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The Top cook Critics have eaten their fair share of five -star meals on camera, but can they stomach the less than stellar dishes?
“I don’t think we have to be forced (to eat anything),” Gail Simmons have said Weekly US Only before season 22 the cooking competition for the first time on Thursday, March 13.
Although the show included professional cooks, Simmons, 48, noted that everyone is still “calculating the formula” in the early seasons. “And from then on, it is very rare to have bad food. Remember, these are not home cooks who were trying to be cooks … they are highest level professionals. And so these days – for the last several seasons, but certainly no exception this season – it’s not about eliminating the worst dish every chapter. “
Simmons, who have been involved in Top cook Team since he performed for the first time on Bravo in 2006, he was told Us The best the cooks, the hardest is to judge. “The food is always so good,” he said. “We don’t spit things out. Things are rarely wrong at this point because they are truly talented. “
Since its first appearance in 2006, Top Chef has crowned a series of champions worldwide – and shows no signs of slowdown. Each season, the reality show audition a series of chefs in a new setting that serves as the theme. Typically, at least 12 chefs eventually compete against each other (…)
Fellow Top cook And Tom colicching It was agreed that what they are served “usually that bad” – except a few challenges – but it is still “a lot of food.”
“Especially early in the season (with more chefs), we have to taste through 14, 15, 16 dishes,” he explained.
Now in her second season as a host, former Top cook winner Kristen Kish Still getting used to the large quantity of food. “I think I had the only time I had it – I wouldn’t say trouble – but the fullest I felt where I was just like, ‘I think I needed to take a nap and sit down,’ was after the poutine quickfire,” he told Us of the new season, held throughout Canada. “It was all starch, cheese and sauce. And you’re just like, ‘Okay.’ “
Simmons noted that the judges have an easier time when the chefs bring more variety to challenge, adding, “We do not get fatigue from the food that way.”
When season 22 was performed for the first time on Thursday, 15 new chefs joined the trio of judges in the Great White North fight to earn $ 250,000 and majestic opportunities. Simmons were “very excited” to bring Top cook to their homeland.
“I think it feels different than any season we’ve ever done before in our kitchen,” he told Usjoking she is “trying not to be biased.”
Kristen Kish may be a pro chef, but she now feels like a pro host going into the best chef 22 season. “I’m probably just internal (more confident and sure of myself,” Kish, 41, told us Weekly alone on Wednesday, March 12, for her sophomy season as a bravo cooking competition series host. “I’m (…)
Apart from showcasing the beauty of Canada, the new season brings a wealth of talent. “The competitors are so self -conscious, so insightful, and they really come in with strong perspectives and that’s what we’re looking for. And only usually gets a sort of three quarters of the way through the season, ”Simmons continued. “This season out of the gate, they have really shown us who they are. They are vulnerable, they are skilled. That is, such an incredible range of cultures is represented. “
With a higher level of talent comes a more thorough competition. “These are real cooks and the challenges are, they are difficult by design and I think what comes through really is how difficult they have a job,” said Colicchio Us. “Halfway throughout the season, the remaining cooks look at us go, ‘We’re exhausted.’ It is a endurance (AC) proof of cooking skills. “
As to why Top cook have been a Main Meeting of Food TV For almost 20 years? “It’s recovering and improving,” added Colicchio.
Top cook Tunes on Thursday Bravo at 9 PM ET and then Last chance kitchen. Chapters will be available the following day on Peacock.
With reporting by Christina Garibaldi
