Back by popular demand (i.e., two people asked if I’d be doing this again, and were perhaps hoping I’d say no): my Top Chef recaps! Welcome to Season 9: Top Chef Texas.
A couple of reminders about how I do this. First, I put spoilers about eliminated contestants in the comments to avoid ruining the episode for anyone who hasn’t watched yet. Second, since I don’t get the right channel for Top Chef in either Canada or Boston, I have an iTunes season pass. My episodes usually download on Thursday mornings and I will usually have these recaps up by Thursday night.
This season’s first recap is late because I was at a conference last week. It was an unusual episode and I am still trying to decide if it was an effective twist on the usual Top Chef format. Instead of the typical 15 or 16 chefs, this time around, 29 contestants showed up at the Alamo and were told they’d be cooking for 16 slots. Three groups of 9 or 10 faced off head-to-head, and when the judges tasted a contestant’s food, the panel could either vote the person directly into the top 16, eliminate them, or put them on the “bubble” to cook again in a later round. The first group cooked pork, the second cooked rabbit … and then the episode ended. Next week the final group will be cooking for the remaining chef’s jackets and presumably we’ll also see the “bubble” chefs go through their final challenge.
Quick thoughts after the break, with spoilers in the comments!
1. Resume recitation
The rundown of everyone’s background in the kitchen was a bit tedious, but it did drive home Top Chef’s pull in the culinary world. These are not chefs who want reality show fame to catapult them past the tedium of being a line cook — these are chefs who already have promising careers and are looking for the cash and the name recognition they need to start their own restaurants. There were a lot of James Beard nominees in those rooms.
2. Did anyone else feel a little annoyed that we’re getting 2 episodes of top 30 eliminations?
Personally I think this should have been a 2-hour premiere with the top 16 revealed at the end. Stretching it out over two weeks smacks of season-padding.
3. How many “everything’s bigger in Texas” jokes are we going to have to endure?
Whatever the over-under is, I’m taking the over.
4. Dear “Stone. Chef Tyler Stone”: You have got to be effing kidding me.
This 22-year-old needs to learn that “bragging incessantly” is not the same as “being honest about your talent.” And did anyone else get the impression that he actually did not know what a tenderloin was? I was inappropriately delighted to see Tom kick his ass out of the kitchen before he’d cooked a thing.
5. The early eliminations were hard to watch.
I suspect the chefs knew there would be 30 of them when they arrived at the Alamo, but I wouldn’t swear to it. Regardless, finding that out had to be tough — you get the Top Chef offer and then you find out that there’s almost a 50% chance you’re going home after the first challenge! My first thought was “well, at least no one will have to be the first chef eliminated this time,” but then Tyler happened.
We barely had time to get to know any of the eliminated chefs, but I still cringed every time Colicchio & Co. eliminated someone. Getting so close and then not getting a chef’s jacket because you spilled some soup or overcooked your protein … oof.
6. How many chef’s jackets will the “bubble” chefs be cooking for?
As of this episode, 20 of the 29 contestants have cooked and 11 of the 16 jackets are already gone. There doesn’t seem to be a cap on the number of jackets awarded in each round. How many will the third-round chefs win? Could all of the bubble chefs end up competing for just a single jacket — or, worse, find out that there are no jackets left to compete for? I’m sure the producers won’t let the last scenario happen, but I predict that Group 3 will receive 4 jackets and that the bubble chefs will find themselves cooking head-to-head for the last remaining slot.
7. My early favorites
With such a huge field it’s tough to pick early standouts. My first impressions: Sarah’s pig skin ravioli looked freaking amazing and I loved her genuine delight at getting that chef’s coat. Heather’s baby back ribs and grits had me drooling, as did Keith’s Southern-style rabbit dishes. Although I thought Tex-Mex ravioli with fresh salsa sounded a bit odd (and I suspect Tom agreed with me), Nyesha has a killer pedigree and I think she’s someone to watch.
Yay, recaps!
I think I actually enjoyed the set-up for this season. Half of my personal fun is seeing chefs from different restarants that are on my “to visit” list, even if it’s only briefly. And it was nice not to have to put up with that one douchebag for an entire episode. And you know what? If you totally blow your dish, especially your FIRST dish, I think you SHOULD be embarrased. Have something good in your back pocket people, especially when it comes to pig.
Our wedding was held at the Hotel Palomar in Chicago – home of the amazing cocktail haven SABLE and therefore Top Chef Heather! We booked before the place opened, so Heather herself did our tasting, and it was probably one of the best days of my life. I was happy to see that she seems like a cool chick to boot.
Heather and Sarah both seemed like people I’d want to hang out with in real life. And Sable’s cocktail menu?! Swoon! http://www.sablechicago.com/files/menu/menu_76.pdf