‘Top Chef: The Dish with Kish’ gets to the bottom of what the heck chaos cooking actually is anyway [WATCH]
“Chaos cooking is a thing that I think I’m still wrapping my brain around,” says Kristen Kish to “Top Chef” All-Star Marcel Vigneron in the latest episode of her after show “The Dish with Kish.” Vigneron defines it as “a blatant disregard for all the rules, and it’s specifically up to the chef to do whatever they want. Kind of like fusion, but fusion on steroids.” Watch Kish and Vigneron take on the unusual culinary trend above.
There were two challenges in this week’s “Chaos Cuisine” episode of “Top Chef,” but in both cases cakes were among the best dishes. Michelle Wallace won the Quickfire Challenge, which was to make a dessert highlighting dairy; her dish was a corn cake with mascarpone cheese, lemon zest and basil cream. Then Dan Jacobs was one of the top four chefs in the chaos cuisine Elimination Challenge with his seafood-topped funnel cake. So Kish has Vigneron make a cake of his own. And how better to make a delicious cake? Load it up with cruciferous vegetables and anchovies of course, and top it with a curry cream cheese frosting! Just like mom used to make.
While that’s cooking up we get to meet “Top Chef” production executive and native Wisconsinite Patrick Schmedeman, who was “pumped” for the show to finally visit his neck of the woods in its 21st season. He explains how new locations are chosen for the show: “It’s a combination of so many things … What location has a strong culinary background, what are locations that would be visually great? Also talking to tourism boards, what would you like to show off in your city, and then for us, we just make awesome challenges based around the location.”
Then it’s time to frost and decorate the cake and add one final chaotic finishing touch: potato chips. When Vigneron tastes it he comments, “It’s, like, good, but it’s, like, confusing, but it’s, like, I can’t stop eating it.” Kish replies, “If that’s not chaos cooking, I don’t know what is.”
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