TOP CHEF – Snacks on a Plane

TELEVISION As dawn breaks in Miami, the usually reserved Padma Lakshmi becomes extremely cheerful and blurts out the words “rise and shine” directing the command not to baked muffins but to the six remaining sleeping chefs for a Quickfire Challenge. Using Breville blenders (my recent blender of choice) and selected ingredients before them, breakfast was to be prepared within 20 minutes. Besides limited time and space, the chef-testants zip around the room with a few other obstacles in their way. Known for going right into hyper-speed, Hung doesn’t disappoint as he immediately knocks a bottle of truffle oil off the table, creating a slippery mess with oil and broken glass all over the floor. Not only does he deny doing this but, repeating what he did in a QFC from early on, drops food from the refrigerator and leaves it on the floor. This speediness doesn’t contribute to efficiency or having focus but rather shows a narrow vision and being unaware of your surroundings, not to mention causing a hazard and earning the right to be called a spazz.
As the only judge, Padma tastes all six offerings and seems to dislike only Brian’s berry shake for not having the seeds strained. Her two favorites were Sara’s French toast with an egg in a hole and Hung’s steak and eggs served with a papaya and banana smoothie spiked with Grand Marnier, which ultimately won the challenge. His prize was a copy of Padma’s new book “Tangy, Tart, Hot & Sweet” plus picking out the protein used in his next challenge. Padma asks the group if they had fun and CJ responds with “except when Hung broke the oil.” While watching Hung swirl around faster than his breakfast shake and listening to CJ point out another’s mistakes (which he seems to do in every episode – remember pointing out Brian sweating?) it becomes apparent that karma is what will make or topple a chef.
For the Elimination Challenge, everyone packed their bags and got ready to go to New York. What they didn’t plan for was the layover at the Newark International Airport where they would have to prepare restaurant quality airline food to be served to a dozen or so flight attendants. Not only were the chefs working in an unfamiliar kitchen, but the challenge also required them to prepare meals in individual containers that were approximately two inches high and could be heated within 10-15 minutes.
One thing I notice week after week is the camaraderie and respect some chefs have for others. Even though this is a win-or-lose competition, some like Dale are ready to help, but Casey is always shown pitching in to assist with serving or plating a dish for someone else when she can. When Dale says that Hung is not a team player, we see Hung cleaning up his station but not offering a hand to anyone. (And who cleaned the oil off the floor?) Think karma, Chameleon.
I get a little excited when Chef Anthony Bourdain shows up to assist in the judging. His comments are biting, spot-on and not to mention humorous. He even caused Chef Tom Colicchio to burst into laughter, particularly when calling CJ’s seared halibut with overcooked broccolini something they found cleaning the closet at Bob Marley’s house. Broccolini was not the only item bashed. Brian got called out for serving rubbery lobster and poorly executed purple Peruvian potato hash (say that phrase 10 times real fast.)
Dale’s steak au poivre was a crowd-pleaser but having forgotten one serving only 17 of the 18 diners had their palettes tickled. Hung’s sea bass held its moistness but that karma thing bit him and kept him from winning. That honor went to the creative and daring Casey, who generated not only good will among everyone, but successful veal medallions with crimini and apple brandy. Having won two weeks in a row, she is a definite contender for the title of Top Chef.
And CJ was asked to pack his knives and go for putting out that filthy broccolini that was too limp and overcooked. But I think pointing out other’s flubs was the karma breaker.