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Bravotv.com: How would you describe your role in Roble's kitchen?
CGG: Che 'Gravy' Gaines: I'm Bleezie's TCA. Trained Culinary Assasin.
Bravotv.com: Are you concepting any dishes?
CGG: After Roblé meets with the client he comes directly to Bank$ and myself and we collectively conceptualize the dishes.
Bravotv.com: This week we saw a bit of redemption with B. Scott. What was the pressure like on that event?
CGG: No pressure at all. The first event would have went off fine had they not had us jumping out the hotbox!
Bravotv.com: What did you guys do differently this time?
CGG: Better venue without the electric boogie bootlegEmUps. ("EmUps is a suffix for "All the way turnt UP!")
Bravotv.com: This episode was different in that the team had to create Deuces, Roble's pop-up restaurant. How did this change the team's process? How different was this then creating a catering experience?
CGG: Well, the catering business and the restaurant scene are two different worlds. With this pop-up restaurant, we were able to create and present dishes as courses and not these little cute bite sized morselEmUps. So the process was different in where we had to create a brigade and line up and bang the food out. Different from having food prepared and then passed in waves. Each course had to be timed and everybody had to get their food at the same time. I don't think Partie Artie understood that. We know restaurants; Partie knows Event Directing.
Bravotv.com: There have been comments from other team members that Roble has been more strict this year — have you noticed a change?
CGG: Well, when running a company and branding a brand you have to be stern and diligent because you have to set a precedent. Your word is superior and everyone has to respect your authority when running a business. Everyone knows that. At the end of the day, Roblè loves his company, and he will do anything it takes to make it a success.
Bravotv.com: It seems every episode someone is butting heads with Artie, and this week, you and him had some words over timing of the scallop dish. What's your take on that?
CGG: Everybody was happy and everyone was served, that's my take on that.
Bravotv.com: Artie and Jasmine butted heads a bit on front-of-house stuff this season. Can you guys feel that tension at all in the kitchen?
CGG: To be honest with you, not at all. I didn't even know that stuff was going on until I watched the show. We just keep our nose down and do our thing in the kitchen; no time for the front of the house shenanigans.
Bravotv.com: Could you feel the tension between Roble and Kiku this season? Roble and Dan?
CGG: Um yeah, Roblè and Kiku because I know that Roblè wants Kiku to be great. He could have gone the route of hiring badass pastry chef with tons of experience, but instead he went with his friend, who's very good at what she does but just not as experienced and molding her into becoming that badass pastry chef. With Roblé and Dan, who doesn't friggin want this guy? We were in Chicago one time, and I literally had to be his bodyguard in the club swerving through the crowd knocking off cruditè (Crudité: a plethora of Baddery Acid) (Baddery Acid: a hot female) like flies with a fly swatter! It was bananas in pajamas.
Bravotv.com: You're quite vocal in the kitchen. How do you come up with those phrases?!
CGG: I think I was trapped in a warp machine as a kid and became very bored with the English language. People would always laugh at me when I say things but the next week in school, everyone's saying my words! LolEmUps.
Bravotv.com: We see your adorable son this season on-air and in your Bank$ and Gravy webisode series — how often do you get to see him while you're helping Roble?
CGG: Well, not as much as i would like, but I think I'm gonna work on getting a nanny for Stinky Binky, so he can be around me more while I'm on set. He's getting older, now so he's gonna be wondering where's Daddy. Every off day while filming I was on a train to D.C. to spend time with my family. It's a hassle, but success takes sacrifice.Bravotv.com: We're loving Bank$ and Gravy! What is your relationship like with Adam?
CGG: Me and Adam are like Shampoo and Conditioner. I mean, we're the modern-day Lethal Weapon. We're the extreme opposite, but we understand each other and we both have a history of culinary wave. I mean, just imagine graduating from The World Premier Culinary Institute of America and then go on to travel and work at some of the finest restaurants and establishments in the major cities and then come together to work for the same company with our comrade Chef Roblè. The amount of culinary knowledge and creative energy is abundant.
Bravotv.com: Anything else you'd like to add?
CGG: Let the Crudy Juice drip and keep your BadderiesNotIncluded!