23 Jun 10
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Top Chef Washington D.C.: Cooking Up Some Capitol Fun
Rankings and Commentary by Donna Emery
June 17, 2010
Angelo
Current Ranking: 1 Previous Ranking: None
Arctic Char with Pickled Shallots, Chilled Tapioca and Smoked Bacon Froth.
He won the quickfire and the elimination, so I have to put him first, but that doesn’t mean I like him. You aspire to win ALL the challenges? Sure, he’s got the skills to back up his ambition, but that’s a little hubristic at this stage of the game. The food looked good, although I always get a bit squeamish about dishes covered in froth of any kind. He’s arrogant and pushy – but I guess we’ll be seeing him for awhile, if this episode is a forecast.
Angelo Sosa – 39, from Durham, Ct. He is the chef/owner of Xie Xie, an Asian sandwich restaurant. He was mentored by Jean-George Vongerichten, and was asked by Alain Ducasse to create a seasonal menu for his Paris restaurant. He developed the menu for the trendy restaurant, Buddakhan. His favorite recipe is steamed madai snapper with lily bulbs.
Kenny
Current Ranking: 2 Previous Ranking: None
Cinnamon Coffee Rubbed Trout, Black Bean Mole, Goat Cheese Polenta and Quinoa.
This man is a speed demon! His basic skills are lightning quick and his inclusion in the winners’ circle of both the quickfire and the elimination shows that the speed doesn’t obscure the execution of the dish. Very impressive first episode; I’m just sorry Angelo won this round.
Kenny Gilbert – 36, from Euclid, Oh. He is the president/owner of Passionate Culinary Enterprises and chef/partner of G’s restaurant group. He is known for preparing a wide range of cuisines. At age 23, he became the youngest African-American chef to run a Ritz-Carlton restaurant (in Amelia, Fla.) His favorite recipe is a tomato and mozzarella salad with an onion marmalade.
Alex
Current Ranking: 3 Previous Ranking: None
Deconstructed Short Rib Borscht with Creme Fraiche.
Alex did something the judges were skeptical about (deconstruction) and surprised them by executing it well. He seems very intense, but he certainly knows what he’s doing. I am not a big fan of beets, but neither were some of the guests – and they commented on how much they enjoyed this dish. I think he may stick around for awhile.
Alex Reznick – 33, from Brooklyn, New York. He is the executive chef of Ivan Kane’s Café Was. He grew up loving the cooking of his Russian grandparents. He began his professional career by working at Lutece, and at many of Bally’s restaurants. When Alex met Ivan, he was inspired by him to develop his personal style of “California Bistro cuisine.” His favorite recipe is avocado panna cotta with pickled ramps and tomato.
Kevin
Current Ranking: 4 Previous Ranking: None
Pennsylvania Lamb, Meyer Lemon-Pistachio Marmalade, Spring Onions, Natural Jus.
He wowed the judges in both rounds and he definitely looks like he’s in it to win it. I like his personality and his food looks very tasty. I am looking forward to seeing more of his work.
Kevin Sbraga – 31, from Willingboro, NJ. He is executive chef at Rat’s Restaurant at the Grounds for Sculpture. He is known for his unrivaled knife skills and considers himself a “beast in the kitchen.” He was named one of 2007’s “Top10 Chefs” by Philadelphia Style magazine. In 2008, he won Best Meat Presentation at Bocuse D’Or. His favorite recipe is asparagus and morels.
Arnold
Current Ranking: 5 Previous Ranking: None
Kaffir Citrus Basil Cake, Palm Sugar Anglaise and “Myint” Julep.
I loved this presentation, and who can resist a man who puts his surname in the title of a dish? I definitely wanted to try this, and the judges’ blog (on Bravo’s website) said they loved it. This guy has a charming personality and I think – and hope - we’ll see more of him.
Arnold Myint – 32, from Nashville, Tn. He is chef/owner of Cha Chah, PM, and Suzy Wong’s House of Yum. Arnold was inspired by his mother, who has run a restaurant for 30 years. His Cha Chah was voted Best New Restaurant by Nashville Scene in 2009. Arnold was once a professional figure skater. He is also a bartender and event planner who has often appeared as Suzy Wong herself, in order to publicize that restaurant. His favorite recipe is anything with peas.
Andrea
Current Ranking: 6 Previous Ranking: None
Pork with Chorizo Potato Gnocchi, Calabaza, Mushrooms and Orange Gremolata.
