After over 20 seasons of Top Chef, fans might assume they've seen it all. But even the most seasoned viewers still have burning questions—like how the freshness and temperature of a dish actually affect the judges’ decisions. In a candid interview, current host and past Top Chef champion Kristen Kish offered rare insight into how the competition works behind the scenes—and her answers might surprise even the most devoted foodies.
Kristen Kish, who returned to the franchise as host in 2023, is now navigating her second season with ease. And while Top Chef: Destination Canada has been a standout favorite of the 2025 TV schedule, Kish is also making headlines for what she’s revealing off-screen. When asked how timing impacts the judges' experience of each dish, Kish provided a clear answer: Top Chef doesn’t compromise on quality, even under the constraints of television.
“There might be Quickfires where, yeah, by the time someone gets to you, like if you're serving last, the dish that was hot is no longer hot,” Kish admitted. “But Top Chef is a really great marker of integrity for culinary shows across the board. We move through it quickly. Like the food comes first, the chef's work comes first.”
That commitment to speed and respect for the chefs' work means that even in Quickfire rounds—where up to 15 chefs might serve dishes in rapid succession—the food doesn't sit around long. Despite the logistical demands of filming, Kish emphasized that the production team prioritizes the integrity of each tasting.
In essence, Top Chef has become a well-oiled machine. The crew and judges alike work efficiently to ensure that each dish is tasted under the most fair and accurate conditions possible. And yes, the dishes are usually still warm when they reach the judges’ table.
The Realities of Elimination Challenges
While Quickfire challenges keep things moving fast, elimination challenges bring a whole new set of hurdles—especially early in the season when more chefs are still in the competition. These high-stakes cook-offs naturally demand more time and attention, which could impact how “fresh” the food feels.
But Top Chef has an answer for that, too.
“During elimination challenges… there’s always a staggered cook,” Kish explained. “Either three dishes will come to you at the same time, or… they all start at different times, so they all serve [around] the same time.”
This staggering technique ensures that the food is presented to the judges at peak temperature and quality, even when the number of chefs in the kitchen is high. It's a detail most viewers might miss—but it shows how much thought goes into making the judging process both fair and reflective of the chefs' efforts.
Judging Feels Like Dining Out—Really
Some might think being a Top Chef judge is more about lights, camera angles, and commentary than actual eating—but according to Kish, it’s surprisingly similar to dining out with friends.
“When we're sitting there as diners, it's exactly like a restaurant,” she said. “It's no different than getting three plates to share for the table all at one time and having to work your way through them. By the time you take your first bite and you make your way to the next plate, are you thinking, ‘Damn, this is cold’? No, you're eating it like it's totally normal.”
This approach helps normalize the judging process, making it less about theatrical critiques and more about truly honoring the chefs’ food. Kish, alongside fellow judges Tom Colicchio and Gail Simmons, ensures that every dish gets the fair evaluation it deserves—temperature and all.
While viewers at home may never taste the dishes themselves, knowing that the judges do so under carefully managed conditions adds credibility to their critiques. Kish made it clear: whether it's sizzling pork belly or chilled ceviche, every effort is made to preserve the chef’s vision on the plate.
The Finale Is Near
As Top Chef: Destination Canada heads into its two-part finale, anticipation is reaching a boil. The first part airs Thursday, June 5, with the winner being crowned in a dramatic conclusion in Milan on Thursday, June 12—exclusively on Bravo.
This season has been packed with breathtaking scenery, fierce competition, and global culinary flair. But perhaps most exciting is what lies behind the scenes: a commitment to culinary integrity, championed by a host who understands the pressures of the competition from both sides of the table.
Kristen Kish’s behind-the-scenes revelations don’t just demystify the show—they remind us why Top Chef has remained one of the most respected and authentic cooking competitions on television. It's not just about presentation or drama; it's about the food—and the care taken to respect the artistry of each chef.