The theme tonight of "no waste" is one I try to practice at home, but sadly, no one has gifted me with half an organic pig.
Things that surprised me:
an Asian cook who didn't really seem to know what to do with whole areas of the pig. Where was the pig's feet dim sum? the twice cooked pork belly?
front of the house people that don't set tables properly! We have at least two couples that have a totally clueless front of the house people. "Welcome to the Madness..." what a welcoming line!
a chef using a plastic salt grinder in the kitchen? Get a bag of salt, and some pepper while you are at it! My goodness.
marketing, where is the marketing?
Very impressed that Helen, who was very queazy about the pig to start, overcame her trepidation and excelled.
Nice to see Michele and Russell reasserting their strengths.
I thought this was a very well-conceived challenge. Half a pig allowed each chef to serve their own style of food, while having a measurable outcome. We still have too many couples to really know how they are marketing, learning from each week's mistakes and working to improve their customer service. We should learn about them all some more during the Challenge next week.