November 21, 2012 08:45 PM by Veronica Dudo
Overbooked and understaffed, Jen Carroll works to get her pop-up restaurant open; meanwhile Richard Blais has his official opening; and Fabio Viviani searches for investors for his martini line on this week’s episode of Life After Top Chef. Keep reading to find out what happens to the Bravo culinary stars!
In Philadelphia, Jen Carroll tries to impress investors with the launch of her pop-up restaurant, Concrete Blonde. Jen competed in Top Chef: Las Vegas Season 6 where she proved she was a tough cookie. She also appeared in Top Chef-All Stars Season 8. Recently, she decided to quit her job with Eric Ripert to open her own restaurant. Unfortunately, while going over specifics with her investors, negotiations fell through. Now, she’s trying to find funding for her own restaurant. While preparing for the debut of her pop-up restaurant, she deals with one problem after another from trying to find wraps to buying glasses! Spike Mendelsohn shows his support by attending the event and even brings in his own investors. He was a finalist on Top Chef: Chicago Season 4 and competed on Top Chef All-Stars Season 8. Jen’s family is really important to her and they also attend. In the end, everyone’s impressed with Jen’s six-course menu!
In Los Angeles, Fabio and Jacopo try to make a splash in the beverage business with a VIP tasting of their new martini line. Some of their flavors are unique including Jalapeno, Blood Orange, Cucumber and Balsamic Vinager! Fabio was born and raised in Florence, Italy and was the “fan favorite” from Top Chef: New York Season 5. He also competed on Top Chef All-Stars Season 8 and was the personal Chef to William Shatner.
In Atlanta, the time has come for Richard’s restaurant The Spence to open. He was a finalist on Top Chef: Chicago Season 4 and won Top Chef All-Stars Season 8. Richard is a nervous wreck and micromanages everything. Before the big moment, Richard challenges his chefs with a demanding mock service where they run through the menu. Right before opening, 150 menus are printed but several errors are discovered and they scramble to print new ones. Later, during diner service, one of the torches is on the brink but Richard works his magic. Overall, patrons loved The Spence.
As these four chefs continue to make names for themselves in the culinary world what will happen? Stay tuned!
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Photo Credit: Bravo