BravoBoardBoss
September 5, 2006 - 08:03 AM
Season 2 of "Top Chef" is coming soon! Watch the sneak peek trailer here:
http://www.bravotv.com/Top_Chef_2/videos/trailer.shtmlWhat do you all think?
flavorflav
September 5, 2006 - 12:33 PM
Where's Katie?
johnw
September 5, 2006 - 02:35 PM
It's really too soon to form a definite opinion. On the surface, according to some of the bios/videos, the new cast appears to be a bit stronger, cooking-wise, than TC1's chefs.
I'm not too sure about Padma, Katie's replacement. Like Eliza Doolittle (my Fair Lady), Katie had kind of grown on me.
JayCiuM
September 6, 2006 - 02:13 AM
Quote:
It's really too soon to form a definite opinion. On the surface, according to some of the bios/videos, the new cast appears to be a bit stronger, cooking-wise, than TC1's chefs.
I'm not too sure about Padma, Katie's replacement. Like Eliza Doolittle (my Fair Lady), Katie had kind of grown on me.
I tried and gave her a chance, but I never warmed up to her!! Probably because she's so cold and robotic!! Sorry Katie!! Sometimes the movements and dead pan speech patterns remind me of a Stepford Wife!! lol!! No offense K.!!
johnw
September 6, 2006 - 11:15 AM
Heidi Klum (Project Runway) had the same problem as Katie in PR1. Heidi is still there and seems to have settled into the job and is accepted by PR viewers.
JayCiuM
September 6, 2006 - 11:39 AM
Quote:
Heidi Klum (Project Runway) had the same problem as Katie in PR1. Heidi is still there and seems to have settled into the job and is accepted by PR viewers.
I suppose she could have grown on me but TC production wanted to shake things up!! Happens!! Program is so addictive I hope the new cast or judges tick me off!! For some strange reason I watch TC and PR episodes over and over; whenever they play!! I know the dialogue and reactions before it happens, but it doesn't stop me from cracking up at the actions of the competitors and demolition of ego after "judges table!!" Like TC, I've said earlier on PR message board, ego and delusion will crush these people!! You can't keep criticizing what someone else is doing when you are languishing in the final low 3 designers (or chefs)!! Poor Robert was deflated more than once before getting auf'd!! Jeffery is too concerned about other designers!! He slammed Kayne's choice of color and fabric, but who won the Tara challenge?? I'm rambling; just can't wait for tonight's show on PR!! Later!!
johnw
September 7, 2006 - 07:25 AM
Unless Judge Tom takes some of last season's viewer complaints to heart, you probably will "get ticked off". Tom was guilty of trying to justify some of his judging decisions through his blogs and failed miserably. As I said about Padma, Katie's successor, the jury is out as far as she is concerned. My wife, who is a foodie, saw Padma a few years back when she had her own cooking show. My wife was not impressed. Too much posing for the camera and not enough cooking. The show was soon cancelled.
sylph
September 7, 2006 - 10:39 AM
I was soooo excited to see the new season of top chef coming up! Then, "hey, where is Katie" , I know people said she was stiff, but I think of her and the whole cast of judges when I think of the show, I had become used to her style and liked it ............. now ........... blah, Padma, are you kidding me, oh god she'll just be talking about herself and posing all the time, I'm already hating the change .......... I too am a loyal fan of TC and PR and watch them over and over, but now Bravo, you bad bad tv people had to go switch up things on me/us. It's hard enough to get to start to like the new designers on PR because you love last season's fare, but a couple of shows into it and you're hooked ........... the same is true here, I don't like the new chefs for TC, but I'm sure that will change ................... but the one thing that remains a staple and sacred is the judging panel, you are familiar with them, it's like you cling to them till you find out you really do like the new cast.
So...............will I watch the show, yes.
But I'm still peeved you replaced Katie.
-Bravo Junkie
Ralissimo
September 7, 2006 - 12:18 PM
Can't wait for season 2! Tom, you expressed fear in your blog that the producers want you to be more like Tim Gunn. The trouble is, Tim is not called on to judge the work and you are. I'm sure with your experience you'd be a great mentor, but your judging role kind of prohibits you from doing that. Besides, whether you know it or not, you do bring your own mojo and earnestness to the show. As for Katie's demise, I think that's because she and Gail started sounding like the same person. It's more a statement against Gail, who needs to demonstrate her own expertise more so she doesn't come off sounding like simply another TV host. Never thought I'd like this show because you can't smell or taste the food, but the kitchen drama really works. Having worked in one myself for a time (dishwasher/prep cook) in my youth, I know drama happens.
