by Michael J. Lamp

 

Last week, on the season premiere of Top Chef: DC, the contestants were given what seemed like a fairly simple task - create a dish that represented where they were from. John decided to make a dessert with maple as his main ingredient, a serious risk, as desserts have often been the kiss of death for Top Chefs. The case was no different here and John became the first contestant eliminated this season. John spoke to RealityWanted and reporters in a press conference call about what he's up to now and how he feels about Eric Ripert as the newest judge, among other things.

 

Q. Michael, RealityWanted: What are you up to now that the show is over?
A. John: Back at the restaurant in Detroit. There has been lots of attention from media here in the Detroit area. Being the only Midwest chef, people were hoping I would go further.

 

Q. Michael, RealityWanted: What do you think of Eric Ripert being added full time? Are the judges intimidating as a group?
A. John: The judges as a whole were very intimidating, the way they looked at the food. I know picking stuff apart makes for good TV. Eric Ripert - I love the guy, and I love seafood and fish. He brings added respect to the show. A lot of the ladies at my premiere party were very excited that he was added to the show.

 

 

Q. What would your last meal be and why?
A. John: Mom's buttermilk pancakes with maple syrup and butter. Maybe a different type of syrup.

 

Q. What were you most looking forward to during your time on the show?
A. John: Hoping to compete a little more and cook a little more.

 

Q. Have you had a culinary career or your dreadlocks for longer?
A. John: The dreads are 14 years old. They stimulate conversation in a lot of ways.

 

Q. Tom said the maple taste just wasn't there. Was it?
A. John: Yes, it showed an individualistic, eclectic taste, but I didn't execute it to the standard I normally would. On reality TV, you don't really get a second chance.

 

Q. Is Angelo as cocky as he seems? Who is the most talented chef?
A. John: Yeah, I think he's a pretty cocky player. I was also a little taken aback by Kenny's Ron Artest-style poses. From what I saw, I think I'm the most talented chef. Being the first eliminated is a tough pill to swallow, but that's still how I feel.

 

Q. Did you have any second thoughts before using a pre-made ingredient?
A. John: That's where my inexperience came into play. I didn't think I could make that puff pastry in the amount of time provided.

 

Q. Had you watched the show in past seasons?
A. John: Yes, I watched past seasons, but I hadn't really studied it. Possibly, I should have. You want your food to be a real portrait of yourself.

 

Q. Describe the feeling of walking into the Top Chef kitchen.
A. John: You know what? It was a little strange to tell you the truth. The location was a little bit strange; you didn't know what to expect walking up to it. There was a lot of modern technology that I didn't know a lot about. I was a little bit intimidated. And you've got these mechanical cameras within inches of your potatoes. The kitchen was also really hot. I left Detroit and it was 30 degrees, go to D.C. and it was in the 90s. As far as working in the kitchen, I was trying to get as comfortable as I could. The reality is you've got to be able to make your food work anywhere.

 

Q. Were you surprised to be the first eliminated?
A. John: Absolutely. I thought I had a real good chance to win. I'm extremely surprised. I thought I would do a lot better. It just shows how legit Top Chef is.

 

Q. What's the bigger honor? The James Beard Award or being a Top Chef Alum?
A. John: The James Beard Foundation is an award that goes to chefs that can please restaurant lovers. On Top Chef, it's more of a personality and style that comes through. To have both under my belt shows that I have both a popular, show-me style and that my food can be taken seriously.

 

 

Top Chef: DC airs Wednesdays at 9/8c on Bravo.

 

(Image courtesy of Bravo)

 

Follow Michael at twitter.com/mjlamp

 

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