Brioche57
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Posts posted by Brioche57
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Hello All.
My first time to post a pic here. I've been down for a couple of weeks with bronchitis. Yesterday, for the first day in two weeks, I started feeling good and decided to crank out some croissant dough (Nancy Silverton's recipe.)
Ended up making croissant, pain au chocolate and morning buns.
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But the French-inspired chef is somewhat of a sell out.
Good point Gordo! But didn't the "execs' encourage her to do that? To lose the French angle.
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To quote a post from another site:
The fact that all these jerks let Marcel's toolishness get under their skin are way more indicative of their own toolishness than Marcel's. They let Cliff assault him and did not interfere, resorted to baseless accusations and childish rants, made faces while Marcel was presenting his own dish...Personally, I don't think Marcel is top chef material, but at this point, he looks better than the other slime balls.Apparently Ilan, Elia and Sam learned nothing from the "hairgate" episode. I wonder how they feel now knowing Colicchio wanted them sent packing and Marcel awarded the winner by default. I can't imagine darkening the door of the three "slime balls" places of employment. I imagine they are all too stupid to feel any kind of embarrassment regarding their behavior.
Do we know for sure if there is another season of Top Chef taking place? Ugh.
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This was in the San Francisco Chronicle a few weeks ago regarding our "favorite" contestant Marissa!
In today's Inside Scoop in the SF Chronicle there is a brief dig at Marisa.In August, I wrote that pastry chef Marisa Churchill had taken off to compete in the reality show "Top Chef."
They finally replaced her internally with Kinko Ogami, who has been with the restaurant since the beginning.
"She brings a little more finesse," says owner Lissa Doumani.
"She's more trained in traditional French pastry, so the technique will be traditional, but the combination of flavors will be anything but traditional."
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I thought otto had some balls to accept the blame and take himself out of the competition (despite lying then fessing up) until at the end of the show when he said it was his "job" to end world hunger. What a load of crap!
Chef Borsich organized a food rescue program in which the Red Cross distributed donated food to those in need throughout Nassau Island. He also orchestrated a large scale cultural event feeding underprivileged children on World Food Day at the Government House (Bahamian White House), and as an active member in the American Culinary Federation, he is the impetus behind Childhood Hunger Day, a three day symposium on Capitol Hill attended by Chefs, Senators and Congressional Representatives to discuss hunger and poverty legislation.Wow!
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Rodney, please post that recipe! Wow! I promise I'll book a massage if you do!
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there's a cute little patisserie at santana row.
Yuck! Everytime I've made a purchase at this place, the product has been stale. And they aren't nice about replacing it with one that isn't.
Beggars on the streets.Yeah, like three tops.
Take in a classic film at the Stanford Theatre. We have the Packard's to thank for that gem.
It's been mentioned - Four Season's is barely in East Palo Alto and certainly not the "sketchy" area AND you have a car. Have fun!
Fleur de Cocao in Los Gatos for sure!! I'd give anything to have that shop in the area I live in. Los Gatos is charming and you might run in to Peggy Fleming!
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Congrats Tim. I can't wait to hear about your new venture.
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My greatest problem though was with Dave and Stephen. Getting drunk the night before and showing up drunk for the final cookoff - immature, disloyal and totally unprofessional. In real life they would have been fired on the spot. I lost any respect or appreciation I might have had for either Dave or Stephen.
I agree Holly. Dave is a tiresome, bitter "queen" and he grated on my nerves much more then Tiffani(and I'm no fan of hers.)
Dave's claiming his professionalism on national television was hilarious and short sighted. Isn't he unemployed right now? He certainly did himself no favors last night.
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Well I guess if your body can metabolize chlorocarbons there's nothing unhealthy about Splenda.
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Sorry, devil's advocate here....Salt content? Splenda? How is that better for your health?
Not being snotty, but wondering.
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I was humored at how humbled the Top Chef judges behaved with the cream of the crop from the Napa Valley in attendence. Too bad this series hasn't achieved that kind of level more often.
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Read it and weep (or not)
TOP CHEF IS BACK!
The Emmy-Nominated Producers of PROJECT RUNWAY, PROJECT GREENLIGHT
and LAST COMIC STANDING are excited to announce the second season of TOP CHEF!
Bravo is once again giving a group of talented chefs the opportunity to show America their talent and creativity! Do you think you have what it takes to become a star of the culinary world and vie to become the next “TOP CHEF?”
We are looking for trained and self-taught professional chefs as well as non-professional cooks. You do not need years of experience but you do need to be creative, highly skilled and ready to compete!
HOW TO APPLY
To schedule an interview and to find out more information about becoming the next top chef, please email us at topchefcasting@yahoo.com with a picture, resume and why you'd be perfect as the next TOP CHEF or go to BRAVOTV.COM to find out about open calls and how to submit a home tape.
In addition:
-you must be 21 years of age or older
-you must be a legal resident of the U.S.
-Neither you nor anyone in your household can be an employee or NBC or Bravo.
Compensation: $100,000 in seed money and a feature in Food and Wine Magazine
no -- Principals only. Recruiters, please don't contact this job poster.
no -- Please, no phone calls about this job!
no -- Please do not contact job poster about other services, products or commercial interests.
yes -- Reposting this message elsewhere is OK.
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And let us not forget, Chef Colicchio said if he could've eliminated three he would have! Looking at you Stephen!
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I was hoping that Stephen and the department store guest chef were going to have a big ol' girl fight. The look on Stephen's face during the judging of his Quickfire challenge was priceless. He probalby hasn't dealt with someone more smug then he is.
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Will we never escape Elizabeth Faulkner in the media? Why oh why must we suffer through that personality on nation wide television?
Who's next? That Fish named Shuna?
Ugh!
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Tino - please invest in a copy of The Village Baker by Joe Ortiz. You won't be sorry.
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<< mentioned Sideways upstream!
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I loved the dinner scene in Sideways.
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I long for the days to drink (alot) when I'm pissy. Dang, I do miss it. But when I turned 40 my body said "forget about it." and that was that. I can't complain, I was on the road for 4 straight years and had plenty of hooch in a variety of intereting places in this country. heh heh
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I've also been approached about a book. My story would be somewhere between Nanny Diaries and Kitchen Confidential. But also it would be fiction, as I'm not prepared to get eaten alive by lawyers.
Very exciting stuff Tim. Don't let Oprah but you on her book club list though.
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AndrewB - very, very interesting. When is your book going to be published? And is it's subject matter your life as a private chef?
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Love Huell - he brings the pretty to PBS!
Top Chef: Just Desserts -Season 1
in Food Media & Arts
Posted
Sethro -
Along with your talent in pastry you have proven (here) to be an excellent writer as well. It appears to me that what might be best for you as you move forward, and you will move forward from this experience, is that you find an investor as passionate as you are so that you can create AND control the way you want to cook.
I know that is not as easy as it sounds, however from my own personal experience (I always considered my self the "second bannana") when that happens you will find the fulfillment and creative outlet you deserve.