Top Chef: Boston is the twelfth season of the American reality television series Top Chef. The season was formally announced on August 20, 2014, and premiered on October 15, 2014.[1][2] Filming for Season 12 took place from May through June 2014 in locations around Boston, Massachusetts, concluding with a finale in San Miguel de Allende, Guanajuato and the surrounding area.[2]Top Chef: Chicago finalist and Top Chef: All-Stars winner Richard Blais debuted as a recurring judge, joining Tom Colicchio, Gail Simmons, Hugh Acheson, and host Padma Lakshmi on the judging panel.[1]Last Chance Kitchen also returned for its fourth season, beginning with a two-part redemption mid-season and continuing until the first part of the finale.[3] In the season finale, Mei Lin was declared the winner over runner-up Gregory Gourdet.[4] Unlike previous seasons, no Fan Favorite vote was held.
Production
According to reports by Deadline Hollywood, members of Boston's local Teamsters Union allegedly harassed and intimidated Lakshmi and other Top Chef staff during the production's June film shoot at the Steel & Rye restaurant in Milton, Massachusetts.[5] The Teamsters Local 25, upset that Bravo hired non-union personnel to drive cast and crew around Milton, protested the filming, threatening staff using racist, sexist, and homophobic language, and slashing the tires of several crew-owned vehicles.[5] While the network insisted the incident was isolated, sources for The Boston Globe reported that the threats did prompt Bravo to change the locations of some tapings.[6] Teamsters Local 25 later released a statement denying the allegations.[7] Four Teamsters were then indicted on charges of conspiracy to extort, attempted extortion, and aiding and abetting.[8] The trial began on August 1, 2017.[9] On August 15, 2017, a jury acquitted the four Teamsters of all charges.[10]
^Note 1 : The chef(s) did not receive immunity for winning the Quickfire Challenge. ^Note 2 : George lost the Sudden Death Quickfire Challenge and was eliminated. ^Note 3 : Katie lost the Sudden Death Quickfire Challenge against George. As a result, George was reinstated into the competition. ^Note 4 : There were no eliminations in Episode 11. ^Note 5 : Doug won Last Chance Kitchen and returned to the competition.
(WINNER) The chef won the season and was crowned "Top Chef".
(RUNNER-UP) The chef was a runner-up for the season.
(WIN) The chef won the Elimination Challenge.
(HIGH) The chef was selected as one of the top entries in the Elimination Challenge, but did not win.
(IN) The chef was not selected as one of the top or bottom entries in the Elimination Challenge and was safe.
(LOW) The chef was selected as one of the bottom entries in the Elimination Challenge, but was not eliminated.
Sudden Death Quickfire Challenge: The chefs, separated into four teams, competed in a mise en place relay race.
Green Team: Aaron, Adam, Doug, Keriann
Yellow Team: Katie, Rebecca, Ron, Stacy
Blue Team: James, Katsuji, Mei, Michael
Red Team: George, Gregory, Joy, Melissa
Winner: Green Team
Sudden Death Cook-off: George, the slowest member of the losing team, had to select another chef to compete against in a sudden death cook-off, using any of the mise en place ingredients. If George lost to his challenger, he would be eliminated from the competition. He chose to compete against Gregory.
Winner: Gregory (Oysters with Yuzu & Ginger Mignonette, Mirin-Marinated Mackerel, Lobster with Coconut & Tomato Sauce)
Eliminated: George (Pan-Seared Mackerel with Fennel Orange Kalamata Salad & Warmed Clams)
Elimination Challenge: The chefs served updated versions of their very first dishes.
Winner: Mei (Congee with Caramelized Pork, Fish Sauce Caramel & Black Garlic Purée)
Eliminated: Michael (Chilled Corn Soup with Pickled Cherries & Sriracha Caviar)
Quickfire Challenge: The chefs created surf and turf dishes in a challenge inspired by the phrase "one if by land, two if by sea," coined by Henry Wadsworth Longfellow in his 1860 poem "Paul Revere's Ride". While cooking, the chefs had to pay close attention to two signal lanterns. If one lantern turned on, they had to incorporate a "land ingredient"; if two lanterns turned on, they had to use a "sea ingredient". Instead of immunity, the winner received $5,000.
