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A week after theTop Chef: Portlandfinale, runner-up Shota Nakajima is still in the processing phase.
But its so overwhelming.
That may also be how fans of the Bravo series are feeling about this seasons surprisingly controversial end.
But what a difference eight months makes.
You didnt winTop Chef, but you were votedthis seasons fan favorite.
As someone who comes from the hospitality industry, Im like,Im doing great at my job.
I tried to cook my best with everything I had the whole entire time.
I didnt take a day off; I just cooked.
I know the mistakes I made.
I know what I should have done.
I didnt have to change the dishes.
I could have changed the concept of what it was and how it was presented.
Did cooking the finale meal again bring you any closure?No, I dont need closure.
I want to come back and compete.
You realize stuff about yourself, and you love it.
You dont do it to win; you do it for the game.
Ive always wondered how someone trains forTop Chef.
Was there anything you did to prepare?Nope.
I said,Nope, too much anxiety.
Im just going to pretend that Im going into a new job.
Next time, I will plan a little bit more, though.
Honestly, theres just a lot more Id want to show.
Im not going to do anything that Im not remotely interested in anymore.
Thats freeing.Yeah, something clicked when I did the Cheddar Five Ways challenge.
I think Im a happier person since then.
I did not expect that.
Thats the thing Im most grateful for, becoming a happier person.
You watched the show as it aired.
Did anything surprise you about the edit?Its been a very anxiety-driven experience to watch myself on TV.
I watched almost every episode with my mom.
I think I became a better son.
It takes a certain kind of person to make a yam taste like that.
Theres science behind it.
Im bummed the judges didnt get to eat it; they would have loved it.
I have many different kinds of chilis, a lot of Mexican ingredients.
Im going to see if I can not mess it up too bad.
Ive changed that direction to great employees first.
For me, thats something I want to look at because Im sick of convincing employees to stay.
I want employees to stay because its a good place to work and pays well.
I restructured my labor budget into profit-share status.
Everyone makes really good money now.
Now, I give more to the employees, and I feel like I get more from the employees.
Ive always thought too many people are way too intense in the kitchen.
Have some fun, play some music.
IfTop Chefwould have played music during the Quickfires, you would have seen all my dance moves.
Im joking, I have like two.
Two of the same mediocrely decent ones.
