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 nothing but harsh words for her dish, saying, “To call what you prepared Italian is insulting to Italians. Me included.”
Bloom was not visible in the kitchen at Table 1280 on Wednesday night.