Cast Blog: #TOPCHEF

Jamie: Top Scallop

Gail Has No Problem With Blood

Make George's Cravable Breakfast Sausage

Gail Simmons Won't Be Pushed Around

Make Doug's Winning Mussels

Tom Colicchio Answers Your Restaurant Wars Qs

Gail: It Wasn't Keriann's Day

Make Doug's Winning Braised Pork!

Gail: We Had a Tough Job This Week

Make Katsuji's Authentically Delicious Stuffing

Hugh: The Demise of Cornwallis and Aaron

Make Gregory's Winning Dumplings

Richard: Chefs Please Follow Instructions

Richard Tries Money Ball Soup

Make a Home Run-Worthy Popcorn Crème Brule

Hugh: Where There's a Will There's a Fenway

Gail: Keriann and Aaron Were Being ---holes

Make the Winning Surf and Turf

Gail: We're Taking No Prisoners

Richard Goes From Player to Announcer

Tom Talks Boston

Gail: There Was No Season 11 Underdog

Hugh Wants Nick to Be Kind to Himself

Gail: It Was Difficult to Let Go of Shirley

Big Easy to Ocean Breezy

Gail: The Final Four Are Like Our Children

Emeril Is Proud to Serve Shirley's Dish

Hugh: Enough With the Mexican Food Hate

Gail on Favreau, Choi, and Finding Yourself

Hugh on Poor Boys, Swingers and Food Trucks

Emeril: Nick's Choice Is Part of the Game

Nick's License to Immune

Hugh's Sitting on the Dock of the Bay

Hugh Decides Eight Is Enough

Gail Talks OvenGate

Dookie Chase Makes Everybody Cry

Fin, Found, Floundering

What Danny Meyer Taught Gail Simmons

'Top Chef' Goes to Hog Heaven

Gris Gris Boucherie Ya Ya

Brian and Travis' Dud Spuds

Jamie: Top Scallop

The winning chef weighs in on her fellow chefs' performances and the new judge, Toby Young.

Bravotv.com: What did you think of the Quickfire Challenge? How much experience do you have making desserts?
I thought the Quickfire was fair. I knew a dessert challenge was inevitably going to make an appearance, so I was slightly mentally prepared. Desserts are not my strong suit, which I mentioned on the show. I really do not enjoy making them. My experience level in that arena is limited to what I learned in culinary school and making cookies at home when I was a kid.

Bravotv.com: Did you know who the guest judge was? What did you think of his critiques?
Nope ... I honestly had never heard of him before. All of us were kinda like "Who's he?" His critiques were hard to understand. He has a very heavy French accent and I couldn't really grasp what he was trying to say most of the time.

Bravotv.com: You've been criticized for making scallops, were you worried at all the chefs would criticize you rather than praise you for your dish because of it?
I wasn't worried about what the other chefs may have said. I was more concerned about the judges' perception. Plus, for me I knew it was a gamble to do the scallops again, but I really wanted to redeem myself. I knew that I could sear a scallop perfectly, and I wanted to showcase that. Since it was served family style, I thought it would be great for each guest to have their own scallop that was properly cooked, rather then breaking into a big piece of fish or meat.Bravotv.com: What were you thinking when you saw who the "culinary experts" were?
Oh shit. This is going to be interesting. I kind of expected them to rip us apart.

Bravotv.com: Were you worried at all that they would purposely lie to knock your dishes down?
Yes, of course ... it's a competition, right?

Bravotv.com: The new judge, Toby Young, had some fairly harsh comments for everyone else -- what did you think of his comments?
I thought his comments were slightly obnoxious. He seemed to be making ridiculous remarks just for television. I think he just really wanted to stand out and have his presence known.

Bravotv.com: Do you think the right people went home?
From what I heard about their food, yes, but I didn't taste either dish, so it's hard for me to say 100%.

Bravotv.com: What did you think of the other chefs' dishes overall?
I thought we all could have done better ... it was mostly uninspired or poorly executed.