NFNS 5: Episode 4

One Of You Will Be Going Home Tonight

 I loved the challenges – they actually showed what each chef could do as opposed to hindering them.

Thoughts:

• Brett – went home week 2.
• Teddy – the human roller coaster – started okay but then took a nose dive.
• Katie – remains her own worst enemy.  Better on the second challenge than the first.
• Michael – bounced back well after a sub-par showing last week.
• Debbie – don’t think anything in the history of this show was as satisfying as the sound of that sheet pan when it hit the “snake.”  She started to blame it on Michael but first rule of the kitchen – if you are behind someone you have to say, “Behind.”
• Eddie – went home week 3.
• Jamika – sounded too forced.  “Pitch woman” was Fogleson’s description.  Food was not good.  Off night.
• Jeffery – was off his game, much like Michael last week – still the best of the bunch.  Even on an off-day he was better than most.
• Melissa – great energy – really good food.  Full blown contender.
• Jen – went home week 1.

It was clear from episode 1 that Jamika is who Tuschman/Fogelson wanted to win.  But it is not as bad as their thinly veiled McCargo bias from last year.  Jamika has not bombed a challenge as badly as Aaron did.  Granted she won the second challenge in episode two making essentially the same dish that got Jen booted in week one, a questionable verdict to say the least.  Jen was told a side dish was not a Food Network worthy dish.  Apparently the rules are different for Jamika .  However, unlike Aaron, she is a natural in front of the camera.  She is likable and her food is at least as good as Aaron’s.  Granted neither has really been the strongest cook among their cast but neither was the worst either.

The first challenge was to make their version of the all American burger and Michael’s Little Italy inspired burger with basil and mozzarella was the big winner.  Katie’s medium rare turkey burger was the big loser.

The second challenge was to cook their all-American signature dish for soldiers returning from the war andtheir families.  For once Jeffery was flustered.  Katie did well but Tuschman still found a reason to slam her.  What is it with Bob and perky women.  Melissa blew the doors off the place -great presentation better food but Michael was his game as well.  Jamika’s dish looked like gruel – her presentation was fine but not as good as the judges alleged.  Jeffery’s food bombed – his presentation was okay but not nearly as bad as the judges made out.  Debbie really tried to milk her accident as an excuse but her food was mostly done by the time she kissed the pan – her energy during the presentation was muted (understandably) but Tuschman acted as if she brought the house down.  The winner’s dish will be featured on the cover of USA Weekend, so congratulations, Melissa.

As of Last Week – Who should win based on what we’ve seen so far: Jeffery or Jamika

After This Week – Who should win based on what we’ve seen so far: Jeffery, Michael or Melissa

As of Last Week – Who will win based on what we’ve seen in the past: Jamika

After This Week – Who will win based on what we’ve seen in the past: Melissa, Michael or Jamika

Winner(s) this week:  – 1st Challenge – Michael.  2nd Challenge – Melissa.

The finalist who will be going home is . . .

 

Teddy – finally.

Top Chef: Masters Episode 3

Originally posted at Edible TV on June 26, 2009.

Contestants in week three included Cindy Pawlcyn (Mustards Grill, Napa), Wilo Benet (Paya, Puerto Rico), Ludovic “Ludo” Lefebvre, (LudoBites, LA) and the ever popular Rick Bayless (Frontera Grill, Chicago).  Like other fans of Iron Chef: America I know Lefebvre from Battle: Tuna which he waged with Mario Batali. I am not as familiar with Pawlcyn or Benet (who was recently featured on Bizarre Foods with Andrew Zimmern) but Bayless I know well, at least by reputation.

Rick Bayless is a chef that I admire greatly because of the authenticity he brings to his Mexican cuisine.  Don’t look for cheddar cheese or crunchy tacos at one of Bayless’ restaurants – his cuisine is free of the Americanized foods we have been taught were Mexican by any one of a dozen Gringo-Mex chains.

Once again I joined an unknown number of foodies on Twitter chatting about the show live at #topchef.  Bayless, an avid Twitter patron, was not able to join the group, however Benet did stop by (virtually, anyway, from a bar in Puerta Rico)  The most noticeable thing during the introduction was Lefebvre’s body language – folded arms, standing off from the crowd – did not endere him to many.

