"Exposure. And that comes at a price. Sure, it fills your seats, but you open yourself up to scrutiny from critics. We certainly had things we had to work on—we were too busy when we first opened and I was having a tough time executing the food I wanted to execute. But at the same time I felt like it was impossible to get away from Top Chef. I wanted to focus on opening a restaurant but there wasn't a paragraph that could go by without mentioning that."
-NYC chef and former winner Harold Dieterle on the greatest thing a chef can gain from doing Top Chef. [SE]
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