The article recounts a journalist's experience visiting the set of 'Top Chef' Season 22 during the iconic 'Restaurant Wars' episode in Toronto. Invited by NBC Universal and Destination Canada, the author and colleagues dined at Phlora + Phauna, observing the chefs' presentations to judges. The scale of the show's production was impressive, with meticulous planning and real-time execution under pressure. The author enjoyed pretending to be a judge, immersing in the authentic Top Chef atmosphere, and witnessing the culinary creativity that reflects contemporary trends in the restaurant industry.
I was fascinated by the scale of the production. We saw snacks and bright blue Saratoga bottles everywhere, and countless handlers making sure everyone was where they needed to be.
It's fascinating to see how the teams gel (or clash), the way the concepts mirror contemporary trends, and the very real pressures of building a restaurant.
We sat down at 5:35 p.m., were told that they were running low on wine, and our first dish came out just after 6.
As fans and contestants alike know it's time for the show's most notorious challenge, where two teams of four have to conceptualize, plan a menu for, and design a restaurant.
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