Questions for Chef Colicchio:

Questions re the Future of the Restaurant Industry:

1. How would you define a restaurant’s success in today’s economy? What does a restaurant entrepreneur need to provide its customers in order to survive in this economy?

2.  In today’s economic situation, would you recommend a restaurant entrepreneur venturing into the restaurant business? If so, what type of cuisine would you recommend the menu provide its patrons?

Questions re Top Chef Series:

1.  Season 6, Episode 10, Mike Isabella was eliminated, and Robin Leventhal, was saved? What was that about? Robin’s insufficiencies with respect to food preparation far exceed Mike’s miscalculations. My question is this, what is the thought process, which is set into practice at the judge’s elimination table? Do the judges take past dishes into consideration or just that one dish during that one challenge? If so, do you think that is fair?

2.  What is the process concerning selecting contestants? Would an ordinary ‘self acclaimed chef’ have a chance of becoming a contestant on ‘Top Chef”?