{"id":1007,"date":"2026-06-02T05:37:48","date_gmt":"2026-06-02T05:37:48","guid":{"rendered":"https:\/\/uspropertymoves.com\/?p=1007"},"modified":"2026-06-02T05:37:48","modified_gmt":"2026-06-02T05:37:48","slug":"gail-simmons-will-gladly-show-you-the-rules-for-top-chef-judging","status":"publish","type":"post","link":"https:\/\/uspropertymoves.com\/?p=1007","title":{"rendered":"Gail Simmons Will Gladly Show You the Rules for \u2018Top Chef\u2019 Judging"},"content":{"rendered":"
\n<\/p>\n
\n

\n\tAs longtime viewers of Top Chef<\/em> can corroborate, Gail Simmons is unflappable \u2014\u00a0unless, as seen during a recent episode of the Bravo competition, a live snake finds its way under the Judges\u2019 Table. <\/p>\n

Read more Emmy Predictions via Feinberg Forecast: Updated Standings With 10 Days Until Nominations Voting<\/a><\/p>\n

\n\tSimmons\u2019 mettle, as well as that of fellow judges Tom Colicchio and Kirsten Kish, was tested again that episode after the reptile in question was removed and the eliminated chef (slightly stale spoiler here), Sieger, took issue with his eviction over a texturally unpleasant mousse. He later asked that producers show him the Top Chef<\/em> rulebook for judging, a rare moment of personality-driven drama for a franchise that has intentionally avoided the reality tropes typically platformed on other competitions. \u201cWe don\u2019t do things for reaction\u2019s sake,\u201d says Simmons. \u201cThat has been a constant for many, many years.\u201d<\/p>\n

\nTop Chef<\/em> judge since day one and an executive producer for many years, Simmons\u2019 day job is at the Emmy-winning series. But the former Food & Wine executive and longtime writer always has other things on her plate. Come November, she releases her third book: Guesting: How to Show Up, Win Over Your Host and Make the Most of Any Occasion<\/em>. During a recent episode of\u00a0The Hollywood Reporter<\/em>\u00a0podcast\u00a0I\u2019m Having an Episode\u00a0<\/em>(Spotify,\u00a0Amazon Music,\u00a0Apple), Simmons pondered the timeline for another All-Stars <\/em>season of Top Chef<\/em>, talked through some of the lessons her book can teach \u2014\u00a0what should<\/em> you do when seated next to an asshole at a dinner party? \u2014\u00a0and, naturally, shared her thoughts on being challenged at the Judges\u2019 Table.<\/p>\n

\nFirst, can I get a copy of the rules right now?<\/strong>\n<\/p>\n

\n\tYes. We will provide the rules, as you\u2019ve seen, to anyone who requires the rules. It\u2019s complicated. Top Chef<\/em> this season has been amazing. I think our chefs have cooked beautifully; they\u2019re so interesting and we\u2019re getting down to the wire. As that happens, tensions run high. Sometimes it\u2019s hard to make sure that everyone is clear on the reasons that we make decisions. Our Asheville hurricane relief episode was great for a lot of reasons, but it also was a check for us as judges and producers on how we communicate clearly to our chefs and to our audience.<\/p>\n

\nI\u2019m sure he had his reasons, but it did remind me of the first two seasons when the show was much more about the personality and hotheadness of reality. Was it odd for you to experience after operating with such a different tone for so long?\u00a0<\/strong><\/p>\n

\n\tIt is always a bit of a check when a contestant fights back on a decision we make, but I appreciate it. I was gonna say I like<\/em> it, but that\u2019s not the right word. It\u2019s not that I like it. I don\u2019t thrill in their frustration or in getting into conflicts with them. That\u2019s not my role\u00a0\u2014 certainly not anymore, nor was it ever \u2014 but as a show, to your point, have come so far in the judging process. Our criticism is meant to be critical, constructive, helpful and, also, it has to support the decision that we\u2019re making. Sometimes that can be unclear, and I appreciate when our contestants question us if they aren\u2019t clear.\u00a0<\/p>\n

\nFair.<\/strong><\/p>\n

\n\tYou don\u2019t want them to just blindly accept all our decisions, because sometimes, we\u2019re not right. It\u2019s possible that we aren\u2019t seeing things clearly or that we don\u2019t understand an intention or that we are misinterpreting information. So we always want to make sure we have that conversation and think, \u201cWait a second, are we playing by the rules here?\u201d But in this case with Sieger, I think he didn\u2019t understand how the game is played.<\/p>\n