The question I'll pose to everybody else is what will the new catchphrase be from this season? Dave got it right with, "I'm not your [expletive deleted], [expletive deleted]!"
Ralissimo
September 7, 2006 - 12:39 PM
If I had to pick an early favorite, judging strictly from the bios and the trailer - and without seeing them cook, I'd go with Frank Terzoli. He may be an older guy - sorry Frank, we're the same age - but his experience definitely gives him an edge on the rest of this class.
On the whole, this group seems much more experienced and formally trained than the last one. However, it looks like another East Coast-West Coast smackdown. I would have liked to have seen more geographic diversity - like say somebody from New Orleans or even Philly, where I live. (We're not all soft pretzels and cheese steaks here, as Tom well knows.)
Besides, different locales bring different techniques and styles to a kitchen.
No1Slacker
September 8, 2006 - 02:18 AM
24kBlondi
September 8, 2006 - 07:19 AM
Im so excited for TC2! Im like Jay...Ive watched TC & PR reruns over & over!
I really never warmed to Katie either..but after reading some of the posts about Padma, I may find myself missing her!I cant wait to see the different personalities come up and of course the DRAMA!
Bring it on!
johnw
September 8, 2006 - 08:13 AM
Frank impressed me the most also.
karenr8678
September 8, 2006 - 09:30 AM
I liked Katie. I don't need a host who's all preppy, it distracts me from the chef's. I also saw Padma's cooking show, it was bad. I guess this season I'll just have to grin and bear it. Cannot wait for it to start.
TheJavaJunkie
September 8, 2006 - 10:50 PM
Quote:
Where's Katie?
With any luck, Katie is off to Oz to see if the wizard has a personality for her.
Give Padma a chance...not only may she surprise everyone, but she can't possibly do worse than Katie Lee.
frogjerky
September 11, 2006 - 09:25 PM
For some reason my PC won't let me see the TC Trailor which is absolutely infuriating because I won't get to see this seasons episode on telivision (Balls!) Needless too say I am hanging on every word here....leave nothing out! I'm hungry!
frogjerky
September 11, 2006 - 09:41 PM
yeah! I just finally got to see the trailor for season 2....Not really digging Panda of whatever her name is.... but I didn't really dig Monatone either.who cres, it's not about them right
! I'm eagerly awaiting to hear who the new people are in comparison to the old, who's the new Tiffany, who's the new Harold (Love him by the way!) etc., etc. Please list every little detail because I won't get to see any episodes....sucks for me doesn't it!
CAFoodGuy
September 12, 2006 - 08:54 AM
I have watched Padma on the Food Network when she was one of the rotating hosts of "Melting Pot" and she held her own. I think she certainly knows more about food than the former host seemed to. Also from a pure TV standpoint, I can understand why the producers replaced Ms. Joel. I'm sure she's a lovely person, but her on camera skills were very weak. I was distracted by it every time I watched.
As for the new chefs, I'm personally excited to see Betty. I work down the street from her restaurant, and was totally surprised to see her in the cast photo. Her food is terrific and she's as personable and as nice as can be. I know tv plays up the backstage fighting, but this is the kind of person I would like to see win. Go Betty!
Imadramamama
September 14, 2006 - 03:19 AM
Quote:
Where's Katie?
********************************************************************************
Hopefully in a galaxy far, far away!
Imadramamama
September 14, 2006 - 03:31 AM
I can't wait for season 2! Wasn't sorry to see Katie go and I hope maybe Harold -winner of season1- will pop in as a guest judge. I was a hard core Tiffany fan and maybe there will be a sassy season 2 contestant I can cheer for.
nycitymom
September 14, 2006 - 11:36 AM
Atleast Heidi Klum was really someone who made a mark on fashion, runway, etc. Katie was a stiff with no personality just as i continually wrote on last seasons boards - maybe they read my post and agreed. i must ask though - who's the broad? not convincing to me
johnw
September 14, 2006 - 12:23 PM
Despite all of the criticism of Katie Lee Joel, most of the time I did not have a problem with her. Sure she was a bit stilted, but towards the end of the season she seemed to have loosened up a bit. As I stated in my previous posts, I have reservations on Katie's replacement. Padma may give the Katie detractors more than they bargained for and become a distraction as a sex symbol rather than as a food expert. My wife told me that when Padma had her own cooking show she'd wear these low-cut dresses that should have made her show 'R-rated'. Hopefully, When TC2 airs, all of the drama and attention will be where it belongs, on the Chefs and not the hostess.
