Home cooks have their home kitchens. Josie had a borrowed kitchen and whatever she had the forethought and budget to buy and bring with her. Did they have aluminum foil on hand?
Also, cooking the same meal for a large group, which is catering, is very different then cooking lots of different meals all night long. You need totally different cooking times for everything you make. I have cooked both styles of food service, getting my training from the School of Hard Knocks. I went from cooking in restaurants to a catering-ish venue, where I had to double and sometimes triple 50 serving recipes, I got from a BOCES (Board of Cooperative Educational Services) cookbook I bought. I remember, now fondly, my very first meal. I had 3 hotel pans, 50 serving each, of from scratch scolloped potatoes, in a 350 standard single oven, for 45 minutes. Only the potatoes were still at crunchy stage mere minutes from service, with at least an additional 30 added. We made it work by nuking blowls full of potatoes while we were serving. Like most Hard Knock graduates, I learned an important lesson that day, adjust cooking time for quantity
. I think Josie, under different circumstances, may have made the proper adjustments. I also think, the stress from the serious time constraints placed on the chefs, by TC, along with maybe a less then diligent attitude because of her immunity, blocked the needed adjustment from her thought process. I can give her slack for that. What I have a problem with, was how she responded at judges table. I think had she honestly thought the turkey was over cooked, her response would have been, "it was dry?" Instead she said, with what I saw as a ?
thought bubble over her head, "it was medium" tells me at least, that she new she had an under done issue, only in turkey, there is no
A kitchen is a kitchen. Especially for a "top chef."
The unknown kitchen must play a factor on Top Chef. Since Josie has competed before she must be aware of it.
Personally, if I were competeing I would have an oven thermometer in my kit. The unfamiliar uncalibrated kitchens have been a bug a boo through the seasons. Was it all stars in Bermuda when the fryer overheated and caught the kitchen on fire?
I respectfully disagree with a kitchen being a kitchen. I think there are a million differences from every oven, and any other piece of equipment found in any kitchen. The temperature, I think is probably the most common issue you see from ovens to ovens, and there are lots of different reasons that could be an issue. I don't think this was the first time we have seen oven issues in TC, TC-Just Desserts, and TC- Masters, nor do I think it will be the last. I do agree with the second comment. With 10 seasons under the belt, one would think, just like learning some simple desserts, by this time chefs would put oven thermometers in the tool box, and immediately check the temps, to know where adjustments need to be made. Also, I think a top chef should know how to make it work. As a Hard Knock graduate I immediately found a way to make my raw potatoes work. If, Josie knew she would have a cooking problem, whether it be over, or under done, she could have cut up the bird, before it was too late, and finished cooking the drumsticks, and wings apart from the breasts, which could have been cut in half if need be. I don't think she attempted anything
to make it work, and sadly for Kuniko, she had to pay the price.
Edited by VirginiBound, Nov 28, 2012 @ 8:20 AM.