Top Chef Season 3 was a season of the show that aired in 2007. It had 16 contestants, including 2 new ones. One contestant that viewers really loved was Kevin Sbraga, who eventually won the season. Some of his dishes included blackened venison with cornbread pudding and butternut squash ravioli with bacon and brown butter sauce. He also made a dish called “Elvis’ Favorite” which consisted of fried banana, peanut butter mousse, chocolate chip cookie dough ice cream sandwich, white chocolate macadamia nut brittle and vanilla sherbet.
The season had many chefs like Kevin Sbraga who loved to experiment with ingredients. They made dishes that were often new combinations of food, which was really cool. I especially liked how the chef used a combination of flavours for their dishes such as peanut butter mousse and banana in one dish.
The season was also full of drama such as when a contestant, Ryan Umane, lost his cool and threw some dishes on the floor because he didn’t like how they turned out. It made for great TV though!
Season three ended with Kevin Sbraga winning the competition and being crowned Top Chef for 2010 in the USA.
Who was the winner?
Kevin Sbraga won season three. He was crowned Top Chef for 2010 in the USA and it made for great TV too! There were many chefs competing, such as Kevin who loved to experiment with ingredients while making dishes that often were new combinations of food. Ryan Umane’s dish involved peanut butter mousse and banana which looked really interesting.
Why did he win?
He had so many great dishes and created such a new way to cook that he became an inspiration for other chefs around the world. His recipes are still being copied by people everywhere!
Top Chef Season Three
Kevin Sbraga’s love of experimenting with ingredients and creating new dishes that often were combinations made him an inspiration for other chefs around the world. His recipes are still being copied by people everywhere! It was a close race but Kevin won season three, becoming Top Chef in 2010 in the USA. There were many dishes, but the one that sticks in my mind is his Amarillo Chili-Rice with Cilantro Sauce.
His dishes were so different and creative he became an inspiration for other chefs around the world. His recipes are still being copied by people everywhere! There were many dishes, but the one that sticks in my mind is his Amarillo Chili-Rice with Cilantro Sauce.
Contestants are :
Evin Sbraga (Season One, Season Three)
Kevin Gillespie (Season Three)
Gail Simmons (Co-host for Seasons Two through Eight and judge season Nine. Winner of Top Chef Masters in 2009.)
Padma Lakshmi(Hosts from seasons one to four; contestant season five). She was born in India and moved to the United States as a teenager.
Who were the judges?
Dan Barber (Season One)
Gail Simmons (Winner of Top Chef Masters in 2009. Season Nine Judge.)
Tom Colicchio(Host season two to seven; judge season eight and nine seasons). He owns more than a dozen restaurants in New York City, Las Vegas and Tokyo.
Who were the sponsors?
Dow Chemical
Omaha Steaks
Nestle Pure Life Water
Suddenlink Communications Company.
In season three, the contestants were:
Amarillo chilli-rice cilantro sauce (Evin Sbraga) Amarillo Chili-Rice with Cilantro Sauce is a dish based on one of his signature dishes.
Angry Angel Hair (Fabio Piccioni) Angry angel hair is based on a dish of the same name that he created for his first restaurant, Il Molino di Franco in Rome.
Arugula and endive salad with toasted pine nuts, aged balsamic vinegar and shaved parmesan cheese (Tony Mantuano)
Arugula and Endive Salad with Toasted Pine Nuts, Aged Balsamic Vinegar and Shaved Parmesan Cheese is a salad dish based on one of Tony’s signature dishes.
Bacala heirloom black pearl beans (Marcus Samuelsson)
Viking Preserves Honey Strawberry Jam
(Marcus Samuelsson)
Bacala Heirloom Black Pearl Beans are beans that have been cooked in a pressure cooker.
Viking Preserves Honey Strawberry Jam is made from strawberries grown at the chef’s own restaurant, Aquavit. In season three, the contestants were: Amarillo chilli-rice cilantro sauce (Eddie Huang)
Amarillo Chile-Rice Cilantro Sauce is an example of a dish that has been incorporated into Eddie’s restaurant, Baohaus.
Roasted eggplant and garlic puree (Somei Sawada)
Ginger Chocolate Mousse Cake with Ginger Marmalade Glaze (Kenny Gilbert)
Kenny Gilbert is a pastry chef and previously owned the dessert bar Crème in New York City. He was eliminated during episode five after his dish received no votes from judges to stay on the show. Some Sawada’s Roasted Eggplant and Garlic Puree is an example of how he incorporates Asian flavours into dishes incorporating ingredients such as ginger and coriander.
Eddie Huang is a chef who was born to Taiwanese parents in Washington D.C. but moved to Orlando, Florida after he turned ten years old with his family because of their “second-generation immigrant” mentality that children should have more opportunities than they had. He was eliminated during episode six after his dish received no votes from judges to stay on the show.
Huang is known for cooking dishes such as Mapo Tofu, which has been seen served with Chinese rice noodles and pork tenderloin in Taiwanese restaurants around America; however, this version features crab meat at Huang’s request.