Sunday, March 8, 2026

America's Culinary Cup- A New Cooking Competition TV Show

America’s Culinary Cup- A New Cooking Competition Worth Watching

Last week I watched the premiere of America’s Culinary Cup, the new cooking competition on CBS hosted by Padma Lakshmi. I have to admit something right away: I am not a food faddist. I don’t chase Michelin-star restaurants or follow the latest culinary trends. My heart still belongs to the comforting flavors of Filipino food I grew up with.

But even for someone like me, the first episode was entertaining, fast-paced, and surprisingly intense. This show is clearly designed to be the “Olympics of cooking,” bringing together some of the most accomplished chefs in the United States.

Below is a quick look at who the judges are and who the 16 contestants are in Episode 1.

The Judges: Three Culinary Heavyweights

Padma Lakshmi – Host and Judge

Padma Lakshmi is the creator, host, and executive producer of the show. She is best known for hosting Top Chef for 17 years, where she became one of television’s most recognizable food personalities.

Her qualifications include:

Emmy-nominated television host and food writer
Creator of the documentary series Taste the Nation
Longtime judge on Top Chef
Author of several cookbooks and memoirs

On America’s Culinary Cup, she evaluates dishes based on taste, creativity, presentation, and technique.

Michael Cimarusti – Fine Dining Master

Michael Cimarusti is one of the most respected seafood chefs in America.

Key credentials:

Chef-owner of the acclaimed restaurant Providence in Los Angeles
James Beard Award winner (Best Chef: West, 2019)
Known for sustainable seafood and refined technique
His restaurant has held Michelin stars since 2008 and reached three Michelin stars in 2025.

His judging style focuses heavily on technical precision and flavor balance.

Wylie Dufresne – Culinary Innovator

Wylie Dufresne is famous for pushing the boundaries of modern cuisine.

Notable achievements:

Founder of the experimental New York restaurant wd~50
Pioneer of molecular gastronomy in American cooking
James Beard Award winner (Best Chef: New York)
Known for science-driven cooking techniques and creative experimentation.

His presence adds a strong innovation and creativity perspective to the judging panel.

The 16 Elite Chefs Competing

Unlike many cooking competitions that feature rising chefs, this show invites already famous and highly decorated chefs. Many contestants have Michelin stars, James Beard awards, or international culinary honors.

Here are the 16 contestants introduced in Episode 1:

Buddha Lo – former Top Chef champion
Beverly Kim – Michelin-starred Chicago chef
Katie Button – James Beard–recognized chef
Kim Alter – award-winning San Francisco chef
Keith Corbin – Los Angeles chef and restaurateur
Rochelle Daniel – chef known for modern American cuisine
Diana Dávila – Mexican-inspired chef and restaurateur
Michael Díaz de León – Michelin-recognized chef
Sol Han – Korean-influenced chef
Russell Jackson – veteran chef and restaurateur
Matt Peters – Bocuse d’Or gold medalist
Malyna Si – rising fine-dining chef
Cara Stadler – Maine chef known for global flavors
Philip Tessier – Bocuse d’Or medalist
Emily Yuen – chef blending Asian techniques
Chris Morgan – Michelin-star chef from Virginia.

That is an impressive lineup, almost like assembling an all-star team of American chefs.

Episode 1: What Happened

The premiere began with a signature dish challenge where each chef cooked a dish that represents their culinary identity. Judges scored them on:

Taste
Creativity
Presentation
Technique

Each category was worth 15 points, for a total of 60 points.

After that first round, losing chefs faced a second challenge cooking classic American dishes like fried chicken, shrimp and grits, clam chowder, and beef stroganoff. Four chefs were eliminated in the premiere episode.

The high stakes are clear: the winner will receive $1 million, one of the largest prizes in culinary TV history.

My Personal Reaction

Even though I am not obsessed with gourmet cuisine, I found the show surprisingly enjoyable.

The chefs are clearly masters of their craft, and watching them cook under pressure is fascinating. The judges are serious but fair, and the production feels polished.

Of course, when I watch these chefs create complicated dishes with truffles, caviar, or sous-vide techniques, I sometimes smile and think about the simple foods I love most, adobo, pancit, and sinigang from the Philippines.

Food competitions may celebrate culinary innovation, but for many of us immigrants, the most meaningful food is still the one that reminds us of home.

✅ Final Thoughts:
If the first episode is any indication, America’s Culinary Cup could become one of the most exciting cooking competitions on television. Even for viewers like me who are not culinary experts, it is fun, dramatic, and very watchable.

Meanwhile, My Photo Video of the Day: My New Dance Steps-The David Dance

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Joys of Retirement at Chateau De La Mer, Marinduque, Philippines

I have been retired from USFDA since 2002. At first, I feel I have lost my identity as an individual or have lost my contribution to society. However, within a few weeks all these feelings were gone. It started when my wife and I started baby sitting one of our grandchildren. As some economics professor states: "Your children are your capital investments, but your grandchildren are your profits. That is why you love your grandchildren more than your children". I really agree with the statement. Retirement also gives you lots of time to do things you like to do, such as your hobbies and of course travel. In my case, I turned my hobby of gardening and landscaping into a small business in the Philippines. This endeavor was planned about five years before 2002. That year my wife and I started construction of our retirement home in Boac, Marinduque , Philippines. The next year we built a beach house, followed by a Conference Hall two years later. Needless to say, planning and executing the landscaping was a challenge and very enjoyable. With the help of local labor, I not only enjoy the time gardening and landscaping, but also help improved the economic situation of the province by providing work and jobs to the local residents. With plenty of time, I have engaged into two specific activities as follows: First, I created a website for my small business. By trial and error, I created and design the website, www.chateaudumer.com I have never been a computer nerd or expert. But with plenty of time and patience, the fruits of my labor could be enjoyed if you visit the website above. The second activity, I have not done before was to utilize on-line activities, such as shopping, paying bills ( save you stamps) and playing computer games in the Internet. I really enjoyed playing duplicate bridge on line. You play with players all over the world and can chat in between games. But be careful, you are not spending too much time in the computer. It is very addictive. With a lots of time, my wife and I devoted more time on our favorite humanitarian project. For the last 15 years, we have been involved with medical mission to the province of Marinduque. For details please visit the website: www.marinduqueinternational.org As a summary, the joy one gets on retirement is very specific for an individual. Some enjoy their free time by learning new activities, getting involved with humanitarian projects or spending more time with their grandchildren. Others hate it, since they missed their former jobs and co-workers. Others with no children still enjoy retirement by traveling, turning their hobbies into business or more community involvement. Of course those that retire and hate it, is believe to die earlier than those that enjoy their retirement years. So, plan your retirement as early as you can. The happier you are on retirement, the longer you will live.