By Timothy Cooper
Padma Lakshmi is perhaps best known as host and executive producer of Bravo’s Emmy Award–winning “Top Chef,” currently in its 14th season. But prior to that position, she was also an actress, food expert, model, and award-winning author.
Born in India, she grew up in America, graduated from Clark University with degrees in theater arts and American literature, and worked as a fashion model in Europe and the United States. Early on, she hosted two cooking shows on Food Network: “Padma’s Passport,” where she cooked dishes from around the world, and the documentary series “Planet Food.” She also wrote the best-selling cookbook “Easy Exotic,” and a second cookbook, “Tangy, Tart, Hot & Sweet.” In 2016, she published her memoir, “Love, Loss and What We Ate,” as well as her new culinary compendium, “The Encyclopedia of Spices & Herbs.”
For her hosting and judging role on “Top Chef,” she was nominated for an Emmy. Her line of culinary products, called Padma's Easy Exotic, includes frozen organic foods, spice blends, teas, and more.
You've already had such a varied career, in areas including acting, modeling, authoring, TV hosting, and more. How did that develop into a focus on food?
Padma Lakshmi: My earliest memories are all about food, actually. They occurred mostly when I was a toddler in India. I still remember being on my grandmother’s cool marble floor in her kitchen. I wasn’t allowed to really cook back then, but I could still shell peas out of their pods or break the ends off of beans. From very early on, I associated cooking with womanhood. All the fun stuff was always happening in the kitchen.
Read on to get the full interview with this Top Chef host and producer.