The summer hiatus is over for the cast and crew of Top Chef. Even though you’ve been watching them sweat it down in Miami, they have in fact been on a break. Which explains why Tre Wilcox was recently in New York City. He spent a week trailing (industry-speak for a working visit to a kitchen) and eating in some of Gotham’s top (three and four star) restaurants. His working vacation is perhaps one of the best uses of cheftestant celebrity we’ve seen so far.
This week everyone is gathering on the mountain top in Aspen to film this season’s semi-final. An appropriate locale considering Aspen’s the home of the Food & Wine Classic which is part of the big prize for the winner.
I wonder if the high altitude and depleted oxygen will have an affect on the competition? Not just the lightheadedness, but the cooler boiling water. To wit, under basic sea-level conditions water boils at 212 degrees Fahrenheit. In the decreased pressure of 10,000 feet above sea-level it boils around 185 degrees. Much cooler, requiring longer cooking time for the same results. Likewise, adjustments need to be made for baking. A little tip, just in case anyone is reading.
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