Top Chef All-Stars Debuts

Local Top Cheffer Rich Sweeney's insight on Bravo’s Emmy-winning hit reality show

Jamie Lauren and Rich Sweeney

DISCLAIMER: So, you may be thinking I’m some PR flack finagling a puff piece about one of my clients. Um, have you met my editor? Doubtful that anyone at San Diego Magazine would let me get away with that. And, yea, Rich Sweeney is "technically" a client of mine. But, he's also my best friend. And, while you may suspect this is merely fluff for his restaurant, it's really not. This new blog happens to launch the same week that Top Chef: All Stars premieres on Bravo. I'm a Top Chef junkie, have been since the first episode. Rich is an out gay chef who was on the show, along with Jamie Lauren (a lesbian) who is fighting for redemption as part of this season's All Stars cast . The timing coupled with the focus of this blog couldn't be more perfect. In the weeks ahead, I have many great things to share, from restaurant reviews to New Year's Resolutions (the gay kind) to interviews with out & proud LGBT icons, celebs and local leaders. So please, give it a read, check in again next week for another great post and don’t’ squint at the fine print too much...it'll just give you crows feet.

Top Chef All-Stars

Local Top Cheffer Rich Sweeney gives some insight on Bravo’s Emmy-winning hit reality show and makes some predictions for this season’s lot of former cheftestants all vying for the title, and a little redemption.

Sometimes, you not only get to enjoy what you do, but you meet amazing people along the way. That is the case for me and one of my best friends, Top Chef season 5 contestant Rich Sweeney. Rich is owner and Executive Chef of R Gang Eatery, one of the hottest nosh spots in our city. Not only is Rich an out and proud gay man who has embraced his celebrity with a genuine, heartfelt desire to shed some much needed light on causes important to him, from HIV/AIDS and breast cancer to under-privileged kids seeking education in the culinary arts, but he’s a truly fun-loving, unpretentious, witty man who’d whoop your tail in Golden Girls trivia. And buy you a beer afterwards.

Now, I’ve been a Top Chef fan since the first episode of season 1 and there are only two other people in San Diego I know who are more fanatical than I am – Rich happens to be one of them. Earlier this year, Rich and I had been contemplating whether Bravo would do a Top Chef season where they’d bring back eliminated cheftestants from past seasons for a second chance at claiming the title. Then, DC finale night came and, wouldn’t you know it, the contestants for Top Chef: All-Stars were announced. Man, we’re good.

So, as Top Chef: All-Stars premiered this week (the debut week of this here blog,) I thought it fitting to sit down with Rich and chat about the show, his career so far and get some ‘insider’ predictions on how he thinks this season will go down. His time starts…NOW!

Aaron Heier: You've been a fan of Top Chef since it first aired. Besides your season (5,) what has been your favorite Top Chef season to watch?
Rich Sweeney: I think my favorite would be Season 1. It was the first time the chefs were put into these crazy situations. Now, the producers have to up the ante every season to keep chefs who have watched the show, and then compete, on their toes.

AH: Have you learned anything from the cheftestants or the challenges from any season that has significantly helped you in your restaurant today?
RS: The biggest thing I’ve learned is to not freak out over small stuff and just take it all in stride. There were so many little things (on the editing room floor) that happened on the show that we all freaked out about. A true chef can handle those missteps and bumps in the road and still come out a success.

AH: You are a founding member of “Team Rainbow” (along with season 5’s Jamie Lauren & Patrick Dunlea.) Did you have any ambivalence being open & honest about your sexuality on the show?
RS: I wanted to be open and tell people who I really am. There was no need to hide it and I think it may have helped some other chefs feel more comfortable in their own skin. I’m hopeful that it helped younger people who watched the show to see that you can be gay, successful and happy ALL out in the public eye. This industry is full of machismo. So, many gay chefs are closeted at work for fear of losing the respect of their kitchen and colleagues. I put it out there on the show and also in my restaurant. When prospective employees come to interview, I flat out ask, "I'm openly gay. It's not who I am, it's a part of me. I may crack jokes about it but won't tolerate disrespect. Is that going to be an issue?" Once you put it out there, most people are receptive and respectful. The ones who aren't don't get the job.

AH: How has being on Top Chef helped your career?
RS: I can honestly say that I don’t think I would have been able to open R Gang Eatery when I was able to without the notoriety of the show. It helped to get a buzz going before we opened and continues to bring people in. Everyone who watches the show wants to know if the judges are right are wrong and the only way to do that is to taste the food. Now, they can do that in my restaurant and judge for themselves. It’s also helped me be able to team up on fundraising efforts for causes that are important to me, to attract more attention to them and get people involved. Dining Out For Life is probably my favorite charity event and my being on Top Chef has certainly helped open doors for greater exposure and media attention about the cause – raising needed money for HIV and AIDS programs and services here in San Diego. It's not about me getting a write up. It's about getting people to notice what's going on so they’re informed and can participate and help out.