JayCiuM
September 14, 2006 - 12:41 PM
Quote:
Despite all of the criticism of Katie Lee Joel, most of the time I did not have a problem with her. Sure she was a bit stilted, but towards the end of the season she seemed to have loosened up a bit. As I stated in my previous posts, I have reservations on Katie's replacement. Padma may give the Katie detractors more than they bargained for and become a distraction as a sex symbol rather than as a food expert. My wife told me that when Padma had her own cooking show she'd wear these low-cut dresses that should have made her show 'R-rated'. Hopefully, When TC2 airs, all of the drama and attention will be where it belongs, on the Chefs and not the hostess.
In a previous post I called Katie a 'stepford wife!' I still cringe when I remember her "ewwww" look at getting the bloodline of her bass that Harold had prepared!! That just wasn't necessary!! lol!! How would he know?? 8-)
johnw
September 14, 2006 - 01:02 PM
The fact that the fish still had the bloodline after the bones were removed says that either the blood was not washed out before cooking or the fish was not thoroughly cooked so that the bloodline would disappear. My impression is the latter so that Katie's fish was a bit raw. Blood may be acceptable in a piece of rare steak but not in fish.
thekitchenboards
September 16, 2006 - 03:50 PM
Hey guys I have started a new cooking site and just thought that I would let you know about it. I thought that some of you might be interested in it. It has a small member base now but we have just recently launched.
http://s13.invisionfree.com/The_Kitchen_Boards/
bellringr
September 17, 2006 - 06:41 PM
I can't seem to get the trailer to work, either.
I have to say I'm glad Katie isn't coming back, but question the producers' choice for a replacement. Have we gone from no personality to an ego the size of Texas? Surely you had better people to choose from.
I also hope the drama is down a bit from last season. More cooking, less BS please. After all, look at Next Food Network Star....they don't let the contestants berate each other at all, and drama is next to zero, yet it's one of the best food reality shows out there.
TheJavaJunkie
September 19, 2006 - 04:00 PM
Hey Tenpin,
We just did an interview with Harold Dieterle if you're interested. What a totally nice guy! Check it out when you have a chance.
http://tc2blogger.blogspot.com/out!! Glty
TheJavaJunkie
September 19, 2006 - 04:19 PM
Oops...guess I got carried away. Try this one instead...
http://tc2blogger.blogspot.com/Glty
johnw
September 19, 2006 - 09:55 PM
Gltyplsrseeker,
Thanks for the blog. It sounds like Harold is having a bit of trouble in getting Perrilla launched. Hopefully things will work out for him despite the slow going. You said "We interviewed Harold". How did you contact him?
Eels - nasty creatures. When I was still in high school I caught some eels using treble hooks. There was a poultry processing plant in the nearby city that got rid of unwanted chicken parts through a culvert pipe that emptied into an adjoining river. Eels would congregate and feed at the mouth of that pipe. I didn't even have to use bait. Just had to drag the treble hook throught the swarm of eels to hook one. Because eels can breathe on land a baseball bat was needed to subdue one. My grandfather, who was a restaurant owner, was visiting my family at the time and cooked the eels for us.
TheJavaJunkie
September 20, 2006 - 09:13 PM
Quote:
Gltyplsrseeker,
Thanks for the blog. It sounds like Harold is having a bit of trouble in getting Perrilla launched. Hopefully things will work out for him despite the slow going. You said "We interviewed Harold". How did you contact him?
Eels - nasty creatures. When I was still in high school I caught some eels using treble hooks. There was a poultry processing plant in the nearby city that got rid of unwanted chicken parts through a culvert pipe that emptied into an adjoining river. Eels would congregate and feed at the mouth of that pipe. I didn't even have to use bait. Just had to drag the treble hook throught the swarm of eels to hook one. Because eels can breathe on land a baseball bat was needed to subdue one. My grandfather, who was a restaurant owner, was visiting my family at the time and cooked the eels for us.