Quickfire Challenge: One Color Dish
The first challenge was the least lame Quickfire to date.  Each chef was given a color and then informed that they had to prepare a dish using only that color.  It’s cooler than cooking in a dorm room.  I’m still not over that yet.

Lefebvre’s color was red – steak tartar with a red beet sauce – he forgot the sauce.  It was funny, the judges loved it until they got the late arriving sauce.  Pawlcyn had yellow, Bayless - Green and Benet had orange.  The results?  Ludo 3 stars, Pawlcyn 3.5, Bayless 4 and Benet 4.5.

Elimination Challenge: Offal Street Food
Each chef was given a protein of offal (animal parts most Americans don’t eat).  Benet got cow’s heart, Bayless cow’s tongue, Pawlcyn got beef tripe and Ludo received pig’s ear.  Oh to have been a judge on this one.  But there was a kicker, each chef had to make street food and then convince people on the street to actually eat it.

Really?  Four of the greatest chef’s in the world yelling at passers-by like a sideshow barker?  The offal was a great idea.  Having them make a common street food is cool but why embarrass them by making them “sell” it to visitors to Universal Studios?  Lame.

Wilo did a traditional Puerto Rican street sandwich called Tripleta, Bayless prepared classic tongue tacos (seriously, they rock), Pawlcyn the classic Mexican stew called menudo (yep, that’s where the band got their name) and Ludo did quesadillas.  Quesadillas?!?!?  Seriously, Lefebvre?  You’re French and you’re going to make a quesadilla. . . with Rick Bayless and Wilo Benet going against you?  Good luck.

Lefebvre’s quesadilla failed, several people tried it and then asked him if he had ever made one before – not a good sign.  Pawlcyn’s Manudolacked spice but otherwise was well received, Benet’s Tripleta went over well with only cursory negativity from the judges and Bayless’ tacos were a home run.

The final score: Pawlcyn 15.5 stars, Ludo 16.5 (he actually questioned his score), Benet finished with 19.5 stars and Bayless with the come-from-behind win had a big 22.5 stars.  To wrap up this amazing display of culinary acumen and good will Lefebvre asked Bayless how much he paid the judges for victory.

NFNS 5: Episode 3

One Of You Will Be Going Home Tonight

Let the drama begin.  Tonight was the first night of back stabbing and teary-eyed cah cah.  I really could live without this stuff.  At least the challenges weren’t too lame. 

Thoughts:

• Brett – went home week 2.
• Teddy – His energy was even keeled but his cooking was all over the board.  He’s a weak link to be sure.
• Katie – much improved over previous weeks but still isn’t a contender.
• Michael – he had a bad week.  His food was great but once again on his presentation he was hit otmiss.  Lost is an accurate description.
• Debbie – enough with the histrionics already!  Stop sabbotaging the other contestants.  You’ve got a good shot at winning but not as long as you’re a back-stabber.
• Eddie – Eddie’s presentation was good (for a change), his food wasn’t.  More ego than substance.
• Jamika – Still a strong contender (and apparently a judge favorite).  Her food was good her presentation was calm and confident but seemed a little forced compared to previous weeks.
• Jeffery – continues to distance himself despite getting the worst challenges.
• Melissa – was strong although her food needed a little seasoning.
• Jen – went home week 1.

Debbie and Teddy worked really well together.  When Debbie is on she is very good but she has a little crazy going on that makes her appear unstable, even evil.  Teddy’s dessert bombed.  Debbie turned on the tear machine and the entire situation went from good to bad quickly.  Teddy cried, geez.

The two strongest cooks, Michael and Jeffery, were teamed up and for whatever reason Michael was just off even locking up on his presentation.  Jefferey was strong as usual.  The food was the best as one would expect.  They took the competition.  When it comes to just plane cooking Jeffery and Michael are on a different level than the rest but this contest clearly is about more than just cooking. 

Jamika teamed with Katie and Katie’s presentation was very good but not good enough for Tuschman.  It reminded me of last year when he would nick-pick Kelcey whenever it was clear she had blown the competition away.  The difference here is that Katie isn’t blowing anyone away.

Eddie and Melissa did not fare well.  Eddie, to put it bluntly, was a jerk.  And he admitted to plagiarizing from a Paula Deen cookbook.  Melissa was good on her presentation and her food was fine though it needed more flavor.

