Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Top Chef: Just Desserts - Season 2


Shalmanese
 Share

Recommended Posts

Did anyone watch the premiere of Season 2? I gave up on Season 1 after 3 episodes but it looks like S2 is going to be significantly better. Once Melissa (the dour black girl) and Craig (the guy with the annoying voice) are gone, everyone else looks to have some serious chops.

PS: I am a guy.

Link to comment
Share on other sites

Also, what typically happens to centerpieces after they're made? Do they ever get eaten or are they usually thrown away? That was a hell of a lot of chocolate that went into some of them.

Usually the chocolate gets recycled into more showpieces. I wouldn't want to eat one since they aren't always made under strictly sanitary conditions. Well, in most competitions they are, but in hotel and school situations, the commodities can be re-used for years, and since they aren't classified as edible, the makers are a bit more relaxed about wearing hats, gloves, etc.

The isomalt gets recycled as well, it's more expensive than the chocolate. And, it's not really great to eat anyway.

I am liking the show a lot more than last season. They seem to be focusing more on real skills and showing a lot more action.

Link to comment
Share on other sites

I'm pleased to see Hubert Keller there and that Johnny shaved off those awful sideburns. I have to say that I wish there were more European-trained chefs. The American chefs and their "I'm the baddest chef in the kitchen, yo!" attitudes get on my last American nerve. If you're going to act like a pompous bad-ass, have the skills to back it up.

Link to comment
Share on other sites

  • 2 weeks later...

Watching the episode with the Real Housewives. If I had to cook for that crowd, I would make something that looks borderline gaudy and artificial, but lifeless and tasteless on the inside.

"Salt is born of the purest of parents: the sun and the sea." --Pythagoras.

Link to comment
Share on other sites

Watching the episode with the Real Housewives. If I had to cook for that crowd, I would make something that looks borderline gaudy and artificial, but lifeless and tasteless on the inside.

Or Ho Cakes... :raz:

I'm not watching the new season yet. I'll probably start soon because I don't want to wait 2 years for them to decide to show it in Canada like they did with the first season but I'm holding out a bit to see if that's what's going to happen.

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Link to comment
Share on other sites

They're not waiting 2 years to air it in Canada this time but we're running 3 episodes behind the U.S. so I guess I'm going to have to stay out of this thread now.

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Link to comment
Share on other sites

They all had to make a dessert. The continuity on this show is really sloppy and leads to a lot of confusion. TG the adenoidal mouth-breathing guy with the fauxhawk got the boot. He was way over his head. I hope Chef Chip-on-his-shoulder, Orlando, goes next.

Link to comment
Share on other sites

This season it seems like every single elimination challenge has been set up in team format, hopefully we will get more individual challenges now that some of the weaker competitors are out.

"The main thing to remember about Italian food is that when you put your groceries in the car, the quality of your dinner has already been decided." – Mario Batali
Link to comment
Share on other sites

  • 1 month later...

Season 1 contestants didn't have access to recipes, second season was allowed to bring recipes, I think this has helped the quality of everything immensely.

Yes, but last season I was really impressed with what got made just from memory and feel. I guess having recipes takes it from just trying to get something edible done to having more confidence that the components will work and being able to make more complex desserts.

I thought Orlando should have gone home after the carnival challenge. Carlos had more execution problems, but better ideas that actually related to the theme. Orlando's chocolate apple concoction didn't get great reviews from the judges and was lacking in carnival spirit.

Link to comment
Share on other sites

I agree about Orlando's carnival dessert. He kept saying candy apple, and, to me, candy apple means a cinnamon sugar shell on a fresh apple. Caramel apples might have chocolate, but, they should also be primarily fresh apple with caramel. I understand that they were supposed to interpret the food into being a higher-end dessert, but, really, whatever got made should have just sung out with fresh apple flavor. -And some pulled cinnamon sugar would also have been nice.

Link to comment
Share on other sites

  • 2 weeks later...

I walked away from this season with exactly one thing on my mind- I'm makin' me one of them there fancy entremet thingy's just to know that I can!

And in the meantime, I'm going to start harassing local pastry chefs to skip the macaron craze and make the entremet "the thing" right now.

Jerry

Kansas City, Mo.

Unsaved Loved Ones

My eG Food Blog- 2011

Link to comment
Share on other sites

 Share

  • Similar Content

    • By ShylahSinger
      Hello! I'm fairly new to this site so I don't know if my search was weak. I'm trying to find a way to make Mandarin orange puree at home, but I couldn't find anything even similar in the forum. I am a home cook, but I have been making chocolate bonbons and other confections for over 4 years (intermitantly). It is too expensive for me to purchase this online- not because of the price of the puree, but the cost of shipping makes it prohibative. The recipes I've seen online are all differant and don't seem to be what I need. 
      I would love any help with this! I look forward to hearing and learning from those who have much, much more experience than me. Thanks!
    • By Darienne
      In hopes of sleeping better, etc, etc, I have currently given up gluten, dairy and now sugar.  The gluten and dairy pose no problems...the sugar does.  I am not happy using mannitol or erythritol or any of those artificial sweeteners...they give me severe digestive problems.   But I can tolerate stevia very nicely.  The only problem is that there doesn't seem to be much sweetened with this ingredient.
       
      I do have a carob/coconut oil/peanut butter/stevia candy of sorts.  I don't really like it all that much, but it does work.  That's about it.
       
      Has anyone any recipes for desserts using stevia?  Thanks.
    • By Janet Taylor
      Ever since Todd talked making cupcakes I have been cupcake crazy. Although, I am not a cake maker but more of a pie person.
      My first dessert that I love that I make is my Coconut Cream Pie w/heavy whipped cream. I don't use low fat anything and probably angioplasties is necessary after this baby.
      My second is Peach Cobbler w/rich vanilla ice cream. I never met a cobbler that I didn't like, but peach is my favorite.
      I don't make these often because I wouldn't be able to get through the front door if I did.
      How about yours?
      .....Janet
    • By amyneill
      Hi all!! 
      I work at an amazing little New Zealand Style ice cream shop in the beautiful Denver Colorado. I was hoping to get a little help on the subject of adding fruit into ice cream after extracting it and ensuring that, when the ice cream is frozen, the fruity bits don't turn into rock hard shards. I am planning on doing a cherry chocolate ice cream and I was going to soak some dried cherries that we're no longer using for something else. I was planning on using some brandy and a ton of sugar, but I was really hoping someone had a tried and true method they could send my way so that I KNOW that the fruit will be luscious as it's frozen. If you have a certain sugar ratio. I know there is the brix test, but to be honest it's been many years since pastry school and I am very rusty. Would love to hear from some of my fellow sugar-heads. 
      Thank you!
      Amy
       
    • By MightyD
      cakes, cookies, pies, that makes you smile!!!!
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...