\nIt did appear as if he got it after the producers handed him the rules and he read them aloud. But who can tell?\u00a0<\/strong><\/p>\n

\n\tThey\u2019re the rules. The proof is in the pudding, so to speak. He was frustrated. I\u2019ve seen this a lot with chefs because I understand that they don\u2019t know what else we\u2019re tasting, right? They don\u2019t know what they are up against.\u00a0<\/p>\n

\nWe\u2019re also ignoring the fact that you were essentially attacked by a snake during this episode.\u00a0<\/strong><\/p>\n

\n\tWe were also attacked by a snake. Side note: The morning that the chefs all moved from Greenville to Asheville to do their little day trip, Kristen [Kish] and I went for a bike ride on Swamp Rabbit Trail. About halfway through, we had to stop very abruptly because there was a giant black snake in the trail. I don\u2019t see many snakes. I\u2019m from Canada and I live in New York City. It\u2019s very rare that I have seen snakes in my lifetime. Then, 24 hours later, we\u2019re at this judge\u2019s table in the middle of the forest. And Tom [Colicchio] casually mentions that there\u2019s a giant black snake that\u2019s about to wrap itself around our contestants and then slither right under the judges\u2019 table towards us.<\/p>\n

\nYou have been working in various parts of the food world for your entire career. How has your definition of good food changed?<\/strong><\/p>\n

Enormously. Think back to the beginning of just the show \u2014 it has been two decades, right? \u2014\u00a0my personal definition of great food and really fine dining has changed so much. As a population, we\u2019ve become so much more educated. Our vocabularies are stronger about what we value and don\u2019t value about food. I also think we have all learned so much about perspective on great foods of the world. Even 20 years ago, certainly 30 years ago, the idea of sort of fine dining and fancy food was all very Western. Now I think we realize just how many cuisines of the world not only shaped the way we eat here in America, but need to be valued at the same level.\u00a0<\/p>\n

\nWhat is an immediate turnoff for you at a new restaurant?<\/strong>\n<\/p>\n

\n\tServers reading the table is important. That and assuming that diners know more than they do. I want servers to assume we know more than we do. Yes, it\u2019s a new restaurant, I\u2019ve never eaten here before and I\u2019m excited for you to tell me what the best thing is. I\u2019m excited to experience it. But assume and know that I\u2019ve eaten at restaurants before. I don\u2019t necessarily need every single thing explained to me.<\/p>\n

Read more Roadmap Writers Partners With Aevitas Creative Management For Emerging Author Development Program<\/a><\/p>\n

\nI\u2019m glad you bring up hospitality because you have a new book about being a good guest coming out in November. <\/strong><\/p>\n

\n\tIt\u2019s called Guesting<\/em> and it is a lot about hospitality, but taking a look at it flipped upside down. Very little has ever written about what it\u2019s like to be a guest and how we can do it better too \u2014 how being a guest is a reciprocal relationship. I think that being a guest is something that has fallen to the wayside. We don\u2019t think about it that much. And I think that\u2019s why there\u2019s a lot of loneliness in our world right now. And it\u2019s very easy to kind of say \u201cno\u201d and doom scroll on your couch and your sweatpants. But if we all got up and cared for our communities a little better, I think it would just benefit all of us. It\u2019s just about the reciprocal relationship of a guest and a host.\u00a0<\/p>\n

\nTo your point, I don\u2019t feel vulnerable when I\u2019m hosting a dinner party. I feel vulnerable when I\u2019m in someone else\u2019s space and want to be helpful but not annoying. <\/strong><\/p>\n

\n\tThere\u2019s a lot of social anxiety around it! What do I bring? What do I wear? What if I don\u2019t know anybody? What if they seat me beside an asshole? What if I have an allergy? What if I am running late? All these things that are rightfully anxiety-provoking and awkward. Let\u2019s talk about them and give a bit of a roadmap so that everybody can do it better.<\/p>\n

\nIs there a passage about what to do if you\u2019re seated next to an asshole?<\/strong><\/p>\n