As of Last Week – Who should win based on what we’ve seen so far: Jeffery

After This Week – Who should win based on what we’ve seen so far: Jeffery or Jamika

As of Last Week – Who will win based on what we’ve seen in the past: Jamika

After This Week – Who will win based on what we’ve seen in the past: Jamika

Winner(s) this week:  – the team of Michael and Jeffery.

The finalist who will be going home is . . .

 

Eddie.

Top Chef: Masters Episode 2

Originally published at Edible TV on June 18, 2009.

Wednesday’s combatants on Top Chef: Masters included the über-cutting-edge Wylie Dufresne (WD-50, New York City), 2002 Food and Wine Best New Chef recipient Suzanne Tracht (Jar, L.A.), one-time Iron Chef challenger Graham Elliot Bowles (Graham Elliot, Chicago) and Elizabeth Falkner (Citizen Cake, Hayes Valley, CA) a former sous chef for Cat Cora.

Both Defrense and Boyles are masters of the hot trend known as molecular gastronomy. Tracht is famous for reinventing old favorites and Falkner’s background is in pastry arts.

Quickfire - The Vending Machine
The chefs had to make an amuse busch from items in a vending machine.  Amuse buschare bite-sized tidbits served before appetizers and a literal translation yields the phrase, “mouth amuser.”

Dufresne over reduced his Dr. Pepper sauce and it solidified before the judges could taste it as a result he came in deadlast with 3 stars, Falkner had 3.5, Graham Elliot Bowles had 4.5 stars but was edged out by Tracht who had a perfect score of 5 stars.

Elimination Challenge - The “Lost” Supper
Contestants had to prepare a dinner with no fresh ingredients except a protein.  All four dishes were amazing despite the use of canned goods and processed foods.  But to those Twitting the show at #topchef Bowles was the clear winner in this stage with his tuna three ways.  The judges, however, seemed to really enjoy Dufresne’s humorous chicken and egg offering.

In the end Falkner had 16.5 stars, Dufresne had 20, Bowles 20.5 but Tracht held on for the victory with a whopping 22.5 stars.  Those Twitting the show did not agree with the outcome citing Trachts poor plate presentation on her second offering.  Most also agree that the freaky challenges are dumb and that they should just let them cook.  Glad I’m not the only one.

The highlight of the show was just watching the chefs interact.  Especially Dufresne and Bowles who are very good friends and just a touch competitive.  The stress level on this show is much better since none of these chefs need to win to have a shot at success.  To the contrary, they wouldn’t be here if they weren’t successful.

My Summer Reading List: Kitchen Confidential

Originally published by Paper Palate on June 17, 2009.

Last time on My Summer Reading List I reviewed Ruth Reichl’s Tender at the Bone: Growing Up at the Table, the beautiful story of a little girl in love with food who grows up to be a renowned food writer.  Tender is a romantic telling of a life spent in food.  Kitchen Confidential is a whole other beast.

Semi-retired chef Anthony Bourdain shocked the world with his tome on the inside workings of the restaurant industry, Kitchen Confidential: Adventures in the Culinary Underbelly.  As the story goes, Kitchen Confidential blew the lid of the industry upon it’s release in 2000 by by revealing the drunken, drug-laden debauchery that exists in American professional kitchens.  I question how many people were genuinely surprised by the revelations in Bourdain’s work, after all the restaurant industry employs more people than any other industry in the nation, save the Federal government, over 12 million jobs nationwide.

I believe that most of the hullabaloo was feigned.  After all, of those in the media not currently employed in the Life (as Bourdain calls it) most at least used to be employed in it.  To a lifer like myself the book was comfortable.  It was like sitting down with an old friend over a bottle of Johnny Walker getting three sheets while reliving memories and swapping tales.

Bourdain paints a perfect picture of life in the kitchen, testosterone driven trash talking, seducing servers and drinking way too much.  But what surprised me was the author’s love of food.  Images sketched in words of his first raw oyster freshly plucked from the brine while only a lad to his experiences with the amazing creations of Scott Bryan, Eric Ripert and Ferran Adrià.  Throughout the text I was constantly reminded of both Bourdain’s love affair with food and his sheer talent for the smithing of words.

