Cooking With Miklb

So it seems Top Chef is coming back around for a third season. But before it kicks off June 13th, a mini "grudge" match between the top two chefs of the first two seasons will fill the time slot.

I've been generally pleased with the quality of the show, despite the overwhelming commercialization. (I'm sure a drinking game could easily be made, every time Padma says, "Sears Kenmore", or "Glad" you take a drink of Viogner). I do think less emphasis is put on professional cooking skills, and more so on ability to think outside the box (convenience store food quick-fire challenges, making an amuse bouche from snack machines), but sometimes that can really show a cook's creative side, and true understanding of flavor. Read Entire Post

Edit- this was started just after the first episode aired, and finished just before the 3rd

After such wasted uses of time and energy that the Rocco Dispirito show and the even worse Hell's Kitchen on Fox, I had my doubts this show would be any better though. So with trepidation I sat down to watch a recording of the first episode.
First off, the contestants were actual professionals, or students, of a very broad age range. Not a bunch of wannabe kids or hacks who've never been in a kitchen (unfortunately, there are, much like Rocco, some prima donna types). I'm talking personal chefs that cater to the highest paid people in the entertainment industry (though, that could be a fluffy resume), an executive chef from the French Culinary Institute, and several positions in between. So far so good.
The first episode gives a good insight on where each chef is coming from, both in a creative sense, and a professional one. Though the first test doesn't really give a good view of the talents of each, it does break them in, and test their nerves. Ultimately, creating a signature dish for the "elimination" challenge proves that some have what it takes, and others are pretenders.
The second episode is quite an interesting approach, as they break into desserts. I would have thought that would be saved for more towards the end, as it really could be a test between the most talented. Alas, they chose to do it in the beginning. First off, pastries are an art all to themselves, and though most truly talented chefs can bang out deserts if they have to, unless that's their calling, they find someone else with the skill and desire.
The first challenge tests their creative use of fruits for a fruit plate, and the results range from generic hotel banquet displays to the