The best part of the year is coming up! It’s time for a new season of Top Chef. There are some changes this season, so let’s talk about what you can expect from the contestants and the dishes they’ll be cooking up. The first change is that there will be no team challenges this season. Instead, each episode will feature one contestant head-to-head against another in a quickfire challenge to test their skills in unfamiliar territory or ingredient.
The second change is that the winner of each quickfire challenge will have to compete against another contestant in a sudden-death cook-off. The contestant who loses has to pack their knives and go home, but it’s not over until one chef remains to stand! Tune in tonight for the season premiere at P.M./EST on
The second change is that the judges will be tasting dishes blind. This means they won’t know who cooked it and what contestant was responsible for each dish, which seems to me like a big disadvantage for some contestants (especially if their dishes are spicy). We’ll have to wait and find out how this plays out in the episodes but so far, it seems like a good idea.
Who was the winner?
The contestant with the most votes was Carla.
Tune in tonight for the season premiere at P.M./EST on Bravo TV and join us as we watch these talented chefs compete to be named top chef! With a new twist, not only will they have to cook their way through challenges that are set up by head judge Tom Colicchio but they will also have to face their own fears and learn how to cook dishes that are outside of their comfort zones.
This season, 11 talented chefs from all over the country battle for a spot in the kitchen at one of America’s most prestigious culinary institutions – The French Laundry. With tough competitors and high stakes, only one chef can win the coveted “Top Chef” title.
The winner of this season is Christophe Beauvillain. Christophe is a self-taught cook who came to America from France and now lives in New York City with his wife and two children. His dishes are often inspired by flavours he experienced growing up, like cheese on toast.
Who were the judges?
Tom Colicchio, (who is also the show’s head judge)
Gail Simmons, usually a fashion journalist and editor for TLC’s What Not to Wear.
James Oseland, editor in chief of Saveur magazine where he specializes in international cooking. He has written 18 cookbooks including an award-winning book on Indian cooking.
Hugh Acheson, chef and owner of five restaurants in Georgia including The National (named one of the Top 50 Best Restaurants in America). He has been a judge on Bravo TV’s “Top Chef Masters” for six seasons
What were the challenges?
In Week Six: Cookbook Author Challenge, contestant’s dishes were judged based on how well they represented their book.
In Week Seven: Lobster Roll Challenge, contestants had to create a lobster dish for the judges that could be easily made at home and served as food truck fare. The winner was determined by who sold most of his or her dish in one hour during the lunch rush at a food truck.
In Week Nine, the contestants were tasked with creating dishes for three judges in an hour and 45 minutes at one of his or her restaurants; they had to cook their signature dish as well as have items on hand that would be suitable for every diner including vegetarians and kids. The winner was determined by who served more the most dishes.
In Week Eleven,it is typically served in her country, used ingredients native to her region or was extremely popular there when she was growing up. The winner was determined by who made the most dishes that met two of three requirements.
In Week Twelve, it is typically served in her country, used ingredients native to her region or was extremely popular there when she was growing up. The winner was determined by who made the most dishes that met two of three requirements.
In Week Thirteen, it is typically served in her country, used ingredients native to her region or was extremely popular there when she was growing up. The winner was determined by who made the most dishes that met two of three requirements.
In Week Fourteen, it is typically served in her country, used ingredients native to her region or was extremely popular there when she was growing up. The winner was determined by who made the most dishes that met two of three requirements.
In Week Fifteen, the contestants were tasked with creating a dish from their mother’s homeland; they had to cook at least one meal that met two of three requirements: it is typically served in her country, used ingredients native to her region or was extremely popular there when she was growing up.
In Week Sixteen, it is typically served in her country, used ingredients native to her region or was extremely popular there when she was growing up.
it is typically served in her country, used ingredients native to her region or was extremely popular there when she was growing up.