The boy’s got chops.  At the time of its publishing I don’t think Bourdain knew just how good a writer he was.  The book was so explosive, so popular that it actually was made into a television series, all though it was a short lived one.  Fast forward nearly a decade and Tony is no longer commanding the kitchen at Les Halles, no longer going on three-day coke benders (I hope) and no longer chasing tail.  He has become what he loathed and found it’s a pretty nice gig, this celebrity chef thing.

I made sure to put Kitchen Confidential on my summer reading list because I knew how important a book it is.  What I did not expect was how much I would learn from it.  In fact, I have gotten a whole new reading list from it.  Bourdain emphasizes how important it is for any chef to read the classics, if you will, of our profession. 

In sports the greats of the game are known by just one name: Hank, Bo, and Michael.  Sports fans know of whom I speak.  The culinary world is no different and it is these chefs of which Bourdain speaks.  Works of literature produced from chefs so revered that they are known by just one name, Escoffier and Bocuse.  So thank you, Tony.  Not only have you penned a great book, but you have also made my summer reading project a little longer.

Next: Heat by Bill Buford.

NFNS 5: Episode 2

One Of You Will Be Going Home Tonight

Let the drama begin.  Tonight was the first night of back stabbing and teary-eyed cah cah.  I really could live without this stuff.  At least the challenges weren’t too lame. 

Thoughts:

• Brett – “strangely funny.”
• Teddy – cheesy, like Vince the Shamwow guy.
• Katie – seems nervous, too technical.
• Michael – great food, on-air needs work.  Super energy.
• Debbie – great on camera, food not so much.  Nothing says Mardi Gras like pot stickers and rice, right?
• Eddie – coming on strong.  Great energy.  Won 1st challenge then fell off in the second.
• Jamika – stumbled, mumbled and bumbled.
• Jeffery – continues to distance himself despite getting the worst challenges.
• Melissa – Being an amateur is starting to show, but a strong finish.
• Jen – went home week 1.

Brett and Teddy helped Melissa plate her dishes in the second challenge.  Nice gesture, that is until Brett threw Melissa under the bus.  I wonder the impression that made on the judges.  Jamika duplicated the same style dish that got Jen booted last week, an everyday side dish.  Amazing how different the reactions were from last week.  Interesting.  Is this a repeat of last year?

Last Week – Who should win based on what we’ve seen so far: Jeffery

This Week – Who should win based on what we’ve seen so far: Jeffery

Last Week – Who will win based on what we’ve seen in the past: Jamika

This Week – Who will win based on what we’ve seen in the past: Jamika

Winner(s) second week: Eddie – 1st challenge.  Jamika the 2nd.

The finalist who will be going home is . . .

 

Brett

Top Chef: Masters

Originally posted at Edible TV on June 12, 2009.

Wednesday night saw the premiere of a show I have been waiting for since I learned of it.  Top Chef: Masters (Bravo) is an all-star chef competition featuring 24 of the top chefs in North America.  This, hopefully, is the cooking show I have been waiting for since the finale of Next Iron Chef.

To put it in a musical parlance there are bands and there are musician’s bands.  The Canadian power trio Rush comes to mind.  If you aren’t a pot head or over the age of 30 you have probably never heard of Rush, unless you’re a musician that is.  Each of the three members are among the four or five best in the world on their respective instruments – virtuosi, if you will.  Though they have had a solid degree of commercial success, at this point in their career they mainly enjoy a strong cult following, mostly musicians.

That was my expectations for Top Chef:Masters, a cooking show for chefs.  A pure cooking contest free of goofy stunts and backstage drama – a true match of culinary skills. What I got was something in between.

Tonight’s contestants were Hubert Keller (Fleur de Lys, San Francisco), Christopher Lee (Aureole, New York City), Michael Schlow (Via Matta, Boston) and Tim Love (The Lonesome Dove Western Bistro, Fort Worth).  Those these men may not be familiar to Food Network fans they all are true super stars.

The chefs took part in two challenges, a quickfire challenge in which they had to prepare a dessert for a panel of judges made up of Girl Scouts and an elimination challenge where they had to prepare a three course using a dorm room kitchen.

Rant Alert: Seriously, cook a three course meal with just a microwave, toaster oven and a hot plate?  Stupid!  Why throw in this kind of stunt?  You have four of the world’s best chefs and you want them to cook on a hot plate?  It is junk like this that turns me off to shows like Top Chef and Hell’s Kitchen.  You want an idea for a cooking contest?  Take four chefs, put them in a super stocked kitchen and get out of their way.  That’s entertainment.

