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Top Chef: Just Desserts
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Here is the latest announcement from the BRAVO network:
SWEET! BRAVO ANNOUNCES JUDGES FOR "TOP CHEF: JUST DESSERTS"
Renowned Pastry Chef Johnny Iuzzini Joins as Head Judge; Acclaimed Chef Hubert Keller and DailyCandy's Dannielle Kyrillos Serve as Judges; And "Top Chef" and "Top Chef Masters" Judge Gail Simmons Set To Host
NEW YORK - July 1, 2010 - Bravo sweetens the deal as "Top Chef: Just Desserts" -- a spin-off of the popular Emmy-nominated and James Beard Award-winning "Top Chef" -- adds celebrated pastry chef Johnny Iuzzini as Head Judge with critically acclaimed chef Hubert Keller and DailyCandy Editor-at-Large Dannielle Kyrillos rounding out the judges' table. As previously announced, "Top Chef" judge Gail Simmons will serve as the host of Bravo's newest delectable delight that airs on Bravo later this year. For more information, visit www.BravoTV.com. Follow us on Twitter at https://twitter.com/BravoPR.
Each episode of "Top Chef: Just Desserts" holds two challenges for the pastry chefs: the first is a quickfire test of their basic abilities and the second is a more involved elimination challenge designed to test the versatility and inventiveness of the pastry chefs as they take on unique culinary trials such as working with unusual and exotic ingredients or catering for a range of demanding clients.
Iuzzini, one of the country's most celebrated and innovative pastry chefs, joins as head judge of "Top Chef: Just Desserts." Currently the Executive Pastry Chef at Restaurant Jean Georges, which has three Michelin stars, and Nougatine, Iuzzini has received numerous accolades throughout his career. In May 2006, The James Beard Foundation awarded Iuzzini "Outstanding Pastry Chef of the Year," for which he was also nominated in 2003; he was named one of the Comite Colbert's "Emerging Young Artists of 2000;" earned the title of "Best New Pastry Chef" by New York Magazine in 2002; and was named one of the "10 Best Pastry Chefs in America" by Pastry Art and Design Magazine in 2003 and 2004. Iuzzini, who has appeared as a guest judge on "Top Chef," published his first cookbook, Dessert Fourplay in 2008.
Keller will be a familiar face to "Top Chef" fans having appeared multiple times as a guest judge on "Top Chef" and as a contestant on season one of "Top Chef Masters." His world-renowned restaurants, Fleur de Lys San Francisco and Las Vegas, feature Keller's contemporary French cooking accented with Mediterranean flavors. With his palate attuned to America's evolving tastes, Keller launched his wildly popular Burger Bar restaurants in Las Vegas, St Louis, and San Francisco as well as the cutting edge SLeeK Steakhouse and Ultra Lounge in St Louis. He has won numerous awards including the James Beard Foundation's "Best Chef: California" and has been elected to the Foundation's prestigious Who's Who in Food and Beverage. Food & Wine magazine tapped him as one of the ten Best New Chefs in America, and Restaurants & Institutions gave him its Ivy Award.
Entertaining expert and Editor-at-Large of DailyCandy, Kyrillos shares insider scoop with readers across the country on the latest news in food, fashion, travel, gifts and entertaining. She wrote several chapters of DailyCandy's two books, Daily Candy A to Z: An Insider's Guide to the Sweet Life and The DailyCandy Lexicon: Words That Don't Exist But Should. For the past four years, she has also helped cover the Food & Wine Classic in Aspen for Plum TV as an on-camera host.
Food & Wine's Simmons, who has been a judge on "Top Chef" for the past seven seasons, takes on the hosting duties of this highly competitive spin-off series showcasing the best of the best in the world of pastry arts. She is responsible for special projects for the magazine, acting as liaison between the marketing and editorial teams on magazine events and chef-related initiatives. During her tenure at the magazine, she has been responsible for the annual Food & Wine Classic in Aspen, America's premier culinary event. Born in Toronto, Canada, Gail moved to New York City to attend culinary school at what is now the Institute of Culinary Education. She then trained in the kitchens of legendary Le Cirque 2000 and groundbreaking Vong restaurants, and worked for esteemed food critic Jeffrey Steingarten at Vogue as well as for chef Daniel Boulud. Throughout her career, Simmons has contributed to several cookbooks, including It Must've Been Something I Ate by Jeffrey Steingarten, Chef Daniel Boulud: Cooking in New York City and The New American Chef, by Andrew Dornenburg and Karen Page.
