{"id":6031,"date":"2026-08-27T04:10:18","date_gmt":"2026-08-27T04:10:18","guid":{"rendered":"https:\/\/uspropertymoves.com\/?p=6031"},"modified":"2026-08-27T04:10:18","modified_gmt":"2026-08-27T04:10:18","slug":"tom-colicchio-says-top-chef-has-become-as-important-as-a-james-beard-award","status":"publish","type":"post","link":"https:\/\/uspropertymoves.com\/?p=6031","title":{"rendered":"Tom Colicchio Says \u2018Top Chef\u2019 Has Become as Important as a James Beard Award"},"content":{"rendered":"
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\nTop Chef<\/em>, which has been nominated for 57 Emmys over its 23 seasons, last won in 2010, taking home the top prize of best reality competition program.<\/p>\n

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\n\tThe long-running Bravo cooking-competition series is nominated in that category again this year as well as being up for best reality host (past Top Chef<\/em> winner Kristen Kish in her third season as host), best casting and directing for a reality series.<\/p>\n

\n\tBut longtime judges Tom Colicchio and Gail Simmons think Top Chef<\/em> deserves to win in part because it\u2019s far \u201cmore complicated\u201d than some of the other reality competition nominees.<\/p>\n

\n\t\u201cOur show is not done in a studio. It\u2019s much easier to shoot a show in the studio. We shoot maybe one or two episodes when we stay in the studio. But we\u2019re out on location. We\u2019ve got to pick up and build a kitchen, move 150 people on a crew, trucks, and it\u2019s hard to do,\u201d Colicchio recently told The Hollywood Reporter<\/em>. \u201cSome of the other shows, you\u2019re in a castle. You\u2019re on a set. It\u2019s good show, but still, it\u2019s a set.\u201d<\/p>\n

\n\tSimmons echoes this as she talks about the challenges of making the \u201con location\u201d series, which for its Emmy-nominated season 23, filmed in North Carolina and Greenville, South Carolina.<\/p>\n

\n\t\u201cIt\u2019s a more complicated show to shoot than a lot of other shows in the category, if I may say, and we\u2019re on location in a different place every season,\u201d she told THR<\/em> ahead of season 23 winner Rhoda Magbitang\u2019s dinner at the James Beard House in New York earlier this month, part of this season\u2019s prize package. \u201cThis is not a studio show, and we\u2019re dealing with perishables and knives and fire at all times. And I think sometimes that gets forgotten.\u201d<\/p>\n

\n\tBeyond that, Simmons recalls how this season in particular, which saw one contestant leave midway through for medical reasons after aggravating an injury, was particularly difficult.<\/p>\n

\n\t\u201cIt wasn\u2019t an easy season to shoot, not just for us but for our cast. There were casualties along the way, not just eliminations,\u201d she said. \u201cIt was hard. It was hard for for a lot of reasons, but I think our producers do a really incredible job piecing the jigsaw puzzle together.\u201d<\/p>\n

\n\tBeyond that, though Colicchio and Simmons highlight the \u201chuman story\u201d and \u201chumanity\u201d that came through this season, which also featured a memorable moment early on when the empathetic Kish comforted contestant Nana Araba who was visibly frustrated and emotional after not plating all of the elements of her dish.<\/p>\n

\n\tThe moment reflects part of what Kish brings to the show as she feels more comfortable showing more of herself. \u201cI liken it to a muscle being exercised,\u201d she said of her comfort level as host. \u201cIt\u2019s not that I get stronger in one particular place. The thing that I get stronger in is feeling confident of being fully myself in all the different ways, because every season is different, every challenge is different, every batch of chefs brings a new kind of energy that I have to react to. It is reality television at its finest. It\u2019s happening in real time. I don\u2019t go and spit out a line and then I do the same thing over and over and over again. I react and I feel whatever is happening in the room at the time.\u201d<\/p>\n

\n\tUnlike some other reality competition shows, even ones that involve cooking, Top Chef<\/em> often features strong levels of camaraderie among the competing chefs, who are facing off with different dishes but help each other with emotional support and feedback.<\/p>\n

\n\t\u201cI think [the culinary] industry\u2019s changed a little bit. It\u2019s a lot less cutthroat than it used to be,\u201d Colicchio said of seeing this change. \u201cBut also I think that a lot of these chefs have watched Top Chef<\/em> now or they grew up watching, and they think, \u2018I\u2019m not going to be that person. They don\u2019t want to be that person, and I think they realize that you don\u2019t have to be backstabbing to win this. It\u2019s not like a lot of other reality shows. This is about food that you put on a plate. Backstabbing someone is not going to help you make your dish better. That\u2019s what you have to focus on. Make your dish better. Forget what everybody else is doing. And it\u2019s been the last five or six seasons where you get a real sense that they\u2019re treating it like more like a kitchen because in a kitchen everybody works together. If you don\u2019t work together, you\u2019re going to have terrible service. And I think they all are realizing that it\u2019s going to be a much better experience if they support each other than if they\u2019re fighting each other. Ultimately, they want to win. I think they want to win on their own terms, making the best food.\u201d<\/p>\n

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\n\tIndeed, Colicchio says that\u2019s all it took for Magbitang to win the most recent season.<\/p>\n

