Even Padma seems kind of dull. Her fashion sense seems to be veering toward Seattle-style grunge so far.

Harold is the only one that has done anything post Top Chef any of us have really heard of without scouring around for info–granted he’s had the most time post production.

The Wolfman is Exec Chef at one of Drew Nieporent’s restaurants.

Dale (Asian guy) is a Sous at Buddakan.

Andrew (spaz) is Sous at Le Cirque.

Now…some of these are big restaurants where there are multiple sous chef’s no doubt, but it’s still better than an ordinary line cook.

Also, I think the best cook they’ve ever had on Top Chef was Lia from last year was was the Exec Sous Chef at Jean Georges. She got screwed when she got cut.

And what does it mean to have “worked” at a place?

For example, after reading Heat by Bill Buford, it sounds like most restaurants are willing to let someone spend a few months in the kitchen with the right recommendation (and I’m not just talking about Buford). So maybe it isn’t necessarily saying a lot about your ability to cook if you spent a month at El Bulli? I could be VERY wrong here, I hope an industry vet will speak up.

I am also surprised at the number of challenges that require the transportation of food this year. These guys don’t do this in their everyday jobs…unless some are caterers. I guess that’s why they call it a challenge.

I think part of it is his exxx-treeme enunciation of words. I read all his cookbooks in his voice, which isn’t something I normally do.

By the way, his brother is idiot sportswriter Skip Bayless. I can’t think of brothers that I don’t know personally that seem so different.

I love watching Colicchio this season. Maybe it’s wearing on him, but he’s not messing around, and he’s really putting people in their place.