Follow Good Bite's exit interviews each Monday as we track the progress of The Next Food Network Star! Last night we said goodbye to Brianna Jenkins.

1. Before being cast on TNFNS, did you watch the show?
I watched TNFNS every once in a while, not religiously.

2. Was this your first time auditioning? 
Yes first time auditioning. 

3. What was your favorite memory from being on TNFNS?
Winning the chili challenge.

4. If you were to describe your personal style of cooking, what would that be?
My personal style is global cuisine that looks as good as it tastes.

5. What is one kitchen gadget you can't live without?
My favorite kitchen gadget would have to be my $100 garlic press, he he. 

6. Favorite meal to cook a date/boyfriend/girlfriend/husband/wife?
My favorite meal to cook is brunch (fancy Eggs Benedict). 

7. Who inspired your love for food?
My aunt inspired my love of food. Growing up I would spend the summers with her in California cooking with fresh ingredients from her garden. Lots of pasta, love and laughter. 

8. First kitchen memory?
First kitchen memory has to be my father teaching me how to make fried chicken.

9. If you could meet any chef alive or dead, who would it be?
I would love to meet Eric Ripert. I trained in Paris, lived and worked there for three years so love French food and seafood. Love Eric and his food and he is sooo cute!!!!

10. If you were to describe the whole TNFNS experience in one word what would that be?
A sweet dream yet a beautiful nightmare one that you don't want to wake up from. Wouldn't trade it for the world. In one word FIERCE! 

11. Why did you chose to make a spicy dish for a kids birthday party? Do you still think this was a good choice?
I really didn't think the chorizo thing through too well.  Although my best friend from New Orleans said she's been eating spicy sausage since birth. 

12. Do you think the judges made the right decision to send you home? 
I would have loved more time to develop my brand and prove to the judges that I am a star, but time was not on my side. So, it is what it is and I have to live with that.