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Golden hotel with a fitness center
With a stay at Candlewood Suites Denver-Lakewood in Golden, you'll be convenient to Denver Federal Center and Colorado Mills Mall.
This hotel is within the vicinity of Belmar Shopping Mall and Colorado Railroad Museum.
Make yourself at home in one of the 122 air-conditioned rooms featuring kitchens with refrigerators and microwaves. Satellite programming and DVD players are provided for your entertainment, while complimentary wireless Internet access keeps you connected. Conveniences include desks and separate sitting areas, as well as multi-line phones with free local calls and voice mail.
Take advantage of recreation opportunities such as a fitness center, or other amenities including complimentary wireless Internet access and barbecue grills.
Grab a bite from a grocery store serving guests of Candlewood Suites Denver-Lakewood.
Featured amenities include dry cleaning/laundry services, multilingual staff, and laundry facilities. Planning an event in Golden? This hotel has facilities measuring 500 square feet (45 square meters), including a meeting/conference room. Free self parking is available onsite.
Hotel Amenities
- General
Candlewood Suites Denver-Lakewood features a fitness center, barbecue grills, and multilingual staff. Event facilities measuring 500 square feet (45 square meters) include a meeting/conference room. High-speed wireless Internet access is complimentary. This Golden hotel also offers a video library, laundry facilities, and dry cleaning/laundry services. Complimentary self parking is available on site.
Candlewood Suites Denver-Lakewood is a smoke-free property.
- Free Wi-Fi
- Meeting facilities size (feet) - 500
- Meeting facilities size (meters) - 45
- One meeting/conference room
- Free self parking
- Air-conditioned public areas
- Number of floors - 3
- Barbecue grill(s)
- Business services
- Dry cleaning/laundry service
- Fitness facilities
- Front desk (limited hours)
- Grocery store
- Laundry facilities
- Multilingual staff
- Total number of rooms - 122
- Valet parking
- Safe-deposit box at front desk
- Smoke-free property
- Video library
- Internet
Available in all rooms: Free Wi-Fi
Available in some public areas: Free Wi-Fi
- Parking
Free self parking, Valet parking
- Room Amenities
- Free Wi-Fi
- Connecting / adjoining rooms available
- Air conditioning
- Wake-up calls
- Satellite TV service
- CD player
- Coffee/tea maker
- Cookware, dishware, and utensils
- Desk
- DVD player
- Free local calls
- Hair dryer
- Iron/ironing board
- Kitchen
- Microwave
- Multi-line phone
- Private bathroom
- Refrigerator
- Separate sitting area
- Sofa bed
- Voice mail
- Window opens
- Recreation
The recreational activities listed below are available either on site or nearby; fees may apply.
- Golfing nearby
- Accessibility
To make requests for specific accessibility needs, complete the "Special or Accessibility Requests" section of "Trip Preferences" when you book your hotel.
- Accessible path of travel
- Accessible bathroom
- Roll-in shower
- Accessible parking
- In-room accessibility
- Accessibility equipment for the deaf
- Braille or raised signage
Policies & Fees
- Check-in
Check-in time starts at 3 PM
- Check-out
Check-out time is noon
- Payment types
Accepted at this hotel: American Express, Carte Blanche, Diners Club, Discover, MasterCard, Visa, JCB International
- Pets
Pets allowed
- General
Extra-person charges may apply and vary depending on hotel policy.
Government-issued photo identification and a credit card or cash deposit are required at check-in for incidental charges.
Special requests are subject to availability upon check-in and may incur additional charges. Special requests cannot be guaranteed.
- Fees
- The following fees and deposits are charged by the property at time of service, check-in, or check-out.
- Pet fee: USD 15 per pet (maximum USD 150 per stay)
The above list may not be comprehensive. Fees and deposits may not include tax and are subject to change.
- Additional Details
The property has connecting/adjoining rooms, which are subject to availability and can be requested by contacting the property using the number on the booking confirmation.


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in-law | |
—n | |
1. | a relative by marriage |
—adj | |
2. | (postpositive; in combination) related by marriage: a father-in-law |
[C19: back formation from father-in-law, etc] |
"The position of the 'in-laws' (a happy phrase which is attributed ... to her Majesty, than whom no one can be better acquainted with the article) is often not very apt to promote happiness." ["Blackwood's Magazine," 1894]The earliest recorded use of the phrase is in brother-in-law (13c.); the law is Canon Law, which defines degrees of relationship within which marriage is prohibited.

subset: commoncrawl


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1 "NEW" Interphase Color Video Sounder. Never Installed. New condition. Power Cord, Operations Manual, Transducer and Mounting Bracket And Hood Included. Power: 100 watts RMS 800 watts peak. Depth Range: To 640ft. 24 Zoom Ranges. 6 Depth Ranges. Resolution: 4 Level Amber Display. 4 3/4 inch Display With Hood. Additional Features: Split Screen Temp/Depth Fish Alarm Built in Simulator
$200.00 FirmBob firstname.lastname@example.com Park New Jersey


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Roger Waldron brings more than 20 years of high-profile government contracting experience to the Coalition. Waldron served as acting senior procurement executive for the GSA from 2005-2007. During that time, he was also a member of the Acquisition Advisory Panel.
Tuesdays, 10:00 a.m.
Hosted by Roger Waldron of the Coalition for Government Procurement, Off the Shelf interviews federal contracting experts from both inside and outside of government on the issues that matter most.
Government contract law
Host Roger Waldron is joined by Jason Workmaster, Partner and McKenna, Long, & Aldridge LLP. They will discuss the latest news concerning the MAS program, and the mandatory disclosure rule.
November 8, 2011
Federal budget and procurement
Host Roger Waldron is joined by Jon Etherton of Etherton and Associates. They will discuss the outlook for congressional budget negotiations.
October 18, 2011 (Encore presentation November 1, 2011 and November 22, 2011)
Shifts in the information technology market
Host Roger Waldron is joined by Ed O'Hare, senior vice president, Technology Business Sector, at Koniag Development Corporation.
October 11, 2011
Multiple award schedule contracts
Host Roger Waldron will talk about the MAS program with Caroly Alston, general counsel for the Washington Management Group.
October 4, 2011
What are government's biggest cybersecurity challenges?
Host Roger Waldron will talk cybersecurity with John Hillen, president and chief executive officer of Sotera Defense Solutions.
September 27, 2011(Encore presentation October 25, 2011)
Where is procurement headed?
Host Roger Waldron will talk about the procurement landscape with Al Burman, president of Jefferson Solutions and chairman of the Procurement Board Roundtable.
September 13, 2011
Procurement after 9/11
Host Roger Waldron will discuss procurement in the post 9/11 world with Ray Bjorklund, chief knowledge officer and vice president at Deltek and Marcia Madsen, partner at Mayer Brown LLP.
September 6, 2011(Encore presentation September 20, 2011)
Contracting at GSA's Integrated Technology Service
Host Roger Waldron will talk government contracting with Mary Davie, assistant commissioner for the Integrated Technology Service at GSA's Federal Acquistion Service.
August 2, 2011(Encore presentation August 16, 2011)
Government contracting and the debt ceiling
Host Roger Waldron is joined by Stan Collender, partner with Qorvis Communications and Jason Workmaster, partner with the McKenna, Long, and Aldridge law firm. They will talk about how contractors would be affected if the debt ceiling isn't raised.
July 26, 2011
How is the budget debate affecting procurement?
Host Roger Waldron is joined by Ray Bjorklund, vice president and chief knowledge officer for Deltek Information Solutions. They will discuss what procurement officers should be doing during the final two months of the fiscal year.
July 19, 2011
All things procurement
Host Roger Waldron is joined by Washington Management Group President Bill Gormley. They will talk about what agencies need to do to meet their goals for this fiscal year.
July 12, 2011(Encore presentation August 23, 2011)
VA outlines key procurement initiatives
Jan Frye, Deputy Assistant Secretary, Office of Acquisition and Logistics, Department of Veterans Affairs, discusses the VA's key procurement initiatives.
June 28, 2011(Encore presentation August 9, 2011)
Breaking down Federal Supply Schedules
Host Roger Waldron is joined by Jonathan Aronie, partner at Sheppard, Mullin, Richter & Hampton LLP. They will discuss how "pre award" audits under the Federal Supply Schedules have now include interviews of contractor employees as a standard part of the process.
June 14, 2011(Encore presentation August 30, 2011)
Assad, Ginman look to cut costs in new DoD roles
Shay Assad, the Defense Department's director of defense pricing, and Dick Ginman, the Pentagon's director of defense procurement and acquisition policy, join host Roger Waldron to talk about their new roles.
June 7, 2011 - (Encore presentation June 21, 2011)
Supporting the acquisition workforce
GSA Chief Acquisition Officer Mindy Connolly, discusses GSA's acquisition workforce, the Myth-Busters campaign, and sustainability in government procurement.
May 31, 2011
Mergers and acquisitions
Host Roger Waldron is joined by Marko Kipa of Sheppard, Mullin, Richter, and Hampton, LLP. They will discuss the key due diligence considerations, that contractors should address as part of the mergers and acquisitions process.
May 24, 2011
Helping veterans transition to the civilian workforce
Host Roger Waldron is joined by Paul Galanti, Commissioner of the Virginia Department of Veterans Services, and John Cissel with the Coalition For Government Procurement. They will discuss the problems veterans encounter when they enter the civilian job market, and the services available to help veterans in their job search.