She’s got a lively personality and seems as though she is ready to seek the spotlight. Even though she didn’t score a win, I think we will hear more from this lovely and assertive lady. Her dish looked tasty, and she’s got a winning smile.
Andrea Curto-Randazzo – 39, from Vero Beach, Fl. She is the chef/owner of the The Water Club, the Talula Restaurant and Creative Tastes Catering. She graduated from the Culinary Institute of America with honors, and was named one of the “Best New Chefs” by “Food and Wine Magazine” in 2000. She is a mother of three, and co-owns her Talula restaurant with her husband. Her favorite recipe is braised short ribs with homemade gnocchi.
Ed
Current Ranking: 7 Previous Ranking: None
Sauteed Cod Cakes with Boston Baked Beans and Shaved Fennel Salad.
This looked really nice and he presented it well. He made a good choice to represent Boston. He seemed quiet, but I think we’ll see more of him. I hate baked beans, but these looked delicious.
Ed Cotton – 32, from Boston, Ma. He is the executive chef at Plein Sud at the Smyth Hotel. In high school, Ed began his career working for Todd English at Olives. He then opened Figs in Wellesley, Ma. For more than five years, he worked with Daniel Boulud in New York. His favorite recipe is fresh farm egg ravioli with a silky English pea puree, spring onion fondue and crispy pancetta.
Lynne
Current Ranking: 8 Previous Ranking: None
Corn Camembert Ice Cream on Waffles with Bacon Praline and Caramel Sauce.
She’s quiet and intense, but she must have some major skills, since she teaches at the Culinary Institute. To make ice cream with corn and make it look this good takes some skill, so she may have what it takes to stick around so we can get to know her better.
Lynne Gigliotti – 51, from Philadelphia, Pa. She is an assistant professor at the Culinary Institute of America. She has been a chef for 30 years and now teaches Cuisines of Europe and the Mediterranean. She built her own catering business and has worked for Guenter Seeger at the Atlanta Ritz Carlton and Jean-Louis Palladin at the Watergate in Washington, DC. Her favorite recipes are any that contain peas and asparagus.
Tiffany
Current Ranking: 9 Previous Ranking: None
Cajun Shrimp and Crawfish Salad, Chicken Fried Tomatillos and Bacon-Sherry Vinaigrette.
This lady surprised me. I didn’t expect her to make such a multifaceted dish. She has a pleasant personality and she charmed the judges. Although she didn’t win, I think she’ll get her turn to shine.
Tiffany Derry - 26, from Beaumont, Tx. She is the executive chef of the Go Fish Ocean Club. She began her career in the food industry at age 15, by working at IHOP. From there, she competed in cooking competitions to earn her culinary school tuition. She teaches culinary at the Art Institute of Houston. Her favorite recipe is spring risotto.
Timothy
Current Ranking: 10 Previous Ranking: None
Pan Seared Maryland Rockfish with Pickled Leek, Dill and Grilled Crostini.
He was shocked when his quickfire honors didn’t extend to the elimination. He seems convinced of his own destiny (like Angelo?) but his arrogance seems less annoying. I hope he gets to redeem himself next week.
Timothy Dean – 39, from Washington, DC. He is chef/owner of the Prime Steak House. He spent 12 years working with the late great chef, Jean-Louis Palladin. He graduated from Howard University in 2000, where he was named Young Entrepreneur of the Year. His favorite recipe is soft-shelled crab tempura with Virginia ramps, morel mushroom and garlic comfit emulsion.
Tamesha
Current Ranking: 11 Previous Ranking: None
Jerked Chicken Sphere, Soft Polenta, Tamarind, Mango and Cilantro.
She’s a quiet lady, but she has presence in the kitchen. She didn’t melt into the scenery and I think she’s got more to show us. Seeing what looked like a meatball might have headed me away from this plate, but the presentation was lovely.
Tamesha Warren – 24, from Christ Church, Barbados. She is sous chef at the Oval Room. She graduated from the Art Institute of New York, where she was on the presidents’ list. The restaurant where she works is located next to the White House and is considered one of Washington’s “power restaurants”. She cooks American food with Asian and French influences. Her favorite recipe is white asparagus soup.
Tracey
Current Ranking: 12 Previous Ranking: None
Stone Ground Grits, Maple Cheddar, Port Royal Rock Shrimp. She’s got a lively personality and I liked the way this dish looked. She took it a bit personally when Angelo chose to compete against her, but what did it really matter which group you were in; for this challenge? Either you distinguish yourself or you don’t – and her dish showed promise. Time will tell how far she goes.
