CheekyChicago

An 18-wheeler semi-truck pulled onto Michigan Avenue boasting a full kitchen and valuable cargo – the talented chef’testants Kevin Gillespie and Mike Isabella from Season Six of the popular cooking show Top Chef. As part of a cross-country, 21-city trek organized by XA PR, Top Chef: The Tour 3 features a rotation of fan-favorite chefs feeding the masses, sharing cooking tips and divulging a few behind-the-scenes secrets. During their Chicago visit, Kevin and Mike chatted with Cheeky about their culinary journey.

Cheeky: I’m not sure how much time you’ve spent here, but what are your favorite places to eat when you’re in Chicago?

Kevin Gillespie: This is my first time in Chicago. Last night we went to The Publican and to Big Star. Both were really great. The Publican was fantastic.

Cheeky: What did you have?

KG: Everything! We pretty much ordered the entire menu because I lost it and just started rattling stuff off. We’re still paying for it today.

Mike Isabella: The service was great. They were really hospitable. Beautiful space – I really liked the restaurant. Then we heard Paul (Kahan) opened up a taqueria so we had to hit that afterwards.

KG: So then after we’d eaten entirely too much food, we went to Big Star and ordered every taco on the menu and ate that too.

Cheeky: And I’m sure you had nothing to drink…

KG: We definitely didn’t have a lot of whiskey. Definitely did not do that. (Laughs)

Cheeky: Can you tell me a little bit about your 21-city Top Chef tour?

KG: This truck that you’re standing in moves around to each different city and sets up shop. Different chefs from different seasons pop in and out and they get to go on stage and do a little cooking demo. Usually something that’s pretty simple because honestly I think what people are most excited about is getting a chance to sit out there and ask us all those sort of dirty, “Did you really hate so and so?” kind of questions about Top Chef. It’s fun because they’re bringing it to a lot of different markets, which I think is interesting because it proves a couple things and one of the biggest ones is that Top Chef has this appeal nationwide. It’s pretty cool to see the stretch of this show is really the entire country.

Cheeky: What has been your strangest fan experience?

KG: I had a woman catch me off guard and decide she was going to make out with me even though I didn’t realize that would happen…in the restaurant.

Cheeky: Back to your experience on Top Chef – is there anything the cameras didn’t show that you wish had been on?

MI: They showed everything of me so I don’t think there’s much more they could’ve showed.

Cheeky: Do you have any recommendations, based on your experience, for aspiring chefs who want to get started?

KG: That’s a whole separate article! If you’re gonna do it, commit 100%. You can’t half-ass it and expect to get anywhere in this field. You either put everything you have into it or just don’t…frankly. That’s really the key. Keep your chin up, it’s tough, it’s not always the most fun, but remember what you got into it for. Set goals and just go for it. Don’t stop.

Cheeky: For people who go out to eat a lot, are there tips for being a good customer?

KG: Yes!

MI: At Kevin’s restaurant, you don’t get a choice. You just have to eat what he gives you.

KG: You don’t get the menu until you leave. You just get what we decide to feed you. So it works out for us…it kind of eliminates your ability to be a bad customer. But don’t change things, basically. If you don’t like the way a dish sounds, just order something else. That’s why menus have lots of different choices so you can find what you want. But nothing drives a chef crazier than when you want to change or omit something, because for professional chefs those were all put there for a reason.

Cheeky: What’s your next step?

KG: I don’t know – it’s hard to say. I have a lot of goals set. I’m working on a book right now so that’s a very big priority for me.

MI: What kind of book?

KG: An erotic novel…for children. It’s wildly unpopular (laughs). No, focusing on the quality of what we do at the restaurant. Hopefully expanding and maybe doing a second place.

MI: I’m getting ready to sign a lease within the next two weeks and opening up a wood-burning pizzeria in D.C. – there’s only one other one out there –and I’m really excited about that.

Cheeky: Did this give you guys the TV bug? Do you have a desire to get back on-air?

KG: I would like to be back on TV. You don’t understand the power of TV until you do it. It’s amazing what it does for your business. I also enjoyed being able to teach and show people things on a broader, larger level.

MI: He also has a diva side to him too (laughs).

KG: That’s it too. I’m hoping to have my own network like Oprah one day (both laugh).

Cheeky: It seemed like there were some genuine friendships on set and there were some tense moments. Was that accurately depicted?

MI: Yes, everyone was friends except for one person, so that was pretty accurate.

KG: I think that it’s interesting that our season had a ton of camaraderie. Yes, we were extremely competitive with each other, but in a very gentlemanly, professional sort of way. We all respected what each other did because we knew that our season, for the most part, was really full of talented people. There wasn’t as much shit talking.

Cheeky: What did you think of the judges? Were they fair? Or are they deliberately harsh for good television?

KG: Both of those things. Sometimes they seem incredibly obtuse for the sake of television as well. That’s a tough one to pass judgment on because it’s not what we’re paid to do. Everyone has their feelings on it but overall, in every episode, there was at least one judge who was being really genuine.

MI: I felt Tom was the most level judge throughout the season.

Cheeky: Do you guys watch Top Chef Masters?  If you do, what are your thoughts on that show in comparison?

MI: I really haven’t watched it…maybe one or two episodes. I like watching the regular Top Chef – it’s the upcoming chefs who are in the kitchen sweating every day and Masters are the guys who are not in the kitchen anymore. I think ours is a little more…interesting. But that’s just me.

Cheeky: Say a girl wants to impress a guy – what should she make him for dinner?

KG: If she wants to impress a guy….something covered in chocolate sauce and whipped cream.

Cheeky: Besides herself.

KG: Oh besides herself! Oh let’s see…

MI: All guys like…well it depends on the guy. If she’s cooking for a chef it’s different, but if she’s cooking for a regular guy, I’m sure a beautiful roasted chicken with some nice garlic potatoes and gravy would make him real happy.

KG: Home style food. Something that their mom would make. That’s actually a pretty good method that I’ve heard from a lot of girls. They call up the boyfriend’s mom and say, “What did you used to make for him that he really liked?” And moms will usually give away the recipe. You make something like that – you’re golden. And then the whipped cream and chocolate sauce.

MI: She’s erasing that part.

To learn more about the cross-country tour, Top Chef fans can visit: www.bravotv.com/thetour.