by Michael J. Lamp

 

Top Chef: Just Desserts lost its sweetest (pun intended) cheftestant last week when Eric (the baker!) was sent home. I caught up with Eric to talk about being the underdog, being the nice guy and keeping your head above water in a sea of crazy personalities.

 

Q. Michael, RealityWanted: I don't think I'm the only person that was very disappointed to see you go. You really played the part of the nice guy. Were you conscious about coming off as a sweet guy or are you really that likeable?

A. Eric: I was not conscious [of that] at all, but - on the other hand - I was like ‘whoa.' I love Zac, but when the camera is on, he is on. I didn't want to get into the drama. There was so much drama - so much that they couldn't even put it on television. (Laughs) For me, what I do is try to step back [and] listen. Everyone would come to me with their problems. It's just something that happened.

 

Q. Michael, RealityWanted: A lot of attention was paid to the fact that you are a baker and not a ‘chef.' Did it bother you that people mentioned this so frequently?

A. Eric: The first few days, that was very difficult for me. I don't make fancy sculptures. It was intimidating, ya know? I couldn't help but be affected by it. But then you realize that the other chefs can't do what [you] do. Where I was coming from, I thought everyone could do what I do. And then I realized, no, that's not in their vocabulary. I was able to hold my own because what I do is valid and delicious. My food always tasted good.

 

Q. Michael, RealityWanted: After making it all the way to the top five, do you think you've earned the title of ‘chef' at this point?

A. Eric: Oh yeah, definitely.

 

Q. Michael, RealityWanted: I read that you belong to a family of bakers but studied drama and theatre at NYU. What led you back to

the kitchen, so to speak?

A. Eric: I couldn't escape it. I did all these things, I got a master's degree, I studied theatre. I liked it, but it didn't make me sing inside. I was actually in the World Trade Center when it fell; I was just working there. I realized I [had] to pursue what [was] inside me.

 

Q. Michael, RealityWanted: How did you stay focused with so many wild personalities around you, all competing for attention and camera time?

A. Eric: You can tell they're just eating up the people who are going around and [acting] crazy. I didn't think about how I could stand out. In the end, I think it worked to my advantage. The way I did it was [to] try [and] remain calm. People were running around, banging into each other, throwing things. I just had to get into my own zone. That helped me.

 

Q. Michael, RealityWanted: Do you have a favorite challenge from your time on Top Chef?

A. Eric: Without a doubt, the bake sale. I think we all had such a great time. It was probably one of the best put-together challenges. It was great energy. It was great working for the students and working as a large team. I was so happy. I love interacting with the crowd and giving my desserts to people.

 

Q. Michael, RealityWanted: What's next for you?

A. Eric: I'm continuing to work [at Baked in Brooklyn]. I definitely want to start branching out into more personal things. I want to start writing and doing cookbooks. [I'm] hoping to do more demos on my own and really continue my own work. That means a lot to me.

 

 

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

 

(Image courtesy of Bravo)

 

 

Follow Michael at twitter.com/mjlamp

 

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