May 17, 2011
How to improve the government procurement system
Al Burman, president of Jefferson Solutions and Chair of the Procurement Round Table, joins host Roger Waldron to talk about the work his group is doing.
May 10, 2011
How new acquisition regulations will affect OCIs
Marcia Madsen, partner at Mayer Brown LLP, joins host Roger Waldron for a discussion about how Organizational Conflicts of Interest, will be affected by the Federal Acquisitions Regulation update.
May 3, 2011
How are contractors affected by the civil False Claims Act ?
Jack Horan and Jason Workmaster of McKenna Long & Aldridge LLP provide an overview of what every government contractor should know about the civil False Claims Act.
April 12, 2011


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Read full entryLocalities documented in Tropicos sources
Brassia R. Br.:Belize (Mesoamerica)
Brazil (South America)
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United States (North America)
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Note: This information is based on publications available through Tropicos and may not represent the entire distribution. Tropicos does not categorize distributions as native or non-native.


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Top Chef Masters Semi-Final 3rd Round (spoilers)
Love the taste test QuickFire! Love it , love it, love it - it's probably my favorite QF they've had. It looks like they had 10 things to taste? Chiarello did very well with 7 then! But Anita didn't get hoisin sauce?
And on to the Elimination Challenge - kinda figure Keller will go with Elia - fluent French and pastry background? Chiarello was TOUGH during his 2 minute questioning! And I see Spike and Dale are being the usual jerks they have been in the past!
If Keller gets Blais and Elia, that seems like a good fit - Blais can easily take direction, as is obvious. (But didn't like hearing him say he "should have won" in his season.)
More later....
ETA - I *love* Fabio - "I'm sweating like a mountain goat at the beach..." LOL Damn, I missed those comments!
And of COURSE their venue has changed, and of COURSE they're now cooking out in the sun, and of COURSE they need to lose one of their sous chefs! Kinda figured Spike and Betty would be out of there. but surprised that Anita let Jamie go. Why? I didn't hear.
Wow - Chef Keller's dishes looked wonderful! Anything with lamb is going to win me over.
They didn't seem to look favorably on Anita's or Michael's dishes. Bayless got a bonus having Blais on his team - Bayless is like a little kid talking about the liquid nitrogen avocado ice cream! LOL
Can anyone tell me what Jay said to Rick Bayless at Judges' Table about his going with the "other guy's idea'" [Blais's] on the avocado ice cream, just before the show cut to Hubert Keller and the judges? I played and replayed, but never could understand it, something like "so you're just a ______________."
re: nomadchowwoman
Close. I think he said "so you adjusted ________" I think it was part of a longer discussion about how the chefs has to adapt their menu to the changed location. Remember Bayliss pointed out that if he hadn't taken Blais' idea to make the avocado ice cream on the spot with the liquid nitrogen they would have been screwed: if they'd made it in advance it would have melted during service.
When I was young I used to fancy rock stars...Now it seems I easily get crushes on chefs!
I now have a crush on Bayless...Is he getting cuter or what? Absolutely adorable!-
re: LindaWhit
Eric Ripert is the sexiest chef! Not only is he handsome but so talented. .. I never paid much mind to him until the No Reservations when Bourdain goes back on the line. . .Bourdain is DYING and then Ripert steps on the line to show solidarity and is having a blast. . he is smiling and laughing and just so adorable. .now when I see him, I just SWOON!!!! :)
re: KTinNYC
i happened upon it near the end of the segment, and i thought Letterman was acting like an ass, as usual. there was a huge, beautiful, whole fresh fish on the table (according to web sources it was farm-raised bluefin), and Letterman was calling it "kitty" and using his hands to move its mouth while he made meowing sounds. he then grabbed a slice of cooked tuna from the cutting board and dunked it into the unfinished sauce in the pan while Ripert was still cooking. i got the feeling Ripert was trying not to let his irritation get the best of him...Letterman's juvenile behavior could easily have been interpreted as disrespect for the ingredients and an affront to Ripert's Buddhist sensibilities.
fortunately Paul Shaffer swooped in and said to Ripert: "I've had five great meals in my life. Five. And they were all at your restaurant." class act.
i used to think Ripert was a bit of a cold fish (pardon the pun), but he's grown on me over the past couple of years...and i actually have Top Chef to thank for that. Letterman, however, will always be an idiot in my book.
re: goodhealthgourmet
they were running out of time, clearly, and letterman wanted to taste it before they went to commercial
also - when letterman was playing w/ the fish ripert commented that letterman shares his attitude towards food. he was not offended in the least. ripert, and most chefs, (and most buddhists) cultivate a sense of play towards food (and life)
re: thew
it's highly possible that my inherent distaste for Letterman influenced my perception of his behavior and the impact it may (or may not) have had. i just couldn't help thinking about Ripert's recent W magazine interview and how strongly he stressed his respect for ingredients and animals...something about Letterman's antics made me want to slap his hand and tell him to leave the poor fish alone! but i confess it did make me smile when he backed off and noticed that, in the process, he had soiled his shirt sleeve with fish oil and grime ;)
Anita Lo's commentary on the taste test, why she let go of Jamie as sous-chef and Chiarello.
re: Ruth Lafler
I think that Jamie suggested Dale because Dale works a lot with Asian ingredients and is probably very familiar with Lo's flavor profiles. And he is really skilled technically -- he won the vegetable technical skills quickfire. I probably would have picked Dale in Lo's situation as well even though it seems that he can be a hothead at times.
My goodness! Lot's of action on this thread! I am not going to read everyone else's comments before I make my own because you guys always make me change my mind. :)
Chiarello went into alpha dog mode which is quite common for chefs. I have worked in kitchens where the chef would not even speak to me because it was beneath him to do so (in his mind.) and I have worked in kitchens where the chefs allow their generous nature to shine and take their role as "chief" quite seriously but also know they are in a position to teach as well. Guess which chefs always got the best out of me? That point was well illustrated in this example of how Keller and Bayless treated their crew and how Chiarello treated his.
I would never in a thousand years want Dale in any kitchen I work in. No matter that Chiarello was getting on his nerves, Chiarello didn't get all in his face and try to actually physically box with him. I am a girl and I can unequivocally say that I would kick Dale's ass because I would be so furious to have any of that nonsense in a professional kitchen.
Swordfish Prime Rib is just silly. . .Chiarello simply wasn't on his game but he should never blame his crew. . if he wanted to be captain of that ship the way he did it then he should take responsibility for it all. And he shouldn't have served an olive oil cake that wasn't all perfect - not just the edges because that meant it failed, period.
I really like Anita Lo but she weakened as the competition escalated and it was hard to watch. All the stress and pressure affected her creative energy to where she just became completely overwhelmed.
Keller and Bayless are both class acts and I will fully admit that I did not like Bayless much before this show. . .I think I still haven't forgiven him for the Burger King commercial but as the competition goes along, I am finding much to respect about him. Keller is a kind man with a lot of passion - he clearly loves cooking and the creativeness that goes into it. I will be happy if either of them win. I won't be very happy if Chiarello wins as I think he represents a lot of what's wrong with TV insta-chefs. . . all show and swagger, no true depth.
re: pastryqueen
I'm not a big fan if Chiarello either, but everyone here thinks he is just a TV chef. He graduated from the CIA and has been an highlly acclaimed executive chef for years, openining Tra Vigne in Napa Valley, a top rated restaurant. This may not exuse his behavior, but do remember he is more than a TV chef.
re: caseys
That begs the question -- what exactly makes someone a "master chef"? I mean, several of the other regular "cheftestants" have also graduated from prestigious schools and opened successful restaurants. People were acting as if Ariane was just some Jersey housewife when she was also a CIA grad who opened her own restaurant. There must be hundreds of chefs around the country who meet the qualification of "CIA grad who opened a restaurant." So there must be something else that qualifies one as a "master chef."
re: Ruth Lafler
None of the chefs on TCM are Master Chefs in the strictest sense. A Master Chef has passed a series of rigorous tests administered by the American Culinary Federation, which none of them has done. Notice that the name of the show does not refer to them as "Master Chefs," even if it alludes to that.
For many chefs who are not involved in ACF, a Master Chef is one who has successfully mentored other chefs who then go on to success in their own right. In that case, several of the TCM contestants would qualify, tho not all.
FWIW, Ludo Lefebvre IS French, not just a chef who cooks in the French style.
And, although Rick Bayless is a wonderful teacher of Mexican food, and Frontera and Topolobampo are rightly top rated restaurants, he did not "bring Mexican food to the US." Mexican immigrants did that.
re: peppermonkey
Oh come on. I would hazard a guess that most people (if not all) don't believe that Bayless "brought" Mexican cooking to the U.S. considering the number of Mexicans who have legally and illegally crossed the border way before he was born. He just elevated it to a higher perception as something more than tacos and enchiladas.
re: caseys
I have met many a hack to come from the hallowed halls of the CIA. . .and I have known many people who worked for him at Tra Vigne. . .he was a kitchen bully and routinely found pleasure in making people (women!) cry on the line. When I say he is a TV chef - I think I mean that he puts on a good show but where is the substance? He only knows Italian cuisine and seems okay with that. . .most great chefs never stop learning and realize that the pursuit of greatness or even perfection is a never ending one. I think it just boils my blood that he portends to be the end all and be all of Italian cuisine. . .and he wants us to truly believe that. . Prime Rib of Swordfish . .I keep thinking about that. . there is such a cut but it's not the hunk of fish that he ruined on TV. I just have a serious problem with a chef who is not generous in sharing knowledge and even in sharing space in a kitchen which he so obviously did not want to do.
re: Evilbanana11
About a year before he emnbarked on the adventures in Spain, I read that he'd gone on a tour of southeast Asia and got totally smitten with the foods of Vietnam. I also think he was grooving on Thai but can't recall specifically, I'll need to do some digging to find the source of what I'd read. Given some of what other chefs think about the foods of Vietnam and southeast Asia, I wouldn't doubt that he was enamored also.
