A James Beard award nominee barely into his 30s, proprietor of a self-titled Chicago restaurant and sandwich spin-off (Grahamwich) and “Top Chef Masters” competitor, Elliot is hardly green. But he does lend a unique perspective to the show about giving up-and-comers a chance to cook in the spotlight.
Zap2it spoke with the chef before the premiere and got his take on how the series is different this go-around, showcasing a less profane Gordon Ramsay and how his own career is changing with his obligations to TV.
Competition series seem to evolve the most between the first and second
seasons. What kind of differences did you see filming Season 2?
The biggest one is the casting. The level of cookery knowledge and
skill-set… all of those things that we’re looking for in a
contestant, they’re at a much higher level across the board. I think
Season 1 was awesome and set the foundation, but people watch it at home
and get the idea that, “I can do this better. I’m going to out and show
it.” You’re going to see a lot more people in the direction of the
restaurant world and less of someone whose grandmother makes a great
cake and wants to be on the show. It’s much more competitive.
As someone who attended culinary school, what do you think amateurs bring to this competition that more trained chefs wouldn’t?
My style has always been that you want to unlearn everything you’ve been
told, so you see it with a new set of eyes. Culinary school, a lot of
times, teaches you the basics but they can put you in a box — which i
think a lot of schools do. People who don’t have professional training
can come to it with more openness and you’re able to instill in them
some different values about cooking. That’s what’s so fun. The show is
being exposed to people with different backgrounds and aren’t in the
same day-to-day life that I live.
There are so many competitors on this series. Is it difficult to connect with them like that?
It’s really hard. When yous tart whittling it down, you find the people
that you take a liking to and you find the personalities are more open
to learning new things.There are always people who see things in just
black and white and right and wrong, but there are other people who see
the gray area and are open to new interpretations of things and being
guided. You can only try to teach so much, but generally at the beginning
of the show, so many are terrified to be there that they’re a little
more open to it. As you go further into the competition that cockiness can
sometimes start to show itself.
You’re probably the kindest member of the judges panel, do you find a lot of contestants making a plea with you?
It’s funny. I’m more of a given. They think I’m the nice one who’s
hoping they’ll do great and give them a chance. Joe’s a little more on
the other side of the spectrum. And Gordon is like the tie-breaker, the
more emotional one, connecting with them and wanting to give them a
Were there any contestants who make it past the first round that you wanted to see more of?
Not that I can think of. Season 1 there was a little more of that. I
think because we’ve had that whole year of working with one another, the
judges have all kind of gelled and can say yes or no. We’ll each give
input, but for the most part, we’re kind of on the same page as far as
who we want to go forward. You’ll see as you get closer to the middle
and end of the season, I wouldn’t say there’s a lot of debate, but
there’s hair-splitting competitions.
There’s a lot of other food competitions that have failed to find
audiences — “Next Top Restaurant, “Jamie Oliver’s Food Revolution” —
what do you think “Masterchef” has that brings in viewers, other than
That’s a huge part. There are different personalities on the show, but
at the end of the day, the fact that you’re seeing another side of
Gordon, that draws a lot of people who are into him and what he does.
They’re able to see him in a different light. But even bigger than that
is the fact this show is anybody’s ballgame. Anybody can come from a
different region, background, cooking style and show there wears to the
world and possibly win a $250,000 for it.
All three of the judges mothers appear in an episode this season. What did your mom think of her brush with TV?
My mom is crazy to a fault. She’s just out there and always talking a
mile-a-minute, and I always have to be like, mom, don’t embarrass me,
just be cool. But she was the opposite on the episode. She was nervous.
It all comes out well, but it’s just kind of funny to see her in that
light, on the chopping block, with all the cameras on her. I think all
of the mothers were great, especially Joe’s mom (Lidia Bastianich), who
everybody is in love with. It’s just funny to see how we became who we
are based on the mothering we were given.
There are so many chef TV personalities now. Are you finding it difficult to balance your TV work with time in the kitchen?
I think it’s easy because I’m still young enough in my career. I only
have one restaurant and I just opened a sandwich shop. I don’t have a
cookbook, five other shows and 20 restaurants around the world. I’m in
the restaurant right now. I’m able to be here and have this be my home
base. I feel like the trajectory is just starting for me. Maybe it will
be a different story in two years. Food is like music. And as creative
outlet, you also want to have side projects and other bands you want to
be in. I’d love to have a burger place, I’d love to have a super fine
dining 15-seat place on the coast of Oregon, somewhere that no one can
find… All of these different things from one and of the spectrum to
the other. You know, I hope that some day all that can all happen. And
if TV can help it, then great. But at this point, I’m a chef at a
restaurant who sometimes goes and does a TV show, as opposed to the
other way around.
Last season’s winner, Whitney Miller, has a cookbook coming out — have you seen it yet?
I have not seen it, but we did talk about that with her since last year,
doing a restaurant, writing a cookbook, traveling and doing events. Now
she’s going to travel to India and do a dinner. It’s just wild to see
somebody at that age be exposed to so many great things.
Is there any chance we’ll be seeing her this season?
I can neither confirm nor deny, sir.