Before I was assigned to cover “Top Chef” for TODAYshow.com, I was unfamiliar with the show besides knowing that many, many people are obsessed with it. It is a pop-culture phenomenon, after all. Yet it didn’t make sense to me. My reasoning was simple: How could I appreciate a cooking competition if I’m not there to taste the food.

I now understand the appeal. “Top Chef” is not just about constructing a tasty meal; it’s about the eccentric personalities. After all, lead judge Tom Colicchio said it best: “I think part of being a chef is having an attitude and swagger.” But Stephanie Izard’s victory proved that creativity and craftsmanship are more important than a colorful personality.

The three finalists couldn’t be further apart in terms of style. Colicchio said it best again: “Richard, more intellectual out there; Lisa, staying true to herself and what she likes to cook; Stephanie, more homespun.” Richard is certainly not shy about his ability. As a molecular gastronomist, he uses all sorts of tools and gadgets in his cooking, including blowtorches and a tank of liquid nitrogen. Lisa prefers to cook Asian cuisine featuring big, bold flavors. Stephanie constantly doubts her ability, but almost always delivers a solid, well-planned meal.

Tags: all sorts, asia, asian cuisine, attitude, china, colorful personality, craftsmanship, creativity, fir, flavors, liquid nitrogen, livers, molecular gastronomist, personalities, phenomenon, pop culture phenomenon, stephanie, tasty meal, tom colicchio, top chef, vic

Related posts

• Virus holds potential to shake the globe
• Teen Drivers Perceived Risks Point To Gaps In Education Strategies
• Pret e Rapporter: Lights, Camera, Fashion
• Landmark Chinese trade pact signed
• Into the wild