I'm going to have to disagree with everyone else's comments. I liked Tyler. I thought he had potential. I don't think it was fair that he didn't get the chance to actually cook. It's not Top Butcher. It's Top Chef. It's been said a million times, it's about what ends up on the plate. It was not a good move on Grayson's part to leave her butchering up to someone who hasn't had a lot of butchering experience. I got Tyler Stone's cookbook for Christmas, and from what I can see, he is heaps more talented than any of the people who made it.

I think the new opening idea was a miss for the show. One of the things that I love about Top Chef is that the cheftestants are so professional and seem like they're in a special class (which they are). By opening the show with tryouts that required the chefs to be judged immediately, the show eliminated that sense of authority and expertmanship. They seemed less like chefs of a special class and more like elevated Hell's Kitchen contestants, which they are not, we all know. I am introducing a friend to TC this season, and seeing it through his eyes made me try to figure out why it wasn't as good a start to the show.

I live in San Antonio. First of all; I really don't think we got up a high as 110. Secondly: I work outside every day on black asphalt. What is that saying about heat and the kitchen? Maybe you're too "delicate."

Love how Tyler got sent...kudos to you Tom

Love the "cook for a coat" auditions. Like others I wish it had been a two hour premier. Loved, loved, loved the dismissal of the "Butcher", it was refreshing to see and well done. Hope to see Tony Bourdain at some point, his wit, insight and the sheer terror he invokes in the contestants is entertaining. I also have to agree with a previous post regarding judge Hugh... not as awe-inspiring as the other judges and he definately needs the tweezers taken to that uni-brow. Looking forward to the new season.

Tom, first of all you are adorable and there is something so nice looking about you I loved how you handled the man with the arrogant attitude, he would have never made it. I am Italian, are you? I love the show. Thank you!! Michele Grieco

Remember producers cast in part with a view towards creating drama, not just picking the absolute best cooks in the applicant pool. So being eccentric, having lots of tats/piercings, or just having a monstrous ego is a plus getting on the show. Stone was probably picked because of his incredible cockiness being so out of line with his resume. The producers probably figured he would either instigate some scenes with other contestants or would suffer a humiliating comeuppance over technical performance.

I'll bet they didn't think it would happen so soon. I didn't.

I still love the reaction to the chef who couldn't butcher the pork tenderloin.

You should consider doing a video commentary the way Eric Ripert did last season. I really enjoyed getting coming to bravotv.com and watching those commentaries.
Oh and booting that kid who was completely lost was awesome.

Epic FAIL not coming to Houston! Best city in Texas and better food than the other three cities combined! Top Chef seriously missed out on that one.

I enjoyed the change to the opener. As a stay at home chef I enjoy this show and only wish I had any of these chefs skills.

Big thumbs up to the "cook for coats" concept. I really like it alot. It gives us a chance to get to know some of the chefs a bit better. So very glad my favorite show is back on the air again. I miss you guys when you're not on.

Why not Houston? We are more sophisticated eaters than our much, much smaller other cities.

Just as an FYI regarding Emiril and Anthony Bourdain - Bourdain seemed to have revised his opinion of Emiril and went to visit him at one of his restaurants in New Orleans and taped it for No Reservations. So I don't think Emiril's presence would stop Bourdain from showing up this season (don't know if he does or doesn't though).

WELCOME to TEXAS...Mr Colicchio,
I apologize for our god-awful heat this last summer in Texas. Believe us when we say we were miserable and the heat didnt end until the end of Sept.
I hope that you got to enjoy the night life and music in Austin?...
the show is amazing, I have watched from the very first season and am still waiting for you to invite me to eat at one of your restaurants :)

as an up and coming culinary arts gentlemen i found that the meat that was butchered was a little rediculous. After watching the show i went into My work, Two Rivers fish and steak house, interested in learning how to cut meats and i have also learned how to debone a portion of Rockfish. I find these simple tasks are basic skills that a person must have before callin themselves a Chef. In your own words Chef Colicchio the word Chef means boss, and if u do not have those neccasary skills u cannot be a boss. I found this incident very disheartening yet i learned from this chefs mistake.