Tracey Bloom – 33, from Shortsville, NY. She is the executive chef of Table 1280. She was trained at the Culinary Institute of America. She has worked at many restaurants in the South. Tracey is known as “one of the top 25 chefs of Atlanta”. Her favorite recipe is English pea salad.
Amanda
Current Ranking: 13 Previous Ranking: None
Red Snapper, Carpaccio, Daikon, Sencha Oil and Caraway Gelee.
She kept her head down throughout most of the show and seemed almost daunted by the other cheftestants. This dish had a lovely color contrast; bright green specked with the orange clementines. She seems to know what she’s doing – and may turn out to surprise us all.
Amanda Baumgarten – 27, from Los Angeles, Ca. She is a sous chef at the Water Grille in Los Angeles. She attended Le Cordon Bleu in London, and worked in several European restaurants. She is a gifted butcher who enjoys preparing meat on the bone. Her favorite recipe is roasted baby lamb with pomme cocotte persillade.
Kelly
Current Ranking: 14 Previous Ranking: None
Spice Crusted Grass Fed NY Strip Steak, Fiddlehead Fern and Currant-Lavender Sauce.
The dish looked nice, but the meat looked a bit rare for my tastes. She seemed like a nice lady, but it was difficult to get a sense for her during this episode. Next week’s preview shows her having a meltdown, so she may not get to shine next week, either.
Kelly Liken – 33, from Pittsburgh, Pa. She is the chef/owner of Kelly Liken restaurant. In 2008, she was featured in Bon Appetit’s “Women Chefs: the Next Generation,” and was a 2009 and 2010 James Beard semi-finalist for Best Chef Southwest. She is known for cooking seasonal American cuisine. Her favorite recipe is parmesan-mascarpone tortellini with spring vegetables and crispy artichokes.
Stephen
Current Ranking: 15 Previous Ranking: None
Potato Crusted Ribeye, Celery Root Puree, Scarlet Stadium Mustard Vinaigrette.
This guy’s pretty quiet, and he earned the judges’ scorn for the way he treated the ribeye. He may use this as a springboard to prove he belongs here, or he may crash and burn next week.
Stephen Hopcraft – 40, from Cleveland, Oh. He is executive chef of Seableu at the MGM Grand (Las Vegas). He has spent 12 years establishing restaurants for the award-winning Michael Mina. He is the proud father of 14-month old twins, and enjoys putting “fun twists” on classic foods. His favorite recipe is agholitti, which is a goat cheese-filled pasta tossed in olive oil and tomato water.
Jacqueline
Current Ranking: 16 Previous Ranking: None
Duo of Hudson Valley Chicken Liver and Port Wine Mousse.
She came pretty close to elimination, and hasn’t a clue as to why her “low fat” chicken liver mousse almost sent her home. Her dish looked unappetizing and I don’t know how much longer she’ll be around.
Jacqueline Lombard – 33, from Boston, Ma. She is chef/owner of Jaqueline Lombard Events. Her catering company serves private and corporate clients nationwide. She recently revived the Florent restaurant as executive chef of Gansevoort 69. She is also the dining and wine editor of NYHerald.com. Her favorite recipe is summer corn risotto with butter-poached lobster, black truffles and green onions.
John
Current Ranking: 17 Previous Ranking: None
Maple Mousse Napoleon with Crisp Macadamia Nut and Vanilla Sauce.
It was difficult to warm up to him, so I am not sorry he’s gone. He’s got a quirky personality and that’s sometimes fun to watch, but it didn’t happen for me this episode. The dessert looked somewhat simplistic. Using store-bought pastry is a cardinal sin on this show; and he should have known better.
John Somerville – 42, from Ohio. He is chef de cuisine at The Lark. He developed an appreciation for farm-fresh ingredients at a young age. Prior to becoming a chef, he obtained a degree in engineering. He has received two James Beard nominations for 2008 and 2009 for Best Chef: Great Lakes. His favorite recipe is spiced spring cucumbers with dill.
Next week, the previews show some of the chefs will have a meltdown, and they are doing something to do with space travel. Let’s hope their recipes soar as high as their aspirations.
Donna is a nurse and teacher, and a mother of 5. She lives in Pennsylvania and is admittedly addicted to many reality shows. You can reach her at mrsed4ever@yahoo.com.
