{"id":624832,"date":"2024-06-19T19:45:00","date_gmt":"2024-06-19T16:45:00","guid":{"rendered":"https:\/\/en.buradabiliyorum.com\/watch-wisconsin-finalists-talk-season-21\/"},"modified":"2024-06-19T19:45:00","modified_gmt":"2024-06-19T16:45:00","slug":"watch-wisconsin-finalists-talk-season-21","status":"publish","type":"post","link":"https:\/\/buradabiliyorum.com\/en\/watch-wisconsin-finalists-talk-season-21\/","title":{"rendered":"Watch Wisconsin&#8217; Finalists Talk Season 21"},"content":{"rendered":"<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_84 counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-6a2e78a669c0d\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #dd3333;color:#dd3333\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #dd3333;color:#dd3333\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-6a2e78a669c0d\" checked aria-label=\"Toggle\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-1'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/buradabiliyorum.com\/en\/watch-wisconsin-finalists-talk-season-21\/#%E2%80%9CWatch_Online_Wisconsin_Finalists_Talk_Season_21%E2%80%9D\" >&#8220;Watch Online Wisconsin&#8217; Finalists Talk Season 21&#8221;<\/a><ul class='ez-toc-list-level-2' ><li class='ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/buradabiliyorum.com\/en\/watch-wisconsin-finalists-talk-season-21\/#%E2%80%9CWisconsin_Finalists_Talk_Season_21%E2%80%9D\" >&#8220;Wisconsin&#8217; Finalists Talk Season 21&#8221;<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h1><span class=\"ez-toc-section\" id=\"%E2%80%9CWatch_Online_Wisconsin_Finalists_Talk_Season_21%E2%80%9D\"><\/span>&#8220;Watch Online Wisconsin&#8217; Finalists Talk Season 21&#8221;<span class=\"ez-toc-section-end\"><\/span><\/h1>\n<h2><span class=\"ez-toc-section\" id=\"%E2%80%9CWisconsin_Finalists_Talk_Season_21%E2%80%9D\"><\/span>&#8220;Wisconsin&#8217; Finalists Talk Season 21&#8221;<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<div>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    Season 21 of \u201cTop Chef\u201d was the venerated food competition\u2019s first without longtime host Padma Lakshmi. Nevertheless, the show <a rel=\"nofollow noopener\" target=\"_blank\" href=\"https:\/\/Having%20two%20%22Top%20Chef%22%20pieces%20in%20one%20day\">adapted without her<\/a>, and will culminate on June 19 with a finale set aboard a cruise ship in the Caribbean. Out of 16 chefs who competed in Wisconsin, judges Tom Colicchio, Gail Simmons and Kristen Kish \u2014\u00a0a former winner who stepped into Lakshmi\u2019s role \u2014 have narrowed the field to just three contenders: Dan Jacobs, Savannah Miller and Danny Garcia.<\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    All three finalists have compelling narratives and impressive track records both on and off the show. Jacobs is a Wisconsin local who\u2019s spoken candidly about his experience with Kennedy\u2019s Disease, a rare muscular disorder that led him to periodically use a cane throughout filming. Miller, a North Carolinian with a background in Japanese cuisine, came in as an underdog but quickly amassed a string of wins. Garcia stood out for his delicate, elegant compositions, which fellow New Yorkers will soon have the chance to sample at a new restaurant near Madison Square Park.<\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    The last episode of any \u201cTop Chef\u201d season is traditionally a chance for contenders to cook a meal that showcases their talents, without requirements or restrictions. But before they get to that point, the chefs have to face down a gauntlet that includes both notorious <a href=\"https:\/\/buradabiliyorum.com\/en\/category\/watch-movies-tv-seriess\/\" data-internallinksmanager029f6b8e52c=\"8\" title=\"Watch Movies &amp; TV Series\" target=\"_blank\" rel=\"noopener\">series<\/a> staples like Restaurant Wars and more location-specific hurdles like a lakeside fish boil, complete with a kerosene bomb. Ahead of the finale, Jacobs, Miller and Garcia spoke with <em>Variety <\/em>about how they prepared, getting feedback from Tom Colicchio \u2014 and the pleasures of staying in the moment.<\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>How did you spend the break between filming in Wisconsin and that final stretch of episodes in the Caribbean?