I made contact with Harold through his web site. He wrote back with his phone number. He is such a down to earth, nice person. We formulated questions, then completed the interview process via e-mails, since there's no sound on the blog. Gotta love technology!!
Eels are indeed nasty creatures...but tasty (from what I hear!) What kind of restaurant did your Grandfather have? My Father was a chef, and as children, we were always exposed to interesting foods. I don't recall any eel, however
johnw
September 21, 2006 - 07:26 AM
Gltyplsrseekr,
After I posted it occurred me how you contacted Harold...through MySpace probably.
My grandfather owned a Chinese restaurant in New Haven, Connecticut.
If I recall, the eels that my grandfather cooked were cut into sections, like truncated sausages, but were a bit too boney for my taste. Some of the foods that were never served to his customers I got to sample like pickled pig's feet and chicken feet.
Food_Pro
September 21, 2006 - 10:36 AM
I love the trailer and the little snippet of each chef's personality. For some reason I really like the guy sitting in the giant stock pot.
I'm also somewhat amused by all the "wah, wah, where's Katie?" when it seemed last season that no one could stand her. Change is the only constant I know of so might as well roll with it.
Can't wait for the premiere!
Food_Pro
September 21, 2006 - 10:41 AM
Quote:
Oops...guess I got carried away. Try this one instead...
http://tc2blogger.blogspot.com/
Glty
Glty...thanks for the link. I like Harold even more now. not in a weirdo stalker way though ya know
TheJavaJunkie
September 21, 2006 - 10:54 AM
Quote:
Gltyplsrseekr,
After I posted it occurred me how you contacted Harold...through MySpace probably.
My grandfather owned a Chinese restaurant in New Haven, Connecticut.
If I recall, the eels that my grandfather cooked were cut into sections, like truncated sausages, but were a bit too boney for my taste. Some of the foods that were never served to his customers I got to sample like pickled pig's feet and chicken feet.
Actually, I made contact with Harold through Perilla.
I used to love going to the restaurants for which my Father "cheffed"...I inherited my love of all things food from him. I was always known "the kids that would eat anything". My Father would tell me, when I would balk at being served something new or unusual, "you don't have to eat it all, but you do have to taste it"...more often than not, I would end up finishing whatever it was (from blue cheese to oysters to pate). And I so enjoyed watching him cook...he was passionate about what he did, and it came through in everything he prepared.
How were the chicken feet prepared? (You can't make good chicken soup without them!) And did you like the pickled pigs feet?
TheJavaJunkie
September 21, 2006 - 10:56 AM
Quote:
Quote:
Oops...guess I got carried away. Try this one instead...
http://tc2blogger.blogspot.com/
Glty
Glty...thanks for the link. I like Harold even more now. not in a weirdo stalker way though ya know
Who knew that Chef-juice was such a hot commodity?
He's offered his help throughout the new season, and I'm jumping at the offer - expect to hear more from him on the blog! (And maybe a few others, if I'm lucky!).
johnw
September 21, 2006 - 12:11 PM
Gltyplsrseekr,
It's been a very long time(I was in 2nd grade) since chicken feet and pig's feet, but the feet of both the chicken and pigs were all thick skin and very soft as if they had been boiled. I liked the pigs feet better because of looks if anything. The chicken feet kind of grossed me out.
Speaking of being grossed out, I once owned a pair of pet geese. They lived in my back yard and would eat out of my hand. I had to get rid of them because they were wrecking the next-door-neighbor's flower beds. And so they were given to my grandfather who continued to raise them behind his restaurant. About six months later my family had dinner at my grandfather's restaurant. The centerpiece was roast goose. I have had roast duck before but roast goose is even better. It wasn't until we were headed back home that my mother told me that ...well, you can figure out the rest.
TheJavaJunkie
September 21, 2006 - 03:23 PM
Quote:
Gltyplsrseekr,
It's been a very long time(I was in 2nd grade) since chicken feet and pig's feet, but the feet of both the chicken and pigs were all thick skin and very soft as if they had been boiled. I liked the pigs feet better because of looks if anything. The chicken feet kind of grossed me out.