I think top Chef may be overdoing their exposure. Pastries pose a unique challenge and master chefs typically regard them as the one course to avoid in competitions if at all possible.
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Here are blogs on the Top Chef: Just Desserts website on the judges for this new show starting soon:
Gail Simmons
Host, Top Chef Just Desserts
Gail Simmons is a trained culinary expert, food writer, and dynamic television personality. Since the show’s inception in 2006, she has lent her extensive expertise as a permanent judge on BRAVO’s Emmy- winning hit series Top Chef. Now entering its seventh successful season, Top Chef is rated the No.1 food show on cable television. Most recently, Gail has been named host of Top Chef: Just Desserts, Bravo’s pastry- focused spin-off of the Top Chef franchise. Gail is also a regular judge on Top Chef Masters, the second season of which premiered in April 2010.
Gail joined FOOD & WINE in 2004 and handles special projects for the magazine, acting as liaison between the marketing and editorial teams on magazine events and chef-related initiatives, working closely with the country’s top culinary talent. During her tenure, she has been responsible for overseeing the annual FOOD & WINE Classic in Aspen, America’s premier culinary event. Prior to joining FOOD & WINE, Gail was the special events manager for Chef Daniel Boulud’s restaurant empire.
Gail was born in Toronto, Canada and moved to New York City in 1999 to attend culinary school at what is now the Institute of Culinary Education. She then trained in the kitchens of legendary Le Cirque 2000 and groundbreaking Vong restaurants, and worked for esteemed food critic Jeffrey Steingarten at Vogue. Throughout her career, Gail has contributed to several cookbooks, including It Must’ve Been Something I Ate by Jeffrey Steingarten, Chef Daniel Boulud: Cooking in New York City, and The New American Chef by Andrew Dornenburg and Karen Page.
Gail makes frequent television appearances on The Today Show, The CBS Early Show and Fox & Friends, among others. She has been featured in New York Magazine, Travel + Leisure, GQ, People Magazine, Entertainment Weekly, Los Angeles Times, and The New York Post. She also has appeared at the nation’s foremost culinary festivals including the South Beach Wine & Food Festival, New York City Wine & Food Festival, Pebble Beach Food & Wine, Kohler Food & Wine Experience, the Cayman Cookout, and the FOOD & WINE Classic in Aspen.
Gail is an active supporter of Common Threads, an organization that teaches low-income children to cook wholesome and affordable meals. She is also a founding member of the Grow for Good Campaign, an organization started by FOOD & WINE to raise funds and awareness for sustainable agriculture programs in the United States, and sits on the board of both the American Institute of Wine & Food and the Institute of Culinary Education’s Alumni Committee.
Gail currently lives in New York City with her husband, Jeremy.
Johnny Iuzzini
Judge, Top Chef Just Desserts
Johnny Iuzzini is one of the country’s most celebrated and innovative pastry chefs. His interest in the pastry arts began at the age of 17 when he started working at The River Café in Brooklyn, New York. Although his primary responsibility at the restaurant was in garde-manger, Johnny frequently visited the pastry kitchen to marvel as Pastry Chef Eric Gouteyron piped chocolate butterflies. As Johnny’s fascination with pastry grew, he began assisting Chef Eric after completing his regular shifts in the kitchen. Johnny eventually moved to pastry full-time, cementing his desire to pursue a career as a pastry chef.
After graduating from the Culinary Institute of America in Hyde Park, New York, Johnny joined the pastry department of the original Daniel on Manhattan’s Upper East Side. Over the next three and a half years, he mastered all of the dessert stations and became Pastry Chef Francois Payard’s right-hand man. When Chef Francois launched his eponymous pastry shop in the Summer of 1997, Johnny joined the opening team and was named Sous Chef. Shortly thereafter, he traveled to Europe where he apprenticed in some of France’s finest patisseries, including the famed Ladurée in Paris. He also completed an intensive two-week chocolate course at L’Ecole DGF du Chocolat et Patisserie.