<\/strong><\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>Dan Jacobs:<\/strong> I mean, I have two businesses, so I was trying to just concentrate on playing around with ideas, and using Caribbean ingredients. But then the restaurant h<a href=\"https:\/\/buradabiliyorum.com\/en\/category\/download-scripts-themes-apps\/\" data-internallinksmanager029f6b8e52c=\"9\" title=\"Download Scripts &amp; Themes &amp; Apps\" target=\"_blank\" rel=\"noopener\">app<\/a>ens, and suddenly you\u2019re back into the daily grind of doing things. It was weird, because I couldn\u2019t fully get back involved in the restaurants, because I knew I had to leave again in six weeks. <\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>Savannah Miller:<\/strong> For me, I was lucky enough to have a lot of time to focus on studying. So honestly, it was just a lot of ordering books off Amazon about Cura\u00e7ao and the Caribbean in <a href=\"https:\/\/buradabiliyorum.com\/en\/category\/general\/\" data-internallinksmanager029f6b8e52c=\"3\" title=\"General\" target=\"_blank\" rel=\"noopener\">general<\/a>, and practicing some things that hopefully I get to cook in the finale. I was really trying to nail down that menu. It was just like going back to school for six weeks.<\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>Danny Garcia:<\/strong> I was kind of in the same boat. I came home, and I got lucky enough to be in New York, where there\u2019s a huge Caribbean population and community. I spent most of my time in Little Haiti and Little Havana, just going to different grocery stores and different farmers markets that import ingredients from the Caribbean, and really learning as much as I could about the different ingredients that I wasn\u2019t already familiar with \u2014 getting my hands on as much seafood that\u2019s specific to that region that I wasn\u2019t really familiar with. I really gave myself a crash course on Caribbean food, and specifically the cuisine in Cura\u00e7ao. Using as much time in our kitchen to be able to practice on food, really dialing in dishes and dialing in that final menu.<\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>While all of this is going on, I assume you\u2019re also not really allowed to say to people around you, \u201cBy the way, I was just on \u2018Top Chef\u2019 and I\u2019m going back to \u2018Top Chef.\u2019\u201d How was that handled?<\/strong><\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>Jacobs:<\/strong> I told people I was on \u201cNaked and Afraid.\u201d<\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>Did they buy it?<\/strong><\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>Jacobs: <\/strong>No!<\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>Miller:<\/strong> I was not in the restaurants every day, so it was pretty easy to hide. But I had told people months earlier that I was going \u201cup north.\u201d I just kept it really vague \u2014\u00a0to go work with a mentor. So they thought that I was, like, in Vermont somewhere. It was pretty easy.<\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>Garcia: <\/strong>People thought all sorts of things. I think people thought I went to jail for a little bit. It was funny. Most of the team was just thinking that I was incredibly psychotic, just prepping or creating dishes for the new restaurant that we were opening. They were like, \u201cWow, you\u2019re really taking this seriously! You have a lot of time before then, but you\u2019re really diving into these specific dishes.\u201d But no one really knew what was going on. It was kind of funny to be able to bounce around them and have been thinking one thing while doing the other thing.<\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>What\u2019s it like to cook on a cruise ship? Because that seems to be a very specific kitchen experience.<\/strong><\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>Garcia:<\/strong> You\u2019re used to being in kitchens that are our own, and then we got used to being in the \u201cTop Chef\u201d kitchen. Being in a kitchen that moves is quite challenging. Using a scale in a kitchen that\u2019s rocking back and forth is pretty impossible. The little things that you take advantage of, just being in a regular kitchen \u2014\u00a0it\u2019s pretty daunting.<\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>Jacobs: <\/strong>Everything\u2019s induction, even though we broke the rules right away and started fires. So that was something you had really had to get used to. The constant movement of the ship \u2014 the whole ship was moving from side to side. And like Danny said, you tried to scale something and it went from 70 grams to 180 grams and 240 grams to four grams. It was like one last \u201cTop Chef\u201d twist.<\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>Along with fourth place finisher Laura Ozylimaz, the three of you got to have dinner prepared by Chef Masaharu Morimoto. What did you take away from that dinner in terms of inspiration or advice?<\/strong><\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>Miller: <\/strong>I feel like that was a once in a lifetime experience. One of the great things about \u201cTop Chef\u201d is that you get to come across these people. I still can\u2019t believe that he cooked for us. He said something along the lines of, \u201cOnly this one time.