Coincidence???

Is it a coincidence Mark won the quickfire even though he left an ingredient at the market?
you decide...as for me I think there is a serious side burn conspiracy at work.

Scores after Episode 2

Thanks to Shyla for making this possible. Each week we will post your score.

Brittany: -40
Kristen: -30
Shyla: -30
Nikki: -10
Noah: 10
Tegan: 20
Mike: 30
Shirley: 30

Kristen's way more awesome picks than Noah's

1. Richard

2. Jennifer

3.Stephanie

4.Dale

The most dominant team . . . in the world . . . ever.

Has anyone else notice how dominant Kristen's team looks? I was thinking I might actively root against a few of her chef's, but I just don't know who to pick. I mean, did you see how well her first pick did at the episode one quickfire? And her second pick can only be described as pure genius. I thought her fourth pick was a bit of a reach. It may be her team's only weakness. At least she managed to not pick Antonia.

Noah's Team

Antonia - She's got the hottest photo, but I was a little disappointed that she didn't resemble the photo a little more closely on the actual show. She's no Padma, that's for sure.
Richard - Classically trained, but I could totally see him trying something crazy in three weeks and falling flat on his faux-hawk.
Andrew - He's got some $@&!ing classical training, which the judges love.
Dale - It was a tossup between him, Spike, and Manuel, but ultimately Dale has more upside, but less personality.

I'm pissed that everyone and their mom is picking Antonia. I never should have told Shyla she was one of my preseason favorites based off her picture alone. Cheers to Tegan for resisting her charm.

My Team

Richard
Erik
Mark
Jennifer

I am totally loyal to Mark and any chef on the show that is self taught. I am going for the underdogs this time! Except of course for Richard and Jennifer! Good luck everybody! I can't wait to watch the show tonight. I am so sad I missed the yummy food and fun at the kick off party. But don't worry Shyla, I took notes too!

Brit's Picks

Stephanie

Erik

Antonia

Richard

Nikki's Team

Richard
Dale
Jennifer
Antonia

Shyla's Team

Antonia
Erick
Jennifer
Nikki

Fabulous Kick-off Party Nikki!

Thank you Nikki for planning and executing the best kick-off party ever right down to the flowers and pink plates. This was the first time I actually watched Top Chef and felt sorry for Padma that she couldn't eat what I was eating. While she was eating pizza, pizza, more pizza, and poached eggs, I was snacking on stuffed jalapenos wrapped in ba-con (two words per Ted Allen), stuffed dates, delicious cheese, and chocolate covered strawberries.

Highlights of the episode included Nimma's pajama pants and the way Stephanie plated her duck dish. Among the more painful moments was watching Mark stand in front of the judge's table. I really felt for the guy. I adore him and I hope he will go far in the competition.

I couldn't help but observe I was the only Fanasty Top Chef participant taking notes during the show. Apparently the rest of you are relying on luck for picking your team. Let me tell you something people . . . this is TOP CHEF!!!! Going off the cuff and merely hoping for the best results in salty shrimp and cauliflower scramble. I am a serious competitor and if anyone wants to beat me they need a serious plan. Good luck to all (even Noah)! And thanks again Nikki!

My Picks

Thanks again to Nikki (and Noah) for the amazing food and drink and the inaugural Top Chef viewing. I'm pretty sure Nikki's food was better than the dishes prepared on the show.

My winning team: Richard, Mark, Antonia, Dale.

Rules

1. Each participant must create a team of four Top Chef cheftestants. This team must be submitted by posting no later than 5:00 p.m., Tuesday, March 18, 2008 (which is the date the second episode of Season 4 will air).