As one might expect the Frenchman, Keller, clearly had a leg up on a dessert challenge.  One would be right.  Keller took the first challenge with a perfect score from the judges which gave him a one and a half star lead over Lee and Love and two and a half over Schlow who had two of his elements fall apart because of technical difficulties.

In the elimination challenge Love started off with a handicap when he realized he had placed all of his groceries in a freezer, not a refrigerator.  He rebounded well, but Lee and Keller really distanced themselves over the Texanand Schlow.  When all was said and done Keller came away with a one and a half star win over Lee.  Both chefs tied in the elimination challenge so Keller’s dessert victory in the quickfire was the difference.

All-in-all I was pleased with the show.  Although I was not happy with the childishness of the challenges I was impressed with the attitudes of the contestants.  There was no backbiting and no arguing, both traits of other cooking contests that distract from the art.  I was also pleased with the caliber of chefs in the contest.  One of the secrets about the other shows is that they deliberately choose substandard chefs because if they didn’t then hosts and judges would have nothing to scream about.

See you next week for round two.

NFNS 5 Winner Clue On Top Chef: Masters?

I just watched the premiere of Top Chef: Masters (more on that in a few days) and low and behold there is a commercial for the International Culinary Schools at the Art Institutes and it features a contestant on the Next Food Network Star.  Curious.

As I mentioned a few days ago after the premiere of NFNS5 I have found that whichever contestants get the most face time in promos tend to end up in the final.  My prediction after seeing the premiere and a good deal of the promo material was that the winner would be Jamika Pessoa.

And just who was in that ad for the Art Institutes?  Jamika Pessoa.  Also of note, the International Culinary Schools at the Art Institutes has a history with the Food Network having partnered with them last year on the Chef Jeff Project.  Curiouser and curiouser.

Ramsay Shocks Audience With ‘Lesbian’ Rant

From news.com.au:

Foul-mouthed reality TV chef Gordon Ramsay has shocked a public audience by vilifying a high-profile Australian journalist in an obscene, sexist rant — at one point claiming she is a lesbian.

The putrid tirade against Tracy Grimshaw — which included references to her looks and sexuality and depictions of her as a pig — shocked audiences who went to see the celebrity chef at the Good Food and Wine Show in Melbourne, Australia.

Ramsay told an audience of several thousand people that Grimshaw was “a lesbian,” the Sunday Herald Sun reports.

When the crowd reacted with gasps, he said: “What? I’m not saying she’s a d—,” using a slur for gay women.

Ramsay also showed a picture of a woman — who appeared to be naked — on her hands and knees with the features of a pig and multiple breasts.

“That’s Tracy Grimshaw,” he told the audience. “I had an interview with her yesterday. Holy crap. She needs to see Simon Cowell’s Botox doctor.”

Ramsay — who later dismissed the comments as a joke — went on with more innuendos about Grimshaw’s sexual preference and activities.

The crude remarks did not impress Channel Nine chief executive David Gyngell, who phoned Ramsay to tell him they were inappropriate and that he had gone too far.

Just a year ago, the celebrity chef had been lauded as the network’s savior, with his programs “Hell’s Kitchen” and “Kitchen Nightmares” doing well in the ratings.

Mandy Saunders was at the food expo with her two children and elderly mother.

“I couldn’t believe what I was seeing and hearing — it was disgusting,” Saunders said. “The show is meant for families. That was way out of order.”

Anthony Kavroulas was also in the audience at Ramsay’s performance.

“What can I say? It was totally sexist,” Kavroulas said.

Women’s groups also expressed their disgust, saying it was wrong that Ramsay was making money by comparing women to animals.

Melinda Tankard Reist, from Women’s Forum Australia, said Ramsay’s sponsors should dump him and he should leave Australia.

“Ramsay’s sexist and demeaning actions are offensive to every Australian woman,” Reist said.
“Why should he get paid for depicting a woman as an animal and publicly deriding her looks? He shouldn’t be making money through the verbal abuse of women.

“Gordon Ramsay is no longer welcome here. The sponsors of his trip should immediately remove their support and send him packing.”

