![]() That normally would have been the job of the contestant assigned to the front of house. United Kitchen prepared a service menu for the servers, and the editors prepared us for their win by showing the restaurant director sharing with servers, and complimenting it. That makes sense: They were just going into an existing restaurant.īut that also is what helped to tank Gabri, Nicole, Tom, and Victoire: Their concept was not clear. But missing was any discussion or planning of their restaurant experience. We saw concept planning, menu planning, shopping, and prep. Maybe there wasn’t enough to feed all diners? It wasn’t clear to me if Gabri could have just substituted something already in the Top Chef pantry. Sarah did tell Tom, but not until they were in the kitchen when it was far too late. Buddha and Sarah saw it, and like good competitors just left on the ground. Then, while shopping, Tom forgot a basket full of Gabri’s produce. Meanwhile, Buddha’s team-Ali, Amar, and Sara-sat silent as he announced they’d rethink classic British dishes and call the restaurant United Kitchen, aka UK, aka okay fine sure.Īt this point, it seemed as though Buddha’s team was headed for a spectacular fall. But Tom had an idea that evolved, with his team’s input, to “Root,” celebrating their roots across several continents. Half of the team of Gabri, Nicole, Tom, and Victoire-Tom and Victoire-had never competed in Restaurant Wars before. That part of Restaurant Wars remained intact. The chefs learned that a stake was $40,000 for the winning team, sponsored by “contactless Mastercard,” a phrase I am very impressed Padma was able to work into conversation, since it is a thing no one ever says.Īfter a schoolyard pick, the teams of four sat down to figure out their concepts. Given an better chef’s table in the kitchen, Tom could have just asked. Tom Colicchio got up at one point and wandered in, terrifying Ali as Tom surveyed his plates and then left. While the judges again sat at a chef’s table, it was separated from the kitchen by a glass wall, and quite a bit of space. ![]() Last season, in Houston, Buddha worked front of the house, and made the brilliant decision to face the tables toward the open kitchen. They did not have to think about things like space planning and the overall experience the guests will have. ![]() Honestly, that took away some of the fun of Restaurant Wars for me. So instead of spending time choosing colors and tableware, the chefs just had to focus on the food. In season six, Top Chef: Las Vegas, the two teams used dining rooms at Rick Moonen’s two-level RM Seafood at Mandalay Bay.) ( Clarification: This wasn’t the first time the show used existing infrastructure. What producers decided to do was remove a fundamental part of the challenge: instead of designing their own restaurant, the chefs just used an existing one, Clare Smyth’s three Michelin star restaurant Core. Top Chef 20’s Tom Goetter, Nicole Gomes, Victoire Gouloubi, and Gabri Rodriguez, who eventually lost Restaurant Wars (Photo by David Moir/Bravo)
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