These chefs are quite inventive in their performances taking the whole production to a different level. The talk of the town is the most revolutionary judges of “Top Chef” history who have made a significant impact on the culture of gastronomy as well as in contributing to the attractiveness of the show.
EMERIL LAGASSE: THE BAM OF FLAVORS
One of the most prominent chefs in America is known across the globe for his bold Creole-influenced cooking that includes the signature phrase “bam!” It could be none other than the great Emeril Lagasse. He has played the role of Top Chef’s guest judge before.
Emeril is a creative judge who drives chefs to take risks on flavor combinations as well as fusion cuisines. He gets challengers and challenges them to stretch beyond their creativity limits stressing the importance of flavors and balance on each plate. He exudes excessive energy and enthusiasm for eating which is very contagious. This is probably why he makes a good judge on the show.
GAIL SIMMONS: THE QUINTESSENTIAL FOOD CRITIC
Gail Simmons, a celebrated food writer and critic has been a permanent fixture on Top Chef as a head judge and host of Top Chef: “Just dessert.” Her judging method involves combining the crafts of cooking and tale telling through food.
The innovative feature of Gail is that she helps the chefs present their dishes with good storytelling. The inspirations and culinary journey of a chef is what she values for more than the taste and technical execution of the meal. Her polite, precise, and useful criticism has earned her credibility in the show as an appreciated presiding officer.
RICHARD BLAIS: THE CULINARY ALCHEMIST
Richard Blais is a culinary innovator and winner of "Top Chef.” He is known as “Avant Garde” of cooking or the one who does not fear to experiment with all stars. Richard adds an element of suspense to the show as both a contestant and a guest judge.
The judgment of the chef is revolutionary as it requires chefs to take up unusual ingredients and processes. This makes him urge them to try molecular gastronomy, sous-vide cooking, and other modern cooking techniques. Some of his criticisms are about challenging chefs by getting them creative. As such, he is one of the most admired controversial personalities in Top chef.
PADMA LAKSHMI: THE GLOBAL GASTRONOME
One will agree that Padma Lakshmi is not just an eye-catching figure in “Top Chef” but also a food lover who has visited different parts of the world craving to explore diverse foods. In addition her job as a presenter and a judge highlights her strong association with cuisines across different parts of the globe.
Her unique approach toward judging includes appreciating multilateral tastes and encouraging chefs to integrate international flavors in their foods. Instead she urges candidates to incorporate various ingredients and methods from diverse cultures leading to a wide range of tastes and cooking approaches. This brings complexity in the board panel because of her ability to evaluate globally and understand dishes outside her country.
TOM COLICCHIO: THE PRAGMATIC PERFECTIONIST
Precision and practicality are brought by Tom Colicchio who is a highly accomplished “Top Chef” and a world acclaimed chef-restaurateur. This direct manner in which he judges stems from years of training and experience in cooking as well as being strict at his job’s standards.
Fundamentally speaking Tom’s innovative judging style is built on the concept of cooking, focusing on technique, accuracy, and result. He questions, how to challenge the chef to cook like a true professional? Concisely, his sharp criticism is a stimulant to motivate them to improve on the quality as well as precision in cooking. As “Top Chef” Tom serves as the head judge setting the standard of excellence.
The innovative judges are not just good cooks themselves but they add personality into the mix with personal style and perspective. Apart from being popular, their skill of challenging, motivating and leading the contesters has made the show survive for such a long period. These judges do not hesitate in fact with every season they set higher standards for a memorable culinary experience.
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