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Polished Edge: Padma Lakshmi of ‘Top Chef’ on Bravo
Q: Have you been able to pack much local color into these Seattle episodes?
A: Very much so. One of the reasons that we film the show in a different city every season is to get as much local color from different parts of the country as we can. Seattle is a sleeper hit. Pike Place Market is probably the best farmers market that I have been to in this country.
Q: Do you think it makes a difference now that the chefs know that Last Chance Kitchen gives them an opportunity to get back into the game if they’re eliminated?
A: I don’t know how much it affected play, because as a chef you don’t want to get eliminated and have to claw your way back. Anyone who’s ever been on this show will tell you that you are in a constant state of second-guessing yourself. You start to become a conspiracy theorist at every turn, so some of them probably were going, “I’m sure they’re going to have (Last Chance Kitchen) because they had it last season, but wait, maybe they won’t, because they’re messing with us.”
Q: How has Hugh Acheson affected the judges’ chemistry on the show?
A: Hugh is very funny. I have come to really love (him). He’s younger than the other guys, but he’s won the James Beard Award. He’s going to be an interesting person to watch. He’s a teddy bear, the nicest person, the antithesis to every TV cliche you’ve ever seen about a chef.
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