2. Points for your team will accrue as follows until only 6 cheftestants remain (once an episode begins with six contestants, Rule #3 will govern point accrual):

A. 20 points for each member of your team that is not the winner, but is one of the top 3 favorites of the elimination challenge.
B. 40 points any time a member of your team wins the elimination challenge.
C. 30 points any time a member of your team was on the winning team of a team elimination challenge. This is in lieu of the 20 points you get for A.
E. 10 points any time a member of your team wins an elimination challenge two times in a row and an additional 10 points for any consecutive wins thereafter.
F. 10 points anytime a member of your team wins a quick-fire and an elimination challenge in the same episode.
G. -20 points for each member of your team that is not eliminated, but falls in the bottom 3 of the challenge.
H. -40 points for any member of your team that is eliminated.
I. -10 points any time a member of your team is in the bottom three of an elimination challenge or quick fire 2 times in a row (this can occur if your member is in the bottom three of a quick fire and then an elimination challenge in the same episode or in the bottom three of an elimination challenge and then a quick fire in the next episode or is in the bottom three of an elimination two times in a row or is in the bottom three of a quick fire two times in a row).
Note: No additional deduction if your team member is in the bottom three 3 times in a row. So if your team member is in the bottom three for the first four episodes, you would lose 10 points based on episode 1-2, and another 10 points based on episode 3-4.
J. -20 points any time a member of your team fails to present a dish for any reason for any challenge elimination, quick fire, or otherwise.
K. 20 points any time a member of your team wins a quick-fire challenge.
L. 10 points any time a member of your team that is not the winner, but is in one of the top 3 favorites of the quick-fire
M. -20 points any time a member of your team loses a quick-fire challenge
N. -10 points any time a member of your team is not the loser of a quick-fire but is in the bottom 3
O. 30 points if your entire team makes it to the final six.

3. When there are only 6 contestants remaining, points will accrue as follows:

A. By 5 p.m. of the day on which the new episode will air, each participant must post on the blog with the name of the contestant the participant predicts will win the elimination challenge. Once a name is given, there can be no changes.
B. If the participant guessed correctly, the participant will win 50 points. If the participant guessed correctly for the final show, the participant will win an additional 10 points.
C. In addition to posting your selection for the elimination challenge winner – you may also select someone as the quick-fire challenge winner. If you select correctly you will win 10 additional points. There is no penalty for not selecting a quick-fire winner nor is there a penalty for guessing incorrectly.
D. If the contestant chosen by the participant to win the elimination challenge is eliminated, the participant will lose 30 points.
E. -20 points for failure to submit any name as the winner of the elimination challenge
F. 50 points for correctly selecting the fan favorite – not submitting a selection for fan favorite results in -20 points, -10 points if the person you selected is not the fan favorite (the reunion show where the fan favorite is selected will act as the challenge for that week).

4. If there is any dispute over whether points have been earned or lost, the grievance shall be aired by a post on the website which must be posted within 24 hours of the current points total posting. Other participants have 5 days from the date of the post to comment on what they believe the correct result is and why. The dispute will then be settled by the majority result of votes on the website from Katie, Shyla, and Nikki. This decision is final and cannot be challenged.

5. Any amendments or additions to the rules must be proposed by Nikki and accepted by a majority vote of the participants.

Is that a pepper mill in your Calvin Kliens or are you happy Top Chef is back?

I know Shyla thinks Tre is the hottest cheftestant to have ever been on Top Chef; however, I don't think you can argue with this:

Can't wait to see what yummy goodness season four has to offer!

In Anticipation of the Future: A Look at the Past

The new season of Top Chef starts tomorrow and I could not be more excited. Top Chef is more than just great food--it is damn good entertainment. Through past seasons we've seen shaved heads, the hottest guy ever doing push-ups, and a world famous chef dressed as Santa Claus. We've seen contestants cry (including big tough New Yorkers), rap, hiss, get beat up, yell at the judges, quit successfully, try to quit unsuccessfully, cook in high heels, and run around waving knives. The contestants have cooked for surfers, kids, drunk people, rich people, and gamblers. Contestants have cooked on bbqs, on camp stoves, in airplane ovens, and have even cooked without actually cooking.

Things I hope we won't see this season:

any contestant repeatedly talking about bowel movements

any contestant saying she lost because she misses her kid

any contestant saying they've never made a pie crust (this is top chef people, learn 2 dessert recipes)

annoying and excessive product placement

Top Chef has provided me with hours of entertainment
and I expect nothing less this season. In conclusion let me just say, Top Chef is what it is and believe you me, what it is, is fabulous! Also, I love you Tre!

