When Kristen Kish gained Bravo’s High Chef in 2012, it modified her life perpetually. She takes that unforgettable reminiscence to the desk gearing up for Season 22 of the favored culinary competitors collection. The present returns to Bravo on Thursday with Kish as host and decide alongside Gail Simmons and Tom Colicchio.
For the 41-year-old, there was the stress final yr of moving into a job held by former long-time host Padma Lakshmi. Kish shortly discovered her footing, bringing a enjoyable new vitality to the collection. Now with one season underneath her belt she ventures from Wisconsin to Canada the place 15 cheftestants step into the High Chef kitchen. The most important prize package deal in franchise historical past awaits the victor to the tune of $250,000, $125,000 flight credit score to spend on journey with Delta Air Traces, a characteristic in Meals & Wine journal and an look on the annual Meals & Wine Traditional in Aspen.
The winner may also obtain the chance to headline their very own unique dinner on the historic James Beard Home in New York and current at The James Beard Restaurant and Chef Awards in Chicago. They’ll have an opportunity to additional add to their financial institution with as much as $150,000 in money there for the taking through the Quickfire and Elimination challenges.
Kish celebrates her fourth marriage ceremony anniversary to spouse Bianca Dusic in April. We caught up with the High Chef host whereas in Toronto to preview what’s to come back this season and being a part of the present’s evolution.
TOP CHEF — “Throughout Canada, We Go!” Episode 2201 — Pictured: Kristen Kish — (Photograph by: David Moir/Bravo)
What did you are taking out of your first season on the alternative facet of the desk?
Kristen Kish: That I like it a lot. We weren’t even midway by our season final yr, and I couldn’t wait to do it once more. I like it. I get to see acquainted faces. I really like working with everybody from all the crew to all of the departments. Working with Tom and Gail can also be actually wonderful. I’m having a wonderful time.
Did you get any phrases of recommendation from Padma earlier than she handed the proverbial torch to you?
All she did inform me was to be myself. I feel type of in the identical manner as giving recommendation to the cooks which can be going by it. I went by it, however everybody goes by it in another way. People who find themselves profitable are profitable as a result of they’re themselves. If I realized something from Padma, it was the actual fact she was herself. That’s the recipe for achievement, so I should be myself.
How would you describe your dynamic?
We get alongside. We hold on digicam, off digicam. Me, Tom and Gail developed a relationship exterior of High Chef a decade in the past from after I was on. So, it’s not like we had been thrown collectively and needed to discover chemistry. I feel we have now pure chemistry as a result of we have now a pure friendship.
What do you make of the season being in Canada?
I’ve been to Canada, a number of totally different elements, many alternative instances. My spouse [Bianca Dusic] has household right here in Toronto. I wrote my cookbook largely in Montreal as a result of my author [Meredith Erickson] is from Montreal. I’ve been to Vancouver. The one a part of Canada I had but to discover is admittedly the central portion, which we head to. I’m wanting ahead to it. The meals scene is various. It’s lovely. The meals scene is various, particularly right here in Toronto. It’s extremely multi-cultural. You discover among the biggest meals and many alternative cuisines right here. I like it. What’s to not love?
TOP CHEF — Pictured: (l-r) Tom Colicchio, Gail Simmons, Kristen Kish — (Photograph by: David Moir/Bravo)
I really like how you employ your environment and make it a part of the present. What stands out to you on that finish this season?
I do know it sounds cliché however you’re going to see some poutine. You’re going to see some maple nods. I do know Canadians could also be like, “Rattling it! We’re greater than that.” I do know you might be greater than that. A thousand p.c know that, however when one thing is so distinctive and so good and so craveable and one thing lots of people know and finished very well. Sorry, you turn out to be identified for it. That mentioned, we even have another actually cool stuff and locations I’m excited for viewers to take a look at.
Not many individuals can say they acquired an Emmy nomination their first time as host on a collection. What does that imply to you?
Oh my gosh, it was overwhelming in a whole lot of alternative ways. I feel that not solely me getting an Emmy nomination, however the present getting an Emmy nomination meant loads as a result of we modified a whole lot of issues in Season 21. There have been a whole lot of modifications. I used to be a big a part of the bodily change. There have been modifications behind the scenes, however a brand new host is an enormous change for viewers. For the present to be acknowledged, it’s much more necessary than a single recognition as a result of with the present we’re one workforce. And we had been acknowledged for the change, and folks embraced the change. It was scary for all of us. It was all new territory, nevertheless it labored and folks appeared to love it.
How is it additionally being a decide as somebody who has been in every of the cheftestant’s footwear? What would you say is your method?
It’s honesty at first. It’s honesty, however with building criticism that somebody can study one thing from. It’s not simply beating somebody down for making one thing poorly. It’s about having them perceive the place it went mistaken and a distinct manner to consider it subsequent time. It’s the identical manner for Tom, Gail and I and all the visitor judges. Whether or not you’re knowledgeable within the kitchen or not, all of us speak about meals.
All of us give constructive criticism on the day by day. You need to have conversations about issues. It’s additionally okay for Tom, Gail and I to have totally different factors of view. I’m like, “No, I actually like that, and I’m going to inform you why.” Or, “Hey, I don’t know why that labored.” Then they’re going to inform me why. I can perceive a distinct perspective, and that’s the great thing about meals. That it generates a full dialog of various style buds, however all coming collectively for collective good for thee exhibits.
The place would you need to see the present go subsequent?
Australia as a result of my spouse is Australian. That’s straightforward.
High Chef, Season 22 premiere, March 13, 9/8c, Bravo