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So far Bastianich has made about 180 shows that explore Italian cooking. In the meantime, she says another book and television series are in her future, as is the launch of several retail products. She also is considering expanding her more casual restaurant concept, Lidia's, which has two locations in Kansas City, Mo., and Pittsburgh.

"Because all of the chefs have restaurants, we do the filming in a three-week period," he says. "Each chef fights six battles, and then goes back into the real world."Symon says the experience of competing in Kitchen Stadium is intense, adding: "You have to be able to think quickly on your feet. You also have to be very versatile."At the same time, he adds, "it still lets you be what you are: a chef."In addition, Symon is concentrating on other tiffany necklaces on sale opportunities. Working with his wife, Liz, and business partner, Doug Petkovic, Symon has been overseeing two Cleveland restaurants, Lola and Lolita, working on a cookbook called "Symon Says: Live to Cook," consulting, and mulling new restaurant projects in Detroit and Las Vegas.The anticipated expansion also is prompting Symon and his colleagues to establish a corporate office in the building that houses Lolita."As we take on more projects, we will probably add a couple of layers of management," he says. "We want to grow smart."Walter Staib, the chef-proprietor of the historic American-flavored City Tavern in Philadelphia, was able to parlay his popular cookbook, "Black Forest Cuisine: The Classic Blending of European Flavors," into a 26-episode cooking and travel show for the Comcast cable network. The show, which was scheduled to begin airing Dec. 2, focuses on the cuisine of Germany's Black Forest.

Staib traveled to locations in his native Germany with a production team of 12 to shoot six episodes."We shot the shows in some of the places I worked when I was an apprentice in the 1960s," Staib says. "And every town we visited, we met with the tiffany pendants on sale media, too."The cost of producing the entire show, which Staib estimated to be about $350,000, was picked up by a sponsor, which merchandises a number of food products from the area.However, some observers maintain that television is not necessarily for everyone."Sometimes it can go wrong," Feldman says. "You'll have people who say, 'I'm good looking. I can be on TV.' But it's more than that. You need to have integrity and also be endearing and genuine to viewers." At the same time, television-bred celebrity does not necessarily translate into a more robust foodservice career. Chef-restaurateur Rocco DiSpirito gained national exposure when he starred in the 2003 NBC reality show, "The Restaurant." Yet the experience ended in a court battle with former partner Jeffrey Chodorow and DiSpirito's being barred from even entering the restaurant he helped to create. Since then he has tiffany rings on sale stepped away from the restaurant business. In 2004 he closed his once-celebrated restaurant, Union Pacific, and these days writes cookbooks and focuses on establishing himself as a food personality.

Nor is television generally regarded as an absolute necessity for brand building. Innovative New York chef-restaurateur David Burke acknowledges that "television helps," and appears on network shows like Today." But he also has expanded his business largely without tiffany accessories on sale benefit of much television exposure to comprise five restaurants including davidburke & donatella, cookbooks, a consulting company and a retail food products arm.He also is continuing to expand his business, and plans to open David Burke's Primehouse and a licensed outlet of his casual concept, Burke in the Box, in Foxwoods Resort and Casino in Mashantucket, Conn.

To facilitate future growth, Burke is in the process of building up his company's return to tiffany sale by bringing all the restaurants under one umbrella and hiring a director of operations. He said he wants to add someone to handle retail product sales, too. He currently employs five people.But while numerous opportunities are available for chefs to expand their business portfolio today, a core of culinary practitioners still prefer to keep things closer to home. Gordon Hamersley, who, together with his wife Fiona, has operated Boston's top-rated Hamersley's Bistro for the past two decades, is generally content with the status quo."This is a partnership with Fiona," he says. "It's not just about me - about Gordon Hamersley as a brand. And we both feel strongly that part of the appeal of the restaurant is the ownership presence. Our guests expect personal service. That's how we created the restaurant we have today."