TV review
Kitchen Impossible
Siegfried and Roy of culinary art: In the USA, analytical genius Mälzer meets his master
So what is that? At first, Tim Mälzer had absolutely nothing to do with the dish he was supposed to cook in New York.
© Kitchen Impossible
Tim Mälzer and the USA, pickups and thick pants – that fits like a snail. In the land of unlimited opportunities, he applies to become a barbecue master. Or will it end up being grilled itself?
Tim Mälzer still has a score to settle with New York, because things have never really gone well between the two. The restaurant in which he was involved went bankrupt after a short time, the dream of a branch overseas has been just that ever since – a dream. Edi Frauneder did it better. The Austrian chef emigrated to the USA more than 20 years ago and has been in the fast lane with his Austrian cuisine ever since. His restaurant Schilling is one of the best in town. In the USA special of “Kitchen Impossible” he shows why. Even an otherwise loud-mouthed maltster is almost in awe of the competitor’s culinary analysis skills, after all, that’s actually his prime discipline. It went so far that he even made an immoral offer to the Austro chef. “But Siegfried and Roy?” he asked jokingly – an allusion to the fact that the two with their almost magical analytical know-how could also perform in Las Vegas.
These were the highlights of the seventh episode of “Kitchen Impossible”
Those were the tasks
Edi Frauneder visits the Elcielo in Washington DC. There he tries his hand at a dish from Sebastián Moreno: Tree of Life and Onion & White Chocolate Soup.
In New York City it gets Tim Malzer to do with street food from Bangladesh. He cooks for Naeem Khandaker Chotpoti.
Must be at Wayne Baquet Sr. in New Orleans Edi Frauneder recreate a traditional Creole family dish: Gumbo and Bread Pudding.
Tim Malzer travels to Kansas City, where he has to grill at barbecue master Philip Thompson in the Q 39: Chicken Wings, Brisket & Mac and Cheese.
That was impressive
Tim Mälzer doesn’t exactly have the reputation of a fine motor kitchen artist, but he can analyze dishes like only a few. This time he had to deal with a competitor, Edi Frauneder, who also mastered this skill. In Washington DC, he chopped the dish down into its aromatic components so confidently that even a maltster’s ears trembled. “Wow, it’s good. Crazy,” he exclaimed when he saw the footage. Not only was he flabbergasted, the original chefs were also visibly impressed by Frauneder’s culinary replicas.
That touched my heart
What does the American dream look like? Quite simply: like Naeem Khandaker. Within a few years, out of nowhere, he has conquered the hearts of New Yorkers with his Bangladeshi dishes – and now also that of Mälzer. He fell in love with the smart radiant man, who started with a food truck and now owns seven trucks and one restaurant. “It’s going to be really, really big. I think it’s going to be international,” said Mälzer, planning a pop-up event with Khandaker in Germany. And that although Mälzer was not at all enthusiastic about the task at the beginning. “What’s that? Cornflakes casserole? I’ve had a lot but nothing that looked as silly as that. I’m completely lost.”
The biggest surprise
Mrsneder. Although the Austrian was involved in Kitchen Impossible for the first time, he showed great talent in choosing his tasks and at the same time excelled at the stove. In New Orleans, he analyzed the dish with so much joy and skill that even Mälzer had to admit: “This is your last challenge and I wish you nothing but the plague. But it’s so nice to watch you.” In the end, Frauneder’s gumbo was cooked so perfectly that even the original chef had to look twice. New Orleans was a great adventure, the chef said afterwards: “Kitchen is fucking intense, fucking awesome.”
Best of
These were the highlights of the seventh season “Kitchen Impossible”
That was weird
In New Orleans, Edi Frauneder not only relies on his own skills at the stove, but also relies on dark magic. With the help of voodoo he wants to inflict pain on maltsters. The doll is first pierced with a few toothpicks before it gets a good amount of fire on the stove under the cloth buttocks. “You’re sick,” commented Mälzer with a wink.
The winner
Frauneder and Mälzer, that fits. It went so well that the two of them got the same number of points from the first tasks. In the end, a measly 0.1 points decided victory. Again it was Mälzer who was happy. The Hamburger had actually already written off the victory after his appearance in Kansas.
The eighth season of Kitchen Impossible started on February 12th and will be shown on Vox every Sunday from 8:15 p.m. This and later all other episodes of “Kitchen Impossible” can be seen at RTL+ be streamed.
+++ Also read:
– Episode 1: Two against one at the “Kitchen Impossible” start – and Mälzer flattens the Stembergs anyway
– Episode 2: Tim Mälzer shows his greatest weakness
– Episode 3: Tim Mälzer has to deal with the German national team – and writes TV history
– Episode 4: In the end, love wins: Why Tim Mälzer lost his analytical skills
– Episode 5: Converted and feathered: Philipp Vogel turns Tim Mälzer to the left
– Episode 6: This woman makes maltsters sweat – and she’s not even a cook