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{"id":2347,"date":"2017-08-10T17:12:10","date_gmt":"2017-08-11T00:12:10","guid":{"rendered":"http:\/\/pdxpeople.com\/?p=2347"},"modified":"2017-08-10T17:12:10","modified_gmt":"2017-08-11T00:12:10","slug":"gregory-gourdet-bravo-tv-top-chef","status":"publish","type":"post","link":"https:\/\/pdxpeople.com\/?p=2347","title":{"rendered":"Gregory Gourdet \u2013 Bravo TV Top Chef"},"content":{"rendered":"<p><a href=\"http:\/\/pdxpeople.com\/wp-content\/uploads\/2017\/08\/2017-08-10_1520.png\"><img loading=\"lazy\" class=\"alignnone wp-image-2350 size-full\" src=\"http:\/\/pdxpeople.com\/wp-content\/uploads\/2017\/08\/2017-08-10_1520.png\" alt=\"Gregory Gourdet\" width=\"472\" height=\"354\" srcset=\"https:\/\/pdxpeople.com\/wp-content\/uploads\/2017\/08\/2017-08-10_1520.png 472w, https:\/\/pdxpeople.com\/wp-content\/uploads\/2017\/08\/2017-08-10_1520-300x225.png 300w\" sizes=\"(max-width: 472px) 100vw, 472px\" \/><\/a><\/p>\n<p>By PDX People<\/p>\n<p>Do you know Gregory Gourdet? If you\u2019re a fan of Bravo TV\u2019s Top Chef series it\u2019s not hard to be aware of who he is thanks to him coming in 2<sup>nd<\/sup> during season 12 of Top Chef. Since then he still continues to be one of the most well-known PDX People in the United States.<\/p>\n<h1><span style=\"color: #339966;\"><strong>About Gregory Gourdet<\/strong><\/span><\/h1>\n<p>Born in New York, Gregory Gourdet was originally a pre-med student but once he found that he had a passion for cooking the future Top Chef left medicine for cooking.<\/p>\n<p>After interning at some of New York\u2019s top restaurants he left the Big Apple for the Pacific Northwest and joined PDX People who have a love for food in Portland. He would eventually become the Executive Chef at Departure, one of the most popular Asian Restaurants in Portland Oregon.<\/p>\n<p>Located on the rooftop of the Nines Hotel in Portland, Departure offers upscale, Asian-fusion food and they also serve creative fare, global cocktails in a chic space with awesome city views.<\/p>\n<p>Besides being a Bravo TV Top Chef, Gourdet is also a health conscious individual and when he\u2019s not training for his next marathon he can be found in one of Portland\u2019s many yoga studios.<\/p>\n<p>What\u2019s great about Gourdet is that besides offering unique, delicious meals, the dishes that he cooks are also health conscious and are perfect for people who are serious about maintaining gluten-free, vegan, and paleo diets.<\/p>\n<p><iframe src=\"https:\/\/www.youtube.com\/embed\/B166vVR342Q\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<h2><span style=\"color: #0000ff;\"><strong>Making His Name in Portland<\/strong><\/span><\/h2>\n<p>By the time Gourdet started his career in Portland the city was just beginning its renaissance and other young chefs like Gabriel Rucker were just starting their careers here at the same time.<\/p>\n<p>Thankfully, his passion for cooking and his unique style have paid off over the years and have continued to make him one of the most well-known chef\u2019s in Portland and across the United States thanks to his hard work on Bravo TV\u2019s Top Chef.<\/p>\n<p>In a recent interview with Forbes, Gregory Gourdet sat down to talk about his work on Top Chef and how the show has impacted his life.<\/p>\n<blockquote><p><strong><em>Why did you decide to do\u00a0<\/em><\/strong><em><strong>Top Chef<\/strong><\/em><strong><em>?<\/em><\/strong><em>\u00a0I auditioned twice prior to getting on for the Boston season. Being on the show puts you on a national platform and I was looking for a challenge at this point in my career. It\u2019s a great place to show the world what you can do.<\/em><\/p>\n<p><strong><em>You said getting sober was easier than competing on Top Chef, explain that.