In addition to what ArchiveGuy said, that catering challenges provide a more appropriate format for the large group of competitors at the beginning of the season, the ability to deliver meals like this is an appropriate element of a cook’s skillset. It’s very, very unlikely that any chef will be exclusively able to stand in his or her restaurant kitchen and cook every night (or supervise); it’s a competitive business and the successful professional will know how to diversity to stay afloat. So from that point of view, it’s legitimate to test those technical skills.
And further, the accomplished chef will be able to think through the details of a specific situation, and understand how the food will behave. Maybe it’s catering, as in the show; maybe it’s figuring out how to adjust one’s menu during a produce-haulers’ strike. The point is, to be creative and in command regardless of the circumstances, and to know how the food will respond in any given setting. See, knowing they’d be wrapping up their creations in hotboxes for a couple hours of transportation, the decision to make something deep-fried and crispy was completely retarded; the bottom line is that it illustrates a cook who, more than just not knowing how to cater an event, wasn’t thinking. From that standpoint, the challenge is legit, and the ejection decision is warranted.
(I feel I can be fairly harsh on this, because I’m an accomplished unprofessional cook who has occasionally earned a few bucks catering events, and I know what it means to cook something but not serve it for two or three hours. The failure here is unconscionable from somebody who considers himself a full-time chef.)
Regarding the hotdogs: I also heard them talking about their “dip bar,” and I thought they missed an opportunity to address both the needs of the block party and the expectations of the judges. With so many kids at the event, there was no way to successfully “upgrade” the food in its entirety, because most kids are going to refuse to eat anything that looks out of the ordinary, especially in a summer street-food setting. They seemed to recognize this, which is where the ideas for the hot dogs and sliders came from. However, they screwed up by trying to elevate the dishes only a tiny bit so that everything would be family-friendly, and the judges dinged them, correctly, for “condescending” to the neighborhood.
Rather, they should have compromised in a different direction, by preparing the hotdogs simply (but well), and then offering a variety of unusual and upscale toppings to go with them. That way, the kids can get their simple meat-on-a-bun, but the adults (and the judges) can partake of the same but dressed with “avocado salsa laced with pomegranite vinegar” or whatever. I thought this was where they were going with the “dip bar,” but it looked like that idea got pushed to the side.
Also, apologies for an older reference, but I didn’t watch the previous weeks when they aired and have been catching up via TiVo: Was anybody else appalled, during that challenge where they were making “classics” head to head, at how all the chefs seemed to shy away from the souffle? Yeah, a souffle is a little bit tricky, if you’ve never made one before; there are some places where an inexperienced cook will predictably stumble. But for crying out loud, if you’ve made a souffle two or three times, you’ve already figured out those speed bumps. It’s not difficult, it just requires a modicum of practical experience. And these people are claiming to be trained professionals, without a few souffles under their belt? I’m not at all qualified to compete for the title of Top Chef, but seeing the way the show is structured, I’m confident I could make it through the first four or five rounds at least, as the various patsies are weeded out. Had I been in the group of chefs being picked for head-to-head competition, I would have looked my chooser right in the eye and said, “Let’s see your souffle, motherfucker.”
That’s really the major thing that bugs me about this show: It’s so obviously designed to be “colorful” in the first few weeks, with wacky but hopelessly unqualified contestants. During this opening act, the show is more about personality than food, clearly with the intent of drawing in viewers, in hopes that by the time the food does come center stage in the last few weeks, the audience will already be hooked. I mean, I can see why the show is structured that way, but it still makes for an irritating slog until we finally get to the good stuff. (Example: Last season, where the French Culinary Institute threw down “the ultimate challenge for a true chef,” i.e. cooking the humble chicken, onion, and potato. That was a great show.) If the show were honest, they’d either have a full slate of legitimate contenders, or they’d drop the half that never had a hope in hell and shorten the season considerably.
Ah well. A couple more weeks to go and the dross will be eliminated, and, going by previous seasons, the latter portion of the run should be solid.
