Cast Blog: #TOPCHEF

Gail: It Was Difficult to Let Go of Shirley

Gail shares her feelings about this week's double elimination.

Bravotv.com: Why don’t we start by talking about Last Chance Kitchen? Were you surprised about who made it through?
Gail Simmons: I wasn’t surprised, because through the eight challenges before the finale while we were in New Orleans, Tom had been telling me about how incredible Louis’ food had been. He had been really talking about how impressed he was with him as a chef, and how great all his food was.

In fact after winning so many challenges, I would have been surprised if Carlos had been able to beat him at that point. He deserved to get back in, he really earned it. Tom said he cooked some of the best food Tom had eaten in or out of actual episodes.



Bravotv.com: And then immediately he was thrown into the Spam Quickfire. What did you think of how the chefs fared with Spam?
GS: I was amazed that Nick said he hadn’t thought of Spam, because Hawaii is the home of Spam!

But, I thought it was a really funny Quickfire. It loosened everybody up. They shot it really early in the morning, and I had arrived the night before. Because of the time change I passed out at like 4 am or 5 am that morning and I sat on my balcony and watched the whole thing from my balcony. I could see the hula dancer arriving, and I thought it was really funny. I thought it looked great.  The chefs were able to create really interesting and innovative things from cans of Spam, so I was impressed.Bravotv.com: How was it being in this completely different environment, coming out of New Orleans?
GS: It was a great change, I mean several months have passed clearly -- I was very pregnant all of a sudden. Almost four months, three-and-a-half months had passed since we had been in New Orleans, so I was suddenly seven months pregnant.

It was great to be in Hawaii, for all of us. Such a beautiful location we shot at. All of the locations we shot at for those two episodes were breathtaking and the weather was perfect and every one was just so happy to be there and really excited to make it the best finale we could.

I’d love to be there right now. It’s 12 degrees outside!

Bravotv.com: Now on to the elimination challenge, they are cooking with canoe crops. . .
GS: The canoe crops are basically all of the different crops and meat, protein, pork, etc., and fish that were brought to the island originally by the first settlers. They included things like all of these amazing sweet potatoes and fruits and vegetables that are really now what people consider the distinct bounty of Hawaii. They’re really unique to that part of the world.

It was a really smart Elimination, because it forced them to understand in a deeper way the local bounty and the local foods that the people there eat every day. They were really beautiful quality, and it was kind of fun to see what they did.

There were a lot of similarities between the dishes, because a lot of them overlapped ingredients like sweet potato and coconut, and the opah obviously, but ultimately they were still pretty solid dishes.Bravotv.com: So let’s go over their dishes.
GS: We liked all of the dishes. There were slightly larger flaws with Louis and Shirley, obviously, which is why they were sent home. That was a really difficult decision. We know that all four of them are incredible, incredible cooks. They all did an incredible job. They all really pushed themselves, and they were not easy circumstances. Clearly, it started raining in the middle of their cook time. They were cooking outdoors. They were cooking in unknown, temporary kitchen environments. But ultimately I think they were all really successful.

Louis’ opah, there were just really large inconsistences between the way the pieces of fish were cooked. Some were undercooked, some were over, partially because of the circumstances and the rain. But we couldn’t overlook that size and the portions, they just were not consistent.

And then Shirley’s dish was definitely unique. I loved the way that she handled her pork, it was cooked beautifully. The honey-glazed pork with sweet potato was very, very sweet and a little bit off-balance. It needed some sort of counterpoint, because those two pieces had so much sugar, so much natural sweetness, and so we all kind of felt that it was lacking in contrast, lacking in balance.

So that was how we chose who was going to go home that day.Nick and Nina made pretty perfect dishes, all things considered. Nick’s dish was the strongest dish I’d really seen from him all season. And clearly he won the Quickfire and the Elimination for this episode. I didn’t get to taste his food in the Quickfire, but I really loved his spicy crispy chicken skin that he served on top of the opakapaka with jalapeno. It was cooked beautifully.

It was just a lovely piece of fish; it was plated so nicely. This was Nick finally finding his rhythm I think and finally understanding that you don’t need to make it so precious. It can be a little simpler, it doesn’t need to be so fussy to be good.

Nina’s opah: Because Louis made opah and Nina made opah, we had a direct comparison. Nina cooked her opah so well. She grilled it with taro root and coconut; it tasted like the island. It tasted like her food, but also like the food of Hawaii. It was so concise and such a tight dish, such a thoughtful dish. It looked and tasted like the kind of dish you would think she’d been making for years.