<\/em><\/strong><em>\u00a0The whole process of getting sober took me years; it was the hardest thing I\u2019ve done in my life, but I was ready when it was time to get sober. Top Chef was harder in the sense that it has encompassed the past year of my life and challenged me in ways I never thought possible. Every episode you have everything tested and judged on such a grand scale. I thought the direct feedback the show was great because you just want to know where you are. If you listened to what they were saying and applied it to the next challenge you did ok.<\/em><\/p>\n<p><strong><em>Was the loss to Mei Lin tough?\u00a0<\/em><\/strong><em>I was disappointed. I recall overhearing Padma backstage during the discussion, and going over the night\u2019s missteps in my head I felt in my gut that Mei had taken the title. I wasn\u2019t sure how I\u2019d feel when it showed on TV. It\u2019s sad, but at the end of the day I\u2019m human and I take a lot of pride in the whole experience. Top Chef is a day-by-day thing. You have ups and downs in life; we all had them throughout every one of the challenges. I had a great run but didn\u2019t have the best day on the day of the finale, But, that&#8217;s the game.<\/em><\/p>\n<p><strong><em>What was the biggest takeaway from the show for you?<\/em><\/strong><em>\u00a0The biggest takeaway was understanding there is so much about food that I don\u2019t know; there is a lot to learn out there. It\u2019s so hard when you are left alone with no resources&#8212;we were forbidden to use internet and cookbooks&#8211;and having to dig deep and come up with something amazing for these challenges.<\/em><\/p>\n<p><strong><em>Which was your favorite finale dish?\u00a0<\/em><\/strong><em>By far the mole was my favorite. Being a chef, you want to be well- rounded and inspired by things around you, and I love complex flavors. That dish played to the spice-heat-acid-salt balancing act so nicely.<\/em><\/p>\n<p><strong><em>What is your ultimate goal?\u00a0<\/em><\/strong><em>I want to create and direct restaurants\u2014to come up with unique creative dishes for restaurants and spread my food around the country <a href=\"https:\/\/www.forbes.com\/sites\/katiebell\/2015\/02\/18\/top-chef-finalist-gregory-gourdet-dishes-on-losing-the-title-and-whats-next\/#2bf148831730\">if possible<\/a><\/em><\/p><\/blockquote>\n<p><a href=\"http:\/\/pdxpeople.com\/wp-content\/uploads\/2017\/08\/2017-08-10_1521.png\"><img loading=\"lazy\" class=\"alignnone wp-image-2351 size-full\" src=\"http:\/\/pdxpeople.com\/wp-content\/uploads\/2017\/08\/2017-08-10_1521.png\" alt=\"Gregory Gourdet - Top Chef Season 12\" width=\"484\" height=\"341\" srcset=\"https:\/\/pdxpeople.com\/wp-content\/uploads\/2017\/08\/2017-08-10_1521.png 484w, https:\/\/pdxpeople.com\/wp-content\/uploads\/2017\/08\/2017-08-10_1521-300x211.png 300w\" sizes=\"(max-width: 484px) 100vw, 484px\" \/><\/a><\/p>\n<h3><span style=\"color: #ff6600;\"><strong>Life After Top Chef<\/strong><\/span><\/h3>\n<p>Although he came in second with his Top Chef win, Gourdet still remains friends with the other chefs from the show and stays in contact with them on social media.<\/p>\n<p>The Top Chef also remains busy with Departure in Portland and the top Asian Restaurant also recently launched a new location in Denver CO last year.<\/p>\n<p>Located at 249 Columbine at the Halcyon Hotel in Denver, this Departure restaurant can be described as the Version 2.0 of Departure Portland.<\/p>\n<blockquote><p><em>The large contemporary space is dotted with air travel influences, from the imposing airport-terminal-like bar, a focal point of the interior, to aerial maps that serve as art, and a cool shoji room covered in an installation featuring the contents of x-rayed suitcases. The layout of the space, which includes two patios, a lounge, two dining areas, booths around the gorgeous bar, a sushi counter and\u00a0<strong>binchotan counter<\/strong>, and more allows for a variety of ways to experience the new attraction.<\/em><\/p>\n<p><em>The large menu, which spans over lunch, brunch, and dinner, is guided by indulgent global flavors.