Top Chef: California

Marilyn
Fri, 18 Dec 2015 19:01:48 +0000

The logistics of the challenges are unusual but there are a lot less limits on what to cook than in most other seasons. We don’t know how what kinds of ingredients are available, but the the chefs were free to make whatever they wanted as long as they cooked on the provided devices/carts. I think most of them have a whole repertoire of dishes they’re ready to make; they just have to fit them into the situation, time limits, and equipment. And deal with mishaps and personality conflicts.

Those refreshments carts were pretty elaborate - with grills, no less! I’m not a golfer so don’t know if that’s usual or unusual for a golf course. I would have liked to see more of Palm Springs. And I don’t think the preview gave a clue where they will be next week - not San Diego, anyway - no Richard Blais!