by Michael J. Lamp

Each season, someone has to leave first. The humble and charming Hugh Acheson received that less-than-desirable honor for the second season of Top Chef: Masters. Hugh caught up with RealityWanted to chat about his laid back personality, competing for charity and what dish he wishes American had seem him cook.

Q. Michael, RealityWanted: In just one episode, you managed to emerge as one of the more likeable chefs, with a pretty laid back personality. Is that how you work in real life?
A. Hugh: It is how I generally try and work in real life. There's obviously stress that gets to you everyday, [but] generally, that's who I am.

Q. Michael, RealityWanted: The judges' main critique of your dish was that it was overly salted. Did it taste too salty to you? Do you think the type of salt you used caused the issue?
A. Hugh: I tasted things throughout the evening and tried the scallops. They did taste fine. I started garnishing more with [this] salt from the British Isles. It's a large, flake salt. I think those were sitting on top of the scallops after regular seasoning, [and] it gave a perception of saltiness. It was also the second time we were cooking for the judges. You have to cook for people for a little while to try and figure out their palate. It was a surprise for me to be up there. I thought I was relatively safe. I thought I had a pretty good contender.

Q. Michael, RealityWanted: It's good to know that Top Chef will still make a donation to your charity. Can you tell us a little more about the organization you were competing for?
A. Hugh: [The organization is] Wholesome Wave. It was started by Michael Batterberry and Michel Nischan, who is an amazing chef and really cool guy. Michel was chef for Paul Newman. Michel wanted to start a foundation that brings really good food to the tables of the poor. 'Snap' [is a program that] doubles the worth of WIC and food stamps at farmer's markets. I have no interest in doing food for the very wealthy. I'm very interested in being a member of my community. If I can help in any way, then I feel like I've made a difference.

Q. Michael, RealityWanted: Were you surprised when Curtis announced that Restaurant Wars would be the first challenge? What do you think of the diners picking the winner?
A. Hugh: It was pretty shocking to go into Restaurant Wars right off the bat. We felt like we were just getting acclimated. We're pros in this, and we go forward. To give that much credence to the customers seems a little dangerous right off the bat.

Q. Michael, RealityWanted: If there's one dish that you wish Top Chef viewers had seen you make, what would it be?
A. Hugh: One of the challenges in cooking in those environments is that it's hard to do braised dishes and things like that. Then again, Floyd did it last night with the short ribs. I didn't think he'd get it done. To me, I think a beautiful roasted beef with salsa verde and beautiful spring potatoes - that's my style of food.

Top Chef: Masters airs Wednesdays at 10/9c on Bravo.

(Image courtesy of Bravo)

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