LG, a major sponsor of the Good Food and Wine Show, declined comment on the incident.

Ramsay appeared on Nine’s “A Current Affair” and was interviewed by Tracy Grimshaw on Friday night.

During the interview, he commented on Grimshaw’s facial mole, asking: “Is that a wart? It looks like your little sister’s on your lip.”

Grimshaw appeared to take that remark well.

But “A Current Affair” executive producer Grant Williams said yesterday the chef had gone too far and he should stick to cooking and lay off the comedy.

“We know Gordon Ramsay sets out to shock, but if what we’re being told is true, we’re very surprised,” Williams said. “Frankly, although it’s plainly a joke, it’s out of order. Gordon has proved here that he doesn’t need to be in the kitchen to create a nightmare.”

A spokeswoman for Ramsay said the stunt was meant in fun.

“He really respects Tracy Grimshaw as a journalist. It was just a joke,” Sarah Armstrong said. “She interviews him every time he comes to Australia. They have a great relationship.”

Jamika Pessoa of The Next Food Network Star

From The International Culinary Schools at The Art Institutes:

As television’s most challenging food fight, The Next Food Network Star provides 10 hopeful TV chefs the chance to compete for the ultimate dream job: his or her own Food Network show. Watch Jamika compete when the series kicks off on Sunday, June 7th at 9p | 8c with guest appearances by Bobby Flay, Rachael Ray, Ina Garten, and many more!

Jamika Pessoa, a certified personal chef and businesswoman, loves exploring international cuisines in the kitchen. Family, friends, and clients rave about her bold twists on traditional dishes, especially those of her Caribbean heritage. Innovative style, sassy personality, and inspiring tenacity are Jamika’s key ingredients to the magic she produces in the kitchen.

Jamika is a graduate of the International Culinary School at The Art Institute of Atlanta.

To learn what persuaded Jamika to dive into the world of Culinary Arts, click here.

NFNS 5: Episode 1

One Of You Will Be Going Home Tonight

First episode, first thoughts:

• Brett – seems solid, great energy but a little smug.
• Jen – looks adorable but comes across a little fake – the cupie doll contestant.
• Teddy – no opinion.
• Katie – the genuine article.
• Michael – just freaky, I bet he ends up great.  The odd contestant.
• Debbie – more confident than competent – the love-to-hate contestant.
• Eddie – no feel yet.
• Jamika – compensates for a lack of confidence with negativity.  The can’t-trust contestant.
• Jeffery – a solid favorite.
• Melissa – a dark horse, I like her moxie.  The sentimental contestant.

The Lisa Garza award for the contestent who could go home week 1 or win it all: Debbie

Who should win based on what we’ve seen so far: Jeffery

Who will win based on what we’ve seen in the past: Jamika

Winner(s) first challenge: Jeffery (overall winner), Michael, &  Melissa

The finalist who will be going home is . . .

 

Jen

NFNS 5: Why Should I Watch?

On June 7th, the Food Network kicks off it’s fifth season of the Next Food Network Star.  My question to the Food Network is Why should I watch?  I mean, your track record is dubious to say the least.

Season one was historical in a couple of ways.  It was the first such contest of it’s kind.  Second, the winners were a gay couple which, too, made it ground breaking.  Dan Smith and Steve McDonagh are bright and talented caterers from Chicago.  Their winning show, Party Line with the Hearty Boys, was not very entertaining but that wasn’t as important as the standards set by that first season.

Season two yielded the only Next Food Network Star winner to ever actually become a Food Network star, Guy Fieri.  And a star he has become.  Those TGIFriday’s commercials speak to the California culinarians mass appeal.  He has hosted Guy’s Big Bite, Guy Off the Hook, Ultimate Recipe Showdown and another show you may have heard of, Diner’s Drive-ins and Dives.

Season three is where things started getting - what’s the word? -oh, yeah, suspicious.  JAG would have won, should have won, but for the last minute revelation that he had exagerated his resumé.  This resulted in an 11th hour return of recently booted Amy Finley who, given a second chance, ended up winning the contest (just like in a Hollywood script).

Why is this suspicious?  Having been through the NFNS process I know how thorough their background checks are.  Honestly, it’s easier to slip something past the FBI than it is The Food Network.  With that in mind the idea that FN hadn’t bothered to check the accuracy of resumés just doesn’t wash.  I do know this, the inncident was huge for the ratings.

