Cast Blog: #TCMASTERS

Cindy Pawlcyn

Best of the Best

Francis Lam: What's on the Menu?

Curtis Stone's Lemon Creams with Poached Cherries

Bryan Voltaggio: "I Thought I Won. I Know I Won."

Jennifer Jasinski Was a "Great Miracle"

Lesley Suter's 'Ratatouille' Moment

What it Takes to Be Top Chef Master

The Finale Countdown

Doug and Sang: Bad Romance?

Sang is Back!

David Burke Has Titanium Balls

See Ya, Suckers!

Why Jennifer Jasinski Didn't Go Home

James Oseland's Teacher Tribute

Gail: "I Still Can't Believe Sang was Eliminated"

The Strangest Episode of 'Top Chef Masters' Yet?

Lesley Suter: On Tongue, Flautadillas, and Birthday Cake

What Has Curtis Stone "Spewing"?

A Series of Unfortunate Culinary Events Leaves Blood on the Mat

Gail: "We Couldn't Excuse Neal"

Lesley Suter: Hey, Chefs, Why So Raw?

Pull it Together, Sang!

Francis Lam: I liked Sang's Fish

Curtis Stone in Nacho Libre

Gail Simmons: "Neil Went for Our Bellies"

The Evolution of Sue Zemanick

Curtis Stone: Throwing Curveballs

Ruth Reichl: "I'd Rather Be Training a Nation of Food Warriors"

When Plex Met Toodee

'Top Chef Masters' ' Toughest Critics Yet

Gail Simmons: No "Chef" in Lynn's Dish

Restaurant Wars: 'Getting' Busy

Francis: A New Kind of Locavorism

What Being a Chef Really Means

Ruth Reichl's Perfect Los Angeles Restaurant

Restaurant Wars' Controlled Chaos

Franklin Just Did Too Much

Curtis and Lindsay: A Perfect Pairing

Curtis Stone: This Episode Sends Hearts Racing

Franklin, Can You Hear Me?

Cindy Pawlcyn

The Napa chef shares more about her love of offal.

Bravotv.com: What were you thinking when you saw who the chefs you would be competing against were? Did you know any of them before?
I was familiar with Rick and knew of Ludo. It was the first time I met Wilo. One of the best parts of the program was to hang out with these chefs. Each is serving creative, amazing food in their restaurants. I was lucky because they were very supportive and a lot of fun to be with.

Bravotv.com: First the Quickfire, did you know right away what you were going to make with the color yellow? What would have been your first choice of color?
When I heard the color yellow, I kept thinking about the Frank Zappa song, “Don’t Eat the Yellow Snow.” I thought I had better not do that. I wanted to make something with corn.

My first choice of color would be green.

Bravotv.com: What was the inspiration for your dish? Besides color, of course?
Sweet corn

Bravotv.com: Onto the Elimination, what would have been your ideal offal to use from the choices given?
Tongue

Bravotv.com: Were you worried at all about making the menudo mild?
I wanted a dish that would be appealing to 100 people, in a theme park.

Bravotv.com: What do you usually make with tripe?
I braise it and serve it with piperade, the French pepper and tomato stew.  Or, I braise it, bread it, or fry it crisp with mustard.Bravotv.com: Can you tell us a little more about “Girl Eating Guts?” What’s the weirdest thing you guys have eaten?
Andouille sausage in Paris. Great guts at St. John’s Restaurant in London.

Bravotv.com: Did you get to try the other chefs’ stuff? What did you think?
Yes. The dishes were fantastic.

Bravotv.com: What is your favorite type of offal?
I like liver, lamb’s tongue, and veal head.

Bravotv.com: What was your reaction to the judges’ comments?
I thought they were to judge us more on the challenge than what we would do in our restaurant.

Bravotv.com: How did competing differ than you thought it would?
It was a different arena for me. I am not competitive in the “challenge” sort of way. Good food is about doing it right, not quick.

Bravotv.com: Anything else you’d like to add?
The Magical Elves were so very magical and delightful!