Quotes of All Topics . Occasions . Authors
I love 'Top Chef.'
I'm obsessed with 'Top Chef'.
I am so proud of 'Top Chef' - I think it's got great cred.
I love 'Top Chef.' I think it rewrote the book on how food shows are presented on TV.
You'll see me on 'Top Chef' someday. My Midwestern hospitality needs an outlet, you know?
I've been nominated for 12 Emmys, and we won - for 'Top Chef' - the only time I didn't go.
During the course of filming 'Top Chef,' I gain 15 lbs., so I'm used to needing two dress sizes.
I became friends with a lot of chefs. I was a judge on 'Top Chef' last year. It was a dream come true.
Now everybody thinks that once you do Top Chef, then 13 weeks later you're a chef. Nobody wants to learn to cook anymore.
Bringing your kids into the kitchen doesn't require you to be a top chef; only time and maybe a willingness to get a little messy.
I watch a lot of shows on Bravo - I'm not just saying that. I love 'Top Chef.' I love 'Real Housewives of Atlanta.' That's my favorite.
I love 'Gossip Girl.' I used to hang out with Blake Lively and Jessica Szohr. I'm also addicted to Bravo and reality shows like 'Top Chef.'
'Top Chef' is a very smooth-running machine. All the people working there are incredibly professional and absolutely at the top of their game.
Shows like 'Top Chef,' 'Hell's Kitchen' have helped bring attention to the culinary world on a whole, but you have to be cautious it doesn't get out of hand.
I'd like to see 'Top Chef: Amateur'. Sometimes we have an amateur chef on the show and they just can't cut it against the pros but there are some great stories there.
Food is entertainment now. People tune into 'Top Chef,' and they're not trying to replicate the recipes. Anthony Bourdain is entertainment. Instagramming your dishes is entertainment.
My chefs don't apply for 'Top Chef'. They all know that there is no way. At the end of the process I look at the resumes of the last 25 options just to make sure they've never worked for me before.
I have great empathy for all the contestants that come on 'Top Chef,' whether they go home right away or they make it to the finish line. It's a very vulnerable position they put themselves in and I feel for them.
I spend so much time in Los Angeles and normally stay at a corporate apartment when shooting 'Top Chef: Just Desserts,' but when I have the chance to stay somewhere more luxurious, I love The Montage in Beverly Hills.
I swear, I didn't really go in thinking, 'I'll be the Simon Cowell' of 'Top Chef.' I was just used to being a judge on British food shows where people are much more outspoken and rather rude. That's the culture over here.
We are not really privy to all that crazy stuff that goes on in the show. I go to work, eat, and talk about food. The wild things happen when we aren't around. I expected Top Chef to last three or four seasons and we are now shooting season ten.
I've been a model for 15 years, and I've been on 'Top Chef' for eight seasons, and before that I had other cooking shows, so I've learned a thing or two about how to camouflage certain areas and how to draw the eye to a preferable area of the body.
There's the common misconception that restaurants make a lot of money. It's not true. If you look at maybe the top chef in the world, or at least monetarily, it's like Wolfgang Puck, but he makes as much money as an average crappy investment banker.
You can't really class all reality shows together. For instance, 'Top Chef' is about talent and competition. 'Big Brother' is more like what happens when you get all those narcissistic personalities crammed in together... and there are limits to that.
Part of my job as a food writer is to describe food. So my work on 'Top Chef,' I feel, is an extension of that. When we give a criticism to the contestant, we want to make sure we tell them why it's not working and why it would work if they did it a different way.
I haven't fully moved over to the iPad. At any given time, I have about four DVDs in my pocket. I'm constantly screening 'Top Chef,' 'Housewives,' and all the other shows we have in development, racing to meet a deadline. So I pretty much bring my laptop everywhere.
Making ribs in Texas isn't that unusual a choice for 'Top Chef'. We played the stereotypes everywhere we go. It's not only in Texas. We do it in New York; we did it in San Francisco. Listen if we shoot it in Seattle you know we're going to be throwing salmon somewhere.
When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they think they're at a certain level that they haven't reached yet in the kitchen. Shows like 'Top Chef', 'Hell's Kitchen' have helped bring attention to the culinary world.
Many of them have accomplished a lot before they ever get to 'Top Chef' although they're not well known. The show just provides them with a platform. There's just one winner and on some seasons you can get numerous chefs that are really good. Even if they don't win, they're all talented.
It is great to add some glamour to the food industry, like television shows have done for the food world and inspiring people to work in the industry. The flip side of that is unfortunately people think that after they get their qualifications, they get their invitation to compete on 'Top Chef.'
'Top Chef' is always entertaining - it's hard to stop watching, like a good hockey fight, but no one gets hurt. It's great that the format is so inherently dramatic and can make cooking so entertaining to people who might not ordinarily be interested in a cooking show. Good for the industry all round.
People say history is boring, and that is true because people are boring. We haven't changed since time began. We're still the same. We've obviously made some changes. When we started, it was all about food, clothing and shelter. Now we watch 'Top Chef', 'Project Runway', and 'Extreme Makeover: Home Edition.'
I've been fascinated by the world ever since I read 'Kitchen Confidential' by Anthony Bourdain. I've watched 'Top Chef' and watched interviews with chefs on 'Charlie Rose'... I thought they're really intriguing characters, and they really encapsulate that tension between vision and commerce, art and commerce.
It's very different doing a food show in America and doing one in Britain. I did a 20-part series for the BBC series called 'Eating With the Enemy.' The budget for all 20 episodes was probably the budget for a single episode of 'Top Chef.' It's the difference between making a home movie in your backyard and going to Hollywood.
You hit a certain age and - especially because of TV - the young cooks coming up say, 'You're a sellout, because you're doing something other than what you should be doing.' 'Top Chef' is a double-edged sword for me: There's a whole group of people who will not come to the restaurants because they assume I'm not in them anymore, all I do is TV.