“Sin City Vice”
Season 6, Episode 1
You might remember earlier this summer when I suggested that I would be spending my free time this summer writing about my first run-through of HBO’s super-serious Western Deadwood, but the lack of posts on the subject would indicate that this plan changed. You see, things got busy at various points in the summer, and during those moments I struggled to find time to sit down and deconstruct/unpack incredibly subtle and evocative hours of television in a style that David Milch truly owns. It was just too much for me to handle, and while I do intend on getting back to the project once my academic projects are finished it just wasn’t the right recipe for when I needed to take a breather from the drudgery of completing a major research thesis.
However, speaking of recipes (oh aren’t I clever), the show that ended up filling that gap (along with some catchup with The Big Bang Theory as well as indulging in the down under stylings of Project Runway Australia more recently) was Top Chef, Bravo’s cooking competition series. Considering my position as a critic, this makes a lot of sense: the show has been quite well-regarded by critics, recently garnered its second straight Emmy nomination, and even got a name-drop on 30 Rock at some point in the last couple of seasons. That’s a solid combination of factors to convince me to track down the first five seasons of the show in preparation for this week’s sixth season premiere.
Of course, there’s one problem…I don’t actually, you know, like food.
I’m aware of how crazy that sounds, but it’s true: I’m an enormously picky eater, my diet consisting of perhaps three entrees and a handful of snack/breakfast/dessert/pastry options, so this show doesn’t appeal to the Foodie or, well, any part of me on that level. While I also lack fashion knowledge, there is a visual element to Project Runway that creates a pretty objective perspective on which to judge the competitors. However, on Top Chef it’s about flavour and about subtle decisions that I really have no context for. I’m (not seriously) considering putting myself out there to the show as a judge under the moniker of the “Paletteless Wonder,” as I really have no context for whether these dishes sound good or terrible until the judges provide their opinions.
But the fact that I not only stuck through five seasons, but also was left frustrated that I couldn’t immediately move onto the sixth which premiered on Wednesday, is a testament to the show’s ability to convey the love of food in conjunction with the personalities of the chefs in order to pull people like me into these competitions. I don’t know if I would have enjoyed Top Chef Masters, where established chefs like Hubert Keller and Rick Bayless competed in the various competitions, as much if I hadn’t already seen other contestants go through it: I may not love food, but there’s something about seeing people achieve greatness in their chosen field that is truly spectacular, especially in the somewhat “out there” nature of Top Chef challenges. Seeing them go where I had seen all of the other chefs go before was a real touchstone for how much I’ve become attached to the show, and how happy I’d be to see it come back for a sixth season.
And as the show takes to Las Vegas, it becomes very clear that this is the same show it was before: sure, there’s plenty of Las Vegas puns (did you hear that the stakes are high?), but at the end of the day this seems like an enormously talented collection of chefs with perhaps the most “notably” established individuals we’ve seen yet. And while I liked the way Top Chef Masters stripped out the tension in order to focus on the cooking, some part of me is glad to see a new collection of oddballs prepared to do whatever it takes to win the title of Top Chef in a very strong premiere.