Exclusive Interview: Chris Jacobsen of 'Top Chef'
Exclusive Interview: Chris Jacobsen of 'Top Chef'
On last night's episode of Top Chef, CJ aka Chris Jacobsen, was eliminated.  The chefs were asked to prepare compact meals that could be heated up and served to airline travelers.  Sara, Brian, and CJ ended up in the bottom three but it was CJ who ended up being sent home for serving broccolini that didn't cut it with the judges.  He felt that the side dish wasn't up to par, but says he was told to serve it.  A solid chef throughout the game, he unfortunately met his demise last night.  CJ talked to BuddyTV today about his time on Top Chef and his future plans to open a restaurant or get back on television.

Below, you will find the transcript and mp3 of the interview.

Hey everybody, this is Gina from BuddyTV and I’m talking to CJ from Bravo’s Top Chef. CJ, how ya doin?

I’m good, just got kicked off a show I really liked being on. How are you?

Other than that, you’re doing well.

Other than that, I’m fantastic. I’m in LaGuardia Airport, beautiful airport, wow.

Well, at least you made it to New York City finally, I guess.

I did indeed.

When they were setting that up on the episode, and you were talking about the pizza, I was like, “This is not good. This cannot be going somewhere good.”

I know! Everyone I had an interview with today was like, “There were so many tells and I was so sad.”

Well, let’s go back and talk about how your career began. Was cooking something that you were always interested in?

I think it was, actually. I’ve always loved cooking. When I was little, I would do making things with peanut butter, rolling it with Rice Krispies and sugar, and trying to bake it, making a mess. I just always loved it. I’ve always liked to make pasta and I perfected it like a Boboli pizza when I was a child.

What’s the difference between someone who can really cook and then someone who deserves to be on Top Chef?

I think somebody deserves to be on Top Chef who kind of exude a confidence and like, a really proactive nature like a real, I hate the word go-getter, it sound so lame phonetically but a go-getter, dammit.

When you got to the show and you met your fellow competitors, how do you feel that you stacked up against them?

No one ever intimidates me personally. I never worried about that. I didn’t know how they cooked so all I really had to come across was just how they were as people. I wasn’t worried at all. I was confident.

Were you just in it as a game or did you also make some genuine friendships and relationships there?

Oh, I made friendships I’ll have for life. That was probably one of the best things, meeting all these different people and seeing different styles of cooking and how everyone has different ways of presenting themselves and preparing. I’ll have them, Lea, Dale, Sara, Joy and Brian, I’ll have them forever.

And is Judges Table something that’s stressful for you? Because on last night’s episode, Bourdain was pretty ruthless.

Yeah, he was brutal. We were cooking dinner there for like, five hours and on the plane for two hours. They only got the really juicy stuff otherwise, he’s wasn’t all that brutal. They got the worst things they said which were pretty funny. It makes you nervous just to know that he can fire at will with his vernacular arsenal. The guy can execute.

Do you like these Quickfire challenges that throw you off a little bit? Do they help you with your creativity?

Yeah, I love spur of the moment, I’m the most creative when I’m stressed.

Did you think that you were going to be the one sent home on that last episode?

To tell you the truth I did. You should always stay positive and I was positive.

Do you have future plans? A lot of contestants go on to continuing open their own restaurants. What is in your future?

I’d love to open my own restaurant. I like being on camera, talking to people, communicating and the food contacts that I have.

Well, I hope we end up seeing more of you. I just want to thank you for your time, CJ. Have a nice trip.

Well, thank you very much. I appreciate it.

- Gina Scarpa, BuddyTV Staff Writer
(Image courtesy of Bravo)