Speaking of feeling good, once he did win, the reaction from fans of the show was a major shock to Floyd. "The reaction from fans is what surprised me the most. So many people watch and you don't know -- to see how many people watch is amazing," he said. "Most of the fans are the nicest people. As a person who's done a lot of this, having fans that care about the food and about the chef is really great."
At the event, Floyd was whipping up all things porcine -- from homemade chorizo to smoked loin to neck and trotter croquettes -- ringing home the new USDA guidelines that pink pork at a temperature of 145 degrees is now acceptable. He says he comes from "maybe the only state in India" in which pork is a main part of the diet, and that "it's been a big part of my culture with the Portuguese. My grandparents always raised pigs and slaughtered them and made sausage and cured meats and stews. Pork has always been a part of my lexicon. It's more versatile." And aside from just schooling people to the new pink pork revolution, Cardoz also hopes people will expand their boundaries when it comes to different cuts.
"Offal is something that all my great grandmothers never wasted. Pigs feet, pig nose, pig ears -- they always found a way to use it," he says.
Tune into Top Chef Masters when it returns Wednesday at 10/9 Central!