Top Chef SA
Season 1 SABC3 (*193) 20:00
Getting a reality series up and running is hard work. And when you get it right, you end up with a tasty treat like cooking show Top Chef SA (2016-current). So what all goes into putting together this format of production? We’ve got a list of behind-the-scenes ingredients…
Any professional kitchen revolves 1
around the chef’s knives – and Top Chef SA spared no expense: the 14 contestants use Wüsthof Silverpoint knife sets worth R2 500 each! They were specially imported for Top Chef SA and the chefs keep them after their elimination.
And brand-new, razor-sharp knives 2
mean a lot of cuts! While most of the knicks were left on the editing floor, judge Lesego Semenya insisted that the producers air some of the cuts in episodes 1 and 2 (12 July and 19 July).
The chefs are obsessed with butter 3
and it’s been one of the most-used ingredients during the 13-episode season – about 90 500g bricks have gone into the dishes – that’s 45kg!
What the contestants did shy away 4
from using were duck and saffron, although saffron is used in the season finale on 4 October. “We also put out quail for the challenges but the chefs seemed to avoid it,” Lesego reveals.
When filming started a month be5
fore the show’s premiere, it took an “unusually long” four days to film the first episode while the production team, contestants and judges got the hang of things. Now it’s two days per episode.
The contestants have two chef 6
jackets each, with one being washed after every day of filming… along with the dishcloths and tablecloths.
The show sourced over 300 plates, 7
utensils, cutlery and mixers from a Joburg-based catering company for the contestants to use.