Just for fun if you had to choose any 3 ex- Top Chef contestants featured in this episode for your team who would they be?
I would personally choose Richard, Elia and Fabio. Love their personalities/skills and think they will mesh well together.
I just watched the episode and my worse indictment of anyone is that Keller and Bayless were true chefs, they oversaw their sous and trusted them to do what they needed to do to win. Chiarello acted like a cook. His food was ok but his crew hated him and they didn't produce for him.
While everyone's bashing Chiarello, note that two of the judges gave him very good scores. The editing emphasized his failures but his marks were not close to elimination.
As for the olive oil cake, etc., my guess is that his chefs did concentrate on serving the judges the best parts and that was reflected in the grades, with the fans giving him 3 stars and two judges giving him 4's.
Just a heads up for next week's show. I was concerned that I would miss the final because Bravo is promoting the new season of Top Chef for next Wednesday, and I wondered if the YCM was going to run on a different day, maybe Sunday or something.
You all probably know this, but just in case someone is a little confused as I was.
The new Top Chef, Sin City. is on from (my time zone) 9 p.m. until 10:15 p.m. Then Top Chef Master is on from 10:15 p.m. until 11:15 p.m. So if you're recording any or all of these shows, don't miss the end because it's not precisely by the hour.
If no one's posted it. Here's the link for Rick Baylesses comments about last night. http://root4rick.com/
I am without TV and missed it :-(
re: DiningDiva
ROFLMAO!!! OK, I just broke out laughing at Rick Bayless's comment re: picking their sous chefs:
"This may sound like heresy, but none of us had watched all of the past seasons of Top Chef, so we didn't know all of the players, their strengths and weaknesses. ......... There was one thing we all agreed on, though: none of us wanted Spike. He just seemed so cocky, not a team player."
And interesting that there was yet another wrench that Kelly Choi threw at the TCMs - they were to create a canape for 100 out of the ingredients they already had - and it proved so easy for all 4 they cut all reference to it in the final show.
Smart of Blais to choose an out of the way kitchen spot after the big move so they stayed out of the way - and Bayless really lets you know how having the right team to back him up helped him immensely.
re: LindaWhit
Actually, I thoguht the bigger wrench was having to serve highly perishable food in blazing hot sun which is pretty much a health and safety hazard. Do the producers of this show have no clue as to food handling and public health safety. They could have made a lot of people very sick. Rick certainly alluded to it and talked at length about having to ice everything and keep it cold. He was thinking not only like a chef but also like a business owner who knows he needs to avoid a sure-fire liability.
re: DiningDiva
I would say it was highly probable that the producers had already decided to throw that wrench as part of this episode before they were aware of the food that the Masters had chosen for the buffet. Does that still make them liable should anyone have become sick? Probably. UNLESS anyone eating there had to sign a waiver of liability (which is almost certain).
re: LindaWhit
Linda, I would assume there were lots of liability forms to go around :-).
I'm less certain that the producers deliberately threw that monkey wrench into the works. This was filmed back in February. It's not unusual for SoCal to have a heat wave in January or February, but it's not something you can count on like clockwork every year.
re: DiningDiva
DD, the producers would have arranged for the new venue well in advance, meaning they will have booked it several months or a year in advance to ensure availability, right? The idea of moving the banquet/buffet was easily scripted before filming had even begun. I'd say it was a deliberate throw of that wrench.
I think the initial issue was to have been that they'd be cooking (partially) and serving outdoors. The heat wave became a secondary issue. :-)
re: DiningDiva
Great comments from Rick. I have to say though that my eyeballs nearly popped out of my head when Rick dropped and F-bomb right in the middle of it. Not that I offended by the word but I just never would have expected it from Rick. He even acknowledges in the very next sentence that the word is not one he uses often. (For those who don't want to read the link, though you should, he was referring to his, and presumably the other TCM's reaction to finding out they would be serving in the hot sun.)
re: peppermonkey
Have you been to one of his restaurants? I haven't, but until you've been there, your "understand the food" comment just doesn't cut it. He spent a LOT of time with local Mexicans learning how to cook their food. Just because he's not a native Mexican doesn't mean he doesn't know their food.
re: LindaWhit
I'm sure he knows a lot "about" the food and the history...but only someone who grew up eating it everyday could understand the food in a more initmate way...i.e. there's ton's of non Koreans who know more about Korean food, it's origins, history than me. But they will never have the soul satisfying experience that I have when I eat some great korean soups or different kimchi's, etc. Where the food speaks to memories and feelings, and reaches beyond just taste. I think only someone who grew up eating the food every day could understand that and it would translate in his food. He said it himself, "What does a French chef know about a quesadilla?"
Also Bayless' food is not really innovative. It's pretty much straight up Mexican food. Now this might be "new and exciting" for people like the judges who live in NY or england and have no access to authentic mexican food, but for me there's so much great authentic Mexican food in LA, that his food looks boring. If he was using fusing Mexican food with French technique or creating something unique, I'd be all over it. But he's not.
re: peppermonkey
Why can't it be soul-satisfying for someone who is not of the ethnicity to which the food is ascribed? That just doesn't make sense. He's been making Mexican food for a very long time - long enough to have established memories, feelings, etc. about how he learned to make a particular dish, and what makes that dish special.
Again, until you've eaten at his restaurant, I don't know how you can assume it's "straight-up Mexican food". The menus for Frontera Grill and Topolobampo certainly don't read like "straight-up Mexican food".
re: LindaWhit
Also he has probably spent more time studying the food of Mexico, in Mexico, than the vast majority of chefs/cooks working in American restaurants, be they from Mexico or not.
Mario Batali is from Seattle, Ming is from Ohio, Carlos of Les Halles is from Mexico. I'll eat their Italian, Chinese and French cooking any day, along with Rick's Mexican.
re: peppermonkey
"He said it himself, "What does a French chef know about a quesadilla?" "
I have to imagine that in this case "French chef" refers to a guy who specializes in French cuisine, not a guy who is from France.
On the one hand, he doesn't have the memories of mom's Mexican cooking. On the other hand he's not hamstrung by "This is how mom always did it, so that's how I will always do it."
re: peppermonkey
That's pretty reductive.
Have you eaten his food? Boring? At Topolobampo?
And what on earth is "straight up Mexican food"? The cooking of Mexico varies in wonderfully distinctive ways from region to region. No one has done more to teach Americans that Mexican food is far more nuanced than Tex-Mex (or Cal-Mex) than Rick Bayless, imho. His respect for and understanding of the food and the culture is evident in every bite.
I like Hubert Keller, too, but Rick Bayless is every bit as much a master.
re: peppermonkey
You have to be kidding. Bayless is a star. He's spent his life mastering Mexican cuisine and single-handedly brought it to this country. His food is superb and he has an extraordinary reputation as a great guy.
Enjoy the Mexican food in LA. I promise you it doesn't even stand up next to Bayless' offerings.
I enjoyed this episode, and I have also been enjoying the series. TCM has been a breath of fresh air. My favorite part of this episode was easily Rick Bayless. His enthusiasm for his team's involvement into the menu and his willingness to learn just shows what a class act he really is. I would have loved to be on his team.
I was disappointed to learn that the whole Dale/Chiarello dust up was over a fridge. Seriously?
One thing I did miss, and hope someone can fill in the blank. When the chefs were sitting around the table while the judges were deliberating, Chiarello asked Keller how the thought up putting nutmeg on beets. What was Keller's response?
re: lizzy
I just watched Chiarello asking Keller about the beets and I couldn't for anything understand what he said. Something like "I smoked last night"...huh?
Anyone able to discern Keller's response at the table?
The judges certainly recognized Keller's brilliance in allowing his sous chefs to give input and even take over a dish completely.
The beet dressing sounds delicious-I would not have thought nutmeg! -
re: lizzy
sorry that anita couldn't hold it together. she seemed to be losing interest since her last win. maybe she was tired or just lacked the creative edge. chiarello's cooking has always seemed uninspired to me and he is clearly outclassed by the others. i am from chicago and was never impressed with bayless but after watching him on t.c.m. i have come to respect his total professionalism and finesse. although he should be fined for over use of guacamole. i found him annoyingly whining on the burger quickfire last week when no one gave him kudos for 3 types of guacamole. but he deserves to be in the top two. i don't think he will win because he is limited. keller is the master and it is a pleasure to watch him. it would have been interesting to see him recreate a bayless dish.
I was dissappointed in Michael Chiarello, to say the least. Not just in his formulaic buffet and its execution, but in his borish behavior. OK, so we don't exactly know what went down between him and Dale. Needless to say "calling" something is something I stopped doing ever since the days of recess on the playgroung. It's immature, and hey, so what? Roll with the punches and use another fridge. Problem solved.
Chiarello calling Dale "young man" was a passive aggressive poke meant to convey his being irked and his perceived superiority. In other words, Dale's a minion-and Dale did not let that one slide by.
