Why we are in New York, and why we aren’t blogging about Top Chef.

Top Chef is back! But, sadly, our snarky commentary isn’t.

“What?” you exclaim in disbelief and horror.

Yes, it’s true. Our amusing — if we don’t say so ourselves — recaps and Q&As are sidelined this season because of … my husband. There, I said it.

Last season, I was willing to sit through lame reality show drama (such as, say, drunken head shaving), uppity contestants who whine that they hate TGI Fridays food, and bizarre vending machine quickfire challenges. I put up with Padma and endless product placements. I was even willing to stay up to the ungodly hour of 10 p.m. to watch these goings on, and then remain awake even later to write the posts.

No longer.

Why? Well… My husband has done it: He’s taken the plunge and is going to become a bonafide, certified, rarefied and dignified (?) actual chef. Dramatic pause. That’s right: He’s going to culinary school.

The whole family has temporarily relocated to New York City while he attends the French Culinary Institute for six months. Now, dressed in a budding chef’s uniform — black-checked hammer pants, a white chef’s jacket, dinner-napkin-like scarf and paper hat — he’s learning the basics of classic French cuisine and then some. He’s on his feet all day. He’s tired. He’s drained. And, yes, I still make him cook for me, dear readers of My Husband Cooks!

So, while our exploits here may slow a bit (I can only ask a man to cook so many hours in the day), we’ll keep the blog going — and hopefully drop some of his cooking school wisdom on you.

“But wait,” you interrupt, “what does this have to do with Top Chef?”

Well, gang, aside from having a 3-month-old whose sleep/wake schedule interferes with Bravo programming scheduled at 10 p.m., there’s another barrier. My husband has a professional conflict of sorts.

Lee Anne Wong, of Top Chef season one fame, is a faculty member at the French Culinary Institute. Plus, there’s all those other professional-type chefs at the joint who may not share our wicked sense of humor. So, while like all good cooks my husband likes a little bit of char, he’s not for burning bridges. So, we’ll keep our snarky commentary about Top Chef to ourselves and our TiVo.

We hope, though, that you’ll stay tuned for the blog as we enter this new chapter in my husband’s cooking — and my eating. I’m thinking both can only get better!