Top Chef Masters Episode 5: Pressure Cooking Has Never Been So Hot

July 17, 2009 11:51 pm

Top Chef Masters Episode 5: Pressure Cooking Has Never Been So Hot

Wednesday night's Top Chef Masters produced a sizzling episode, placing four master chefs up against the clock to see who could withstand the heat of this season's burning competition.

The Chefs:

Nils Norén–The French Culinary Institute,New York, NY

Lachlan Mackinnon Patterson–Frasca Food and Wine, Boulder, CO

Michael Chiarello–Bottega, Napa Valley, CA

Chef Rick Moonen–Rick Moonen's RM Seafood, Las Vega, NV

Quick Fire Challenge:

Host Kelly Choi announced to the masters they would be working with America's favorite food for this challenge. As silver dish platters strolled in on an elegant cart, the contestants' faces appeared eager to discover the cuisine they were about to encounter. Shockingly, the news did not hit them so well. The contestants finally fell victim to the leading cause of American obesity: junk food.

After the usual drawing of knives routine, the chefs each picked one ingredient—hot dogs, fried shrimp, fish sticks, and corn dogs came out at the fabulous four to receive a true culinary makeover.

Although these experts should have been able to whip up their dishes in a given 45 minutes, not all were able to succeed. Chef Patterson's hot dog turned homemade sausage in a prosciutto tomato stew came out barely cooked when it was sent for tasting. But the worst was without a doubt, Rick Moonen. Admitting to having the intention span of about 5 seconds in the kitchen constantly on the move, and blaming his food passion for his "Chef ADD," it was ironic to see Moonen unable to serve any of his seafood corn dog role with Asian slaw, running out of time before any part of the meal was completed.

A surprise judge and junk food fiend , Flipping Out's very own, Jeff Lewis and his cast, not only were deeply disappointed they were unable to try a promised fourth junk dish, but also refused to give Moonen any stars for poor work in the kitchen.

In the end, Michael Chiarello places first on the junk foodies' list with his fishsticks work of art: swordfish meatballs in fisherman's sauce Jeff Lewis couldn't seem to get enough of.

Elimination Challenge:

Cooking a three-course meal for 100 guests is usually a piece of cake for these masters mainly because they have fifteen plus hands helping them at all times. Now, with only one hand and 300 dishes for a rather large cocktail party, the chef's begin to worry about the next day's events—possibly the hardest elimination yet.

With three hours to cook the day before and one hour on the day of the party, the cast mates have gone a little mad, flinging food and cookware everywhere in order to beat the clock—evidently Moonen's so called ADD came into play once again. Unlike the rest, Clever Norén planned so much in advance allowing for free hands and free entertainment of the other chefs during the final prep hour. Fortunately for Moonen, Norén uses his free time to help the Quickfire's loser plate his appetizers.

Hardcore Top Chef and Food Network fans invade Hollywood's Magic Castle to finally feast , or for some dishes, freak out, on the master's cuisine. Norén may have been king of the first two courses, but both critics and judges turn on him for dessert that included a smoked tea whipped cream that James Oseland said tasted like bacon. Patterson also semi flopped with his first course, a deep fried pineapple along with his strawberry tart which resembled steak tartare, weirding out some top chef fans.

On a tastier note, Moonen's lemon panna cotta was so brilliantly cooked, people questioned the success of the dish under such short time. Chiarello's prawns with rice flour, chili and garlic oil were also a favorite, but Gael Greene criticized the use of a knife at a cocktail party—pretty harsh if you ask me.

This week's victor may have caught the ladies' eyes all night with his flirtatious charm, but also won over the judges with his goat milk basil gelato over balsamic strawberries and chocolate creme fraiche. Although Gail Greene claimed she disliked lawn cuttings in her dessert, Michael Chiarello succeeded in converting the willful critic's mind. He was also able to donate to $10,000 to the Clinic Ole Foundation, which provides dependable and necessary health care to the local and migrant agricultural workers of Northern California.

Finally, as some are calling it, the People's Choice Award of the party went to Rick Moonen, who won the most stars from the diners , tying for second place with Nils Norén, despite going into Elimination with no stars.

Stay tuned weekly to Behind the Burner to read more about the Top Chef Masters experiences.

—Joanna Weinstein