![]() Scores of its roughly 300 contestants have leveraged the show to open restaurants and grow empires in cities like Chicago, New York, Honolulu, Houston and Miami, and to draw attention and tourists to smaller markets like Boulder, Colo., Athens, Ga., and Paducah, Ky. The show, which began as a long-shot marriage of reality television and cooking-competition programming, has also changed the way Americans eat. Working on “Top Chef” since it debuted in March of 2006, the duo has molded the series into one of the most influential forces shaping the way Americans think about restaurants and chefs. Lichtenstein toggled back and forth between camera angles. “We want to hear ‘Michelin star,’ ‘James Beard Award,’” said Ms. Doneen Arquines, one of the show’s executive producers, and Steve Lichtenstein, its lead editor, were spinning the narrative together. ![]() Lo and his competitors flashed across a bank of video monitors last month in the downtown Los Angeles offices of Magical Elves, the production company that creates “Top Chef” for Bravo. Lo’s problem seemed simple compared with those of the producers, who had to turn more than 200 hours of such footage into 54 minutes of coherent, compelling television. They all hoped to wow the “Top Chef” judges and, by extension, a global audience of millions - and take home the $250,000 that goes to the season’s winner. He was just one of 16 chefs flying around the on-set kitchen amid a chaotic pileup of mismatched ingredients. ![]() Lo successfully churn one ingredient from the other well enough to cook turbot? Yes, the reigning champion of “Top Chef” approached the first Quickfire Challenge of the reality television show’s 20th season, which premiered Thursday, with skill and swagger. ![]()
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