Now, bowing up like a rabid chipmunk wasn't exactly professional behavior. I mean, really, did he expect to throw it down in the kitchen? With Chiarello? Neither one of them was worth the trouble, and at least, at least, Chiarello saw the fruitlessness of the whole testosterone-driven debacle, and let Dale look like da man.
Insomuch as I enjoy Chiarello's cooking, and his show-his management style is among the very worst. He operates on Theory X-the minions can't think for themselves and are just little worker bees. He wanted no input, no lip, no feedback-just do as I say.
Just because his sous chefs are younger and less experienced, it doesn't mean they have little or nothing to offer. C'mon-cutting carrots? I would expect him to ask *me* to show some semblance of knife skills, but professional chefs with years of experience between them? No. Trust them, and they will make you shine.
How about instead of all the chest-puffing, what's my name-Michael? Chiarello? How about Chef???? What if he asked about their experience, their inspirations and their culinary point of view?
Keller's ladies made him shine, Bayless's Blais offered a brilliant twist on on of the Chef's favorites (avocado ice cream).
TCM is so wonderful to watch because of chefs like Keller and Bayless. They are brilliant yet humble, always eager to never stop learning, and they respect those who support them and make them look so good.
No man is an island.-
re: LindaWhit
I caught that "stuck" comment, too! But, I did root for Spike when he refused to chop carrots for MC.
ps...I also thought Anita turned on Jamie rather quickly...."ah, yes, now I remember..she's too detailed oriented and slow". Or something like that.
Another ouch, albeit a delicious one.
No wonder I'm glued to this show!
re: monavano
"Chiarello calling Dale "young man" was a passive aggressive poke meant to convey his being irked and his perceived superiority. In other words, Dale's a minion-and Dale did not let that one slide by."
Chiarello said in the Q&A blog that he didn't know Dale's name - which is why he was called young man. Dale perceived it as a slight. Calling him "young man" is certainly better than pointing and saying "hey you!"To Chiarello's credit, he did say at JT (in reference to Bayless and Keller) that they were "better men" (or something like that) in that they allowed their sous to run with one of the items on their buffet tables. So he was recognizing the difference in people management styles and, perhaps, saying publicly that he knew he didn't manage his sous chefs well.
re: LindaWhit
You never know what people are going to perceive as a slight. I'd have just plain said "I'm sorry, I forgot your name-what is it?" "Dale". OK. It shows respect that you take a moment of time and effort to recognize someone as an individual.
It's like calling a bartender "Chief" or something. Someone is going to take it the wrong way. I'll go and read the Q&A.
Thanks for the link! -
re: LindaWhit
"Calling him "young man" is certainly better than pointing and saying "hey you!""
MC's remark and intonation was clearly condescending. Make no mistake about it he was talking down to Dale and letting him know that in his eyes he was just a pup. Lets not forget his off hand remark about eating three Dales before B'fast.
MC could just as easily have addressed Dale as Chef but he didn't really need to "call" him any thing to have a productive conversation.
By judges table I think MC realized how poorly he might come off looking not to mention his food did not turn out well.
For me his star really sank when he was setting with the other Master Chefs after JT and started whining about how they didn't cut the cake exactly as he had told them. If the cake had been properly cooked that would not have been an issue. Not to mention that was a mild issue compared to carving a roasted swordfish loin on a buffet.
Still there was no excuse for Dales out burst and I'd say Dale's career dissipation light was flashing pretty bright on that episode.-
re: Fritter
I guess I can see it both ways (re: Chiarello's comment). As for the cake - I thikn he said it needed 15-20 minutes additional in the oven. However, keep in mind that they had to pack up and MOVE their entire kitchen to the new venue. Perhaps that was part of the time that he had slotted for the cake to be baking.
Regardless, he gave his sous direction to give the judges cake from the well-baked corners...and they didn't. As an EC, he should expect that they do as asked. So yes - the cake wasn't baked fully, but the sous chef cutting/serving the cake also didn't do as he had asked.
Again, goes both ways.
re: LindaWhit
Jeez -- how long would it have taken to cut four pieces himself, if it was that important?
I think the reason the sous chefs didn't have as much respect for him as for the others was that he's mostly known for cooking on TV, and not for running a restaurant. The reviews of his new place in Yountville have been fair-to-poor, and a well-respected regular on the SF board commented that she can't stand Chiarello, "but maybe that's because I actually know him."
re: Ruth Lafler
Ruth - you know as well as I do we have no idea what else is going on - we see what the editors want us to see.
Chiarello said in his Q&A that he was making risotto to order at the buffet station - so perhaps when he lost Malarkey!, he chose to do the risotto himself....thereby being unable to cut the cake when the judges walked up.
Again - without access to all of the taped footage, we don't know. But it's been said here before - as a sous chef, you are to do what the EC asks of you...and he didn't get that.
re: LindaWhit
Yeah, but he whined about it to the other chefs in the "stew room" and didn't take any responsibility for the fact that apparently a large portion of the cake was soggy. "I ruined the cake but it was his fault for serving it wrong" is not an admirable position to take, and apparently it didn't matter if the bad cake was being served to the guests, just the judges.
Time after time we've seen cheftestants called on the carpet for blaming their failures on their team members and not taking responsibility, and I hold Chiarello to the same standard.
re: Ruth Lafler
I'd have a hard time coming up with two TV food guys I dislike more than Chiarello and Dale (unless Marcel Vigneron and Ilan got in the mix there somewhere). And I haven't really been watching the show religiously -- partly because Chiarello makes my blood boil, and always has.
I did see his whining at judges' table about the cake, and thought my eyes were going to roll back in my head 180 degrees. If he knew those four pieces were the only ones that would have been good (I doubt that, BTW), it was absolutely, 100% incumbent upon him to have overseen the plating personally.
I developed my distaste for that dude years ago after seeing his show about La Tomatina, when he stripped down to an Ibiza muscle tank top and smashed tomatoes on his kitchen set. So disgusting (and preeningly narcissistic to boot) to watch a grown man show off his armpit hair in the kitchen.
re: LindaWhit
"the sous chef cutting/serving the cake also didn't do as he had asked"
You could of course be right but we don't know that for a fact. I think it's pretty far out there to assume that MC's sous Chefs did the exact opposite of what they were told and just cut the centers out leaving the properly done edges.
I think it's FAR more likely that the judges just happened to get a piece cut from the center or that the edges were not done nearly as well as MC thought. If the Sous Chef's only used edges do you think they would have had enough cake for 200 people?
Should the judges really get food that is different from the rest of the guests?
As far as moving goes that applied to all of the Chef's. The point is that things change on the fly. I can't even begin to tell you how many times I have arrived at work to find a party has changed at the last minute. Menu planning, organization and staff management are critical for an event like this. That was part of the challange.-
re: Fritter
I understand that, and I do understand Ruth holding Chiarello to the standard of taking responsibility for something gone wrong.
But I'm going with what I saw. What actually happened? Without being there taping it, we don't know, other than what has been said by the participants.
re: LindaWhit
The big issue for me isnt that he whined when his sous messed up, but the fact that they gave him a pass on serving sub-par cake to the guests but picking better product for the judges.
I totally understand that he would want the judges to get the best possible, but i was really expecting someone to call him on what seemed like his belief that if they had 4 decent servings it makes up for a botched job on the rest of it.
re: Fritter
I think Chiarello could smell Dale's attitude from across the room. Maybe he didn't mean it consciously as a dig, but I'm sure as his mind searched for a way to address Dale, it passed over most of the least condescending ones!
But Dale....he had a golden opportunity to show the world he was the bigger man...and did a bang-up job in making himself look the bigger A-hole. Imagine if he had turned to Chiarello and said "Chef, my name is Dale and I would appreciate if you didn't refer to me as 'Young Man."
Instead....Chiarello (and all of the viewers), who already assumed Dale was a jerk, was given irrefutable proof that he was right. And just in case anyone was on the fence, Dale made sure we all knew by spending the next 2 minutes "getting up in Chiarello's grill" as if Dale actually had the guts to take a swing at another chef in the ktichen with the cameras rolling.
re: jzerocsk
I think if Dale had said that Chiarello would have gone off on him. He was clearly *looking* for someone to vent on. That appears to be his way of dealing with a stressful situation.
They were both jerks -- who was the bigger jerk is debatable. However, I have higher standards for someone who is considered a "master" so relative to my expectations of how a professional should behave in a professional situation, I have to say it reflects more poorly on Chiarello. Bayliss and Keller -- who were in the exact same situation -- both proved you don't have to be a jerk to be a great chef.
re: marblebag
As an on-the-record Chiarello non-fan, I'd also point out he has a looooong history of Googling himself and writing defensive notes and message board posts to items about himself. That's absolutely shocking behavior from a mass-media celebrity like that. Dude has way too thin a skin to be on TV.
And then there's Chiarello's decision to spend more of the "interview" time asking each one "What's my name?".
Did it really matter if they knew that it's pronounced "kee"? And when you ask for your name, they tell you "Michael" or "Chiarello" and only then do you say "What's my name in the kitchen?", just what are you setting them up for?
Perhaps part of Michael's problem in this episode was that most of these former contestants really weren't familiar with him, and that may have bruised his ego.
re: cmvan
Okay, I just read Chiarello's Q&A on the Bravo site and here's what he says about the name thing:
"Bravotv.com: Why did you ask the chefs if they knew who you were? How to pronounce your name?"
