by Gina Scarpa

Last night, on Top Chef: Las Vegas, the chefs were assigned a hotel on the Vegas Strip to draw inspiration for a dish to be served to 175 dinner guests.  Robin drew the Bellagio, famous for its dancing fountains.  She decided to make panna cotta, a dish she is not that familiar with and has not made often.  As she headed into panel, she realized that she should’ve done more of what she knows as opposed to what she doesn’t.  This dish ended up being her last and she was eliminated from the competition.  Today, she spoke to reporters in a press conference call about her experiences on the show.

Q. Gina, RealityWanted: What was your take on the cuisine in Las Vegas?
A. Robin: We did get taken out for a few meals which is absolutely wonderful.  My impression is that … I thought it would be all flash and there certainly is a very upper dining experience.  I cherished the meal at Paul Bartalotta.  It was a very genuine and heartfelt meal, not about flash.  There were wow factors there but it was not pretentious. 

Q. Gina, RealityWanted: Did it frustrate you that so many of the chefs had an opinion on whether or not you still should've been in the competition?
A. Robin: I think it was disappointing that they didn’t respect me but I did everything in my power not to let it frustrate me because that would’ve empowered them.  That’s their perception and who are they?

Q. Gina, RealityWanted: You said yourself that you did more of what you didn't know than you did.  Was your strategy this season to take risks or to make dishes that you know? 
A. Robin: My strategy and my intention were hands down to stay true to what I knew and make my comfort food.  What I found was that I did not feel my comfort food was going to stand up and have a wow factor next to these other chefs.  Actually, it is about flavor and flavor is paramount.  We always eat with our eyes first.  I don’t have that molecular gastronomy.  I’m still as good of a chef as Michael Voltaggio but we’re very different chefs.  He appeals to a very different clientele.  I felt I should stay true to what I know.  There are plenty of people who love my food.  My style doesn’t come across as dynamic in execution which is, I think, where I sabotaged myself.

Q. Did you go into the show with expectations on what the experience was going to be like?
A. Robin: Expectations or fears?  I think I had a lot of fears going into it.  I thought, “Oh my God, can I perform?  Can I produce?”  It’s one thing to watch it on your couch and it’s another to be in that kitchen.  I think my expectations were of me staying true.  I focused on keeping myself centered and trying to cook food that I knew.  My expectations and what I delivered were not synonymous, unfortunately.

Q. What did you think of some of the food critiques you received this season?
A. Robin: There were a couple that kind of hurt.  Some of the comments here and there made me say, “Aww, I thought I better than that!”  How much is true?  I think that food is subjective.

Q. You butted heads a few times with some of the contestants.  Was it as tense as it looked on tv?
A. Robin: Yeah, it was really as ugly as it looked, unfortunately.  It’s ironic because I really did my absolute best.  I tried not to subject myself to that energy.  You’re living in a house and you can only go so far and then your buttons get pushed.  The whole country knows I talk and it was hard to keep my mouth shut and silence my opinion about their treatment of me.  It wasn’t going to accomplish anything. 

Q. What was it like to watch yourself on tv?
A. Robin: I’m a hypercritical person already.  Then I see myself and aesthetically, it’s a little challenging.  Who I am as a person came through and I appreciate that.  I appreciate that they gave me a chance to show who I am.


Top Chef: Las Vegas airs Wednesdays at 10pm ET on Bravo.

(Image courtesy of Bravo)


Follow Gina at twitter.com/ginascarpa

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