How Freshness Affects Top Chef Judging Kristen Kish Reveals All

Even after 20 seasons of watching Top Chef, there’s still so much to discover. Despite my inability to recreate James Beard-worthy dishes at home, it doesn’t deter my fascination with other aspects of the series. Fortunately, host Kristen Kish provided some insight when I wondered about the temperature of the food served to the judges.

In my list of favorite weekly shows on the 2025 TV lineup, “Top Chef: Destination Canada” has undoubtedly made a lasting impression. It’s hard to believe that Kish is only in her second year as host, given her exceptional performance. During an interview with TopMob, the previous champion and former “Iron Chef” host revealed some tantalizing insights. When I enquired about whether the judges consider dishes that have been kept warm before consumption for various reasons, she disclosed:

As a movie buff might say, let me explain: During Quickfires, there could be instances where by the time your dish is tasted, it might no longer be hot if you’re serving last. However, Top Chef stands out as an emblem of honesty in culinary competition shows. We work swiftly, putting emphasis on the food and the chef’s craftsmanship. Consequently, navigating through a Quickfire tasting involving 15 chefs doesn’t consume much time. We maintain speed and efficiency, ensuring a smooth and exciting experience.

Even though Top Chef is a televised show with camera crews and all, it runs like clockwork these days, which means the Quickfire challenges are likely running smoothly from start to finish. It’s not shocking news, but it’s still reassuring to know that the emphasis remains on highlighting the contestants’ hard work and dedication. (At least behind the scenes in the studio.)

The introduction of elimination rounds can add excitement to the competition, particularly at the start of the season when there are a greater number of contestants and dishes to manage. Although not essential, the producers of Top Chef do pay attention to the serving schedule, which is why certain challenges have varying cooking times for the chefs. Kish further explained:

During the elimination challenges, which carry more weight and significance since someone will be leaving the competition, there is usually a staggered cooking process. This means that either three dishes are prepared simultaneously, or if this isn’t feasible for the challenge, the dishes are started at different times so they can all be served.

I couldn’t delve into the specifics of how the selection process works as it wouldn’t benefit anyone but myself and my mind preoccupied with pork belly matters.

Despite the assumption that the selection process on Top Chef is drastically distinct because it’s a TV show, Kristen Kish underscored that their experiences aren’t vastly unlike a social gathering where an extensive meal is shared with friends. In her own words:

“What Tom Colicchio, Gail Simmons (and others) experience isn’t so different from a night out where a big meal is involved.

When we’re dining, it feels just like being in a restaurant. Instead of having each dish served individually, we receive multiple plates all at once for the table to share. As you move from one plate to another, you might find yourself thinking, ‘Oh, this is a bit chilly.’ But you don’t let that stop you; you eat it as if it’s perfectly normal. That’s why Top Chef focuses on ensuring that the food is served at its best temperature.

It came as a pleasant surprise for me to learn that Kristen, Tom, and Gail don’t have to endure cold dishes, considering my assumption was they wouldn’t find it less appealing except perhaps with ice cream. I’m even more delighted knowing they aren’t forced to eat food that isn’t warm, as room temperature seafood is generally disliked in the realm of Top Chef or otherwise.

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