For those that don't think it's fair that they have handed out so many of the jackets before the final group... How do we know that they have not already cooked and we have only been shown the first 2 groups? I am not concerned that they will possibly lose a great contestant to so many jackets already being passed out. The chefs who have been shown to be chosen already should make for a great season.

Tom,
Thanks for remaining respectful of the inexperienced and over-zealous first contestant to go.
I appreciate the butchery testing right up front this year. As a culinary instructor, I believe this is an all too common culinary fundamental which is escaping cooks' skill set.
While the throngs were happy to see you dismiss him, I for one was a bit saddened and I'm sure he could cook out of the grociery store quite well.
As you and I both know, Chef's must not only know how to make great food, but money as well. Butchering makes money, period.
My latest mantra on food is this, "no bones, no flavor." Top Chef is the one true Culinary display on TV. Thanks for keeping it authentic and relevant.

I love the cook for your coat challenge. I loved that you sent the young guy home before he even cooked. He couldn't Butcher to save his life and didn't care that he ruined the girls tenderloin.

Sending someone home for bad butchering when not everyone was having to show their butchering skills and then handing out most of the chef's coats with a third of the contestants trying for the last handful, could indicate to more cynical viewers that the Top Chef producers had already picked their contestants before the cooking even started.

Chef I first want to say I'm a real fan of Top Chef....and great job cutting Tyler the man was so full of himself I knew he wasn't going to make it...so please keep up the good work...I will be watching..Oh!! My Birthday in the 23rd of Nov. would love to make it to New York to dine at your restaurant..please let if I need to make reservations.

Welcome back! Loved the opening and Emril. my fingers are itching for my shows.

It's too bad Tyler couldn't have channeled Spike's grandfathers when he (seriously) butchered that pork! My money is on Miss Pig Skin Ravioli! I've learned so much from all 8 seasons, but when are we going to see DVDs for seasons 1, 2 and 3.

Excellent 1st episode, wish it were a 2 hour premiere. With so many Cheftestants left to cook (10 + 4 in the bubble), and only 5 slots left, I wonder if the producers will add more chef slots in a surprise twist?

I very much like the new format, where the 'wanna-bes' are shown to stink and are eliminated right away, instead of having to sit through five or six shows until you can say "finally that idiot is gone!"
To those who are missing Tony Bourdain: me too, I love this guy, but if you have read 'Kitchen Confidential', remember Tony had a few choice and not-so-nice comments about Emeril. The one I can't quite quote since I don't have the book in front of me goes something like 'fuzzy-headed ewok-like...with a catch phrase'. So I will be very surprised if Tony and Emeril are ever in the studio at the same time.
Looking forward to seeing Eric 'The Silver Fox' Ripert as well, he is awesome!
Loved the quick execution of the bigmouth who couldn't find his very own butcher in the Top Chef kitchen. If the wiseass kid was smarter, he would have given the butchering over to someone else, like the vegetarian restaurant chef did. If you're too arrogant to know when you need help, you do NOT belong in a chef's kitchen! A chef is a leader, not just a cook, and good leaders play to their strengths and delegate the rest of the prep to whoever has the best knife skills.
I love this show, it reminds me how much I miss cooking in a good restaurant. Most of the cheftestants remind me of former colleagues as well. Such a fun life. Cheers to you all and good luck!

Sending home that arrogant kid was EPIC!! Best new moment in Top Chef history. I love this show!

Why on earth would you not film in Houston??!? Are you kidding? With all the amazing chefs, restaurants, and atmosphere, you missed out!