Speaking of being grossed out, I once owned a pair of pet geese. They lived in my back yard and would eat out of my hand. I had to get rid of them because they were wrecking the next-door-neighbor's flower beds. And so they were given to my grandfather who continued to raise them behind his restaurant. About six months later my family had dinner at my grandfather's restaurant. The centerpiece was roast goose. I have had roast duck before but roast goose is even better. It wasn't until we were headed back home that my mother told me that ...well, you can figure out the rest.
That story reminds me of my nephew...years ago, someone gave him two bunnies at Easter. The bunnies did what bunnies do, and they were soon up to their necks in bunnies, all of which my little nephew considered pets.
To resolve the problem, my brother-in-law decided to have a big rabbit fry on the 4th of July, and invited the whole clan to partake. We sat down at the long tables, and everyone dug in except for my little nephew. My Mom said, "C'mon Brian, have some...it's good". As she prepared to take a bite, my nephew replied tearfully "oh, then it's probably Barney...he was a really good bunny, Grandma". Needless to say, a lot of rabbit went to waste that day!
johnw
September 21, 2006 - 09:55 PM
Gltyplsrseekr,
If I were a farmer who raised livestock, I would have to be careful to not become too attached to the animals while knowing their eventual fate.
But on to a happier subject like TC2. It seems to me that for some of the 15 contestants, it's not the $100,000 that had them sign up to become part of a reality show but the title of "Top Chef" and the 15 minutes of fame that goes with the title. I say this because a number of chefs in this year's group are restaurant owners/executive chefs and winning the $100,000 would probably not make much of an impact on their lifestyles.
JayCiuM
September 21, 2006 - 09:59 PM
Quote:
Gltyplsrseekr,
If I were a farmer who raised livestock, I would have to be careful to not become too attached to the animals while knowing their eventual fate.
But on to a happier subject like TC2. It seems to me that for some of the 15 contestants, it's not the $100,000 that had them sign up to become part of a reality show but the title of "Top Chef" and the 15 minutes of fame that goes with the title. I say this because a number of chefs in this year's group are restaurant owners/executive chefs and winning the $100,000 would probably not make much of an impact on their lifestyles.
You see what $1000 bought them for just one night opening a restuarant in that challenge!! Barely enough to insure a place these days!! lol!!
TheJavaJunkie
September 21, 2006 - 10:59 PM
Quote:
Gltyplsrseekr,
If I were a farmer who raised livestock, I would have to be careful to not become too attached to the animals while knowing their eventual fate.
But on to a happier subject like TC2. It seems to me that for some of the 15 contestants, it's not the $100,000 that had them sign up to become part of a reality show but the title of "Top Chef" and the 15 minutes of fame that goes with the title. I say this because a number of chefs in this year's group are restaurant owners/executive chefs and winning the $100,000 would probably not make much of an impact on their lifestyles.
While I'm sure none of them would scoff at the $100,000.00, the publicity they will receive, established or no, is priceless.
I think it's interesting that Carlos and Betty, who seem to be the most successful restauranteurs, are both self-taught, as is Otto, who is a chef/instructor at the Las Vegas Culinary Institute.
I'm particularly curious to see how Marcel fares... The "food science" approach simultaneously fascinates and horrifies me.
Can't wait for October 18th!
johnw
September 21, 2006 - 11:05 PM
JayCiuM,
The $100,000 would translate into approximately $60,000 after taxes. But the other benefit of being on Top Chef is name recognition, something hard to obtain when you're Back Of the House.
kanigirrrrl
September 22, 2006 - 06:12 AM
Quote:
Gltyplsrseekr,
If I were a farmer who raised livestock, I would have to be careful to not become too attached to the animals while knowing their eventual fate.
But on to a happier subject like TC2. It seems to me that for some of the 15 contestants, it's not the $100,000 that had them sign up to become part of a reality show but the title of "Top Chef" and the 15 minutes of fame that goes with the title. I say this because a number of chefs in this year's group are restaurant owners/executive chefs and winning the $100,000 would probably not make much of an impact on their lifestyles.
So, Johnw, are you getting all hinky to have Top Chef back or is that just me?
johnw
September 22, 2006 - 06:56 AM
kanigirrrrl,
I think everyone on these bds are getting "hinky" as October 18 gets nearer.
