'Top Chef' finale cooks up a first for Bravo

[June 12, 2008]  NEW YORK (AP) -- It took four seasons, but a woman finally took the top spot on Bravo's "Top Chef."

Stephanie Izard, a 31-year-old, mild-mannered chef from Chicago, beat out 15 other contestants to win the popular reality show designed to test a cook's mettle.

Izard, a former restaurant owner with a fondness for seafood and pork, was among the last three contestants to make Wednesday's finale, along with Lisa Fernandes of New York and Richard Blais of Atlanta.

Going into the finale, Blais appeared to be the favorite, but it was Izard who impressed the judges in the end to capture the title and $100,000 that goes with it.

"I just made the best meal that night," Izard told The Associated Press. "It came down to who brought their A-game."

The last episode took place in San Juan, Puerto Rico, following many culinary battles in Chicago.

The judges threw the trio a serious test. A four-course black-tie dinner for nine that had to include fish, poultry, red meat and dessert. The contestants did get a bit of help: each was paired with a big name New York restaurant chef, including Eric Ripert of Le Bernardin.

Izard described the show -- won in previous seasons by Harold Dieterle, Ilan Hall and Hung Huynh -- as grueling, and said the pressure mounted with each cooking challenge, especially those that involved working with a team.

"It definitely took a lot to get to the finals," she said. "It's definitely one of the hardest things I've done."

Ultimately, Izard prevailed with her dishes of sauteed red snapper filet with truffled white asparagus and clam broth; seared quail breast with butter poached lobster ravioli and mango; lamb medallions with maitake mushrooms, olives and braised pistachios; and ricotta pound cake with lime glaze, pineapple and salted banana cream.

At dinner, Ripert praised Izard's simple menu and the seasoning of the quail. Though he did call her cake "unrefined."

At the judges' table, opinions flew. "There were some missteps along the way," head judge and chef Tom Colicchio said. Some big. Some small. And some startling admissions.

Blais told the judges he choked. It wasn't his "best performance." Colicchio agreed. Blais had missed with a pork and scallop dish.

Fernandes' food seemed one dimensional and her beef course missed the mark. Its sauce left one judge perplexed.

What put Izard over the top? Not her cake obviously. But the totality of her food prevailed. The judges based their decision on which meal they'd like to have again.

Izard's winning strategy involved avoiding confrontations with the other cooks. "Top Chef" takes pleasure in airing spats and creating villains. This year was no exception, but Izard remained above the fray.

In a show filled with long knives and short tempers, Izard even came across as affable and humble.

"I try to avoid getting into fights," she said. "That's not the way I am in life. I just like to respect others and have others respect me. I wanted go in and keep focused on the food."

Izard, a University of Michigan graduate, said she plans to open another restaurant in Chicago, one that will emphasize global flavors, seafood and pork.

On Wednesday, Bravo announced that it was developing a new, family-friendly spinoff of the show called "Top Chef Junior" in which teenagers will compete for the top culinary spot.

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On the Net:

http://www.bravotv.com/Top_Chef/
season/4/index.php

[Associated Press; By ADAM GOLDMAN]

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