Me too, it looks like something I would enjoy.
Sheās an ex fashion model who just appeared in the latest Sports Illustrated swimsuit edition, so I have a feeling her definition of āfatā is very different from most of the population. Anyway, she seems to want to just concentrate on her other show, Taste of the Nation.
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Padmaās not talking about being āfatā, sheās talking about weight she gains during the course of a Top Chef season.
As CaitlinM said above āPadma has said that she gains a lot of weight each season just from the sheer volume/calories she ingests, that she then has to work to loseā If I worked at a job that meant I gained unwanted weight, I would also reconsider it, and believe me, I donāt think Sports Illustrated is looking to feature me.
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Could we all move the discussion from Padmaās body and fatphobic talk? It serves no one.
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I donāt see any fatphobia, but the effects of eating so much is one reason Padma gave for stepping aside, so whether it āservesā anyone or not, it is a valid discussion point. I recall several years ago Padma noted that she brought clothes in three sizes to the season as she āgrewā during the competition.
And letās be honestāif Tom puts on 50 lb during a season, it would pass largely unnoticed; if Padma puts on 10 it would be a social media snarkfest.
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Agreed, the challenges of eating professionally while being a human are much more on topic than the clothes worn while doing the eating (i.e. Gailās shoulder pads criticized above.)
In my own work, I spit a lot of things out after tasting but I donāt think that would work for Top Chef. Because itās kinda gross, and because i think there is a difference between just tasting and fully eating food.
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Eating all the Top Chef foods isnāt just about weight gain (though I emphathize with those who know that after a certain age, you gain weight from just looking at some foodsā¦). A lot of the dishes they make in Top Chef are rich, indulgent foods. They mix in the occasional vegan or healthy challenge, but a lot of it involves folks using a LOT of butter, HEAVY CREAM, foie gras, pork belly, etc. Haha, we all know why many restaurant dishes often taste better than our homemade stuff - no matter how capable a home cook we may be. I think her job is a dream job, but more than just the weight gain, it would be very concerning to my doctor that for even 4 months out of the year, Iām eating 10-20 meals a week of fatty rich foods.
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I listened to the Pack Your Knives podcast episode on the finale, which has Sara and Buddha, and in it Sara explains that calvesā liver was āplan Gā, and though it didnāt make the edit, even sweetbreads was a pivot. Her original idea for āliver and onionsā was using foie gras, but none of the places they were sent to shop had whole lobes of it, sheād have to go to a real specialty shop. The sweet accompaniments make more sense in the foie gras context. She also goes through how the undercooked liver happened, and they both talk about the logistics of developing their finale menus and bringing in special ingredients (like those grasshoppers).
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Ahhh! Iām going to try to listen to that. I was wondering how the undercooked liver happened, and I was thinking cookie butter and figs would go great with foie gras!
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It really shows how they slice and dice the footage, because the show certainly portrayed it as if sweetbreads were her original plan.
Bhudda and his wife posted a cute instagram post that said āfire up a doubleā that announced that they are having twins.
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So thatās where that prize money is going 
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3 posts were merged into an existing topic: Top Chef Season 21
Almost caught up!
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A post was merged into an existing topic: Top Chef Season 22