"If you really want to work with someone you would know those two interviewing basics. If they knew who I was I felt they had a better chance of knowing my style of cooking … which would be a huge benefit."But was that the way to do that with just 2 minutes per person?
Great episode (and comments from scrolling around a bit on this thread!). A few comments:
- Fabio: LOVE.
- Anyone else surprised Jamie didn't do JUST scallops? hee.- Just based on looks, does ANYONE else think that:
Hubert Keller = George Carlin
Rick Bayless = Ned Flanders (Simpsons)
Or is it just my friends and I??
Organization and self confidence.
That was the difference. The first thing that struck me was the different approaches each chef took to pick their assistants and what they did with them. Keller and Bayless, after the initial chaos of trying to figure out what information they needed to choose their assistants, kind of just said: "it is what it is" and they moved on. The way both of them are confident enough to let their helpers help and then step in where the assistants were flailing spoke volumes. I think that speaks volumes about the kind of people they are and about their self-confidence as chefs, and about how comfortable they are being where they are.
Chiarello and Anita took different paths but ended up in the same boat. Chiarello seemed threatened with all these TC contestants, not that he had any reason to be. His process of selecting assistant was more about himself and how he has a chip on his shoulders. The regime he put them through was incomplete, ineffective, and inefficient. He was not able to put them all under the same situations and watch them work in the 2 minutes alloted. He was never comfortable enough with them to just give them instructions and let them go do their thing. And he was not self confident enough of his leadership ability to understand that he would need to fix things anyways, no matter how much instructions he gave the assistants. I also think he was lacking in the instruction department. Worst of all, he did not take responsibility for the perceived failures. But, its not like we haven't seen that on TC before.
Bayless and Keller knew that maybe the assistants probably couldn't do all that they wanted and they they could do better themselves, but they also knew that for the team to be effective, they had to rely on the assistants, and happy assistants are productive assistants. They also know that in a pinch, they have the ability to correct things.
Anita's lack of self confidence manifested itself in not being able to roll with the punches and improvise. She was also very inwardly focused with the menu decision and her assistants. She said that she recalled Jamie's pickiness and slowness but she didn't do anything about it to help the situation.
i think the episode was very revealing about who these chefs are: Keller and Bayless are what you see and they are supremely confident in their abilities as chef s and as leaders. Chiarello and Lo are probably supremely confident in their culinary skills and vision, not as much in their leadership ability, and it manifests itwself through their personalities,one was outwardly focused, coming off as loud, obnoxious and a bully , the other as inwardly and withdrawn, coming off as weak and indecisive.
I would have liked to have seen an interview with all the TC contestants who werte involved with this show, see a little more of an analysis of their experience. Did anyone else notice that the assistants were given plenty of chances to talk about the work experience and the selection process but none of them were shown discussing the post-mortem and the concept of the buffet? Interesting.
re: Phaedrus
Great summarization, Phaedrus! I also wish we had been able to see a post-mortem with the TC sous-cheftestants - their insight into how things ran in the Masters' kitchens would be telling.
I do have to say that I appreciate Malarkey! more for saying what he said: "I'm here as sous chef - to do whatever he tells me to do." Good for him.
re: Phaedrus
Anita seemed to suffer from that same competition fatigue that struck Radhika last season.
I will be disappointed if MC wins this, Hubert and Rick have been consistently on top from the beginning.
I had enough of Fabio last season but I'm glad you all enjoyed his presence.
I too was stunned that Anita couldn't identify hoisin and peanut butter. I'm going to have to try a blind taste test. Maybe it's harder than it seems.
As much as I like Blais I was disappointed with the "I should have won" comment. In my opinion the best chef won that season. He may have more tricks up his sleeve but based on what I've seen, I would rather eat Stephanie's cooking.-
re: tofuburrito
Well, after you mess up, you do a : shoulda, coulda, woulda. Which is what I think he is still going through. I don't think he was being disrespectful of Stephanie either. I think he is still beating himself up. And I agree, the outcome wasn't a sure thing if he had his A game.
Interesting question/answer with Dale Talde on Bravo's blogs:
"Looking back, I can not see myself handling it in a different way. When confronted by this "Master" chef, I took his comments and tone to be insulting. Had this situation taken place with, for example Joel Robuchon, Charlie Trotter, Thomas Keller, Alain Ducasse, I know I would react differently, as I have had nothing but the utmost respect and admiration for these great chefs. "
So he's saying flat out he has no respect for Michael Chiarello. Interesting comments in response to Dale's Q&A as well...essentially putting the blame on Dale.
And Michael Chiarello's Q&A re: Dale (but doesn't say a lot).
So Dale still has that enormous boulder on his shoulder.
re: LindaWhit
<"Looking back, I can not see myself handling it in a different way. When confronted by this "Master" chef, I took his comments and tone to be insulting. Had this situation taken place with, for example Joel Robuchon, Charlie Trotter, Thomas Keller, Alain Ducasse, I know I would react differently, as I have had nothing but the utmost respect and admiration for these great chefs. ">
My guess is if he ever had a chance to work with one of those chefs he named before he blew it with that comment. Not only did he diss Chiarello big time, he did it on camera. I don't know too many chefs who would take a chance on that kind of attitude.
re: ChefJune
Yes, this is what I thought when just seeing the promos last week. I don't understand why he would act that way, not only on camera, but also in front of Keller, Bayless and Lo. My fiance and I joked last night that when Dale kept repeating "What are you going to do?" Chiarello should have turned around and said, "Make sure you never work again."
re: lizzy
mmm, I don't think he had to say it. Dale did it to himself. All those other people were watching Dale's act. And whatever you think of Chiarello, it was clear by how they have treated each other all along that the three of them as professionals would never tolarate someone like that in their kitchen.
re: LindaWhit
Let's not also forget that Dale almost sabotaged Stephanie in P.R. when he left the pork belly under the counter. Aside from his on-camera temper, his attitude will most likely keep him jumping from job to job over his career. I seem to recall he was eliminated in the episode when Bourdain was taking Tom's place at JT. I know Tony is always big on the head chef assuming responsibility, yet Tom thought Lisa should have been sent home. Oh well...
I thought the past contestants also were a bit excessive regarding Chiarello. Half of it is probably encouraged by the producers (this is TV after all) and the other half is sour grapes.
Haven't we seen enough of Spike already? Did anybody see the episode from last week when Bayless was as diplomatic as possible regarding Spike?
Also, I thought Chiarello's comment about Dale was priceless, yet I can only imagine what Gordon R. would have said to him. Sort of reminds me of the SNL skit with Sinatra's comment to Billy Idol (played by Sting).
re: peppermonkey
i've read it.
i didn't say he's unusual...just an ass. whether or not that is the "standard" for behavior in the industry (and having worked in restaurants myself i don't feel that it necessarily is), making that type of blanket statement about one's colleagues and using it as a way to excuse/justify one's childish behavior is in poor taste, not to mention cowardly. if you're going to act like a putz, own it. don't try to write it off as "par for the course," because it isn't.
I missed what Fabio said about being chosen for Chiarello's Team. He seemed a bit disappointed...whose team did he want to be on?
Chiarello didn't seem like that much of an @ss to me. However, I come from a long line of bossy Italians...sounded like home. =)
Also...how funny was Jay? He just cracks me up! Any word on whether or not we are going to see him in Top Chef - Vegas?
re: LindaWhit
I think it's probably fair to say that most wanted to work with Hubert Keller or Rick Bayless. I know they would have been my pick.
I also think either of them would have been very pleased to have Richard on their team. I know I'd hire Richard in a heart beat and be thrilled about working with him. I think he brings a lot of fresh ideas to the table.
Was it 10 items in the QuickFire? It wasn't clear to me that it was 10, and I thought I heard them say that it was 20 in the original TC version of that challenge. I'm wondering if there might have been some creative editing done to shield the Masters from embarrassment.
re: Chimayo Joe
Good point - they never did say how many items were being taste-tested. If it was 20, getting 7, 6 and 5 would be a tad embarrassing. But I think the TC cheftestants have only had about 12 in the past...I don't recall 20.
OK - Episode 5 in TC4, they tried 15 - BUT it was a quality test - they'd taste 2 of the same thing and had to figure out which was the better quality. Antonia won with 11/15 correct.
re: LindaWhit
you know, i'd like to think i have a very good palate - i've had several sommeliers (and a chocolatier) mistake me for one of their colleagues :) so every time i see something like this on TC or HK, i'm always shocked at how many simple ingredients they miss, and convinced i could do it better. but after seeing how many ingredients even these masters missed, i'm not so sure anymore! i'd love to do it for kicks, though.
re: goodhealthgourmet
Exactly. Many have commented that the visual is important in conjunction with the taste, and when you take away the visual, it makes it much harder to discern what the actual taste is supposed to be. I would like to try this as well, just to see how embarrassing it would be! LOL
re: momjamin
Yup - I got it, it got it. Kelly blog wasn't up last night or earlier this morning.
ETA: It also looks like, from Kelly's blog, that the taste-test QF was a TIMED QF.....so they very well may not have tasted all 20 ingredients, although she does mention "the highest score out of 20 ingredients was 7." But no indication that all TCMs tasted all 20 ingredients in the cups.
