World Chef Wiki

The world's greatest Chefs. From left to right Zaus, Klaraman, Moh, down line: Yuda, Tylan, Setsuno. The IGO’s Top 100 Chef Ranking is one of the most highly sought achievements that any chef can reach. Many who are on the list are considered to be one of the world’s most respected chefs.

(Redirected from Top Chef (season 17))
Top Chef: All-Stars L.A.
Hosted byPadma Lakshmi
JudgesTom Colicchio
Gail Simmons
No. of contestants15
Country of originUnited States
Original networkBravo
Original releaseMarch 19, 2020
List of Top Chef episodes

Top Chef: All-Stars L.A. is the seventeenth season of the American reality television series Top Chef. The season was first announced on November 16, 2019, during a Top Chef-themed panel at Bravo's inaugural fan convention, BravoCon.[1] The competition was filmed in Los Angeles, California, the same setting as the second season.[1] The season finale took place in Italy, marking the first time the show has traveled to Europe.[2] As with the previous all-stars edition, the cast of All-Stars L.A. is composed entirely of returning contestants.[1]Padma Lakshmi and Tom Colicchio return to judge, along with Gail Simmons, following her absence from the previous season.[1] The winner received US$250,000, the largest cash prize awarded thus far.[2]

The season premiered on March 19, 2020.[3] Along with the return of Last Chance Kitchen, a new web series titled What Would Tom Do? debuted, showcasing how Colicchio would have approached the contestants' various challenges.[4]


15 past Top Chef contestants were selected to compete in Top Chef: All-Stars L.A.[3]

Name[3]Residence[a]Season(s)Original Placement
Eric AdjepongWashington, DCSeason 163rd
Karen AkunowiczBoston, MassachusettsSeason 137th
Jennifer CarrollPhiladelphia, Pennsylvania
Washington, DC
Season 6, 84th, 17th
Stephanie CmarBoston, MassachusettsSeason 117th
Lisa FernandesBrooklyn, New YorkSeason 4Runner-up
Kevin GillespieAtlanta, GeorgiaSeason 6Runner-up
Gregory GourdetPortland, OregonSeason 12Runner-up
Melissa KingSan Francisco, CaliforniaSeason 124th
Jamie LynchCharlotte, North CarolinaSeason 149th
Brian MalarkeySan Diego, CaliforniaSeason 34th
Nini NguyenNew York, New YorkSeason 1612th
Joe SastoLos Angeles, CaliforniaSeason 153rd
Angelo SosaSan Diego, CaliforniaSeason 7, 8Runner-up, 7th
Bryan VoltaggioFrederick, MarylandSeason 6Runner-up
Lee Anne WongMaui, HawaiiSeason 1, 154th, 11th

Contestant progress[edit]

Episode #12345678910111213
Quickfire Challenge
ContestantElimination Challenge Results

^Note 1 : The chef(s) did not receive immunity for winning the Quickfire Challenge.
^Note 2 : Melissa received immunity for selling the most products during the Elimination Challenge.

(WINNER) The chef won the season and was crowned 'Top Chef'.
(RUNNER-UP) The chef was the runner-up for the season.
(WIN) The chef won the Elimination Challenge.
(HIGH) The chef was selected as one of the top entries in the Elimination Challenge, but did not win.
(IN) The chef was not selected as one of the top or bottom entries in the Elimination Challenge and was safe.
(IN) (+) The chef was on a winning team in the Elimination Challenge, but did not produce one of the best dishes.
(IN) (-) The chef was on a losing team in the Elimination Challenge, but did not produce one of the bottom dishes.
(LOW) The chef was selected as one of the bottom entries in the Elimination Challenge, but was not eliminated.
(OUT) The chef lost the Elimination Challenge.


