Every season of Top Chef, I draw all sorts of inspiration from watching the chefs’ creativity, and this season was by far one of the best. While for us home viewers we have to do without the tastes, smells, and liquid nitrogen, we do get access into some of the inner workings of the mad-cap minds that are the movers and shakers of the younger chefs. So, without further ado, first and foremost;
Congratulations to Richard Blais!
Things I’ve learned:
1. In terms of making a dish, I am not particularly focused on the composition. Time and time again my dishes have been lacking in the ability to bring their components to work together. I must work on this.
2. My contemplation of wine with food probably has a similar problem. I need to taste more wines more frequently to understand the main high points and the subtleties better, and match them more completely to dishes.
3. I’m still a food addict, and I should either get around to that cooking / food blog, or get in a kitchen ASAP. Now where are those reservation for Le Cordon Bleu in London?
4. I used to love Marcel, but now I understand what it is about him that makes him such an unlovable ponce. Technique without comradere is rubbish.
5. Everyone has their own palate, balance is key. This is very easy to forget but so critical.
The reunion special was also great fun, but I was sad to see Fabio miss fan favorite. Fortunately, Top Chef Masters is now starting, so even more fun to be had, but Curtis Stone needs to warm up. The whole thing is kind of feeling half-baked (needs some flame! passion!) with him at the moment.
