Slashfood

Chatting with the Latest 'Top Chef All-Stars' Exile

Michael D. Ayers — Tue, 15 Feb 2011 11:00:00 EST

Photo: David Giesbrecht / Bravo

Here's this week's installment of Slashfood's exclusive exit interviews with the latest "Top Chef All-Stars" contestant to get the boot. In an effort to prevent spoilers, we've included the text after the jump.

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Chatting with Paula Deen

Michael D. Ayers — Tue, 30 Nov 2010 11:00:00 EST

Filed under: Celebrities, Interviews

Photo: Amy Sussman / Getty Images

Though she needs no real introduction, we'll give it a whirl anyway. Over the past twenty years, Paula Deen has risen within the world of southern cooking to become its matriarch. After opening Savannah, Georgia's, Lady and Sons, in 1996, she went on to become one of the Food Network's most iconic faces, starring in Paula's Home Cooking, Paula's Party and Paula's Best Dishes. Recently, she's expanded her empire to include an array of cookbooks, kitchen utensils and appliances, and even furniture. Plus, she's teamed up with Philadelphia Cream Cheese, in their "Real Women of Philadelphia" campaign, and was recently selected to be Grand Marshal of the Tournament of Roses Parade, preceding the 2011 Rose Bowl.

Paula Deen took some time out from her Thanksgiving prep at home in Savannah to chat with Slashfood about her memories around the holidays, the Rose Bowl and what she's excited about for 2011.

With the holidays approaching, how do you stay sane?

PD: I don't know [laughs]. I really don't know. I think it probably has a lot to do with my team members. I don't micromanage them. They do their job and I don't have to give it a second thought, unless something goes amuck, which is very seldom. But I almost fainted last week...when I was on the plane with them, and I said, "When is Thanksgiving?" and they said, "A week from tomorrow, dear." And I said, "What? How can that be?" So I almost fainted.

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Top Chef All-Stars: Are We Ready?

Michael D. Ayers — Fri, 26 Nov 2010 11:00:00 EST

Filed under: Television/Film, Celebrities

Photo: Matthias Clamer / Bravo

Just in case you haven't had enough Top Chef, it returns on December 1 for its eighth season (the fourth time this year Bravo has aired a Top Chef incarnation). Starting with the second series of Top Chef Masters this past spring, the brand expanded into the unfortunately cast spin-off Top Chef Just Desserts, as well as crowning it's Top Chef: D.C. winner in Kevin Sbraga. But this new season promises to be different, despite its focus on the ghosts of Top Chef's past.

Billed as Top Chef All-Stars, the new season casts the "best of" from the last seven seasons, along with nabbing Anthony Bourdain as a full-time judge. Yet even as another round ramps up, we can't help but wonder: Are viewers suffering from Top Chef fatigue syndrome?

In a conference call with reporters last week, Tom Colicchio and Tony Bourdain said that the returning cheftestants have matured since their time away from the Top Chef spotlight, which will hopefully provide a new spin to the Quickfire-Elimination formula.

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Chatting with the Runner-Up of 'The Next Iron Chef'

Michael D. Ayers — Wed, 24 Nov 2010 13:00:00 EST

Filed under: Television/Film, Chefs, Interviews

Photo: Marco Canora / Food Network

Though he didn't win The Next Iron Chef, Marco Canora - one of our Kitchen Daily experts - made more than a solid run at the coveted title. Of all the Iron Chef hopefuls, chef Canora won the most battles, utilizing his simple-speaks-volumes methodology. The owner of New York City's Hearth and Terrior wine bar, Canora has made a name for himself not only in New York, but in Tuscany as well, where he retreats each summer to give hands-on classes.

Slashfood spoke with Canora about what we didn't see on the final episode of The Next Iron Chef and about his vision for his next cookbook.

You didn't become the next Iron Chef, but you did seem happy for Marc.

MC: I was. I was happy for him. We all got along well. There was no animosity, everyone was rooting for each other. Even though it was a competition, we knew nine people were going to go home and one guy was going to be left standing. That's just the nature of the beast. I'm very happy for the guy. Good for him, you know?

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Chatting with 'Top Chef Just Desserts' Runner-Up Danielle Keene

Michael D. Ayers — Tue, 23 Nov 2010 15:00:00 EST

Filed under: Television/Film, Interviews

Photo: Scott Schafer / Bravo

Though she didn't display the bells and whistles of her fellow competitors, Pasadena, California's Danielle Keene waded through the Top Chef Just Desserts battlefield by honing in on one thing: nostalgia. Whereas other chefs were concerned with flash-in-the-pan techniques, Danielle quietly did her thing, only taking time out to tell the more annoying cheftestants to shut their pie holes. A graduate of the Los Angeles Culinary Institute, Danielle currently owns and operates Bittersweet Treats, a pastry company that provides the Los Angeles area, as well as Internet customers, with homemade cakes, candy and ice cream.