I was glad that Keller and Bayless made the top two. I think they showed a lot of class in listening to their apprentices. Michael C. really annoys me. I was surprised that his score was so high considering that the judges didn't seem to like his food at all. And some of the former top chefs were pretty arrogant considering that they have the opportunity to impress these master chefs. Would any chef watching tonight's show want to hire Dale? I wouldn't.
re: Fritter
Ilan seemed to just keep his mouth shut. And you know it's a bad day (talkin' to you, Spike) when Betty and Ilan are chosen before you in the dodge-ball team-picking lineup.
On another note -- curious that Ilan was in this episode, when it looks like all the winners are back next week. Maybe he's got more time on his hands than some of the others?
re: chicgail
What the tv audience doesn't realize is that Chiarello's behaviour is par for course in professional kitchens. Plenty of professional chefs maintain a military like regiment in the kitchen, it's a world very much removed from working in offices. One that you won't understand unless you've worked in a kitchen.
Does that mean there aren't exceptions like Bayless or Keller, of course not. It's just that more often than not you'll find Chiarello's approach to be the rule.
Being referred to as "chef" isn't a power trip, they earned the title. It is a form of respect, pretty standardized at that.
Personally, I would hire Dale, he can deliver the goods, even if a bit hot tempered. Spike on the other hand, he's hilarious, but I wouldn't want to hire him.
re: aser
Chiarello acted like a douche bag not like a chef when he asked everyone what his name was and how to pronounce it. He is hardly a household name so why the hell would he expect anyone know how to pronounce his name properly. Great the guy is on TV but come on, get a hold of your ego.
i just had a funny though...can you *imagine* the clash of egos if Stefan Richter from last season had been one of Chiarello's sous chefs??
also, i had forgotten how much i like Malarkey: "Chiarello is the chef and it's his ass on the line. i'll do whatever he wants, because that's what a good sous chef does." he has a good attitude.
re: goodhealthgourmet
Most of the past top Chefers have done nothing but opened burger joints (yes a few exeptions ) I do not think Chiarello was rude at all,a little hard assed maybe, it's his butt on the line not some pst contestants. I think a lot of them came in with a chip on thier shoulder like they were equals - which they are not.
re: chris2269
I agree. I had no problem with Chiarello's approach. It was different from the others, but he is a "master chef" and his butt was on the line. And we've seen plenty of times in the past TC seasons where a chef in the role of "leader" has gotten walked all over by his/her sous chefs (and lost b/c of it).
I'd be curious to see how the former cheftestants woulda dealt with Gordon Ramsay had he been on the show :-)
re: papa
Yes agree . Yeh Gordon would of been awsome, most only know him from the American version of Hells Kitchen if you watch the BBC version of Hells Kitchen or Kitchen Nightmares It shows his passion and brilliance. The most effective people in my life have been the ones who pushed me. and at the time I thought they sucked, but in retrosect they were right. For the record I am a litle "under the influence" so I appolagize for any spelling ....LOL
re: chris2269
Also if you can find it "cough torrent cough" watch boiling point the BBC documentry about Gordon Ramsey trying for his first Michellan Star and Beyond Boiling Point about his quest for his second or third, can't remember. Again much different perspective than what I think those who have only seen the American version of Hell's Kitchen. Back to top chef masters I do not think Chiarello's approach was out of line ...please what has Dale done really.
re: chris2269
I was a little surprised that a couple of the sous chefs seemed insulted that Chiarello asked them to find and dice carrots to various specifications as part of the "interview." It made total sense to me that he'd want to be sure his team had the line cook skills to execute properly and quickly in a timed competition. With, as you state, his butt on the line.
The importance of that became clear a few minutes later, when Anita Lo complained about how slowly Jamie was shucking the oysters.
I, too, love the taste test QF...I was shocked at what the chefs got wrong, though. Peanut butter? Really, Anita, I'm disappointed...or is Thai not considered to be part of Asian cuisine?
I was thrilled to see Fabio again...he may well be my all-time favorite contestant.Anita made a comment basically saying she forgot how detail-oriented and slow Jamie could be...I think that's why she got the ax.
Just saw the preview for next week...looks like they're bringing back the past winners as judges. I'm super-excited.
BTW, was anyone else a little grossed-out by how yellow and dingy some of the previous cheftestants' jackets looked?
re: LindaWhit
Anita axed Jamie for being slow. She was supposed to shuck the oysters and do something else but she never finished it. Dale was over the top...no need to say "what you gonna do about it"? You gonna have a throw down Dale? I think Dale is a good chef but boy was that unnecessary.
re: theferlyone
"Peanut butter? Really, Anita, I'm disappointed...or is Thai not considered to be part of Asian cuisine? "
i gave her a pass on that one. judging from her comment about how her strategy to taste a big mouthful of each ingredient was backfiring, i figured the hoisin had coated her mouth and altered the flavor of the PB. -
re: theferlyone
"Peanut butter? Really, Anita, I'm disappointed...or is Thai not considered to be part of Asian cuisine? "
A Chinese chef is expected to know ingredients from all of Asia? I don't really think so. There are scores of countries in Asia and 100's of cuisines. Should a French chef know all about Icelandic cooking?
re: Phaedrus
I'm Chinese, grew up with my mom cooking Chinese food every night. She never used Hoisin sauce. It's certainly a Chinese ingredient, no doubt about it but that isn't my problem with theferlone's post. I'm just saying that Asia is a pretty big place and Asian cuisine is pretty expansive. No one talks about European Cuisine on these boards but somehow Asia is always lumped together.
re: KTinNYC
Well, she isn't really just a chef who does Chinese food. In fact, at Rickshaw Dumpling she's got a chicken and Thai basil dumpling served with peanut sauce. But I wasn't surprised that Anita got peanut butter wrong because of her Asian heritage. She's American (born in Michigan; second generation). Unless you're allergic, I will bet that you've eaten a PB&J sandwich at some point. I agree with GHG that she probably got PB wrong because her mouth was still coated with hoisin. But I'm still a bit surprised that she got hoisin wrong. Maybe it is a lot more difficult than it looks.
I do have to say that I think the master chefs got easier ingredients than the chefs from Season 1. Nobody was subjected to umeboshi plums or natto or durian.
re: LindaWhit
Oh he did? I didn't recall that.
I do think the Masters had it a bit easier than the regular TC contestants. In addition to the lack of sleep and booze, TC contestants often had to deal with a smaller budget -- ie. Supermarket Aisle Challenge: Regular TC contestants had $10; Masters had $20. Huge difference.
re: Miss Needle
Possibly they make the regular Top Chef challenges more challenging because they have more at stake. These masters are established in their careers and doing this show for fun and charity; I can't imagine they'd be all that interested in the cut throat, crazy regular season stuff.
re: Foodie in Friedberg
Its like being in the military. There is a reason they like the 18 year olds, because 18 year olds don't ask questions and are more easily intimidated. If they put the TCM bunch under the same pressure as they'd put the TC contestants, the TCM contestants will just go bye-bye.
re: Miss Needle
"I do have to say that I think the master chefs got easier ingredients than the chefs from Season 1. Nobody was subjected to umeboshi plums or natto or durian."
they didn't have anything quite as "pungent" as those you mentioned, but the ingredients as a whole weren't necessarily "easier." i don't think anyone got chervil, and poppadom is a tricky one too. -
re: theferlyone
I liked the taste test too. Given I assume they are way better than me, I assume ;part of the problem could be that hoisin seems to vary a lot from brand to brand. Maybe she's used to the good stuff, and this wasn't. I'm guessing Anita specializes in Thai given a comment I read here. I don't think of Hoisin as Thai, even though both are Asian.
ok, so i was waiting until it was over to really jump in here...
- i loved Keller's comment that the best part of the QF was kelly putting on his blindfold :)
- did Chiarello say he's never heard of umeboshi? really?
- and Anita misses hoisin? again i have to ask, really?
- i did like the way they distributed the QF points. totally fair.
- Fabio – "you can tell Chiarello is Italian the way he makes everyone run around." funny.
- the "Bayless meets Blais" comment was cute - as was the way they both seemed to get a kick out of working with each other.
- interesting how Anita was "reminded" that there were things about Jamie that make having her in the kitchen difficult...
- of course Fabio's "sweating like a mountain goat at the beach" was priceless. LMAO!! i was waiting for him to say something about monkey ass...
- and once again, the editors played with our heads a little, making it seems as though Chiarello would be going home...alas, Anita couldn't quite recover from her downward spiral that began last week.-
re: goodhealthgourmet
Ahhh, now I totally missed Anita speaking about Jamie and "difficulties"! Interesting.
Yeah, I think Blais would have been more than comfortable working with Keller or Bayless. They're both extremely calm in their demeanor - Blais even said Chiarello was running around like a crazy man.
re: goodhealthgourmet
ditto on the mountain goat quote. probably the best all time quote on top chef ever. that was so freaking hilarious.
another comment...is it just me or is Chiarello a jerk? In the few episodes he's been in he has come off as an egotistical hot head- not at all like he seems on the Food Network. I dont think I like him anymore.
re: CoconutMilk
two issues:
1) much of his FN show is scripted, and, unlike a competitive reality show, is purposely edited to make him look good.
