Why You Need Top Chef

Camille Paglia once wrote of it as “an army on the march, which forges ahead through downpours and snowstorms. It has a courageous, truthful view of savage pagan nature.” She was referring to pro football but she could have been describing this season of Top Chef. As those chef/artists baked turkeys on Thanksgiving for the Foo Fighters, rain fell from the sky into their grills. I love the response from the judges of their ordeal: tough. Deal with it. Cook the stuffing, bake the pies, move on. On Top Chef, as in football, performance is what matters and excuses get you bounced. Past accomplishments here do not buy you time. Case in point: the lovely Jamie got the ax last night. She blew a dish so she’s going home. She’s been almost perfect so far this season, with some impeccable dishes of summer scallops and seasonal soups. But what have you done for me lately? So she’s out.
There are few programs where excellence is valued over fame. We need shows like TC and the NFL, my absolute favorites, to remind us of the importance of hard work, careful planning, and astute attention to detail. Last night’s show highlighted detail. The cast was taken to a New York bistro where they were served French seafood dishes with beautiful sauces. When they finished their multi-course meal, they were told they each had to pick a dish they just ate to cook. She who was not paying attention to what she ate was excoriated. I could hear this conversation in her head: “I don’t remember what I just ate.” “Really? You’re negligence just cost you a hundred grand. Now leave.” You need this show because it reminds you that excellence is rare but necessary, that performance matters, and that excuses give you pink slips. Arizona Cardinals, anyone?