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New game:

Game #6: How Sam and/or Michael undermined Marcel.

*Sam "accidentally" dumps double load of Marcel's foam on each plate. Food gets all soggy.

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Now, what would be REALLY funny would be if Food & Wine mag "accidentally" published the "other" winner article, describing their interview with the winning Marcel. Openly disclose that it was all a ploy.

Boy, we'd really be in a tizzy, then!

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Problem is, they've alreadty dissed Marcel in this article...would make the magazine and Adam Sachs look doubly hypocritical.


but, hey! As long as I can avoid seeing or hearing Betty again, I'm happy.

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Ilan - C'mon You Guys!
Sam - I'm Not That Guy Burgerhut
Elia - You'll Beee More Hurt Than Meee Eeeef You Don't Eeeet Heeeere
Marissa - Hockey Puck Heaven
Cliff - Full Nelson Funburgers
Mia - Cowboy Breakfasts, You [expletive deleted]
Josie - Palate Pleaser Plates
Betty - Frazzled Food
Frank - Beat You Up Burgers
Michael - Duuude, it's Food

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Sam: Pickled Pink
Marcel: Monsieur Mousse
Ilan: The Saffron Sadist
Michael: Midge's Fridge
Cliff: The Cracked Rib
Elia: Chez Speet
MIa: Mother F*cker Bar & Grill
Frank: La Casa Nostra
Josie: L'Esbos
Marissa: Sweet Nothings
Carlos: Dos Hombres
Betty: closed

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Ilan - C'mon You Guys!
Sam - I'm Not That Guy Burgerhut
Elia - You'll Beee More Hurt Than Meee Eeeef You Don't Eeeet Heeeere
Marissa - Hockey Puck Heaven
Cliff - Full Nelson Funburgers
Mia - Cowboy Breakfasts, You [expletive deleted]
Josie - Palate Pleaser Plates
Betty - Frazzled Food
Frank - Beat You Up Burgers
Michael - Duuude, it's Food

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Sam: Pickled Pink
Marcel: Monsieur Mousse
Ilan: The Saffron Sadist
Michael: Midge's Fridge
Cliff: The Cracked Rib
Elia: Chez Speet
MIa: Mother F*cker Bar & Grill
Frank: La Casa Nostra
Josie: L'Esbos
Marissa: Sweet Nothings
Carlos: Dos Hombres
Betty: closed

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People are getting off on the numbers rising so high...and also the clicking can get..well..kind of addicting..LOL. People are just getting into it cause they know others are into it. Kind of like how people respond to Rock stars or something..like Beatlemania..OMG!! it is Marcelamania!!! LOL!!!!!

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LOL.......I like the one with the hair!

Oh Todd my sweet gay...you may have singlehandedly caused the demise of Elia's and Marcel's friendship....Feel bad???????

OK Gonna do it all in one post.

Maui....We still have fun...Just scroll baby scroll....Wanna' fondle the you know what????...How are you???

Brillke.......I didn't see anyone attack you for liking Sam
or any other Sam/Ilan likers...I might of missed it but I'm sure it might feel that way with everyone so pissed off and that's not fair that peeps arer afraid to post...but I know when i wanted to Jeffrey to win I felt th same way.
But that's what these boards are for....To vent and get mad about the show or vica....Hopefully not attack the person ...Just take issue with the opinion cause that's what good debate is all about.

I think everyone should be able to root for whoever they want...Sheeeesh...How rood if you couldn't???

The only one I saw getting weird was sjivey and it seems he's gone back to the cave.

But if they do ....call Justme head of security...He has a LARGE amount of weapons it seems ready to aim
and shoot.))))))

City Girl....I wanted to answer the anti theory about the head shaving so many times but kept forgetting...I know they shaved the heads before..That is pretty muxh a given.
But everyone kept saying they did that to make it seem less ominous to cover for Elia and the rest...What if by doing that
it made it seem MORE ominous somehow...Am I making sense???
Sam says he didn't even know about the 'plan'
If he didn't and it was just a spur of the moment thing by Cliff ad Ilan....no insdious plan?? Just playing devils advocate and really..in order to buy that you would have to buy that they did know nothing beforehand(Elia and Sam) But why was
Ilan calling Sam?????? I hope they all answer this stuff afterwards.

(Looking around to see if Holster is around and
gonna say MOVE ON....lol)

Sizz...Have you met any stars in afficiando land????
I am SO jealous!!!!!

Did you see the National Enquirer put out that fake pic of Damsel in my tiara???

Da noive!!!!

Justme thanks for the Elton...Sigh!!!

OK cawwffee and bagels and then I go and dream about WAJ and his manly rugby playing arse....lol

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Actually, my wife has battled bi-polar disorder and clinical depression for years... she was on Depakote with all of its great side effects but now is on Effexor and it is a lot better.
It gives real meaning to the statement "one day at a time".

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1 day at a time. Absolutely. Glad she found a friendly med. Sounds like she's lucky to have found you too.