\n\tYes! We\u2019ve all been seated next to an asshole. It\u2019s more about the fact that it\u2019s finite. You can do it, because you\u2019re an adult. It\u2019s just a meal, even if it\u2019s feeling like forever. My advice in those scenarios is to change the subject or turn to the other person on your other side, make some small talk, and then make an excuse to get up and check on your host or say hi to a friend across the room. Maybe you load the dishwasher \u2014 after you\u2019ve asked first, because people are very specific about their dishwashers. Never load anyone\u2019s dishwasher without asking.\u00a0<\/p>\n

\nNever load my dishwasher. Period.\u00a0<\/strong><\/p>\n

\n\tRight? If they say no, maybe you can just clear the glasses if you really need to get away from the asshole. There\u2019s always things you can do.<\/p>\n

\nBack to Top Chef<\/em>, so much has been written about how GLP-1 usage is impacting the restaurant industry and food in America. I went into this season of the show half-expecting a GLP-1 challenge.<\/strong><\/p>\n

\n\tWe are not there yet. I mean, everybody\u2019s got a price. (Laughs<\/em>.) So if someone wants to make us an offer, I\u2019m sure we can accommodate one. But, as of yet, it\u2019s really not our MO. It is a conversation that restaurants are absolutely having. People are eating less. Portions are going down, which, in some ways, is a good thing. Portions in this country have usually been huge. It\u2019s a conversation because it also does affect [the] bottom line. If they\u2019re smaller, you can\u2019t charge the same amount for them and the cost of food is so, so high right now. Restaurants are struggling with the margins because there are none. Lowering prices is not gonna get the rent paid. It\u2019s not gonna get the staff paid. It\u2019s a complicated conversation, and I think we\u2019re still in the early phases of seeing how it really affects the world and the economy of restaurants. It scares me a little bit. Well, it scares me for a lot of reasons. But on Top Chef<\/em>, we\u2019re still just thinking about the quality of the food, not the quantity. Thank goodness.<\/p>\n

\nDo you watch any other food television?<\/strong>\n<\/p>\n

\n\tA little, not a ton. I don\u2019t watch a lot of other competition shows. There\u2019s like a couple travel shows I\u2019ve been really interested in seeing lately. I\u2019m interested in the ones that explore and feel like they\u2019re a new take on something that we really haven\u2019t done before. It\u2019s getting harder and harder to do that.<\/p>\n

\nHow often do you think the show can do an All-Stars<\/em> season?\u00a0<\/strong><\/p>\n

\n\tI have asked that question. I think, at this stage, more often than not. I could be wrong on the exact number, but more than 300 [have been on Top Chef<\/em>] at this stage. So many of them are household names, who are beloved, who\u2019ve gone on to extraordinary things. Look at the Food Network. They do lots of shows over and over again with the same talent. I think we can do it a lot. As long as we change our all-star seasons to be fueled by different formulas and the structure remains the same on our show always. I feel like we could probably do one again pretty soon.<\/p>\n

\nI\u2019m glad you brought up the Food Network. I\u2019ve been saying this for years, but I firmly believe that the channel has become the Top Chef<\/em> Senior Tour. <\/strong><\/p>\n

\n\tIt is. We\u2019re a casting agency, very proudly. We all acknowledge it. We all laugh. I follow a lot of them on Instagram, of course. And when they announce the cast of a new cooking competition show \u2014 like eight out of 10 chefs are our former Top Chef<\/em> contestants, winners, fan favorites. But for reason. Bravo doesn\u2019t necessarily have a path for them afterwards. We give them tons of opportunity, we give them this platform and then we send them off into the wild. Unless we are gonna offer an entire network of shows for them to work on afterwards, good for them. The best ones are finding their way to really great opportunities. I love that they\u2019re all cooking. They\u2019re cooking so hard.<\/p>\n

Read more Na Hong-jin\u2019s Record-Selling Cannes Monster Movie \u2018Hope\u2019 Sets September Theatrical Release<\/a><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Top Chef judge Gail Simmons talks timeline for another All-Stars, Food Network using their show as a casting pool and potential for a GLP-1 challenge.<\/p>\n","protected":false},"author":1,"featured_media":1006,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[355,776],"class_list":["post-1007","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-interesting","tag-bravo","tag-top-chef"],"yoast_head":"\nGail Simmons Will Gladly Show You the Rules for \u2018Top Chef\u2019 Judging - US Property Moves<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/uspropertymoves.com\/?p=1007\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gail Simmons Will Gladly Show You the Rules for \u2018Top Chef\u2019 Judging - 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