We thought Jamie Lauren had the Top Chef title in the bag. And while she packed her knives and hit the road after a less-than-stellar performance at Le Bernardin, we know she's got the talent and personality to become a serious force to reckon with in the industry. AZ.com spoke with Jamie about working in Eric Ripert's kitchen, life on Top Chef and what's in her fridge. 

AndrewZimmern.com:  Has food always been a passion? What sparked your initial interest?

Jamie Lauren:  Ever since I started cooking, which was about 13 years ago, food has been a passion for me. I can recall as a child being really into food too. Growing up in NYC my family was definitely food savvy and I was exposed to a lot of delicious things at a really young age. I initially started cooking when I was in college. I got a job as cash register gal at a local restaurant in the small town I was living in and ended up as a prep cook about a month later. From there it just snowballed...line cooking was next, then I became the night manager and then culinary school. It really all just felt into place for me…I think cooking is what I am meant to do.

AZ.com:  We thought you were going to take home the title of Top Chef Season Five, but you were asked to pack it up after the challenge at Le Bernandin. What was it like working in Eric Ripert’s kitchen? Where do you think you went wrong?

JL:  Eric Ripert's kitchen was intense and intimidating.  I couldn't find anything I needed. The pots and pans were kind of old and banged up. It’s so hard cooking out of your element. After a while, I became really used to the Top Chef kitchen which made a lot of the challenges easier, but it’s tough when you are thrust into a strange space and told you have 2 hours to prep and cook - it’s a lot more challenging than it looks. I think I went wrong when I mismanaged my time and put the celery on too late for it to start braising. Then I really had to push it when we got to the upstairs kitchen for plating…that is when it over reduced and got salty. Unfortunately, there wasn't much that I could do at that time…it was already messed up.

AZ.com:  What’s the best thing about being on Top Chef?

JL:  Aside from meeting Stefan? Just kidding. For me it was proving to myself that I could handle those challenges. I really did surprise myself on a regular basis and I couldn't believe I finished them on time! Aside from that, meeting all the other chefs was awesome. I definitely have friends and connections for life, which I am super happy about.

AZ.com:  Worst?

JL:  Living together - hands down. It was like being in a college dorm all over again...and I hated college.

AZ.com:  Your cooking style isn’t self-conscious, which really impressed us. It’s like we can taste your dishes through the television screen. I think your simple dishes appeal to diners tremendously. Why do you think it didn’t work for the judges?

JL:  Actually, as far as I know, my cooking style DID work for the judges with the exception of the raw scallop debacle. They generally liked all the food I did on the show.

AZ.com:  The guys on the show seem to have a real jones for you. Was that a distraction, irritation or charming?

JL:  It was just silly...boys will be boys. I wasn't distracted by it at all. It was charming and I think in the long run those boys know I could cook just as good as they did any day of the week. Maybe they were just trying to throw me off my game?

AZ.com:  This season, Hosea ended up winning Top Chef. Why do you think he deserved to win? Other than yourself, who was your picked and why?

JL:  If the show is indeed about one night's performance, then I would say that yes, Hosea did deserve it. However, I think considering the track records of the other two contestants, one of them was more deserving overall. I know that if I was in that finale I would have kicked some serious ASS..."Cook the best meal of your life"--if that was their best meal, then I am slightly embarrassed for them all.

AZ.com:  You’ve received a lot of attention via Top Chef. What’s next for you?  Where do you see yourself in five years?

JL:  I am hoping to pursue the TV arena...sort of like you Andrew. I would love to host my own food/travel show. I really love doing TV and I think I am a good fit for it. I have been tossing around the idea of opening a small soup restaurant in NYC, since it was one of the things I was known for on the show - we'll see how that goes. Aside from that, I really want to travel and continue to grow and mature as a chef. What's the point of life if you stop learning?

AZ.com:  Biggest influence on your food life?

JL:  Dining out! It’s the one thing that constantly influences and inspires me. It's so important as a chef to go out and see what other people are serving. I love that you can eat everywhere… whether you’re on a beach in Bali or at the top of a gigantic skyscraper and have an amazing experience with both. Food is universal and its constantly changing and that's the most inspiring thing for me.

AZ.com:  Top five favorite restaurants in San Francisco.

JL:  The Slanted Door. Turtle Tower. Gialina. Dosa (the new one on Fillmore). Doobu (a hole in the wall Korean tofu soup joint that is killer!)

AZ.com:  Describe your perfect meal.

JL:  I'm happiest with the least fussy food, but if I had to piece it together:  I'd start with an order of Chana Baji from my favorite Indian restaurant in NYC with lots of pappadums and onions chutney. Then I would move onto the Diakon Rice Cakes from the Slanted Door.  Then an order of #6 at Turtle Tower followed by the Pork Belly pizza at Gialina. Then a Porchetta sandwich from Porchetta in NYC and then a Shake Shack burger. (I would then stop to vomit…ha!)...Then probably korean fried chicken from UFC in Queens, NY and a cheese plate from the cheese cart at Gary Danko. Obviously, this is indulgent and I would never eat all this at once, but it's a fantasy...so play along! All washed down with lots of white wine from the Rhone.

AZ.com:  What’s in your fridge?

JL:  This is a good one, seriously...it's pathetic: two bottles of hot sauce, pickled okra and pickled green beans, a jar of olive spread, a can of V8, unsalted butter, a bottle of sparkling rose champagne, anchovies, caesar salad dressing, baby carrots, a head of garlic, some pickles that a friend gave me and some grated parmesan cheese. That's all of it...try doing a Quickfire challenge with the contents of my fridge!!

Executive Chef Jamie Lauren, a New York native and honors graduate of the Culinary Institute of America, joined Absinthe Brasserie & Bar in San Francisco in the summer of 2007. Lauren’s affinity for bright and flavorful cuisine originated with family dinners at some of Manhattan’s best neighborhood restaurants. She held this particular type of food in high regard and at Absinthe she is finally able to recreate it with fresh local ingredients in a way she’s been dreaming of since she started cooking professionally.

Best described as American-influenced French and Northern Italian, Absinthe’s menu echoes Lauren’s commitment to organic, locally grown, seasonal ingredients. She has received both local and national praise for elevating the cuisine at Absinthe including being named as Restaurant Hospitality’s “Rising Star Chef 2008” and selected as the sole Bay Area "Cheftestant" on season 5 of Bravo's award-winning show "Top Chef" which aired in 2009.

Photo courtesy of Top Chef