Now in its 10th season, Bravo's Emmy Award-winning show has fallen into a serious slump. Here are some suggestions for returning Top Chef to its former glory.
Stronger personalities.
As has been the case with too many of the past few Top Chef seasons, I can remember very few of the contestants' names. That means they're not asserting themselves. By the second episode of a reality competition, I should know why each cast member is there, and it should be clear that it's not to make friends. Aside from Josie and Bart (the latter of whom has the unfair advantage of an accent), too many of this season's contestants are just floating by.
Image by David Moir/Bravo
Get more adventurous with the Quickfires.
Make them cook rare game they've never seen. Force them to only use one color in their dish. Have the chefs transfer ingredients to one another using their mouths. (OK, maybe save that last one for Watch What Happens Live.) Overall, Quickfire Challenges have gotten duller: too many allow the contestants total freedom, and how much fun is that? For the Elimination Challenge, we want to see great food; for the Quickfire Challenge, we want to see them squirm.
Image by David Moir/Bravo
Prioritize the best on-camera judges.
Top Chef has managed to snag a slew of culinary giants to judge its episodic competitions. That's all well and good, but it means we get to see less of the standouts. This season, Hugh Atcheson has continued to prove himself as one of the sharpest and most charming judges — think of him as a less acerbic Anthony Bourdain. While I appreciate the breadth of talent assembled, let's keep the focus on the chefs who provide the highest entertainment value.
Image by David Moir/Bravo
Bring back more past contestants.
A large chunk of Top Chef's audience has been watching from the beginning, and we love callbacks to past seasons. The most recent challenge was particularly satisfying because it pulled from all previous installments — including a clip of Season 1's infamous "I'm not your bitch, bitch." More of this, please. Over the years, Top Chef has come to take itself more seriously with a higher degree of talent assembled. That doesn't mean it should ever forget its delightful (if less refined) roots.
Image by David Moir/Bravo
