Top (Executive) Chef

Long time readers have read my detailed thoughts about the unfortunate state of food programming that has slightly tormented me over the past few years.  (You can find my long rants on the Food Network here.)

One of the bright spots in the food television world has been Top Chef.    After season two, I was not only hooked on the show, but I thanked the culinary gods for finally putting food programming on the air that was somewhat entertaining.

Thankfully, my feelings for Top Chef have not changed much as we head into the thick of Season 4.   I still think the show has retained much of its heart and soul and continues to be at the top of my must see TV list.   

But.   

Yeah, but.

What could I possibly criticize about  the current state of Top Chef, considering it's must see TV and it's probably at its peak of popularity?

In a nutshell, I think the move to almost exclusively cast executive/sous/line cooks from high-end restaurants across the country has resulted in a homogeneous set of cooking styles and techniques on the show, resulting in Quickfire and Elimination challenges that serve up dishes from contestants that are all coming from the same perspective - that of the the two-four star, big city restaurant chef.

Let's take a step back.

There's no doubt that the quality of chefs across the board needed an upgrading from Season One.     At some point, it became clear to the viewer that the cute but slightly unpolished contestants with untraditional experiences (caterers, sommeliers, etc) were never going to win the top prize.   And as the seasons have gone on, contestants like Stephen from Season 1 have been slowly weeded out for the likes of high-end restaurant chefs from the culinary capitals of the country.   Sure, maybe  one or two folks with untraditional cooking experience have trickled into the pool (Betty was billed  as more of a caterer in Season 2, as was Micah in Season 3), but they proved to be either total hacks or inconsistent,  further pushing the producers of Season 4 down the path toward selecting candidates from the traditional restaurant pool.

My issue with this approach is based on an observation I've made as a passionate restaurant diner eating and living in NYC for the past ten years.    The high end dining  world  in a  city like NYC has created a restaurant formula upon which all of the current contestants from Top Chef are born and raised.   With all of these chefs coming from the same cooking and food culture, they all have similar philosophies, techniques and ideas.   Their food all has the same polish.   Their plating looks the same across the board.    The dishes that are being churned out each and every episode look very familiar to me.      Why? Because I have seen them all before.    Every Friday and Saturday night while eating out in New York City.

From a food perspective, I'd like to see a seasoned cook with untraditional experience in the mix as well.    Speaking from my own perspective, I can tell you that because I don't have traditional restaurant experience, I would most likely be cooking dishes that seemed a bit different from the rest of the restaurant chef contestants.  Why? I lead a different life from a line cook in a high end restaurant, for starters.   I have the time to travel.  Time to hit all the restaurants that could provide me with a new spark and a new inspiration.   Therefore, I think it would be hard to pin down what kind of food I'd crank out in a Top Chef atmosphere, because that's how I've trained myself to think and cook over the past ten years.   Like any person in any walk of life, untraditional  experiences lead to unique perspectives and talents, which is a philosophy I think Top Chef is currently lacking. 

This is not meant to read like an ad for me to be on Top Chef.   Rather, it makes me wonder what would happen to the level of culinary and entertainment excitement if the producers of Top Chef looked deeper into the culinary community of this country for high quality talent that could present a unique perspective. 

Imagine if an underdog won a Top Chef, or made it to the finale.  Imagine the home cook/caterer/food writer/unheralded cafe owner/Mexican taco truck owner/five room country bed and breakfast owner knocking off a sous chef from Le Cirque?  Imagine an underdog similar to Michael from Season 2 pulling out a stunning upset?  Imagine the buzz and excitement that would follow something like that.   Beyond cooking and food, there would be a whole human interest, underdog story that could give the show the potential to continue being fresh and exciting a few years down the road.

The question that immediately follows is...could this even happen?  I think the answer is definitely yes, it could.   It would be a long shot, but those rare occasions when long shots become reality are the types of TV moments we all crave.    You saw the Giants win the Super Bowl this year, right?

Clearly the producers of the show would have to give a thorough effort to make sure these wild card contestants could compete on a quality level.   Not only would the producers need to comb the country for this untraditional talent, but they'd also have to probably put them through a bunch of technique and cooking try-outs in order to feel confident these wild cards wouldn't take down the quality of the food on the show.   

My solution to all this would be to have one or two wild card cooks with non-traditional experience on the show each season.  In order to maintain quality, Top Chef should hold a nation wide search for non-restaurant chefs.  They would then invite a list of non-restaurant cooks and chefs to a week long competition and put them through demanding challenges as they'd encounter on the show.  After tasting their food over time and seeing them in battle, the judges would select two wild card contestants that they think can and will compete on a level of quality of the restaurant chefs.   

As of now, I worry that the current Top Chef formula of having restaurant chefs battle year after year will lead to one of my favorite shows becoming a bit predictable and generic.   

Hopefully, one of these seasons, a true wild card will emerge and shake things up a bit.