Jill loses on Rule #2 (Never make something you’ve never made before: “An ostrich egg quiche? That’s got to be good! Hey, how do you open this thing?”). I also think she got herself Eliminated at Judges’ Table (see Rule #8, below)—judging by what was on the plate, it probably should have been Hosea, who blundered into making something everybody hated (and he thought it should have won!).
Some additions and amendments:
The main text of Corollary #2.1 should be amended to include the following: If you have to choose between interesting and delicious, choose delicious. If you have to choose between difficult and delicious, choose delicious.
Rule #3 should be amended to read: Never be a culinary student, a caterer, a Mom, or a seafood chef.
And some new rules:
Rule #7: If your plan leaves you stuck with an inferior product, change your plan. For example: your fresh Dungeness crab salad might be a winner, a canned crab salad won’t be. Just ask: Spike and his frozen scallops (Season 4).
Rule #8: Be prepared to defend your dish at Judges’ Table. Be prepared to tell them why you thought it would be good. Also be prepared to tell them why it wasn’t entirely successful (even if you liked it). Delusional tirades do not go down well. Nor does incoherent rambling about how you’ll try to do better next time, somehow, maybe, if you can only clear your head. Just ask: Jill, tonight, and Ryan (Season 4).
P.S. Top Chef producers: please define “hot dog”? Is a hot dog any kind of sausage (not necessarily in a casing) on any kind of bread? And what value, exactly, was added by having the hot dog stand lady there during the Quickfire?
P.P.S. Did anybody understand what in the hell Fabio did to those olives? When that dish came out I thought, “beef carpaccio with arugula? Lazy. (Delicious, but lazy.)” Then the judges freaked out over the olives, which they said were like egg yolks. How? Why? And how?
Procrastiblog 