The Two Kinds Of Fairness, As Explained By 'Top Chef' (2024)

Reality shows, at their best, give you little flashes of understanding, often in spite of themselves. A great example came around Wednesday night, as Top Chef crowned its winner.

[Hey: INFORMATION ABOUT THE FINALE AHEAD, in case that wasn't obvious. Stop reading if you're still planning on watching and you'd like to be surprised.]

This season, Top Chef was in New Orleans, and while many of the chefs were very talented, there was one theme that was obvious from the beginning: this was a season of very, very strong female chefs. That was awfully encouraging for a show that had crowned two women in ten previous seasons.

To name just three: There was Shirley, who won four out of the 12 individual Quickfire competitions in which she participated and four of the 16 elimination challenges. There was Stephanie, who won two elimination challenges and cooked pretty consistently well. There was Nina, who was intimidatingly good all season, won several challenges, and probably inspired (along with Shirley) the most rapturous commentary from everyone, week after week.

Stephanie was eliminated in a very unfortunate situation where six contestants were divided into two teams of three, and on Nicholas' team, there were two really good dishes from Shirley and Stephanie and his very bad dish, which was so very bad that his team lost because of that dish alone. The catch: Nicholas had won an earlier challenge and therefore had immunity, meaning he couldn't be eliminated. So Stephanie, despite making what everyone agreed was a very good dish, went home for her dish being slightly less very-good than Shirley's.

Shirley surprisingly went home in the second-to-last challenge, leaving a finale that was between Nina and Nicholas — yep, Nicholas, who survived a bunch of bad performances, lots of middling ones, and a seeming inability to get along with anyone.

In the final meal, the chefs were told they had to make four courses. Nina made two extras — an amuse-bouche and what they called an "intermezzo." Those two extras, while the judges loved them, were thrown out on the basis that they weren't technically part of the challenge. The judges disagreed strongly on the outcome, but following what certainly appeared to be pretty heavy lobbying by Tom Colicchio, Nicholas was the winner, based on mushy ideas about the "overall experience" of his meal versus Nina's.

It was profoundly unsatisfying. Profoundly. Nina seemed without question to be consistently better and more talented than Nicholas was. He knew that was the impression everyone had had all season — he pouted to her while the judges were deliberating that he figured he would lose, since he would have had to be "perfect" to have a chance against the impression of her they already had.

Colicchio has said again and again that they judge the individual meal, and they don't go by the other stuff you've done all season. Everything is out the window, everybody has a clean slate. That means — and always has — that very often, the best chefs do not, in fact, get to the end. This is a sort of process-based fairness, where they do what they say they're going to do, subjective criteria are applied as the judges have every right to apply them, and everybody gets the outcome they agreed to when they started.

But it stinks. Fully, royally, pungently, and to high heaven, it stinks when a guy gets immunity based on a little tiny challenge and it saves him from having blown it in a great big challenge, and it stinks when the team structure the show has set up means they can't even send home the next worst person, because that person didn't happen to be on the team he single-handedly caused to lose. It stinks when a chef is dominant all season and loses on wobbly grounds to one who is told at the beginning of the season that he doesn't season food appropriately and is still being told the same thing at the end of the season. It stinks when somebody who's both very talented and very supportive of other people loses to a guy who hollers at everyone to the point of throwing a mid-service tantrum that's loud enough for the judges to hear.

(I don't know about you, but I would never, ever return to a restaurant where my meal was interrupted by people shouting. It's the "hair in your food" of service.)

No matter how hard any competition tries to frame fairness in terms of its own rules only, there is always another idea of fairness floating around and waiting to pounce. Perhaps it's the difference between fairness and (to borrow a term better suited for more serious contexts) justice. Everybody understands they have a right to do whatever they want, and they have a right to decide Nicholas' "overall experience" was superior. (Though it's hard to understand why service and Nina's extra bites didn't count for more in that calculus.)

The risk of showing people competing against each other over the course of many weeks is that it becomes fairly clear who's better, and based on what I know of reality-show editing, if it had been possible to put a better spin on Nicholas' abilities relative to Nina's, they would have done it, knowing he was the eventual winner. There's nothing wrong with following the rules you have, but wow, it can wind up feeling like a cheat.

The Two Kinds Of Fairness, As Explained By 'Top Chef' (2024)

FAQs

Do contestants on Top Chef get paid? ›

Frances Berwick, the chairman of entertainment networks for NBCUniversal, said that the sheer volume of chefs jockeying to be on “Top Chef” is evidence that they see value in participating. She pointed out that the stipend “Top Chef” pays contestants is “in line with the standard for reality competition series.”

What happened to Padma Lakshmi on Top Chef? ›

“And I was looking at edits of one show while on the set of another show. It was just exhausting and untenable for me to continue that way.” Lakshmi went on to say that her busy schedule also wasn't leaving her much time for dating. “I haven't had a relationship in a long time either, because I'm always working.

Why was David Murphy not on Last Chance Kitchen? ›

In response to someone asking him about it on Twitter, Colicchio tweeted simply, “He opted out.” I reached out for comment but it sounds like David isn't doing interviews.

How do the judges on Top Chef eat all that food? ›

You go hungry, and you also, you don't necessarily eat the entire dish. And for Restaurant Wars, the portions are fairly small, and it's only four courses, so it's like eating an eight-course tasting menu. And you have a two hour break or so in between, so it's not that bad."

Where do eliminated Top Chef contestants go? ›

And this year the Quickfire results were considered in the final decision of who to send home at the end of each show. As usual, eliminated chefs had a chance to return to the competition by fighting their way through “Last Chance Kitchen.” So keep your chin up and your knives sharpened — anything could happen.

Has any Top Chef contestant won a Michelin star? ›

Beverly Kim is a James Beard Award-winning chef and restaurateur who was a contestant on Top Chef in 2011 and co-owns the Michelin-starred Parachute in Chicago.

Who is the youngest person to win Top Chef? ›

Born and raised in Los Angeles, California, Brooke Williamson has carved out an impressive résumé full of leading roles and professional achievement, such as being the youngest female chef to ever cook at the James Beard House and winning Bravo's “Top Chef” Season 14 in Charleston.

Who pays for the food on Top Chef? ›

The ingredients for the show are free.

A huge part of being a chef is sourcing your ingredients, but the contestants on Top Chef get a pass here. The show has culinary producers on staff who do this for them.

How long are Top Chef contestants away from their families? ›

The pseudoreality show's contestants are in town for about six weeks of filming. Head judge Tom Colicchio gave an interview recently where he spills some interesting details about the process, like the fact that he only works every other day.

Who is the highest paid cooking show host? ›

The Mayor of Flavortown is the highest paid food personality on TV. Guy Fieri is everywhere. You didn't need me to tell you that. The longtime Food Network personality is a staple on TV (you've at least seen one episode of Diners, Drive-Ins, and Dives) and runs a slew of successful restaurants around the world.

Do you get paid to be on cooking shows? ›

Former cooking competitors are quick to dispel myths about their appearances on popular shows. Contestants said they don't get paid unless they win and that they don't receive royalty payments even though series are often in reruns or endlessly streamed.

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