Kerry. It was sexy and it made Dita feel she would have the energy to go all night.
I shook her all night long
Kerry is like… stick a fork in me. I’m done.
Takasi. “It felt good sliding down my throat.” I don’t think I even need to add anything to that.
The winner is: TAKASHI!!!!
Did she make the “O” Face? ”OH!OH! Get it? OH! OH!”
He has won $5,000 for Red Cross Disaster Relief Japan, that brings his total to $20k!!! And he has immunity from elimination.
He is thrilled and so cute. I love him.
The Elmination Challenge
Curtis explains that Las Vegas is the foodie capital of the US (not sure I agree, but ok), and there is a restaurant in Las Vegas that every chef will flock to for its Northern Thai Flavors. The restaurant is “Lotus of Siam.” The Elimination Challenge is to put their master spin on a traditional Thai dish.
When are we having a #3 Value Meal Challenge?
Patricia lived in Thailand for 2 years, so the Chefs are assuming she has an advantage.
Oh, and they will be opening their own Thai restaurant in the TCM Kitchen. They will have to work as 1 team to accomplish this. Each chef will be responsible for 1 dish and they will be responsible for all aspects of service including greeting and serving. (I thought they meant they had to be WAITERS too, but they just need to supervise the wait staff.)
Kerry says, it takes months for a restaurant to develop a personality and it’s impossible to do it in one day.
This challenge is crazy
For some extra inspiration, the Chefs will be having lunch at Lotus of Siam and will be eating the amazing cuisine of Chef / Owner Saipin Chutima.
On the way to lunch, Patty, Takashi and Chris are in one car and they discuss that they are all line cooks and know they will be FINE. Art and Lorena, they aren’t so sure about.
Haven’t they seen Lorena cooking at Taco Bell- why are they nervous?!?!? She can slap together a double-decker-Dorito shell taco in 45 seconds. Art… well, he’s been kissing Oprah’s ass for years, so he must have some skills.
(On a serious Chef side-note- they are right and their concerns are valid. Being a restaurant Chef is hugely different than being a private chef or a caterer. Timing is something that Chefs work on a LOT in school and hone while working the line in restaurants. Line cooks are a team, all working together to time the meal properly so that all elements come together at the same time. Also… there is not a lot of talking in a restaurant kitchen. The yelling you see on some shows, it just isn’t reality. There is the chef or expeditor calling orders and really, that’s it. If you are talking, you aren’t listening.)