ATC Interview With Chef Rick Bayless

Chicago Chef Rick Bayless, renowned for his extensive knowledge of authentic Mexican cuisine, owner of Frontera Grill and Topolobampo, and author of several best-selling cookbooks is the reigning Top Chef Master. In addition to all that, he's an all-around super-nice guy. He took time from his busy schedule to answer a few questions from All Top Chef.

ATC: What did you think of the overall Top Chef Masters experience?
RB: Tough physically and mentally but really rewarding. I was challenged on every level.

ATC: Would you do it again?
RB: If I went into it not knowing anything, then yes. Going to do it again and knowing what I know?!...not so sure!!! Seriously though, I am thrilled for the opportunity to be able to win much needed dollars for my charity.

ATC: What was your favorite challenge?
I really did love the last challenge. It was a great experience creating all of these dishes from my past and present and I love having my sous chef there with me.

ATC: How about your least favorite?

RB: UGH…the dreaded outdoor party at the SLS.

ATC: And the most difficult?
RB: Same one. Switching gears from inside to outside full sun is brutal.

ATC: Who would you say was your biggest competition on the show?
RB: In the finals both Michael and Hubert. Not one more than the other. Michael plays to win, and Hubert is such a talented chef.

ATC: Who would you have liked to compete against (who didn't win the initial qualifying round)?
RB: That’s tough…there were some really good competitors. Might have been fun to have more Chicago chefs so maybe Graham.

ATC: Have you kept up with your fellow competitors?
RB: Yes! We exchange emails and tweets after the show.

ATC: Any plans to meet up in the future?
RB: My original group (Ludo, Wilo and Cindy), are all meeting in Puerto Rico in December. We are looking forward to it!

ATC: Has anyone challenged you to a grudge match?
RB: No way!

ATC: What is the biggest thing you took away from the competition?
RB: I really enjoyed meeting all of these wonderful chefs. I made lifelong friends. And I hope they feel the same way about me. I also loved that I got to show a different side of myself to people. It made me feel good to just be myself and go with the challenges.

ATC: What do you think sets you and your fellow competitors apart as Top Chef "Masters" compared to the chefs who participate in the regular Top Chef series?

RB: Maturity and success.

ATC: Do you think your particular background in a specific ethnic cuisine was your main strength in the competition?
RB:I don’t know…it is all I know, it is my truth and my strength. It just happened to work out for me in my life and on this show.

ATC: Of all the regional styles that make up your culinary specialty, which is your favorite to cook?
RB: I cook simply at home…a little bit of Mexican, a little bit of Italian. I don’t necessarily have a favorite.

ATC: Of course you don't always eat Mexican food. What is your favorite cuisine overall?
RB: I tend to gravitate towards food with immense flavor. Besides Mexican…I eat a lot of sushi, I love Thai food! I don’t rule anything out!

Thanks, Chef Bayless, and Congratulations! We at ATC wish you continued success and much happiness in the future.