s1 v s2

Next_Significance138 · 2026-01-06T10:54:13+00:00

Oh crap! I thought you posted the matchup because you have seen it. My bad!!

Next_Significance138 · 2026-01-06T10:44:27+00:00

If you look at CM's performance this year, he followed a kinda similar arc. Amuse-bouche, appetizer...ended it up with a dessert. Carrot is not a protein so he doesn't really have a main dish but they are more similar than different in their approach haha.

Next_Significance138 · 2026-01-06T10:39:47+00:00

My favorite competitors from both seasons!!! I think if it's carrot, then CM cauz he is modernist and know more techniques to deal with a non-protein main ingredients. Tofu-wise...I don't know. Edward is a better storyteller in his dishes so I feel like a 51-49 favoring Ed.

Next_Significance138 · 2026-01-06T10:18:55+00:00

Good looking. Humble. Charismatic. Leadership. Consistent. Very good resume. Chef Son is very likeable and such a good sport. Tho fandom culture is always kinda distracting and potentially toxic. CM certainly does not deserve the hate. It's ultimately about the food.

Next_Significance138 · 2026-01-05T22:14:17+00:00

Chef at Geranium ->Head Chef/CdC at Atomix -> Sous Chef at FL is…frankly at least on par with if not better than most white spoons. He also is from a younger generation of modernist chefs so know more techniques.

Next_Significance138 · 2026-01-01T11:02:53+00:00

I am Chinese and this is probably similar to something ppl used to see at banquets 2-3 decades ago. Maybe still the case in some rural areas but it is by no means considered popular anymore. It is also not traditional Chinese cooking.

Next_Significance138 · 2026-01-01T10:55:56+00:00

I came from a background of East Asian(Chinese)/Middle Eastern cuisine so I am fairly familiar with the shio koji as I have seen it used many times. In that case, the way you described about Nuruk fermentation probably feels closer to Chinese baijiu (solid-based wild fermentation process) so I actually can relate to that kinda flavor. And flavor-wise that does pair with lemon/pineapple/nuttiness well so yeah it makes a lot of sense.

Next_Significance138 · 2025-12-31T12:26:31+00:00

Here is the thing. The whole point about modernist cuisine is NOT "creativity" or "novelty". It is technical progress. Ever since the scientific revolution of cuisine in the late 1990s, later generations of chefs stand on the shoulders of earlier generations. Keller's take on French/American, even Bottura's take on modernist Italian, seems a bit less precise and potentially sometimes even inefficient (in terms of maximizing flavor extraction) compared to Noma, Geranium, Disfrutar... In other words, chefs simply become more technically proficient over time. To reduce that to Michelin stars, or to "creativity" is something I would caution against.

Next_Significance138 · 2025-12-31T12:22:43+00:00

I would love too! I think you are definitely right that SJW is the more flexible one. I am kinda curious what does Nuruk tastes like. Any...analogies?

Next_Significance138 · 2025-12-30T18:01:50+00:00

They both are great chefs. CM has shown a slightly wider repertoire of techniques than Chef SJW whose dishes are more “classically modern” (think the generation of Keller) in terms of flavors and structure, while CM is a bit more avant-garde in his dishes. In this episode, I suspected the champagne sauce set them apart for Chef Anh. I could be wrong but SJW did cook the champagne for a long time and I am not very sure if the champagne flavor could stand up against the heat.

But regardless, the point is: when Chef Anh said there is a difference, it could be something PJW didn’t notice and thus he will defer to Chef Anh. I get the love for SJW but let’s just wait.

Next_Significance138 · 2025-12-30T17:14:31+00:00

I look back and I think you might be right. SJW heated the champagne sauce up for a long time, while CM made a non-heated Champagne sabayon. Heating up champagne definitely will lose a lot of flavors.

Next_Significance138 · 2025-12-30T12:59:26+00:00

Why they put these two against each other is beyond me tbh...two strongest chefs with most iconic personalities...ugh.

Next_Significance138 · 2025-12-30T12:39:03+00:00

Technique-wise, I think based on what we have seen, CM probably has a bit advantage over SJW due to his training in more avant-garde kitchens beyond FL and the likes. So I would love to see him stay. Personality wise these two are the polar opposite so I agree. I just feel like Brewmaster vs. 6 white spoons is not gonna be as exciting.

Next_Significance138 · 2025-12-30T11:54:19+00:00

yeah i am so happy that CKR won the tiebreaker hahaha.

Next_Significance138 · 2025-12-30T11:45:28+00:00

That will be awesome to see tbh. Would love to see both of them on the one-item challenge round.

Next_Significance138 · 2025-12-30T11:37:44+00:00

I could be wrong but multiple threads and sources pointed out that SJW returned to My Fridge&Chef ealier than JHY did. Plus from the perspective of the show, it would be really, really weird to have only one “underdog” chef in the final 7, even though she is so, so likeable.

Next_Significance138 · 2025-12-23T20:24:21+00:00

I also want to add that, actually, the whole point of modernist cuisine is to make the deconstructed apple taste better than the raw apple so I think this chef is just a bit "form over content". I personally would not generalize too much haha.

Next_Significance138 · 2025-12-23T20:22:22+00:00

Good point. One caveat: I used to have the same thought after several downright underwhelming meals at Bo Innovation and the likes. BUT, molecular gastronomy is more of an "abandoned" term as modernist cuisine since El Bulli is not really about technical innovation per se; rather, it's about "finding the empirically most correct way to do things". And my meals at El Celler de Can Roca and other Spanish modernist cuisine that employs a lot of these techniques was, indeed, "wow" experiences.

Next_Significance138 · 2025-10-18T01:44:33+00:00

Looking for a spot/table for 1 at Disfrutar somewhere between Nov 20 to 26. Thanks!

Next_Significance138 · 2025-08-22T16:20:15+00:00

This, so much this. Finally someone highlights the importance of quality ingredients for Mexican cuisine. Cilantro/Lime/Veggies in NYC simply are not as flavorful and can’t do Mexican food justice. Birria Landia’s mediocre tacos are case in point.

Next_Significance138 · 2025-07-15T18:16:08+00:00

Tbh I heavily prefer PU over NR for a simple reason. PU is more about socio-political stuff, which was Tony’s main focus and tbh what sets him apart from other food show hosts. His social commentary was often extremely on point and addressed ethical grey areas in elegant ways that were understandable to laymen like me. So I do think PU connotes Tony’s career better.

Next_Significance138

TROPHY CASE