Top Chef Masters May 4th hosted radio celebrities Rico Gagliano and Brendan Newnam of American Public Media to judge a Quickfire Challenge. The challenge was for each of the Top Chef Master contestants, seeking money for their individual charities, to produce a dish for $1. Obviously, it had to taste great, look great and be something that the lucky diner would want to have over again. The exceptional duo welcomed the invitation to judge because working in the world of public radio, they “know a thing or two about not spending much money.”
Each of the Top Chef Master contestants dug deep into their extensive repertoire and produced, for the most part, “outstanding” 4 Star plates of food just for $1 in costs. The judges, Rico and Brendan, with Chef Curtis Stone by their side tasted, commented that the dishes tasted great and wondered aloud why can’t these dishes be replicated by fast food restaurants? So I asked why does fast food have to be bad for you at all?
What happened to the fast food industry that years ago was trying to replicate quick hamburger and fries from the diner experience that Americans loved? Back then, there were corner stops, then Howard Johnson’s, then McDonalds, followed by the hoards of imitators. By the way, did you know that great French Chef Pierre Franey hired our highly respected and distinguished Chef Jacques Pepin to work in the Howard Johnson’s experimental kitchen? And, he took the job as opposed to the offer to work for the Kennedy’s in the White House. He did it because along with Chef Franey, they pioneered technology that could “produce food of a “consistent quality” that in turn could be prepared by relatively unskilled cooks toiling in outposts of the chain far away from commissary kitchens…” What happened to the fast food industry since then? But that’s a different and interesting story for another eat savor taste blog.
Back to Top Chef Masters, for the Elimination Challenge, the chefs were required to buy food that could be eaten by 100 people and served without utensils. The chefs had no idea what or where they would cook and serve. Turns out it was a Farmer Boy restaurant in Riverside, CA. Since the chefs were unaware, they were rather surprised and unprepared. Wouldn’t it have been better if the chefs had known the destination, then we would have these talented chefs prepare an amazing array of food that could revolutionize the way we eat fast food?
I am reminded of what the Brit Chef Jamie Oliver and his famous Food Revolution in the schools program did while in L.A. He worked at Patra’s Charbroiled Burgers, on N. San Fernando Rd. in Los Angeles, a drive thru or pick up fast food place who willingly agreed to let Jamie create a menu with fast food that was good for you and the customers loved it.
I’m also reminded of the huge successes that Steve Ells’ Chipotle has had. He too is pioneering in the fast food segment just as Chefs Franey and Pepin did years earlier. Steve Ells, who uses sustainable, fresh foods has a mission to create food with integrity, great food, affordable and accessible so everyone can eat better. My question is, why can’t we have fast food that tastes great and is great for us too. Steve Ells is doing it, why not the others?
photo: Bravo