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Calendar
Top Chef Washington D.C.: Cooking Up Some Capitol Fun
Rankings and Commentary by Donna Emery
June 17, 2010
Angelo Current Ranking: 1 Previous Ranking: None
Arctic Char with Pickled Shallots, Chilled Tapioca and Smoked Bacon Froth.
He won the quickfire and the elimination, so I have to put him first, but that doesn’t mean I like him. You aspire to win ALL the challenges? Sure, he’s got the skills to back up his ambition, but that’s a little hubristic at this stage of the game. The food looked good, although I always get a bit squeamish about dishes covered in froth of any kind. He’s arrogant and pushy – but I guess we’ll be seeing him for awhile, if this episode is a forecast.
Angelo Sosa – 39, from Durham, Ct. He is the chef/owner of Xie Xie, an Asian sandwich restaurant. He was mentored by Jean-George Vongerichten, and was asked by Alain Ducasse to create a seasonal menu for his Paris restaurant. He developed the menu for the trendy restaurant, Buddakhan. His favorite recipe is steamed madai snapper with lily bulbs.
Kenny Current Ranking: 2 Previous Ranking: None
Cinnamon Coffee Rubbed Trout, Black Bean Mole, Goat Cheese Polenta and Quinoa.
This man is a speed demon! His basic skills are lightning quick and his inclusion in the winners’ circle of both the quickfire and the elimination shows that the speed doesn’t obscure the execution of the dish. Very impressive first episode; I’m just sorry Angelo won this round.
Kenny Gilbert – 36, from Euclid, Oh. He is the president/owner of Passionate Culinary Enterprises and chef/partner of G’s restaurant group. He is known for preparing a wide range of cuisines. At age 23, he became the youngest African-American chef to run a Ritz-Carlton restaurant (in Amelia, Fla.) His favorite recipe is a tomato and mozzarella salad with an onion marmalade.
Alex Current Ranking: 3 Previous Ranking: None
Deconstructed Short Rib Borscht with Creme Fraiche.
Alex did something the judges were skeptical about (deconstruction) and surprised them by executing it well. He seems very intense, but he certainly knows what he’s doing. I am not a big fan of beets, but neither were some of the guests – and they commented on how much they enjoyed this dish. I think he may stick around for awhile.
Alex Reznick – 33, from Brooklyn, New York. He is the executive chef of Ivan Kane’s Café Was. He grew up loving the cooking of his Russian grandparents. He began his professional career by working at Lutece, and at many of Bally’s restaurants. When Alex met Ivan, he was inspired by him to develop his personal style of “California Bistro cuisine.” His favorite recipe is avocado panna cotta with pickled ramps and tomato.
Kevin Current Ranking: 4 Previous Ranking: None
Pennsylvania Lamb, Meyer Lemon-Pistachio Marmalade, Spring Onions, Natural Jus.
He wowed the judges in both rounds and he definitely looks like he’s in it to win it. I like his personality and his food looks very tasty. I am looking forward to seeing more of his work.
Kevin Sbraga – 31, from Willingboro, NJ. He is executive chef at Rat’s Restaurant at the Grounds for Sculpture. He is known for his unrivaled knife skills and considers himself a “beast in the kitchen.” He was named one of 2007’s “Top10 Chefs” by Philadelphia Style magazine. In 2008, he won Best Meat Presentation at Bocuse D’Or. His favorite recipe is asparagus and morels.
Arnold Current Ranking: 5 Previous Ranking: None
Kaffir Citrus Basil Cake, Palm Sugar Anglaise and “Myint” Julep.
I loved this presentation, and who can resist a man who puts his surname in the title of a dish? I definitely wanted to try this, and the judges’ blog (on Bravo’s website) said they loved it. This guy has a charming personality and I think – and hope - we’ll see more of him.
Arnold Myint – 32, from Nashville, Tn. He is chef/owner of Cha Chah, PM, and Suzy Wong’s House of Yum. Arnold was inspired by his mother, who has run a restaurant for 30 years. His Cha Chah was voted Best New Restaurant by Nashville Scene in 2009. Arnold was once a professional figure skater. He is also a bartender and event planner who has often appeared as Suzy Wong herself, in order to publicize that restaurant. His favorite recipe is anything with peas.
Andrea Current Ranking: 6 Previous Ranking: None
Pork with Chorizo Potato Gnocchi, Calabaza, Mushrooms and Orange Gremolata.