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Ilan - C'mon You Guys!
Sam - I'm Not That Guy Burgerhut
Elia - You'll Beee More Hurt Than Meee Eeeef You Don't Eeeet Heeeere
Marissa - Hockey Puck Heaven
Cliff - Full Nelson Funburgers
Mia - Cowboy Breakfasts, You [expletive deleted]
Josie - Palate Pleaser Plates
Betty - Frazzled Food
Frank - Beat You Up Burgers
Michael - Duuude, it's Food

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Sam: Pickled Pink
Marcel: Monsieur Mousse
Ilan: The Saffron Sadist
Michael: Midge's Fridge
Cliff: The Cracked Rib
Elia: Chez Speet
MIa: Mother F*cker Bar & Grill
Frank: La Casa Nostra
Josie: L'Esbos
Marissa: Sweet Nothings
Carlos: Dos Hombres
Betty: closed

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Ok, new game. This one will be very hard, so sharpen up your snark!

10 Things Kathy Griffin Would Say About Top Chef 2:

1. Sam? I'd fuc him. I would. Then I'd rub my face and hands all over his hair to moisturize my skin.

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2. What is up with that guy Marcel's hair? His head looks like what would happen to Paula Cole's armpit if she used miracle grow as deoderant.

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ILAN WON. Here is the Food and Wine articel:
Bravo’s New Top Chef Tells All
How did Ilan Hall, the 24-year-old with the Tintin ’do, beat out 14 other contestants to become Top Chef on the Bravo reality show? And what’s he planning to do with the $100,000 he won? Adam Sachs finds out.
By Adam Sachs
What did I learn watching the second season of Bravo’s hit reality show Top Chef? I learned that cooking is an extreme sport. And that competing in this full-contact cook-off requires repeating the phrase "flavor profiles" as often as possible. I understood the full power of host Padma Lakshmi: Not only is she mesmerizingly beautiful, but she also has a way of hypnotizing contestants by speaking very… very… slowly. And I discerned that the long, hard road to culinary dominance begins with a dish made from poached snails, peanuts and American cheese.

That the 24-year-old Ilan Hall was able to turn those odd-couple ingredients into appetizing escargots with cheese sauce probably should have been a sign that he was destined to win the Top Chef title. The series pitted contestants against each other in dozens of stressful and often wacky cooking challenges; in one episode, for instance, the chefs were asked to turn vending-machine snacks into elegant amuse bouches. Much backstabbing and many emotional meltdowns, ruthless expulsions and dramatically scored moments of truth ensued throughout the episodes—along with some impressive cooking under pressure. Ilan’s suave handling of the cheese and snails won him the first episode’s QuickFire Challenge.

I met up with Ilan to see what he’d learned about cooking and about the alternate reality of reality TV, and to find out what kind of restaurant career he envisions. We sat at the hot, smoky counter at Yakitori Taisho, a cramped Japanese place in Manhattan’s East Village. Ilan stops in regularly for skewers of quail eggs and raw octopus with wasabi. "What I love about this place is the food is great and it looks like a dive bar," Ilan said. We drank beer and ate skewers of chicken skin ("Extra crispy," Ilan requested) and tried grilled pig’s feet and french fries with mentaiko (spicy fish roe) mayo.

What, I asked Ilan, could he take from a place like this and re-create in his own restaurant? "There’s no barrier between the customers and the kitchen," he said. "Everything is in front of you and the food is honest. You order grilled pig’s feet and it’s grilled pig’s feet." We sat watching the cooks work in a kitchen covered from wall to ceiling with tinfoil, and neither of us could have been happier to be away from the pretensions of fine dining, far from foie gras, let alone a fork.

Ilan clearly has a passion for food, but he doesn’t lecture his peers about molecular gastronomy, as Marcel Vigneron, his archrival on the show, tends to do. (That’s not the only difference between the two. It’s TV, so hair is important: Ilan has a Tintin-ish spike, whereas Marcel’s feral ’do rises like the flames from Lady Liberty’s torch.) Ilan has a deadpan sense of humor and an unfussy style behind the stove. That and a wanderer’s curiosity about food and the world.

When Ilan was growing up on Long Island, his father, a Scotsman with an electronics-importing business, was the family cook. His repertoire was mostly straightforward Mediterranean—olive oil, no butter, lots of grilled fish—and he passed along his respect for fresh ingredients to Ilan. Ilan’s Israeli mother, an art director for the Long Island newspaper Newsday, stayed out of the kitchen but encouraged her son’s interest in food.

In high school, Ilan had a job at a seafood store and learned how to work with various types of fish. But observing the lifestyle of a cousin who worked in restaurants around the world sealed the deal: "My cousin was living this nomadic life, hanging out in the south of France, cooking at a Terence Conran place in London. Every time I’d see him, he’d have a better-looking girlfriend." With the blessings of his parents and teachers, Ilan spent the last semester of high school studying cooking and staging at a restaurant in Florence. After that, it was off to the Culinary Institute of America (CIA), followed by more travel and a stint at Top Chef judge Tom Colicchio’s Craft restaurant, where he clashed with chef de cuisine Damon Wise and got fired. "I’m good friends with him now. He’s apologized. I was young and obnoxious," Ilan said.

