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Chef Betty Frasier, one of the competitors on Top Chef explains that the show prepares you to stay on your toes and constantly stay creative. She says it’s “Hats off to every chef that makes it through one more round.” The competition involves a constant elimination process. The chefs are brought to the season's host city like Los Angeles or New York which typically inspires themes throughout the season. The chefs live in a provided apartment or house during the course of the season, and normally do not have any outside communication. Each episode, the chefs participate in a Quickfire and an Elimination challenges. This format continues until two or three chefs remain, where each is challenged to create a full course meal; the chef with the best meal as determined by the judges is declared the Top Chef of the season. Near the end of the season, when only four to five chefs remain, the show moves to another host city to finish out the competition. “Your blood definitely get boiling” says Chef Frasier.
Chef Ed Cotton, a season 7 competitor says that “the competition is far from ordinary.” The constant anticipation of getting eliminated can really take a toll on how someone performs. This first runner up contestant from season 7 who survived elimination over 16 other chefs also say, “We have to constantly be creative.” He referrers to himself as the “Chef’s Chef” because of his expertise and knowledge of the food industry. During his radio appearance with the restaurant brokers, reveals his secrets on how to become the best at what you do and what got him to the final competition.Chef Joy Crump says the Top Chef show “Mastered the craft of keeping us on our toes.” Chef Crump began her culinary career in Los Angeles where she worked as contract caterer for the president of Capitol Records and hosted large-scale functions for musicians and executives. What’s it like to switch gears and cook for Padma Lakshmi, host of Top Chef? The guests are very flattering of the star saying, “She is lovely” “She has a heart” and most importantly, “She has a great palate.”
Join the restaurant brokers and their guests as they discuss the trials they endured from being on Top Chef. Tune into the entire restaurant radio show live on Atlanta radio station WGKA 920 The Answer on Saturday at noon or the rebroadcast Sunday at 1 PM on Biz 1190.
This Week’s Guests:
Chef Betty Frasier
Chef Betty Fraser is the co-owner of the popular Hollywood restaurant Grub and long established As You Like It Catering. A second season alumnus of Top Chef, Betty also appeared on the Top Chef Holiday Special and Top Chef Masters. In addition to her work as a chef and restaurateur she’s a frequent guest chef at food and wine events throughout the nation where she shares techniques for her signature “California Comfort Food.”
Chef Ed Cotton
Chef Ed Cotton! Ed is the Executive Chef of Sotto 13, a boutique Italian restaurant in the West Village. Prior to Sotto 13, Chef Cotton was Executive Chef at David Burke Townhouse. A seasoned veteran, Chef Cotton has honed his craft serving in top positions in the kitchens of some of the most respected chefs in the world including Daniel Boulud at db Bistro Moderne and Restaurant Daniel; Laurent Tourondel at BLT Market in the Ritz Carlton; David Burke; award-winning chef Barbara Lynch at acclaimed No. 9 Park in Boston; and Todd English at Olives and Figs. Chef Cotton spent six seasons on Food Network’s "Iron Chef America” as Sous Chef to Iron Chef Cat Cora. In addition, Chef Cotton earned a top spot on Bravo’s "Top Chef”, season 7, where he cut his way through intense competition finishing as runner-up. Ed is a graduate of the Culinary Institute of America.
Chef Joy Crump
Chef Joy Crump has a culinary style rooted in Southern, home-cooked tradition. Joy Crump crafts the seasons’ best locally-sourced and organic ingredients into comfortably refined dishes at FOODĒ in historic downtown Fredericksburg, Virginia.
Crump began her culinary career in Los Angeles where she worked as contract caterer for the president of Capitol Records and hosted large-scale functions for musicians and executives. While in Los Angeles, she also worked on private events for Warner Bros. Television and served as private chef for actors and executives on Warner’s television series and feature films.
In 2005, Crump moved cross-country to Atlanta, Georgia where she enrolled at the Art Institute of Atlanta. While earning her degree, she studied under Chef Bradley Rouse, head chef for the Atlanta Hawks, and worked to develop specialized menus for NBA athletes and their families.
Following graduation, Crump began an apprenticeship at Woodfire Grill under Chef Michael Tuohy – an industry pioneer credited with bringing organic farm-to-table culinary practices to the Atlanta restaurant scene. During her tenure, Crump grew her skills in meat curing, butchery, fruit preservation, sauce-making and wine-pairing. When the Woodfire Grill’s ownership was turned over to Chef Kevin Gillepsie in 2008 (“Top Chef” Contestant, Season 6), Crump continued to work on his team for two years.
Crump has had the honor of cooking directly with some of the South’s finest chefs, including Virginia Willis, author of the nationally-acclaimed cookbook, “Bon Appetit, Y’all; Chef Ford Fry, Chef/owner, JCT Kitchen & Bar, The Optimist, King & Duke and St. Cecilia; Chef Hilary White, Chef/owner, The Hil at Serenbe Farms; Chef Scott Peacock, former Executive Chef at the award-winning restaurant Watershed in Decatur, and Chef Kevin Rathbun of Rathbun’s, Krog Bar, KR Steakbar and Kevin Rathbun Steak.
In 2008, Joy founded FOODĒ as a home-based private event and catering company in Atlanta. In 2010, FOODĒ grew to a physical location on Caroline Street in Historic Downtown Fredericksburg, Virginia. There, Joy is the executive chef and co-owner. She and her team pride themselves in putting their key philosophy into practice for their guest and clients – providing market-fresh meals in a comfortable environment. In 2014, Joy was one of sixteen contestants on the twelfth season of Bravo’s Top Chef.
