A Top Chef Birthday

One episode in and I'm already hooked! Although I'll confess, I'm a little bit predisposed to like any show set in Chicago and seeing the montage of the city in the beginning made me miss living in a real city all the more.

It's always hard to pick out favorites this early in the game. There's just too many people for them to focus on more than 2-3, and they obviously skew the "story" quite a bit. About 10 minutes into the show, I turned to T and said, I bet Nimma's out. For one thing, it's never a good sign when someone decides the first night that they're going to bed when everyone else is drinking champagne because they're "not here to make friends." I had a feeling she was going to be the weepy isolationist and I wasn't too far off.

Then, the first quickfire. First of all, I was a little disappointed by the quickfire. Making a deep dish pizza was a little lame; yeah, you're at Uno's, could you be more predictable? And on the scale of difficulty, pizza ranks pretty low. I mean, last year, they had to make dishes out of the buffet without knives! Despite the ease, some of the cheftestants managed to find a way to screw it up. Good gravy people, even if you've never eaten a deep dish pizza in your life, you had to know not to fill the whole damn pan with dough! Come on! You have had pizza before, right?

Nimma popped up again (in a bad way) with her underseasoned pizza. OK, I'm going to kick into culinary school food snob mode here for a moment. Underseasoning your food is like, THE lamest, most amateur rookie mistake there is. It is something that is pounded into your head over and over and over again in cooking school. At my school, underseasoning a dish was a major loss of points. I also just went and looked at her bio, and she went to the freaking CIA! She definitely should've known better. Then she had to go and overcompensate by OVERseasoning her dish in the Elimination Challenge. All I could do was shake my head. Again, amateur time. And that cauliflower flan thing....egad. Even if that part had turned out, her dish looked and sounded sooooo boring. A shame, because there's a million things you could do with shrimp scampi.

I've also got to freak out momentarily over the two people who ended up having to make souffles. Ok, again, basic stuff if you have been to culinary school! Not to mention that if I knew I was going on this show, I would have spent weeks memorizing and practicing baking any and everything I could think of. Time and again, people have gotten slammed for tanking a simple dessert. A souffle is really not that complicated for people operating at this level of the game, and the guy who dumped all the crap on top of his souffle? I was speechless.

As far as the cheftestants go, so far, T has a soft spot for the Kiwi, but I think it's only because he reminds T of his friend from New Zealand (aptly nicknamed, Kiwi). That guy, I think his name is Spike? He already annoys the crap out of me. When he said "Padma was like, Casa, m*f*s!" I could only turn to T, slack-jawed. I am also thoroughly over anyone who is into "molecular gastronomy." Seriously people, move on. Ferran Adria has. So should you.

The only guy I like so far is Erik, and that's only because if he wins, he wants to take the money and open a hut on the beach in Hawaii. Sweet.

Oh, and last but not least, I have to comment that the fact that Anthony Bourdain and Rocco DiSpirito were on the same judging panel together cracked me up to no end! If you have no idea what I'm talking about, go back and read some of Bourdain's blogs from last season. He is waaaay harsh on Rocco (and deservedly so after that whole debacle with The Restaurant). It's hilarious. I'm really hoping that he blogs again this season.

I'm already looking forward to next week!