Slashfood spoke with Danielle about her time spent on Top Chef Just Desserts, her homemade root beer and the one thing everyone is asking about.

Considering the contestants you were surrounded by, how did you not commit any violent crimes in that house?

DK: [laughs]. It was close. Very, very close. When I came back to the house, I had two things: pool and a puzzle. I'd just sit there and do my puzzle and tune everybody out. Then I'd go back to my room -- luckily I'd remembered to bring pictures with me, so I'd look at people out there who loved me.

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Chatting with the Winner of 'The Next Iron Chef'

Michael D. Ayers — Tue, 23 Nov 2010 11:00:00 EST

Filed under: Television/Film, Chefs, Interviews

Photo Courtesy Food Network

It came down to Marc Forgione and Marco Canora duking it out for the privilege of joining one of the most coveted cooking fraternities in television, that of the Iron Chef. The final contest on The Next Iron Chef -- "Battle Honor" or "Battle Thanksgiving" -- was held in the famed Kitchen Stadium. The task at hand, to create a five-course Thanksgiving meal. Chef Forgione took that idea of honor and brushed aside the traditional turkey-and-dressing component in favor of stuffed venison. The son of "the godfather of American cuisine," Larry Forgione, Marc Forgione stated from the outset that he wanted to be known for his own work, not merely as his father's son. We're confident that being an Iron Chef will put any feelings of dwelling in the shadows to rest.

This Sunday, chef Forgione steps into Kitchen Stadium for the first time as an Iron Chef, where he faces Washington D.C.'s R.J. Cooper.

Slashfood spoke with chef Forgione about his nerves going into "Battle Honor,' his inspiration behind his Thanksgiving course and which Iron Chef dishes are in store for patrons of his Manhattan hot spot, Restaurant Marc Forgione.

As an Iron Chef, are you supposed to introduce yourself as a doctor does?

MF: [laughs]. I don't know. I guess so, right? Like I should put an "I.C." at the end of my name.

In the final episode, "Battle Honor," were you nervous going in?

MF: At that point I wasn't nervous anymore. It was more ... I can't even describe the adrenaline, the anxiety ... I felt like I was fighting for my life, literally. When you're standing there and he's about to pull that curtain down, if you didn't see your face, you might as well have been told you were going to jail for the rest of your life. It was that intense, at least for me.

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Chatting with 'Top Chef Just Desserts' Runner-up Morgan Wilson

Michael D. Ayers — Mon, 22 Nov 2010 16:00:00 EST

Filed under: Television/Film, Interviews

Photo: Scott Schafer / Bravo

Large and mostly in charge, Top Chef Just Desserts runner-up Morgan Wilson made a lot of people angry. Some might say he simply spoke the truth; others would say his arrogance overshadowed his tender moments, such as his constant references to his young son. Going into the finale, Morgan was certainly the favorite -- the judges heaped constant praise on his creations, while his fellow contestants heaped on constant criticism. Now the executive pastry chef at the Ritz-Carlton in Dallas, Morgan's culinary path has taken him from studies at Le Cordon Bleu, in Paris, to work alongside François Payard in São Paulo, Brazil.

Slashfood spoke with Morgan about his polarizing personality, the soufflé issues he experienced in the final challenge and the Dallas, Texas, pastry scene.

You were very polarizing on this show. How have people around Dallas reacted towards you?

MW: I don't know. I don't see a lot of people around town; the people I do see are my friends and they're on my side. They have definitely been extremely supportive and proud of my performance.

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Chatting with the Winner of 'Top Chef Just Desserts'

Michael D. Ayers — Fri, 19 Nov 2010 11:00:00 EST

Filed under: Television/Film, Interviews

Photo: Kelsey McNeal / Bravo

Continuing Slashfood's reality-tv cooking competition exit interviews, we present you a conversation with the winner of Top Chef Just Desserts. To avoid spoilers, click through to read the winner's final thoughts. On Monday, our interviews with the runners-up.

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TLC's 'Freaky Eaters' Set for Second Season

Michael D. Ayers — Tue, 16 Nov 2010 16:00:00 EST

Filed under: Television/Film

Photo: YouTube

Freaky Eaters -- the show that makes us all feel a lot less guilty about our own food consumption -- will return in Summer 2011 for a second season. The Hollywood Reporter confirms that TLC will continue exploring the "freaky" side of eating, where issues of control and diet diversification are wreaking havoc on one person's life. Throughout season one, psychotherapist Mike Dow was on hand to provide insights into the human mind, while nutritionist J.J. Virgin supplied the physical health issues.