2) even he made a crack about how his wife would tell him to rein in his hot-headed Italian ego if she was there.i'm pretty sure someone commented in last week's thread that he has a reputation for being a hard-ass in the kitchen among people who have worked for him...
re: goodhealthgourmet
Well, *he* said he was a hard-ass in the kitchen. I thought he was being incredibly rude: Dale wasn't on his team, and he had no right to be bullying him. Then he tried to blame the soggy olive oil cake on one of his sous chefs serving it wrong. And of course, he looks *really* bad next to Keller and Bayliss, who manage to be great chefs and perfect gentlemen. Bayliss has got to be the nicest guy in the world -- the way he worked with his team, the way he praised his team to the judges, and his enthusiasm for trying out the liquid nitrogen.
re: Ruth Lafler
I'm missing a crucial chunk of information about this incident before I can figure out who was rude at the outset. As I saw the episode, Chiarello "called" a specific refrigerator. Dale either didn't realize this or simply didn't care and proceeded to load "his" chef's food into "Chiarello's" refrigerator. The EDITORS portrayed the incident as Dale immediately going into a power struggle. Did Dale ever apologize for the mistake? Who knows? Did Chiarello insist Dale remove the food from the refrigerator regardless? Who knows? All we see is the power struggle edited for maximum drama.
Sorry. I'm totally with Chiarello on the issue of the cake. He was specific about the four pieces that needed to be served to the judges. Chiarello realized the cake was sub-par, and he had worked out a reasonable strategy to cope with his disaster for a limited purpose: judging.
Put another way, Chiarello's serving only good cake to the judges was a way to snatch victory from the jaws of defeat. If the sous chefs don't follow directions, Chiarello is now dealing with snatching defeat from the jaws of victory.
Nevertheless, Chirarello's management style probably only works when he's the one writing the paychecks for his sous chefs.
re: Indy 67
Chiarello was an arrogant ass. Who cares if you "called" a fridge. Seriously, Whoopie......use another one. His interview process was pathetic. Sending one Chef off to find a trash bin. Making other run around for ingredients and even going as far as making the Chef's pronounce his name as if he is some culinary God. This might be the way to treat the FNG straight from culinary school for a few laughs in the privacy of your own kitchen but it was a terrible move on TV and no way to treat others that are clearly already Chef's.
Dale's behavior was way out of line to say the least but Chiarillo was pushing buttons just as hard as he could. Any one who has spent any time in a professional kitchen as a manager or Chef should under stand that unless your staff respects you and buys into your ideas you are in for a rough ride.
No one wanted to work with him and with good reason.
Chiarillo gave zero leeway to his Sous-Chefs and admitted that at the JT. You can't dictatate every little move your sous-chef makes and then point fingers when you fail. His cake failed because he (Charillo) F'd up.
No more.
No less.
Can I also say I've grown tired of him putting cheesy inappropriate names on items like Swordfish "Prime rib". LOL
YUCK Not a good idea.-
re: Fritter
From the previews, I was willing to give Chiarello the benefit of the doubt and place the dramatic blame on Dale, but when Richard Blais, who's as diplomatic as they come, dissed Chiarello in his interview, I knew there was plenty of blame to go around, no matter what edit we saw.
re: momjamin
"but when Richard Blais, who's as diplomatic as they come, dissed Chiarello in his interview, I knew there was plenty of blame to go around, no matter what edit we saw."
you make a good point, Chiarello certainly isn't going to make any friends in the kitchen with his approach...but i still believe Dale was being a disrespectful PITA by getting in his face about the fridge incident.-
re: goodhealthgourmet
To be fair, Dale wasn't getting in his face over the fridge, he was getting in his face over the patronizing way he was calling him "young man." Considering that Chiarello made a big deal over all of them knowing exactly how to pronounce his name, I found Chiarello's rudeness particularly ironic.
re: momjamin
I definitely think there was more to the whole Chiarello/Talde thing than what the editors decided to show us. It does seem that everybody who was there was on Dale's side. So Chiarello calls him "young man." While it's not the nicest thing to say, it shouldn't set Dale off to be so in Chiarello's face like that. I'm thinking either Chiarello followed up "young man" with a short joke, or Dale is so insecure with his height that he perceived the "young man" comment to have something to do with his stature. In Season 4, he's made several comments about himself being short, even admitting that he had a Napoleon complex.
re: Miss Needle
I guess I have a slightly different take. First off I was surprised that Richard Blais said anything negative about any of the chefs, especially a TCM. I was really taken aback, maybe he was tired.
Also when Spike refused to participate in Chiarello's interview process, Dale and a couple of others were egging/cheering him on. This left me with the feeling that they had gone into this with the intention of being an ass, and not their usual asshattery.
re: Phaedrus
Blais is a class act. My sense was that he was just being straight about MC's condescending behavior. Jamie said MC was scary. Alex called him a do*ch*. Spike asked "Do you want to get to know me a little better?". NO. CJ was heckled by his mates for agreeing to participate in the degredation.
All the cheftestants were insulted. Rightfully so.
Keller and Bayless were on tape recognizing the talent and experience of the cheftestants. MC was not shown doing this, whether he gave them any credit or did not. Could have been edited out. -
re: Phaedrus
Yes I do realize that reality shows are not in fact reality. I also realize that shows are heavily edited to create a desired response. However, deserved or undeserved, I was left with this impression.
If they did not agree with the process, that's fine, but to behave that way on camera well let's just say I can't imagine behaving that way myself. My fiance thought Dale just should have told MC that if he had a problem with the fridge to take it up with Dale's Executive Chef. Let me also just add, I don't think MC came out smelling like a rose either.
re: Miss Needle
Ruth and Miss Needle,
As I said in another concurrent thread on Top Chef Masters, Chiarello is well-known throughout the food industry as an abusive supervisor, who supervises with humiliation and shame. I know firsthand: I worked for him. I emerged relatively unscathed -- I had good skills and good technique -- but I heard verbally abusive, insulting language directed towards others so many times I'm cringing as I'm writing this.
So when Dale gets in Chiarello's face, the argument is not about a refrigerator at all -- it's about Chiarello's sense of entitlement, ego-driven false superiority (calling Dale "young man"), lack of flexibility (my way or the highway), and lack of respect for the sous chefs' abilities, most notably not asking those on his own team for input.
I sense that most of Chiarello's abusive behavior of the sous chefs (and not just his own) was edited out, and that what we saw with Dale was the straw that broke the camel's back -- a normal response to a chronic jerk.
Chiarello's personality was certainly shown in the Chef interviews of sous chefs, in the sequence in which Chiarello insists everyone know how to pronounce his name, and in his lack of receiving input from his team. I'm convinced all the sous chefs were aware of his abusive treatment of those who work for him, and said "no thanks" to being on his team.
re: maria lorraine
i used to like chiarello's napa style cooking show, but then learned here on chowhound that he was a jerk in real life. someone said to look at his eyes as he is talking to the camera, or others. i did so, and realized they were "cold." it was weird to realize that the eyes are indeed a "window to the soul."
now, i look a lot more at peoples' eyes. you'll *see* much more! ;-)).
ps, i've worked for people like maestro chiarello. law firms are full of these jerks.
re: Fritter
I believe Keller put some tape on the fridge he was claiming as his, but the remaining chefs simply identified the one each would be using. In fact, I believe that "calling" a station or oven or fridge has been the system the chefs have used throughout the competition. Weeks into the competition, I truly can see why Chiarello was surprised to find that the chef's workable system had been ignored in the new location.
Downthread, Linda Whit has provided a link to Chiarello's blog explaining why he used the term "young man." Given what we know of Dale from his season on Top Chef, it's not surprising that he reacted as he did.
I'm confused by your comments about Chiarello's failed olive oil cake. We totally agree that the cake was a failure. All I'm saying is that Chiarello gave his sous chefs a strategy for dealing with that failure for the judges only. Unfortunately, they failed to execute. If Chiarello has to own the failure, why can't he also own the coping strategy?
re: Indy 67
"All I'm saying is that Chiarello gave his sous chefs a strategy for dealing with that failure for the judges only."
What we don't know is if they did or did not follow those orders. MC didn't bother complaining about this until after the JT where he realized he was in deep kim chee so it just came off as whining. He was constantly holding every ones hand telling them exactly what to do. The cake really could have been just THAT bad especially considering the quality of his other food. Were the SC's responsible for that nightmare of a swordfish "prime rib" as well? I don't think it was the cake that sank his ship.
Either way if his cake was that under cooked MC should have been the one to cut those four little pieces of cake.
Sorry but the bit about "calling" fridges is kiddy stuff. Pick a fridge use it. If it's being used pick another. They are all SxS so it's not like the next fridge is down two flights of stairs.-
re: liveloveat34
I was surprised at how high his scores were but I think it was in the editing to make his dishes seem not as good so there would be some suspense. If everyone received glowing reviews, except Anita's, they couldn't draw out JT. Maybe most of his dishes were good, but they only showed ones that didn't work. It's happened often in the past w/ TC where results were made to look much closer than it was, eg. Richard, Stephanie and Lisa--they made it seem like Lisa did better than Richard when she didn't.
re: momjamin
Exactly what I recall both Tom Colicchio and Gail Simmons saying - they *only* see what they're involved in - JT and any time food is being served to them by the cheftestants, or if they're involved in the QF in some way. All of the stuff that happens when they're out of the room or back at the house where the regular TCers live happens without their knowledge, unless it shows up during judging.
re: LindaWhit
I think TCM is different from TC and Tom was in the back kitchen whereas these judges aren't. But, it didn't seem to affect their decision--hence, Spike remained, although he purposely chose proteins that he didn't really want just so the other cheftestants couldn't have them.
re: Fritter
Chiarello's interview style didn't bother me in the least. Seems to me if you are going to have to rely on someone to do stuff for you under presure, you want to see how they react. So telling someone to grab a carrot and cut it in whatever dice while they have a conversation with you is, to me a quick way to tell 1} can they pick good produce w/o me supervising? 2} how are their basic skills [remember the shots of the constestant massacuring the butchering of the chicken during that one mise en place?} and 3} how are they under pressure.