Zoi

AGE: 30

HOMETOWN: Seattle, WA - currently resides in San Francisco, CA

PROFESSION: Chef/Restaurant Consultant

CULINARY EDUCATION: Self-Taught

FAVORITE SIMPLE SPRING RECIPE: Roasted baby California lamb with artichokes, spring onions, lemon and rosemary

BIO: A restaurant consultant living in San Francisco, Zoi began cooking at the age of 19 and has worked with some of the greatest chefs on the West Coast. After traveling extensively through Europe, she believes her food reflects her love of Greece and Italy. Zoi describes her cooking as simple and rustic and emphasizes the importance of using local, seasonal ingredients whenever possible.

Valerie

AGE: 32

HOMETOWN: Chicago, IL

PROFESSION: Personal Chef

CULINARY EDUCATION: Culinary Arts, Kendall College, Chicago

FAVORITE SIMPLE SPRING RECIPE: Pork pot stickers

BIO: Born and raised in Chicago, Valerie has worked her way around popular Chicago restaurants for the past nine years and is currently working as a personal chef in her native city. Valerie has a passion for traveling and loves to incorporate influences from all over the world in her cooking. She believes food is the most universal part of life and enjoys cooking cuisine with elegance and simplicity.

Stephanie

AGE: 31

HOMETOWN: Stamford, CT - currently resides in Chicago, IL

CULINARY EDUCATION: University of Michigan (undergrad); Scottsdale Culinary Institute

FAVORITE SIMPLE SPRING RECIPE: Anything with green garlic such as gnocchi with clams, white asparagus and green garlic

BIO: Until recently, Stephanie was the chef/owner of Scylla in Chicago. She is now enjoying traveling, both domestically and abroad, while planning her next exciting venture. Stephanie's biggest lure in cooking is seafood because the same fish can be cooked so many different ways - grilled, poached, cured, pan roasted - and this brings out different attributes, flavors and textures. Stephanie says in her cooking, contrasting and complementary elements are essential, but balance is non-negotiable. She has always been very driven and a bit of a risk-taker. "Once I set my mind to something, I follow through. It always has to be 110%.

Spike - also the name of my dead dog

AGE: 27

HOMETOWN: Clearwater Beach, FL - currently resides in Williamsburg, NY

PROFESSION: Chef de Cuisine, Mai House, Drew Nieporent

CULINARY EDUCATION: A.O.S Culinary Arts, C.I.A

FAVORITE SIMPLE SPRING RECIPE: Lamb or Pig. A good Greek SPOOL lamb (salt, pepper, olive oil and lemon) on a spit.

BIO: Spike works as the chef de cuisine at Tribeca's new hotspot restaurant, MAi-House, which was named as one of the New York Times' top ten best restaurants. Born in Montreal, Canada and trained in classic French cuisine in restaurants around the world, Spike has worked with Gerard Boyer at Les Crayeres, Thomas Keller at Bouchon and The Maccioni Family at Le Cirque and at Good Stuff Eatery in Washington D.C. Spike believes in learning the basics to become the best. His latest venture is opening a new chain, Good Stuff Eatery, with his family. The new restaurant features his weakness - hamburgers, hot dogs, fries and milkshakes.

Ryan - cute and he does charity work , now that is yummy!

AGE: 28

HOMETOWN: Los Banos, CA - currently resides in San Francisco, CA

PROFESSION: Chef, Myth Cafe

CULINARY EDUCATION: Associate of Arts, California Culinary Academy

FAVORITE SIMPLE SPRING RECIPE: Chilled spring pea soup with Strauss yogurt and dill cucumbers

BIO: Ryan zeroed in on his desire to be a chef at the early age of nine when the "toys" at the top of his Christmas list included kitchen utensils, a wok and food dehydrator. Growing up in the Central Valley of California he developed a passion for the culinary arts that has led to a very successful career spanning both coasts. His talent for creating simple, healthy and delicious Mediterranean and French-influenced cuisine draws long lines and wide acclaim at Myth CafŽ in San Francisco, where he has been chef since 2005. Ryan strongly believes in "giving back" as much as possible and works extensively with Bay Area community organizations. This fall, he led a team of over 30 volunteers in his first "Thanksgiving Bag Lunch Giveaway," which involved creating 1,000 bag lunches for people in need - from scratch.

