Top Chef: Season 1, Episode 3 - Nasty Delights
Top Chef on ImdbReality-TV
3/22/2006
Making a visually repellent food look enticing is the theme for the round. Up first is octopus, and then the chefs are challenged to make the monstrous appearing monkfish appetizing to children. Guest Judge: Laurent Manrique. QuickFire Challenge: Take Disgusting to Delicious. Elimination Challenge: Fish for Fussy Eaters. Round Three
Tom Colicchio
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Padma Lakshmi
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Gail Simmons
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Ted Allen
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Hung Hyunh
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Top Ten Reasons To Watch Top Chef Masters
added by newsBotBravo’s Top Chef Masters debuted last night—it’s like a supercharged version of Top Chef, and the contestants are world-renowned cooks instead of up-and-comers. Even the judges are impressive (two words: Gael Greene). If you didn’t catch the premiere, then watch the rerun before next week’s episode, which airs Wednesday at 10pm. Ten reasons to check it out:
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A New 'Top Chef'; No I Think I Can't Dance
added by newsBotBy Jennifer Kelly
All right, I desperately needed a break this week from family dramas and celebrity jungles. Last night was the perfect opportunity, as “Top Chef Masters” premiered, and “So You Think You Can Dance” began its performance shows.
"Top Chef Masters"
Unlike the regular "Top Chef" series, this pits real top chefs from around the country against each other. Chefs included: Michael Schlow of Boston, former “Top Chef” judge Hubert Keller of San Francisco, Christopher Lee of New York and cowboy...
Lew Harris
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The 10 Most Creative People in Food
added by newsBotFrom the farm to the table, from the slaughterhouse to the studio to the C-suite--our picks of the folks who are changing the way we eat.
1. Jean-Georges Vongerichten, Jean-Georges Management The Alsace-born celebrity chef has built a multimillion-dollar, multi-Michelin-starred empire without slapping his face on a frying pan or frozen pizza. Vongerichten’s unprecedented partnership with Starwood Hotels has given him license to unleash his creativity—and his take on Asian flavors—in 50 new restaurants over the next five years. “If I could have my dream,” he has said, “I would open a new restaurant every month.” 2. Dan Barber, Blue Hill restaurants Barber is foodies’ latest locavore darling, the driving spirit behind the two acclaimed Blue Hill restaurants, and a passionate advocate for regional farm networks. The winner of the 2009 Outstanding Chef award from the James Beard Foundation, he practices what he preaches at his family’s farm and at
Denise B. Martin
Read the full article on fastcompany.com