‘Top Chef’: Bending all the rules

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So you’ve just been cast as one of 15 chefs competing for a chance at $100,000 on ‘Top Chef.’ Do yourself a favor and follow the rules.

Last night the challenge was pretty straight-forward: Light up the grill and prepare an ‘upscale BBQ’ dish for a swanky outdoor party. Not a complicated order. Upscale. BBQ.

There is no doubt this season’s cast can cook the socks off certain contestants from previous seasons. Their ability to follow simple directions is another story.

Howie, who was nearly axed last week for failing to complete the challenge and plating one of two required proteins, found himself at the losers’ table once again. He may be an executive chef outside the show, but his nerves seem to be getting the best of him. Slicing meat too soon after you’ve cooked and not letting it rest is a pretty novice mistake. The judges say he cooked a mean risotto last week, so he got the 11th hour reprieve once again.

Short-fused Joey prepared BBQ sesame chicken legs that he apparently served piping hot off the grill. Sticky, messy chicken legs doesn’t scream upscale to me -- and the kicker is it didn’t say that to Joey either! During the episode, he confessed that he didn’t think it was high-end food, just fun food.

Then there was Sandee. Poor Sandee, who was actually an impressive contender given her lack of kitchen experience. The self-taught cook went upscale, but somehow missed the idea of barbecuing her food. She prepared a pancetta-wrapped date and lobster skewer. But she poached lobster...in a pot...on the grill. Not exactly a BBQ. As for her concept, Tom declared it didn’t quite fit the challenge: ‘It’s like putting lipstick on a pig.’ Sandee somehow was stunned to be asked to pack her knives and go.

With such an eclectic, talented group of chefs, this episode could be a prelude to the undoing of several. Be creative guys, just don’t forget to listen to what the judges’ have ordered.

(Photo courtesy Bravo)