Top Chef Just Desserts Season 2, Episode 6: You gotta fight for your right to pastry!

The cheftestants tried their very best to avoid the wrath of Kahn.

This week, your faithful CDO is somewhere in Lake County, California, at a casino (Don’t ask!), but in my stead to cover Top Chef Just Desserts, we have talented writer and foodie Megan Murphy, who blogs about what’s on her plate at This Girl Can Eat. You can peep her full bio after the Q+A. She’s grilling our resident expert, Le Bernardin Executive Pastry Chef Michael Laiskonis, about all the beastly happenings this week. Take it away, Megan!

Episode guest Jordan Kahn honed his craft in some of the country’s most esteemed restaurants (including The French Laundry and Per Se) and has gained quite the reputation in the pastry world. How do you feel about his sweet and savory approach?

Indeed, Jordan is a great guy and one of the most creative pastry chefs around, not only blurring the sweet-savory divide, but also in his presentation style, inspired by nature and visual artists of all kinds. As important as the classics are, it’s also important to refine and redefine what dessert can be. I have yet to check out Jordan’s restaurant, Red Medicine in LA, but I can’t wait to sample his take on southeast Asian cuisine.

The contestants talk about sampling — when you take a little bit of this, a little bit of that, and make it your own. Do you recall a situation where your pantry wasn’t stocked with what you needed and you had to improvise to get the job done?

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Chefs Serving ‘Trash’; The Great Culinary School Debate; Ad Rock Gets His ‘Just Desserts’; Diners Still Have a Taste for Tasting Menus, Not Over-the-Top Entrees

It's no sleep 'til bavarois for Ad Rock these days.

* Should you go to culinary school to become a top chef? [Time]

* No, you should not go to culinary school to become a top chef. [LA Times]

* In fact, please don’t. [Eater]

* Trash. It’s what’s for dinner. But, only if you think of carrot and cauliflower greens as trash. [The New York Times]

* Is this a sign that Top Chef Just Desserts has gotten a lot cooler? Or, a sign that Ad Rock has gotten less so? Your call. [RollingStone]

* Should your server box up your food? If you’re at a fine-dining restaurant, I sincerely hope so! [Baltimore Sun]

* It’s a matter of tasting menus. Despite hefty price tages, their popularity rages. [WashingtonPost]

* Are you going to San Francisco, Batali, Boulud, Forgione, and White? Probably not. [Inside Scoop SF]

* But Drysdale, Keller, Mina, and Yeo can and will go wherever they’d like. Got it? [Inside Scoop SF]

* Over-the-top dishes are over. [NY Post]

* Except for this $80 hot dog. [Eater]

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