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Critics comments: Awesome. Sweet and sharp, delicious, short rib is dry.
Curtis thanks them for an incredible meal.
As the Chefs go back to the kitchen, Chris believes he blew it. He thinks he went too simple. (And it’s killing me- this waiting. At this point I posted on Facebook that if Chris doesn’t win this thing I’m throwing my TV out the window. My husband’s (MrRed) response: “That’s a great excuse to get a new TV.” So yeah, he’s clearly, completely, invested in this.)
As Chris and Kerry sit in the Whine Room, they talk about how they feel it went. Kerry notes that they are apples and oranges. Comparing them will be tough. Chris knows that cooking Offal is risky, but he can’t bend who he is to suit this competition.
The Critics debate the two presentations. Kerry is “happy coma” and Chris is “daring bravado.”
I read Curtis Stone’s blog this morning and he says it as well as I could have, he wrote “Imagine standing up and being judged on your soul? Two extraordinarily talented chefs with wildly different cooking styles put all they had into the last Elimination Challenge. I loved this final challenge because being a chef is more than just understanding flavor profiles and acidity. At its core, it’s about communication. With every plate, a chef’s vision is sent out onto the table for someone to literally consume. It’s one of the reasons being critiqued is so difficult. Sure chefs have egos—you need one to be so ballsy as to send your vision out to 200 diners on a Saturday night. But they also have imagination and heart, and the food expresses those in a pretty raw way. So to be judged poorly can feel intense, whether the criticism was about execution, technique or concept.”
Chefs are artists. The food is intensely personal. To cook in a hot kitchen, sweating, rushing, timing all elements to come together, each perfectly cooked at the same time, on the “canvas” is ART. They create something that physically goes into one’s body and nourishes them, it satisfies cravings and can make one sublimely happy or wretchedly ill. When you break it down, it’s a CRAZY profession. Chefs have to have an intense fire in their belly. To be working when other people are relaxing, to spend the bulk of your life over a stove or a cutting board- missing huge chunks of time with your children and family. Burning yourself, cutting yourself- all to give something to someone else to enjoy. It’s powerful. And these guys are doing this FOR CHARITY.
The boys are called into Critics’ Table. On the line, again, is $100,000 for the charity of their choice and the title Top Chef Master.