YumSugar

I Heart Food. So Do Babies.

YumSugar — Tue, 18 Sep 2007 15:43:31 -0700

This weekend, while I was at the Treasure Island Festival, I stumbled upon one of the best foodie shirts ever. The folks at Like Minded People have created the i {heart} food. shirt. Only, I prefer to read it as I heart chomping down on food. It's available in men's and women's sizes for $20 or as a baby onesie for $16 and a toddler tee for $18. I think it's great for adults, but think it's even better for the wee ones.

Stefan: "I'm Not a Villain, I'm a Softy!"

partysugar — Fri, 27 Feb 2009 16:00:56 -0800

Although many people thought Stefan was a cocky bastard, I happened to like the quick-witted chef. Sure he was arrogant, but he had the skills to back up the ego. However, his impressive culinary expertise wasn't good enough for him to earn the title of Top Chef. When I spoke with Stefan yesterday, I was surprised at how funny he was. He happily endorses bloggers and is coming out with a clothing line. To find out what he had to say - yes he is still madly in love with Jamie! - read more.

On losing to Hosea: In my mind, I won Top Chef. No really, you know what happens? If you win the title of Top Chef, you get a $100,000 egg, but if you are the runner-up, you laid the egg. What I mean is I'm going to make a lot of money, hopefully. I know I will get something out of the experience, but Hosea? Sure he has the money . . . I hope Hosea sells himself properly and that he has a good shot to get himself somewhere.

Hosea won Top Chef. He deserved it. I love the guy. There's no bullshit going on between us. Really everyone should lay off of Hosea. He doesn't deserve the crap that people are giving him. He's actually pretty strung out about people picking on him.

On being confident: I've always been very confident. Some people call it cocky, some people call it arrogant, but everyone has opinions of those on Top Chef. I think I am pretty good. I thought I had a pretty good shot for it. You want to know the truth? I think it was partial editing. They wanted to create drama. Actually there is nothing that can faze me. I cook for a living! It's the only thing I know how to do. I'm a cook. If I wasn't a cook, maybe I would be a gardener, but I love food. I love people in the restaurant business. I have a very strong personality. It's my way or the highway.

On the judges: Toby is a funny guy. Tom is incredible chef, an incredible restaurateur. Padma is smoking hot. I will take her out anytime and Gail? She's cute. I gotta tell you, she's very cute.

On Bravo's portrayal of him as the villain: We all understand it's a reality show. I think people see me different now. I'm not a villain, I am a softy! Jeez, good Lord, Do I look like a villain? Maybe, but look over the entire season. I thanked every judge, I kissed every eliminated contestant goodbye, I shook all the winners hands. When I watched the finale, I had some tears in my eyes when Carla got choked up. I can't see women cry. It breaks my heart.

I am a softy! That's why I picked Marcel because, if I would have picked Casey, Carla would have had a really hard time. She wouldn't have done well with Marcel. I love Carla. Of course, I'm a softy.

On Fabio selecting Hosea's dishes over his: You get honesty from Europeans. I have absolutely no hard feelings. He stopped bullshitting. I love honesty. I love all you bloggers for your honesty. I take it like it is.

On Jamie: How could you not be in love with Jamie? I love Jamie. I've been asked that many times. It's not the first time I fell in love with the lesbians! She has the best laugh. She is beyond fun, she's a great chef. By the way, I love Leah though as well. Not as much as I love Jamie. If Jamie ever reads this: Jamie if you're ready for babies, I'm ready for it! She would make pretty babies, let me tell you.

On being friends with many of the contestants: I have made wonderful friends on that show, including Hosea, Jamie, even Lauren. I'm 36 years old. I've argued in kitchens, now I don't want to do that. I'm too old for constantly arguing. I want friends in my life. You can ride my bus if you want to, but if you don't, get off! I love them all. There is no bullshit behind the whole thing.

