I've been thinking about this, and, I suspect that the challenge was a bit unfair to the contestants. (unless they were to take a lot of liberties with the recipes) The book they had to work with was designed for home cooks putting out meals for 2-4 people. -Not what was present at the judging table plus the one for the camera. Some of the book's recipes are for things like sauteed steaks (bad idea because it would be difficult to to 8+ at once) as Dougie discovered, and others are braises and such but, once again we are talking a lot of prep and a larger pot which takes longer to get to temperature -and three hours just isn't enough time, especially with it broken into parts. I know you could say this about any challenge, but, pre-nouvelle french cooking can be complex. So, kudos to those in the top, they solved a complex problem.
Top Chef: Boston
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