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"Last week, Time magazine&amp;#039;s James Poniewozik outlined five &amp;quot;don&amp;#039;ts&amp;quot; for the new crop of cheftestants \u2013 advice like, &amp;quot;Don&amp;#039;t rely on the freezer,&amp;quot; and, &amp;quot;Don&amp;#039;t make dessert if you&amp;#039;re not a pastry chef.&amp;quot; (Check out all of his advice here, my personal favorite: &amp;quot;There&amp;#039;s no &amp;#039;I&amp;#039; in team but there is in &amp;#039;win.&amp;#039;&amp;quot;) Anyhow, with a fresh crop of chefs getting ready to start a new season, there&amp;#039;s plenty of room for error. And as a serious Top Chef fan-addict, I thought I&amp;#039;d add a few tips of my own: Show your stuff. If I have to watch one more early-round-eliminated chef whine about not getting to chance to show their talent (or, in their words, &amp;quot;I just regret I didn&amp;#039;t get to show them what I&amp;#039;m capable of doing.&amp;quot;), I&amp;#039;m going to throw something at the TV. You&amp;#039;re on a reality competition program. Show off. From the beginning. We know you&amp;#039;re talented and successful. Show us. Do not use an ingredient you&amp;#039;re uncomfortable with unless you have to. Sure, there will be plenty of challenges that take you far outside your comfort zone, but if you don&amp;#039;t have to use, say, an ostrich egg\u2026 don&amp;#039;t do it. Make friends first, enemies second. Sure, America remembers and loves the cheftestants that were cavalier in the kitchen, but chances are they become cavalier because they make it pretty far along in the competition. Start out by hating (or hating on) everyone, and you&amp;#039;ll probably just dig yourself a hole that&amp;#039;s going to be tough to climb out of. Don&amp;#039;t fight with the judges. Duh. Any others to add? Let me know below! "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/restaurants/a37449/season-six-dos-donts/>