TheJavaJunkie
September 22, 2006 - 10:48 AM
So, Johnw,
Just from looking at the bios, and from what you've seen on the preview video, do you have any ideas on who might be cut in the first elimination?
johnw
September 22, 2006 - 11:17 AM
Gltyplsrseekr,
It is a bit too early to be making any predictions, especially when I know nothing about what the first elimination challenge is all about. I do have an inkling who the weak ones are based on the bios, but I am not going out on a limb in naming names. I did that with Hell's Kitchen and am still getting the Bronx cheer from my spouse. (I picked Tom and Rachel to make the finals based on their bios. Tom must have barely squeaked through the FCI while who would have guessed that Rachel would leave the yolk out of her egg wash?) Some of these bios are highly inflated while some are very conservative. Maybe after three or four episodes I will have a handle on who is going to make it to the final two or three.
johnw
September 22, 2006 - 11:34 AM
Gltyplsrseekr,
P.S. In an earlier post, I did pick who I thought would make it to the Finals - Frankie the Bull.
TheJavaJunkie
September 22, 2006 - 01:00 PM
Quote:
Gltyplsrseekr,
It is a bit too early to be making any predictions, especially when I know nothing about what the first elimination challenge is all about. I do have an inkling who the weak ones are based on the bios, but I am not going out on a limb in naming names. I did that with Hell's Kitchen and am still getting the Bronx cheer from my spouse. (I picked Tom and Rachel to make the finals based on their bios. Tom must have barely squeaked through the FCI while who would have guessed that Rachel would leave the yolk out of her egg wash?) Some of these bios are highly inflated while some are very conservative. Maybe after three or four episodes I will have a handle on who is going to make it to the final two or three.
I'll not push you on predictions then...would not want you to risk another bronx cheer from your spouse (I've a spouse of my own, so I know that trick! )
Why do you think Frank will make it to the finals?
johnw
September 22, 2006 - 07:47 PM
Gltyplsrseekr,
I place a lot of weight on experience and that is why I chose Frankie the Bull to make the finals. If his bio is to be believed, Frankie has been in the kitchen for 29 years which is longer than some of his fellow Top Chefs have been alive. Also he is putting out a cookbook which includes wines. The pairing of food and wine seem to be a criterea in some of the challenges. Tiffani had Stephen, Harold had Lee Anne.
Other factor in frankie"s favor is the ability to come up with creations on the spur of the moment, critical in the quickfire portion. Frankie in his bio implies he has 100 recipes at his fingertips. The one thing I could not get a read on was 'presentation'. How adept Frankie is on Stephen's forte I could not tell from his bio. But as I said previously, it will take 3 or 4 episodes for me to get a handle on who has the chops.
TheJavaJunkie
September 22, 2006 - 07:56 PM
Quote:
Gltyplsrseekr,
I place a lot of weight on experience and that is why I chose Frankie the Bull to make the finals. If his bio is to be believed, Frankie has been in the kitchen for 29 years which is longer than some of his fellow Top Chefs have been alive. Also he is putting out a cookbook which includes wines. The pairing of food and wine seem to be a criterea in some of the challenges. Tiffani had Stephen, Harold had Lee Anne.
Other factor in frankie"s favor is the ability to come up with creations on the spur of the moment, critical in the quickfire portion. Frankie in his bio implies he has 100 recipes at his fingertips. The one thing I could not get a read on was 'presentation'. How adept Frankie is on Stephen's forte I could not tell from his bio. But as I said previously, it will take 3 or 4 episodes for me to get a handle on who has the chops.
You make some very good points, sir! I guess we shall see soon enough...
If you're a Chef Dave fan, check the blog next week...he's playing the "20 questions" game. It will be posted sometime after Tuesday. I can't wait to find out what his Quickfire Challenge for the new contestants will be.
Mel2006
September 24, 2006 - 11:34 AM
Quote:
Oops...guess I got carried away. Try this one instead...
http://tc2blogger.blogspot.com/
============
I absolutely LOVED your website....Very, very clever and funny!
Talking about food...When I was younger, my Mom used to serve TONGUE....The ENTIRE tongue. It wasn't cut up before we were all at the table. <get the visual...puke>
I used to take 12 napkins and let my dog sit by me. I was the skinnest kid that had the fattest dog!
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