From the power rankings "
“…,.I like Kristen Kish a lot, but Padma would’ve made an absolute meal of all the double entendre potential in this week’s ‘sode.”
I was thinking that too. 
, but maybe without the"but".
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Thanks. I wonder what about that makes her qualified to judge a food competition?
I think that Danny’s dish:
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was fair game to use. The chef he worked with had previously given shared credit. Further, a seafood based mousse as a vegetable stuffing has been around forever. You can get shrimp filling in long peppers, for example, at dim sum.
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I think Buddha, in that People write up, was accurate that that is the reason a couple of other individuals would have been better choices as winners in that episode.
I’m bummed about the chef that ended up going home from the Last Chance Kitchen, but they’d had an issue with over salting previously. Perhaps they will be back in a future season as an All Star or something.
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Hey, if a contestant can truly “steal” a dish in the middle of a competition from another contestant, then Danny’s case is a true nothing sandwich. The chefs here all talk about dishes they’ve had elsewhere that inspired what they’re making, or they have also outright said that they loved a dish they tried at XX and want to recreate something like that. It doesn’t take away from the technical skills in not only recreating it, but making a wonderful version of it.
If you’re not sure which idea theft I’m referring to, I’m thinking of the Mike Isabella and Richard Blais incident.
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I just rewatched that. I loved those seasons.
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EXCEPT for Isabella. He seems to have gone into hiding after the lawsuit settlements and his bankruptcy.
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Oh my. I hadn’t heard. What happened?
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He overextended his brand, and was sued by his top manager for sexual harassment. He was a severely gross dude, by all reports, with rumored alcohol issues, too.
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I went down a Reddit rabbit hole this morning when I searched for Mike Isabella Richard Blais. He settled a harassment/hostile work environment lawsuit, unpaid rent for over $715K, excessive drinking on his part, bounced paychecks, vendors not being paid. The last article I linked from Eater DC details more of him quietly surfacing in FL. And the Washingtonian article shows how little he cared for his employees.
He’s a Supreme 
https://www.reddit.com/r/TopChef/comments/9f1vlo/from_top_chef_stardom_to_bankruptcy_the_rise_and/
https://www.reddit.com/r/TopChef/comments/18a3eb3/mike_isabella_people_were_actually_surprised/
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Wow. Thanks so much, Linda!
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Ok, Manny may have just given us the quote of the season. 
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Yikes! That’s what you want to hear while you’re planning a menu!
The runner up might be Kristen saying without skipping a beat " And remember; creative possibilities are endless when you shop with the Wells Fargo active cash credit card".
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Yeah, those sponsor messages - I understand they need that for revenue - are getting harder and harder to make blend in to the show.
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Just watched the episode and last chance kitchen. Kind of twist in last chance I didn’t see coming.
Getting in those sponsors has always been awkward. I remember they had to tie some kind of detergent to the cooking a couple of years ago.
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Was it me, or did the twist in LCK kind of feel convenient for the circumstances? I know the producer and host all professed this was not known or planned. But I’m happy with the results in that I thought it was fair.
As for the main episode, I was reading some feedback on line elsewhere that many felt this was unfair because of the extra man advantage that one of the teams had. I didn’t necessarily see it that way, but many folks thought this was a huge error in planning impacted the results. Maybe I’m reading too much into it, but I think there were odd little edits and bits and comments included that I thought trivial at first, but of course some of these later became issues that the teams had to deal with. I wonder if that was intended to stave off any appearance of unfairness because of the extra person on one of the teams.
I wasn’t surprised though with the feedback from the judges. I knew the lack of cohesiveness was going to be an issue as soon as the word “global” was tossed out there in the concept planning phase. Had no one watched TC before?? Any time during restaurant wars when one uses the “we’re global as driver for their menu” idea, it almost always come back with the “it’s just a collection of dishes” feedbak.
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It’s been pointed out that, while it is unusual for TC, it is not unprecedented to have uneven numbers for Restaurant Wars. In fact, that was the case in Kristen Kish’s season, where she was on the larger team and was sent home. So it’s hardly a foregone conclusion that the larger team is at an advantage.
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I forgot the specifics of Kristen’s season, so it’s good to have that reminder. I didn’t see this as a big factor either, especially since the show made a point to show the issues with the whole confusion on the orders. And this is interesting because it’s also been highlighted in past RW episodes how much having a simple, orderly (and trained staff) for ticketing is a big deal.
I will eventually look it up, but I don’t remember all the “deets”. I seem to recall Kristen not knowing who was going to be sent home when she chose her team, but knew it might mean she would be down one. I sort of remember her thinking being down one might be better than the alternative.
Didn’t someone make a well received cranberry borscht in a cranberry challenge during Top Chef Boston ?
Wasn’t that also an indigenous food/culture challenge or episode?
Did I hear Danny say caul fat is the lining of the stomach?
Wait…what!!! 
