Cripes! Even paring down from 36 contestants to 18, there are still too many to point out. We’re just going to have to wait until the next challenge on MasterChef to see where these hopefuls wind up.
It didn’t help that a third of the contestants got the nod without Gordo, Graham or Joe even tasting their final dishes at the conclusion of the first official challenge this season. 12 of them were given the okay to step up to the winner’s platform anyway because the judges saw something in them or in their techniques they believed worthy of advancement. So … how am I supposed to call any of them out at this early stage of the game?
The answer is: I’m not. We’re just going to hang tight a bit and wait ’til a little more of the fat gets trimmed away from the proceedings. Are you with me on that? Good.
At least we caught a whiff of what’s to come by the initial ground beef challenge. There were a few interesting concoctions that took form: Orecchiette pasta with a broccoli rabe and fennel meatball, a spaghetti bolognese, a beef and spinach curry and a beef ranch stew with a corn bread topping. All of them sounded good — too bad none of them made it through to the next round, however.
In the meantime, here are a few things I saw on this edition of MasterChef:
One Of The Most Interesting Things: The aforementioned advancement of 12 of the hopefuls. This was something new to the show not seen before. And I’ll bet you dollars to dumplings it’s going to come back to bite at least one of them on the ass. One or more of the judges is going to say something along the lines of “you should never have been given a place in that first 12.” Mark my words.
One Of The Most Puzzling Things: Joe Bastianich saying to the group — including the blind Christine — “Take a look behind you” at the mobile meat grinder that was advancing toward everyone. Uh … Joe? She’s … oh, never mind.
One Of The Most Disappointing Things (tie): Bubba, the bearded hick from down south, not being able to cut it and getting 86’d was on equally disappointing par with Ryan (the cocky dude of the pressure cooked short ribs) making it to the next stage. *sigh*
Another Of The Most Interesting Things: David Martinez from the projects of Chicago making it through on his “faux bone marrow” ground beef dish during the challenge.
“A surprising twist turns the competition around …” according to the announcer on the next episode. I’m eagerly awaiting what that may turn out to be.
Notes:
Clacked by Michael Noble 
on Jun 12, 2012 @ 01:33 EST5EDT
Question: between MasterChef and Hell’s Kitchen, who do you think have the more competent contestants?
*POST AUTHOR*
. . . . .
Katie:
Too broad a question.
But … the more competent cooks, I believe, are those on MasterChef. When it comes right down to it, they’re the ones all about technique; the Hell’s Kitchen contestants have a completely different agenda.
Sure, both sets of hopefuls need to know their way around a kitchen, utensils, knowledge of food preparation and that entire skill set, but if I had a choice of whose food I would eat, I’d choose the MasterChef folks.
Now … competent in a kitchen working with others? The Hell’s Kitchen crew without doubt. Two different animals.
Make sense?
Makes total sense. I was talking more about culinary skills, since I’ve seen some of Hell’s Kitchen and … wasn’t quite impressed. “Hot mess” was the word I used. I haven’t seen MasterChef, so I was just curious if maybe the casting for the two shows had different standards as far as the talent of the chefs.
*POST AUTHOR*
. . . . .
You’re in luck, Katie. Another episode tonight. Give it a go.
I thought the first challenge better than last year. Last year they whittled the numbers down by having them all cut/peel apples. The judges walked around and if they saw you were doing it badly you were sent home. One person walked out saying “I was sent home for not peeling an apple right?” So having them all actually cook something right away they were able quickly see who belonged and who did not.
As for Hell’s Kitchen,a whole different beast. Seems some chefs there never to see if the scallops or fish are done properly. Or worse so bungle the Beef Wellingtons that they are wiped off the menu replacing them with New York Strip steaks.
*POST AUTHOR*
. . . . .
Mark:
You are absolutely correct.
The apple challenge was pointless. The ground beef challenge was infinitely more productive and on-par with what MasterChef is all about. Why they did that last season is beyond my comprehension.