The Top -chef The judges ate their appropriate share of five-star meals in front of the camera, but can they endure the less than outstanding dishes?
“I don’t think we have to be forced (something to eat).” Gail Simmons told US Weekly Exclusive before the 22nd season of the cooking competition on Thursday, March 13th.
While the show “always” introduced professional chefs, Simmons, 48, found that everyone was still “finding out” the formula. “And from then on it is very rare to get bad food. Remember, these are not domestic chefs who tried to be chefs. They are professionals at the highest level. And so nowadays – in the past seasons, but certainly no exception – it’s about eliminating the worst court in every episode. “
Simmons who was part of the Top -chef Team since it was premiered on Bravo in 2006, told Us The better the cooks, the more difficult it is to judge. “The food is always so good,” she said. “We don’t spit things out. Things are rarely wrong at this point because they are really talented. “
Top boss has crowned a number of champions all over the world since his debut in 2006 – and shows no signs of slowing down. Every season, the reality show checks a number of chefs in a new place that serves as a topic. Usually at least 12 cooks compete against each other (…)
fellow Top -chef And Tom Colicchio agreed that what they served was “usually not that bad” – with the exception of some challenges – but it is still “a lot of food”.
“Especially in the season (with more chefs) we have to taste 14, 15, 15, 16,” he said.
Now in her second season as a host, former Top -chef winner Kristen Kish still gets used to the mere volume of the food. “I think Us the new season that takes place throughout Canada. “It was all the strength, cheese and a sauce. And you are just like ‘ok.’ “
Simmons noticed that the judges have an easier time when the chefs put more variety into a challenge and add: “In this way we have no fatigue from the food.”
When the 22nd season of the 22nd went up on Thursday, the Trio of Richter was noticed in the big white north of 15 new chefs Fights to earn around 250,000 US dollars And prestigious possibilities. Simmons was “very excited” to bring Top -chef to your home country.
“I just think it feels different from every season that we have ever done in our kitchen,” she said to Usjoked that she “tried not to be biased”.
Kristen Kish may be professional chef, but she now feels like a professional host who goes into the 22nd season of the chef. “I am probably only internally (was) more confident and safer,” said Kish, 41, exclusively on Wednesday, March 12, about her second season as a moderator of the Bravo cooking competition series. “I (…)
Apart from the fact that she presents Canada’s beauty, the new season brings with it a wealth of talents. “The participants are so confident, so smart, and they have really strong points of view and that is what we are looking for. And we usually only get three quarters of the way through the season, ”continued Simmons. “This season they really showed us who they are. They are vulnerable, they are skilled. I mean there is such a amazing selection of cultures. “
With a higher talent, a stricter competition becomes. “These are real chefs and the challenges, they are hard for design and I think what really gets through is how difficult they have for a job” Us. “In the middle of the season, the chefs, who are remaining, only look at us, ‘we are exhausted.’ It is a test of endurance (and) it is a test of the culinary skills. “
What why Top -chef Was A Main support of life television For almost 20 years? “It just gets better and better,” added Colicchio.
Top -chef On Thursdays at 9 p.m. et on Bravo Last chance kitchen. Episodes will be available on Peacock the next day.
With reporting from Christina Garibaldi