\n\t\u201cWe don\u2019t judge on personality; we don\u2019t judge on looks. We judge on food. Her food was consistently the best food,\u201d he says of Magbitang. \u201cAt the end she came on really strong, put up some great dishes and her finale meal was the best meal.\u201d<\/p>\n

\n\tSimmons elaborated more on what made Magbitang stand out.<\/p>\n

\n\t\u201cShe was always incredibly articulate about her food and how she came to be cooking the way she is, her story, her childhood, her family, and she always just had a great sort of confidence about her cooking style and her abilities, and I really appreciated that,\u201d she said. \u201cHer food? I think she has a knack for putting together beautiful flavors. They\u2019re spicy and complex and interesting, and they rely on a lot of deep techniques, some of which I\u2019m not even familiar with. I think the most successful chefs on our show, the winners certainly,\u00a0really internalize the food that they grew up on, make it personal and then differentiate the way they cook it from anyone else who\u2019s also trying to cook the same food.\u201d<\/p>\n

\n\tBoth Simmons and Colicchio have been judging Top Chef<\/em> for its entire 23-season run, and looking ahead they just want to keep going. For Colicchio, he sees the series as a valuable institution up there with prestigious culinary awards.<\/p>\n

\n\t\u201c[Top Chef<\/em> has] become culturally really important to the culinary industry,\u201d Colicchio told THR<\/em>. \u201cAnd so we want to keep it going because it\u2019s that important. It\u2019s as important as a [James] Beard Award or a Food & Wine best new chef award. You win Top Chef<\/em>; that\u2019s a big feather you\u2019re putting in your cap. And you know what it does for the chefs; it gives them a real showcase. And what happens afterwards is makes it easier to raise money, especially the demographics that have always had a hard time raising money in the industry, and open your own restaurant, and that\u2019s usually the goal: They want to open their own restaurant and do their thing. My goal is to just keep doing this for our industry. I think if we ever go away, that\u2019s one less thing. It\u2019s like the Beard Award. If all of a sudden they stop doing it, what am I shooting for now?\u201d<\/p>\n

\n\tSimmons had a broader approach to her goals with future seasons of the series. \u201cI think what I want to keep doing, what Top Chef<\/em> does so well, and I give that credit to our producers and to Bravo, is to evolve people\u2019s perceptions of what good food is, and to evolve people\u2019s perceptions of diversity and expand people\u2019s ideas of travel and compassion, and also just highlight an industry where there\u2019s a lot of people working really hard behind the scenes that most of us take for granted when we eat every day. There\u2019s endless locations. There\u2019s endless great young chefs in this world, and I want to see them all succeed.\u201d<\/p>\n

\n\tWhile Kish, Colicchio and Simmons are all returning for season 24, which Bravo announced at NBCUniversal\u2019s May upfront, the location and production schedule for the upcoming season have yet to be announced.<\/p>\n

\n\tThe upcoming season will be filming later than usual, Simmons said. \u201cUsually, we start shooting right around now, and this year we\u2019re pushing it back a couple months, which is great,\u201d she said. \u201cIt has nothing to do with us. It\u2019s programming scheduling at the higher level, which means I get a full summer to myself, which is really nice for the first time. I will be at the first day of school for my kids for the first time in many years. But that\u2019s about all I know. We know there will be a season 24 in 2027, and I can\u2019t wait to make it.\u201d<\/p>\n

\n\tKish seemed to know more but was sworn to secrecy but teased she was \u201cso excited.\u201d \u201cAll I can say is that it\u2019s just it\u2019s going to be incredible not only for us to to live through, but also I can\u2019t wait for people to watch,\u201d she said, adding that she thinks the delay will make sense when people find out the location.<\/p>\n

\n\tAnd if producers need suggestions for where to go for future seasons, Simmons has a list.<\/p>\n

\n\t\u201cIf I really have my druthers, I want to go to Tokyo. We\u2019re not going to Tokyo. We\u2019re going to stay domestic, I believe, but there\u2019s a lot of great cities that we\u2019ve never been to yet: Atlanta, Philadelphia. I think it\u2019s high time we went back to Chicago. We were there season four, and that was like 18, 17 years ago. I\u2019d love to go to Nashville. There\u2019s so many places in the Midwest I\u2019ve never been to that I know know how to create food. We\u2019ve never really done the Southwest. We did Tucson. We\u2019ve never done New Mexico. There\u2019s just so many unique cultural locations across the U.S. that I think lend themselves to great storytelling and great food that we all could benefit from knowing more about.\u201d<\/p>\n

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Tom Colicchio says Top Chef is as important as a James Beard Award as Kristen Kish, Gail Simmons tease season 24, talk season 23 struggles.<\/p>\n","protected":false},"author":1,"featured_media":6030,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[936,827,348,1821,3714,776],"class_list":["post-6031","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-interesting","tag-emmys","tag-emmys-2026","tag-events","tag-kristen-kish","tag-tom-colicchio","tag-top-chef"],"yoast_head":"\nTom Colicchio Says \u2018Top Chef\u2019 Has Become as Important as a James Beard Award - 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=6031\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tom Colicchio Says \u2018Top Chef\u2019 Has Become as Important as a James Beard Award - 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