The heat was on Wednesday night for the Top Chef: Texas finale as two contestants - Paul Qui and Sarah Grueneberg - battled it out in Vancouver to determine who would ultimately come out on top. The chefs were asked to prepare four courses of their choice for 100 diners and the panel of judges, with the help of some familiar faces. Paul enlisted Barbara Lynch, Ty-Lor Boring, Chris Crary and Keith Rhodes, while Sarah had the help of Nyesha Arrington, Tyler Stone, Heather Terhune and Grayson Shmitz in the kitchen. And if it were up to People.com readers,...
- 3/1/2012
- PEOPLE.com
A weekly tradition was born when Top Chef first aired six years ago. Desperate for time away from the library, a small group of law students, all foodies, convened for dinner and debate in my tiny Austin apartment. We never anticipated that our ritual would continue years later in New York, where my friends practice law while I write about food and travel.
We were jubilant when Bravo announced its decision to feature Texas on season 9, and I assumed chefs would compete at the new Culinary Institute of America campus in San Antonio, where a Latin Cuisines Advisory Committee works to "elevate Latin American cuisines to their rightful place among great cuisines of the world." As I explained in Texas Monthly, CIA San Antonio is working to craft a Latin American cuisine certificate, followed by a master's program.
Although contestants have waged many of their battles on CIA's new turf,...
We were jubilant when Bravo announced its decision to feature Texas on season 9, and I assumed chefs would compete at the new Culinary Institute of America campus in San Antonio, where a Latin Cuisines Advisory Committee works to "elevate Latin American cuisines to their rightful place among great cuisines of the world." As I explained in Texas Monthly, CIA San Antonio is working to craft a Latin American cuisine certificate, followed by a master's program.
Although contestants have waged many of their battles on CIA's new turf,...
- 2/9/2012
- by Millie Kerr
- Aol TV.
Keith Rhodes became the first to pack his knives and go on Top Chef: Texas after he used flour tortillas in his enchilada instead of corn tortillas and, most unforgivably, bought pre-cooked shrimp for teammate Lindsay. The North Carolina-based chef admits the purchase was "not the best decision," but thinks things could've turned out differently had Lindsay and Sarah not thrown him under the bus and "kept rolling over me" by harping about the shrimp at Judges' Table. But why did he buy the shrimp in the first place? Read on.
Is bigger better? 5 things to know about Top Chef: Texas
Why did you buy the pre-cooked shrimp? Was it really a money issue?
Keith: Well, one thing that I'm really adamant about stressing ...
Read More >...
Is bigger better? 5 things to know about Top Chef: Texas
Why did you buy the pre-cooked shrimp? Was it really a money issue?
Keith: Well, one thing that I'm really adamant about stressing ...
Read More >...
- 11/17/2011
- by Joyce Eng
- TVGuide - Breaking News
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