With six chefs left on this week's Top Chef, Padma & Co. decided to take a trip to Washington, D.C.'s Nationals Park. But instead of enjoying a ball game, the cheftestants were left to man the concession stand for a stadium filled with hungry fans.
While the judges thought Tiffany's and Ed's concession creations were home runs, they found some serious flaws in the others' dishes - especially Amanda Baumgarten's oxidized tuna tartare. Find out what the Los Angeles native had to say about choosing a raw fish dish for the ballpark challenge and what was the hardest part of her experience.
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