In the Fall of 1998, Johnny returned to the US for the debut of Café Boulud and then moved to the 65th Street location of the new Daniel for its opening. Johnny was named Executive Sous Chef for the new restaurant and held that position for the next two years under Executive Pastry Chef Thomas Haas. During that time, Comite Colbert named Johnny one of its “Emerging Young Artists of 2000.”
In January 2001, Chef Daniel Boulud promoted Johnny to Executive Pastry Chef. The combination of talent and enthusiasm, and a long-standing working relationship with Daniel made Johnny the perfect choice for this position. Shortly after his rise to top job, Where Magazine awarded Johnny’s desserts “Best in NY 2001.”
In May of 2002, Chef/Owner Jean Georges Vongerichten named Johnny the Executive Pastry Chef at his famed four star name-sake, Restaurant Jean Georges, as well as its café, Nougatine. With this move, Johnny achieved much success. In November, 2002, he was awarded the title of “Best New Pastry Chef” by New York Magazine; in April 2003, he was nominated for “Outstanding Pastry Chef of the Year” by the prestigious James Beard Foundation; and in June of that year, he was named one of the “10 Best Pastry Chefs in America” by Pastry Art and Design Magazine, an honor he received in 2004 as well.
In June 2005, Johnny joined Jean Georges in the opening of his newest restaurant, Perry Street. Johnny assumed the role of Executive Pastry Chef for this restaurant in addition to his responsibilities at Restaurant Jean Georges and Nougatine. Perry Street earned three stars from The New York Times. In November, Restaurant Jean Georges earned its most prestigious award to date, three Michelin stars. It was one of only four restaurants in New York City to receive this honor.
In May 2006, The James Beard Foundation awarded Johnny “Outstanding Pastry Chef of the Year.”
Johnny has appeared on Top Chef as a guest judge and makes numerous television appearances on The Today Show, The Martha Stewart Show, and Today in NY among others.
Johnny’s first cookbook, Dessert Fourplay, was published in 2008.
Hubert Keller
Judge, Top Chef Just Desserts
Hubert Keller, a Frenchman classically trained by France’s top chefs, is now one of America’s most widely recognized and acclaimed chefs. His world-renowned restaurants, Fleur de Lys San Francisco and Las Vegas, feature Chef Keller’s contemporary French cooking accented with Mediterranean flavors. With his palate attuned to America’s evolving tastes, Chef Keller launched his wildly popular Burger Bar restaurants in Las Vegas, St Louis, and San Francisco as well as the cutting edge SLeeK Steakhouse and Ultra Lounge in St Louis. He has won numerous awards including the James Beard Foundation’s “Best Chef: California” and has been elected to the Foundation’s prestigious Who’s Who in Food and Beverage. Food & Wine magazine tapped him as one of the Ten Best Chefs in America, and Restaurants & Institutions gave him its Ivy Award. Chef Keller has cooked for several United States presidents and was the first guest chef invited to the White House to personally prepare his sophisticated vegetarian menu for President Clinton and his family. Chef Keller is also known for his appearances as a judge on Top Chef as well as for his grace-under-pressure performance as a contestant in the first season of Top Chef Masters on Bravo. He appears frequently in the media including appearances on Regis & Kelly, Rachael Ray, The Early Show on CBS, and Extra among others. Chef Keller‘s own cooking show for PBS, Secrets of a Chef, is now entering its third season.
Dubbed a “Rebel with a Cuisinart” in The New York Times for his early championing of original, multi-course, vegetarian menus in a four-star setting, Chef Keller consistently cooks with a light hand and an eye on health. This led to his developing recipes for inclusion in Dr. Dean Ornish’s best selling cookbook, Eat More, Weigh Less. Chef Keller’s own cookbooks include The Cuisine
of Hubert Keller (Ten Speed Press) and Burger Bar, and Build Your Own Ultimate Burgers (Wiley).