\u201d Meaning, if I serve you the same meal, even tomorrow, it won\u2019t be the same as right now. For me, I was like, \u201cOK, I\u2019m gonna take this day and this moment and make it the best that I possibly can.\u201d Because it won\u2019t be happening again, just like it is right now.<\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>Jacobs: <\/strong>I as well took a lot of inspiration from that, from what he said. I had to pivot quite a bit on my final meal, just out of necessity. And it was one of those things where it was like, \u201cAll right, this is who I am right now, in this place in time.\u201d It was really funny too, because [production]] wanted us to talk about stuff. And I was like, \u201cNo! I want to enjoy this meal with Morimoto cooking! This is the only time Morimoto\u2019s gonna cook for me and three of my friends.\u201d <\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    That\u2019ll never happen again, probably. It was one of the coolest experiences I think I\u2019ve ever had in my life.<\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>Garcia: <\/strong>It was an incredible experience to have that moment with him, and to have him take the time and give us his insight on the way he sees food, understand the way he sees life: to live in that moment and then not take those moments for granted, but rather really be in those moments and embrace them.<\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>The alumni pool of the show at this point is obviously quite large. Had any of you talked to other people who\u2019ve gone through this process? What did they tell you to expect out of it?<\/strong><\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>Garcia: <\/strong>I myself know a handful of previous cheftestants, and people who have been on the show. Everyone prepares differently, but everyone across the board said it\u2019s a mental <a href=\"https:\/\/buradabiliyorum.com\/en\/category\/game\/\" data-internallinksmanager029f6b8e52c=\"7\" title=\"Game\" target=\"_blank\" rel=\"noopener\">game<\/a>. As much as it is a physical cooking competition, it\u2019s very much a mental game. <\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    That was very much at the forefront of what everyone was saying, to be prepared for and be able to wrap your head around long days being away from your family, not being able to speak to them. I think for us as chefs, it\u2019s almost like the cooking is the easy part.<\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>Jacobs: <\/strong>I was lucky enough to have a handful of friends who had been through this process. It was encouraging. It\u2019s funny, because I think only people that went through this really, truly understand it, what it was like. I\u2019d gotten advice before the show a little bit, but definitely after the show, how to navigate things. I think Tom said you\u2019ve just got to learn to say no to some things. That\u2019s something I\u2019m still learning. But it\u2019s definitely a process. <\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    Also, the alumni support has been there 100%. This weekend in Aspen [at the Food &amp; Wine Classic] really showed that. Bumping into people, people reaching out like, \u201cHey, if you ever need anything, here\u2019s my cellphone number.\u201d  It\u2019s a testament to our industry, too. That\u2019s just the way chefs are. Everybody wants to pass on knowledge, and I think that\u2019s a beautiful thing.<\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>Miller: <\/strong>I didn\u2019t really know anybody, so I don\u2019t have a good answer for this one. [laughs]<\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>Is there any aspect of the competition that caught you particularly off guard?<\/strong><\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>Miller:<\/strong> There\u2019s always going to be some things that are surprising if you\u2019re doing something that you haven\u2019t done before. I\u2019ve watched the show for a long time. For me and a lot of other people, \u201cTop Chef\u201d is <em>the<\/em> show for chefs. You always hope that it\u2019s all as authentic as it seems when you\u2019re watching it at home. And for me, it was really nice to confirm that. They put a lot of hard work into making sure that everything is extremely fair, and done right. <\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    The judges are always eating your food at the prime time. They really take a lot of time to deliberate, and do their judging. They really care, and they want to mentor us as much as they want to run this production. For me, it was a really nice surprise to go in and realize that everything that I had hoped it was, it truly was.<\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>Was there a particular piece of feedback you got throughout production that helped you move your craft forward?