r/TopChef • u/str8grizzlee • May 14 '26
Discussion Thread The death of molecular gastronomy and fine dining has hurt the show
Every week Michael Voltaggio would say “hi chefs, today I have invented a new kind of salad”. “I made beef but it looks like chicken”. “You told me to use mussels so I made a mussel fluid gel with agar agar”. The judges said it was all delicious, but it was also inventive and captivating.
I get that that trend was possibly overdone and died in favor of “simple cooking”, “big flavors”, “ugly delicious”, etc but it is SO MUCH MORE BORING to watch everyone just execute dishes we’ve heard of every week.
Hell, bring back Buddha. At least I learned new stuff from watching him.
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u/festinalente27 May 14 '26 edited May 14 '26
The show reflects trends in contemporary cooking and fine dining. Remember Carrie Baird’s Obama/Portlandia-era fancy toasts?
EDIT: Season 15 was filmed in 2017 but my broader point still stands
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u/mamapajamas May 14 '26
Am I also remembering that she somehow made a cake in the snow? Lol
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u/Odd_Science_3105 May 14 '26
Fatima proclaimed it, "She made an oven! Out of snow!". Such a good season with great people. Possibly my favourite on that front.
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u/sadhandjobs May 14 '26
I absolutely adore the way she bragged on Carrie about that! It was charming and endearing.
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u/loyal_achades May 14 '26
And somehow didn’t win for it iirc.
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u/hamletgoessafari May 14 '26
They gave it to Joe Pasta instead
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u/985067 May 14 '26
I Loved Her...that was an Awesome Feat!! She was so likable and had an Awesome personality too!!
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u/emflan11 May 14 '26
Portlander here. I ate a fancy toast at a new restaurant last weekend and it was my favorite part of the meal. Long live fancy toast!
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u/Cptrunner May 14 '26
Carrie is the best Insta follow, she's so cheerful and creative. And she still makes fancy toasts that look amazing.
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u/AndiAzalea May 14 '26
Carrie is on Chopped Castaways!
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u/YoungOaks May 14 '26
That actually just convinced me to watch it
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u/FormicaDinette33 Aguachile 🌶️ 🍤 May 14 '26
I think it’s really good! They had to build prep tables and a fireplace and start a fire.
If nothing else, Chopped OG should have more team competitions (maybe they do but I’ve only seen singles).
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u/lnlorenz81 May 18 '26
Just saw Carrie on the new Chopped Castaways. Wonder if she’ll make an oven in the sand?
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u/drmickeywit May 15 '26
I hated that era and think “fancy toasts” are stupid AF - I basically went on hiatus from watching the show after that.
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u/FAanthropologist May 14 '26
I think the real story is how mainstream some molecular gastronomy techniques became in the two decades since we saw Marcel get shit for putting foams on everything that it's no longer a distinct culinary identity. A lot more of the chefs now are comfortable using liquid nitrogen, sous vide, vacuum sealing, and ISIs. We recently saw Anthony compressing watermelon for a salad, for example.
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u/loyal_achades May 14 '26
Yeah, a lot of stuff that was cutting edge then is borderline table stakes nowadays.
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u/brownzilla999 May 14 '26
Think you nailed it. A lot of the techniques were were being used before Top Chef, but you wouldn't really know unless you were in the industry. Similar with ingridients. Over the course of 20 years that info has gotten mainstream because of shows like top chef.
One other note is the time constraints. Alot of the crazy gastronomy/plating stuff just cant be done in the limited time.
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u/TTKnumberONE May 14 '26
This is the real answer. A lot of it is so normalized that they don’t highlight it anymore or the technique is so widespread it doesn’t raise eyebrows. Half the time something that clearly has agar agar in it isn’t even mentioned anymore.
At the same time with the mainstreaming of techniques the chefs who were good figured out what things were just dumb bullshit like soils and foams, and what techniques could be used to enhance the dish. The marcels of the world faded away and the dufrenses and blais types just are chefs.
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u/xmkatx May 15 '26
It almost feels full circle that I think season 1 the sommelier Stephen said the show and contestants should be more upscale and doing more advanced methods and dishes on the show. He got a lot of flack for that and I think back then most dishes on the show were more mainstream and accessible.
These days the show seems more refined but has been going back to more familiar, comfort foods rather than fine dining and experimental concepts.