No. in
TitleOriginal air dateUS viewers
2471'It's Like They Never Left!'March 19, 20200.76[5]

Quickfire Challenge: The competitors met outside the Griffith Observatory and competed in a mise en place race. The race consisted of three tasks: turn three artichokes, supreme five oranges, and shell twenty almonds. The first five chefs to complete the artichokes became one team and could leave for the Top Chef kitchen immediately to begin cooking. Likewise, the first five chefs to complete the oranges became the second team, while the rest became the third team. Once the third team entered the kitchen, all teams had fifteen minutes to make two dishes featuring their prepped ingredients. Instead of immunity from elimination, the winners received an advantage in the Elimination Challenge.

  • Red Team: Bryan, Jamie, Joe, Kevin, Melissa
  • Blue Team: Brian, Karen, Lisa, Nini, Stephanie
  • Green Team: Angelo, Eric, Gregory, Jennifer, Lee Anne
    • Winner: Red Team (Char-Grilled Artichoke with Sumac, Yogurt & Tahini; Tortellono with Artichoke Barigoule with Pancetta Brodo)

Elimination Challenge: Working in teams of three, the chefs created a family-style seafood feast for several noted chefs and restaurateurs at Cabrillo Beach, including Nancy Silverton, Marcus Samuelsson, Michael Cimarusti, Caroline Styne, Josiah Citrin, Suzanne Goin, and guest judge Jeremiah Tower. In addition, the teams were forced to use an open fire grill as their only heat source, with no access to electricity or appliances. The winners of the Quickfire Challenge became the team captains and selected their two teammates via schoolyard pick.

  • Red Team: Brian, Joe, Lee Anne
  • Blue Team: Jennifer, Kevin, Nini
  • Green Team: Angelo, Karen, Melissa
  • Yellow Team: Gregory, Jamie, Stephanie
  • Aqua Team: Bryan, Eric, Lisa
    • Winner: Gregory (Charred Salmon with Grilled Peaches & Roasted Chili Dressing)
    • Eliminated: Joe (Sesame & Semolina Flatbread with Clams, Fried Garlic, Sea Urchin, Pickled Peppers & Miso Parmesan Aioli)
2482'The Jonathan Gold Standard'March 26, 20200.82[7]

Elimination Challenge: In honor of food critic and Pulitzer Prize winner Jonathan Gold, the chefs traveled around Los Angeles and sampled the various restaurants and food trucks written in his 2017 List of 101 Best Restaurants, his final guide list before his death in 2018. The contestants were then responsible for creating dishes inspired by their visits. The dishes were served to 200 guests at Union Station, including Jon Favreau, Roy Choi, Jeff Gordinier, Ludo Lefebvre, Nancy Silverton, Michael Cimarusti, and guest judge Ruth Reichl.

  • Winner: Kevin (Roasted Pork, Mushroom & Black Currant Terrine with 'Granny's' Apple Butter)
  • Eliminated: Angelo (Crudo of Tuna with Chilled Turmeric Coconut Broth & Jicama)

Note: At the beginning of the episode, the show paid tribute to the memory of Top Chef MastersSeason 3 winner Floyd Cardoz, who passed away on March 25, 2020, during the 2019–20 coronavirus pandemic.[6]

2493'Strokes of Genius'April 2, 20200.83[8]

Quickfire Challenge: The chefs were tasked with making unique fried rice dishes incorporating at least one ingredient pre-selected by guest judges Ali Wong and Randall Park, which ranged from candies to fruits to offal. The winner received immunity from elimination.

  • Winner: Kevin ('Bachelor Fried Rice' with Weiners, Hot Cheese Puffs & Bourbon)

Elimination Challenge: The chefs were randomly assigned one of four historical art movements: Baroque, Neoclassicism, Renaissance, and Rococo. After touring the J. Paul Getty Museum, they then had to create dishes inspired by their art movements. One chef from each group was eligible to win the challenge, while another was put up for elimination. As the winner of the Quickfire Challenge, Kevin was able to select which group he would compete against; he chose to compete in the Neoclassicism group. The dishes were served to several guest diners at the Vibiana social events venue, including Ray Garcia, Sara Hymanson, Sarah Kramer, Craig Thornton, and guest judge Ludo Lefebvre.