Richard

AGE: 35

HOMETOWN: Uniondale, New York - currently resides in Atlanta, GA

PROFESSION: Chef, culinary designer, Trail-Blais

CULINARY EDUCATION: AOS Culinary Arts, CIA

FAVORITE SIMPLE SPRING RECIPE: Lamb meatballs with rhubarb & strawberry

BIO: Richard is not only a chef, but also a culinary designer, working all over the east coast. He and his wife reside in Atlanta, Georgia with their two weimaraners and are expecting their first child in the spring. He is known for his innovative and personal take on classical cuisine and has studied under luminaries such as Thomas Keller, Daniel Boulud and Ferran Adria. Richard believes cooking is an art and a craft and food is meant to stimulate on many levels. He incorporates global ingredients, modern cooking methods, wit and a sense of humor to all his food. He says if he were a food he would be an artichoke. "It's tough, difficult to work with, even dangerous at its core; but when you come down to it, it's simple, beautiful and delicious."

Nimma

AGE: 26

HOMETOWN: Peachtree City, GA - currently resides in Atlanta, GA

PROFESSION: Cook at Repast

CULINARY EDUCATION: Culinary Institute Of America

FAVORITE SIMPLE SPRING RECIPE: Grilled freshly caught fish with some amazing olive oil and sea salt

BIO: A native of Peachtree City, GA., Nimma earned her culinary degree from the Culinary Institute of America and is currently working as a chef at Repast restaurant in Atlanta. Her favorite thing to cook is pasta and she says she always has salt, pepper, green tea, coffee, and butter on hand.

!!!! NIKKI !!!! (and she even spells it like I do)

AGE: 35

HOMETOWN: New York, New York

PROFESSION: Chef / co-owner - 24 Prince

CULINARY EDUCATION: A.O.S Culinary Arts, School of Culinary Arts

FAVORITE SIMPLE SPRING RECIPE: Fresh English peas with shallot, grape tomatoes, pecorino cheese and fresh mint

BIO: Nikki operates 24 Prince Restaurant in New York City as the chef and co-owner. Trained for many years in back of house and in front of house operations with great chefs like Jean-Georges, Shaun Doty and Anne Quatrano, Nikki believes a great chef must understand how to run a business as well as possess outstanding cooking skills. She is also a certified sommelier with extensive wine knowledge. Nikki loves not being restricted to any one particular cuisine and experiments with flavors and ingredients from all over the world. She considers growing up in New York to be the best culinary education one can obtain and says her family and friends constantly tease her about how passionate she is about food. Her future plans are to expand her restaurant group with several new concepts.

Mark

AGE: 29

HOMETOWN: Invercargill, New Zealand - currently resides in New York, NY

PROFESSION: Sous Chef at Public Restaurant in New York City

CULINARY EDUCATION: Self-Taught

FAVORITE SIMPLE SPRING RECIPE: Roast New Zealand venison, minted edamame, wee fella Yorkshire pudding and espresso hollandaise.

BIO: Born and raised on a sheep farm in New Zealand, Mark developed a great appreciation for cooking from scratch. After leaving school at the age of 16, he went to work at a slaughterhouse before leaving New Zealand to travel the world. Over the past eight years, Mark has worked his way up the kitchen ladder from dishwasher to sous chef and has worked in New Zealand, Melbourne, Tokyo, and New York.

Manuel

AGE: 33

HOMETOWN: Laredo, Texas - currently resides in New York, NY

PROFESSION: Executive Chef, Dos Caminos

CULINARY EDUCATION: B.A. in Business Administration from St. Mary's University of San Antonio, Texas; A.O.S, New England Culinary Institute, Montpelier, Vermont

FAVORITE SIMPLE SPRING RECIPE: Crispy soft shell crabs with charred ramp vinaigrette

BIO: As executive chef of Dos Caminos Third Avenue, Manuel brings authentic Mexican fare to the heart of Midtown in New York City. Growing up in the border town of Laredo, Texas and influenced by his Mexican heritage, Manuel began cooking at an early age and has never stopped. Manuel was classically French trained at the New England Culinary Institute in Montpelier, Vermont. After moving up the ranks from Garde Manger to Tournant at New York's Le Cirque 2000, he then worked with executive chef Mario Batali at Babbo Restaurant where he quickly rose to sous chef. Manuel believes that it is always good to inject new ideas and stir things up.

