Top Chef is Back. So am I.

I haven't written in a month or so. Here's a quick update.

I went to the farm.

I went to New York.

I work everyday at Tufts.

I still do not have a rest of my life job.

Anyone who is still wondering why I haven't written anything recently, that's why. I'm just boring. However, Top Chef is never boring, and the new season kicked off last night with a bang. It is, as yet, hard to get a read on the competitors generally, because with fifteen of them going head to head last night in only an hour, only the best and the worst were memorable.

That said, I think it's obvious that the judges made the right decision last night. Sending Howie or Brian home over failures of executing on time were not warranted. They proved they can cook, maybe not win the show (although, if Howie pulls his act together, don't be surprised if he hangs around for a while), but at least be competitive.

What was plain and simple was that Clay was in WAY over his head. I mean, he was competing against the executive sous chef from Jean-F'ing-Georges! He fried a fish tail as the signature part of his meal. I'm surprised he didn't serve his ridiculously overdone and cold wild boar ribs with a side of grits from a box. Though, that may have added flavor and texture, which seemed to be missing from his dish. The bottom line is, that challenge was hard, but at least 10 other chefs rose to it. Clay, for reasons passing understanding, thought he could play it safe and move on. I mean, really, par-cooking wild boar? Really? Really.

Apart from Clay, everyone did very well with the challenge, though a few stood out as prohibitive favorites after week one.

Tre: Well, I mean, obviously. He won the challenge, both Ilan and Harold won the first challenge as well. He seems to have excellent chops - I was actually salivating when he plated that ostrich for the judges - and his competitive edge should help him ride the ups and downs of the competition. He probably won't rest on his laurels after his good first impression, and that should suit him well. If he continues to compete at this level, he will at least make the final, if not win.

Hung: He's Marcel's friend and colleague, so I am very cautious here. He also markets himself as a certified asshole, and nothing I saw last night would dissuade me of that notion. But the boy can cook. Unlike Marcel, he understands that incorporating molecular techniques into soulful cooking is where good avant garde food lies. Hung may set himself apart from the group both with his skills and attitude, and I wouldn't be at all surprised to see him survive for many a week.

Sara N.: The Jamaican-bred executive chef stood out for her tasty combinations in both the quickfire, which by the way, was really ridiculous, and probably threw a lot of people off, and at the judges' table. It remains to be seen just how far she can branch out from her Caribbean roots, but she seems quite well rounded. She may be a force to be reckoned with down the road.

Lia: Can you say ringer? She would probably have 3 Michelin Stars on principle if she ever opened her own restaurant. She is in a competition against people who are unsure of the concept of amuse-bouche. Watch out, even if she couldn't french her wild boar ribs correctly on the fly.

Micah: Of all the dishes prepared, her quickfire offering of "Sushi" Under the Tuscan Sun was the most appetizing. It was the perfect amuse-bouche: one bite, quirky, tasty. She probably didn't bring it as hard in the main challenge knowing she was safe. Amidst the Tres of the world here, she has to be careful about that. But if she can pull it together and be consistent, I believe her chops are just as good as anyone's and the fiery personality they allude to in the scenes from down the road may help her.