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Old 06-11-2007, 03:28 PM   #11
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IC - it was painful watching them shop!!!! Why would you spend only $800.00 on food for a wedding when your budget was $2,100.00 (or somewhere close anyway). I just can't get a feel for the people yet and who actually has the talent yet. I can assure you I would be a nervous wreck, as I'm sure they are. I'm sure they have to get used to the cameras and once that happens the talent will come out?
As far as their on-air persona talent maybe. But not in cooking skill and culinary knowledge. I mean most of the dishes they put out for the wedding reception were stuff you'd do entertaining for friends at home. Although I hate to agree with Bobby Flay, I had to when he commented on the severe lack of high end ingredients. Only one dish had a high-end ingredient (the caviar). That was going through my mind when they were shopping. No scallops. No rack of lamb. No lobster.
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Old 06-11-2007, 03:35 PM   #12
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I enjoy watching, but I have not seen anyone step up with personality and ability and concept yet. All three are needed.
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Old 06-11-2007, 03:43 PM   #13
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Just to carry on with the shopping event...How could you expect someone who has never come even remotely close to prepare meals for 100 people, and know what they are doing? Just deciding on the quantity alone would be nearly impossible. I too, agree the ingredients were more...30 Minute Meals worthy.
I just think the object of that challenge will have nothing to do with the final results.
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Old 06-11-2007, 04:08 PM   #14
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Just to carry on with the shopping event...How could you expect someone who has never come even remotely close to prepare meals for 100 people, and know what they are doing? Just deciding on the quantity alone would be nearly impossible. I too, agree the ingredients were more...30 Minute Meals worthy.
I just think the object of that challenge will have nothing to do with the final results.
It's not that hard. Say you prepared a dish for a dinner for 15 people. Just multiply the quantities by 8-10 factoring in that you'll be doing a smaller portion, some people may not try it, may not like the main ingredient, or may go for seconds, etc. Or use weight and multiply the serving size (i.e. 3-4 oz. x 150). Plus, one of the challengers (Paul?) is supposedly a caterer. If that's true, then his catering knowledge could've and should've been utilized for this sort of thing. Most of them were in charge of ONE dish. It's not that hard. A caveman could do it.
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Old 06-11-2007, 04:10 PM   #15
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Kinda makes you miss Marcel, doesn't it?
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Old 06-11-2007, 04:17 PM   #16
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Kinda makes you miss Marcel, doesn't it?
But even in their catering challenge where they had to produce all of those hors' dourves, he was smart enough not to try and foam that many portions. Or make that many portions of a gelee. Actually, the foam would've worked if he made the type that you use with gelatin and a whipped cream dispenser. If he tried the immersion blender type it wouldn't have.
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Old 06-11-2007, 04:21 PM   #17
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Looked like Ilan used the immersion blender on his head.

sorry for hijacking this. back to the beginners on the FN show............
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Old 06-11-2007, 04:21 PM   #18
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Kinda makes you miss Marcel, doesn't it?
not a bit! but there WAS a Top Chef Slam last night, the top 4 of each of the first two seasons, and Marcel did not only a foam but also a gelee in the Miami heat and humidity. Stephen made him look silly... no, take that back. Marcel made himself look foolish!
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Old 06-11-2007, 04:23 PM   #19
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yeah, I watched it, ChefJ. You're right. Sam really looked bent out of shape because he wasn't lavished with praise.

OP - really, I'm going now!
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Old 06-11-2007, 04:35 PM   #20
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