"Even good chefs have bad days."

So, yes, I believe that a chef a revered as Eric Ripert or Thomas Keller could have been booted before making it to the finale. Maybe Ripert would have been criticized for working too much with seafood. lol


Would chefs who
>have a more versatile or expansive cuisine do better than one
>who focuses on one particular region or another?

I think the challenges may be designed to favor those with a more expansive culinary repertoire, but for those who specialize in a particular cuisine, if a dish is done well, it may have the power to impress the judges a little more because it's not something they see every day. Think of the Spanish chef who was there for Restaurant Wars. He was impressed as hell with Dale's Halo Halo, even though Bourdain, who'd had it before, wasn't all that thrilled with it.

Then again, Steph and Richard didn't specialize, and the judges were always commenting on how surprisingly good some of their flavor combinations were.


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