10 Things You Need to Know About Top Chef Seattle Episode 12

Despite growing up in a non-fried chicken household, Lizzie manages to make one of the better dishes in the Elimination Challenge.

The world has been righted — at least in one way. But, outside of that, we all observed how hard it is to make good fried chicken. That’s not entirely true, actually. Maybe if more of the cheftestants had actually attempted to make traditional fried chicken instead of, say, chicken cordon bleu? Anyway, here are some pertinent points. Spoilers ahead.

1. Josie’s response to Kristen’s leaving: “I feel heavy this morning.”

2. Mr. Katsuya Uechi (Katsuya) says, “Always think, ‘How do you make people who eat happy?'” I’m guessing by feeding them, but what do I know?

3. Just because Sheldon cooks Asian food does not mean he makes sushi. Jeez!

4. Josie says she throws sushi parties in which sushi is served on naked women. This does not sound at all sanitary.Continue Reading

Top Chef Season 8 Episode 3: Gang of Four Sends Two Packing

You'd be smiling, too, if you had as many Michelin stars as Chef Michael White of Marea.

Chef Ed Cotton is still on a special secret assignment this week, but, once again, we’re fortunate to have a guest chef correspondent lending a hand. From the second season of Top Chef Masters, Chef Carmen Gonzalez joins us! Chef Gonzalez shared exclusively with OpenTable that she is currently the national chef ambassador for BACARDI rums. She will appear as a guest on an upcoming episode of Top Chef All Stars that you won’t want to miss!

David Chang is in the house. Have you dined at his restaurants? He’s very talented, but I rather dislike the trend he’s been swept up in — of anointing of new chef-kings. What do you think of this trend of people treating chefs as though they’re the second coming?

Yes, I have dined at David Chang’s restaurant, and he is extremely talented. The idea of chef-kings reinforces how important your reputation is in this business. In my opinion, chefs should be praised for their talent and cuisine, not the “awe” factor. One of the biggest concerns that I have right now is that people are going to culinary school for the wrong reasons. They may be able to cook well and have raw talent, but, realistically, not everyone is going to end up on Food Network or Top Chef. The chef-kings are great to aspire to…but at the end of the day you just have to cook good food.

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