  • Baroque: Bryan, Jamie, Lisa
  • Neoclassicism: Eric, Jennifer, Karen, Kevin
  • Renaissance: Brian, Nini, Lee Anne
  • Rococo: Gregory, Melissa, Stephanie
    • Winner: Melissa (Lobster Wonton with Shellfish Consommé & Charred Allium Oil, Vegetables)
    • Eliminated: Jamie (Seared Chicken Breast with Charred Citrus Gremolata, Butternut Squash, Glazed Vegetables & Arugula Purée)
2504'You're So Fresh!'April 9, 20200.91[9]

Quickfire Challenge: The chefs competed in a challenge themed after the computer-animated musical film Trolls World Tour. The contestants were responsible for incorporating one ingredient from each of the six groups of ingredients, which were organized by color. The colors corresponded to the six 'musical lands' visited by the protagonists during the film's plot: pink (pop), red (rock), orange (country), yellow (classical), blue (techno), and purple (funk). The guest judge for the challenge was singer-songwriter Kelly Clarkson.

  • Winner: Gregory (Butternut Squash & Plantain Soup with Pickled Apple, Figs, Blueberry & Fresno Chiles)

Elimination Challenge: The chefs, split into two teams, prepared six-course progressive vegetarian meals for 40 guest diners, including guest judge Jeremy Fox. As an added obstacle, the chefs would not know what ingredients would be available to use until the morning of the challenge, when they shopped at the Santa Monica Farmers Market.

  • Red Team: Brian, Bryan, Lee Anne, Lisa, Nini, Stephanie
  • Blue Team: Eric, Gregory, Jennifer, Karen, Kevin, Melissa
    • Winner: Melissa (Coconut Corn Soup, Pickled Garlic Chives & Puffed Grains)
    • Eliminated: Lisa (Chili Soy Brussels Sprouts with Apples and Pistachios)
2515'Bring Your Loved One to Work'April 16, 20200.82[10]

Crackdown 2 walkthrough tactical locations. Quickfire Challenge: The chefs were tested on their communication skills by playing a game of telephone with their friends and family. Their loved ones were presented with one of three dishes at Nancy Silverton's restaurant Osteria Mozza. While talking to them over the phone, the chefs had to replicate their loved ones' assigned dish using only their verbal descriptions as guidance. The winner received immunity from elimination and US$10,000. Silverton herself acted as the guest judge for the episode.

  • Winner: Kevin (Rosemary-Basted Pork Chop, Radicchio, Prosciutto-Braised Beans & Fennel Pollen)

Elimination Challenge: The chefs were responsible for creating their own signature specialty product, along with an accompanying dish, to sell at the Westfield Century City shopping mall. Each guest shopper was provided one ticket, which could be used to purchase one product. While the judges still selected their most and least favorite dishes, the chef who collected the most tickets received immunity from elimination. The contestants received assistance from their loves ones, who served as sous chefs for the challenge.

  • Immunity Winner: Melissa (Product: Mel's Kimchi-Peach Vinaigrette; Dish: Korean Fried Chicken Wing)
  • Winner: Gregory (Product: GG's Party Pikliz - The Spicy Haitian Pickle; Dish: Haitian Creole Chicken Marinated in Black Pepper, Thyme & Clove)
  • Eliminated: Jennifer (Product: Sunny Lemon Ginger Love; Dish: 'Sunny Style' Skirt Steak, Yogurt & Grilled Kale)

Note : Even Though Melissa Won Immunity, She Didn't Rank On The Top 3 In This Challenge By The Judges

2526'Get Your Phil'April 23, 2020TBD

Last Chance Kitchen[edit]


No.TitleOriginal air date
1'The Road to Redemption'March 26, 2020

Challenge: After arriving at Michael Cimarusti's restaurant, Providence, the chefs were given 30 minutes to cook seafood dishes using some of Cimarusti's favorite ingredients: geoduck, oysters, caviar, celtuce, and yuzu.

