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Top Chef: Seattle - Exclusive Interview with Micah Fields

Posted on 01/14/2013 by Gina in Top Chef and Cast Interviews

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Micah Fields of Top Chef Seattle

by Gina Scarpa

 

Last week on Top Chef, Padma announced that it was time for everybody's favorite challenge, Restaurant Wars! This time around, though, there was a twist. Each chef was asked to create a complete concept and a dish to go along with it. Micah felt like raw food was the way to go, but the judges disagreed, feeling like his concept came more from his head than his heart. He was sent to Last Chance Kitchen, where he lost to CJ, and found himself out of the competition for good. Today, we caught up with Micah in an exclusive interview about getting onto Top Chef, his concept for Restaurant Wars, and what he's hoping comes next.

 

Q. Gina, RealityWanted: What was your motivation for doing Top Chef and going in, did any aspect of the show intimidate you?

A. Micah: My motivation to go on the show was to know where I stand against other really good chefs from around the country. I'm very young to have the position I do, so it was important for me to find out my skill set against other accomplished chefs. Going in to the competition, I was very nervous about competing against some of the other chefs like Bart and John who have 20 years of cooking experience on top of my ten. John Tesar is almost twice my age and it would have been abnormal for me not to be intimidated to compete against another chef of his stature.


Q. Gina, RealityWanted: In the first episode, you had to make it through Tom Colicchio in order to actually get on the show. Was working the line in his restaurant more stressful than just showing up to a kitchen and making whatever you wanted?

A. Micah: Working on Tom's line is definitely more stressful then just showing up and pulling a dish out of my you know what. It's his house, and he's able to watch your every single move. The other chefs had to make a soup, salad, and omelet. I mean, come on! We had to prep and cook Chef Tom's food for nearly a whole dinner service and that, my friend, is a lot more difficult than making a soup.


Q. Gina, RealityWanted: After landing in the bottom group twice in a row, you won two Quickfires in a row. Were you feeling that momentum was changing, and was your confidence growing at that point?

A. Micah: After I was in the bottom twice, it was sort of an awakening. When I came back to the house, I told myself to forget about all the cameras and I thought about what got me here, which is making delicious food. The next day, I came back and started winning some challenges.

 

Q. Gina, RealityWanted: It was a really cool idea to have each chef prepare a restaurant concept and signature dish before Restaurant Wars. How did you come up with the idea for yours?

A. Micah: I wanted to do something out of the box. I knew all the other chefs were going to make something hot, that's why I went with raw and cold. Had I known it was going to be cold and raining heavily that day, I probably would have went hot. The prior day, it was 80 degrees and hot out.


Q. Gina, RealityWanted: When Tom said some concept were more from the head than the heart, it seemed like he was talking about you. What did you think of his comment at Judges' Table?

A. Micah: The concept came from both. You have to think real hard about your next move in the Top Chef competition and at the time, I thought and hoped it wouldn't send me packing.

 

Q. Gina, RealityWanted: Alright, seriously, what is the deal with CJ? What does someone need to do in order to beat him in Last Chance Kitchen?

A. Micah: CJ and I have been hanging out here in LA a lot lately so I've gotten to know him a lot more. That guy was on a mission and that one single mission was to wipe out everybody in LCK. I remember looking into his eyes right before getting ready to battle it out in LCK and he had the look of the Grim Reaper getting ready to come at me! It was a little bit scary actually, so it will be fun to watch how far he gets in LCK.


Q. Gina, RealityWanted: What's the biggest thing you've taken away from Top Chef and what are you hoping it will do for your career as a chef?

A. Micah: The biggest thing I'm taking away from this is the experience of working next to some of the greatest chefs I've ever met. I will never forget my time during Top Chef and all the great people I've met along the way. It's no mystery that Top Chef does great things for a young, up and coming chef's career, so I'm working on utilizing this experience to jump start new ventures that will open big doors for me.

 

 

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


(Image courtesy of Bravo)

 


Follow Gina @ginascarpa


  


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