Burning Questions

Bryan compares his Top Chef Masters finale to his Top Chef Season 6 finale.

Sep 25, 2013

Bravotv.com: How are you feeling going into the finale? Tired? Reinvigorated?
Bryan Voltaggio: Certainly not tired. This is something we do every day, day in and day out, cooking. Going into the finale, I am feeling excited and nervous -- I want to do a great job and win.

Bravotv.com: What went through your mind when you found out Graeme won the last Battle of the Sous Chefs?
BV: I was very excited for Graeme because he finally had an opportunity to shine and he brought it all to the table. I felt a great sense of redemption for him because he got to win a challenge when it counted the most. I strongly believe that Graeme helped us get all the way tothe end-- he clinched it to get us to the finale.

Bravotv.com: Can you elaborate on your menu planning? How did you decide which dish will go for which course?
BV: When it comes to the menu, and what I learned the first go round on Top Chef, you need to cook what you know. There are time limitations, surprises (planned and unplanned), so you need to do what you can to troubleshoot and get good results on the plate. You can't bring anything to the challenge that you've never done before. I go back to dishes we've created at VOLT, things that Graeme and I both know, things that I don't even have to speak to Graeme about.

Bravotv.com: You had a little over 20 minutes less than you thought you would have to prep because of traffic. How nervous were you that you wouldn't get it done?
BV: Traffic was a big factor, but I knew the food, I knew the menu, and I knew I could get it all done. It was worth going to get the extra ingredients (the proteins), and it was worth it in the end.

Bravotv.com: How do you feel each dish turned out? Was there anything you would have done differently?
BV: I was very proud of every plate I put forward. I thought that every dish was done flawlessly, and I achieved every goal I set out for.

Bravotv.com: What made you include an element from Michael's repertoire in your dish (the seaweed mashed potatoes)?
BV: I wanted to put out some sort of element that represented Michael because he's not only family, but I also respect him very much as a chef.

Bravotv.com: As the judges critiqued your food at Critics' Table, what did you think?
BV: I thought that I had nothing but positive comments -- there wasn't anything glaring that made me feel like I misstepped. I felt really good after Critics' Table.