We are joined by a newly minted contestant on Top Chef from Durham, NC Savannah Miller. Max & Matt delve into Savannah's culinary journey, from her beginnings in Southern Pines and education at the New England Culinary Institute to her roles in various restaurants, including her current role at M Tempura. The conversation highlights her early interest in pastry, her move toward a broader culinary role, and her experiences with Top Chef — including the audition process, working under the scrutiny of cameras and judges, and the challenges and opportunities that come with being on the show. Additionally, the hosts discuss their upcoming event, Bubbles and Brisket, and extend an invitation to Savannah to participate. The episode also touches on potential career paths post-Top Chef, and Savannah shares her dreams of owning a business that encompasses a restaurant, events, and a commissary kitchen on a farm.

• 03:06 Savannah's Journey: From Southern Pines to Top Chef
• 15:09 A Deep Dive into Top Chef and Savannah's Journey on the Show
• 25:27 The Unique Experience of Filming Top Chef in Wisconsin
• 29:06 The Intense World of Cooking Competitions
• 30:10 The Evolution of Chef Caliber on Cooking Shows
• 37:17 The Impact of Reality TV on Personal and Professional Life
• 39:21 Dreams and Aspirations Post-Top Chef
• 51:13 Reflecting on the Top Chef Experience and Future Opportunities 

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