guest post by Lisa Samuelson
Bravo TV rolled into town this week conducting an open casting call for Top Chef Season 9 and Top Chef Just Desserts 2 at Hotel 1000. Seattle is one of nine cities in the casting call road show.
Bravo was pretty tight lipped about the process so wouldn’t divulge how many chefs auditioned, when the finalists will be chosen or the Season 9 location. But casting director Lisa Bay Adams did share that the combination of talent and personality, the ability to express themselves and think on their feet are key ingredients to making the cut. The auditions were held behind closed doors in small groups which not only gave judges the opportunity to see how the would-be Top Chefs would react to rapid response questions but also how they interacted with others.
How would you interpret blue in a culinary creation?
No cooking was involved in the audition but part of the 25 page questionnaire that applicants had to fill out included describing dishes inspired by the lyrics of Five Gold Rings from the song ‘The Twelve Days of Christmas’ and the color “blue”.
We were not allowed to speak with the chefs after the audition but did get a chance to chat with some beforehand. Chef Bobby Moore, executive chef at The Barking Frog in Woodinville thought his charisma, playfulness and intensity would set him apart. The break dancing segment on his audition tape might not hurt either. His interpretation of blue included seared Kajiki (Hawaiian blue marlin).
At the other end of the experience spectrum was Roy Buck, a recent graduate of the Culinary Arts program at South Seattle Community College, who is currently studying for his BA in Hospitality Management. Blue for him translated into ahi tuna, seared scallops and orange marmalade. His secret sauce to get him the nod: his winning smile and back story of being a recent leukemia survivor. He’s an avid Top Chef fan and was sporting a Top Chef jacket whereas Bobby Moore confessed to having only ever seen two episodes and those in preparation for applying.
Chef Bobby Moore is hoping he's a winner in the Top Chef tryouts
Jeff Murray of Joey’s at Southcenter thought he could give Curtis Stone a run for his money in the good looks and charisma department and in a departure from the theme of seared tuna or marlin for the interpretation of blue, chose to honor his niece with a Cookie Monster cake.
Diane LaVonne of Diane’s Market Kitchen and cooking school was one of the few women in evidence. The application requires applicants to acknowledge that they may be exposed to ridicule and public humiliation and shown in defamatory or embarrassing situations. It shouldn’t be a problem for Diane. She served on a school board during one of the longest teacher strikes in Washington State history.
“Believe me I have learned to hear criticism and critical reviews on every move I’ve made both literally and figuratively. I think that helps me,” said LaVonne. And with Sensei credentials in Karate, she just might kick some serious butt in the kitchen.
Now comes the tough part. We have to wait until next year to see if any Seattle Chefs will be dishing it up on season 9.
ABOUT LISA SAMUELSON: Lisa Samuelson is a communications consultant with more than 20 years experience in branding, marketing communications, sales and public relations across a variety of industries. Lisa founded Samuelson Communications in 2004. Her focus is helping companies define clear and lasting brands, and communicating those brands clearly and consistently to external and internal audiences.
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