I have a theory, which is mine

[dsrtao]

TOP CHEF is a reality show with a simple premise: the season starts off with about a dozen promising young chefs, and each show puts them through two contests: first, a challenge to demonstrate cooking techinique or knowledge or creativity; second, a meal based on some sort of theme. There are frequently temporary random or semi-random teams, shopping expeditions, budgets, and hampering circumstances. Judges are a fixed panel of experts, plus a guest who is usually a big-name chef or restaurateur. Occasionally there is some drama caused by the fact that they are all living together in a couple of luxury apartments, and chefs drink too much.

At the end of the season, someone gets a chunk of money, a bunch of appliances from a sponsor, and some degree of fame.

The other dozen chefs, though...

Here's my theory: the best strategy for anyone appearing on the show is to treat it as an extended job interview. This is your chance to show that you have technique, knowledge, and, most importantly, are not too prickly, arrogant or rude to get along with others in the stressful situation of a professional kitchen. Winning the money is unlikely, not under your control, and not actually enough to open a restaurant in any big city. Making it clear to any chef-owner that you are a rising star who can work well with others -- that's a career boost.

Once in a while the guest judge will invite an episode-winner to come work in his or her restaurant later on. I think the jubilant contestant reactions lend credence to my theory.

Comments

[goldsquare.livejournal.com]

You are largely correct, that on many of these shows (Top Chef being just one), very successful chefs with the right combination of skills and personality can use their new-found fame to find investors, and open a restaurant.

And several of them have. Last summer, I met one in a restaurant in Chicago, who was bar-tending to pay personal bills while the construction on his new place was finalized.

The big money is either in becoming a name-recognized chef, or in owning and managing restaurants. (CF Marco Pierre White's book. Although he managed it without being the least bit nice...)

Begging the question

[metahacker.livejournal.com]

If they knew how to get a job, would they be on a reality show? :P

(Yes this is a joke bargl etc.)

Re: Begging the question

[dsrtao]

It's a joke, but the underlying point is worth addressing: yes, these are competent people. Typical positions are assistant chef, sous-chef, pastry chef, executive chef in a non-famous hotel, owns own catering business, and occasionally a nutritionist or personal chef. This isn't a show for John Homemaker who has been feeding his family for ten years and gets rave reviews at the local chili cook-off.

Re: Begging the question

[metahacker.livejournal.com]

I was making a slightly more subtle point: as competent as these folks might be, knowing how to sell yourself is an entirely different skillset. (As I am constantly reminded when looking at resumes...)

But if they're already sous-chef somewhere they've gotten over that hurdle.

Re: Begging the question

[dsrtao]

More to the point -- if they consider it an advertisement for their skills, this is one of the widest possible exposures. If you live in Chicago, there are a dozen top-rank restaurants, and you could go and visit them and try to impress their chefs long enough to give you a stage (an unpaid internship). But you can't also reach the chefs in NYC, LA, SF, Seattle, Dallas, and Miami all at the same time.

A negative feature of a few seasons has been someone who considered himself a 'bad boy'. These have typically done so-so, as the other contestants avoided interacting with them as much as possible.