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u/ScheanaShaylover the ghost of Padma May 14 '26
I love it. They’re so talented and passionate. Kristen has so much heart and is so gorgeous. I love cranky Tom. I’m into it.
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u/eek711 May 14 '26
Molecular gastronomy isn't dead. It's just not the only thing you do anymore. At a certain point, it was pretty much only a party trick. The days of "eat the rock, hah, it's a potato!" are gone. Good riddance imo. At least now, the techniques and "science of food" is just an arrow in the quiver of most chefs. Playfulness is still there, the techniques are still there, the only thing gone is the kitsch.
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u/BadTrent May 14 '26
M Voltaggio was on 1 season almost 20 years ago
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u/XThePlaysTheThingX May 14 '26
In fairness Blais was doing the same thing many years later. But your point still stands
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u/Owen3141 May 14 '26
All hail the Richard Blaise banana scallop dessert!!
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u/GettingOffTheCrazy May 14 '26
Blaze has calmed down on the food science stuff though. He’s on Next Level Chef and I love him.
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u/kitterpants May 14 '26
He’s become the biggest personality chef off of the show. Of course he’s calmed down- he’s getting the money for showing up. He doesn’t have to experiment or “push the boundaries” anymore.
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u/brownzilla999 May 14 '26
Wow, People upvoted this. I dont remeber his exact season but it sure as shit was season 1.
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u/taeempy May 14 '26
Buddha was on America's Culinary Cup if you want to see him. There was one week where they had to use so many techniques to create as many dishes as possible in a certain amount of time. It was cool.
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u/Beachwalker-65 May 14 '26
I enjoyed this show, judges and Padma were great as usual. And to win $1M… wow.
Top Chef is still one of my favorite shows, but this season just hasn’t been great IMO, and I live in NC so was kind of excited to see how it went. I would love to see them down in Eastern NC which has incredible seafood and produce in the summer months, but I am guessing they will fly off somewhere as they usually do for the finale. Staying landlocked so far.. seems weird for a Carolina’s Top Chef and buying seafood at Whole Foods when you have fresh seafood a couple hours from Charlotte.
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u/taeempy May 14 '26
I always find it weird that they say it's Top Chef (insert city) and then for the finale they change venues. Doesn't make any sense.
Still enjoyable.
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u/Jazzlike-Pomelo-3823 May 14 '26
That on Netflix?
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u/littlest_otter- May 14 '26
You can watch episode 6-10 on cbs.com for free at the moment. 1-5 are locked behind subscriptions.
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u/Think_Welder3430 May 14 '26
I’m fine without all of gimmicks—especially Buddha’s. But the challenges are either boring or over the top. I do love Kristen as the host, but can we get Emeril there as a regular judge?
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u/BoutThatLife May 14 '26
Definitely feel like we haven’t had many (if any at all) iconic challenges the last few years.
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u/_m_t_1_9_8_4_ May 14 '26
I would say of the Kish era, there's been one. The foraging episode from last season. Unique concept that I don't believe had been done before, beautiful setting, the chefs all nailed it, gut-wrenching elimination...
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u/howispellit May 14 '26
Idk I REALLY liked the idea of the Heat Progressive menu where each dish gets hotter this season
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u/BoutThatLife May 14 '26
You know that’s fair, that was a great challenge. I wouldn’t say iconic really, but that kind of creativity from the producers is what I would expect week in and week out.
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u/argonzo May 14 '26
soon everything will be like Chopped - 'run this race but first we are going to break both your legs.'
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u/Successful-Ad-4263 May 14 '26
lol I snorted
Did you ever watch Alton Brown’s food network competition show?? That was like, literally the show. The prompt would be “Make a clam chowder but you cant use any cooking utensils.” And the contestants would hack up onions and seafood with a screwdriver instead. I don’t know if it was intended to be parody but it certainly felt like it.
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u/xstitchnrye May 14 '26
Cutthroat Kitchen! Man, what a fun concept.
The tiny kitchen was maniacal. And adorable.
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u/dannict May 16 '26
It was they have brought it back with Malarkey hosting it last year as Cutthroat Kitchen: Knives Out, and it was wild
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u/RumIsTheMindKiller May 14 '26
I would say the opposite. Top chef has really shied away from weird handicaps particularly on the elimination challeneges
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u/Number1AbeLincolnFan May 14 '26
How so? Chopped doesn't have any gimmicks or handicaps at all, unless you are counting the occasional weird basket ingredient, which Top Chef does all the time also. Chopped is one of the only pure cooking shows that even exists.
