"Top Chef" Contestants Are Bigger (and Better) In Texas

For the aficionados that are hungering for more of Bravo's Top Chef , the wait is over; season nine of the Emmy-Award winning mega-hit is back. The setting is the Lone Star State-Texas, with a record 29 chefs hoping they have what it takes to become an official chef-testant and wear one of the coveted Top Chef coats. Sixteen will "officially" go on to compete in Austin, Dallas and San Antonio and will be faced with many twists and turns and never-before-seen challenges. The winner will receive $125,000 furnished by Healthy Choice, a feature in Food & Wine Magazine and a showcase at the Annual Food & Wine Classic in Aspen, Colorado.

Beautiful host Padma Lakshmi will be saddling up with lead judge, Chef Tom Colicchio and Gail Simmons from Top Chef: Just Desserts, for the festivities. Two guest judges will also be on the scene-famed chef and restaurateur, Emeril Lagasse and critically acclaimed chef and Top Chef Master alumnus, Hugh Acheson. Some of the biggest names in food, music and entertainment will visit, including Charlize Theron, Pee-Wee Herman, Cat Cora, John Besh, Tim Love and Patti LaBelle.

In a new twist this season, eliminated chef-testants will get a second chance at the Top Chef title-you may be wondering how. Through the Top Chef: Last Chance Kitchen competition! Each week, two eliminated chefs face-off to compete for a chance to return to the show and to requalify for the on-air finale. Fans can follow the Top Chef: Last Chance Kitchen challenges and vote in each week's Tweet Battle on bravotv.com. Top Chef: Texas premieres on Wednesday, November 2 on Bravo.

The shows are taped in advance so mum's the word on any outcome or win- ner until the finale airs. Five of the 29 hopefuls, are accomplished Los Angeles- based chefs, I asked each of them the same questions and their answers couldn't be more different . . .

Guest Judge Hugh Acheson

Hugh Acheson is the chef and partner of Five & Ten, the National, Gosford Wine and Empire State South and was a contender on Top Chef Masters, the BravoTV spin-off of the popular franchise in which accomplished chefs compete for their favorite charities. Chef Hugh has been asked to be a guest judge on Top Chef: Texas. Born and raised in Ottawa, Canada he started cooking at a young age and began working in restaurants after school and learning as much as possible. He decided to make it his career after taking a long time in college to realize that academics weren't his first love. Today, Acheson's experience includes working under Chef Rob MacDonald, where he learned stylized French cuisine, wine and etiquette at the renowned Henri Burger restaurant in Ottawa. From there, to San Francisco as the chef de cuisine with Chef Mike Fennelly at Mecca and later as sous chef with famed Chef Gary Danko at his namesake restaurant.

Hugh developed a style of his own by forging together the beauty of the South with the flavors of Europe and opened the critically acclaimed Athens, Georgia restaurant Five & Ten in March 2000. He has gone on to open Gosford Wine in 2004 with sommelier Ben Giacchino and The National in 2007 with fellow chef Peter Dale. Adding to his list of dining establishments, Hugh opened the Atlanta-based Empire State South in 2010.

In addition to running three restaurants, a wine shop and opening a new restaurant, Hugh is writing a cookbook titled, A New Turn in the South: The Cuisine of Hugh Acheson. This book is to be published by Clarkson Potter this fall.

When and where did you get your start as a chef?

I had part time restaurant jobs through high school and was proud to have a skill set that I could always fall back on, a trade per se. After two years of political philosophy in college I decided my love for cooking was greater than the love for academics. Good choice.... I wasn't very good at the school thing.

What is your favorite part of being a chef?

Butchery-love it. It's fun precision.

What was the inspiration behind the decision to shoot in Texas this season?

Texas is BIG! There is so much going on in the culinary world. It's a really exciting place to film and eat.

How did the experience of competing on Top Chef Masters compare to judging on Top Chef: Texas?

Judging is so much easier. Cooking the food is a lot more anxiety prone than tasting and eating it.

What are the top five ingredients that you must have in your pantry?

Great olive oil, cider vinegar, unsalted butter, sea salt and grits.

Your personal all-time favorite dish?

Can't ever say no to great sashimi!

Food cooking competition shows have become quite a phenomenon; why do you think?

It's a much watched industry with its fair share of drama. Chefs are a varied group and its fun to team them up and pit them
against each other. People love watching that stuff.

Contestant Jonathan Baltazar

36, currently in Long Beach
Private Chef doing DBA Heights Cuisine

Where are you from originally?

