I don’t know what it is about the number ten that feels more momentous than nine or eleven, but whatever the reason, it feels like a milestone to have reached Top Chef’s tenth season. It's been great to have traveled not only the country but the globe with this show and with the talented and energetic chefs who have competed so hard over the past several years. Whether you’ve been with us from the beginning or have just begun watching, thank you for tuning in --I’m excited to be going to Seattle for Season 10 with you.
Seattle’s a great food town. I remember back in the '80s -- it might have been ’84 or ’85 -- as more and more stuff was being written about how the Pacific Northwest was becoming the new San Francisco, food-wise. I was between jobs (and girlfriends), and came so close to packing up my car and everything I own, and just going there and figuring it out when I got there. I was so close -- I had a whiff of what the city was on the verge of becoming and thought it would be great to be a part of it. While it’s all worked out just fine for me back East, it has taken me nearly 30 years to finally get there. In the interim, with all the great restaurants that have been established there, the promise that Seattle would become a food mecca has definitely come true.
So I was pleased with the producers’ decision to go to Seattle. But first we had to settle on just who would be coming with us. A chef’s resume is certainly important, and those of the would-be contestants made a great first step in screening the applicants, but it was great last season to actually have the chance to ask the chefs to show us what they were made of, and to select as the season’s competitors only those whom we felt had a true chance of winning the title. I think I speak for all of the judges when I say that we wanted the opportunity to do so again this season.