by TM Petaccia

For Brittany Cochran, her Top Chef: Carolinas stay was brief, but memorable. The executive chef at Stagioni was eliminated, first from the main competition as seen in season twenty-three, episode four, “Pick a Side” airing now on Peacock, and then in the Last Chance Kitchen premiere, a spinoff streaming series which allows eliminated chefs to get back in the competition.

Challenged with using collard greens as a featured main dish, Cochran ran into an unfortunate series of kitchen mishaps which effected her final dish, collard-wrapped pork & fennel sausage with a smoked tomato butter sauce. Sadly, it didn’t meet the judges’ objectives nor her vision for the dish.

“I learned that I need to put more trust in myself,” Cochran said in the episode’s exit interview.

Episode 24 also featured three-time James Beard nominated chef, Gregory Collier, now with Fine & Fettle, and 2023 UPPY Farmers of the Year Wisdom & Cherie Jzar of Deep Roots CPS Farm.

In the follow-up Last Chance episode, “Back to Basics,” Cochran faced off against chef Nana Araba Wilmot of Georgina’s Private Chef and Catering Co in Cherry Hill, N.J. who was eliminated in episode three. Asked by Top Chef judge Tom Colicchio to simply develop “one plate of food,” both created seafood dishes. Cochran plated pan-seared halibut with grilled corn & tomato panzanella while Wilmot offered pan-seared salmon with fresh tomatoes and curry sauce.

While impressed with both dishes, Colicchio’s nod went to Wilmot’s dish for “packing a bit more flavor.”

“This has been an unbelievable experience,” Cochran said upon learning her Last Chance fate. “I’m excited to continue being a great chef here in Charlotte and keep moving forward.”

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