By now you must know (if not, spoiler alert!) that Imperial's Doug Adams was eliminated from the current season of Top Chef on Wednesday night's episode. Though Departure's Gregory Gourdet is still representing Portland in the reality TV cooking competition, which ends with a finale next Wednesday Feb. 11, we're all sad to see Douggie go. Still, who's not proud of the 29-year-old, who only recently landed his first head chef job?
Even the show's judges are proud of Adams, who was the subject of two recent glowing blog posts by Richard Blais and Gail Simmons.
He cooks delicious, relatable, soulful food. He does it with a smile on his face. He cooks with a sense of authorship and knowledge of place and time. ... He takes risks, like roasting a whole lobe of foie gras, or say, blending up an aioli of ant eggs. ... Maybe he takes these chances because it's part of the game, but I think more so because Doug is a curious cook, which is a sure tell sign of a chef ready to do their own thing.
The week before, after Adams won a spot in the finals, Simmons wrote:
The greatest thing about what he made is that he did not "chef it up" too much, he kept it pure. ... It had an elegance and finesse to it in the plating — the ingredients he chose to put side by side as opposed to stewing them together - made it special.
And Adams himself was given the chance to reflect on his run in the video below. "When I first came in, I was just a sous chef," he says. "I was basically cooking the food that I've cooked at other restaurants. I really found my own voice and started cooking food that I want to cook and that comes from me."
The only bad news? Blais' post makes mention of Adams' ultimate goal of opening a restaurant in Montana. Let's hope Doug gets the chance to follow his dreams, but maybe not too soon.