Monday, March 02, 2009

Top Chef Final, over and out.

I came across this quote about Top Chef and found it so enlightening I just had so share,

“Once you turn a competition into an entertainment, in other words, you have to leave in the possibility that the wrong guy will win sometime. Rewarding people on sheerly the basis of their ability, and making sure that the most deserving come out on top all the time—that's what the rest of life is for.” Time

I watched an exit interview from Fabio of all places on my Sprint phone, but the content was generally that he was not bitter, yet rejoiceful in the fact he was able to compete and do so well in and of it. It was not necessarily all that humble, but that was the point. While we quibble over whose food we thought was best, or who lacked personality, or who kissed who, we all keep on watching which is what makes the show a success. I’ve always thought my cooking would compete with those chefs, but my personality wouldn’t provide much entertainment. Statements like those in Time just reassure me, I’m working on ‘the rest of life’ part not the T.V. show part of life.

So what do I think? I like the choice of Hosea. The producers decided to portray Stefan in such a poor light that it became difficult to root for him. He did do a really good job over the whole of the show, but what does that mean? Carla was difficult for me to like from the beginning. She laid in waiting until the last few episodes than came out all gang busters near the end almost the exact opposite of Stefan. If you ask me Stefan wanted to win every competition, but Carla was happy to move on to the next day. Or at least that is how things came across to me on the TV. So what about Hosea? Fabio and Stefan lead the pack for the most of the season. Hosea had good competition throughout the season just with them and the daily grind off camera. Did Hosea impress me? No, his food did not impress me, but his ability to stick to his guns, work hard and through diversity was impressive. Like I’ve told many people, “being a chef is only a little bit about cooking,” and this is a good example of my statement.

So as a pre screening for my next poll question, which top chef’s restaurant, would you most like to visit? Theoretically, weather they have a restaurant or not, and assuming travel is not an issue.


Dine O Mite said...

As much as I didn't particularly care for Carla in the competition *Feel the love*, I think she'd put together a pretty good menu.

If I could choose from any season, I'd want to eat at one of Richard Blais' restaurants in Atlanta. When I go down to Augusta next month I'm going to try and angle a trip to one of them.

As far as the finale went, I think Hosea was probably the fourth or fifth best chef on the show. I don't think he won it as much as Stefan and Carla lost it. It's hard to respect a fish guy when he doesn't destroy the competition with his specialty. Carla, Stefan, Fabio, and even Jamie were able to win challenges with their areas of expertise.

Michael Walsh said...

I agree that Richard's restaurant jumps out as a destination.

It's funny you mention the 'love' with carla because that tag line is gonna propell her career for the time being. The tough part for carla is she didn't get nearly as much face time during those early episodes as some of the other goofballs.

Scott Sebastian said...

As much as I liked Carla if you can't shuck oysters you're no top chef.

Also Stefan should have had a knife sharp enough to perform on that "ceviche' or what ever it was. Hosea was ok but only ok. I thought the little lesbian girl was better than given credit for. Fabio was solid and I can see him being a successful restaurateur.

Michael Walsh said...

Good point about fabio, his suave good looks and little accent that will never go away are exactly what makes crap food into an awsome restaurant.

oysters? if you can't shuck them why even pick them?

Rachel said...

As an average TV fan and not a chef, I'd have to say that Fabio had a fun character that would make me visit his restaurant. (Some of the quotes that came out of his mouth were hysterical!) I think he tried to do some experimental things with the spherical olives (ala Adrian Ferrera) and the eggs three ways when Wylie Dusfrane came through. It made me think that he might have some sparks of creativity that would lend towards a fun dinner out. In terms of the restaurant, I recently went to Bazaar where Marcel Vigneron works as a sous-chef and the food was so creative and amazingly-flavoured -- I'll definitely go back. I also can't wait to go to WD-52 in NYC -- Wylie Dusfrane's place.

Michael Walsh said...

Your right about fabio having a wide range of technique. I forgot about his delves into molecular G. He was smart to keep it on the down low so he didn't get stereotyped like richard or marcel where every dish the judges wanted something more from them on the molecular level even if that was only a part of their total repitoire.

Wylie comes off as a cool customer. He does an episode with Daniel on Hulu "after hours" It's entertaining for sure. I'll find the link later and add it in the comments.

ps. if you have sprint phone tv. look up fabio's exit interview with tony and he talkes about how, "smoking hot" his mom is, it's so funny.

Dine O Mite said...

I was thinking about Richard Blais again and forgot that he was Hosea's sous chef. I'm curious as to how much he may have contributed to Hosea's victory.

Michael Walsh said...

I think that since richards presance was a second thought, we know we got what we expected out of hosea. Unless we hear next week that hosea is richard sous in atlanta anything willy-nilly can be discounted. slick observation though.