+ I loved this week’s Top Chef. No bizarre cooking out of a vending machine or one aisle of the supermarket.
The contestants cooked classic French cuisine in front of and were judged by hard-core experts and practitioners this week. I have been hoping that they would do this for some time. In the softer challenges, the cooks can slouch toward their comfort zone. But classical French, judged by folks such as André Soltner? Being challenged to recreate a La Cirque dish and having Serrio Maccione judge it? This requires cooking to a standard rather than any contestant’s particular sensibilities. If the dishes fall short of the mark, there can be no Howie-esque “well that’s the way I do it” dodges.
+ Bourdain’s write-up is a must read. His prose style is enjoyable to read and more importantly, his insights into the contestants are pretty dead-on.
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