Bravotv.com: The Elimination Challenge was to cook for Bahamian royalty, which was sort of accurate…
GS: We actually didn't understand it either at first. We understood the chefs were cooking for the King of Junkanoo, but it was only when we sat down with himthat we realized he was not royalty at all. Either way, we became very intimate with Junkanoo, and we really enjoyed learning about it. And it was very exciting aside from a few kitchen disasters.
Bravotv.com: Right, so the kitchen catches on fire, and the chefs are told that after it was cleaned, they can return to the kitchen and re-do their dishes.
GS: Yes, we had to do that because it would be impossible to force them to get the exact same ingredients again and make the exact same dish, when there was really no way of policing it. It also didn't seem fair that they would have had so much time to sit and think about it. We wanted to give everyone the option to change their dish if they wanted to. I don't think it really made that big of a difference in the end. They still had to cook and execute it, and as you could see, even having the opportunity to change their dishes did not mean that the food improved.
Bravotv.com: The two people who changed their dishes were Richard and Antonia. Antonia was probably the one who took it from a high dish to a low dish. Do you think that was a good strategy?
GS: I think it was good for the atmosphere of where we were eating. The fact that she chose to change the refinement level of the dish is not what was wrong with it. What was wrong with her fried shrimp and grits dish was that the shrimp was overcooked and the meat that was in the grits was a very odd choice and didn't really go with the rest of the dish. It was ill-conceived, and that was why we had a problem it.