On what's next: I'm coming out with a clothing line. It's called Cocky Chef Clothing you should check it out. It's panties and boy shorts. I have a book coming out, it's called Stefan's Dirty Dishes and it's about my life. Sure I want to open a restaurant, but I want to do it the right way. I don't want it to be high scale. I want it to be a cool hangout with a fireplace outside. I would love to do more TV. I'm working on it. I have a great agency working with me and I'm signing today. We are talking about some ideas, kind of something of Gordon Ramsay-like because of my attitude. We will see what happens. Fabio and I would be a hilarious show, but I think I should do a show with Jamie because she is more clever.

Source

Hosea: "I Am Not Going to Apologize For Winning"

partysugar — Mon, 02 Mar 2009 03:30:26 -0800

The fifth season of Top Chef is officially over, and in an interesting turn of events the new winner was neither Carla nor Stefan, but the strapping young baldy from Boulder, CO, Hosea. Since speaking with Hosea on the phone last Friday, I have a new perspective on the somewhat misunderstood chef. He actually has a degree in engineering and looks at the kitchen with a scientific mind. His last meal, humbly, would be the perfect BLT. To find out what Hosea had to say about winning and his relationship with fellow contestant, Leah, read more.

On winning: It feels great! It's kind of overwhelming. I still haven't gotten used to the idea of it. It has really humbled me. Yes, I'm very pleased, but I'm not claiming that I am a better cook than everyone else.

I just happened to cook the best meal. I was at the Miami Food and Wine Festival last week and Daniel Boulud shook my hand and asked me when we're going to cook, and that amazed me! I think I'll get a lot of great opportunities out of winning.

On the people who don't think he should have won: I don't know why there are haters out there. I don't understand it. I put my best work in at the end there. I talked to Tom yesterday and he told me I did the best job and that is why I won. I don't know why people are so against me. I stuck in there, I worked my ass off, and I'm really proud of myself for my accomplishments. There's nothing I can do about the way other people will perceive me. I won. I belonged there. I don't understand why there's the hatred out there. I have a big passion for food, I love what I do. I have proven myself time and time again - that I belong here - and I am not going to apologize for winning.

On his relationship with Leah: We are good friends. We talk a lot. We enjoy each other's company, but I live in Colorado and she lives in New York. We are both single now and we do like each other. We have kissed each other since the show ended. I think if we lived in the same city we would probably be dating. I am having dinner with her tonight, but I'm not going to tell you where!

On Bravo's portrayal of him: You know it's hard to say. The editing is interesting for sure to watch. It's not just about the food we made. For me it was about the food, so it would have been nice of them to show that I am smart guy, I am a caring person. I have an engineering degree. Because of the editing they really focused on the thing with Leah and then the rivalry with Stefan. But that was about five percent of what I talked about!

On what he's learned from participating in Top Chef: The biggest lesson I took away from the show is that I still have a lot to learn. I have so much left that I haven't seen or cooked or learned. I have a long way to go as a chef. I am still like a baby in this line of work. I am thrilled to have this opportunity and to have proved to myself that I can learn it and do it. I am very scientific and pragmatic. I think of the smartest way to cook. You know there is a lot of math involved when you are running a kitchen.

On working with Richard Blais: Having Rich on my side was a huge help! He was so perfect for what I needed. He offered a lot of advice, but never tried to get in the way of what I was doing. He worked his ass off. That guy is badass! He is quick and he did the perfect plating.

On what's next: I'm taking some time off to be with my dad. He's gotten worse. I am going to see what I can do for the family in terms of the sickness. My dad was diagnosed with cancer nine months ago and it's spreading. He's not doing very well, so I want to be with him. As far as the future, I'm partnering with a food company to create a product line. I'm working on my own restaurant, which will hopefully be open in the next nine months. In the short term future, I am staying here in Colorado. It's where all my contacts are. I work with a lot of local farmers, ranchers, and growers. I want to stay here for awhile, for at least the next year. I'm not sure what the future holds. Hopefully I'll be doing a restaurant in Boulder or Denver, but I don't want to talk too much about it because I don't want to jinx it.

Source

Chatting It Up With Iron Chef Challenger Ron Siegel

YumSugar — Wed, 04 Mar 2009 09:00:15 -0800

Now that Top Chef is over, I've got another professional chef showdown to discuss: Iron Chef. I'm a huge fan of not only the American version, but also the Japanese version that started it all. Recently, I had an opportunity to catch up with America's very first Kitchen Stadium winner, chef Ron Siegel, now the executive chef at The Dining Room at The Ritz-Carlton, San Francisco.

On a sunny morning I met with the chef in his kitchen, which recently launched a small bites and half bottles menu. I was taken by his humility - "I'm not doing a great service here," he told me, "I'm just cooking" - and his candidness. To see what else he had to say, read more.

YS: How did winning Iron Chef change your life?
RS: When you're younger, you're not necessarily open-minded. I was younger, and set in my ways of cooking. Going to Japan introduced me to a lot of other influences. I don't watch TV. I haven't even seen Iron Chef in 10, 11 years. But I'm sure there are some great chefs; there are great chefs everywhere.

YS: How would you describe your style of cooking?
RS: It's very simple - everything is made based on what's available. The menu changes every day, and the farmers market sets the tone. The preparation is similar, but the garnishes may change. [Points to fruit he's cutting.] These are pineapple guavas from my neighbor - I gave his kids a ride, so he told me to take them. I don't know what I'm going to do with them, but they have a great smell.

YS: Who are your culinary influences?
RS: Thomas Keller, George Morrone, and Daniel Boulud. When I worked for Thomas Keller as his opening sous chef [at The French Laundry], it was crazy, long hours. But I've learned a lot; I've learned about perfection. And Julia Child. She wasn't some hottie; she just knew how to make great food. But she probably couldn't get a show now.

YS: How has food changed since you first started cooking?
RS: In the '70s, everyone was smoking and drinking. People are definitely lighter these days. They don't want something that's going to make them feel bad at the end of the day. Also, people want to be who they are - they don't want to have to put on a suit to go out for a good meal.

YS: Where are your favorite places to eat in the Bay Area?
RS: I love Picco and Marché Aux Fleurs. Manka's was probably my favorite before it burned down.

YS: What's your advice for the home cook?
RS: Work on your knife skills! It's all about practicing until you get better at it. Going to the farmers market is a great way to understand seasonality and introduce yourself to things. If you go every week for two years, you're going to know what's in season and what's not. Don't rush cooking food. It's a labor of love, like what I'm doing now [running chicken stock until it comes out clear]. Home cooks can bring that same passion to their food. It's a lot of time, and a lot of work. I'm not sure how I feel about those 30-minute meals.

Hell's Kitchen Recap 5.2

YumSugar — Fri, 06 Feb 2009 10:36:54 -0800

Last night was only the second episode of Hell's Kitchen, but I already feel disappointed by the turn of events: My favorite contestant went home. To hear what I thought of the show (warning: spoilers ahead!) and share your two cents, read more.

Did it surprise you that Coi apologized to Lacey?
How could you not laugh out loud when Colleen fell into putrid-smelling crate while bobbing for scallops?
I learned a lot from Gordon's scallop shucking 101. Have you ever shucked scallops?
Don't you wonder how Gordon selects people to sit out and/or to do dinner service?
Were you half expecting someone to cut himself during the shucking challenge?
Have the producers honed in on all of Lacey's bad moments? Only three of her six scallops passed, and she got the brunt of Gordon's beef - but just one out of 10 of Paula's made the cut! Does she have no work ethic, or simply not enough self-confidence? If it were you dealing with Lacey, would you have taken the Carol approach or the Ji approach?
Did you think it was creepy that Seth knew so much about Gordon's personal life?
Why would Gordon have Robert take the ferry to Catalina Island, only to have him turn around and go right back?
Do you think Colleen really is a cooking school teacher and owner? How is that possible?
Were Colleen and Lacey the right people to be up for elimination? What about Carol? Don't you think she came down a little too hard on Lacey, and not enough on herself?
Were you shocked when Ji sent herself home?

If you didn't catch the episode, here are my favorite quotes from the show:

LA, on scallops: I have no experience with scallops. I didn't know they came in shells.

Lacey, on shucking scallops: If the people on earth that ate scallops saw the scallop like that, they wouldn't eat 'em.

Gordon, realizing no one in HK had ever shucked scallops: Un-shucking-believable!

Gordon, to Colleen: You frazzle my mind. Every time I look at you, I think headache.

Photos courtesy of Fox

Ariane: "Leah Should Have Went Home"

partysugar — Fri, 16 Jan 2009 11:45:45 -0800

Over the past couple of weeks I grew to love Ariane on Top Chef, so when Padma asked her to "pack her knives and go," I was disappointed. The restaurant owner and mother got off to a rocky start in the first couple of episodes, but she hit her stride and took home several wins. I spoke with Ariane this morning and found out what she thought of the experience and what she's up to now, read more.

On going home: I worked hard and rose to the challenge. Maybe I relied too much on my teammates. I felt like Leah should have went home. I can say that now because I watched the show.

When it came to the lamb, I wanted to do it a certain way. I wanted to grill it. But they wanted to do all this stuff to it and I believed my teammates. It's hard when you are in a challenge. The time, the moment, the pressure, being the third wheel. I had such a good run. It was such a high. I had so many wins.

On Toby Young saying she can't cook: I was a little surprised by that. He's a little angry Englishman. Hearing what Padma said, on the other hand, was really really great. Maybe if Gail had been there it would have been different. Gail's tough, but she's not as verbal as Toby.

On working with Hosea and Leah: It was tough, being the third wheel. When there's three people on a team and two of them are in a relationship it's hard. One would say yes and the other would say yes. I had no say in any matter.

On watching herself: It was really tough to watch the first two episodes. I couldn't sleep. It was more sad than difficult. I wasn't ready to leave, but I have the love and support of my family. I stay true to myself. You really saw who I am. In the beginning it was hard because you get caught up. Your mind plays tricks on you. Time flies during the challenges; it's really like having an out of body experience. I just kept telling my family, "watch what happens!"

On who should win: I'm rooting for Jamie. I'm rooting for Carla. Those are my girls.

On what's next: We're extremely busy. I own a restaurant with my husband and we are looking to expand. It's here in Montclair. Maybe I'll write a cookbook. I have two daughters - one's 11 and the other is 13 - so I'm pretty busy.

Source

Richard: "Everytime I Get Close to a S'more, I Tear Up"

partysugar — Mon, 01 Dec 2008 14:00:11 -0800

When one thinks of Thanksgiving desserts, s'mores don't necessarily come to mind. Unless you're Richard Sweeney, of course. Last week's axed Top Chef contestant will forever be haunted by Thanksgiving s'mores. I spoke to Richard, who was surprisingly cheerful, today about his time on the show, life after the knife, and the Foo Fighters. To find out what he had to say about his experience, read more.

On his decision to make s'mores: I'm trying to think exactly how it came up. They requested chocolate and bananas and first we thought about doing a frozen banana with a warm chocolate sauce. I can't remember if they were my idea or not. I noticed lots of little things since I've watched the episode, and ultimately, I shouldn't have done that dessert. I did dessert for the Craft challenge and desserts are usually the kiss of death on Top Chef. Why I chose another one is beyond me. I should have stayed away from desserts and avoided them for awhile, but I thought I could do the s'more. Now everytime I get close to a s'more, I tear up.

On serving the Foo Fighters: I think they know actually a lot more than you would probably guess about food. Especially for what we got to see on air, they edited out a lot. They picked up on a bunch of little things we did. My team lost, so I don't think they appreciated my food very much. I think the initial comment that Dave made - when he said it, it sounded really bad, but it was done in a joking way. I didn't take it offensively. At judge's table, I realized the vanilla cream sauce I made had fallen and it did look kind of like spit. It was disappointing that I didn't get to find out what they thought about the other dishes I made. I did a spin on a Caprese salad. They wanted a mayonnaise-based salad, so I made a pesto mayo for Caprese. I made a spicy sweet potato dish that the judges really liked. When I went into the stew room, I didn't think I was totally safe, but knowing I had one good dish and two bad, and Jeff had three bad, and Danny had two bad, I thought I was somewhat safe because Jeff and Danny had no positive critiques. I went back thinking I wouldn't be on the chopping block.

On Tom and Padma: This is such a popular question. It's really hard to get to know them super well. You don't have a lot of contact with them. We don't finish a quickfire challenge and have a beer together, so it's really hard to know their personalities. But from the promotional shoots and the time spent with them, I noticed that Tom's a quiet guy. He kicked it to himself. His professionalism really shows. He wants it to be about the food and not about personality.

Padma's just as beautiful in person. All the gay guys at the bar ask me that. After she spit out Ariane's dessert, the next time she saw Ariane, she went up and asked her if she was OK. It was nice to see that human side of the judges. It's their job to judge us and not be our friend, but it's nice to see that human side. We see that little by little at events, too.

On living with the eliminated contestants in the sequester house: We drink a lot. I made lots of sangria. I came up with about 30 sangria recipes because we got sick of wine by itself. We had cable, but no Internet or phone connection. We watched the Olympics and we went out together sometimes. We were actually in Jersey City. No one expected us to be there and when we went out we would get a questioning look. It was relaxing and stressful at the same time. You want to know what's going on in the kitchen, but if your not in the competition you want to go home. It was almost too relaxing. We got stir-crazy. It's still very confined. The cast and production people are taking you where you need to go. When someone was eliminated, we were stuck in the house all day waiting for them. It was a stressful, relaxing, weird drunken time for all.

On the remaining chefs: Stefan is someone to watch out for. He's the most traveled and has been doing this for a long time. He knows his stuff. Fabio has consistently been doing well. There's a couple other people who haven't gotten a lot of face time yet. Ariane bouncing back this week, was a testament to her. To be in the bottom two weeks in a row and come back in a challenge where everyone is asking her about the turkey, we didn't trust her, and to come out on top is hard. She stepped up and showed she can do it.

Source

Come Holler at Top Chef's Dale Talde

YumSugar — Fri, 23 May 2008 08:00:46 -0700

A lot of you were disappointed with the outcome of last night's Top Chef. While you were thrilled to see restaurant wars return, you weren't all ready to say goodbye to Dale Talde. The frustrating interaction between Lisa and him may have ended on the screen, but that doesn't mean Dale likes the gal. I spoke with Dale yesterday and there's no love lost between them, there just was never any to begin with. To read what he had to say about his time on Top Chef, and what he's working on next, just read more.

YumSugar: How'd you get involved with Top Chef?
Dale Talde: An ex-girlfriend had been pleading for me to go, and my entire linestaff at Mormimoto pleaded for me to try out. And then one day, going to work I realized that the auditions were across the street. They were actually done with the open casting, and were packing up when I walked in unprepared without a resume. I just sat down and talked to them, and they ended up casting me.

YS: Was it what you expected?
DT: Hell no! I mean, it was a great experience and wonderful, but what are you expecting with 16 people in one house? You're busting your hump everyday, working, and then drinking like a fish. It was hardcore. It's something I'll remember forever. It was an awesome experience.

YS: What was it like seeing yourself on TV?
DT: It was surreal, and embarrassing at times. It's embarrassing seeing yourself out of shape. [laughs] You think maybe I should have worked out a little more. But I represented. You say dumb things once in a while, and I said them with a couple cocktails and beers in me, but that's life. I've done more embarrassing things.

YS: Okay, let's just get down to it. On the show you really don't seem to like Lisa. Is that all editing or...?
DT: No, it was not editing. I do not get along with people who are that negative. I don't surround myself with negative people. My friends love to have a good time, and can get through hard times without having to vocalize. No, I don't like her. I don't like her as a person. Professionally I work with a lot of people I don't like, and I'm sure there are a lot of people who hate me and you just get through it. But it wasn't work, it was a competition. I really don't like Lisa. Personally she's someone I'd never hang out with. Is she a bad person? No, but she's negative.

YS: So do you think it would have been completely different had you won the quickfire challenge?
DT: Are you kidding me? Of course it would have been. It would've been like Pippen, Lebron, and Rodman. It would've been me, Stephanie, and Richard, that would've been the squad. [Pauses] Like I've told people, you could have put Thomas Keller or Charlie Trotter on that team and they would have gone down. It was like a JV squad, there was no way, we had no chance of winning. I should have played the game better. I should have let Lisa be the executive chef. You live and learn.

YS: What was going through your mind when Antonia picked her team.
DT: I was... [pause] I want to swear, but they're censoring me. I was screwed. I was done. I mean come on, you know the talent level at that point. There were three people who have been executive chefs on one team, and then us.

YS: Other than letting Lisa be executive chef, is there anything you'd have done differently?
DT: Nah, I might have drank a little less, and got my gut down. I started getting a little fat. Listen, the experience is once in a lifetime. I mean that scallop dish was a failure, it wasn't good. I mean otherwise. Well wedding wars, maybe I'd have taken on less. I would've done less, executed things differently and better. But the experience was great. I'm not one to shy away from emotion. The fans can see who and what I am. I am who I am. I don't back down.

YS: So what are you working on now?
DT: I'm still working at Buddakan, and I'm still in pursuit of the perfect dish. There are a lot of opportunities for people who get exposure like this. Actually, I have this restaurant movie in my head. You go out to eat, and things come up. I'm not leaving cooking, I'm a chef, that's the only thing I know how to do. But I'm trying to buckle down and write this screenplay that I've had in my head for the last five to six years. I want to travel and get together an itinerary, and push ideas for a TV show. Keep my face in the media. I think it could be fun.

YS: Quite a few of our readers were upset to hear you got booted off. Do you have any last words to say to them?
DT: Thanks for the support. I've got a lot of people telling me that I shouldn't have gone home, and while that's great, it's just part of life. So thanks for the support, and they can always vote me as a fan favorite and show them that the wrong person was sent home. And you know, come to New York and holler at your boy.

Photos courtesy of Bravo

Is Ryan Scott Ready for Some Football?

YumSugar — Fri, 18 Apr 2008 07:28:33 -0700

Some of you are lamenting the fact that San Francisco's Ryan Scott had to leave the competition already, while others are glad to see him gone. I was actually bummed to see him leave already, I think he's a really fun guy, and besides, it was tough to see another San Franciscan say farewell. Yet, no matter what you think of the guy, he's quite charming and is a lot of fun. We had a chance to speak with him yesterday afternoon. He chatted about football, future plans and putting himself up for auction. To find out what he had to say, read more.

YumSugar: Hi Ryan, thanks for talking to us again.
Ryan Scott: Of course, this the sixth interview I've done, it's good to end with someone from San Francisco.

YS: Okay, so tell us, what was it like seeing yourself on TV?
RS: It's been interesting. The response has been overwhelming and great. I can't, I'm not... what's it been like? Kinda funny really. It's been a pleasure. The editing was as good as it could get, it wasn't bad and the response has been great.

YS: So do you want to do more TV?
RS: In a heartbeat.

YS: What would it be about?
RS: Tailgating. Totally based on tailgating and chicken piccata. [Laughs] No, it'd be a simple show based around helping people. Just quick, fast, easy, simple healthy meals. I'd have friends come over, I'd want to have an SF based show since we don't really have one. It's my turn to do one, and it would be great to bring in chefs like Gary Danko and find out what they eat on their day off. I think it would be great.

Whatever it is, it won't be reality based. We've pitched around a few ideas. I just want something that's a good experience. We've got a UK based company that's interested. So we'll see.

YS: Alright, let's talk about last night's episode. Really? Poached pears at a tailgate party?
RS: Do I look like a guy that goes to a freaking football game? It's just not me. I wanted to give the whole experience, with an entree and dessert. And the weird part is Padma liked the pear, she thought I should have served it in a dixie cup. So I brought some California flair to a tailgate and they didn't like it.

YS: You should have put it on a stick.
RS: Padma said that too.

YS: So what was going through your mind during judge's panel?
RS: I was blown away. The people [at the tailgate] were so responsive, maybe it was the schmoozing factor. At least I didn't ask fans what Spike did, when the Bears last won the Super Bowl, thank god. You know, I don't even know who was at last year's Super Bowl.

But at judge's panel, I just couldn't believe it. I really felt any of us three could have gone home. I think they knocked Mark too much. They knocked him and his chowder. Top Chef is about your own interpretation. I did mine of a tailgate and he did his. I went home, so what are you gonna do?

YS: Did you cry?
RS: [Laughs] No, but you know, you're wound up and then suddenly they ask if I missed my family or my then girlfriend. And then you think oh god you're going to get a tear out of me. It's really an emotional roller coaster. And you get close to people. How can you not? It's only five weeks, but you're cooking nonstop.

YS: So who are you rooting for?
RS: I'm rooting for a couple of people. I'm a fan of Rich and think he has a good chance, and I'm a huge fan of Steph and Antonia. I ate at her place in LA. But I think Steph is just really hitting the mark. Her flavor profile is really what people want right now.

YS: Going back to judge's panel for a minute, what were you thinking during it all?
RS: Well here's the play-by-play. I'm looking at Paul Kahan, who I respect. I'm looking at Tom and I'm listening to what they're saying, and they're going to town and they're brutal. And really all I'm thinking is that I'm really going home because of tailgate. And then I thought of all my friends who watch sports and they're going to rip me apart. I've been invited to more football games this morning then I have in my entire life.

YS: At the end of the episode you said the experience wasn't going to change you, but it would change the way you cook. What did you mean?
RS: Well it broadened my horizon to new techniques. I mean you put a bell pepper in front of 16 people and everyone's going to do something different. What I got from this is how to look at things differently. I mean I cook stupid simple, and it opened my eyes to new techniques.

YS: So now that you're not at Myth, do you have much free time?
RS: I really thought I would, but I've been busier than I have ever been. I've been able to get my business license together, and I'm working actively with my business partners. We've been together 18 months and we put two offers yesterday on two different restaurants. It just doesn't happen that easily. Any restauranteur knows you can't just do that. We want longevity. I want the next move to be a really good move and we'll hold out until we can be the next Nopa or Zuni Cafe. I want to be open forever, the kind of restaurant where you can come back to all the time.

YS: Sounds good, we can't wait to hear more about this. But now we have just one last question, have you been reading the blogs?
RS: No. Why what do you want to know? Is there something one of them says?

YS: Oh nothing in particular, we were just wondering if you've been reading what people have to say about you.
RS: No, Sam recommended that I don't read them, so I haven't been. Why is there something negative I should know about?

YS: Oh no, just some people hate you and are glad to see you leave, and others thought you were kicked out too early. I was just wondering how you felt about it.
RS: Well people need to understand that we're people and we have lives and you can come on down and see me at my restaurant. And there's always going to be positive and negative. I guess that just comes down to their opinion. I mean I can't even go to Whole Foods without people taking photos. It's such an honor and it's so cool. I'll just say that San Francisco really seems to be into the show. The fact that I can't go anywhere without people blogging about it. For example, I was at Safeway buying instant coffee for a tiramisu - I don't have an espresso machine at home - and this woman stopped me and asked me what the challenge was. It's been great. You just have to take the positive and the negative.

Also note that Ryan is going to be part of an upcoming Bachelor Auction for Charity. He said he did it last year and agreed to do it again this year. He says if his celebrity can help raise more money for a charity he believes in, then it's all been worth it.

Photos courtesy of Bravo

Waking Up With Top Chef's Andrew D'Ambrosi

YumSugar — Fri, 16 May 2008 08:00:45 -0700

Yesterday morning, I got up pretty early to chat with outgoing Top Chef contestant Andrew D'Ambrosi. Just like the last time I chatted with him, he was delightful, fun, and full of energy. I wasn't fully awake yet, but talking to Andrew was like getting a shot of adrenaline. I went from nearly asleep to wide awake as I tried to keep up with everything he was saying.

I know a lot of your were rooting for him - he's got words for those of you who were! - and those that weren't, you have to admit he was enjoyable to watch right? To find out what we chatted about, read more.

YumSugar: Hey thanks for talking to us this morning.
Andrew D'Ambrosi: Yeah, I've finally got a coffee in my hand and am ready to start answering some questions.

YS: Oh good, I'm on the West Coast so it's pretty early. I'll try to keep up.
AD: Alright, let's go.

YS: So how was the whole Top Chef experience for you?
AD: It was one of the weirdest, strangest, coolest experiences of my life.

YS: Was it what you expected?
AD: I couldn't have ever imagined all the production that goes on behind the scenes. There's a lot of stuff that you don't get to see on TV.

YS: Were you happy with how you were portrayed?
AD: I was portrayed as me. So well, sure. The editing, they did a great job cutting out weird one liners. But the one thing I had a problem with is that anytime I was in the top three and anyone complimented me, they showed me making a funny face instead of saying something intelligent. I definitely said things up there, but they showed a funny face instead. I guess that goes with the culinary boner quotes.

YS: Are you okay with being the "culinary boner" guy in our pop culture world?
AD: It's bigger than life. Ha ha get it? [laughs] I don't know, I thought it was something that I said that was really fun, but then in my mind, I say some really funny sh*t. When they aired it at the end of that one episode, it definitely caught me off guard then.

YS: In one of last night's exit clips, you said you were never going to talk to any of the other contestants again. Did you mean that?
AD: No, no. I still talk to these contestants, but I work a lot and I don't even talk to my family much. I have nothing against these people they're really talented chefs. This is just an experience we've all had together. I mean, when we're 60 I'll call up Blaise and say [goes in to an old man voice], "remember when we were on that show together?" [laughs]

YS: So despite your heated time at judge's panel, I thought you bowed out pretty gracefully. What was going through your mind during all of that?
AD: I was really drunk [laughs], no don't put that. Okay you can put that. No, what was going on through my head. I was feeling, well I'm one of the most enjoyable people on the show, now it's going to be called SuckFest 2008. [laughs] I displayed my enthusiasm, and I was not angry at the decision. I was upset that I was leaving and at the situation, but I wasn't angry.

YS: Did you think you were going to be sent home?
AD: The judging is kind of erratic. It's not like I can say this person didn't follow the rules and they're going home, because this person did. A few episodes before, if I recall correctly, someone didn't use polish sausage and used fish instead. And that seemed like a rule and yet no one got thrown off. It was really hypocritical and totally erratic.

YS: Well speaking of that someone, do you think it was hypocritical that she called you out for not following the rules?
AD: I feel she didn't need to go there at all. One, I forgot the rules, and two, it apparently didn't taste good, because they don't eat raw foods. [pause] Oh sh*t, what was the question? [I repeat the question.] Oh no, it wasn't necessary, and kind of apparent, so she didn't need to bring it up. It actually just makes her look bad.

YS: What was it like to watch yourself on TV?
AD: Hold on a sec, I have to change my shirt. Okay, it was interesting. Hey there I am. I didn't think it was too weird, I kept trying to see what was my good side, and if the camera really added 10 pounds.

YS: Did it add 10 pounds?
AD: No, I think I look pretty manly, but as long as Sam Talbot keeps wearing those shoulder pads, I have no choice. [laughs]

YS: So what are you taking away from this experience?
AD: [Faux sales voice] I'm going to start selling my T-shirts online. [laughs] Just kidding. Now I have a face with a name. People who saw the show or who know Top Chef, they know I'm whatever. I'm young in my career, but I think they saw my passion, enthusiasm, and energy.

YS: So what's next for you?
AD: I think I said the same thing last time. I'm just going to continue to focus and continue to develop my craft and be the best I can be.

YS: Sounds great, one last question. A lot of our readers have been rooting for you. Do you have anything to say to them?
AD: Wow, thank you so much for enjoying me. And um, god I don't know. I'm super appreciative of anyone who saw the show. And if I got someone to think I was a douchebag, I'm appreciative of that too.

Photos courtesy of Bravo