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Guard mostly agrees, and while he and Lakshmi profess love for Luck’s pan-seared filet with a mushroom and goat cheese crème, hibiscus and tarragon mignonette, Guard ultimately deems Joseph Flamm, the competitor from Chicago, the champion of the Quickfire Challenge. “All of you guys did awesome!” brownnoses Lakshmi. Save for a few steaks that aren’t the proper weight, the chefs perform well.
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Once the chefs finish their designated missions, they race to show Guard their handiwork. “I look at this every day and know that’s what I need to get done,” he says. The challenge appeals to Luck, who shows off his impressive mise en place forearm tattoo. Last week’s episode showcased the chefs cooking on Larimer Square, and while Guard claims that he ate “a few tartares that were great,” he makes it clear that he doesn’t want a repeat: “We want some cooking done today,” he tells the chefs. The prize for the winner? Immunity, $5,000 and a year’s supply of dinners and wine from Blue Apron. They have 30 minutes to finish their missions, and the first team to complete the trio of challenges has the spare minutes to cook against each other using the ingredients they incorporated into their dishes.
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The teams must peel and brunoise a quart of shallots, peel, de-stem and slice a quart of mushrooms and, for their last task, clean and portion 20 beef tenderloins, each of which must weigh between 7 and 8 ounces. She divides the chefs into two teams of seven (Baird is on the Green team Bother Luck of Colorado Springs is on the Blue team) and announces the showdown: a mise en place relay race. Host and judge Padma Lakshmi greets the contestants in the Top Chef kitchen and introduces this week’s Quickfire Challenge guest judge, who happens to be none other than local restaurant luminary Troy Guard.Ī table lavishly stocked with Blue Apron ingredients suggests a repeat of last season’s Blue Apron challenge, but Lakshmi has other plans. “My hope moving forward is that I stop relying on past dishes as a crutch and start creating organically.” “The first impression I made is not the right one, and serving food on a block that I worked on for four years was not a good way to start,” admits Baird. While several of the burly male chefs erupt in giggles over their self-described “Bear Den,” Denver’s Carrie Baird, who came close to getting the boot last week, is far more concerned with redeeming herself. After last week’s kick to the curb of San Francisco chef Melissa Perfit, the remaining 14 chefs settle into their swanky new digs.