  • Angelo: Scrambled Eggs with Caviar & Yuzu Cream
  • Joe: Grilled Geoduck with Celtuce Purée
    • Winner: Joe
    • Eliminated: Angelo
2'A Game of Chicken'April 2, 2020

Challenge: The chefs were asked to create dishes using chicken. To determine their time and ingredient limit, the contestants played a game of chicken with each other; they chose to work with a 20-minute timer and only seven ingredients, including the chicken and seasonings.

  • Jamie: Liver & Chicken Thighs with Leeks, Thyme & Lemon
  • Joe: Grilled Chicken Breast, Tomato & Jalapeño Sauce with Sautéed Livers
    • Winner: Joe
    • Eliminated: Jamie
3'Fry or Die'April 9, 2020

Challenge: The chefs had 30 minutes to serve dishes using the deep fryer as their only cooking element.

  • Joe: Fried Goat Cheese & Mozzarella with Tomato & Corn Jam
  • Lisa: Fried Pork Chop with Potato Latkes, Apple Sauce & Fried Brussels Sprouts
    • Winner: Lisa
    • Eliminated: Joe
4'Wait..Tom's Cooking?'April 16, 2020

Challenge: The chefs created their own sauces to be served alongside a protein prepared by Colicchio. The sauces had to be complete by the time Colicchio finished cooking.

  • Jennifer: Beef Sauce with Harissa, Lemon, Ginger, Garlic & Date Au Jus
  • Lisa: MaggiChimichurri Sauce
    • Winner: Lisa
    • Eliminated: Jennifer


  1. ^The contestants' city and state of residence during time of filming.
  1. ^ abcdRosenfeld, Laura (November 16, 2019). 'New Top Chef All-Stars Edition Announced at BravoCon 2019'. Bravo. Retrieved November 16, 2019.
  2. ^ abQuinn, Dave (February 11, 2020). 'Top Chef Turns Up the Heat in Trailer for New All Stars Season — With Guest Judge Kelly Clarkson'. People. Retrieved February 11, 2020.
  3. ^ abcHuff, Lauren (December 12, 2019). 'Unpack your knives: Top Chef announces all-star lineup for season 17'. Entertainment Weekly. Retrieved December 12, 2019.
  4. ^Wigler, Josh (March 19, 2020). ''Top Chef' Judge Tom Colicchio on 'All-Stars' Premiere and Current State of the Food World'. The Hollywood Reporter. Retrieved March 20, 2020.
  5. ^Metcalf, Mitch (March 20, 2020). 'UPDATED: SHOWBUZZDAILY's Top 150 Thursday Cable Originals &Network Finals: 3.19.2020'. Showbuzz Daily. Retrieved March 21, 2020.
  6. ^Fletcher, Brekke; Hunter, Marnie (March 25, 2020). ''Top Chef Masters' winner Floyd Cardoz dies after coronavirus diagnosis'. CNN. Retrieved March 26, 2020.
  7. ^Metcalf, Mitch (March 27, 2020). 'UPDATED: SHOWBUZZDAILY's Top 150 Thursday Cable Originals &Network Finals: 3.26.2020'. Showbuzz Daily. Retrieved March 27, 2020.
  8. ^Metcalf, Mitch (April 3, 2020). 'SHOWBUZZDAILY's Top 150 Thursday Cable Originals & Network Finals: 4.2.2020'. Showbuzz Daily. Retrieved April 3, 2020.
  9. ^Metcalf, Mitch (April 10, 2020). 'Showbuzzdaily's Top 150 Thursday's Cable Originals & Network Finals: 4.9.2020'. Showbuzz Daily. United States. Archived from the original on April 10, 2020. Retrieved April 10, 2020.
  10. ^Metcalf, Mitch (April 17, 2020). 'UPDATED: SHOWBUZZDAILY's Top 150 Thursday Cable Originals & Network Finals: 4.16.2020'. Showbuzz Daily. Archived from the original on April 17, 2020. Retrieved April 17, 2020.

