Bravotv.com: How was your experience? How has life changed since the show has aired? I can't walk down the street in San Francisco, that's for sure. I'm honestly blown away by how many people watch Top Chef. I was at the grocery store the other day because I needed instant coffee to make a dessert, and a lady came up to me and said, "So what's the challenge?" And I mean, I looked horrible. I haven't gotten my hair cute in a while, I've got a beard, and I'm surprised by how many people recognize me. I've taken more photos, and signed so many autographs, and it feels so great. Every time I go anywhere, people know me. I was pumping gas the other day, and a lady stopped and said hi. You know, it's nice! I tried to go to a club the other night just to take some time out and relax a little bit, and it was probably the dumbest thing I could have ever done. It was just photos all over, but I'm so honored, and I'm so glad that people like me. This show didn't show anything other than who I am, so if people want to meet me, what a cool honor! I love it to death...

Bravotv.com: Not sure if you heard, but When Rick Bayless was on the show he had a few choice words about you. Care to respond? When you go into these situations and you go into so many different people's kitchens, what you're wanting to do is not get in somebody's way. You stay out of the way, you try to ask questions, and first of all, it's humbling that these people actually let you come in, and that their cooks will spend time to teach you on their time. I did have an opportunity to work there, and he had a misinterpretation of who I am. I can't do anything about that. I apologize, but that's a huge misinterpretation. It was one of many stops that I had, and I enjoyed it. It was a great meal.

Bravotv.com: Where can your fans see you? What are you up to now? I'm going crazy to try to get my own restaurant open. There's a restaurant in San Francisco I've been developing for the past year and a half, and now that we have people calling us, it's kind of nice. We're putting offers in at places in San Francisco, I'm in the process of trying to finish up my business license for Ryan Scott To Go, which is my own consulting company, which should be active in the next 40 days. There are numerous offers that have come through that I would definitely entertain, like TV offers and whatnot, but I hope, by year's end, that my own restaurant is open. But, offers are still coming in, and I'm looking at anything and everything that's out there. I truly believe that you can't limit yourself.

The restaurant will be California cuisine. California is my home, it's where I was born and raised, and it's not only indicative of who I am as a person, but my cooking style as well. I think California can be many different genres in terms of what you want to call it, but I think it boils down to being simple, clean and fresh. It's just not perplexed. I cook from my heart, and I put it on the plate and you know what? People love it. They're just not tailgaters.