Bravo Exit Interview - Clark Frasier

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All Top Chef Interview with Clark Frasier

Top Chef Masters contestant, Clark Frasier, talks about his experience on the show.

A highlight:

ATC: If you could go back, is there anything that you would do differently? 

 CF: Well of course, I mean, if I did everything the same, then I would be eliminated again. So I would change a few things. This one didn't work, so I would like to go back with plan B. 

Two things: First, I tend to prep too much. At the restaurant, we can never prep too much. I mean if someone says prep for twenty I will prep for fifty. That was something I didn't have to do. 

 The second thing is that although I believe that Kerry is a great guy and a great chef, it was obvious that we weren't clicking.

 Actually originally, we were supposed to have salmon, but we discovered that the Hualapai do not eat fish, so we got tenderloin which I think is every chef's least favorite protein. 

 So, we had to punt which is what a Top Chef should be able to do. If I could go back, I would have done something like a crisp corn cake to offset the softness of the tenderloin. 

 On Top Chef Masters, as you know, you only get one chance. At our restaurant, if guests say, "You know, this seems mushy..." you can switch the recipe the next day. You always have more than one chance.

Click here for the full interview.

Thank you Chef Frasier!

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ATC Love to Chef Clark Frasier

This week's challenge involved cooking with Native American ingredients at the gorgeously scenic Grand Canyon. Chef Frasier was teamed up with Chef Heffernan, and it seemed that they, out of the four teams, clicked the least. The judges found fault with Clark's corn dish, considering it a bland succotash and too similar in texture to Kerry's tenderloin, and for those reasons, he was asked to pack his knives. Clark then walked dramatically toward the edge of the Canyon. Hopefully, they let him hitch a ride home on the helicopters with the rest of the chefs.


Chef Frasier - you left us too soon, but at least you have the consolation of being back together with your partner Mark, who was eliminated last week.

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Meet the Chefs - Clark Frasier

Owner, Arrows
Competing for: Outright Lewiston/Auburn

In 1988, chefs Mark Gaier and Clark Frasier opened Arrows, a sustainable dining experience set in a restored 18th century Maine farmhouse. It was chosen as "One of America's 10 Most Romantic Restaurants" by Bon Appétit and “One of America’s Top 50 Restaurants” by Gourmet. The chefs champion old world practices that include growing and foraging their own crops, curing their own meats, and making their own cheese. They have cultivated over two acres of gardens, including an abundant greenhouse, which supply the restaurant with its handpicked produce and herbs. In 2005, Mark and Clark opened MC Perkins Cove in Ogunquit, Maine, a sleek and more casual restaurant dedicated to classic New England fare with stunning ocean views. In 2007, the chefs partnered with Marriott to open Summer Winter in Burlington, MA. In 2010, the James Beard Foundation named the duo as "Best Chefs in the Northeast." They have been featured in Bon Appétit, Food & Wine, Time, Travel + Leisure, and Vanity Fair and they have made frequent appearances including the CBS Early Show and NBC’s TODAY show. Clark Frasier grew up in Carmel, California, where vegetables and fruit were available all year round. It wasn't until he went to China to study Chinese that he learned about the seasons and the wonder of produce in its season. During the harsh winters in Beijing, the people dried, salted and pickled cabbage, which became the only vegetable available during three months of the year.

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