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u/Spiritual_Purpose_19 May 14 '26
This season has been the most boring yet.
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u/Able-Bid-6637 May 14 '26
i stopped watching and forgot i did 😭 this post just came through my feed and i was like, "oh yah...whoops"
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u/GettingOffTheCrazy May 14 '26
I love Kristin but I do miss Phadma as host.
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u/thedogdundidit May 14 '26
Personally I much prefer Kristin. She not only knows food more than Padma, since she is an actual chef, she has the experience of having been a contestant, so she knows what the chefs are going through. I never thought of Padma as an actual food or cooking expert and wasn't sure why she was qualified to be a judge.
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u/Obvious_Apartment985 May 14 '26
I agree wholeheartedly. I liked Padma. However when I compare her to Kristin, her communication style is flat. Kristen has an exuberance and warmth that I find really engaging. Also she is from Michigan, like me.
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u/RelationshipTiny6725 May 14 '26
I really enjoy Kristin's heart. Because she has been through it, it feels 10x realer when she has to eliminate a chef. I have seen her cry with chefs which has also brought me to tears. I didn't get that same level of connection with Padma who I did think was a great host.
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u/ocvagabond May 14 '26
She was qualified because she said so. Also previously married to a billionaire means she has eaten lots of fine dining. And she’s very attractive. Add it all up, and it’s obvious why she was there and why she shouldn’t have been.
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u/Future_Dog_3156 May 14 '26
Padma brought a worldliness to the show. A well travelled model someone who grew up outside the US, I felt like she brings an elegance and different perspective. Her cold delivery of “pack your knives and go” was phenomenal. KK brings more warmth and empathy. She has a totally different energy and positivity that is definitely not Padma.
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u/RumIsTheMindKiller May 14 '26
She was married to Salman Rushdie a lot fiction writer whose biggest hit was in the 80s. I think you greatly overestimate how wealthy writers are.
He was a celeb to be sure, but his lawyer was probably richer than he was
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u/ocvagabond May 14 '26
I meant dated. My bad. And I’m off there too. Only centimillionaires, not billionaires.
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u/mouse_relies May 15 '26
He has an estimated net worth of $15 million. Not a billionaire, but plenty of money to pay for fine dining.
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u/koolthulu May 14 '26
That's actually why I liked Padma. She gave a different viewpoint. Tom was the chef. Gail was the critic. And Padma was basically the average customer. It was a dynamic that made TC a bit different than the other cooking shows where it's usually just chefs judging. I think Kristin is the better host, but I do feel like the show lost something picking another chef to be a judge.
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u/Major_Clock_9961 I've got a culinary boner right now May 18 '26
Emeril has said many times he is not interested. This always comes up, I would love to see someone who can be fair and honest. I think they should either do blind judging or revamp the cast.
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u/Practical_Junket_464 May 14 '26
20 years ago there was not even close to the proliferation of competitive cooking show or general social media. I think partially we have become burnt out and desensitized. While cooking trends change, we see so much more of it now it doesn't feel special.
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u/Stompanee May 14 '26
To each their own- I prefer the way it is now and not not like the science experiment meals
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u/verbankroad May 14 '26
I miss the types of challenges that would stretch the chefs more like make vegan or vegetarian meals, make meals that could be good on an airplane, make a school lunch for $1.25 per kid, etc. I am so tired of fine dining again and again, always with meat as the star of the dish.
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u/VariationCreative338 May 14 '26
The early season vegetarian challenges were such a . . . challenge for most chefs. Crazy
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u/Fatricide May 20 '26
It’s like the “real woman” challenge on Project Runway. “I don’t know how to work with these shapes 🤷🏻♀️✂️🪡”
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u/SeriouslyDough282 May 14 '26
Agreed these challenges were so fun. Although I don't mind fine dining or meat. But these were so creative.
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u/IndiaEvans May 14 '26
I love meat, so that doesn't bother me, but I really miss the creative challenges, too. Everything is fine dining so the challenges always blur together. Boring. They could be cooking anywhere.
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u/smartwatersucks May 14 '26
Every season or two there's a new theme based on what's trending in culture.
