What gets me about the chefs is that they seem to have a hard time changing gears. If there are no lamb chops, scallops, wagyu beef available they freeze up and start whinging about how Chef B took all of "their" shrimp.
Does anyone else think that scallops and shrimp are the most overused ingredients? If the contestants are not forced to pick a specific kind of protein I feel it's endless variations of shrimp and scallops. I know they have limited time but how about some lamb chops or chicken thighs or fish or anything besides shrimp and scallops. I like both but I'm developing an overexposure aversion just by watching the show. I can't imagine how Padma and Tom feel.
I'm just a homecook and I can switch it up on the fly when I'm unexpectedly out of something integral to the dish and make something else without making a trip to the market or bemoaning the lack of ingredient to my household.
And, frankly, I'm starting to get a shellfish allergy by osmosis or whatever the television version of that would be. And since when did cerivche and crudo start to qualify as "cooking"? Chef Sam in Season 2 got the boot for "not cooking anything" (said by Tom C.)when he served a ceviche going into the final three or four, I've forgotten which.