As for calling Dale---who is a complete arrogant.....---young man, seems better than "hey you" Of course they the younger chefs should remember his name--he has already made and they are still working their way to the top. Or maybe I'm just used to being in a profession with a clear cut hieracrchy?
re: jenn
"" Of course they the younger chefs should remember his name--he has already made and they are still working their way to the top"
Really, besides the fact MC has a media presence why should we know he is? What restaurant has he run that is so great that we need to genuflect at the throne of of Chiarello?
re: thew
When he was doing his interview he acted like an egotistical jerk at that point he was no ones chef and no one appeared to want to work for him. When you interview people they are interviewing you as well. All good managers know this. You want people that want to work for you not people that need to work for you.
When Chiarello decided to bark at Dale he wasn't Dale's chef he was acting like an egotistical jerk. I don't know if it was done in post but in the sequence of events Dale and Jamie are loading up a refrigerator and you hear Dale say, "let's lock down this side as ours. Chiarello then asks, "What's going on with the refrigerators here?" Bayless replies, "This is our refrigerator here." Dale says, "This is our fridge here" that's when Chiarello comes out with, "That's where I called my fridge right before that." This is when he speaks to Dale in a condescending manner. I understand that this is not uncommon in kitchens, but let me say this once again, he was not Dale's chef. I guess maybe if Chiarello was a better manager and less of a dick he could have put his name on his refrigerator instead of "calling it."
re: KTinNYC
I agree. They very clearly showed the other chefs putting their names on the fridges with masking tape, which presumably is standard procedure for a shared kitchen situation like that. The other chefs treated their assistants as people who had something to contribute. I think it was Bayliss who pointed out that the former cheftestants had a much more strategic approach to claiming the resources they wanted. If Chiarello had treated them like valued team members instead of bossing them around maybe they would have helped him with stuff like staking out a fridge. The problem with micromanaging people the way he did is that they stop wanting to do anything beyond what they're explicitly told to do. In other words, the more you micromanage, the more you have to micromanage.
re: Ruth Lafler
Bayliss, "These former top chef contestants are all about strategy."
Keller, "Those young chefs, have a totally different approach then top chef masters. It's like what ever works to knock them out then knock them out, c'mon."
Both Keller and Bayliss had been informed by there sous how the game works. I wonder why no one on team Chiarello did the same for him?
re: KTinNYC
That's the way I read it as well. The atmosphere at TCM is much more collegial and less competitive that in TC, because there's much less at stake. Sure, they'd all love to win. They have their pride and desire to help their charity. But it isn't a career make-or-break for them the way it is for the regular cheftestants. In addition, the format is different: in TCM, at least in the early rounds, they moved ahead only if they were the best, not if they weren't the worst, so there wasn't nearly as much advantage to trying to make sure someone else does poorly.
Bayless certainly didn't think there was anything wrong with the suggestion that they try to get first crack at the fish counter, only that he wouldn't have thought of it himself because he hasn't been through challenges where he had to think strategically (except the box challenge, where they apparently all decided to play nice).
re: liveloveat34
I noticed that watching the re-run. That whole "What's my name? Michael. What do you call me? Chef" sequence was really obnoxious -- it was just another example of how he was treating these people as if they were some students from the local culinary school who'd never worked in a professional kitchen before.
re: Ruth Lafler
I loved that about Bayless, and also loved similar traits in Keller. At both judges table and in the post decision discussion Keller praised his sous chefs and mentioned how well the team worked together. A gentleman with confidence, as Phaedra also notes.
I have been trying to figure out a place to go to dinner in San Francisco for my anniversary that is special and new (to me). After this show, my first thought was: 'that's it, I am going to book at Fleur de Lys.' Indeed, I think I will book this week, before he wins the whole thing (tough choice between rooting for him and rooting for Bayless, but I put my money on Keller).
re: Ruth Lafler
Another way to reflect upon the "refrigerator situation" is to look at how all the TCM chefs have behaved. The only one that has had any semblance of rudeness and overdeveloped ego was Ludo, and that spoke more to his youth than anything else.
In this case, the dynamics between MC and the TC contestants should be one of at least professional courtesy. In looking at the interaction between the other TC Masters, there was a larger degree of respect form the TC contestants towards the Masters mainly because the Masters afforded the TC contestants a measure of regard which would qualify as mutual recognition and regard. The "young man" moniker and the tone in which it was given definitely did not show a mere inkling of regard. I understand MC being annoyed by Dale taking his fridge, but he needed to take it up with Anita. And I am sure he would not have spoken to Anita in that same way.
re: goodhealthgourmet
Your imagination is second to this poster http://chowhound.chow.com/topics/644174
I think the ex top chef chefs are being little babies. He asked me his last name, wanted me to chop something whaaaa. A lot of disrespect for someone who has done more than most of them pulled together.
re: goodhealthgourmet
Yeah, I'm thinking it's probably Anita Lo who doesn' t make the final cut based on what we saw from JT. Keep in mind that Bayless has just a half star more than Keller from the QF, so it could be very close in whoever wins. But they seemed to heap praise on Keller's entire buffet....we shall see in a moment!
Ding, ding, ding - congrats to Keller. 5 stars from ALL of the judges (what is with the diners only giving him 3.5 stars?)
And Anita gets 17 total stars - but Michael pulls it out.
Interesting - the previews for the finale lead you to believe it's Keller who wins. But we all know what the Elves can do to us (see: above re: lots of camera time for Chiarello as a hint he might be going! LOL)
Love seeing Colicchio, Padma and Gail there with the other TC winners as judges!
So we have French, Italian, and Mexican cooking represented. Will be an interesting finale!


text:
Minister's Moment: You Feed Them
You Feed Them
Matthew 14:13-21
My father used to tell a story—a story which is not true. Not that I would ever accuse my father of lying, but he did love to tell jokes. The way he told it, one Sunday, while he was preaching, the man sitting next to me fell asleep. Offended that someone would sleep during his sermon, Dad stopped and said to me, "Hey, Ken—wake him up!" I replied, "You wake him up! You put him to sleep!"
It never happened. My father wouldn't stop preaching just because someone was taking a nap; and I would never talk back to him while he was in the pulpit—much too dangerous!
The point of this story, besides the humor, is taking responsibility for your own actions. The opposite is also true: we should not be expected to be responsible for what someone else does.
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- Adult Adventure
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The Pear Hybrid Curved Barbell is 8x5mm and the setting is made out of 14k
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Halo Headlines: Reyes Wants to be an Angel, Angels Targeting Relievers in Trades, Horacia Ramirez Called Up
The July 21st, 2011 edition of daily news for the LA Angels including Jose Reyes wants to sign with the Angels this off-season, the Angels are targeting middle relief help in trades, Horacio Ramirez gets called up as Kohn geys demoted and much more...
The Story: Sources claim Jose Reyes wants to sign with the Angels this off-season.
The Monkey Says: That is quite the revelation, especially since Reyes figures to be one of the top names on the market this winter. What really surprises me is just to have a big name free agent supposedly hankering to come to the Halos. As the article points out though, Reyes is asking for a Carl Crawford type of contract, so it seems highly unlikely that Arte Moreno will suddenly be willing to pay the price that he openly scoffed at last off-season.
The Story: The Angels are said to be targeting middle relievers on the trade market.
The Monkey Says: This is no surprise and something I've been saying for weeks. Scioscia is openly frustrated with the state of the bullpen outside of Walden and Downs, so it seems to be a pretty good bet that they will bring in some kind of help, most likely a righty power arm.


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This really should be printed. Like, NOW. So I can buy one. Wondering what it would look like on a really dark gray though?
This SERIOUSLY needs reprinting! VERY cool design.
HOLY COW! Why is this not printed yet??!!


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by Melanie George Christine FeehanTWO WICKED AND WONDROUS HOLIDAY NOVELLAS AFTER THE MUSIC by CHRISTINE FEEHAN Terrified by mysterious threats, Jessica Fitzpatrick spirits away her twin wards, Tara and Trevor, to the remote island mansion of their estranged father, world-famous musician Dillon Wentworth. Ever since the fire that claimed his troubled wife's life and left him horribly disfigured, Dillon has shut out the world. With Christmas approaching, the spark between him and Jessica might light the future, but there are those who shared Dillon's wife's love of the occult . . . and their evil machinations may plunge the family into darkness -- unless a Christmas miracle occurs. . . . LADY OF THE LOCKET by MELANIE GEORGE The echoes of history and romance lure Rachel Hudson to Glengarren, the Scottish castle where her parents met many Christmases ago. But it is the portrait of fierce Highlander Duncan MacGregor that sparks an inexplicable yearning inside her. On a storm-tossed night, as lightning cracks across the castle's turrets, Rachel finds herself face-to-face with MacGregor himself, astride a mighty stallion. Now, stepping into Rachel's time -- and her heart -- the warrior from the past is pursued by an ancient, evil enemy. . . .
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Blind runner competes in half-marathon
Guide runs ahead of blind man, leading him with guide rope
UPDATED 2:34 PM EST Feb 24, 2014A Texas man is determined not to let his blindness keep him from his goals. On Sunday, Dennis Lynch completed his first half marathon with the help of a guide.
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