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

NY Times
In my many years in the food industry, I've spent many, many nights as a waiter. Higher end, lower end, it's all the same, to most extent (except the money on a slow night). People are people. All too often, there are those who work in the business or near it, who've never done it. And then there are all those who simply dine, er, eat out.
I found this article an interesting and honest reflection from a food writer trying to grasp what it takes to work in a modern restuarant serving today's food and drink. Perhaps we can all take a note from it.

So I've been MIA from cookingwith, and for that I feel bad. The single greatest adventure in my life has been through cooking, and I had all the intentions in th world to share that via this site, but alas, as usual, life gets in the way, and it takes a boink on the head to get me steered in the right direction. The boink on the head this time was a proverbial smack to the head with a frying pan. A cast iron one at that. There is something completely primal yet soothing in cooking in a caste iron skillet, preferably with a wooden spoon. It just feels right.
Regarding the site, I have big plans, and now that I've gotten off my keyboard and actually posted to the site, perhaps I'll start implementing those plans. A new look is right up there on the list, as well as retro fitting posts with ingredients outlines- feedback from one of my 2 readers, (albeit lo-tech, that is, he told me in person) asked for more of a traditional recipe format. I'm not keen on dropping the narrative, but perhaps a printable, outline at the end will be the result.
Obviously, more dinner ideas is number one, and that will happen sooner than the design overhaul. So if there's something you've always wanted to make, and aren't quite sure how, use my contact form and let me know. Or, you can tell me in person. :)
And if you love your skillet like I do, and want a fun read on food, cooking, and life, you might want to look at

I've got a personal/political-ish blog over at miklb.com/blog, but I had the idea of doing a blog that is strictly food/cooking related. Primarily recipes, menu ideas, and keeping up on current events related to food & health.
I also plan on using this site as a vehicle to pursue working as a private chef in the Tampa Bay area, as well as giving private cooking lessons. There is a contact from in the sidebar if anyone is interested in discussing either of those services further.