Buddha Lo is twofold A top chef winner, executive chef at Hūso in New York and brand ambassador for Saratoga Spring Water. He shares his thoughts after each episode of Top Chef Season 21, which takes place in Wisconsin, offering a unique perspective as a former chef.
Warning: This article contains spoilers.
We are now in episode 11 and the chefs are missing their families while also focusing on the final episode. It is very difficult to be separated from loved ones for such a long time, and it can affect the competition mentally.
My wife Rebekah and I endured a two-year separation while I worked in London while she stayed in Australia. That experience was an integral part of my ability to compete (and win) in duels A top chef seasons.
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When the chefs entered the kitchen for the Quickfire Challenge, they found out where it was coming from Kitchen of the last chance. When I did both seasons A top chef, I realized that two contestants would be returning to the competition, so I wasn’t exaggerating and thought I was in the top five. This time Kitchen of the last chance the winner who rejoined the competition was Laura.
Michelle Wallace, Manuel “Manny” Barella Lopez.
David Moir/Bravo
QUICKFIRE CHALLENGE
The chefs had to recreate the dish that Tom had made earlier for Kristen and Gail, but without seeing or tasting it, they only smelled what was left in the bowl and saw a few leftovers. Each chef could ask Tom four yes or no questions.
This was a fun challenge, as it was like a game where there were lots of strategies, observations and tips to make the dish successful. Savannah blew this challenge and impressed the judges when she first noticed that the woks were in the kitchen. Everyone did well with their overall dishes, but it came down to who most successfully recreated Tom’s dish. Savannah won by using a wok.
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ELIMINATION CHALLENGE
For the Elimination Challenge, the chefs had to create a food menu using a table top as a plate. The guest judge was Curtis Duffy.
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Laura Ozyilmaz, Savannah Miller, Michelle Wallace, Danny Garcia, Daniel Jacobs, Manuel “Manny” Barella Lopez.
David Moir/Bravo
Danny was given an extra 30 minutes to cook on day two for winning the previous elimination challenge. This challenge was fun and exciting because it encouraged the chefs to think outside the plate.
Table service is known as the final course at Grant Achatz’s three-Michelin-star restaurant Alinea in Chicago. It’s dramatic, fun and thought-provoking — and a dish I have yet to consume.
WHO WON
The top three for this challenge were Danny, Dan and Laura. The chefs who were successful really went with their art-inspired approach. Danny designed his table inspired by Basquiat’s paintings, cooking black rice paella framed by a border composed of various purees, including black garlic, courgettes and crème fraiche. The judges loved the thoughtfulness of his table design.
The day was more of a Jackson Pollack painting, with his vegetarian dish featuring smoked beet tartare with courgettes, pickled apples and shallots with seed puree, fried kale salad and candied pumpkin seeds, scallion powder, black garlic labne with horseradish emulsion and puffin flatbread.
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Laura Ozyilmaz.
David Moir/Bravo
Laura decided to go sweet, with mochi ice cream, rose, raspberry and pistachio sauce, whipped cream and cherry with honey marasa, perfectly topped with a crunchy ring of baklava for dipping. The judges praised her table setting and her ability to use her imagination to bring everything together.
The winner of the Elimination Challenge was Laura and what a way to make a statement coming back from it Kitchen of the last chance with that victory! Being at the bottom of a challenge or landing on what we like to call the “dark side” (LCK) can really light a fire inside of you. Having been at rock bottom, I know it’s all about coming back — the last time I was at rock bottom, I came back and won four challenges in a row. If Laura does it, she’s the next top chef.
WHO HE LOST
The bottom two contenders for this challenge were Manny and Michelle. It was a risky decision for Manny to make a risotto on such an out-of-the-box technical challenge. But it was obvious to me that Michelle was going home from the start.
Michelle really got this into her head because it wasn’t her challenge. This was Michelle’s chance to show off the masterful side of her cooking that she’s been wanting to do all season.
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David Moir/Bravo
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She could cook something overnight, like Dan did with his beets. I can only imagine how wonderful it would be to have a table filled to the brim with a beautiful array of smoked meats with side dishes and condiments.
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Instead, Michelle decided to go with a brunch theme, with dry salmon, beetroot bisque, pickled beetroot with capers, eggs with caviar, fig jam and spiced chips. In the end, she didn’t make good use of the table, with the judges finding that her biscuit had a strange texture, the chips were too thin and Tom felt that the snack “didn’t taste good overall”. Thus, Michelle was eliminated, ending her incredible journey A top chef.
A top chef airs Wednesdays at 9pm ET on Bravo.
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