It felt completely organic to come from her, that dish. She definitely had a little bit of advantage in being so familiar with the ingredients, because they are so similar to the ingredients in the Caribbean in a lot of ways. She pulled off such a refined dish using those ingredients, and we were all really impressed with it.Bravotv.com: How did it feel at this point losing the final two?
GS: It was really difficult, especially to let go of Shirley, because I got to know her so well. She’s such a fighter, such a strong contender, and such an extraordinary cook.

I love both Louis and Shirley, but certainly knew Shirley better through spending time with her and watching her grow so much. When I think back to so many other dishes she made I have such strong, fond memories. I want to eat her food again and again. The way that she seasoned her food. The way she made these incredibly rich sauces, and broths, and soups. The way that she seasoned her food was always so creative and always had her voice and point of view. And that’s something that’s really difficult to do as a young chef. She certainly grew into herself along the way. We love Shirley, we really do, and I have no doubt that whatever she does next will be extraordinary.

Bravotv.com: Anything else you want to spill before the finale?
GS:  Besides I love Hawaii and I wish I was there right now -- I think it is actually fitting Nick versus Nina. They have such different styles, but they both have been really strong throughout the competition in very different ways.  We were excited. We knew that when it came down to those two, we would have a really incredible finale. And we do -- and you’re going to have to stick around and watch it!

You May Also Like...

Recommended by Zergnet

Richard: "Winning Is Overrated"

Richard Blais congratulates Doug Adams on his admirable run and knows (from experience) this is just the beginning for this talented chef.

Doug Adams is not Top Chef.

Doug Adams is, however, the poster chef for what this competition is all about. A jumping off point for unrecognized or yet truly discovered talent.

Mr. Adams, yes I'm saying Mister because it pays respect to the man, and also because that's how The New York Times goes about things, came on to this season touting his resume of being a working class sous chef from Portland.

Doug Adams is not Top Chef. Doug Adams is, however, the poster chef for what this competition is all about.

Richard Blais

Sous chefs are on the line everyday (sous chefs from Portland I imagine are also butchering whole animals and foraging for botanicals, buts that's for a different blog). They are hands-on, blue collar grinders and early on Doug uses this statement to separate himself from the contestants who maybe are clipboard surfing, or worse, not even really in a restaurant at this stage of their careers. And although this is a part of his strategy or drive, and a very honest personal understanding and awareness of self, I have news for you...

Doug Adams is no longer a sous chef.

Sure, he may actually, technically still carry the title tonight, I'm not certain to be honest, but by his performance this season on Top Chef, he is now ready for the next stage in his career, and this is what can happen and should happen after Top Chef.

I can't imagine someone not taking a chance with giving Doug the opportunity to run a small restaurant. I can't imagine that someone out there tonight, hearing about Doug's goal of operating a Montana restaurant, connected in some way to hunting and fishing won't contact him. I can't imagine it; because it happened to me... My restaurant Juniper & Ivy in San Diego is a direct connection from my performance on Top Chef, and my gut tells me it had very little to do with "winning."

The fact is, winning is overrated.

Winning is fun. It may get you some cash or secure your ego, yes, but really, six months after this thing runs out on television, we are all just "that guy or girl from Top Chef.

Throughout this season, Doug has demonstrated everything one looks for in a great business partner. He cooks delicious, relatable, soulful food. He does it with a smile on his face. He cooks with a sense of authorship and knowledge of place and time. And perhaps most importantly (no, not his epic beard), most importantly, he communicates with his colleagues professionally and with integrity. I'd guess every cheftestant likes him. I know every judge likes him. He takes risks, like roasting a whole lobe of Foie gras, or say, blending up an aioli of ant eggs. Which, by the way, are you kidding me? Maybe he takes these chances because it's part of the game, but I think more so because Doug is a curious cook, which is a sure tell sign of a chef ready to do their own thing.

Doug, it may seem like I never had anything positive to say about your food, and maybe indeed that's how it played out on television, but it's not the case, Chef.

Congrats on an amazing run, one for all future contestants to take note of. And when rooms become available at your resort in Montana, I'm booking...

Blais
@RichardBlais (Instagram & Twitter)

Read more about:

You May Also Like...

Recommended by Zergnet