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There's another cook in the kitchen – Top Chef's Tom Colicchio has welcomed his third son.
Wife Lori Silverbush gave birth to Mateo Lev Colicchio on Tuesday at 12:11 p.m. in New York City, his rep tells PEOPLE.
Weighing in at 7.9 lbs., Mateo joins big brothers Luka Bodhi, 19 months, and Dante, 17, the chef's son from a previous relationship. Mom and baby are both doing well, says the rep.
Permalink | Filed Under: Babies, Top Chef, Tom Colicchio
With four chefs left standing, it's pretty much anybody's game to lose at this point. True, Mike Isabella earned a major victory last week but his competitors – Tiffany Derry, Antonia Lofaso and Richard Blais – aren't going to let him run away with the title that easily.
In fact, on Wednesday's Top Chef, the four had to work together for a Quickfire challenge that prized consistency and precision over everything else. Split into two teams – men vs. women – the finalists had just an hour to make 100 dishes which needed to be plated and seasoned identically. The guys served homemade pasta with pork bolognese, while the women cooked beef tenderloin and plated it with a salad and lentils.
Tough talk abounded in the kitchen. Richard and Mike complained that their rivals played it too safe as they sweated it out and grated fresh cheese over their array of plates.
Credit: Virginia Sherwood/Bravo
They've arrived in the Bahamas – and not for a vacation.
Five chefs were left to battle it out in the Top Chef finale in an episode that supplied one heated Quickfire challenge and an actual fire.
Immediately faced with the chefs who defeated them on their original seasons, the finalists – Richard Blais, Tiffany Derry, Antonia Lofaso, Carla Hall and Mike Isabella – were fighting for redemption and $10,000 in the challenge, which found them using proteins hand-selected by Tom Colicchio.
Credit: David Giesbrecht/Bravo
Remember where you come from! That, at least, was the message the contestants took to heart in an emotional – and suspenseful – Top Chef Wednesday night.
With five chefs left standing, and only four set to go through to the finale, it looked like it could be anybody's game. So who would be ousted and which chefs would go through to the finale?
Spoiler Alert
Credit: David Giesbrecht/Bravo
Heat up the deep-fryer, Paula Deen's coming to dinner!
With six contestants still in the running to become Top Chef, Wednesday's episode took a southern-fried turn. "If you can eat it, you can fry it," Deen told the chefs by way of introducing their Quickfire challenge. Their task? To fry up something delicious – just don't put it on a salad.
Richard Blais took Deen's anti-veggie stance very much to heart as he conceptualized a dish involving deep-fried mayonnaise. The molecular gastronomist used liquid nitrogen to deep-freeze the mayo, then seasoned it with coffee and lime before battering it and frying it.
Permalink | Filed Under: Top Chef, Paula Deen
Credit: David Giesbrecht/Bravo
Wednesday's Top Chef was a feat of endurance for the remaining contestants who endured one of their toughest challenges yet – a late-night cooking competition at Target, where they built their cooking stations from scratch.
First, though, the chefs faced a decidedly more genteel task – to bake a delicious cookie for one of the pastry's most iconic connoisseurs: Cookie Monster!
Yes, the beloved Sesame Street character was joined by Telly Monster and Elmo to judge the chefs' Quickfire challenge. While some chefs (like Dale Talde) admitted they were a bit rusty in the cooking-making department, Antonia Lofaso was confident she could win.
Credit: Chuck Hodes/Bravo
Energetic Top Chef contender Richard Blais and his wife Jazmin, already the parents of daughter Riley, now 2½, have just expanded their family.
"Welcome Embry Lotus Blais!" the Atlanta-based Bravo chef Tweeted about his new daughter, along with posting a photo of the new arrival.
The girl arrived in Atlanta's Piedmont Hospital, said the dad, who owns the Flip Burger Boutique in that city.
Credit: David Giesbrecht/Bravo
On Wednesday's episode of Top Chef, designer Isaac Mizrahi challenged the remaining All Stars to indulge their artistic side and create an delicious-looking dish. Forget flavor. Nobody tasted the food. Instead, the chefs would be assessed on aesthetics alone.
While many – including Carla Hall and Richard Blais – took to the challenge with alacrity, Dale Talde struggled. And Angelo Sosa, who professed his love of Roberto Cavalli, served his dish in a grotesque-looking plastic bag after being inspired by the designer's use of crocodile skin.
Mizrahi seemed nonplussed by the reptilian offering – and maybe even a little disgusted. He didn't love Talde's messy plate either, though he had plenty of praise for Richard, whose sophisticated black ice cream topped with greenery earned him a victory.
Credit: Giovanni Rufino/Bravo
With eight chefs left in the competition, Wednesday night offered up a classic Top Chef challenge: Restaurant Wars! And, this year, there was a twist.
Split into two teams of five, the chefs had one day to open "pop up" style restaurants, and their diners would pick the winning eatery – not the judges!
The first team was helmed by Dale Talde, who won immunity in a Quickfire challenge that involved butchering fish at Le Bernardin, then making an entrée with the discarded parts (like the heads and fins). Talde enlisted Richard Blais, Tre Wilcox, Fabio Viviani and Carla Hall to join him, and they began to conceptualize their restaurant.
Credit: Barbara Nitke/Bravo
Forget the well-stocked Top Chef pantry, this week the contestants had to forage for their own food – at sea.
With 12 chefs still standing, it was off to Montauk, the most eastern point of New York's Long Island, and all aboard two fishing vessels for an adventure. With no Quickfire challenge to warm them up, the chefs were split into four teams of three and told to catch their own fish, then cook and serve them on the beach to 200 people.
As the chefs struggled to find their sea legs, the pressure ratcheted up – and that's before any fishing lines were even cast.
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