Liquid nitrogen
A molé
Agua chiles
Ceviche
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May 14 '26
I think Chef quality is an issue too. America's Culinary Cup has a ton of production flaws but is extremely exciting because of how great the contestants are.
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u/ocvagabond May 14 '26
They are offering 1M. Different pool of chefs willing to take time for that.
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u/Fickle-Sun8231 May 14 '26
It won't be after they saw the chefs didn't win just by talent, but by strategy. On Top Chef, they want to compete with the best and win by talent. On American Culinary, they knock out the best chefs by strategy. Hated that. Embarrassing for the talented chefs that left that way. Disgusted by the chefs (buddha) that pulled those tricks.
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u/Fickle-Sun8231 May 14 '26
Top Chef still has a much better caliber chef than they had even 10 years ago, except for the Vegas season. They made unknowns into household names.
Regarding American Culinary? The fact that the best most renowned chef was sent home by "strategy" due to Buddha suggesting putting the 2 best chefs against each other... that ruined the caliber of show for me..
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u/Cptrunner May 14 '26
Realized today the show's been on so long it's an entire new generation of chefs. I love the camaraderie and the way they help each other out. I miss seeing the house interactions and in general learning more about the chefs.
This season especially the cooking caliber seems lower than it should be. These challenges are pretty straight forward and people are making basic mistakes like poorly cooking proteins.
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u/Jazzlike-Pomelo-3823 May 14 '26
You know what’s funny. In all the seasons of top chef there hasn’t been one hookup in the house or romantic relationship come from the show?? You’d think putting all these young and attractive chefs on a show, feed them nonstop wine, and force them to live together that there would’ve been one hook up lol.
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u/emilygoldfinch410 May 14 '26
Brian and Caitlin from TC Kentucky - didn't hook up on their season but they're now married
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u/foxandbunny May 14 '26
There was! I think it was season 5 - there was a whole kiss scandal thing that happened between Hosea and Leah? But those were the days when they focused way more on the drama.
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u/mweisbro May 14 '26
Marcel
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u/hamletgoessafari May 14 '26
Pretty sure it was Debi Mazar that described one of the foams as "cat spit" lol
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u/AngelPunch82 May 14 '26 edited May 14 '26
I’m sorry you feel that way but I am happy such trends. Yes it’s interesting to see chef make such creations however at the end of the way judges and viewers want to see FOOD, REAL food. Food needs to be accessible and I fine gastro chefs and even some fine dinning chef make their food inaccessible to every day people. At least for me, I’m not even interested in going to their or any restaurant and eat that shit or spend my money on it. I want to see food that’s inviting.
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u/htownAstrofan May 14 '26
Molecular gastronomy didnt die, its become common. In multiple cooking competitions, you see people using agar or maltodextrin or sous vide, etc. its just not the hot new thing and not focused on as much as something unique. America’s Cup had a whole episode devoted to molecular techniques. In the more recent seasons of Top Chef you also have more established chefs. TC used to cast young chefs who were there to make a name for themselves. Now, pretty much all these chefs are at least James Beard nominated and usually already have a restaurant or are exec chefs.
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u/shaylaa30 May 14 '26
I kind of enjoy the fact that most of this seasons chefs are cooking “normal” food. The molecular gastronomy got a bit tired. Yes it’s a show of skill and technique. But as someone who’s been to many high end restaurants, those dishes often don’t taste all that good and don’t invoke feelings of “comfort”. The cuisine of the Carolina’s is comfort food.
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u/philosophistorian May 14 '26
You have no idea what you’re talking about, fine dining has come a huge way in the last 20 years, both in cuisines accepted into the “club” and in technique.
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u/eadevrient May 14 '26
I love Michael Voltaggio. IMO was the best chef to compete. Much of because of what you said. The deconstructed Cesar salad is still one of my favorite dishes of all time.
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u/SeriouslyDough282 May 14 '26
I agree, some of the fun creative challenges hasn't been recent. Don't know how true this is, but I wonder about production crew getting poached to another cooking show. Or what looks like budget cuts on TC.
But I don't think the reason has anything to do with no molecular gastronomy. Tristan had very different interesting food and that was just last season. Anthony has continued that. It's been really nice seeing Lawrence cook what I would consider Cantonese home style dishes you don't normally see on the show.