AH: There are a two other former Top Chef contestants here in San Diego from different seasons. How has it been getting to know them? Is it camaraderie or mostly competitive?
RS: Almost all of the contestants from every season will say that Top Chef is like a fraternity – once you've done it, you're a part of a family. It's great to have such a huge network of friends and fellow chefs to reach out to across the country. There is a lot of camaraderie between Frank (Terzoli,) Brian (Malarkey) and me. We all want one and other to do well. Sure, there is always going to be competition, you know, to see who can “out cook” who. But, we keep it all friendly.

AH: Of the cheftestants competing on All-Stars, who are your top 3 favorites and why?
RS: Of course I have to say first is my girl Jamie (Lauren) from my season. She's fiery, exciting to watch in the kitchen and her food is KILLER! My next favorite is another one of my girls, Casey (Thompson) from season 3. Casey and I did the Top Chef Tour together this year in Salt Lake City the week before both our restaurants opened. She's an amazing woman and a great chef. Third is a hard one, but I think it's another lady, Elia (Aboumrad) from season 2. I loved watching her that season – and hearing her thoughts on American cheese slices. She put out some incredibly inventive dishes on the show. Unfortunately, she’s the only one of my favorites whose food I haven’t actually tasted...yet!

AH: Do you think one of your favorites will win?
RS: I'm hoping! I think all three of those ladies have the skills, talent and drive to take the prize. But All-Stars is a whole new ball game. They’re all seasoned, respected chefs who've been in this setting before and know how it works!

AH: You have an insiders "behind the scenes" perspective of the show. What is the one thing you think viewers at home would be the most surprised to know about Top Chef?
RS: Easy, how much hurry up and wait there is. It's TV, so everything has to be done with that in mind. You can't just finish plating and hurry up the judges to taste your food before it falls apart. They need to taste everyone's dishes and it all has to be filmed from the right angles, with proper lighting, etc. There is a lot of waiting around when you wish they could just hurry things along.

AH: Based on the numbers, Richard Blais (season 4) has the most quick-fire & elimination wins of any other chef competing. Do you think that will help him or hurt him going in?
RS: Of course wins help you stay positive and confident, but look at how many of the other chefs had few, if any, wins in either quick-fires or eliminations. What viewers need to remember is that each elimination is based on THAT challenge’s specific meal/dish. It's not cumulative. So, if you have an “off” day, that's when you run the risk of packing your knives.

AH: Of the cheftestants competing on All-Stars, who do you think is the biggest threat?
RS: Probably those chefs that made it to the finals during their seasons, but fell just short of the prize. They are the ones with the most to prove. Look out for chefs like Richard (Blais,) Tiffany (Faison,) Marcel (Vigneron,) and my girl Casey to be gunning for it hard. They were there at finals and almost took the title. So, for them, it's serious redemption time.

AH: If you were a producer on the show, where would you like this season’s finale to take place?
RS: I'd love to see the finalists go out of the country again for this finale. Preferably somewhere in Europe that would really shake things up for the chefs. Somewhere not far off the culinary grid, yet completely unexpected.

AH: What are your thoughts on the judges, and in particular, new judge Anthony Bourdain?
RS: I love Bourdain and I'm excited to see him as the newest addition to Judge’s Table. I really wanted to cook for him during my season. He's brutally honest, but someone who's been there and done it all, so you have to respect his opinions...even if you disagree.

AH: Do you think there will ever be a season of Top Chef in San Diego?
RS: Let's hope! I think San Diego is showing the rest of the country that we are a culinary destination on the rise. We’re starting to get more national recognition for some of our local restaurants, chefs, farmers and purveyors. Hopefully the show will make its way down here and help bring it to light even more.

AH: If you were given the opportunity to compete on Top Chef again, would you (and, if so, what would you do differently?)
RS: Oh yes, I would in a heartbeat. I am, like others, one of the chefs who feels he was sent packing way too soon (remember “off” day from your previous question.) Given a second go, I'd be one of those chefs balls-out gunning for it and, sorry to say, I wouldn't be as nice of a guy as I was the first time around. Hey, it's a competition and no one in that kitchen has your back. If someone wants it more than you do, then you’ve already lost. Money and reputations are both on the line and you have zero choice but to look out for #1. So, if that means throwing someone “under the bus,” then I'd back it up and go over ‘em again just to be safe! LOL!

AH: What's in store at R Gang Eatery during this Top Chef: All-Stars season? Perhaps some quick-fire inspired specials?
RS: We are working out the logistics for some All-Stars viewing parties…and possibly trying to get a few other cheftestants in the house for some Top Chef-inspired fun! But, I don't want to let all the cats out of the bag until we have everything secured, finalized and ready to go.

AH: What's coming up for Chef Rich & R Gang Eatery in the New Year? Any exciting changes, news or developments we can be on the lookout for?
RS: In the next few months, we’re adding Sunday Supper and shortly after we’ll be rolling out our new Late Night with a big shindig. That's in addition to Dining Out For Life in the spring and quite few other charity events already in the pipeline throughout the year. Also, I get bored easily, so we’re always looking to change things up and play with our food. Keep an eye out for a frequently changing menu and lots of Blue Plate Specials up on the chalkboard. Oh, and of course, more fun, creative housemade tater tots that are totally ‘nomnom’ good!
 

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