Season four the shinannigans were even more outlandish.  A stand-up comedian who was so unfunny it was actually painful, a boorish elitest who described anyone who has ever eaten boxed macaroni and cheese as “white trash” and a chef who was scared of fish and stayed weeks too long because she was pretty and satisfied a missing demographic at TFN, Indian cuisine.

There were two contestants who blew away the competition every single week.  Shane Lyons and Kelsey Nixon were both perfect packages, however the judges (Bob Tuschman in particular) kept harping on their youth.  It didn’t matter how well they performed, they were too young to take seriously.  That of course begs the question, why let them into the contest at all?  Nixon, by the way, won TFN’s fan poll on their own web site in a land slide.

After eliminating the two best contestants, in succesive weeks no less, we were left with the trio of Liza Garza, Aaron McCargo Jr. and Adam Gertler.  Garza arrived as a foppish diva with serious cooking chops who, more than anyone else on the show, listened to the judges and turned herself into exactly what they alleged they were looking for.  Gertler was good on camera but had limited culinary skills.  McCargo was a passable cook but was terrible on camera; still is.

In an episode designed to whittle it down to two ccontestants McCargo, who had been a model of mediocrecy, bombed.  He bombed hard.  In fact, it was without a doubt the single worst performance in the history of the show.  Adam was okay and Garza blew the doors off the studio.  Easy choice right?  Boot the guy who bombed, right?  Nope, the judges decided to change the rules and bring all three back for the finale.  Aaron should have been gone but given a second chance brought home victory (just like in a Hollywood script).

Then there was the slip on the web site.  Apparently, some web geek accidentally revealed the outcome of the show days before the final episode was to premiere.  The web fiasco turned into a boon as fans who had tuned out because of the questionable antics (the elimination of Kelcey Nixon, especially) tuned back in to see if the web screw-up was a deception.

Rumors swirled about the controversial outcome.  Many allege that recent complaints about the snow white line-up of the Food Network had led them to tilt the board in favor of a person of color.  Others suggested that McCargo’s personality was so amiable that FN brass just fell in love with the big man with the even bigger heart.  One thing seems certain, the judges had decided the winner weeks before the contest actually ended.  Why else manipulate the rules to keep McCargo in the contest?

The past two seasons have proven that regardless of the show’s title it’s goal is anything but finding the Next Food Network Star.  The casting calls for this season were only done on the west coast and the east coast therefore it should not suprise anyone that all of the contestants save one are from major cities from those regions; more than half are from LA or New York.  Hmm.  So again I ask, Food Network, why should I watch?

Recap of past winners:

1. Hearty Boys – back in Chicago running their catering business and using their six episodes of experience to teach others how to cook on TV.
2. Guy Fieri – a bona fide star, host of four shows (and counting), and expanding his brand.
3. Amy Finley – did her six shows and was rumored to have been offered a second season.  Now lives in France and has written for Fodor’s travel guides.
4. Aaron McCargo Jr. - despite mediocre ratings and less than steller critical reviews of Big Daddy’s House he received a second season then was tucked away in a time slot that pits him against regular church services and the NFL.

Winner of 2009 Best Teen Chef

From The International Culinary Schools at The Art Institutes:

Thirty-four high school seniors from across North America converged in Charlotte, North Carolina to slice, dice, and simmer their way through the grueling two-hour competition in pursuit of more than $200,000 in tuition scholarships at the Best Teen Chef 2009 Competition, sponsored by The International Culinary Schools at The Art Institutes.

For Sammy Jo Claussen, a high school senior from Kansas City, keeping her cool in the kitchen paid off big. Sammy Jo won the grand prize and title of “Best Teen Chef 2009,” becoming the tenth teenager to lay claim to the title since the Competition’s inception in 2000. The young and talented Sammy Jo received a full-tuition scholarship to study Culinary Arts at The International Culinary School at The Art Institute International – Kansas City and the opportunity to serve as “Intern for a Day” at Food Network’s Kitchens in New York City. She will also receive a tour of Food Network’s studios, dinner for two at a Food Network chef’s restaurant and a library of Food Network Kitchens cookbooks.

