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Please don't change the format as others have requested. It's a GAME. Yes, a competition to find THE top chef, but, you win some, you lose some.

I have found that the judges will bring into play the body of work when having to decide between two losers. I would rather they not be "required" to do so. Certainly in the early going, that would be extremely unfair, as nerves and getting used to a weird living situation could certainly cause some very bad days.

Further, not everyone does all food, all situations, etc. It's not fair to ding someone that sucks as desert cooking if they succeed at catering a 3 course meal for 100 by themselves. I think the point is to find the All Around Top Chef, and I support keeping the format as it is, leaving it to the judges to do their judging on their terms.

Hi Chef,
I love the show and am a Chef myself, and can't wait to see how whos food will reign supreme. I was wondering how to apply to become a contestant. I have worked with some of the best chefs in the country and have learned a great deal and would love to showcase my talents on Top Chef, it has been a dream of mine. I have worked side by side with Jimmy Schidt of the Rattlesnake club of Detroit, Susan Goss Of Zinfidel's of Chicago, Bob Kinkkead of Kinkead's in D.C. Johnathan Eisman, and Raji(god rest her soul) of Raji's in Memphis Tenn. And they have all said that I have a talent that should be explioted. If you could point me in the right direction I would be in your debt Chef. On a lighter note, has Bravo ever thought of a run off of top chef but featuring a Pro's vs Joe's Iron Chef type competition with top chef contestant winners or losers going in a head to head battle with challengers across the country?? Just a thought, would give the viewrs a different perspective, don't you think??

The glass artist's name is: Dale Chihuly!

Hi Tom, I have been a loyal watcher of Top Chef since season 1 and it is still my absolute favorite show!
while I am not a professional chef, I think that I could hold my own with anyone that has been on the show. Of course I do not have the diverse culinary knowledge that many of the contestants have demonstrated, I still believe that I can produce dishes that would be able to compete with the best of them.

Of course I realize that you probably get thousands of letters such as this, but I would gladly embrace the opportunity to prove myself equal to the challenge. while my dishes are not as sophisticated as many of those produced by the contestants, I feel that what I can put on a plate is as flavorful and as presentable as morer than the majority.

Of course I do not expect to ever hear from you, I will still continue to be a faithful watcher of TC and of yourself and the rest of the crew.

Respectfully,
Rob Bailey

PS. Padma is soooooo hot!

i just have to tell you,, that i have been bothered by something ever since TOP CHEF LAS VEGAS began airing!!!.. in the opening credits one chef is filmed rubbing his beard ,. while another{ i beleive his name is Hector} is filmed running his hands over his hair!!!!!! how ABSOLUTLY disgusting that a food professional would touch thier faces and hair with their hands while in their chefs coats!!!!.. and BE FILMED DOING IT!!!!!! YUK!!!!!!!

Would folks please post some alternative ideas to the dishes presented? Personally, I think Eli should have done TIGER prawns in ELEPHANT garlic with a spicy PEANUT sauce. That dish would have tasted great and from there he could have sold the concept. He would have needed to mention the circus elements over and over. Otherwise, people would have asked each other if they liked the Thai garlic shrimp.

I think it is important to note that Eli and Robin both had disastrous results in their attempts to incorporate inspiration; but, Eli plated his.

Kevin had the Mirage and served a light fish dish with citrus, mint and broth and never really sold the idea. It was refreshing and presented a drink within the dish. It was also a satisfying piece of protein for the guests.

For those future contestants with the brains to read all these blogs now, SELL your concept. I can get Buffalo chicken wings with blue cheese dressing up the block in Vancouver, BC. New York here means delis and thin crust pizza. Personally, I wish he had been the soup nazi instead. "No soup for you!"

LOVE LOVE LOVE the show and Tom you are the coolest! I look forward to your blogs each morning after the show. I wish I had discovered the blogs in seasons past and I agree with pother posters, there is a lot to be learned from your writing as well.

My thought...
I know chefs are sent home on the 'dish of the day' but realistically wouldn't it be truer to the title of TOP CHEF if chefs were to be judged on the 'dish of the day'. And then equally in their menu of work to date. You could have a wins, losses...ranking board and use that criteria after judging the dish of the day for a more authentic to the titile TOP CHEF elimination.

I must add though: it is inevitable that the final 3 are clearly the best, no doubt about it. But I'd like to see their body of work judged as well. Then there wouldn't have been a question about Robin (sweet woman, but out of comfort zone as I would be and I love to cook). And Jen would be in a better spot right now. She's having such a tough time beliveing in her abilities and natural creative talent now & it's getting in her way.

JMHO

Bring on more seasons...it's my fav show!

Just wanted to say I'm looking forward to tonights Top Chef.I wish all of them good luck, but my faves are Kevin, Bryan, And Jen if she can get back on track.

TOM - Amazing talent this season so where is the top judge Anthony Bourdain?? He is THE guest judge we so look forward to seeing. Waiting for him to critique the dysfunctionally competitive/sensitive Voltaggio brothers! Also I am confused as to why you keep mentioning how well Jen did early on. How is this relevant to a current challenge? You seem to be trying to influence the guest judge & also beating Jen down a bit. The premise has always been to judge only the challenge at hand. What's going on?

I have to say, I was disappointed to hear a respected chef like Tom Colicchio repeat one of the most often-repeated myths about medieval food, but this has already been well-covered by other posters. I'm a medieval re-enactor with an interest in food and cooking. I have to disagree with Syd, though, on exclusion of ingredients. Rice and pasta were both available during the medieval period. Rice was introduced through contact with Asia during the Crusades. Pasta dates back to Roman times. In fact, I have a copy of a recipe for macaroni and cheese that I believe dates back to the fourteenth century. Yes, medieval food was differently spiced, but not as much as it would seem at first. If it had been me, instead of beef, I would have used pork. A pork loin, split and stuffed with a mixture of dried fruit and spices, glazed with honey or mead and roasted actually reaches a good middle-ground, where it's reasonably authentic to medieval western European food, but still accessible to modern palates.