I love the show so much that I watch it in reruns as often as its shown. I noticed today for the first time that Wylie pushed his hair behind his ears while he was cooking. I work in a field where food prep is done, and one of the most important things we are taught that touching your hair, face or clothes contaminates. He should have gone to the sink and washed his hands after he did that. I hope in his restaurant he wears something on his head.

I love your honest review and how despite what you've encountered in the past were willing to open your mind when presented with a with an example that was contradictory.

I myself will admit that Wylie's form of cooking does make me a bit nervous but no more than the risk one takes from eating any other food from a chef you don't know personally. So I believe in the end I just see it as another tool... much the way like fire and ice is used.

If you think this is unusual, can you imagine what the future will now bring?

Love the show! I'm so excited that Bravo decided to do it!

Thanks for the blog and the insight. I am warming up to this show. I think it is great to see past judges realize what it takes to win a Quick fire, or a regular challenge and to see what the past contestants have had to overcome when things go wrong. The look on Wylie's face when he saw the quickfire judges was hilarious.
But Bravo, why have losing contestants as judges? I have never understood that.
Wish I could have tried all the dishes. They looked great!

Thankx for taking the time to blog each episode and give us your insight. This was a fun episode and it's a really fun series, and I'm like you with the "post-modern" thing, I can't see paying three times the price for food that can be cooked traditionally. With that said, though, I'm glad you had an "awakening" and shared that with us!

I'm really enjoying this series on Top Chef. And the new judges are doing a nice job of giving the viewers a sense of what is successful and not as successful in the chefs' food.

I'm so glad "the lightbulb" went off for you because disparaging remarks about molecular gastronomy are always kinda of irrirtating in thier close-mindedness."--I'm not a chef, but I'm not sure why anyone would take exception to the way in which good food is prepared. Good food is good food. If it has a sense of humor and an identifiable thought process and some interesting technique along with it, so much the better, No?

I too wish Wylie would have won. I think you'd be hard pressed to find someone more passionate about food,--and his food always seems as if it would taste amazing, which is the entire point, yes?