She’s got a lively personality and seems as though she is ready to seek the spotlight. Even though she didn’t score a win, I think we will hear more from this lovely and assertive lady. Her dish looked tasty, and she’s got a winning smile.
Andrea Curto-Randazzo – 39, from Vero Beach, Fl. She is the chef/owner of the The Water Club, the Talula Restaurant and Creative Tastes Catering. She graduated from the Culinary Institute of America with honors, and was named one of the “Best New Chefs” by “Food and Wine Magazine” in 2000. She is a mother of three, and co-owns her Talula restaurant with her husband. Her favorite recipe is braised short ribs with homemade gnocchi.
Ed Current Ranking: 7 Previous Ranking: None
Sauteed Cod Cakes with Boston Baked Beans and Shaved Fennel Salad.
This looked really nice and he presented it well. He made a good choice to represent Boston. He seemed quiet, but I think we’ll see more of him. I hate baked beans, but these looked delicious.
Ed Cotton – 32, from Boston, Ma. He is the executive chef at Plein Sud at the Smyth Hotel. In high school, Ed began his career working for Todd English at Olives. He then opened Figs in Wellesley, Ma. For more than five years, he worked with Daniel Boulud in New York. His favorite recipe is fresh farm egg ravioli with a silky English pea puree, spring onion fondue and crispy pancetta.
Lynne Current Ranking: 8 Previous Ranking: None
Corn Camembert Ice Cream on Waffles with Bacon Praline and Caramel Sauce.
She’s quiet and intense, but she must have some major skills, since she teaches at the Culinary Institute. To make ice cream with corn and make it look this good takes some skill, so she may have what it takes to stick around so we can get to know her better.
Lynne Gigliotti – 51, from Philadelphia, Pa. She is an assistant professor at the Culinary Institute of America. She has been a chef for 30 years and now teaches Cuisines of Europe and the Mediterranean. She built her own catering business and has worked for Guenter Seeger at the Atlanta Ritz Carlton and Jean-Louis Palladin at the Watergate in Washington, DC. Her favorite recipes are any that contain peas and asparagus.
Tiffany Current Ranking: 9 Previous Ranking: None
Cajun Shrimp and Crawfish Salad, Chicken Fried Tomatillos and Bacon-Sherry Vinaigrette.
This lady surprised me. I didn’t expect her to make such a multifaceted dish. She has a pleasant personality and she charmed the judges. Although she didn’t win, I think she’ll get her turn to shine.
Tiffany Derry - 26, from Beaumont, Tx. She is the executive chef of the Go Fish Ocean Club. She began her career in the food industry at age 15, by working at IHOP. From there, she competed in cooking competitions to earn her culinary school tuition. She teaches culinary at the Art Institute of Houston. Her favorite recipe is spring risotto.
Timothy Current Ranking: 10 Previous Ranking: None
Pan Seared Maryland Rockfish with Pickled Leek, Dill and Grilled Crostini.
He was shocked when his quickfire honors didn’t extend to the elimination. He seems convinced of his own destiny (like Angelo?) but his arrogance seems less annoying. I hope he gets to redeem himself next week.
Timothy Dean – 39, from Washington, DC. He is chef/owner of the Prime Steak House. He spent 12 years working with the late great chef, Jean-Louis Palladin. He graduated from Howard University in 2000, where he was named Young Entrepreneur of the Year. His favorite recipe is soft-shelled crab tempura with Virginia ramps, morel mushroom and garlic comfit emulsion.
Tamesha Current Ranking: 11 Previous Ranking: None
Jerked Chicken Sphere, Soft Polenta, Tamarind, Mango and Cilantro.
She’s a quiet lady, but she has presence in the kitchen. She didn’t melt into the scenery and I think she’s got more to show us. Seeing what looked like a meatball might have headed me away from this plate, but the presentation was lovely.
Tamesha Warren – 24, from Christ Church, Barbados. She is sous chef at the Oval Room. She graduated from the Art Institute of New York, where she was on the presidents’ list. The restaurant where she works is located next to the White House and is considered one of Washington’s “power restaurants”. She cooks American food with Asian and French influences. Her favorite recipe is white asparagus soup.
Tracey Current Ranking: 12 Previous Ranking: None
Stone Ground Grits, Maple Cheddar, Port Royal Rock Shrimp. She’s got a lively personality and I liked the way this dish looked. She took it a bit personally when Angelo chose to compete against her, but what did it really matter which group you were in; for this challenge? Either you distinguish yourself or you don’t – and her dish showed promise. Time will tell how far she goes.