Dannielle Kyrillos
Judge, Top Chef Just Desserts
As an entertaining expert and Editor-at-Large of DailyCandy, Dannielle Kyrillos shares insider scoop with readers across the country on the latest news in food, fashion, travel, gifts, and entertaining. For the past four years, she has also helped cover the Food & Wine Classic in Aspen for Plum TV as an on-camera host.
Having helped grow DailyCandy’s brand and reach from a single edition read by a couple thousand New Yorkers to a multinational publication serving three million subscriptions, Dannielle understands what readers want when it comes to consuming media and devouring trends. She wrote several chapters of DailyCandy’s two books, Daily Candy A to Z: An Insider’s Guide to the Sweet Life and The DailyCandy Lexicon: Words That Don't Exist But Should.
As part of DailyCandy’s editorial team, Dannielle makes regular appearances on a number of shows including The Today Show, Weekend Today, Rachael Ray, CNBC and CNN. She writes a nationally syndicated style advice column for Gatehouse Media and has been quoted in The New York Times, USA Today and Time magazine, among others. Dannielle is also a frequent contributor to Isaac Mizrahi’s webcasts and appeared in the national print campaign for Liz Claiborne’s Isaac-Mizrahi-helmed re-launch, shot by Arthur Elgort.
Dannielle has had a passion for baking ever since she was a little girl. Her grandparents owned a restaurant where her great-grandmother made all the pies. Those recipes have been passed down to her, and she counts strawberry rhubarb as her favorite pie to make.
In addition to baking, Dannielle enjoys entertaining at home and flower-arranging. She currently lives in New York City with her husband.
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I have been "desperately seeking Susan" in an attempt to find out the premiere date for this show. I have not succeeded, so it is time to reflect on what is likely to happen. Top Chef 7 has broadcast its 6th of 15 episodes, so it will end on Sept. 22 if it has 15 episodes as has been reported. It is logical that Top Chef: Just Desserts will slide right into the same time slot, currently 9pm to 10pm EDT on the BRAVO network. That would get is started on Sept. 29. You heard it from me first, although I reserve the right to change this prediction if proven wrong.
TexasLady:
I've been looking for the start as well. No luck either apskip.
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It has finally been announced by BRAVO:
Twelve Pastry Chefs Whip It Up Along With Host Gail Simmons, Judges Johnny Iuzzini, Hubert Keller and Dannielle Kyrillos
NEW YORK - July 30, 2010 - You may get a sugar high from Bravo's sweetest new series, "Top Chef Just Desserts" - a spin-off of the 2010 Primetime Emmy-nominated and James Beard Award-winning "Top Chef," premiering Wednesday, September 15 at 11 p.m. ET/PT, and moving into its regular timeslot of 10 p.m. on Wednesday, September 22. These chefs can have their cake and make it too as the main focus of this competition is the Achilles heel of most chefs: desserts. This time the pastry chefs will see if they have what it takes to out flambee, out frost and out fudge the competition. Gail Simmons, a series judge on "Top Chef" for the past seven seasons, takes on the hosting duties of this highly competitive series showcasing the best of the best in the world of pastry arts. Joining the judges' panel as head judge is Johnny Iuzzini, one of the country's most celebrated and innovative pastry chefs and Executive Pastry Chef at Restaurant Jean Georges. Hubert Keller, critically acclaimed chef as well as guest judge on "Top Chef" and finalist on "Top Chef Masters," and Dannielle Kyrillos, entertaining expert and DailyCandy Editor-at-Large will also serve as regular judges for the series.
Filled with delicious twists, turns and drama unlike anything that "Top Chef" has seen, "Top Chef Just Desserts" features highly celebrated chefs in the pastry world ranging from "Mr. Chocolate" himself, Jacques Torres; the "Leonardo Da Vinci of cakes," Sylvia Weinstock to Wolfgang Puck's famed Spago pastry chef, Sherry Yard and Eric Ripert's Le Bernardin pastry chef Michael Laiskonis, among others. The challenges featured will be some of the most creative and inventive yet: from timed wedding cakes and flaming desserts to chocolate show pieces and edible fashion. The series offers a fascinating window into the competitive, pressure-filled environment of pastry chefs at the highest level. Each episode holds two challenges for the pastry chefs: the first, a quickfire test of their basic abilities and the elimination challenge designed to test the versatility and inventiveness of the pastry chefs. These chefs will prove that a little sugar and spice never tasted so nice.