<\/strong><\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>Garcia: <\/strong>Tom\u2019s advice: Everything that Tom said was really helpful and always thoughtful, but him telling us to have fun and not to take it so seriously. Not to take our food so seriously, and not to take ourselves too seriously.<\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>Jacobs: <\/strong>I think you saw our best cooks were always when we were having a good time. Anytime that I feel like I cooked poorly was definitely when I was tight. Tom\u2019s honest, like 100%. He said that the day that he can\u2019t be honest with us is the day that he\u2019s not going to do this anymore. You just knew when he was giving you feedback, when he was saying he liked it, you did good. If it was salty, it was salty. Tom doesn\u2019t pull any punches.<\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>Was there a particular challenge that, looking back, was the hardest for you?<\/strong><\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>Miller: <\/strong>The fish boil was difficult, I think, for obvious reasons. But also, even just going into it, I\u2019m not the person who tends the fire on the beach. Just getting to a point where you\u2019re realizing that like, \u201cOh, I\u2019m gonna literally have to keep this thing going,\u201d and there\u2019s all these elements . Then I stabbed myself like an idiot. So I\u2019m just dealing with all of that. <\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>Jacobs:<\/strong> I\u2019ll second Savannah. The fish boil, for sure. That was the most physically demanding challenge I think we had. I\u2019m already kind of handicapped when it comes to physical stuff, and then having to run back and forth and tend your fire in the sand \u2014\u00a0you\u2019re getting blasted with smoke the whole time. And then on top of it, I don\u2019t really like fish boils! I really had to kind of get my attitude right. Instead of being negative about it, be like, \u201cAll right, I\u2019m gonna try and make this different,\u201d and be positive.<\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>Garcia:<\/strong> I agree with all those points. The fish boil sucked, there\u2019s no way around that. I would also say just Quickfires. Reactionary cooking isn\u2019t necessarily what I do, or what I like to do. And so navigating 30 minutes and putting a whole dish together and making it taste good and be cohesive was always a challenge.<\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>Dan, you\u2019re obviously from Wisconsin, so maybe this question applies less to you. But I feel like the rest of the country isn\u2019t necessarily as knowledgeable about Wisconsin food. Savannah and Danny, was there anything that you learned about Wisconsin cuisine that surprised you in a pleasant way?<\/strong><\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>Miller:<\/strong> It kind of reminded me of North Carolina, in a way. I have never really had positive or negative thoughts about Wisconsin. It\u2019s just not something I\u2019ve thought about in my life. But whenever I found out we were going, I think there were a lot of people who were like, \u201cWisconsin? What!\u201d I remember doing the research and then showing up and doing these challenges. <\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    I just felt like, this feels like home to me, in a way that some people might gloss over it. Maybe they don\u2019t believe it to be a crazy culinary destination. But it\u2019s just not true. As far as the agriculture and, obviously, the dairy, there\u2019s just so much that it has to offer. We really got to see that. The Dane County Farmers Market in Madison was a huge eye-opening experience for me. I just think it\u2019s beautiful, and has a lot to offer.<\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>Garcia:<\/strong> I feel the same way. I didn\u2019t necessarily have any feelings towards Wisconsin prior to going. It definitely wasn\u2019t something that was on my radar. But once we got there, it was amazing. It was a beautiful place. The people were incredibly hospitable and kind and welcoming. The food was definitely more than just cheese. Cheese and beer is kind of like that surface level. But once you dive a little deeper, you\u2019re able to see this really big bounty of delicious.<\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>Jacobs:<\/strong> Guys, that\u2019s so nice. It makes me feel real cool. <\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>Dan, did you feel any hometown advantage? Or was there pressure to live up to the label?