\u00a0There are sushi and sashimi, dim sum favorites, <strong>kushiyaki skewers, <\/strong>and wok fired specialties, plus a superb sake list that will please the geekiest Japanese rice beverage enthusiast. Beverage director\u00a0<strong>Brandon Wise<\/strong>\u00a0created a thoughtful cocktails list that stimulates the eye with bright and diverse colors and the palate with unique flavors. A serious mocktail list is <a href=\"https:\/\/denver.eater.com\/2016\/8\/5\/12382966\/departure-cherry-creek#0\">also offered.<\/a><\/em><\/p><\/blockquote>\n<h4><span style=\"color: #ff0000;\"><strong>Establishing His Brand in the Cooking World<\/strong><\/span><\/h4>\n<p>Although his work on Top Chef was 2 years ago, that hasn\u2019t stopped Gregory Gourdet from staying on top of the mind of foodies in Portland and the restaurant world as a whole.<\/p>\n<p><iframe src=\"https:\/\/www.youtube.com\/embed\/g_jFqfTnBCk\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<p>Besides regularly posting on social media, Gourdet has remained in the media spotlight and isn\u2019t afraid to share his words of wisdom with people who might hope to cook like him some day.<\/p>\n<blockquote><p><em>Gourdet&#8217;s advice for making a kitchen of any size efficient: Keep items to a minimum, but don&#8217;t compromise. Pare down gadgets. Splurge on at least two great knives: a Japanese paring knife and chef knife. And manage spices and food so there&#8217;s no waste.<\/em><\/p>\n<p><em>&#8220;The last thing I want to do is throw food away,&#8221; says Gourdet, whose Haitian parents came to the U.S. before Gourdet was born. He grew up in New York City&#8217;s Queens borough. &#8220;Haiti is a country with a history of economic struggle. We were raised to appreciate food and how it was produced. I know how hard it is to grow food, and I respect all aspects of it.&#8221;<\/em><\/p>\n<p><em>Save. Savor.<\/em><\/p>\n<p><em>Gourdet calls his food\u00a0modern global with elements of comfort and health. It takes talent to pull that off well.<\/em><\/p>\n<p><em>Before Gourdet became a star in Portland and beyond, he learned about Haitian cuisine and the enjoyment of cooking from his mother, aunts and two grandmothers.<\/em><\/p>\n<p><em>&#8220;I was the kid who was always tasting, always eating everything,&#8221; he says <a href=\"http:\/\/www.oregonlive.com\/hg\/index.ssf\/2017\/08\/top_chef_pdx_kitchen_gourdet_d.html\">with a smile.<\/a><\/em><\/p><\/blockquote>\n<h2><span style=\"color: #99cc00;\"><strong>Learn More About PDX People <\/strong><\/span><\/h2>\n<p>To learn more about PDX People <span style=\"color: #0000ff;\"><a href=\"http:\/\/pdxpeople.com\/category\/pdx-people\/\">click here<\/a><\/span>, and for more information about Gregory Gourdet, you can find him online via social media or through his website <a href=\"http:\/\/www.departureportland.com\">http:\/\/www.departureportland.com<\/a>.<\/p>\n<p><img loading=\"lazy\" class=\"alignleft size-full wp-image-513\" src=\"http:\/\/pdxpeople.com\/wp-content\/uploads\/2016\/11\/PDX-People-Making-it-Happen-001.jpg\" alt=\"pdx-people-making-it-happen\" width=\"450\" height=\"153\" srcset=\"https:\/\/pdxpeople.com\/wp-content\/uploads\/2016\/11\/PDX-People-Making-it-Happen-001.jpg 450w, https:\/\/pdxpeople.com\/wp-content\/uploads\/2016\/11\/PDX-People-Making-it-Happen-001-300x102.jpg 300w\" sizes=\"(max-width: 450px) 100vw, 450px\" \/><br \/>\n<script><\/script><\/p>\n","protected":false},"excerpt":{"rendered":"<p>By PDX People Do you know Gregory Gourdet? If you\u2019re a fan of Bravo TV\u2019s<\/p>\n","protected":false},"author":2,"featured_media":2359,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[543,9],"tags":[735,729,736,734,732,733,730,731],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v15.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Gregory Gourdet - Chef With Departure And Bravo TV&#039;s Top Chef<\/title>\n<meta name=\"description\" content=\"Do you know Gregory Gourdet? 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