15 chefs from past seasons return to the BravoTopChef kitchen for another shot at the title—here's our recap of last night's season premiere.
made with artichoke filling. Joe is making the pasta from scratch which sounds lovely but is risky since they don’t have any idea how much time they have.
The Blue Team busts into the kitchen with a plan to make artichoke tempura with a citrus Asian aioli and tempura fried oranges. The second dish is going to be a play onThe Green Team shows up and—boom!—the countdown clock starts. Fifteen minutes to go. The Green Team decides that the fastest way to cook the artichokes is to fry them, which seems like a really smart move, except Stephanie from the Blue Team is using both baskets in the fryer.
Tom seems to be getting some pleasure out of watching the chefs scramble. He’s got a big smile on his face as the clock winds down.Artichoke tempura with citrus aioliDishes:Red TeamChargrilled artichoke with sumac, yogurt and tahini“This was a really great start,” Padma says. “Nothing bad, just little technical things here and there.” Lee Anne’s fears about the tempura come true when Tom says the batter was “dense.
On Cabrillo Beach, the chefs get to work and quickly realize that using a fire as the only cooking element and controlling it in the wind is going to be tricky. “I’ve never cooked in an open pit but Kevin has a beard so he looks like he can make a fire,” Nini jokes. Stephanie gets personal and shares that she’s feeling self-conscious in this group because her career as a private chef “doesn’t match the rest of the chefs.
The judges sit down at a dream of a table on the beach overlooking the Pacific Ocean. Padma, Gail, and Tom are joined by Jeremiah Tower, Nancy Silverton, Suzanne Goin, Michael Cimarusti, Marcus Samuelsson, and Caroline Styne.
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