Bienvienuto a Top Chef Tres: Mee-AH-mee!
I'll make you a deal: that will be the one and only Miami cliche or use of espanol in this space if Marcel will swear immediately to abandon his gangsta-rap dreams. That's all I ask. Seriously, duden the name of all that's holy, please stop. Now then, having gotten that off my chest: Hello, TC fans! Great to be here! This is the place you'll be turning to for the answers to the following questions: -Which chef from seasons 1 or 2 was a total diva during the shooting of the preview episode, 4-Star All Stars, last week!? - What was it like shooting TC3 in Miami? - And what the hell possessed me to wear that loud-as-hell, pink floral shirt in the All-Star episode last Wednesday, when I know good and well that pink ain't my color? (Hint: think TV producers...)
For now, though, I thought I'd update you all on what my Queer Eye castmates and I have been up to since we finished shooting and what's coming in the finale season later this year on Bravo? After we wrapped our 100th episode, QE finished production for good, and, to be honest, all five of us were happy about that. As much as we love the show, our crew, and each other, it was a very demanding job; it took almost a week just to make a single episode, which left precious little time for anything else over the past four years. None of us wanted to wax guys' backs for our entire careers. And besides, we got our Emmy. What more do ya want?!
So now, we're all off doing new projects like this one and looking forward to the 10-episode, finale season of Queer Eye, slated for later this year on Bravo. Watch for it! I think our last ten shows are some of the best we've ever made. And there's a very special episode, in which you'll get to see * lots* of your favorite straight guys from over the years. We really pulled out all the stops! Aside from guesting on "Top Chef," I'm the host/narrator of a new public television show called "Uncorked: Wine Made Simple," debuting in more than 150 markets this summer (check your local PBS listings!). It's a lavish, beautiful production. I'm also continuing to judge cooking elsewhere, including on a show that originated in Japan and runs on a cooking-related cable network (wink-wink). I'm developing a couple of shows of my own. And I continue to work promoting my cookbook, "The Food You Want to Eat: 100 Smart, Simple Recipes," which is available everywhere, including via this website or through Amazon.