Gail Simmons

Gail Simmons appreciates the season opener's classic challenges.

on Nov 7, 20120

Bravotv.com: Well next we’re on to Emeril’s kitchen, where he makes his chefs make soup. 
GS: It was a good group. Soup is also a thing that appears very simple to make, but you need to build a lot of flavor. You can make it quickly, but you want it to stand out and have it be fresh and full and rich and deep.  So I thought it was actually a good challenge to see what they did. And I love how diverse the soups were; all completely different.

I can only imagine how complicated it was for Stephanie and Kristen to be cooking together. You’re so used to cooking with a team, cooking on a line where you’re there to help each other, not to battle against each other. It’s counter-intuitive when you’re at a really high level in the kitchen to have to compete against your fellow chefs all of a sudden.

Josh did a great job. He is taking the risk of possibly missing his child's birth by being on the show. I don’t think it’s his first child, but still, it’s pretty crazy how much that matters. 

Bravotv.com: Next up is Wolfgang and the omelets.
GS: The omelets! Classic French challenge. Some of them were brown and crusty. And I noticed that a few chefs put a vegetable mess on top of their omelet creations in order to make sure Wolfgang didn’t see what was underneath! But Wolfgang seemed so nice about it. I think Wolfgang’s just a softie. I would not have been that tolerant!

Bravotv.com: Next we’re in Hugh’s kitchen, where they make salads.
GS: Yes, there was a lot of run-around and craziness going on. I liked seeing Hugh in the kitchen. I’ve actually never seen him in his own kitchen before. Adorable!

Bravotv.com: Gina didn't seem to be too thrilled about going home -- she referred to herself as "a movement." 
GS: That was great -- she was horrified at being removed! It’s a huge shock to your ego and often you don’t know exactly why you are eliminated, but that’s because you only taste your own dish. You don’t have perspective on yourself. That’s what I meant when I said before that they contestants have to learn to cook to each chef’s expectations, even when they don’t know them. 

Bravotv.com: So what can we expect from the new season, moving forward? The trailer looks really good at the end.
GS: Every season we try to do something totally new and different. Especially this season, there are a few huge twists in the plot that I cannot wait to reveal to the world! We really tried to get a little more back-to-basics with regards to the food and the challenges. The guest judges are still amazing, and we have so much fun with them, but the challenges are more streamlined this time around, and I think and that’s really helpful and exciting. Seattle’s also just really beautiful, especially in July when we shot the show. Great weather. Food is at its peak: all those beautiful fruits and vegetables and seafood! I gorged myself on Rainier cherries and peaches the whole time we were there. It’s a pretty incredible corner of the world and I cannot wait for our audience to explore it with us! 

4 comments
tellisalantro
tellisalantro

i think the biggest part of the success of this show is the cast from the start was great. and it keeps getting better. 

spmeh
spmeh

Very disappointed that there is only one African American chef and apparently no Hispanic chefs.

borbor
borbor

I love Hugh's facial expressions regarding the Belgian Double Knight. Also the way he ALMOST shut up Gina regarding her "delicious" salad.  That plate of grilled zucchini and hairy carrots did not look like Top Chef material at all. She's a movement!

Sabayon
Sabayon

 @spmeh

 I believe the selection is made by choosing the most promising from among those who apply.  If the criterion is for anything other than skill and talent then the show becomes a social program rather than a cooking competition.