This week's episode highlighted the Bocuse d'Or, a culinary competition filled with screaming fans, giant shiny platters and impossibly complex dishes. After getting a glimpse of it, putting together a Thanksgiving meal seems like a breeze.
Note: We reveal the winner and losers below.
Gavin Kaysen, executive chef at Cafe Boulud and former contestant in the Bocuse d'Or, served as guest judge for the Quickfire. When it came time for the Elimination Challenge, he was joined by Thomas Keller, Daniel Boulud, Alex Stratta, Timothy Hollingsworth, Traci Des Jardin and Jerome Bocuse, son of the founder of the Bocuse d'Or, Paul Bocuse. Here are our thoughts on the episode:
- Welcome back, Jennifer. For the Quickfire, Kaysen instructed the cheftestants to make a protein in a protein in a protein. Michael argued that he never used the word "ballotine" and was angry (surprise!) that his terrine-like dish was not a winner. Eli made an interesting bacon-dusted Scotch egg, but it was Jennifer's decision to get back to what she does best – seafood – that got the judge's attention, and scored her an extra 30 minutes for the Elimination Challenge.
- We're all best buddies, or not. Jennifer noted that the remaining chefs are all very close, but there was definitely some tension (however contrived) between the technique-heavy Voltaggio brothers and Kevin, whose food might be called homestyle or rustic, though certainly elevated. Bryan called Kevin "less complex" and Michael whined that Kevin's food is "the food that I cook on my day off." Kevin had a few words for them, as well, saying he and Eli "are maybe the ballsiest two people in this. We're doing homestyle food on Top Chef because we believe in the food that we grew up eating." You can probably guess whose corner we're in on this topic.
- Bring on the giant, shiny platters. We don't know much about the Bocuse d'Or, but it looks like a pretty crazy event. The chefs participated in a mini Bocuse d'Or for the Elimination challenge, minus the screaming, flag-waving fans. But there was $30,000 at stake to keep things interesting. Putting aside their differences for a bit, Kevin asked Bryan about how to sous vide his lamb and Bryan was perfectly willing to share the information. It was certainly a risky move (Carla from last season would have surely tried to talk him out of it), but it ended up paying off. Despite being the "simplest" dish in the challenge, it turned out that Kevin's was the one that actually tasted good, making him the winner.
- Nothing displeases the judges like a sad piece of meat. Eli undercooked his lamb and left large, difficult-to-eat pieces of fat in his sausages. That just wouldn't do, and he was sent to pack his knives. As Eli himself pointed out, for such a young chef, it was certainly an accomplishment to make it as far as he did.
Next week: Off to Napa!
What did you think of the episode?
Top Chef Las Vegas Roundups
Week 11: Big Gambles on the Strip
Week 10: Hold the Meat
Week 9: Restaurant Wars!
Week 8: Top Chef Las Vegas: Of Pigs and Pinot
Week 7: Like No Dinner Party We've Ever Had
Week 6: Angels and Devils
Week 5: Foam on the Range
Week 4: All Things French
Week 3: The Best of Plates, The Worst of Plates
Week 2: A Shot At Love With Tequila
(Images: Bravo)
I know they explained the Bocuse d'or but I still don't get it. It looked like the type of food they've been cooking all season but served on a giant mirror.
view Nikita's profile
I didn't think they explained the concept very well, but it was still entertaining. I was so happy to see Jennifer back in the game, and I'm always happy to see Kevin win, because he has a great attitude.
view heather77's profile
The Bocuse d'or is like the Olympics of cooking. International teams compete to create the most complex, time-consuming and articulate hot and cold platters of food you could imagine. Teams spend months or years even perfecting various techniques to outdo eachother. Since teams are all using the same main ingredient, everybody racks their brains to try to do something that no one has ever seen before. Competing teams have been known to stay at work after they close the restaurant to practice for hours, every day until the event to experiment with their ideas.
Again, Kevin wins out, in my opinion, because he knows how to use his noggin. He knows that his range of techniques don't compare to the V's or Jennifer but he also knows that it's in their nature to put out dishes that may be too ambitious for the time they are allowed. I believe that this is an example where simple techniques perfectly executed beat complex techniques poorly executed fair and square. In the end, who wants to put poorly cooked food in their mouth?
Kevin's decision to put out the platter that he did is an example of how a good chef thinks in real life. The chef's goal is to put out presentable food that is cooked properly and tastes good and he was the only one who did that.
Now next week should be interesting when we get to see all of their fashionable make-overs.
view art's profile
art - like Padma's bangs!
view syrupandhoney's profile
Ack! So close to getting rid of Michael! Can't wait for Kevin to take it home next week.
view hyperRevue's profile
I
view Shelf81's profile
Art- I guess that's why it didn't really make sense to me. They didn't have time to experiment - they only had 4 hours to make something amazing, so they didn't really do anything that different than other challenges. But...I still liked the big mirror.
view Nikita's profile
I'm afraid that Kevin's going to get kicked out so that Bravo can have a "showdown" between brothers. That's what I thought at the beginning of the season, and the longer it goes on , the more they're ramping up the "rivalry" between them.
view lildebbie77's profile
Oooh saw the preview for next week. Kevin is foregoing his garden gnome look for a more troll doll look. I love it! Poor Jennifer, that hair. She really tries. The brothers, they're just too cute but once that younger one opens his mouth....
I think Art nailed it. In the end, it's not the technique so much as taste and presentation. While Kevin's was simpler, it clearly tasted better and was better cooked. Bryan probably could have nailed it with a few more hours but that was not to be.
I really appreciate what Keven (and Eli -- we'll miss him) are doing. Yeah, the V brothers make these elaborate, complex dishes but to me they're just not as interesting. It's like those French aspic turrine things. Yeah they look pretty I suppose, but the taste?? Not to sure.
view LaLisa's profile