny but he was no great
> chef. Many of the dishes he thought were incredible turned out to be
> least favorites and for good reason. His big win was for roast
> chicken and potatoes. That's ridiculous, even if it was Linda's
> request.

I thought the best-looking thing Fabio did was early in the series, when he
made carpaccio with "Spherical Kalamata Olives" and grilled lemon slices.
Nothing he made after that seemed to measure up to that standard.

Bob

"Bob Terwilliger" > wrote in message
...
> Alan wrote:
>
>> Fabio was no great shakes to me. He was funny but he was no great
>> chef. Many of the dishes he thought were incredible turned out to be
>> least favorites and for good reason. His big win was for roast
>> chicken and potatoes. That's ridiculous, even if it was Linda's
>> request.
>
> I thought the best-looking thing Fabio did was early in the series, when
> he
> made carpaccio with "Spherical Kalamata Olives" and grilled lemon slices.
> Nothing he made after that seemed to measure up to that standard.
>
> Bob

The key to his success was not in winning, but not losing. Thee was always
someone worse, at least to the end. He had the personality to keep the
viewers watching too. He lost the new Orleans by being too Italian and not
enough Cajun. I'm sure he makes good Italian food, but he seems to lack the
versatility required to be a true Top Chef.

The big win he had was really the potatoes. Seems as though it came down to
Fabio's spuds and Carla's peas.