Padma Lakshmi could also be an absolute ace meals competitors choose now however there was a time when the Top Chef host felt like an absolute faker, or as she places it, she went by way of a bout of “impostor syndrome.”
Find out how she bought her gig on Top Chef and what it took to get her by way of her episode of doubt.
Lakshmi’s begin on ‘Top Chef’
When the 49-year-old bought her begin on the cooking competitors, she wasn’t positive she wished to be on a actuality present. She had already printed her personal cookbook, Easy Exotic: A Model’s Low-Fat Recipes From Around the World in 1999.
She had been requested to affix the present in its first season however needed to decline due to her busy schedule, and the spot went to Katie Lee (on the time, Katie Lee Joel). Once the present began its second season, the producers as soon as once more requested Lakshmi to come back on, and this time she agreed.
“Padma is the perfect fit for this show,” the Bravo president on the time, Lauren Zalaznick, mentioned. “She is an absolute food fanatic, and she is both very intelligent and very emotional about food. I think she’s a magnet, both by her intellect and looks.”
How modeling led to Lakshmi’s present function
As is the case for most individuals and most careers, the journey shouldn’t be a linear one. Getting to Point B from Point A can take many detours and facet streets. Such was the case for the mom of 1, who was a former mannequin and someplace alongside the best way grew to become an acclaimed writer, host, and actress.
“I went to college not for anything having to do with food,” she mentioned in her 2015 Jubilee Talk. “I was a theater student. I studied theater and American literature and I was studying abroad in Spain. . . and started modeling. I figured out I could make a good amount of money pretty much by standing still.”
“People don’t realize this, but my career as a model directly influenced what I do today. I credit my modeling career with my career in food. It allowed me to travel all over the world, taste the world, and explore places I never would have gotten the opportunity to go to, like France, Bali.”
Lakshmi’s wrestle with ‘impostor syndrome’
Surprising to listen to, Lakshmi felt out of her aspect on Top Chef. On the opposite hand, it is comprehensible. She didn’t graduate from a culinary institute or have any type of formal education in something foodie. She was chosen by Bravo Network due to her skill to talk and write about meals with such ardour and sensuality.
“I believe the most important factor that moved the needle for me was to present myself permission to be taught on the job and suppose, ‘That’s OK!,’ she continued in her Jubilee speak. “On the primary season of Top Chef, I suffered from impostor syndrome. I didn’t have [restaurant cooking experience]. I assumed, I’ll simply be a very good host.”
A Top Chef colleague unknowingly gave her confidence the enhance it wanted.
“Somewhere along there, and he probably doesn’t even know it and we’re friends, I heard Eric Ripert say to another chef, ‘No, Padma has a really sensitive palate, like one of the most sensitive palates of anyone I’ve ever met!,’ ” she mentioned.
“I held on to that. Any time I felt insecure or insufficient, which I did a lot on that set, all I had to do was rely on what I did know rather than what I didn’t know.”
It’s wonderful what a phrase of encouragement will do for one’s day – and profession.
Read extra: ‘Top Chef’: This is How Padma Lakshmi Avoids Weight Gain – Her Bikini Instagram Post is Proof