When he applied to be a Top Chef contestant, Ilan was working as a line cook at Casa Mono, the Mario Batali-funded Spanish spot in Manhattan, and living in a 300-square-foot studio. "I’ve cooked in my apartment only twice," Ilan said. "Once for a party with my grandmother and once for the Top Chef audition tape. I made leftover ramen noodles with Kewpie mayonnaise because they were the only things I had in the house."

Now he’s won $100,000 in seed money and a fully loaded Sears Kenmore kitchen (where he’ll put it is anyone’s guess), and Ilan’s wanderlust is back. He’s quit his day job and plans to travel to the Far East and to Spain—Seville, Costa Brava, San Sebastián—and spend his time eating and cooking. "I could tell you I’d like to do a stage at El Bulli," he said. "But the truth is if I could cook anywhere, it would be at a place called Chez Eugenette on the beach in Guadeloupe. I went with my family when I was 10. The husband is the fisherman. The wife cooks the fish. It’s simple and perfect."

One of Ilan’s long-range plans is to open a small restaurant serving Spanish tapas-style dishes with Asian influences—like the pan-fried fideo cakes studded with chorizo and shrimp, a riff on the grilled rice cakes at Yakitori Taisho. "I love plancha cooking, and I love wok cooking for the same reason—they’re quick and fresh," Ilan said. "Eventually, I’d like to have two restaurants. One will be the tapas-inspired place, which will always be packed and make me money. Then I can open something tiny and elegant. With seven seats. Next door."

Ilan believes that too many expensive restaurants operate without a soul. "The seasoning can be right, the preparation fine, but a robot could have made the food. It’s cafeteria food for wealthy people." Downtown dives aren’t the only places that move him, though. "I love Per Se, too," he said about the haute New York City restaurant. "The food there is very, very elegant but still very simple. It doesn’t set your tongue on fire and then slap you in the face like Wylie Dufresne’s does at WD~50—which I love also, don’t get me wrong. But sometimes that kind of thing is more about an experience than about a piece of fish."

One of the lessons Ilan learned on Top Chef is the importance of getting people to do what you want them to do in a positive way: "You encourage them and make them want to work with you and cook great food, which is the goal of any restaurant." He keeps relationships cordial in the kitchen, but on the show he wasn’t afraid to engage the enemy. He quickly identified a few cast members as dangerous competition: Cliff Crooks and Sam Talbot, two likable New York-based chefs with impressive chops; and Elia Aboumrad, a 23-year-old from Mexico City who trained with Joël Robuchon and who, Ilan said, had the best pure talent of anyone on the show. And then there was Marcel, the first runner-up for the Top Chef title. "I knew he had skills, and you want to win the money, but that’s not the reason I wanted him out," Ilan said. "It was his attitude."

Ilan and Marcel both trained at the CIA, and they represent opposing strains in American cooking: keeping it real versus making it new. "On the first day of taping, when we were waiting to go on camera, Marcel said to me in his little ridiculous voice, ’Lights, camera, action, yeah?’ I wanted to elbow him," Ilan recalled. The tension lasted until the two were the only ones left for the manic finale in Hawaii.

Ilan did learn something from Marcel: "He showed me how to pit olives using a funnel. You just pop the olive through the center and the pit comes right out. It’s one of the greatest things I learned from anybody. It’s just a little ironic that I got it from him."

So why did Ilan come out on top? Turns out he had a mantra, one that should serve him well in the real-life competition of the restaurant business: "Make the food too delicious for them to send you home."

Adam Sachs has written for GQ and the New York Times Magazine.

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Oh Great so it's top A hole not top chef!

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why aren't they having a reunion show like last year??? anyone know?

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B/c they are no-count reprobate divas who can't stomach the thought of congratulating Marcel. Unfortuantely MGM Grand has Elia under a gag order, so we can't find out the specific details.

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why aren't they having a reunion show like last year??? anyone know?

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Well, since the chefs signed contracts and Im sure it said something about how many episodes would be filmed, I assume Bravo chose not to do one. If the chefs refused, Im sure lawsuits would follow. Yeah yeah, Marcel would sue then. Bravo has more money and lawyers then Marcel.

So, my guess is Bravo decided to not do one after Tiffanis drunken antics and the almost fight between Ken and Stephen plus throw in this years crop of egos, no reunion show.

Thats my guess anyways,

brillke

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why aren't they having a reunion show like last year??? anyone know?

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Well, since the chefs signed contracts and Im sure it said something about how many episodes would be filmed, I assume Bravo chose not to do one. If the chefs refused, Im sure lawsuits would follow. Yeah yeah, Marcel would sue then. Bravo has more money and lawyers then Marcel.


So, my guess is Bravo decided to not do one after Tiffanis drunken antics and the almost fight between Ken and Stephen plus throw in this years crop of egos, no reunion show.

Thats my guess anyways,

brillke

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and Suiji (sp?)

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Suyai. Well you'd have to be an azzhole of the 1st order to garner a groundswell of hostility & hatred directed your way when you got eliminated first lol.

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