Like other episodes in the finale, the final episode has left little to say. I must applaud Top Chef for keeping, for the most part, their heads a little above the reality-show crap that they dig into during the normal season.
I must also say that Hung, Dale, and Casey were all winners in this competition. Alas, Casey lost her chance by letting herself be thrown off by her stressful circumstances. Had she not, the decision for who was the final winner would have become ten times more difficult than it was. Hung was technically extremely deserving of the title he earned (unlike last season's fiasco); Dale was earning of the soul. Casey, I think, would claim perseverance and competitive spirit. Of all the contestants, Casey kept a professional, cool attitude, and I admire her deeply for that. Had I bothered to vote for fan favorite, she would have been my vote (although CJ's humor comes a top second.)
If anything cooks should learn from this season, it is what the soul of food is all about. It is difficult to define this exactly; it varies from chef to chef. But there are a few things that it can be contained within. Food with soul is something that the cook would not only eat, but want to eat. It is food that is composed thoughtfully, with as much care as an painter gives their painting, or a poet their poem. Most importantly, food with soul is one that the cook cares deeply about. Although food without soul can taste delicious, food with soul remains in the memory, in the heart.
Hopefully Bravo has learned from its successes this season, and continues that as they continue to film Season 4. Although we can't take the reality show taint from Bravo, the contestants of this season have proven that they can stand above the drudge and compete in a true spirit of a cooking contest.
Personal Note: I apologize for the delay in posting; I have been very sick.
Showing posts with label dale. Show all posts
Showing posts with label dale. Show all posts
Monday, October 15, 2007
Friday, September 28, 2007
Top Chef: The 'game' is on, down by the river
Given the beautiful natural atmosphere of Aspen - a far cry from the crazy cities of Miami and New York that the chefs already visited - it seems right that the producers would come up with challenges befitting the atmosphere. And yet it seems as if they committed a crime against the remaining contestants, throwing them after their break into the familiar circus of early season. (It stands to mention briefly that TC4 is going to be in Chicago, of all places.) The Quickfire challenge was an echo of countless quickfires past: a race to see who could be the least clumsy in difficult circumstances. Likewise, the Elimination challenge was yet another catering for a "special dinner." TC's formulas have become fairly clear to us now, and they will need to change them or become even more circus-y in Season 4 to keep us guessing and entertained (although their contestants are truly the shining red noses in the sea of clowns.)
But enough of that. I cannot help but wonder, like Bourdain, why Ripert was made the guest judge on plates of elk, when he is an expert on seafood. Ah, but he was judging the quickfire of trout! Well, I have been corrected by cheftestant Brian: trout is not a seafood (one must suppose that it is, then, poultry, beef, pork, or vegetable.) It is a pity though that the trout used were probably not fresh caught at the stream that morning; they were likely purchased from a fish market. The contestants were clearly out of their element; one only needed to watch Hung leave his fish get cold, completely uncovered by a river inevitably buzzing with insects, or fish and pots falling to the grass.
As for the Elimination challenge, I think Casey says it best: "I don't know how you guys do it." Like most modern chefs, Casey ascribes to the KISS motto: "Keep it simple, stupid." This late in the competition, and given the judges gracing the table, you might think that the chefs would be counting ingredients in their head, being more critical of their choices. But these are young chefs, and in the effort to impress, they are raiding pantries and refrigerators. In Dale's case, it made a rare chance at success, furnished in part by the luck that his other contestants made enough mistakes to lower their standing. But, should that mentality furnish a menu, Dale will have a high risk of finding his tables empty.
One last note: a great deal of time is being spent talking about Hung and his lack of "soul" in his dishes, and, more importantly, the lack of a demonstration of his culinary heritage. It is definite that Hung is proud of being a kitchen baby when he speaks; but one must wonder why he is restraining his cooking to everything but Vietnamese. It seems to me that he is intentionally hiding or repressing those flavors he grew up with (and for those doubting his parents had a Vietnamese restaurant, please verify that Kim's Dragon Restaurant is, at the least, Pan-Asian.) Is he ashamed? Does he feel the pressure to be part of the melting pot, that he must let his own culture melt away to succeed in the United States? Is he trying to "break away" by cooking with as little Asian influence as possible? I must also wonder, if so proud and honored by his mother and that restaurant of his youth, why did he not return to help her business after an accident almost closed them down - why is it his brother instead? Whatever does go on in the mind of Hung, I hope he has enough courage to show at least a little of his own soul in the finale.
But enough of that. I cannot help but wonder, like Bourdain, why Ripert was made the guest judge on plates of elk, when he is an expert on seafood. Ah, but he was judging the quickfire of trout! Well, I have been corrected by cheftestant Brian: trout is not a seafood (one must suppose that it is, then, poultry, beef, pork, or vegetable.) It is a pity though that the trout used were probably not fresh caught at the stream that morning; they were likely purchased from a fish market. The contestants were clearly out of their element; one only needed to watch Hung leave his fish get cold, completely uncovered by a river inevitably buzzing with insects, or fish and pots falling to the grass.
As for the Elimination challenge, I think Casey says it best: "I don't know how you guys do it." Like most modern chefs, Casey ascribes to the KISS motto: "Keep it simple, stupid." This late in the competition, and given the judges gracing the table, you might think that the chefs would be counting ingredients in their head, being more critical of their choices. But these are young chefs, and in the effort to impress, they are raiding pantries and refrigerators. In Dale's case, it made a rare chance at success, furnished in part by the luck that his other contestants made enough mistakes to lower their standing. But, should that mentality furnish a menu, Dale will have a high risk of finding his tables empty.
One last note: a great deal of time is being spent talking about Hung and his lack of "soul" in his dishes, and, more importantly, the lack of a demonstration of his culinary heritage. It is definite that Hung is proud of being a kitchen baby when he speaks; but one must wonder why he is restraining his cooking to everything but Vietnamese. It seems to me that he is intentionally hiding or repressing those flavors he grew up with (and for those doubting his parents had a Vietnamese restaurant, please verify that Kim's Dragon Restaurant is, at the least, Pan-Asian.) Is he ashamed? Does he feel the pressure to be part of the melting pot, that he must let his own culture melt away to succeed in the United States? Is he trying to "break away" by cooking with as little Asian influence as possible? I must also wonder, if so proud and honored by his mother and that restaurant of his youth, why did he not return to help her business after an accident almost closed them down - why is it his brother instead? Whatever does go on in the mind of Hung, I hope he has enough courage to show at least a little of his own soul in the finale.
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