Winner: James (Sautéed Mussels with Boar Bacon Broth, Sautéed Fiddlehead Ferns, Sauerkraut & Tosaka)
Elimination Challenge: The chefs, working in teams, served dishes for the men and women of Boston's police and fire departments. Instead of shopping for their own ingredients, each group cooked using a different set of mystery ingredients available in the kitchen; each set of ingredients was first-come, first-served. The chefs drew knives to determine the teams and order of service.
Red Team: Katie, Katsuji, Mei
Blue Team: Adam, Gregory, Rebecca
Grey Team: Doug, James
Yellow Team: Joy, Melissa, Ron
Green Team: Aaron, Keriann, Stacy
Winner: Blue Team (Filet Mignon, Parsnip Purée, Pan-Seared Scallops & Marcona Vinaigrette)
Eliminated: Joy (Maple & Vanilla Wood-Roasted Veal Chop with Vanilla-Scented Celery Root Purée & Citrus Kale Slaw)
Sudden Death Quickfire Challenge: The chefs created a dish highlighting tea, in reference to the Boston Tea Party. The winner received immunity from elimination.
Winner: Gregory (Tuna Crudo with Strawberry White Tea & Coconut)
Sudden Death Cook-off: Aaron, who made the judges' least favorite dish, had to select another chef to compete against in a sudden death cook-off, using boiling water as their only heat source. If Aaron lost to his challenger, he would be eliminated from the competition. He chose to compete against Katie.
Winner: Aaron (Cucumber, Carrot, Mint & Raw Peanuts Wrapped in Puréed Shrimp Noodle)
Elimination Challenge: Using classic ballpark snacks, such as popcorn, peanuts, pretzels, and cotton candy, as inspiration for their cooking, the chefs served fine dining dishes at Fenway Park.
Winner: Gregory (Roasted Duck, Peanut Nam Prik Pao, Peanut Brittle, Crispy Shallots & Fresh Herb Salad)
Eliminated: Ron (Popcorn Soup, Breaded Fish Croquette, Dill Pickled Celery & Sun Gold Tomatoes)
Elimination Challenge: The chefs, working in teams of their choosing, created a three-course Italian menu, including antipasto, pasta, and secondi. The team whose menu was ordered the most by the diners won the challenge; all other teams were eligible for a double elimination. During service, the chefs were informed that one guest, Emmy Rossum, had a gluten-free restriction, forcing those in charge of the pasta course to create an alternative dish.
Purple Team: Aaron, Gregory, Katsuji
Orange Team: Adam, Doug, Mei
Grey Team: James, Keriann, Melissa
Blue Team: Katie, Rebecca, Stacy
Winner: Purple Team
Eliminated: James (Chilled Wild Shrimp, Mussels & Clams with Arugula, Navel Orange & Capers) and Rebecca (Seared Scallop with Charred Fennel, Orange & Arugula)
Quickfire Challenge: The chefs faced-off in head-to-head battles using Reynold kitchen products; each pair of competitors had to create the same dish using the same cooking method. Among the winners of each match-up (below in italics), the contestant with the best overall dish received $10,000.
Smoked Salmon: Aaron vs. Katsuji
Steamed Mussels: Adam vs. Doug
Trout en Papillote: Keriann vs. Stacy
Smoked BBQ: Katie vs. Melissa
Steamed Dumplings: Gregory vs. Mei
Winner: Gregory (Steamed Shrimp Dumpling with Ginger & Herbs)
Elimination Challenge: The winners of the Quickfire Challenge took on the losers in a "culinary war". Once again, the chefs competed in head-to-head matches, each named after critical battles from the American Revolutionary War. The winner of each match-up (below in italics) earned their team a point. The first team to score three points won the challenge.
Quickfire Challenge: The chefs created dishes highlighting cranberries. Prior to the challenge, the contestants traveled to a cranberry bog to harvest fresh cranberries. The first four chefs to fill their crates were able to select from a pantry of high-quality ingredients during the Quickfire, while the remaining contestants were forced to use low-quality ingredients.