I LOVE the new "Cook for Coats" concept! But I REALLY wish the "suits" at Bravo would have made the first episode a TWO HOUR premiere. That way we would have this unnatural break in the action. Yes, I know it creates drama and a "can't wait" feeling of anticipation. BUT, I think having a major, TWO-HOUR premiere would have taken this new "Cook for Coats" concept over the top! Having said that, it was a lot of fun watching the picks - almost like a sports draft - and trying to keep up with how many slots were left, who's the strongest on the bubble, etc. GREAT BEGINNING! I just wish it was a bit longer to fully take advantage of the concept.

i'm curious why the girl that had the tenderloin wasn't just allowed to have the chops since the douche' boy got cut so early....and yes they knew he was a douche' before he got to the first episode, just watch his lame audition tape!

Tom, welcome back! I already love the new format. Every season, we wonder "who was #17? and why didn't he/she make it when these guys did make it?" Now we get to see the cheftestants display their chops. And, we have already gotten to see you and Emeril show these youngsters that TC is a serious competition and no game.

TC's not just cooking, it's also leadership, so thanks for pointing out to the woman whose tenderloin was butchered (in every sense of the word) never to trust her fellow cheftestants. And speaking of butchering, THANK YOU for bringing the hammer DOWN on that guy! Talk about disrespecting your ingredients! He was a disgrace to passionate cooks everywhere.

What a pity it was too hot to sightsee when you were filming. San Antonio is a glorious city, and so much more than just the Alamo. We're really looking forward to this season!

This first episode held my attention. I liked the format. However, due to so few spots available and an entire group left to cook (as well as the "bubble" cooks), it seems unfair that you gave so many coats away without much thought. What if the entire 10 remaining untried cooks do extremely well? It would have been more fair if you held off giving away the coats until EVERYONE made their meals. Then the judges could have deliberated and made decisions based on the food that stood out. At this point, there are 15 chefs vying for 5 remaining spots. Regarding the pompous little porker who lacked butchering skills: when you sent him home, I thought, "Bravo - well done!" It was great to see you school him.

Excellent first ep. And, Tom, thanks for mentioning Emeril and his no-nonsense attitude. He was almost scary in there -- people are mostly used to his persona from his own TV show, and this strips that away to reveal a VERY serious chef who, like you, has a weapons-grade B.S. detector. This is gonna be great.

Loved it when you sent the jerk home. He had no respect for the meat or the other chefs. After saying he could cut better then THOSE guys and then displaying his complete ignorance of how to butcher the meat it was great to see him sent home.

Great first episode of the new season! I am a terrible cook, so Top Chef is like watching porn: all the stuff I'll never do, but wish I could. As a native Chicagoan, I am very excited to see Chicago represent. Love that there are quite a lot of female chefs...maybe Gail will give one of them a chance (looks like she chose her favorite contestant to make eyes at). However, I thought the surprise of "you're not really in" and then the exiting camera shot was a little too American Idol. Like the ridiculous final Quick Fire of one-handed cooking--stop that stupid stuff and let the best chef cook, dammit! My fingers are crossed we get to have guest judges "Tony" Bourdain (for an honest and hilarious opinion), Eric "The Ripper" Ripert (sweetest judge), and Dallas-based Tiffany "Beaumont" Derry (gotta have TX represent)!

At least the contestant that you told to leave now had sufficient wits about him remaining that , despite his disappointment, he remembered to take his food out of the oven before walking out the door. Good for him. That was a responsible thing to do.

To producers, film editors: May we please have many, many fewer film clips of contestant interviews and more more film clips depicting the actual food preparation. I always cringe with the close-ups of the contestants during their interviews; I don't want to look down their throats. I don't want to hear any more about "I cook with love." (Big sigh) With the change I've suggested your viewers who've been so loyal for nine years may be able to improve their *own* cooking from viewing TopChef. Wouldn't that be a treat for each family.

