I'm going to kind of try to write this up week by week. My analasys might get a little more in depth as I watch reruns through the week.
Let me just say, I'm kind of glad that this is a show that isn't taking itself all that seriously. As much as they're all chefs and they want to win, they sort of all are acting like this isn't the be all and end all (which is the way some chefs act on Iron Chef, so this is a nice change). This is a show that kind of has the potential to choke on itself a little bit, and I'm glad to see that at least so far, it's not.
They are also doing it a little different then Top Chef. They have 24 contestants (a full half a seasons worth more then they are used to on TC), and rather then bring them all out at once and pick them off one at a time, they bring out four, and determine the "master", and that "master" goes on to the final round. They'll go through six groups of four, which will leave them with six "masters", and they'll compete for the official title of "Top Chef Master".
Hubert Keller (Fleur de Lys)
Christopher Lee (Aureole)
Michael Schlow (Radius Restaurant)
Tim Love (The Lonesome Dove Western Bistro)
Quickfire: Make a dessert for a panel of Jr. Girl Scout judges
Elimination Challenge: Make a three course meal in a college dorm room
The far and away winner for both was Hubert Keller, which kind of left me wondering if the producers had been thinking the show was going to have a bit more fight to it then it did. Because it kind of didn't. You saw Huberts food, and you just KNEW.
And, recipe of the week, because Tim Love kept talking about his pozole:
Authentic Mexican Pozole.
Naturally, technology won't let me just straight copy the recipe, and my sinus infection that kicked my butt in the middle of class earlier won't give me the patience to let me find out why. Click on the link. It's worth it.
Although, if that one is "authentic", then check out Chef Love's pozole on the show (I'll give them a little time to get the stuff up on the website). Now I kind of get why they were busting his chops over it. It's not even close. I mean, I understand the constraints and stuff, but his kind of looks like chunky chili (if you can imagine), and that's not really what a pozole is, as far as I understand.
Overall, good show. Can't wait until next week. Michael Chiarello is in the previews, busting someones chops for not getting to the cutting board fast enough. Good for him - never thought he had it in him. Can't wait!