Bittersweet End For Former Stillwater Resident Chef Molly Brandt on Top Chef Texas

Chef Molly Brandt was left on the “bubble” after competing with 28 other chefs in the Top Chef Texas television series on Bravo last week.

On Wednesday night’s episode, the former Stillwater resident had to prove to the judges why she should get a spot in the top 16.

Brandt remained optimistic during the episode while she waited for the next challenge with five other chefs in the “bubble.”

“It is better to be sitting in here than it would be not in here at all, of course it would be better to have one of those jackets,” Brandt said to another chef during the episode.

While in the “bubble,” the chefs got to know each other. One chef scoffed at Brandt when she told the group she is a chef aboard Royal Caribbean’s Allure of the Seas.

Brandt appeared unshaken by the other contestant’s reaction.

“I expect some of the chefs to look down on what I do and that is ok…I am ready to defend my spot,” Brandt said.

Challenge: 45 minutes to create any dish from the ingredients in the kitchen.

The six constants rushed to the industrial sized refrigerator in the kitchen grabbing their ingredients for their dishes.

Brandt told the cameras that she hoped the challenge would have been more specific to a type of dish.

Brandt decided on using tiger shrimp as the main competent of her dish.

Unfortunately, when it came time to plating, Brand forgot about her shrimp and overcooked the meat.

The Dish

In 45 minutes, Brandt made a Jumbo Stuffed Prawn, Mousseline of Shrimp with Soy Glazed Watermelon and Rice.

When asked by one of the judges if she thought she made a dish that earned her a jacket, Brandt replied, “I sure hope so.”

Judges Feedback

Colicchio: “The shrimp is overcooked, the skills are there but the element is not right.”

Emeril: “It was quite bland and overcooked. If we served that in a restaurant we would be the laughing stock.”

Unfortunately, the judges told Brandt to “pack her knifes and leave,” eliminating her from the competition. She was one of four chefs eliminated from the competition during Wednesday's episode.

Brandt Reacts

"Getting a second chance and being eliminated is definitely bitter, I wish I represented myself a little better,” she said as she walked through the kitchen doors.

Bio:

Brandt currently lives Hollywood, Fla., and works as the Chef de Cuisine at 150 Central Park aboard Allure of the Seas at Royal Caribbean International, a fine dining venue where she runs two six-course set tasting menus over each voyage. She is also the Founder and Chef at Cook in the Kitchen and a Private Chef at Flavors of Italia.

According to the Culinary Institute of America grad's Linkedin page, Brandt was the Pastry and Garde Manger Chef at for one year and one month from April 2004 to April 2005. She has also .

During her time at Marx Bistro, Brandt's resume says she was:

• Responsible for all pastries, desserts, and cold pantry items in a scratch kitchen;
• Designed and created dessert tasting menus for prix fixe special occasion dinners including New Year's Eve and Valentine's Day;
• Assisted chef/owner at a 300-person event for March of Dimes;
• and co-designed menus and created food for cooking classes demonstrated by the chef/owner.

Here’s a link to Brandt's casting video for Top Chef Texas season 9.

If you worked with, or were served by, Molly Brandt we want to know about it. Please leave your comments on this story and we'll follow her through the competition.