Nicole Wilder | Bravo

Alessandro Stratta (left) and John Currence (right) compete on Top Chef Masters. The season three premiere airs Wednesday at 10 p.m. CST on Bravo.

In its first two seasons, “Top Chef Masters” culled together dozens of James Beard Award winners (apparently the Oscar of the culinary world, as it seems that almost every contestant has at least one). The producers took the chefs out of their comfort zones and ask them to compete in crazy challenges. Highlights include forcing the chefs to cook using only the appliances found in a college dorm room (a.k.a. hot plates) or asking them to design a delicious meal from offal, and then convince passersby that it was food they would want to eat. Wash. U. fans of the show had the special opportunity to hear season two winner Marcus Samuelsson speak when he came to campus last month.

This season has a few new twists that will probably shake things up.

“Top Chef Masters” will take on the format of a traditional “Top Chef” season. Instead of having preliminary rounds in which one chef will advance to the finals, the chef-testants will now compete every week in elimination rounds. Chefs have the opportunity to win up to $15,000 each week for the charity of their choice, and will compete in classic “Top Chef” challenges like Restaurant Wars. Curtis Stone stars as the new host, a much-needed improvement upon last season’s Kelly Choi, who didn’t seem to know a thing about food. At least Curtis can claim to know about food from appearing on “The Biggest Loser” and “America’s New Great Restaurant.” None of the contestants are “celebrity” chefs…yet, but maybe some of the leaders of this season will rise to the top.

Tune in Wednesday night on Bravo at 10 p.m. Starting April 13, episodes will run at 9 p.m.