<\/strong><\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>Jacobs: <\/strong>There\u2019s a hometown advantage. I knew cranberries were coming up. I knew there\u2019s gonna be a sausage challenge. Dairy cheese. You kind of know what to expect just from being here. But the expectation, and the fact that I was the only Wisconsin chef that was there, really put a bit of pressure on me to make sure that I was going to excel in the competition. I wanted to do it in a way that showcased who we are as people here, and do it in a way that was fun and funny. I had a good time with it. So yeah, a little bit of both.<\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>You know going in that, best case, you get carte blanche to cook your best in the finale. To what extent throughout the competition are you thinking about that final dinner? Are you holding anything in your back pocket, or is it more spontaneous?<\/strong><\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>Garcia:<\/strong> I think it\u2019s more of what feels good in the moment, not forcing anything. Trying to fit a round peg in a square hole doesn\u2019t feel good. I think the same is true in cooking. It\u2019s just what feels good in that moment.\u00a0<\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>Jacobs: <\/strong>I felt the same way. You gotta be able to get a little spontaneous with it. I felt I cooked the best meal I could cook at that moment, in that time. For what that\u2019s worth, the idea of cooking the best meal of your life is just insane to me. I can\u2019t wrap my brain around that. That\u2019s putting too much pressure on it. But just trying to be in the moment, I think, was the way to go.<\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <strong>Miller: <\/strong>Long before I ever started thinking about what I would cook, I\u2019d started just thinking about how I could best tell the story that I was trying to convey. For me, every challenge was just, like: I want to make it to next week. So I think it took a long time for me to actually be like, \u201cOh, wow, I need to start figuring this out.\u201d Because I was just so stoked every week to be like, \u201cOh, I get to do it again!\u201d<\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <em>This interview has been edited and condensed.<\/em><\/p>\n<p class=\"paragraph larva \/\/ lrv-u-margin-lr-auto  lrv-a-font-body-m   \">\n    <em>The season finale of \u201cTop Chef\u201d Season 21 will air on Bravo on June 19 at 9pm ET, then stream on Peacock the next day.<\/em><\/p>\n<\/div>\n<blockquote><p><strong><span style=\"color: #ff6600;\">If you liked the article, do not forget to share it with your friends. Follow us on\u00a0<span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/news.google.com\/publications\/CAAqBwgKMN63nwsw68G3Aw\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">Google News<\/a><\/span>\u00a0too, click on the star and choose us from your favorites.<\/span><\/strong><\/p><\/blockquote>\n<blockquote>\n<p style=\"text-align: center;\"><strong>If you want to read more Like this articles, you can visit our <span style=\"color: #ff9900;\"><a style=\"color: #ff9900;\" href=\"https:\/\/en.buradabiliyorum.com\/watch-movies-tv-series\/\" target=\"_blank\" rel=\"noopener\">Watch Movies &#038; TV Series <\/a><\/span>category<\/strong><\/p>\n<\/blockquote>\n<p><span style=\"color: black;\"><a style=\"color: #ff9900;\" href=\"https:\/\/variety.com\/2024\/tv\/news\/top-chef-wisconsin-season-21-finalists-interview-1236041667\/\" target=\"_blank\" rel=\"noopener\">Source<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#8220;Watch Online Wisconsin&#8217; Finalists Talk Season 21&#8221; &#8220;Wisconsin&#8217; Finalists Talk Season 21&#8221; Season 21 of \u201cTop Chef\u201d was the venerated food competition\u2019s first without longtime host Padma Lakshmi. Nevertheless, the show adapted without her, and will culminate on June 19 with a finale set aboard a cruise ship in the Caribbean. Out of 16 chefs&#8230;<\/p>\n","protected":false},"author":1,"featured_media":624833,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"https:\/\/variety.com\/wp-content\/uploads\/2024\/06\/NUP_202201_01968.jpg?w=1000&h=563&crop=1","fifu_image_alt":"","footnotes":""},"categories":[19],"tags":[],"class_list":["post-624832","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-watch-movies-tv-seriess"],"_links":{"self":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts\/624832","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/comments?post=624832"}],"version-history":[{"count":0,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts\/624832\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/media\/624833"}],"wp:attachment":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/media?parent=624832"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/categories?post=624832"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/tags?post=624832"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}