External links[edit]

Retrieved from ''

Award(s) won. Daytime Emmy Award for Outstanding Service Show Host19962001Emmy Award for Achievements in Educational Television—Individuals19661965National Book Award, Current Interest1980 Julia Child and More CompanyJulia Carolyn Child ( McWilliams; August 15, 1912 – August 13, 2004) was an American cooking teacher, author, and television personality. She is recognized for bringing to the American public with her debut, and her subsequent television programs, the most notable of which was, which premiered in 1963. Contents.Early life On August 15, 1912, Child was born as Julia Carolyn McWilliams in. Child's father was John McWilliams, Jr.

(1880–1962), a graduate and prominent land manager. Child's mother was Julia Carolyn ('Caro') Weston (1877–1937), a paper-company heiress. Child's maternal grandfather was, a lieutenant governor of Massachusetts. Child was the eldest of three, followed by a brother, John McWilliams III, and sister, Dorothy Cousins.Child attended from 4th grade to 9th grade in Pasadena, California. In high school, Child was sent to the in, which was at the time a boarding school.At six feet, two inches (1.88 m) tall, Child played tennis, golf, and basketball as a youth.She also played sports while attending, from which she graduated in 1934 with a major in history.Child grew up in a family with a cook, but she did not observe or learn cooking from this servant, and never learned until she met her husband to be, Paul, who grew up in a family very interested in food.

Career Following her graduation from college, Child moved to New York City, where she worked as a for the advertising department of.World War II Child joined the (OSS) after finding that she was too tall to enlist in the or in the U.S. She began her OSS career as a typist at its headquarters in Washington but, because of her education and experience, soon was given a more responsible position as a top-secret researcher working directly for the head of OSS, General.As a research assistant in the Secret Intelligence division, she typed 10,000 names on white note cards to keep track of officers. For a year, she worked at the OSS Emergency Rescue Equipment Section (ERES) in Washington, D.C. As a file clerk and then as an assistant to developers of a needed to ensure that sharks would not explode targeting German. In 1944, she was posted to, Ceylon (now ), where her responsibilities included 'registering, cataloging and channeling a great volume of highly classified communications' for the OSS's clandestine stations in Asia.

She was later posted to, where she received the Emblem of Meritorious Civilian Service as head of the Registry of the OSS Secretariat. When Child was asked to solve the problem of too many OSS underwater explosives being set off by curious sharks, 'Child's solution was to experiment with cooking various concoctions as a shark repellent,' which were sprinkled in the water near the explosives and repelled sharks. Still in use today, the experimental shark repellent 'marked Child's first foray into the world of cooking.' For her service, Child received an award that cited her many virtues, including her 'drive and inherent cheerfulness.'

As with other OSS records, her file was declassified in 2008; however, unlike other files, her complete file is available online.While in Kunming, she met, also an OSS employee, and the two were married September 1, 1946, in, later moving to Washington, D.C. A native who had lived in as an artist and poet, Paul was known for his sophisticated palate, and introduced his wife to fine cuisine. He joined the, and in 1948 the couple moved to Paris when the assigned Paul there as an exhibits officer with the. The couple had no children.Post-war France Child repeatedly recalled her first meal in as a culinary revelation; once, she described the meal of, and fine wine to as 'an opening up of the soul and spirit for me.' In 1951, she graduated from the famous cooking school in Paris and later studied privately with Max Bugnard and other master chefs. She joined the women's cooking club, through which she met, who was writing a French cookbook for Americans with her friend. Beck proposed that Child work with them to make the book appeal to Americans.

