!["Top Chef" cheftestants Brooke Williamson and Joshua Valentine filet salmon at Alaska Glacier Seafoods' dock in Juneau during the filming of Episode 1014 this summer. Photo by David Moir/Bravo](http://jun-cdn.com/sites/default/files/imagecache/superphoto/11960363.jpg ""Top Chef" cheftestants Brooke Williamson and Joshua Valentine filet salmon at Alaska Glacier Seafoods' dock in Juneau during the filming of Episode 1014 this summer. Photo by David Moir/Bravo")
Two episodes of Bravo Media’s popular reality show “Top Chef” that were filmed in Juneau this past August will be aired this week and next week on the Bravo network. The first episode airs Wednesday, Feb. 6, and the second on Feb. 13.
The show was filmed at different locations around Juneau, including the Governor’s House, Tracy’s Crab Shack, Gold Creek Salmon Bake and the Mendenhall Glacier. The show’s celebrity chefs and host Padma Lakshmi were on site for the filming, along with four chef contestants (“cheftestants”). The show pits 21 aspiring chefs against each other in various cooking challenges as they compete for the title of “Top Chef,” an honor that includes a $125,000 prize, a feature in a gourmet food magazine, and a showcase at a food and wine event in Aspen, Colo.
In last week’s episode, “Chefs, ahoy!” the cheftestants boarded an Alaska-bound cruise ship, taking on challenges that included making something delicious out of iceberg lettuce. Most of the prior episodes this season, Season 10, were filmed in Seattle.
In this week’s episode, “Kings of Alaska,” the final four cheftestants arrive in Juneau, and are challenged to prepare local seafood such as king crab and salmon. As part of the show’s design, the cheftestants must win over not only the celebrity judges (Sean Brock, Emeril Lagasse, Hugh Acheson, Gail Simmons and Tom Colicchio) but also an assembled team of local judges.
Locals who were directly involved with the show’s filming in August as judges or crew were unable to discuss the topic — or even admit they were aware of the filming — due to non-disclosure agreements they signed with Bravo. That gag order will be lifted after the first episode airs Wednesday; to read a first-hand account of one local’s experience as a production assistant on the set, check out Thursday’s Arts & Culture section.
According to local listings, Episode 14, “Kings of Alaska,” airs at 10 p.m. Wednesday, Feb. 6, on Bravo. Episode 15, “Glacial Gourmand,” the Elimination Challenge, airs at 10 p.m. Feb. 13.
For more information on “Top Chef,” visit www.BravoTV.com.
Comments (13)
Add commentWow...
Really? that place has the absolute worst salmon I have ever eaten anywhere.....Talk about good ways to ruin all those marketing dollars.
Gold Creek Salmon Bake?
I worked there one year. We served Chum. I even asked one of the higher-ups from ATA what's going to happen when we tell people who ask 'what kind of salmon is this?' His response was 'Tell them it's "Wild Alaskan Salmon"'.
Not the place I'd go to show off gourmet skills.
Watch the show
They do not prepare the dishes served at the restaurants. They prepare their own dishes...
This preview shows the fish they picked to cook: http://www.bravotv.com/top-chef/season-10/videos/the-freshest-salmon
One of the chefs states he picked sockeye and chum.
you know the fish will be the BEST, but I am more curious what they had for produce.
You know
You are an amateur when you gotta have Helly Hanson’s and rubber gloves to split a fish......
Gotta Love The Brutal Truth!
No beating around the bush! Gotta love Alaskans,
And their wicked ability to be brutally honest!
This show must be pretty hard
This show must be pretty hard up.Coming to Juneau for this ?
We dont eat out here much anymore.Tourist portions ,high prices and most places need to be inspected.Best place to eat here is at home.
This show must be pretty hard
This show must be pretty hard up.Coming to Juneau for this ?
We dont eat out here much anymore.Tourist portions ,high prices and most places need to be inspected.Best place to eat here is at home.
Great opportunity
Sometimes I read these comments and I think "bla bla bla". Today is one of those days. The chefs do the cooking - they don't eat local fare. This is a nice opportunity to showcase Juneau a little. It's a fun show that will get a lot of attention. Lets be positive and see it as a great opportunity for Juneau and, enjoy it too, just for its entertainment value. Instead of running down a local business or two on here. And running down our town. . Bla bla bla
Ditto that junocitizen
Ditto that junocitizen
Boorba and Citizen,
I wouldn't worry too about what these naysayers say. Some people aren't happy unless they are miserable. We all know people like this (and spend a good deal of energy avoiding them!).
I agree. I've only been here less than two years, but I love it! It's incredible here. Keep on loving it. This is an amazing place to live and work.
I've got to stop reading these comments
Nothing sours me on the place I live more than reading the comments section on the Empire. I swear, in the past 10 years all the wonderful people who used to live here have been replaced by the most boring, hateful and negative people on the planet. Starting to remind me of the place I moved from in the deep South 20 years ago.
No pride, just spite. Pitiful.
The guy that picked sockeye and chum...
...was told later that locals feed chum to their dogs. What a liar. We feed it to tourists! I have no problem with chum. Alaskans are spoiled and tend to turn their noses up at anything but chinook, sockeye and halibut. Wouldn't it be cool if they were challenged to cook black cod? What would have been a bust is if he picked humpies! Apparently, locals liked the way he served chum. I got the impression that those snooty judges wouldn't know a good piece of salmon if it slapped them in the face.
Top Chef Seattle
The Salmon Bake serves sockeye and coho. Whoever says they serve chum is not telling the truth. ATA higher-ups wouldn't serve chum. They give the tourists a wonderful time at the Bake. And the tourists love it. Tourism is the industry in Juneau. It's a wonderful place to live and I can't wait until we get back there.
The show represented Juneau well I can't wait for next weeks show to see more.
There
is nothing wrong with serving troll caught, carefully handled, pressure bled, quickly iced ocean bright chum. Now the water marked, slam down, non bled, lay around on deck for hours gillnet chum, that's dog food.
The biggest drawback to Juneau
Are the small but very vocal group of hateful naysayers that couldn't say a good word about anything in Juneau. It's refreshing to see some positive opinions expressed about our town. Much appreciated!