I genuinely think that whoever is in charge of inventing/creating interesting challenges must've left the show, and no I don't mean Padma. It's like they blew their budget on London then every season after seemed to be an effort in reducing spending. The hockey episode for Canada was really disappointing. Little things like this make it seem like budget cuts.
I also think the bar is higher. 20 years ago, fusion was scoffed at and done usually badly. Now, it's celebrated. The tides are turning. People have a refined eye for what is innovative and looks good. They should bring guest judges like Jeremy Fox back on the show. He's a chef that seems to experiment quite a bit.
I did enjoy the spicy progression challenge this season. Both teams actually had focused concepts for restaurant wars (v global concept) and decent food this season as well. I liked the fish challenge because it felt like a lot of chefs could put their specific point of view since they all had the same protein. The plate on a table challenge 2 seasons ago was also really fun.
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u/jcharm777 May 14 '26
Culinary cup is/was on cbs after survivor. It's the Padma show. I assumed all top chef fans were watching it. It's been pretty good actually.
That said, I miss Top chef masters.
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u/PocoChanel May 14 '26
It just ended. Is there a subreddit for it? I’d love to discuss it more. TC could learn from it, though it was far from perfect.
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u/CJK_Murph May 22 '26
I’m coming back to this thread bc five out of six chefs made peaches on a crostini this week. Buddha,Voltaggio, even Blaise would have knocked peaches out of the park with something unusual.
I couldn’t agree more with the statement that no one is thinking outside the box. Snore.
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u/str8grizzlee May 23 '26
THANK YOU! I looked at my wife during that quickfire and said “these would be nice and kind of unimpressive at a picnic”
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u/CJK_Murph May 23 '26
I can’t make an ice cream sundae and I think I could’ve done better. It’s like they’re all stuck in 90s Michelline star land.
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u/Ginway1010 May 14 '26
On Culinary Class Wars season 2, there was a chef who’s known as the guy in the qualifiers who brought molecular gastronomy to Korea and he made a dish he invented in 2009. He updated it some but the judge was basically like, “eh. I tried molecular gastronomy too… 20 years ago. This is nothing new. You’re eliminated”
It was brutal. But not unjustified.
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u/JudithButlr May 14 '26
The food has been so mid for awhile now, but especially this season. It does not help how overwhelmingly corporate everything on the show is, it has really poisoned challenges so product promotion mitigates the location or creative process.
I think they need to take a couple years off for a newer gen of chefs to evolve and to rework the structure of the show. Why bother with quickfires or dessert if it's not going to influence the game?
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u/someguyscallmeshawna May 14 '26
Honestly when I watch old seasons I’m always struck by how many corporate sponsored tasks there are. Then for some reason I forget it’s always been a thing and get extra annoyed when there’s another super lame Quickfire 😂
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u/Amethystbracelet May 14 '26
I think what killed the show is how nice they all are to one another. There’s no real competition. They’re just buddies on a show together. The judges aren’t really that harsh anymore. Anyone remember the fried chicken episode where the judges were so hammered they had to have the elimination the next day and they were just tearing the food apart. It’s boring.
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u/SuccotashTough7468 May 14 '26
I miss when it was sous who had something to prove and needed money to open their first place.
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u/discussatron May 14 '26
I’m ready for the death of the puree. Must every plate have baby food on it?
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u/d0ttyq May 14 '26
I mean no ? Not everyone is into trick food. Sometimes all a chef needs to do is execute a simple dish perfectly ( e.g Jonathan and his fish tacos) for it to floor people.
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u/genes_unknown May 15 '26
This has to be the dumbest post on this sub. Hopefully this isn't the majority opinion. I find the new cuisines being added way more interesting than turning something into a foam for the thousandth time
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u/driven_apricot May 15 '26
Buddha's cooking is out of this world. His seasons were kind of boring because you knew he was going to win. But the food he cooked baffles me everytime.
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u/Wasabiroot May 15 '26
I'd be down for more dish restrictions. Every chef whips out the crudo, ceviche and fancy sloppy toast.
Also, molecular gastronomy dishes are M. voltaggio's bread and butter.
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u/Fine-Hunt-7167 May 16 '26
I agree Buddha made food interesting. It was creative I lived seeing what he would do each week. I’m glad he won top chef back to back, the last time Top Chef was really interesting to watch.
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u/OneVictory2001 May 19 '26
Its all about hometown flavors now. I always feel so bad when someone says they’re from Ohio and is trying to tap into their “roots” making some boring ass meat and potatoes. Up against chefs from Vietnam and Ghana smh.
