The general concept is understandable; however, the personal crap is sooooooo out of place. I've opened up 5 restaurants for other people and I would not have chosen half of those chefs. First off, a person who wants the winnings to travel Europe and pay bills (ARE YOU KIDDING ME?) The winning prize should only be for opening up a real restaurant or foodservice concept (even if it is a franchise unit). OR; they could simply say that the "Top Chef Miami/NY/Chicago/Vegas" winner will get the restaurant in THAT city. To me; this industry is ruined by fakes and hacks. I tell everyone that I was taught partialy in college but I don't have a Culinary degree. I worked my way from a dishwasher to an Executive Chef of a hotel. I believe those trained in a school are better "cooks" but to truely be an Executive Chef it is unfortunitely more about paperwork and management. Most of those competitors (including the past winners) don't have the people skills it takes to run a successful restaurant. Do a check on those winners and see where their restaurants are now. Some of them have gone back to former positions. As for "Hell's Kitchen"? I have never ever belittled my employees or trainies like that. I understand that cooking is the man's passion, but it is more important that you take care and norture your employees. These people must demonstate that they know how to responsibly cost a menu, train employees and develop a conept that is sustainable. OKAY I get it you have an alternative lifestyle and you want to tell the world, but this isn't the stage. That is (B... S...) when someone says that they are potraying this through their cooking. I guess the show is "Top CHEF" not "EXEC" Chef so perhaps my rant is a bit much. The premiss makes sence, and it does serve a purpose. Admittedly I was a bigger fan of "Top Chef Masters" because there wasn't all that backstabbing or bickering. For the most part they acted with class and demonstrated a level of professionalism the other show lacked. I was glad to see the finalists were public TV chefs. They truely demonstrated why they were called Masters.

i like to see all the thing they do