Top Chef Week 2

So what did we learn from last week's premiere? Watch out for the Europeans and don't serve rice noodles if you have no idea how to cook them.

Fifteen chefs are left and all are chomping at the bit to win. This was very evident in the Quickfire Challenge. Padma met the chefs in the kitchen with guest judge Donatella Arpaia, who is a renowned NYC restauranteur. The challenge was to create their own hot dog.

Fabio was instantly worried because as he said, "I can't cook a hot dog, I can cook a sausage," as he should, being from Italy. So of course, that's what he cooked. Donatella enjoyed it. Radhika served a kabob-style hot dog to honor her Indian heritage, which got praised by Donatella as well. Hosea made a bacon and roasted poblano pepper hot dog. Stefan created a "World Dog"- an Italian hot dog served on a French roll with Wisconsin cheese and a German beer. On the other hand, some didn't fare too well. Jill got negative reviews for her Asian-inspired summer roll hot dog. Unlike the others who made their own actual hot dogs, Jill used store bought ones. Also, Donatella said she wouldn't want to go anywhere near Stefan's. Radhika won the challenge and immunity.

As if that challenge wasn't stressful enough, the Elimination Challenge packed an even bigger punch. They had to create their own three-course New American lunch menu. There would be three teams - appetizers, main courses, and desserts. Each team member was responsible for one dish to serve for 50 guests.

Tom surprised the chefs during their two-hour prep that they were preparing and serving their meals at Craft, which is scary because it's a popular NYC restaurant. But what makes it even more daunting? It's co-owned by Tom. So imagine, these people have to serve a huge lunch at the same restaurant created by the man who chooses if they stay or go in the competition! And it gets better. The 50 individuals eating the dishes were applicants who tried out for the previous seasons of Top Chef and didn't get picked!

Team Appetizers were up first. Jamie had a chilled sweet corn soup, which had a hint of mint that Gail enjoyed. Hosea's cold crab with mango and avocado tasted "slimy" to Donatella and "like aluminum" to a diner. It should - Hosea was forced to buy canned crabmeat because he couldn't find any fresh. Leah's potato with chives and peppercorns had Padma call it an "'80s presentation." Fabio's beef carpaccio with arugula salad went over very well. Melissa served grilled avocado with peaches that Padma said was "not enough to stand out" and a fellow diner dubbed it "sweet."

The main courses started off with Jill and her quiche made with ostrich eggs that she didn't even know how to crack open when she bought them. Gail said the dish tasted like glue and a diner said it looked like dog food. Eugene made an open-faced meat loaf sandwich that Donatella said was presented badly. Padma called Stefan's halibut and greens "lovely." Donatella raved over Jeff's chicken with honey mustard and chorizo. However, Alex's grilled pork tenderloin over potatoes made a diner say it "wasn't a good representation of a top chef."

As for Team Desserts, immunity winner Radhika made a citrus avocado mousse which to Gail was just a "sweet guacamole." A diner called Daniel's ricotta pound cake "excellent." Rich made a sophisticated PB&J by making the sandwich out of banana bread, peanut butter, bananas, and grape gelato. Padma's favorite was Carla's rustic apple tart with ginger peach infused tea. However, she wasn't too happy about Ariane's. In fact, she spit it out! Padma has been pretty much open to anything during past seasons, but the look on her face said it all. She was disgusted. It was way too sweet and even Donatella admitted to getting over the "sugar shock."

Tom actually helped expedite the dishes from the kitchen to the table (it was his restaurant after all). He was "shocked" by what he tasted. He said all they had to do was "make it delicious, make it good" and they definitely didn't.

Wow, so if Tom said that after praising everyone last week, then the chefs are going to have to step it up hard next week. Do they not realize $100,000 is at stake? Here's hoping for a better week three. And you know what happens next week? A little holiday called Thanksgiving.