He has been a Take Home Chef for TLC, has helped Biggest Losers shed pounds, was "fired" by Donald Trump, and is helping find the Next Great Restaurant. Now Aussie Curtis Stone is heating up yet another kitchen. USA TODAY catches up with the busy celeb chef, 35, about his new gig as host and judge on Bravo's Top Chef Masters, premiering Wednesday (11 ET/PT).
Q: Why did you decide to host Top Chef Masters?
A: It was like a dream job. When I first came to the States, Top Chef was on the air, and I fell in love with the show. I think it was in Season 2 when I came over. I liked Top Chef Masters even more because the chefs were so fantastic, and to be able to watch these chefs cook for eight to nine weeks — and to eat their food — was such a dream of mine.
Q: Masters is nixing its tournament-style judging system for a more traditional vote-off style. How do you feel about the changes in the show this season?
A: There was definitely a creative discussion. When they first told me about hosting, I said, "Well, here's what you have to do," because I am such a bloody fan that I thought I knew exactly how they should change the show. And they said, "That's exactly what we were planning to do."
Q: What perspective do you bring to the judging panel?
A: I love being a chef sitting at the critics' table because you almost get to defend the chefs, explain why things were done a certain way, and talk about the food from a culinary, technical perspective rather than just if it tastes good or not.
Q: Have you ever thought of competing on Top Chef?
A: Of course, because as a chef, you watch it trying to figure out what to do in different situations, what you would do if you were in the chef's shoes. As a chef with a bit of an ego, which we've all got, the last thing you want is to be the first one voted out. The stakes are so much higher, and there's a lot more pressure. You can be more feisty. I'd love it. It's my style of cooking; I like cooking off the cuff.
Q: Where do you see your career headed?
A: I've got a million things going at the moment. I'm opening a restaurant later this year in Los Angeles. Top Chef Masters has been a highlight so far, and hopefully we have some success with the show and get to do it all again. I feel really lucky because I get to wake up every day and do what I love, spend time with food and nice ingredients, in kitchens, talking to people about it, and tasting other people's foods.
Q: How do you feel about the recent popularity of celebrity chefs?
A: I really think the food industry as a whole has changed. The way we approach food has definitely changed. We decided to take up these really busy lives where both parents would work, and they paid less attention to what was on the table, and (the) rise of prepackaged foods kind of changed how we ate dinner. ... I really think something's lost. When you open a box in front of a television, you really lose special time with your family. That's why I think the rise of all of this stuff is because we kind of miss these things in our lives.
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