What a week. Election yesterday, and the premiere of Top Chef: Seattle tonight! As someone who lived in Seattle for the past six years, I’m especially excited to see what beautiful Northwest sights and tasty Seattle restaurants they decide to feature this season. (It doesn’t seem fair; when they did Top Chef in Austin I was in Seattle, then I moved to Austin and they went to Seattle! I just want to befriend Padma!) Anyway, what I’m saying is: I’m psyched for tonight, so obviously I was also psyched when I got the chance to jump on a call with Wolfgang Puck, one of the judges this season, to get a sneak peek at what we can expect from Top Chef 10.
On thing Wolfie (can I call him Wolfie? I feel like we’re BFF at this point, so it’s probably cool) is particularly vehement about is the whole “back to basics” thing that Top Chef is touting this season. He explained: “To me… I judge these chefs on how they can cook an egg… I say, okay, make me an omelet. All these people say they cook in fancy restaurants, but you need to know the basics. Cooking an egg is like cooking a steak or something. Oil, butter, some cream, cook them fast enough so they’re cook on the outside and soft in the center. And it’s amazing how few professional cooks can actually do that.”
Amen, my Austrian brother.
Wolfie says it was interesting to see the new contestants and the choices they make. Some he assumed would be good ended up being very spotty, and a lot of them “tried too hard.” He described the judging experience as, “some terrific dishes where I said ‘wow, I would hire them!’ Then the next show, ‘wow, is that the same person?'”