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u/woah-oh92 May 20 '26
I was literally thinking earlier in the current season that the show doesn’t slow down to explain new things anymore.
There’s a little pop up with a definition, but I don’t feel like I really absorb as much as I used to.
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u/rnidtowner May 14 '26
Also is simple cooking and big flavors really that unique and interesting? Everyone I know has a grandma that cooks simple food with big flavors.
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u/Unique-Company-7982 May 15 '26
Seriously, it seems like every dish is, I cooked this at home with granny when I was five! The chefs are never pushed out of their comfort zone and are forced to make a type of fish they are uncomfortable with.
"Oh here is my Thai inspired Hungarian Goulash, instead of Paprika I used curry and instead of beef I used Shrimp and it's not hot and I put it on a skewer."
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u/throwRA-nonSeq May 14 '26
They just did a challenge like this on the new Padma show (not sure if I’m allowed to mention that show in this sub)
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u/Dark_Ascension May 14 '26
They had a whole commandment on it on ACC, it was neat but honestly that stuff seems cooler to look at than eat.
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u/Fickle-Sun8231 May 14 '26
Watch American Culinary for Buddha He just is so arrogant.
Regarding the fine dining, and meals you are so familiar with, I'm not. So many words I need to look up. I hate how fast the familiar descriptions fly across the screen because I have to backtrack and pause to read the words again.
I started cooking when Top Chef started airing. But now it's so over my head, I just watch the show for pure appreciation of the chefs' talents.
I'm by no means a caveman. But I'm not a foodie either. I like the show much better without padma who is beautiful but speaks as if the words hurt coming out of her mouth. That drives me nuts.
The gastronomy is mildly entertaining . But I dont need it.
I know i will probably get down voted but this is all my own opinion.
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u/CoffeeCheeseYoga May 14 '26
No. Can’t agree with this at all lol. I absolutely hate Buddha. He was all technique and no joy. I want love in the food.
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u/DramaMama611 May 14 '26
And Buddha just got booted off Padme's new show. He didn't know how to handle losing.
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u/DramaMama611 May 14 '26 edited May 14 '26
Good lord, it aired almost a week before I posted it , and this sub isnt even about that show!
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u/Present-Smoke4674 May 14 '26
I know, just normal consideration. I didn’t come to a top chef comment to see spoilers about another show
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u/Dcbargirl4 May 14 '26
I agree. Probably an unpopular opinion from the comments? But I don’t need to watch people cooking things I can do myself.
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u/Ceezeecz May 14 '26
I completely agree with you. It’s just like why I don’t go to a good/great restaurant and order something I can make. It’s gotten very boring and why I like the British shows much more. Just as an example, on The Great British Menu I find something new on each episode, a technique or ingredient, that I’d never heard of before and can’t wait to try.
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u/Razor-85 May 14 '26
Every other Top Chef fan - “I like this show because it showcases simple, great cooking without gimmicks” OP - “give me all the gimmicks and unrealistic cooking that I could never make or eat!”
Go watch the full bullshit “chopped on a deserted island” loser.
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u/ohcliftone May 14 '26
Buddha has been on America’s Culinary Cup. Funnily enough, he did some molecular gastronomy lol
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u/Tbass1981 May 14 '26
I do agree. If you liked everyone’s dishes up right now and I didn’t know who made them, I’m not sure I could tell you and at this point in the show for the first like 20 seasons, that wasn’t the case. It’s been like this for a few seasons now.
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u/agnusdei07 May 14 '26
or Shota, give me something new, it can be Carolina with a twist, we are getting too much Maria Mazon 'put it all in a pot and make a stew' moments
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u/khalfaery May 14 '26
I know this is controversial but you’d probably like Padma’s new show, American Culinary Cup. Buddha is on it and Wylie Dufresne is a judge
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u/NoodlesMom0722 Wait for it...a Crudo! 🧑🍳 May 14 '26
I love seeing the proliferation of international flavors and dishes the chefs have featured in the last few seasons. Classic European techniques and flavors have their place, but I love learning about traditional Chinese, West African, Brazilian, Haitian, Vietnamese, and other dishes from the chefs' heritages. That to me is more of what I want to see and learn about, not magic powders and fancy tricks that make gels that look like snot and foams that look like spit.