Como Sur | South American Gastronomy

All posts tagged #recap

Master Chef Argentina Season 2 Kicks Off With Tears

By Dan Perlman

[Master Chef Argentina]

[Master Chef Argentina]

Masterchef is often viewed, particularly by those of us in the restaurant world, as a sort of ugly stepchild of the Top Chef franchise. But it really isn’t – first off, the original Masterchef, the UK version, was around years before the first episode of Top Chef was ever dreamt of, having first been broadcast in 1990. But there’s no question that the MC franchise has engendered more national spinoffs than any television cooking competition in history – actually, probably than any television competition of any sort. And it doesn’t have a set format – each national version takes their own approach, from the matter of fact, stiff upper lip British version, to the fun and games and demonstration classes of the Australian, to the American Idol-esque US approach.

Recap: 120 Minutes Of Top Chef Chile, Episode 4

By Doris Bravo

“Last night clocked in at nearly 120 minutes, way past my bedtime and entertainment threshold.”  She may love some pop culture, but even our resident expert on the topic, Doris Bravo, has her limits.  Last night’s episode was nearly two hours of very small dishes, focused almost entirely on the sea.  Even if you didn’t catch it, get the gist, and the point, below. 

[TVN]

[TVN]

In order to discuss last night’s episode of Top Chef Chile it’s better to start at the end. Three contestants once again competed in the “última oportunidad” round: Carolina Erazo, Sergio Medel, and César Parada. For no apparent reason other than to give Judge Ciro Watanabe some camera time, the challenge was to prepare a Chilean-Japanese fusion dish in 40 minutes. After Judge Ciro’s demo, where he breezily prepared a Chilean Nikkei version of gyozas, the three contestants set off to prepare their dishes. There was much running around and trash talk (notably between Sergio and César) which the prudish Judge Carlo von Mühlenbrock didn’t appreciate. Clutch the pearls, the Top Chef Chile kitchen is not the nunnery where Judge Carlo apparently cooks.

Gustock, Echinuco, Recapped

By Lauren Barragan

[Lauren Barragan]

[Lauren Barragan]

This weekend kicked off the official season of ferias and festivals in Santiago, which can only mean one thing: this sunny weather is almost here to stay so prepare to have your weekends booked. For those of you who fought the weather forecaster this weekend and forged on, you probably reaped the benefits by getting to partake in one of the kick starting events that took place.

Recap: Top Chef Chile Season 1, Episode 2

By Doris Bravo

Last night was another nearly two hour-long marathon of Chilean cookery on the all new, first-ever season of Top Chef Chile.  Our resident pop culture expert and lover of all culinary competitions, Doris Bravo, takes us inside the drama, the sausage, the tears, and more.  If you missed out, get the details below. 

[TVN]

[TVN]

With their second episode, Top Chef Chile is establishing a pattern of random outbursts. This week’s surge of emotion came from Sebastián Araya who, after receiving praise for his team’s dish, could barely contain his excitement and jumped around seated diners as if he were on a pogo stick. The keyword here is “random” because the show is pretty restrained (I’ll no doubt drift into a coma during José Luis Calfucura’s next gloomy confessional). “Random” also in the sense of not fitting into the task at hand: a competition. Any socialized child worth their salt knows how to undertake a game. If you listen to the rules, make sure everything is set up accordingly, and play fair the winner will emerge. Celebrations, Sebastián, come when you’ve secured the win not during the game; that’s just bad form. But by the time Sebastían had his infamous outburst, the whole endeavor had collapsed entirely.

Recap: Top Chef Chile Season 1, Episode 1 or Farewell David Lee Roth

[Top Chef TVN]

[Top Chef TVN]

Today, and every Friday after a new episode of the first-ever Top Chef Chile appears, we’ll be bringing you an in-depth, opinionated recap from the mind of our resident culinary competition lover and pop culture expert, Doris Bravo.  If the premiere episode and the buzz surrounding it is any indicator, the show is going to be a wild success, and will definitely heat up the already hot debate surrounding Chilean cuisine.  Have something to add to the conversation?  Let us know in the comments. 

By Doris Bravo

When Ricardo David (aka “Gigi”) was unceremoniously axed last night from the premiere of Top Chef Chile he did not perform a high-kick befitting his David Lee Roth attire. Instead he took off his apron, tossed it on the ground, said some mean things to the judges, and walked away. Judge Pamela Fidalgo was unsurprisingly offended and felt he was, indeed, the right participant to be nixed given his bad attitude. This moment in reality competitions always makes me wince: a contestant, dismissed and left standing vulnerable, dares to verbally retaliate to the judges panel, a group of people who, drunk on power, take their position way too seriously. But this is precisely the brew that makes for terrific television programming and Top Chef Chile is off to a promising start.

Recap: Qaray / Mistura, Day 2

By Patrick Hieger

photo(77)

“You invited us to dream, and I want to dream with you.”  Although day two of Qaray, the international chef’s symposium at the heart of this year’s Mistura, might have been a little less emotionally charged than opening day, there were still some key moments that made it one worth remembering.  The above quote came from a culinary student after Chile’s Rodolfo Guzmán kicked things off, encouraging the young cooks in the crowd to dream big.  From there it was a day of fluctuations, bouncing around with talent from Europe to South America, drawing to close with a two-meter tall Ben Reade (ex-Nordic Food Lab) gracing the stage with a decipherable Scottish accent.

One main takeaway from the day is that South America is looking at things quite a bit differently than Europe these days.  Not everyone can come out and give ultimatums like Carlo Petrini, but there is a clear vision coming together for the continent, one that the culinary world should be paying close attention to.  Luckily for us, it makes for some decent moments spent listening to speeches.

Here’s some key moments from the day: