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Ryan Scott Is Much More Than Botched Chicken Piccata

YumSugar — Mon, 17 Mar 2008 10:15:19 -0700

At this point, all you Top Chef fans probably know him as the guy who can't make Chicken Piccata. However you'd be wrong to dismiss him so quickly; Chef Ryan Scott is much more than that. We recently had a chance to talk to Ryan about his time on Top Chef, his departure from the popular Myth Cafe, and what life after Top Chef is like. To view our interview with Ryan, just read more.

YumSugar: You were almost a contestant last season, what made you come back for season four?
Ryan Scott: A telephone call. They actually asked me to try out for season four. You put a lot into trying out, it's a lot of work and takes a lot of time.

YS: So what did you do differently this year?
RS: Nothing, I think they just really wanted me. I pursued them as much as I did before, and I told them, "Hey, I want this really badly."

YS: Why did you want it so badly?
RS: It's an opportunity of a lifetime. Once you get into the game and you get close to getting on, you're so close, why wouldn't you do it? There are tens of thousands of people trying out, why wouldn't you go?

YS: So was it what you expected?
RS: The pressure is absolutely intense. Right off the bat you're going up against 15 other people. You're just blown away. The 100-k [prize money] is nothing after the first 10 minutes. You're there to compete because it's just an all-out war. It's an insane and intense atmosphere.

YS: OK, I have to ask, have you since perfected chicken piccata?
RS: [Laughs] You know, I can't stand the dish. Honestly though, it's the basics. I had the choice, but I went with piccata, and like Rocco [Dispirito] says, it's flour and egg. Top Chef is about applying your own version of things and it wasn't to their liking. You're feeding four palates who've eaten the best food all over the world, it's going to be difficult to please them.

YS: Are you worried about how you're going to be perceived?
RS: Wow. Good question. How'd Andrew answer that? [Laughs] I guess I don't care. I was myself. I'm trying not to read all the freaking blogs. People critiquing you who don't know you, or they know you and worked with you in the past. . . . I went in there and knew I was truly myself all the way through. Editing is a beautiful thing. One of the blogs said I was the bad guy. How in the hell did I come off as the bad guy?

YS: So what's next, we heard you're leaving Myth Cafe [Myth Cafe actually closed on Mar. 14] and will be opening up RyanScott 2Go.
RS: Right now I'm doing some consulting and speaking engagements. I'm visiting different high schools all next week.

I really love simple food and I have business partners here in [San Francisco]. We would love to do a little chain of Ryan Scott 2Go. Just quick easy meals, lunch type places.

YS: Would they be a bit like Myth Cafe?
RS: No. No seats, just a to-go window, out the door. Small places. We know what we want to do, it's just finding the right spot. Rent in the city is out of the world. It's all about numbers. The financial district is ideal, but we'll see what happens. We don't want to tie ourselves to a brand or location that we can't afford. We're still searching.

Top photo by Chris Andre
Bottom photo courtesy of Bravo

It's No Myth - Food & Wine's Best New Chefs of 2007

YumSugar — Wed, 04 Apr 2007 11:33:44 -0700

In today's paper, I read that one of San Franciso's chefs was named one of Food & Wine Magazine's Best New Chefs. Sean O'Brien, of Myth, joined nine other chefs in the 2007 honor. After working many years at Gary Danko, O'Brien launched Myth in 2004. Known for its stylish entrees (like rigatoni with foie gras cream), one could say that Myth is known for its romantic and dramatic atmosphere.

I personally have never eaten at Myth (although I love the mac n' cheese, homemade oreos and bag lunches at Cafe Myth - the cheaper lunchtime option), but considering this news, and the fact that Myth also made the Top 100 Bay Area Restaurants list, I have a feeling it's going to take a while to get a reservation.

Here are the rest of the 2007's Food & Wine Magazine's Best New Chefs:

April Bloomfield - The Spotted Pig, New York, NY
Gabriel Bremer - Salts, Cambridge, MA
Steve Corry - Five Fifty-Five, Portland, ME
Matthew Dillon - Sitka & Spruce, Seattle, WA
Gavin Kaysen - El Bizcocho, San Diego, CA
Johnny Monis - Komi, Washington, DC
Gabriel Rucker - Le Pigeon, Portland, OR
Ian Schnoebelen - Iris, New Orleans, LA
Paul Virant - Vie, Western Springs, IL
Sean O'Brien - Myth, San Francisco, CA

I think I just added 10 new places to eat on to my list...

If you're interested, Food & Wine magazine has full bios and restaurant info for all of those on the list.

Let's Dish: Top Chef 4.10 - Light n' Healthy

YumSugar — Thu, 15 May 2008 03:01:33 -0700

This week's Top Chef took another turn towards the catering when the cheftestants had to cook for the folks at the Chicago Policy Academy. In the end we traded in last week's wedding wars for lunchbox wars. We also got a nice dose of against the grain drama. Did you watch? What did you think? Check out my thoughts and tell me yours when you read more.

Once the episode started I got three emails from pals declaring their love for guest judge Sam Talbot. Are you on the same page as them?
Did you like the salad challenge? I thought Antonia's poached egg salad was total food porn. Even Sam said it was sexy!
I groaned a bit when I found out the elimination challenge was another catering-type challenge.
Do you think Spike spent more time trying to mess with his opponents than he did planning his meal?
You know, I couldn't help but think of former cheftestant Ryan Scott. He headed up Myth Cafe, which was known for their great boxed lunches. Too bad he didn't make it this far.
Okay the big drama came from Lisa's camp. Do you think someone really sabotaged her rice?
I thought it was interesting that Stephanie and Dale were the best in this challenge. They're both from the Chicago area and I wondered if that helped them at all.
Do you think Dale deserved to win? Who had your vote?
It was tense at judge's panel. Do you think it was bad of Lisa to call out the fact that Andrew didn't follow the rules to a T?
And finally, who are you rooting for now? Got any votes for the top four?

View 12 Photos ›

Photos courtesy of Bravo

Get Your Tivos Ready - Top Chef Starts June 13

YumSugar — Tue, 01 May 2007 07:01:19 -0700

Speaking of Top Chef it looks like we don't have much longer to wait. Bravo TV has just announced that the next season will begin on June 13. Right now they don't have the finalized list of contestants available, but rather a list of 29 candidates who may end up as contestants. They're asking you to watch the videos and then decide if they "sizzle or fizzle." Pretty clever marketing ploy, but I'm not sure what it's for, didn't they start filming back in March? Maybe it's a new format this season, maybe it starts with a large group and narrows down quick. I guess we'll have to wait until June 13 to find out.

Out of the 29 possible contestants, 6 are from California (including 3 from the SF Bay Area), 9 are from New York, 5 from Florida, 4 from Texas, 2 from Las Vegas and one each from Chicago, Hawaii, and Ohio. I didn't watch all 29 videos, but the contestants look promising and rumors have it that producers were looking for more experience and professionalism this season. As much as I love ridiculous TV drama, I think this sounds like a great plan.

Oh and I couldn't help but notice that one of the hopefuls is Chef Ryan Scott from San Franciso's Myth Café - sister cafe to the top-rated Myth.

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