In 1951, Child, Beck, and Bertholle began to teach cooking to American women in Child's Paris kitchen, calling their informal school (The School of the Three Food Lovers). For the next decade, as the Childs moved around Europe and finally to, the three researched and repeatedly tested recipes. Child translated the into, making the recipes detailed, interesting, and practical.In 1963, the Childs built a home near the town of in the hills above on property belonging to co-author and her husband, Jean Fischbacher. The Childs named it ', a word meaning 'the little one' but over time the property was often affectionately referred to simply as 'La Peetch'.

Media career External mediaAudio, Nov 14, 1989, 10:13, withVideo, Nov 25, 1970, 28:37,The three would-be authors initially signed a contract with publisher, which later rejected the manuscript for seeming too much like an encyclopedia. Finally, when it was first published in 1961 by, the 726-page was a best-seller and received critical acclaim that derived in part from the American interest in French culture in the early 1960s. Lauded for its helpful illustrations and precise attention to detail, and for making fine cuisine accessible, the book is still in print and is considered a seminal culinary work. Following this success, Child wrote magazine articles and a regular column for newspaper. She would go on to publish nearly twenty titles under her name and with others. Many, though not all, were related to her television shows.

Her last book was the autobiographical, published posthumously in 2006 and written with her grandnephew,. The book recounts Child's life with her husband, in France.The French Chef and related books.

Main article:A 1962 appearance on a book review show on what was then the (NET) station of Boston, (now a major station), led to the inception of her first television cooking show after viewers enjoyed her demonstration of how to cook an omelette. Had its debut on February 11, 1963, on and was immediately successful. The show ran nationally for ten years and won and Awards, including the first Emmy award for an educational program.

Though she was not the first television cook, Child was the most widely seen. She attracted the broadest audience with her cheery enthusiasm, distinctively warbly voice, and unpatronizing, unaffected manner.

In 1972, The French Chef became the first television program to be for the, even though this was done using the preliminary technology of open-captioning.Child's second book, The French Chef Cookbook, was a collection of the recipes she had demonstrated on the show. It was soon followed in 1971 by Mastering the Art of French Cooking, Volume Two, again in collaboration with Simone Beck, but not with Louisette Bertholle, with whom the professional relationship had ended. Child's fourth book, From Julia Child's Kitchen, was illustrated with her husband's photographs and documented the color series of The French Chef, as well as provided an extensive library of kitchen notes compiled by Child during the course of the show.

Impact on American households Julia Child had a large impact on American households and housewives. Because of the technology in the 1960s, the show was unedited, causing her blunders to appear in the final version and ultimately lend 'authenticity and approachability to television.' According to Toby Miller in 'Screening Food: French Cuisine and the Television Palate,' one mother he spoke to said that sometimes 'all that stood between me and insanity was hearty Julia Child' because of Child's ability to soothe and transport her. In addition, Miller notes that Child's show began before the feminist movement of the 1960s, which meant that the issues housewives and women faced were somewhat ignored on television. Later career.

Signature of Julia ChildIn 1995, Julia Child established The Julia Child Foundation for Gastronomy and Culinary Arts, a private charitable foundation to make grants to further her life's work. The Foundation, originally set up in Massachusetts, later moved to Santa Barbara, California, where it is now headquartered. Inactive until after Julia's death in 2004, the Foundation makes grants to other non-profits. The grants support primarily gastronomy, the culinary arts and the further development of the professional food world, all matters of paramount importance to Julia Child during her lifetime.

The Foundation's website provides a dedicated page listing the names of grant recipients with a description of the organization and the grant provided by the Foundation. One of the grant recipients is which covers the world of food, drink and agriculture.Beyond making grants, the Foundation was also established to protect Julia Child's legacy; it is the organization to approach to seek permission to use images of Julia Child and/or excerpts of her work. Many of these rights are jointly held with other organizations like her publishers and the Schlesinger Library at at Harvard University who may also need to be contacted. Recently, the Foundation has been more active in protecting these posthumous rights. Well known for her opposition to endorsements, the Foundation follows a similar policy regarding the use of Julia's name and image for commercial purposes. Tributes and homages.