You look at it and it's like, oh okay, that's the Tom, that's the Padma, that's the Gail. I think that it was so cool to watch how different countries and different franchises were doing this show. I watched a couple episodes of any sort of Top Chef International that I can get my hands on. They absolutely loved that, because they're proud of where they're from and they don't think that the recognition would extend that far. I watched both their seasons-even though there's no subtitles at all. The Middle Eastern guys I caught on with very, very fast. Were there any other All-Stars that you particularly meshed with? Victoire, probably the least fluent English speaker, we also had a translator for her. So everyone has to put up their hands before competing and to say that they understand all the rules. But in general, the other chefs said, “No, we understand the competition.” we get told the challenge by Padma, all of us go to a back room for five minutes and we get read every single rule before we go back out into the set. I would probably say in the last challenge with Gabri, the last Quickfire, he probably was at a disadvantage. Even an ice cube tray-the skulls that I did for one of the challenges, that was actually sold as an ice cube skull mold on Amazon.ĭid you feel like you and the American and Canadian chefs had an advantage by being native English speakers? A cookie cutter is a mold, in my opinion. But I consider a lot of different things a mold. A custom mold's $50, so it's not really a lot. But that's because he brought a whole bin filled with seaweed.Īnd so you're allowed to dip into that whenever? From season 19, Luke Kolpin probably put seaweed in every single dish that he did. So if you look at Victoire, maybe she bought some things that were specifically from Congo that she wouldn't find anywhere else inside London. You're also allowed five different ingredients to be put in your bin. And that if you could fit it inside there, then you can bring it. a small box, probably two tissue boxes put together. So this rule's been happening for quite some time. What were the rules about what you were allowed to bring for World All-Stars ? Were they different from the regular season? It was mentioned a couple of times this season that you brought molds with you. Vanity Fair: How would you compare the level of competition between season 19 and season 20? Below, we chat about just that-as well as the season’s highs and lows, the Top Chef fans who grumble that the franchise has lost its way, and what a new host will have to do to fill Padma Lakshmi’s shoes. “Especially in my career, it’s always been like, What’s next? What’s next? What’s next?” says Lo. Now that the finale has aired, he’s not exactly planning to kick back with a glass of champagne. “I immediately was screaming ‘yes,’” he says in a recent phone call-a snap decision that worked out pretty well for him.Ī few months later, he was filming the new season two and a half months after that, he’d triumphed again, becoming the franchise’s first World All-Star and its first back-to-back winner. Just a few weeks after he celebrated his Top Chef season 19 win at the 2022 Food & Wine Classic, Lo was asked to return to the series for its next round, in which victorious chefs from various international editions of the franchise would compete to be named the Top Chef World All-Star. “At this point,” says Buddha Lo, “relaxing is not really at my forefront.” That’s an understatement.
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