All Top Chef Interview with Eliza Gavin

Top Chef Seattle contestant, Eliza Gavin talks about her experience on the show.

A highlight:

ATC: What did you do to prepare for the competition? 

 EG: I looked at past seasons and thought about what I would do for those challenges, both the Quickfire and the elimination challenges. I tested new recipes at the restaurant. I worked on presentation. I memorized recipes and ratios. I did everything I could think of, I reviewed my cookbooks. 

 There were a lot of notecards involved... 

 But honestly, there is really no way to prepare for this experience. It didn't help!

Click here for the full interview.

Click here to learn more about Eliza's restaurant, 221 South Oak in Telluride.

Click here to see Chef Eliza's Cookbook on Amazon.

Click here to save your favorite chef.

Thank you Chef Eliza!

Posted on AllTopChef.com

ATC Love to Chef Eliza Gavin

Only six weeks into the competition, there are still cheftestants who we really don't know very well. While we did learn last week that Eliza was a band groupie who sold vegan sushi on the road, we never did learn all that much about her food. Unfortunately, we may never get the chance. This week, she made an elk dish that was a bit bland and unevenly cooked. It wasn't bad, per se, but in the light of all of the good dishes that came out of the kitchen this week, it was bad enough to send her home.

Good luck, Chef Gavin, with Last Chance Kitchen and/or the Save a Chef contests. We may see you compete again!

Posted on AllTopChef.com

Meet the Chefs - Eliza Gavin

Hometown: Telluride, CO

Profession: Chef and Owner, 221 South Oak Bistro, Telluride, CO

Culinary Education: Diplome de Culinaire, Le Cordon Bleu, Paris 

Favorite Simple Winter Recipe: Flatiron steak with Bleu d’Auvergne mushroom reduction

Eliza trained at Le Cordon Bleu in Paris, but loves cooking in “little ol’ Telluride” where she can be the boss. This highly competitive chef hates it when people say they put love into their food and says, “it’s not love -- it’s work.” Eliza defines her cooking as Modern Bistro Cuisine, preparing fresh ingredients simply, with bright flavors prepared with French Classic techniques, and serving them in an intimate atmosphere. Her cuisine is comprised of influences from her extensive travels throughout Europe, the Caribbean, New Zealand, Australia and Southern United States. Eliza began working at 221 South Oak Bistro in 1999 and bought it a year later. She has two published cookbooks, Foreplay: A Book of Appeteasers and Recipes from 221 South Oak Bistro.

Posted on AllTopChef.com