I'm from Long Beach, California

When did you first realize that you had an aptitude for cooking?

I was studying abroad in Paris during college at UC Berkeley and really embraced the whole culture of food and the table. I wanted to be a part of it, so I started doing little dinner parties for my friends there.

Where or how did you get your training?

Most of my training I got at the restaurants where I've worked. I also went to culinary school.

How do you describe your culinary style or approach?

My culinary approach is very California rustic. We're very spoiled here in terms of the product we can use that is grown or raised locally. I choose to let the product shine by not imposing too much chefiness on it.

Why did you decide to join the cast of Top Chef ?

It seemed like a great opportunity and an honor to be included.

Competition shows seek out unique competitors, what do you think it was about you that brought you this far?

I think my experience as both a restaurant chef and a private chef make me unique compared to the other competitors. My style of food, which is more rustic and honest, goes against the current vogue in restaurant today which is to manipulate the food to the point that it doesn't even resemble food anymore. I think that whoever's in charge might have liked the contrast that would provide.

What has been the toughest aspect of the process?

Not knowing what's going to happen next, being in the dark until the last minute.

What did you learn about yourself during the competition?

I learned that I was definitely inspired by my competitors' cooking and their passion, but ultimately it was my aim to cook my own food my way.

Contestant Dakota Weiss

35, Los Angeles, Chef at Nine Thirty Restaurant and The Backyard

Hi Dakota, where are you from originally?

I was born in the Antelope Valley...three words can sum it up...hot, windy, dusty, oh and did I mention hot? I have been moving around a lot though...went to high school in Santa Fe, college in Las Cruses, then once I got into cooking, I have been in Atlanta, Scottsdale, Sarasota, Dallas, Philadelphia...just to name a few.

When did you first realize that you had an aptitude for cooking?

I was always nosing around in the kitchen with my mom and grandma, both of whom are completely different in cooking styles. My mom is all about everything fresh from the garden-organic and my grandma everything from a box or can. To this day I love both styles!

Where or how did you get your training?

While going to school at NMSU I worked at a boutique coffee shop that made all the pastries and sandwiches on site. One day the main chef just up and quit and I was asked to fill in. I proudly walked in every morning at 5a.m. with my red and white checked Betty Crooker Cookbook my mom gave me for college and made almost everything out of it for the shop. I started to skip classes to pick up more shifts and realized this was my calling.

How do you describe your culinary style or approach?

I really enjoy food that"warms your soul."I want my guests to come back to eat at either of my restaurants three or four times a week. I am not into challenging my guests with lots of words they probably never have heard of, or can't pronounce. I like simple, straight-forward playful dishes.

Why did you decide to join the cast of Top Chef?

Well (nervous laugh), I felt like I was at a point in my career where I was kind of standing still, I needed a push in some sort of direction. After thinking about it, I decided to go for it, take note...I am the least competitive person I know!

Competition shows seek out unique competitors, what do you think it was about you that brought you this far?

As stated above...I don't have a competitive bone in my body, so for me to do a cooking competition was really more about the experience and meeting new awesome chefs. I think I have a unique style with my food and how I approach running my kitchen, which may have caught the eyes of the producers.

What has been the toughest aspect of the process?

Realizing that I am not as "tough" as I thought I was. Having been put into bizarre and unusual circumstances really puts you in tune with yourself. It's a completely different world, I am used to being the one who makes the decisions and having the final say on everything...here, well...not so much!

What did you learn about yourself during the competition?

Definitely that I am EMOTIONAL! Honestly, I took everything straight to the heart, the good and the bad. But I wouldn't change a thing; it's such an amazing experience that I would love to do again and again.

Contestant Laurent Quenioux

51, Los Angeles, Chef at Vertical Wine Bistro

Where are you from originally?

I was born and raised in Paris, France

When did you first realize that you had an aptitude for cooking?

When my parents separated I was 11 years old, my father was a real foodie and my mom was a great cook! So, I stayed with my dad and had to feed the man! After learning a few tricks from mom, I started opening up cookbooks and the rest is history. That is why at age 13 I ended up in a restaurant in the southwest of France where I started my apprenticeship!

Where or how did you get your training?

Mostly in France in some of the most well-known three-star restaurants-Maxims, La Napoule, La Bonne Auberge, La Ciboulette, The Negresco Hotel, Alain Ducasse, etc.

How do you describe your culinary style or approach?

