There was a lot more at stake in last night's episode of 'Top Chef: DC' than usual. And, while bonus prizes like a new car, a trip to London and getting to see the Space Shuttle launch were nice incentives, it was the thrill of going to Singapore for the finales that really lit a fire under the remaining cheftestants.

Unfortunately, as Kevin said, "there's five chefs left and only four seats to Singapore. That fifth person, the one that's not going, is going to be crushed." True enough. Read on to get the details.

Warning: Spoiler Alert!

"It's bittersweet," a teary Tiffany Deery said when her pan-seared Alaskan halibut failed to land her a berth in the top four. "For me, it's the worst because I was so close to being there."

Indeed, the former IHOP hostess had wowed the judges with her cuisine several times before and even racked up a trip to Paris and some big bucks in the process. But, unfortunately for her, last night's final Elimination Challenge saw all of the chefs turn out fantastic meals, prompting even the typically stoic lead judge, Tom Colicchio to sing their praises.

"You guys did an amazing job today cooking, the difference between the winner and losers is really small," he said in an uncharacteristically effusive way. "I wish that all four of you could come with us [to Singapore]." But that's not the way life, or even reality shows, works and Deery found herself packing up those knives.

So, how does the native Texan feel about the way things went down? Would she make a different dish if she had the chance re-do the final challenge? And, what was up with Ed in her yellow dress?

Deery answered these and other questions for reporters today on the phone from Dallas where she's currently the Executive Chef at Go Fish Ocean Club. Here's what she had to say:

You had problems with the refrigerator that led to your mussels freezing and you having to re-vamp your dish at the last minute. Were you surprised that you were on the chopping block last night?

[Laughing] No! You can never be too surprised or act like you know what is going on. I was uneasy with myself when things [with my dish] weren't quite the way I wanted because everyone else was feeling more confident about their product.

Problems with the fridge aside, is there anything else you could've done to your dish to make it more dramatic?

The flavors of the dish were good, the mussels would just have added to it. I should've cleaned the plate up, the rice wasn't sticky enough to hold the sauce in. And, it really came down to a plating problem. I wasn't focusing on the plate, I was thinking more about the dish. If I'd have worked with the clock better, even if I'd taken three more minutes to get the rice [stickier], it would have made a difference.

Once you served the judges and headed back to the kitchen to wait and got to taste the other chefs' food, how did you fee about your dish?

Actually, no. I felt like I might be OK at that point! [The other chefs] didn't pull it out the way I thought they would, didn't give the astronauts big, bold flavors, so I thought I might be safe. I thought that if I could just get past this challenge that I'd be good to go to Singapore. I was like 'I promise I'll do good!'

What was your favorite challenge?

I really enjoyed the concession stand. It didn't really feel like a challenge - just felt like we were out and cooking and having fun. Maybe it's because I could be loud and just have fun.

If you'd gotten the chance to cook for President Obama, what would you have made?

I think I would have done some kind of throwback to a Southern classic. I would have drove it home with some type of fried chicken and some greens. I would've gone really Southern and (laughs) he would've remember me by the time he finished eating.

One thing we'll all remember is the image of Ed in your yellow dress. What was up with that?

(Cracks up) I have no clue. I was sitting in my room and Eddie said, 'Let me see one of your dresses.' He says a lot of crazy stuff sometimes. I died laughing then and I died again when I saw it [on television].

You and Ed seemed to have forged quite the friendship, is it safe to say that you're rooting for him to win?

I have a really good relationship with Kevin as well, but I have to say I really hope Ed pulls it off, I really do.

Any advice for future cheftestants?

Be ready. Be ready for anything. Be confident in yourself. Cook your type of food. Do not change what you do based on what you see others doing. And, know that it's an emotional roller coaster. It's meant to emotionally drive you crazy. You have to believe in what you do. And, just cook.