New at BOP: Review: Matrix Resurrections Movie Review: Moonfall Movie Reviews: Scream The #1 Movie in America November Forecast The Many Saints of Newark October Forecast New Trivia Question All site updates Share & Save   Tweet Print this column

In order to put together something marginally edible, the chefs are having to scrape and scrounge. Melissa breaks apart old spring rolls, Doug shows off a disgusting, half-eaten jar of salsa, and Greg takes the ingredients from leftover pizza to make a “pizza broth.” All of the chefs are lamenting their slim pickings. Melissa samples her dish and comments, “Tastes like college.” Yeah, I bet.

All of the food looks and sounds awful. Andy Cohen goes around with Padma trying out what the chefs have made, all the while, doing a bad, culinary version of “On the Red Carpet.” In the end, Mei (ramen with spicy tomato, miso sauce) and Doug (ramen with coconut pineapple-water broth) end up on the bottom. Both seem nonplussed. On the top are George (ramen chili with hot dog) and Greg (bacon/pizza-broth ramen with string cheese), alongside winner Melissa (mac and cheese carbonara ramen).

And yes, this challenge was excruciating as those dish descriptions might indicate. I’m glad this whole thing is over and done. Bad premise + bad guest judge = no fun at all.

As a side note, mad props should go out to Melissa. This is, I believe, her first individual win on TC. Good for her. The win nets her $5,000, which she says she’ll use to buy a scooter to use in San Francisco.

The chefs are instructed to head back to the stew room, where they find a TV, a remote, and a sign that says “Press Play.” The chefs do so and up on the screen pops the warm, generous, and always entertaining Julia Child. It’s an episode of Julia and Jacques Pepin Cooking at Home. I have very fond memories of watching this show with my mom, and it appears that the chefs all have similar warm fuzzies. It’s a great moment to watch.

When the episode ends, Padma walks in with Jacques Pepin. All the cheftestants are blown away by being in the same room with such a culinary giant. Clutching a copy of Mastering the Art of French Cooking in her hand, Padma notes that Julia Child continues to inspire chefs every day. Jacques remarks that he is still inspired by her. Padma says that for their Elimination Challenge, the chefs are to take inspiration from Julia and her cooking style, and make a dish that’s worthy of her legacy - an ode to Julia, if you will. The chefs have three hours in which to prep today, and then one hour tomorrow before service.

Padma then affords the chefs some time to chat with Jacques regarding Julia - to soak up as much Julia-ness as possible. Jacques smiles and describes Julia as a “very big woman with a terrible voice.” Most of the questions center around how Julia liked to cook vegetables (prepared, seasoned, and served separately). Doug doesn't ask too many questions - he finds the experience of talking with Jacques Pepin surreal and tries to take it all in.

The chefs start cooking and all make it clear that they’re aware of how big a deal it is to be able to cook a dish inspired by Julia Child for Jacques Pepin. Doug declares that he’s going to take a big risk and roast whole loaves of foie gras. George and Melissa are going to make short ribs, though both are concerned by the three-hour time limit. George resorts to use of pressure cookers (always dangerous on TC), while Melissa goes down the traditional route of doing an oven braise, declaring that Julia Child “would never touch a pressure cooker.” (I bet she’s right).

Continued:       1       2       3       4