Lisa

AGE: 27

HOMETOWN: Toronto, Canada - currently resides in New York City

PROFESSION: Chef

CULINARY EDUCATION: A.A.S. culinary arts, B.S. food service management Johnson & Wales University

FAVORITE SIMPLE SPRING RECIPE: Chili rubbed lamb with strawberry-rhubarb jam, balsamic reduction and fresh mint

BIO: Being drawn to the flavors of Asian cuisine since a young age, Lisa moved to New York City where she decided food was her passion and career choice. At only 17, she attended Johnson & Wales University and received a B.S. in foodservice management. She moved to south Florida to diversify her cooking palette, absorbing the local flair of Latin food. With Asian cuisine still in her heart, Lisa moved back to New York to get involved with more Asian restaurants, working at Asia de Cuba, Rain and then Public. Lisa says she always exercises Asian flair in her dishes and has taught herself as much as she can about the cuisine. Lisa hopes to open an Asian influenced restaurant in New York in the years to come.

Jennifer

AGE: 35

HOMETOWN: Brooklyn, NY - currently resides in San Francisco, CA

PROFESSION: Executive Chef COCO500 Restaurant

CULINARY EDUCATION: A.O.S Culinary Arts, C.I.A

FAVORITE SIMPLE SPRING RECIPE: Spring Lamb's tongue salad, sauce Dragnocello, Mache, olive oil croutons, and mustard fruit

BIO: Born in Brooklyn, NY and trained in classic French and Mediterranean cuisine, Jennifer believes in cooking for the season and stimulating the palette. She has lived and worked in both Paris and London and always tries to incorporate French, Italian and Spanish influences in her cooking. Jennifer is currently working as an executive chef at the popular San Francisco restaurant, COCO500, but says if she could cook anywhere in the world it would be Cinque Terre, Italy.

Erick - my "bling" is better than yours

AGE: 38

HOMETOWN: Chappaqua, NY - currently resides in San Francisco, CA

PROFESSION: Executive Chef at Circa Restaurant

CULINARY EDUCATION: Self-Taught

FAVORITE SIMPLE SPRING RECIPE: Spring lamb with fresh spring garlic

BIO: A third generation chef, Erik gets his love of cooking from his grandfather and mother, who are both chefs. He worked his way through the ranks of several New York City restaurants before becoming sous chef at Eros and then Tapas Lounge. He eventually tired of the cold and decided to move to California, where he now works as executive chef at Circa Restaurant in San Francisco. He says his favorite thing to cook is Circa's popular pan-seared Chilean Sea Bass with wild chanterelle, truffles and caramelized leek ragout.

Dale, a.k.a. the new Hung

AGE: 29

HOMETOWN: Chicago, Il

PROFESSION: Sous Chef at Buddakan

CULINARY EDUCATION: Culinary Institute Of America

FAVORITE SIMPLE SPRING RECIPE: Grilled matsutake mushrooms, shaved myoga, spicy truffled ponzu

BIO: Dale, a sous chef at Buddakan, one of New York's hottest restaurants, was born and raised in Chicago, where he helped open the renowned restaurant Jean Georges Vong. In Chicago, Dale worked with distinguished chefs like Carrie Nahabedian and Shawn Mcclain. With his Filipino background, Dale focuses on Asian flavors. "I love the balance that Asian cuisine offers the salty, sweet, bitter and sour and the textures it provides for different experiences in every bite." One of Dale's kitchen favorites is a dry aged kobe rib eye. Dale says cooking meats is one of his favorite things to do in the kitchen and the technique that goes into properly searing and basting a rack of lamb or steak shows a lot of love. A motto that drives Dale is "expect perfection , because if you fall short your left with greatness."