Spotted pig
Top Chef Finale Recap with Photos
After last week’s tense ending with the villain Lisa calling out Stephanie and Richard for not bowing down to her congratulating her, Fanboy was interested to see the fallout. We pick up with three “chef-testants” having breakfast (eggs with a side of tension). Richard and Stephanie both seem genuinely annoyed with Richard even quipping off camera, ”I still can’t get over how Lisa is still here,” Richard said. ”I think a chef has to be a leader, and she’s just got a bad attitude. I don’t think Lisa deserves to win Top Chef.” Lisa’s response? ”I’m in the finale and I just kind of managed to get through by the skin of my teeth. But you know what, I don’t care that Stephanie and Richard won a bunch of eliminations and I’ve only won one.”
Let’s look at that for a minute: Richard and Stephanie each have four wins out of the 13 rounds of the competition. That breaks down to 8 out of 13 possible chances. When you consider that the show began with 16 chefs, that’s a pretty amazing percentage.
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Which brings us to this week’s elimination challenge: make a four-course meal using a selection of proteins with the help of a celebrity sous-chef. The person with the most wins Viagra Kaufen gets to pick first and after drawing knives to break the tie, Stephanie chooses Eric Ripert of Le Bernardin. Richard would follow with Dan Barber of Blue Hill, leaving Lisa with April Bloomfield of the Spotted Pig.
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More recap and photos….
Working with these sous-chefs proved enlightening and a bit surreal for our chefs with Stephanie at one point joking about ordering Ripert around: “So I tell Eric how I want him to cut the snapper, and then I just sort of hover over him….I think he got a little, like, offended for a sec. He’s like, ‘I know.’ ”
On to Richard and his liquid nitrogen. That’s right liquid nitrogen. The chef says that it was the one special ingredient he brought with him. Not sure if it’s for cooking or protection against a T-1000. Nope, it’s for cooking and it’s a huge hit with the celebrity chefs. “There are probably less than a dozen chefs in the country that cook with liquid nitrogen,” he said. ”I broke out the nitrogen, and all of a sudden I’m doing a demonstration for the best chefs in the world.”
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Richard’s use of the nitrogen to make ice cream prompted chef Ripert to so admit that he’d never seen anything like that. ”As a chef, the day you don’t learn anymore, it means you’re such an egomaniac you’re blind.”
On Day 2, we await the curveball in the competition and it’s not that big of a deal: no sous-chefs today. Kind of disappointing. Could have done much better than that.
Fast forward to the kitchen and Stephanie and Richard are a bit on edge. Lisa, the mean one, the uptight one, the…you get the point…is one cool customer. What?
Even head judge Tom Colicchio found it odd: ”It was surprising to see the reactions,” Colicchio said after his usual check-in. ”You know, Richard has been usually calm, but he seems very excited, I think partly because he has so many ideas running around in his head and he can’t keep them quiet. His Achilles’ heel could be that he’s doing too much, but again, if he pulls it off, it should be great. Lisa is very calm. We know she’s a tough competitor. We’ve seen her at judges’ table time and time again defending herself, and I think part of being a chef is having somewhat of an attitude and a swagger. It helps.”
With Stephanie somewhat freaking out over her dessert, a ricotta cheesecake, it’s Lisa who attempts to calm her down. I believe we’ve entered some alternate universe. Up is down. Left is right. I can’t handle this. ”You always say that,” Lisa said, ”and it’s always awesome stuff. You’ve said that like three times to me, and then you won. I don’t want to hear that from you.”
Joining the Gail, Ted, Padma, Colicchio, Ripert, Barber, and Bloomfield tasting table were local chef Alfredo Ayala and Tim Zagat, creator of the renowned Zagat Survey. Pretty dull straightforward stuff until Stephanie’s lamb-pistachio struck a chord with everyone. With judge Gail saying she loved it. Ripert seconded her, saying, ”It’s the first time I hear at the table, everybody is using the word I love. We haven’t heard tha
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