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• TOP CHEF QUICKFIRE CHALLENGES HOW TO

(Photo by: David Moir/Bravo) - Credit: David Moir/BravoĪnother producer with elite culinary show credentials is Justin Brooks, whose work on “MasterChef USA” paired him with world-class cooking talent. Nick Wallace under pressure in one of “Top Chef’s” Season 19 Quickfire Challenges.

Quickfires should be fun, exciting and work up not only a sweat, but give you a little fun history lesson.”

TOP CHEF QUICKFIRE CHALLENGES HOW TO

At the end of the day, I look at how to build a challenge that tests them on their creativity, agility, and/or skills. “You break them up into groups by the swallow, have them pull from a knife draw and push them outside their comfort zone by introducing them to spices and ingredients that they may be unfamiliar with. “So how do you make this challenging?” Nguyen continues. “But we’re not asking the chefs to make their own swallow - we want them to experience this, take inspiration, and then turn it into their own interpretation. “Nigerian cuisine consists of swallows, and has so many rich spices and flavors,” Nguyen says. Nguyen offered a Quickfire example from the most recent season of the show, “Top Chef: Houston,” in which the chefs were asked to cook swallows, which are starches dipped into a stew or soup. “From there, I dig deeper into the backstory to develop a challenge around it.” The star­tling sur­prises brought to you by chefs from across the coun­try on ​ “Top Chef” con­tinue to inspire fresh takes on old favorites, while gen­er­at­ing new recipes using olive oil for years to come.“When coming up with Quickfire Challenges, I first start off with, ‘What’s a fun fact about our host city? Is it known for ramen? Was the fajita invented here? Does it have the largest Nigerian population? Is their local hero a sports star?’” says Thi Nguyen. Olive oil pow­der, olive oil ice cream and olive oil-based vinai­grette, are just some of the ways inno­v­a­tive chefs fea­ture olive oil as an out­stand­ing ingre­di­ent in the culi­nary cre­ations. Whether it’s mak­ing an excel­lent burger or com­bin­ing olive oil with fish sauce to cre­ate the per­fect French/Southern blend as con­tes­tant Annie Pettry noted in her culi­nary reper­toire, these new chefs have cho­sen to include olive oil in almost every­thing, includ­ing MexiKosher tacos by mas­ter­mind chef Katsuji Tanabe, who has his ground­break­ing restau­rants in New York and Los Angeles. Five of the nine con­tes­tants named olive oil as one of their must-haves in the kitchen.Ĭurrent con­tes­tant and partner/boss of the ven­er­ated restau­rant Knife at The Highland Dallas, John Tesar, cited olive oil as one ingre­di­ent that can ​ “make a good burger great.” (Knife is known for hav­ing one of the best burg­ers in the coun­try.)

In Bravo’s lat­est install­ment of the hit show, com­pet­ing chefs were asked to list the top five ingre­di­ents they could­n’t live with­out. Popular Northern California food blog Bite Club Eats explained that Marin county is expe­ri­enc­ing ​ “an arti­san olive oil renais­sance” along with neigh­bor­ing coun­ties Sonoma, Mendocino and Napa. Olives spe­cific to the region cre­ate a rich, dusky base with pep­pery tones that accen­tu­ate the warmth of crispy shal­lots. Sponsored by Bertolli’s Olive Oil, the episode show­cased another promi­nent olive oil dur­ing the course of the statewide expe­di­tion.Īs his sec­ond course, com­pe­ti­tion win­ner Ford notably included a local EVOO as an ingre­di­ent in the dish Artichoke Risotto with Crispy Shallot and Marin County Olive Oil. However, last sea­son, Top Chef: California com­pe­ti­tion win­ner Jeremy Ford wowed the judges with his impres­sive Quickfire Challenge dish: Shaved Beef with Mushroom Crispy Garlic Vinaigrette, fea­tur­ing olive oil as a main ingre­di­ent in the prize-win­ning sauce. Mushroom Crispy Garlic Vinaigrette might not be the first place you’d expect to find olive oil. To the judges’ delight, ​ “cheftes­tants” con­tinue to deliver orig­i­nal (and at times) unusual bites, often includ­ing the Mediterranean sta­ple. Talented chefs from across the coun­try have con­cocted exotic cre­ations such as olive oil poached shrimp, salted olive oil pow­der and a crowd favorite, olive oil ice cream. The cre­ators behind this inven­tive culi­nary saga con­tinue to sur­prise con­tes­tants by chal­leng­ing them with an assort­ment of unex­pected ingre­di­ents, prompt­ing them to pro­duce gas­tro­nom­i­cal won­ders from a vari­ety of fla­vors.

It’s hard to believe the real­ity cook­ing com­pe­ti­tion show ​ “Top Chef” just pre­miered its 14 th sea­son on Bravo.