Top Chef Exit Interview: Danny Cut Loose, Loves Football Analogies, Wanted To Create A New Take On Pickles

By Julie Zied
Fancast.com

Three things Danny Gagnon loves: cooking, talking, and football analogies. Last night the affable 26-year-old Long Island native hit the chopping block on Top Chef after spearheading the “veg and sauce” components of a dish that was doomed as soon as the words “peach,” “barbeque” and “sushi” were mixed in the same sentence. This morning, Danny talked to reporters about his experience on the show (”it’s like the Superbowl”), his distaste for Eurpeans, and what on Earth was going on with his “jowl-cut” beard.

What made you think pickles are “new?” And how did you know Gail likes pickles?

Basically I knew Gail liked pickles because of the past seasons. In order to do something new you have to start with something old. In that sense, starting with something like pickling - which goes back to the old ages, you know, The Vikings. What I really wanted to do was a new style of pickling.

When you were watching last night’s episode and Hosea made a comment about you actually possessing brains, implying that you weren’t just a meathead, were you offended?

Not at all. I took it as a huge compliment. I’m from ‘Looongggggeyelaand,’ I have a Long Island accent. Say if someone told me to say ‘I want mustad on my hotdawg,’ and then they told Fabio to say the same thing. They’re going to like the way Fabio says it better than me, because of the fact that I sound like a meathead with my Long Island accent. Fabio would say it with his Italian accent, and it sounds much better. I was totally fine with it. I am who I am. It’s a compliment because I know people see me and think Look at this guy, but I’m more than that.

It seemed like you couldn’t stand Fabio and Stefan from the get-go. Did they grow on you?

First of all, I don’t know if you’ve ever met a European before, but Europeans think that us American’s aren’t educated, or aren’t up to speed with them. I didn’t like that. But they were very talented, I must say, and let the best man win.

You seemed really adamant about defending your dish. Do you still stand by what you guys created?

I stood by it. In order to make a plate you need a sauce, a veg, a starch and a protein. I picked the sauce and the veg. I was in charge of the barbeque sauce, the ginger poached asparagus, and the mushrooms, which I thought were well seasoned. I still stand behind what I did - the components on that plate.

Why did you add mushrooms to Carla’s salad?

It was a last component to the dish that we had talked about. I thought it would have been a nice compliment to the dish. It was a little light salad and I thought it needed a little more body. So I made an executive decision and I put it on the plate.

You made an analogy to a ref making a penalty call on something they didn’t see. Was there something the judges missed?

Yeah. Well, with Gene. They saw he overcooked the sushi rice and the tempura shrimp. He was basically the leader of the team. I really had no knowledge of sushi. He took it upon himself to lead the team. Sometimes when a call is made in The Superbowl you get an extra 5 yards, and in my case, I didn’t get the extra 5 yards. They kicked me off.

Is there anything you could have said at Judges Table to change their minds?

No, not at all. I was very confident. I stand behind the leader and what I did. If I wasn’t confident about myself than what’s the point of me being on the show?

Was it a good experience?

It was one of the best experiences of my life. It was unbelievable. Just to be there and to make it as far as I did is a real accomplishment. I’ll refer back to football - I was in The Superbowl, but I didn’t win.

What did you think about Carla’s reservations and the way she stood by the team in judging?

During the planning stages everyone was confident. Gene was confident. It was his idea to put this dish together. He failed to tell the ladies how to eat this dish. I’m not bashing him but this is a competition. He should have gone home and not me. Unfortunately I went home.

What did you think of the judges?

I thought they were very nice. They knew what they were talking about. One little thing I was really disappointed in was Tom Colicchio. I really respected that guy. I still do respect him, but of all the positive things I’ve done on the show, there were no positive compliments towards me from him. That was really upsetting to me. I thought he would at least give me one positive compliment throughout the show, but no.

Why do you think that was?

Well he has a strong personality and I have a strong personality, but I don’t know. I was upset that he found negatives in all my positives.

What did you think of Padma?

What did I think of Padma? [Laughing] Oh man! I thought she was beautiful. She was kind and caring. She said what she wanted to say. That was the beauty of being on a reality show.

Whose skills on the show are you most impressed with?

Hosea. I think Hosea is a very talented chef. He’s very charismatic and knowledgeable around the kitchen.

Is there anything you would have done differently?

I wouldn’t have done that sushi. It’s like saying, how can I make an analogy of this? I’ll go back to football again. It’s like the head coach saying ‘take the ball here, run this play, and I know it’s going to work,’ and then it doesn’t work and you go to the coach and say ‘what’d you make me do this play for? You said it was going to work,’ and the coach says ‘oh, sorry.’ So it’s like ‘what’s the matter with you, are you retarded?’

And that’s how you feel?

That’s exactly how I feel. It is what it is. It just made me stronger.

You had some changing facial hair throughout the show. Can you talk about the cut-outs in your beard?

Here comes football again! When I used to play ball I used to shave spikes into my beard. So it was comforting to do that to my face for this. It was game time, game day, ready to go!

Now that you’re done with the show, what are you doing?

I’m the same way on camera as I am off camera. I’m cooking at the Babylon Carriage House in Long Island. I’m looking to still progress and move forward. Maybe open my own place, or be a private chef. Things I can do while having a family. In this business you can’t really have a family. In general you can’t have kids, you’re cooking all the time, I don’t want that. I want to be a private chef, make my own hours, get some laughs, and cook awesome food. Ba-Ba Boom! I’m the boss of this kitchen!!