Changes in season 21 of Top Chef, Padma Lakshmi’s advice

Wednesday’s season 21 premiere of The best chef It’s a hard reset in several ways, the most obvious being the new host. For the first time in 19 seasons and as many years, it’s not Padma Lakshmi who gently but decisively tells a hapless hopeful to pack up his knives and leave. This is Kristen Kish.

The season 10 winner initially started the competition before fighting to the finish in the spin-off. Last chance kitchen, emerged as an early and clear favorite to take Padma’s place when she announced her departure last summer. Kish has been a familiar face in the franchise since his 2012 win, expanding his television horizons by hosting Netflix’s update of iron chef and National Geographic Restaurants at the end of the world. But those who tune in to the start of The best chefThe established cycle in Wisconsin will notice that Kish is not the only change. Judges Gail Simmons and Tom Colicchio participated in the rest of the broadcast, providing narration alongside the contestants. And mid-season, they’ll even judge the first segment of each episode, the Quickfire Challenge, alongside Kish.

Changes, no matter how small, can be difficult to accept. But Kish’s addition to this cook-off-turned-culinary-kingmaker goes a long way toward softening any post-Padma shock. Speaking over Zoom in early March, he previewed the upcoming season, shared advice he received from Lakshmi, and revealed the one restaurant trend he wishes would go away.

One of the first things you say in your first episode as host is that you never expected to be in this position. I would say that when Padma announced his departure, you identified yourself as heir presumptive on many occasions. The best chef text chain and podcast.

Well, I didn’t get that memo. (laughter.) For my part, everything happened very quickly. I saw Padma’s Instagram post along with everyone else, and just a couple of weeks later I was on a plane to Los Angeles to meet with (producers) Magical Elves and Bravo.

When you received the offer, what was the biggest draw for the job and what was your biggest hesitation in accepting?

The question, without a doubt, was: “Can I live up to the expectations of millions of people?” Living up to the expectations of strangers is almost unattainable. They already have this idea in their head of what I’m supposed to do. That was terrifying, although intellectually I know that no one can live up to everyone’s expectations. On the other hand, I felt completely honored. I wasn’t even expecting a phone call much less the offer. So I lived in two different worlds for a while: “Holy shit, this is fantastic” and “Why would I turn down a job like that?” And then it became, “Oh my God, can I do this?”

I have the impression that you are a very reserved person. Obviously, you’re no stranger to television, but this is next-level work in terms of public awareness and scrutiny. How much did you and your wife discuss the potential impact on your life?

Maybe I’m not seeing it the same way other people are: what could happen or will happen once we get into this. At this moment, our life continues as before. If I have my favorite Friday night, I’m home. I love shopping at 9:00 pm. All the normal things we do remain in place. As for the idea of ​​putting myself out there, I’m a very determined version of myself in The best chef. I have a role. I have a job and I am there to fulfill it. I’m me too, but that doesn’t mean I’m suddenly going to tell people everything about me. Is The best chef. It’s not about me.

Shopping at nine o’clock is a powerful move. Do you have a favorite market chain?

We have three that are equidistant from our house: Trader Joe’s, a big, regular grocery store, and Whole Foods. For frozen and ready-to-eat products, Trader Joe’s, how it’s done. If we are looking for perhaps better products, we will turn to Whole Foods. It also depends on where we want to go. But at night, an hour before closing, my goodness, a grocery store is honestly one of the quietest public places.

You’re obviously no stranger to this franchise. You’ve won. You have been a guest judge. You are very much a part of that. The best chef Cinematic universe. Did you learn anything new after approaching it from this different role?

Well, this is the first time I get to experience the full progression of all the chefs. I went for a piece of Seattle! And I was only a guest judge maybe four episodes in a row. So I never got to see it from start to finish, or really be a part of the other side. In reality, it is very similar to watching it at home. You want this to be a great experience for the chefs, whether they are the first eliminated or the last ones standing. So being able to see the chefs, week after week, is a new experience. You don’t get to know many of the personalities except when they’re right in front of you, picking up on their quirks and food styles.

Obviously this is a turning point for the series. Were you involved in any of the conversations about taking this opportunity to change the format? Because there are some other changes this season: the Quickfires, the judges now narrate the experience alongside the chefs…

I wasn’t a part of many of those conversations and that’s probably a good thing. Tom, Gail and the people who have been doing this since season one know a lot more than I do. But the first conversation was like, “It won’t be the same.” It’s not supposed to be the same as when Padma hosted, so that gave me a little more permission to just flow with it. Probably the most exciting part is that Tom and Gail, halfway through the season, we’re all doing the Quickfires.

