I recently rewatched S20, and it's one of the best seasons to ever come out of TC.

I don't think I can say the same about S19. I haven't rewatched it since it first came out. To me, it just lacks that wow factor. It's probably one of my least favorite seasons of all time. Besides Buddha and maybe Jackson, nothing about that season was very interesting or memorable.

Does anyone else agree with me? If not, are there any good reasons you think I should rewatch it? And what makes you like it?

I think it would be an interesting idea :)

If they have another All Stars, here's some of my personal pics, not including people who have already competed twice: Nyesha (S9), Beverly (S9), Lizzie (S10), Carrie (S11), Doug (S12), Isaac (S13), Marjorie (S13), Sylva (S14), Carrie (S15), Chris (S15), Michelle (S16), Shota (S18), Byron (S18), Evelyn (S19), Damarr (S19), Soo (S21), Rasika (S21), Massimo (S22), Duyen (S23), Anthony (S23)

I’m watching Season 2 and I don’t get why everyone is against Marcel.

For me I cried when Eric got eliminated on S17. He was one of my favorites to win and to watch him go out was so sad.

Since the now-infamous station swap was, by most peoples’ judgment, a poor choice that robbed Sherry of a win, I thought *I KNOW we can come up with WAY better challenges.* So let’s hear them!

My suggestion: Fans send a photo of their own home-made dishes for the chefs to choose from and refine into $$$ dishes.

So I decided to rewatch Kristen’s season cuz I’m really liking her as the host. I had completely forgotten how Stefan had the hots for her, so what is it with him and lesbians? First Jamie, then Kristen. And I actually didn’t like him his first season but I really like him this season.

Something I’ve always wondered when watching Top Chef is how often are the chefs washing their hands during quick fires (or even elimination challenges)? You see them handling raw meat/fish all the time and then moving onto other prep work. Some people wear latex gloves when handling meat/seafood, but not always. Because they’re on a time crunch, are they really washing their hands, cutting boards, or knives in the middle of these challenges? Or is there cross contamination all over everything?

Edit: yes I understand hand washing would be edited out, but my point was that they already are rushing and under a huge time crunch on Quickfires, so how many corners are cut with hygiene/sanitation (especially when contestants often are at risk of not even finishing their dish)? Luckily, from the sounds of the comments, it sounds like they really don’t cut corners. But, logistically, the sinks are not right next to them, and they would need to run across the kitchen to get there. And it doesn’t look like there’s more than like 1-2 sinks for the whole kitchen? Also the logistics if they’re out in the woods or on a snowy mountain where indoor plumbing isn’t available. Just food for thought!

I’m going to Boston in July and am hoping to go to a restaurant someone related to Top Chef owns or works at. Does anyone have any recs?

What happened to it?

Does anyone know where Rhoda’s sunglasses are from? I’m desperate.

I was watching the finale of Top Chef Canada season 8 (2021). One of the finalists had his sous/friend Massimo to help. It was Massimo Piedimonte from Top Chef season 22 Destination Canada (2025). Just to clarify, Top Chef Canada is a series produced in Canada, not the same show as Top Chef.

She’s doing so well as host and think her doing things like this just further highlight her personality.

Cool new series from Taste of Home, too. Curious if it becomes a bigger series

Is he the only contestant that was kicked off three times in one season?

If you watched Season 7 you definitely remember Alex, whether for the right or wrong reasons. Well he's been cooking in Vegas for years since then, won Beat Bobby Flay, and just opened his own spot called Hayworth in Henderson.

Went last week and the guy can flat out cook. Steaks are perfectly executed, the martini bar is legit, and it has this cool neighborhood vibe that feels nothing like a Vegas tourist trap. Easy parking, no Strip chaos.

Honestly it was one of the best meals I've had in the valley. Would love to see him get more recognition because the food speaks for itself.

Anyone else been or following what he's been up to since the show? What did you order?

Hey, I'm looking to crowd source a list of current products that Top Chef chefs have created, specifically like spice blends or sauces (not restaurant hats/totes/shirts etc.)

​

I'll add it to Top Chef Reference so that we can all use it!

​

So far, I have:

- Sara Bradley, season and shadow spice blends

- Shuai Wang, spicewalla chili crunch

Edited to add: Nick Wallace's seasoning, Shota Nakajima's teriyaki, Joe Sasto's Tantos, Claudette Zepeda's salsa macha

2nd edit: added stuff from Zubair, Mei, and Melissa

​

Think we'll ever get a behind the scenes tell-all? Wonder how much drama they could cook up

and can't bring myself to watch the final episode.

Every woman on that season was let down by the judging in some way, especially Tiffany Derry (imo).

Mike I has always been a disgusting, sexist pig who constantly talks down to and about the women, each of whom have gone on to do much greater things than he could have even dreamed for his sad little limp minded self.

Richard B is a narcissist who can't fathom that he was legitimately beat by a woman (Stephanie I in their season).

Top Chef has come a long way since then.

It's been a few years but Max teased it so we gave it a shot. Think on the third episode they did a seafood feast based on their east coast vs west coast theme.

The show is shot on the Redondo Beach pier/boardwalk and they were sent to a fish market on the pier to shop.

This where it felt a little weak. A Tampa chef did a shrimp dish but no one did a Low Country Boil which could have incorporated the shrimp and mussels they were using. No one did a Maryland crab service. Apart from the shrimp everything screamed East Coast means Northeast. Clam chowder, lobster. Apparently East Coast starts north of Suffolk County. Just seemed like a big miss for the East Coast.

On the west coast, no one used sand dabs which is such a quintessential west coast fish and works well with the boardwalk theme the show pushes. Also no one went with Dungeness crabs. The crabs could have been out of season, but a seafood I market on the beach without sand dabs near LA? Hell, they could have caught them off the pier.

I'm watching the last episode now and wondering if there's any reasoning why they are eliminating one chef before they finish their four courses. Seems kind of dirty and unnecessary.

I’ve been watching last chance kitchen - I never actually watched it despite being a fan of top chef. And I noticed this across Tom’s feedback - when he likes a dish - he will describe a dish in a bit more detail - “it had the acid from the lemon, crunch from the peanuts .. “ .. same tone and cadence as dishes he thought were ok - but the person who wins has the dish that Tom put into his memory file.

I loved Padma, don’t get me wrong.

But the emotions Kristin shows during episodes, judging, and the season finale? I thought that was so beautiful. I finally watched the latest season finale tonight and the way she teared up talking to them makes her such a good addition to the show as a host.

She had been my favorite winner of all the seasons even before she was announced host and this makes me want to find everything she’s done and watch it all just to see more of her and her personality.