Competitors were given two hours to prepare three dishes from a southern-inspired menu of Curly Endive Salad with Bacon and Poached Egg, Oyster Stew, and Catfish with a Creative Garnish. The teens were judged on cleanliness, taste, presentation and more by the judging panel of culinary industry professionals.

Kaitlyn McKissick of Olathe, Kan. earned second-place honors, receiving a half-tuition scholarship to study Culinary Arts at The International Culinary Schools at The Art Institute of Colorado. Oscar Melendez of Los Angeles earned third-place honors, receiving a quarter-tuition scholarship to study Culinary Arts at The International Culinary Schools at The Art Institute of California – Los Angeles.

Do you know one of the star chefs of tomorrow?

To learn more about the Best Teen Chef Competition, click here.

My Summer Reading List: Tender at the Bone

Originally published at Paper Palate on June 4, 2009.

Recently I ventured over to amazon.com and purchased a box full of foodie books to read over the summer. As I complete each one I will review them here for all to see. The list is an impressive one and I have chosen to lead it off with Ruth Reichl’s 1988 opus Tender at the Bone: Growing Up at the Table.

Others on my summer reading list include Kitchen Confidential (Anthony Bourdain), Heat (Bill Buford), The Man Who Ate Everything (Jeffery Steingarten) and The Making of a Chef (Michael Ruhlman).  I know what you are thinking, “Shouldn’t he have read those already?”  The answer is yes I should have.  You know what?  I haven’t seen Rainman or Switch Blade yet either.  I’ll get around to it.  But first, Tender at the Bone:

First published in 1988, Tender at the Bone was way ahead of the curve.  After all, the phrase foodiedidn’t really even exist at the time nor the Food Network for that matter.  Bobby Flay was still in Culinary School.  Emeril LaGasse was only known for being the guy who replaced Paul Prudhomme at Commander’s Palace.

Tender is the story of a lifetime immersed in food, a coming of age tale a lifetime in the making.  When reading, one feels that Reichl is telling you her life story over a bottle of red and a plate of brie and grapes rather than leafing through an autobiography.  On more than one occasion I was left thinking, What an amazing life – she should write a book about it.  That’s how easy the prose is, it reads more like conversation.

Ruth Reichl grew up during an amazing period of strife and growth in America’s history but she was not bystander; she was in the thick of it.  While hypocritical Northerners ridiculed the Deep South while  keeping minorities at a safe distance in their own lives Reichl was color blind.  While many hippies dreamed of joining a commune, Reichl lived in one.  And through it all there was food.

Tender at the Bone is a must read for anyone who loves food and believes in the force that food can be in a person’s life.  There is a reason why Reichl sits at the head of the table of food writers with the likes of Bittman, Ruhlman, Steingarten and Burford.  The reason?  She is damned good at what she does.

Next I will review Kitchen Confidential by Anthony Bourdain.

Chef Challenge

Top Chef, Hell’s Kitchen, Iron Chef: America and even Chopped, all are devoted, in part or in full, to chef-on-chef cooking competition.  Well, you knew it was only a matter of time before I threw my toque into the ring.  I have been invited to compete in a preliminary cook-off to benefit the Bay Area Food Bank.

The Bay Area Food Bank is a wonderful charity that is essential to life here on the Gulf Coast.  The BAFB provides food for people on the Mississippi and Alabama coast as well as the panhandle of Florida who have ungergone great tragedy.  The supplies of this organization are all that stood between many Katrina/Ivan victims and starvation.

The main competition will be held in September and is a five-course traditional Italian meal.  Since I live on the coast I chose recipes from the coastal areas of Italy, specifically Sicily.  For the prelim I only have to prepare my entrée which I think will get the judges attention because it includes neither tomatoes nor cheese.  Pisci ‘Nfurnatu is a baked fish dish on a bed of roasted fennel with garlic, chili flakes and parsley.

I will be competing against two other chefs, Will Hughes of Will Hughes Catering and Ronald Menyfield from the local Romano’s Macaroni Grill.  Chef Will is a graduate of Johnson & Wales University (the same school that produced Emeril LeGasse and Tyler Florence) and is well respected in the area.  Chef Menyfield I am not familiar with but I used to work at Mac Grill so I’m sure we’ll have some stories to swap.

The prelim is June 18th at the multi-million dollar BAFB kitchens at 6:30PM.  For more information you can contact Meridith Simmerman at 251-653-1617.