Tracey Bloom – 33, from Shortsville, NY. She is the executive chef of Table 1280. She was trained at the Culinary Institute of America. She has worked at many restaurants in the South. Tracey is known as “one of the top 25 chefs of Atlanta”. Her favorite recipe is English pea salad.
Amanda Current Ranking: 13 Previous Ranking: None
Red Snapper, Carpaccio, Daikon, Sencha Oil and Caraway Gelee.
She kept her head down throughout most of the show and seemed almost daunted by the other cheftestants. This dish had a lovely color contrast; bright green specked with the orange clementines. She seems to know what she’s doing – and may turn out to surprise us all.
Amanda Baumgarten – 27, from Los Angeles, Ca. She is a sous chef at the Water Grille in Los Angeles. She attended Le Cordon Bleu in London, and worked in several European restaurants. She is a gifted butcher who enjoys preparing meat on the bone. Her favorite recipe is roasted baby lamb with pomme cocotte persillade.
Kelly Current Ranking: 14 Previous Ranking: None
Spice Crusted Grass Fed NY Strip Steak, Fiddlehead Fern and Currant-Lavender Sauce.
The dish looked nice, but the meat looked a bit rare for my tastes. She seemed like a nice lady, but it was difficult to get a sense for her during this episode. Next week’s preview shows her having a meltdown, so she may not get to shine next week, either.
Kelly Liken – 33, from Pittsburgh, Pa. She is the chef/owner of Kelly Liken restaurant. In 2008, she was featured in Bon Appetit’s “Women Chefs: the Next Generation,” and was a 2009 and 2010 James Beard semi-finalist for Best Chef Southwest. She is known for cooking seasonal American cuisine. Her favorite recipe is parmesan-mascarpone tortellini with spring vegetables and crispy artichokes.
Stephen Current Ranking: 15 Previous Ranking: None
Potato Crusted Ribeye, Celery Root Puree, Scarlet Stadium Mustard Vinaigrette.
This guy’s pretty quiet, and he earned the judges’ scorn for the way he treated the ribeye. He may use this as a springboard to prove he belongs here, or he may crash and burn next week.
Stephen Hopcraft – 40, from Cleveland, Oh. He is executive chef of Seableu at the MGM Grand (Las Vegas). He has spent 12 years establishing restaurants for the award-winning Michael Mina. He is the proud father of 14-month old twins, and enjoys putting “fun twists” on classic foods. His favorite recipe is agholitti, which is a goat cheese-filled pasta tossed in olive oil and tomato water.
Jacqueline Current Ranking: 16 Previous Ranking: None
Duo of Hudson Valley Chicken Liver and Port Wine Mousse.
She came pretty close to elimination, and hasn’t a clue as to why her “low fat” chicken liver mousse almost sent her home. Her dish looked unappetizing and I don’t know how much longer she’ll be around.
Jacqueline Lombard – 33, from Boston, Ma. She is chef/owner of Jaqueline Lombard Events. Her catering company serves private and corporate clients nationwide. She recently revived the Florent restaurant as executive chef of Gansevoort 69. She is also the dining and wine editor of NYHerald.com. Her favorite recipe is summer corn risotto with butter-poached lobster, black truffles and green onions.
John Current Ranking: 17 Previous Ranking: None
Maple Mousse Napoleon with Crisp Macadamia Nut and Vanilla Sauce.
It was difficult to warm up to him, so I am not sorry he’s gone. He’s got a quirky personality and that’s sometimes fun to watch, but it didn’t happen for me this episode. The dessert looked somewhat simplistic. Using store-bought pastry is a cardinal sin on this show; and he should have known better.
John Somerville – 42, from Ohio. He is chef de cuisine at The Lark. He developed an appreciation for farm-fresh ingredients at a young age. Prior to becoming a chef, he obtained a degree in engineering. He has received two James Beard nominations for 2008 and 2009 for Best Chef: Great Lakes. His favorite recipe is spiced spring cucumbers with dill.
Next week, the previews show some of the chefs will have a meltdown, and they are doing something to do with space travel. Let’s hope their recipes soar as high as their aspirations.
Donna is a nurse and teacher, and a mother of 5. She lives in Pennsylvania and is admittedly addicted to many reality shows. You can reach her at mrsed4ever@yahoo.com.
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