In any event, I love TOP CHEF for the entertainment value, and I love the critical comments from the judges. I have learned; now I don't forget to season foods. (smile)

i am in love with you (TOM) and your style i just love the way your give us a wounderful knowledge of cookiing and some of the dishes are amzeing. I hopes this seasons is just as exsiting as ever,lol

Great to have the show back; your additional commentary is very much appreciated, Tom. The new format is nice.. extending the season with these preliminaries doesn't hurt, as we get more of what we love. In that vein and with respect to the fact that 11 out of 16 slots are given away (with 10+4 left to cook), I'm sure Bravo wouldn't mind shelling out for an extra coat or two -- an extra several of episodes or the added pressure of a double elimination round would pay dividends on the minor sartorial investment, I imagine!

I will admit to being slight wroth with the fact that Hugh Acheson has been chosen as a judge, however. The man was eliminated in the first round of Masters and only got modestly far because of a technicality. That, my friends brings the otherwise austere quality of judgement down a considerable skosh.

Give Hughnibrow a pair of Top Chef tweezers, send him back Five & Ten, and get a truly worthy chef on that panel posthaste!

Tom, I agree with your judgment in sending the young man home who didn't know how to butcher that pig. I agree as a chief he must know how to prepare the ingredients. As a father and pastor I take extra care in cook food for my two girls (one of whom has gone through three open heart surgeries). I never had to butcher anything but I believe his attitude and lack of concern for his fellow chiefs earned him the early audios.

Love the show, The new format in great but you missed out on the real Texas.......You should have came out to the oil patch of west Texas we aint as fancy but real............

..and Padma looks great, Tom, I hope your back is feeling better.

I feel so much better now that Tom Collichio is back in my life for an hour a week. Great idea to screen these chefs and get a small glimpse into their cooking story. I am not so neurotic or obsessed about the third group and whether they have a fair shot. But I suspect that the bubble people are going to get axed. I'll bet it boils down to one slot open. This is the biz.

Tom,

Thank you so much for sending that arrogant guy Tyler home. It was great!! I couldn't believe how he was laughing while you were telling him how badly he hacked that poor piece of pork. Great start to the new season. Can't wait to see the rest of the season. I love you guys!

You don't need to comment on the Boy Who Can't Butcher. Your facial expression is enough.

Looking forward to this season!

I liked the beginning ep. It held my attention because of the nature of it. I only wish it was extended by 30 minutes in order to get the last group in. When you dismissed that cocky cook right away, I thought, "Bravo, well done!" It was no time for 2nd chances for that pompous porker.

I loved the first episode! I usually catch the show on a rerun, but I was more then happy to watch this episode first time around!
I live just outside of Austin, Tx and I will confirm that the whole summer, we were over 100 degrees every day!
Love the show!!

I agree with hf12 the same challenge would have been better. Alot of cooking challenge shows have started ( I think because of the sucess of Top Chef ) But I feel the challenges are getting alittle out of hand and to difficult. I really am afraid Top Chef may start changing TO MUCH.

Tom I have nothing but respect for you especially after the all star season..thank you sending that arrogant young man home...and how you did it..honest but classy..

Tom, My wife and I are die hard fans of the show. My only gripe is why 10 p.m. and why only 1 hour for the first episode? We do Tivo it but it would be great if it were on at 8 or 9 ? Anyhow we hope to make it to one of your resturants one day. The young kid was way to cocky. I wonder if he is a good cook? I am and never butchered anything. But I feel I would have done a better job than he did. Top Chef not Top cook. Keep it coming it is the best show on TV.
Christopher & Mary Wall
Fuquay Varina, NC.

Good to have you back for another season, looks to be a good one. My question is what would have happened if the first 2 groups hit it out of the ballpark and the 16 were chosen without the final group even cooking? Seems like a little unfair not to even get a chance. That being said I like the cook in, and my only complaint is Tom should have smacked The Ripper over the head with a slab of bacon afer he was dismissed for giving new meaning to the term " Butcher"

You were right to send that arrogant kid packing, however, I didn't tune in last night to watch auditions for the show. I liked your old formula better, this new approach seems like you are taking a page from American Idol.