In last night’s episode of Top Chef Las Vegas, Atlanta chef Kevin Gillespie became cheftestant royalty as he sat down for dinner alongside a panel of crazy famous French chefs, including the chef of the century “unicorn” Joel Robuchon. Kevin’s take on snails paired with southern inspired bacon jam (“I think you could put bacon jam on anything and you’re golden”) won him the affection of guest judge Daniel Boulud and, in a very cool twist, the opportunity to clean up, don a suit (production actually bought him a new one), and eat rather than cook during the elimination challenge.
Bacon didn’t work as well for Frenchman Mattin, whose embarrassing bacon infused veloute landed him at the loser’s table. While it was too obvious Mattin would fail the challenge (just how much country-pride pressure can you put on one neckerchiefed man?), it was surprising that he didn’t take more heat, or responsibility, for his role in the dish. After lying at judge’s table about his level of input on Ashley’s ideas (he volunteered his disapproval of the asparagus, but didn’t cop up that he vetoed putting it in the sauce, a suggestion Tom had liked), Mattin showed that even in a challenge geared towards his strengths (“I think they make a challenge just for me”), he wasn’t much of a chef. At least Robuchon complimented his French.
The rest of the evening’s French sounded too Americaine
This article appears in Dec 2-8, 2000.