Let's be honest. Everything I know about food I learned from Top Chef. To say I'm an avid fan would be an understatement. I've seen every season multiple times. The depths of my online following of Chef Kevin Gillespie, my all time favorite contestant, might categorize me as a stalker, but I've accepted it. The first time I saw him at Woodfire Grill I thought I was standing a little too close to the open flame, but looking back I may have been having a crush-induced hot flash. He signed my menu, and it's one of my most prized possessions (like in my trophy cabinet). The first time I went to his new restaurantGunshow, I was mentally prepared to see him. I psyched myself up all day, but when he walked up to the table I totally lost my nerve. My mom ended up blurting out, "she's a really big fan!"
Some wives long for jewelry or Swiss ski trips. Not me. The Food & Wine Classic in Aspen is my dream destination. I drop hints at least three times a week. My number one rational is that Tom Colicchio will be there, and he's "less than a god, but more than a man... you know like hercules or something." Jimmy's afraid I might embarrass myself fan-girling, so I'm not sure how well that argument is going.
Anyway, that was a very roundabout introduction ... the point I was trying to get across is that Top Chefhas made me into a self-proclaimed foodie. As soon as a plate of food is placed in front of me, I channel my inner Gail Simmons and get to work. Is this too salty? Is the meat cooked to my liking? I'm very hard to please.
Now that we all agree that I'm fully qualified to review restaurants, I'll get to work on Cooks & Soldiers.
