by Michael J. Lamp

Another week, another farewell to a talented chef. This week, Sue was set home after she failed to finish plating her version of Duck a l'Orange. Sue caught up with RealityWanted to chat about chaotic kitchens, helping the competition and the dish that sums up her culinary personality.

Q. Michael, RealityWanted: What was your reaction when Curtis revealed the challenge of updating 50 year-old dishes for a modern palate? Any reservations about Duck a l'Orange?
A. Sue: No, not at first. I love duck. I love cooking duck, and I thought it was a cool challenge. I was excited to show a new twist on an old dish.

Q. Michael, RealityWanted: A lot was made about you helping the other contestants and how that affected your dish. If you could do it all over again, would you still help your fellow chefs?
A. Sue: I think I would. I feel like I'm competitive in nature, but [I thought] helping them out would help me in the long term, because I needed to get back there. I did what I wanted to do, and I don't think I would go back and change anything,

Q. Michael, RealityWanted: The kitchen looked even more chaotic than usual during this challenge. What was the energy like back there?
A. Sue:  It was very intense and chaotic. It was small, so it was hard to work around each other. You're just not used to cooking in someone else's kitchen, which makes it challenging.

Q. Michael, RealityWanted: Watching the episode, it really felt like it was between Suvir and Alex, whose actual food was more heavily critiqued than yours. After hearing their food criticized, did you think you might make it through?
A. Sue: No. I felt like I was going home. I think me not getting the food out there was a bigger mistake than putting up food that wasn't as tasty.

Q. Michael, RealityWanted: Is there one dish you wish you could've made while on Top Chef, to show Americans that aren't as familiar with your food what kind of chef you are?
A. Sue: I think if I [were] able to do something like that, I would probably make one of my favorites, which is a savory pain perdu with smoked applewood bacon, heirloom tomatoes and roasted garlic vinaigrette. [That] combines all of my favorite things.

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

(Image courtesy of Bravo)

Follow Michael @mjlamp