by Gina Scarpa and Kylene Hamulak

Looks like Sai Pituk - who told us all in the first episode that her goal was to become a sexy chef personality - can return to her steamy kitchen, as she's the second chef to be eliminated from Bravo's Around the World In 80 Plates. After serving a Salad Lyonnaise that got positive reviews from the judges and diners, Sai's teammates decided it was time for her to leave.  We talked to Chef Sai today in an exclusive interview about her experience, though short lived, traveling to compete on Around The World In 80 Plates.

Q. Gina, RealityWanted: What interested you about auditioning for and competing on Around The World In 80 Plates?
A. Sai: I actually found out about the show from RealityWanted. I was being looked at by another production company for a different reality show. We shot a pilot and shooting a reality show is kind of crazy... well, that particular one. I had the opportunity to do this show and it's an international food show. I could introduce new techniques and I thought it was cool that I could compete on that level.

Q. Gina, RealityWanted: Did being in the Army have any impact on you as a competitor in this show?
A. Sai: I think, on this part, it actually kind of hurt me, to be honest with you. When you're in the Army, it's all about teamwork. It was kind of annoying how some people were saying that all I know how to do is Asian. One of my restaurants was American and the other was a gastropub. I think it hurt me because, for instance in France, Nick was saying that he specialized in French cuisine. We placed everyone where we thought they would do the best dish and I took the salad. Then people were like, "Oh, all she did was the salad?" I thought we were trying to win the damn thing so we didn't have to send anybody home. Just for the record, I know how to poach an egg!

Q. Gina, RealityWanted: It was clear that your comfort level is in cooking Thai and Asian-inspired food. Did you do anything special to prepare for the possibility of encountering several European destinations early in the competition?
A. Sai: I didn't know how the format of the show was going to be. There's only two competitors who are owners, myself and Jenna. I have little ones and I'm also finishing up my degree in medicine. It was really difficult for me to take time off and practice. But what I did do is ask chef buddies of mine if they needed help and go help them on the line. I was banking on the show that there would be more exotic locations.

Q. Gina, RealityWanted: Your salad was criticized for being basic, but it was also well received. For the second time in a row, a chef was eliminated after her dish received positive reviews. Do you think it was a coincidence, or will it become a trend going forward as chefs are judged on things beyond their dishes?
A. Sai: First off, John had made a comment that I needed to go because my salad only had four components. My comeback, which wasn't shown, was, "There are a lot of Italian dishes that are simple and only have four components." It's not about cooking as much as I thought it would be, to be honest with you. It's a game of survival. The night I got sent home, if I was on a regular food competition, I would not have gotten sent home. You have another chef that couldn't finish service because she ran out of fish. They said my salad was late but my line was closed down. That's what happened there but my point it, it was about strategy and not who's putting out the best food. Also, they did not want to see me in Asia. We all knew we were going there. You don't wanna go toe to toe with me.

Q. Gina, RealityWanted: You've mentioned your desire to become a "chef personality" - what's next for you?
A. Sai: I would love to pursue more television with the platform of bringing eastern techniques more to the forefront. The basic, basic cooking and spicing came from Asia. I really want to go on tv and have a cookbook.  People can follow me on Twitter at @chef_sai or on Facebook at facebook.com/Tara.Thai which is my restaurant.

Around The World In 80 Plates airs Wednesdays at 10/9c on Bravo.

(Image courtesy of Bravo)

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