Since that first promo, I almost thought everyone would be cooking the Quickfires, no judgment.

Halfway through the season, the three of us are present and judge each Quickfire. The first half of the season, it’s me and a special guest. I think it works because now, towards the end, if something is really close, we can all revisit the Quickfire from that episode if we need to. It’s also nice to have the company of the two of them.

Padma loved to talk about how she ate more than anyone else involved in this show. What was her consumption strategy?

As volume. I want to eat a lot. If I’m home on a Saturday afternoon, I love a homemade buffet because I like to try as much as I can without getting full too quickly. Gail told me the first few days before we started filming, “Kristen, eat breakfast. Just trust me. “I know it sounds weird, because you’re about to eat a lot, but you also just lay a foundation.” And I said, “But I want to be hungry when I come in.” No no no! She said, “Eat breakfast because if you’re really hungry when you walk in, you’ll come out the door swinging and eating everything. “You can’t be hungry before you do it.” So every morning, I sometimes ate hard-boiled eggs, strawberries, and beef jerky, or just a handful of nuts, something to give a base. So the goal is to stay a little hungry but never get too full. And I don’t eat everything unless it’s really good. So I can’t help it.

How would you approach your version of “Pack your knives and go?” Were you practicing in front of the mirror before filming the season?

There have been two other people who have ever said it! Katie (Lee Biegel) in season one, then Padma in season 19 after that. The way I hear it in my head, it’s Padma’s voice. I remember when she told me. (laughter.) So I remember being nervous, but it’s part of the job, it’s part of the role. But it doesn’t feel good, regardless of whether the person really deserved to come home. Stinks. So in my head, I initially thought, “Well, maybe I should top it off with a praise sandwich: praise, bad news, praise.” But, unfortunately, you can’t say, “You were really great. Pack your knives and go. But we really love you.”

I read that Padma sent you a note when you started filming. Did she give you any advice beyond “break a leg”?

We talked at the beginning and she said one of the most helpful things. It’s the same way I remember how my parents raised me, which was always for my own benefit. She said something like, “Know that I’m on her side. I’m supporting you. I’m available. If you need me, I am available. If you don’t, that’s fine.” She understands that I have to figure it out on my own.

between the past The best chef Contestants, who is in your inner circle or think tank?

Brooke (Williamson), since she and I were together in season 10. Mei Lin, from the season… I don’t remember.

I try to get him a chicken sandwich every couple of months.

It’s not that good? Everything he does is simply exceptional. Stephanie Cmar is obviously my best friend. And Gregory (Gourdet). I have many friends and acquaintances in the The best chef family. But, in terms of familyThey are those people.

There was a bit of skepticism among fans about filming this season in Wisconsin, especially after a stint in London and Paris. You’re from the Midwest. I’m from the Midwest. What do you think is the biggest misconception about Midwestern food and how did everyone want to address maybe clear it up this season?

The best chef The fans are passionate. We could have said, “Oh, we’re going to go to North Dakota.” Anywhere. No matter where we go, there is Top Chef fans in other places who wish you would come where they are. So I don’t think there’s anything wrong against Wisconsin. I think it was just disappointing that we weren’t somewhere else. As for misconceptions, we’re not asking you to cook Wisconsin food. We’re not asking them to cook Midwestern food. Having to debunk the idea of ​​casseroles, meatloaf, and ready-made things (things I grew up with) doesn’t have to. We’re simply drawing on real traditions, history, and points of pride in Wisconsin food. We ask them to be inspired by things from Wisconsin: cherries, boiled fish, indigenous cuisine.

Before I let you go, what are your favorite things you’re seeing in restaurants these days and what are the trends you want to see go away?

I love a chef who tells you a story. I need something personal. You can find great food in many places. What makes it memorable for me is the person cooking and how they connect. It’s inexplicable that some food memories stay with me and others don’t. When you eat a food and can identify exactly why you love it, it’s a testament that a personal story is the driving force.

And I don’t know if this is a trend or a mania, but there are many restaurants. What is the best way to say it? – where they screw up your flavor. (laughter.) Everything is high acid, high spice, high salt, high this on top of that on top of this on top of texture. If you’re eating a full meal where all of that happens, things get lost. I think some places do it just for fanfare. But those dishes need to be checked.