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I'm really dumbing down the Top Chef thread here, but I'm hoping someone can indulge me. What is the point of this competition? These people are all already fairly accomplished, aren't they? What's the prize?
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$100,000 plus a lot of exposure (also column in Food&Wine magazine, trip to their annual festival in Aspen).
Harold Dieterle, winner of season 1, has just opened his own restaurant
Perilla in NYC.