As longtime viewers of Top Chef can corroborate, Gail Simmons is unflappable — unless, as seen during a recent episode of the Bravo competition, a live snake finds its way under the Judges’ Table.
Simmons’ mettle, as well as that of fellow judges Tom Colicchio and Kirsten Kish, was tested again that episode after the reptile in question was removed and the eliminated chef (slightly stale spoiler here), Sieger, took issue with his eviction over a texturally unpleasant mousse. He later asked that producers show him the Top Chef rulebook for judging, a rare moment of personality-driven drama for a franchise that has intentionally avoided the reality tropes typically platformed on other competitions. “We don’t do things for reaction’s sake,” says Simmons. “That has been a constant for many, many years.”
Top Chef judge since day one and an executive producer for many years, Simmons’ day job is at the Emmy-winning series. But the former Food & Wine executive and longtime writer always has other things on her plate. Come November, she releases her third book: Guesting: How to Show Up, Win Over Your Host and Make the Most of Any Occasion. During a recent episode of The Hollywood Reporter podcast I’m Having an Episode (Spotify, Amazon Music, Apple), Simmons pondered the timeline for another All-Stars season of Top Chef, talked through some of the lessons her book can teach — what should you do when seated next to an asshole at a dinner party? — and, naturally, shared her thoughts on being challenged at the Judges’ Table.