Elimination Challenge: The chefs served a traditional Thanksgiving meal at the Plimoth Plantation, using only the ingredients and cookware that were available during the "First Thanksgiving".
Elimination Challenge: The chefs, working in two teams, had 24 hours to create a pop-up restaurant and execute a multi-course dinner service. Each chef was responsible for at least one dish on their team's menu. One member from the losing team was eligible for elimination.
4 Pigs: Adam, Doug, Mei, Melissa
First Course: Salt-Baked Clams, Ramps, Bacon & Sunflower Seeds (Adam); Chicken Liver Toast with Plum Purée (Mei)
Second Course: Braised Pork Shoulder, Baked Beans, Pickled Red Onion & Mustard Seeds (Doug); Seared Scallops & Radish Salad with Grapefruit (Melissa); Fried Brussels Sprouts with Anchovy-Olive Vinaigrette (Mei)
Sudden Death Cook-off: Katie, who made the judges' least favorite dish, had to compete against one of the previously eliminated contestants (selected by vote) in a sudden death cook-off, using rabbit in their dishes. If Katie lost to her challenger, she would be eliminated from the competition and her opponent would take her place. The eliminated chefs voted for George to compete in the cook-off.
Eliminated: Katie (Braised Rabbit Leg with Moroccan Tomato Sauce)
Elimination Challenge: The chefs catered a tasting event for 75 Top Chef fans and foodies. Instead of doing their own shopping, as per usual, the judges shopped for the contestants' ingredients. A draw of knives determined which judge the chefs would obtain their ingredients from: Tom shopped for Mei, Padma shopped for George and Gregory, Gail shopped for Katsuji and Melissa, and Richard shopped for Adam and Doug.
Winner: Doug (Chorizo-Marinated Mussels with Sweet Pepper & Cauliflower Relish)
Quickfire Challenge: The chefs created ramen dishes using only ingredients available from college students' dorm rooms. Instead of immunity, the winner received $5,000.
Elimination Challenge: Each chef was responsible for creating two dishes, one appetizer and one entrée, utilizing local seafood. The chefs' family members joined the challenge, serving as their sous chefs. The contestants were not allowed to touch the appetizers, leaving solely their loved ones responsible for executing those dishes. While the chefs were not in danger of elimination, as an added incentive, the winner was guaranteed entry into the finals.
Winner: Melissa (Egg Custard with Shiitake Mushrooms, Clams & Lobster; Butter-Poached Lobster with Onion Soubise & Pea Purée)
Quickfire Challenge: After arriving in San Miguel de Allende, Mexico, the chefs prepared dishes highlighting xoconostle. The winner was given first choice of sous chefs during the Elimination Challenge.
Quickfire Challenge: The chefs created sweet and savory dishes using Mexican chocolate. The winner was given first choice of sous chef during the Elimination Challenge.
Winner: Gregory (Seared Lamb with White Chocolate Ancho Sauce & Green Chorizo Vinaigrette; Baby Carrots with Turmeric, Dark Chocolate & Ginger)
Elimination Challenge: The chefs worked together to prepare a six-course meal highlighting six different Mexican ingredients: avocado, escamoles, guava, huitlacoche, poblano, and queso fresco. Each contestant was responsible for two dishes.
Winner: Gregory (Chilled Guava Soup with Bay Scallops, Habanero & Roasted Guava; Pork & Poblano Stew with Tomatillos)
Eliminated: Doug (Tortilla Español with Escamoles & Escamol Aioli; Smoked Queso Fresco with Spiced Honey, Squash Chips & Charred Pickles)
Elimination Challenge: The finalists, with the assistance of two sous chefs of their choosing (Melissa & Rebecca for Mei, and Doug & George for Gregory) had to cook the best four-course meal of their lives.
Mei:
First Course: Octopus with Fish Sauce Vinaigrette, Avocado-Coconut Purée & Herbs
Second Course: Congee with Carnitas, Scallion Purée, Hot Sauce, Peanuts & Egg Yolk
Third Course: Duck with Braised Lettuce, Kimchi Jicama & Huitlacoche