"Being a successful dessert chef is exacting and complicated," said Andy Cohen, SVP, Original Programming & Development, Bravo. "The results are stupendous and mouthwatering, but the process is intense - kind of like the show itself."
"Everyone expects the world of desserts to be as beautiful, fluffy and sweet as the food," said Jane Lipsitz, Executive Producer, Magical Elves. "But what we got was one of the most competitive and dramatic seasons of 'Top Chef' ever."
Added Dan Cutforth, Executive Producer, "pastry chefs need three things to work comfortably - their recipes, time and complete control. It's fascinating to see what happens when they don't have any of them."
The 12 "Top Chef Just Desserts" chef'testants will be whittled down week by week as they compete to outbake their competition. The winning chef will receive $100,000 furnished by Godiva Chocolatier, a feature in Food & Wine magazine, a showcase at the Annual Pebble Beach Food & Wine Festival and a 2011 German Engineered Sport Injected Buick Regal.
To meet the cast of "Top Chef Just Desserts," visit www.BravoTV.com. Photography and bios are available at www.nbcumv.com.
Following are the 12 new "Top Chef Just Desserts" chef'testants:
- Danielle Keene, 29 - Hometown: Los Angeles, Calif.; Resides in South Pasadena, Calif.
- Eric Wolitzky, 38 - Hometown: Rochester, N.Y.; Resides in New York, N.Y.
- Erika Davis, 40 - Hometown: Tamms, Ill.; Resides in Jacksonville Beach, Fla.
- Heather Chittum, 37 - Hometown: Brooklyn, N.Y.; Resides in Washington, D.C.
- Heather Hurlbert, 40 - Hometown: Seoul, South Korea; Resides in Atlanta, Ga.
- Malika Ameen, 35 - Hometown/Resides in: Chicago, Ill.
- Morgan Wilson, 37 - Hometown: Sonora, Calif.; Resides in Dallas, Texas
- Seth Caro, 34 - Hometown: Chappaqua, N.Y.; Resides in New York, N.Y.
- Tania Peterson, 39 - Hometown: Cambridge, Mass; Resides in Boston, Mass.
- Tim Nugent, 41 - Hometown: Alburgh, Vt.; Resides in Oakland, Calif.
- Yigit Pura, 29 - Hometown: Ankara, Turkey; Resides in San Francisco, Calif.
- Zac Young, 27 - Hometown: Portland, Maine, Resides in New York, N.Y.
Www.BravoTV.com is prepped to go beyond just desserts! In addition to exclusive behind-the-scenes video, we'll deliver the inside story from the judges in their weekly blogs, and answer the question "What were they thinking?!" with exclusive extended footage from the Judges' Table. Top Chef fans can then play judge by rating each week's dishes in the "Rate the Plate" photo gallery. Or, viewers can try on the apron themselves by making each week's winning dish in their own kitchen with the guidance of this season's "Top Recipe" video host, Top Chef Masters Season 1 standout Elizabeth Falkner. If fans need even more help with their dessert skills, they can watch easy-to-follow video tips hosted by the show's judges. And while the chef'testants battle it out, viewers can also compete with games that test memory, dexterity, and other foodie skills. For a sneak peek at "Top Chef Just Desserts," go to: http://www.bravotv.com/top-chef-just-desserts/videos/drama-never-tasted-so-sweet.
Chef fans can also visit m.bravotv.com from their web-enabled phone for on-the-go access to content including blogs, photo galleries, photo diaries and videos. Fans who text CHEF to 27286 can join the Top Chef Just Desserts mobile fan club and receive behind-the-scenes dish and exclusive interactive content from the chef'testants, hosts and judges.
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