Table 1280 chef Tracey Bloom has packed her knives — and presumably the remnants of her disappointing Italian sausage sliders — and left the cast of “Top Chef: D.C.” She was the only Atlantan on the current season of the popular reality cooking show on Bravo TV.
In an unusually non-teary exit interview, Bloom frankly admitted the judges had made the right call in giving her the boot. “They were pretty harsh, but it’s fair,” she said, adding, “If I had better prepared myself emotionally, I’d still be competing.”
Bloom performed poorly in both challenges presented on her last show — the third episode of the season. After two attempts at cooking a blueberry almond pie, she managed to serve the judges a goopy mess that was singled out for being simultaneously burned and undercooked. Then, at an outdoor picnic served to Capitol Hill interns at Mount Vernon, she prepared raw-in-the-center sausage sliders that were choked with far too much fennel seed.
Head judge Tom Colicchio had