Top Chef Exit Interview: Eugene and Melissa Weigh In

By: Jen Smith
Fancast.com

Last night’s Top Chef delivered a one-two punch along with a double elimination. On the receiving end of the brutality were Melissa and Eugene, whose fish dishes left a bad taste in the judges’ mouths. They didn’t even get much of a chance to prove their skills to Toby Young, an English food critic filling in for Gail.

Talking about their experience, Melissa and Eugene admitted they aren’t used to Young’s harsh criticism but that it’s all in a day’s work for a chef. Two things for sure… both of them don’t regret doing the show, but they both think they deserved to win.

What was it like being able to watch the judges and your fellow contestants critique your food?

Gene: For me, it was kind of nerve-wracking at first because I thought the other chefs were going to use it to talk bad about every dish. They’re our peers– and who better to criticize you than other chefs? But it is a competition and you don’t know if they’re being totally honest with everything.

Mel: I think it was definitely hard. We walked into the room and saw the TV and we were like “oh man, we’re going to watch them critique our food.” They didn’t know we were watching them and I think that’s hard because we were the first to go. When you hear the critique later, people choose their words wisely. But in the moment, they’re harsher than anything. It was a hard thing to do.

What’s your opinion of the new judge, Toby?

Mel: Well I think Toby was hired to be dramatic and harsh and say it how it is. He said it differently than all the other judges. The way he says things are a bit harsher than most people would say them, but we all feel differently.

Gene: I think it adds another dimension as far as the judges are concerned. People like to see controversy on the show between us chefs, and I think it would be good to see controversy among the judges. He was harsh with what he said, but it is what it is. As chefs you have to take criticism and roll with the punches.

Have you ever received such harsh criticism?

Mel: I don’t think I’ve ever received criticism that harsh ever in my life. That’s part of the show and going into it I was prepared, but you obviously don’t think your food is going to be not liked. You created that dish and put it together for a reason. It’s hard to take that kind of criticism, but we’re used to criticism as chefs.

Gene: Yeah, it was different.

Melissa, you seemed really upset about Tom’s comment about your imagination. Have you gotten over it?

Mel: I’ve gotten over it, but at the same time it still sits with me because it’s something I’ve always been known for. I’m a naturally creative person and it’s hard to hear someone doesn’t think your dish was creative. I’d one day like to talk to him about that and find out what he meant by it. I care more about Tom’s critique than I do Toby’s.

Eugene, you said you think the whole show is rigged. Why do you think that?

Gene: For one, if someone spits on your food, they’ve got to go. I’m not going to mention names. We got voted off from the judges, but that’s the way the ball rolls and you’ve got to go with it.

Since you saw their critiques before judging, did you feel a little bit more prepared going into the elimination or was it just as difficult?

Mel: I think as you go along, you get more used to hearing the judges, but it’s always hard to hear criticism. You take it with a grain of salt, but no matter where you are with your life. As a chef, it’s the only way to get better is to hear criticism.

Gene: For me it was easier. We were given no limitations. We could do what we wanted to do. There were no tricks to this challenge; we just did what personified our personality. It was easier for this judges table, and I was ready to accept whatever decision they came up with. I was ready to get sent home, and so be it. It sucks to go home, but as long as you give it your best it’s all you can hope for.

Gene, did you feel the judges had a valid point with the execution of your fish?

Gene: I agree as far as the fish part. To their palate, it was overcooked. As far as the daikon, a lot of people haven’t been exposed to eating daikon warm. The more mainstream way of eating it is as sushi or a garnish served cold. A lot of Asian cuisines use it in soups and stews warm. I’ve made that dish before and I don’t think that they’re used to eating daikon warm. It’s just an acquired taste to eat it warm.

Were you happy with the way you were portrayed on the show?

Mel: I’m happy with the way I was portrayed, but I would have liked to have won! [laughs] I went in there to win it and would have like to have gone farther.

Gene: I have no complaints. As long as they didn’t make me look like an asshole, I’m fine. For the most part, all the chefs going into it knew it was a cooking competition as well as a television show. We had no control over how they make us look. But I’m fine with it. Like I said, they didn’t make me look like an asshole. I’m pretty sure someone else took that role.

What’s the next step for you as chefs?

Gene: The world! I’m just grateful for having this opportunity. Just being on the show, for me, was an accomplishment for myself. I feel like I opened doors for people. The culinary industry right now is very corporate. A majority of employers look for culinary degrees. I think I opened doors for people that didn’t go to culinary school and show them if you put your head down and bust your ass, you’ll get there. If things go well, I should be running a restaurant in a high-end resort that’s opening up here in Vegas.

Mel: My new restaurant is called Happy Noodle House and I’m opening it at the beginning of February. I’m really excited about it. It’s a new area for me to venture into. I’ll be the Sous Chef there. It’ll be in Boulder [Colorado].