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So, that really did it.
His beef dish was better and his pasta was better than the octopus.
The octopus was good.
It was really dry and we all commented on that, and theres no getting around that.
If its roasted, it can dry out.
I dont know what she did, but it was definitely dry.
That was really it.
Was it as close as it seemed?It was close.
It wasnt like his beef dish was way, way better.
It was slightly better, and his pasta course was actually stunning.
I actually garnished it with fried sweetbreads.
So that was a little more conventional.
This one wasnt as close as other finales.
How much do you consider a chefs vision versus technique and craft?
It was executed really, really well, so that clearly scored high, high points.
I dont think that was something Eric Ripert did.
I think she actually found her own way and did her own thing.
So, thats also something Im cognizant of.
Molecular gastronomy is silly because all gastronomy is molecular, when you really get down to it.
The chefs were doing more, I wouldnt say rustic, but a much more conventional style of food.
Its just the way the season stacked up.
Obviously, a big difference is the chefs all got along really, really well.
There was no villain.
There was nobody who was just set on being an asshole for whatever reason.
Theres a camaraderie amongst chefs that are usually there.
I think also we had a very, very diverse cast this season.
More so than most.
We had Vietnamese food and Mexican food, and Amish/soul food, two Joes both doing Italian.
Theres a lot going on.
Isnt there something about that cutthroat edge that amps up the competition?
Maybe thats just capitalist thinking.Maybe.
I think they were all competitive.
They all really, really wanted to win.
They all want to cook the best food they can cook.
I mean, youve got to understand the pressure theyre under.
This is what I think the average viewer doesnt understand.
Theyre on every single day.
We do a quick fire, we do an elimination.
Next day, another quick fire, another elimination.
It just rolls on.
There are very little breaks in between.
Theyre being judged every single day.
The experience that they all go through is unlike anything that you typically would go through in a restaurant.
Halfway through the season, youll hear people say, This is the hardest thing Ive ever done.
Theres also pressure because theyre on TV and they dont want to embarrass themselves.
It really screws with your head in a big way.
You start second-guessing everything.
Its a real mind game.
I can only use the analogy of sports.
They dont play three quarters and go, Oh well, the Patriots had a better year.
The Patriots were probably a better team, but the Giants beat them in the Super Bowl.
Theyre all cognizant of not just winning, but staying in the game as long as possible.
You gave them stern wake-up calls at a couple points.
It gets frustrating because you dont know why someone is having an off day.
Some of them get tired.
I know that sexual misconduct is something you have written about.
No, but we talk about it.
For us, there are fireable offenses.
You touch someone, youre fired.
Say something overtly racist or sexist, youre fired.
But wheres that gray line where someone is being flirtatious or asking someone out on a date?
It only becomes a problem when someone says no and it starts to offend them.
Theres always that line.
The question is, when does that flirtation turn into harassment?
I say, Youre not going to get them fired unless they said something really egregious.
This is when it gets crossed.
Quite frankly, what were hearing more often than not is theyre getting harassed from the customers.
People think theyre tipping you, so they can take liberties and say things they shouldnt say.
If the person is in the restaurant, its a problem.
But no, I havent read the Eater thing.
Im sure whatever it is, Danny will deal with it.
Is that why hes never been on the show?No, no.
Like, I cant do another food show on another web connection.
Thats why hes never been on the show.
When I said I wasnt surprised, it was because ofthe Bill Buford bookHeat.
His antics were pretty well-documented in 2006 in the book.
Thats what I was referring to.
That was really it.
Over the years, weve invited Mario.
Weve invited every chef out there to be on the show.
They either do it or dont do it.
You know, the universe thinks I do everything on the show.
I definitely dont do that.
Theres a production team that does that.
More so than I am, to tell you the truth.
If theres a question, I think she would act appropriately.
This all wasnt coming out a year ago.
Joe is the third winner to come out ofLast Chance Kitchen.
Do you think they tend to fare better because they get more sleep?[Laughs.]
I have a feeling that once youre off the show, maybe youre less tense.
I can get back in if I get back in.
I dont know, its a good question.
Whatever evidence there is, its anecdotal.
I dont know that you’re able to draw a causal relationship between being eliminated and winning.
This interview has been edited and condensed.