My style is somewhat rebellious, I am into crossing flavors, reversing savory and sweet (using sweet as savory and vice versa), very adventurous, totally not your regular stuff. Check our Starry Kitchen menus in Downtown L.A. from the pop-up at starrykitchen. com. I usually try to use proteins that are not ordinary and create new ways to present them using new techniques, flavors, molecular and not a conventional approach.

Why did you decide to join the cast of Top Chef?

More about curiosity and to experience how the show is actually done . . .

Competition shows seek out unique competitors, what do you think it was about you that brought you this far?

I guess my reputation here in the Los Angeles area and expertise. Also, I am sure the show does have an idea how they want to mix different talents.

What has been the toughest aspect of the process?

For years I have been taught and I have been teaching that a successful restaurant is teamwork-and no doubt it is team work! Top Chef fosters individuality and it is part of competing-totally the opposite of what is a successful individual in a real kitchen.

What did you learn about yourself during the competition?

Honestly...nothing that I did not already know.

Contestant Nyesha Arrington

28, Los Angeles, Chef at Wilshire Restaurant

Where are you from originally?

Southern California.

When did you first realize that you had an aptitude for cooking?

I was in an interim period in my career looking for my next move, and Top Chef seemed like the perfect platform for my challenge and growth as a chef and person, and a chance to be seen on a national level. I am extremely competitive and relish the op- portunity to go outside my comfort zone.

Where or how did you get your training?

I have worked for several Michelin Star restaurants, which is a feat in itself.

How do you describe your culinary style or approach?

My cuisine is based seasonally, which means dishes change constantly determined by what I find from local farms.

Why did you decide to join the cast of Top Chef?

Every experience adds a little more to my repertoire. The lesson learned about doing the show is about having the balls to put yourself out there and do your best.

Competition shows seek out unique competitors, what do you think it was about you that brought you this far?

Probably because I am focused, hardworking, dedicated... sometimes a little stubborn.

What has been the toughest aspect of the process?

The toughest part of the process was being away from my restaurant, my family and friends... and I missed the beach.

What did you learn about yourself during the competition?

Being part of Top Chef drove home the clich� about life being a journey. Meeting other chefs and being part of the experience, was just that-a journey and it's been a great one. It makes me realize how important it is as a chef to make the most out of every moment, and embrace the challenges that come one's way.

Contestant Chris Crary

29 , Los Angeles, Chef at Whist Restaurant in the Viceroy Hotel

Where are you from originally?

I'm from a very small town, Bucyrus, Ohio, which I left shortly after graduating high school to attend Johnson and Wales University in Norfolk, Virginia. Since then I have moved to Key West, Florida, Providence, Rhode Island, San Diego and now Los Angeles.

When did you first realize that you had an aptitude for cooking?

I would have to say it was around my freshman year of high school. My family had a cabin in Canada that we used to frequent for family trips. I was exposed to cooking with freshly caught fish and local unprocessed ingredients. I then decided to take home economics in high school. From there I decided it was something that really interested me, so I got a job as a cook, at a local restaurant, then shortly after I ventured off to culinary school.

Where or how did you get your training?

I went to Johnson and Wales University in Norfolk, where I received my A.A.S. in Culinary Arts. From that point I wanted to learn more so I continued two more years of schooling to receive my B.S. During college I was also working full time at multiple restaurants trying to absorb as much as I could about the restaurant world.

How do you describe your culinary style or approach?

Dining out is all about having fun and enjoying amazing experiences with friends, family and food. So my style is playing with different textures of food, combining flavors that are out of the normal while still maintaining the integrity of the ingredients.

Why did you decide to join the cast of Top Chef?

If you ask anyone who knows me, I love pushing myself and always trying to make myself better. It was more of a challenge that I made with myself, never thinking that I would/could actually make it into the competition. I have a mantra of "learn something new each and every day." What better way is there to learn new things than compete against some of the top chefs in the country?

Competition shows seek out unique competitors, what do you think it was about you that brought you this far?

Ha-ha, this question is a set-up; I'd like to believe it is because I'm extremely competitive, driven, passionate, talented, hardworking and love having a good time. I also think my unique look for a chef, probably didn't hurt any.

What has been the toughest aspect of the process?

The toughest thing for me is all the uncertainties. Also giving up control, most chefs are control freaks because we are so passionate about our art. We don't like to be told what to do, when or how to do it.

What did you learn about yourself during the competition?

I can overcome many obstacles in many different situations and still come out laugh- ing with a smile on my face. Life is too short to sweat the small stuff.