Season one aired this past September, with the six episodes exploring

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Chatting With the Latest Exiled 'Next Iron Chef'

Michael D. Ayers — Tue, 16 Nov 2010 10:00:00 EST

Filed under: Television/Film, Interviews

Photo: Food Network

The notion of a mellow Iron Chef seems to be a bit preposterous, but that's exactly how chef Celina Tio came across on this season of The Next Iron Chef. While some might be scrambling frantically for a spot of parchment, chef Tio demonstrated a steady calmness with a wide variety of cooking techniques, including a heat-by-proximity style of cooking fish and the willingness to accompany a chocolate ganache with grapefruit gel. As the owner of Kansas City's Julian and a graduate of Drexel University's Hotel and Restaurant management program, chef Tio has been hailed by Chef magazine as "chef of the year" in 2005 and in 2007, was recognized by the James Beard Foundation as the "Best Chef: Midwest."

Slashfood spoke with chef Tio about her underdog-inspired run to the final four, an undisclosed hindrance she carried with her throughout the season and which of her fellow chefs inspired her to place a new item on Julian's menu this fall.

You seemed really mellow over this season. Either you have an amazing poker face or you don't get stressed.

CT: I try not to get stressed, because it really doesn't help anything, it just hinders the process. I don't freak out, I'm just not that person. I can count on one hand how many times I've freaked out, ever. That's a week for some people.

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'Worst Cooks in America' Set to Return this January

Michael D. Ayers — Mon, 15 Nov 2010 16:00:00 EST

Filed under: Television/Film

Photo Courtesy Food Network

In a continuing effort to make us all feel better about our own kitchen skills, the Food Network's Worst Cooks in America is set to return this winter. Premiering January 2, Season 1's winning chef-coach Anne Burrell will return to defend her title against Dinner: Impossible's chef Robert Irvine.

Contestants on the show have been nominated by their friends and family for generally being recognized by anyone remotely near their culinary creations as perpetually terrible. At the beginning of the season, the12 contestants will be divided into two teams: Anne's red team and Robert's blue team. From there, the chefs teach the contestants valuable cooking skills, with the "worst" being eliminated at the end of each episode.

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Chatting with the Latest Exiled 'Top Chef Just Desserts' Contestant

Michael D. Ayers — Fri, 12 Nov 2010 12:00:00 EST

Filed under: Television/Film, Interviews

Photos: Kelsey McNeal / Bravo

As the first season of Top Chef Just Desserts winds down, Slashfood is taking the time to talk with the final five contestants about their time spent on the show. In an effort to avoid spoilers, we've put our exit interview with the latest exiled cheftestant after the jump -- click through to read it.

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Chatting with the Latest Exiled 'Next Iron Chef'

Michael D. Ayers — Tue, 09 Nov 2010 12:00:00 EST

Filed under: Television/Film, Interviews

Photo Courtesy of Food Network

Once again, Slashfood takes the time to catch up with our favorite reality-TV chefs as they're asked to leave the national stage and return to their respective kitchens. As we've done in the past, we try to avoid spoilers, so click through to read our exit interview with the latest exiled 'Next Iron Chef.''

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Chatting with Cooking Channel's Kelsey Nixon

Michael D. Ayers — Mon, 08 Nov 2010 13:00:00 EST

Filed under: Television/Film, Interviews

Photo Courtesy of the Cooking Channel

Debuting on the Cooking Channel this past Saturday, Kelsey's Essentials features The Next Food Network Star's Season 4 "fan favorite," Kelsey Nixon. Though the title didn't win her a show at the time, Nixon went on to co-host a web series on Food2.com called Kelsey & Spike Cook, where she shared the cutting boards with Top Chef alum Spike Mendelsohn as well as appearing on Chef's Vs. City.

On the first season of Kelsey's Essentials, she takes a topic like quick breads, knife skills or roasting and dedicates 30 minutes to demystifying the techniques behind them. The goal is for the viewer to work these "essential" tips into his or her everyday repertoire. Though trained at Hollywood's Le Cordon Bleu and the French Culinary Institute, Nixon doesn't come across as elitist on Essentials -- she connects just as well with amateurs as with pros.

Slashfood spoke with Nixon about what's essential in her kitchen, her days spent as a recipe developer and her lifelong connection to lime Jell-o.

Kelsey's Essentials premiered on November 6 at 2:30pm on the Cooking Channel.

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Chatting with the Latest Exiled 'Top Chef Just Desserts' Contestant

Michael D. Ayers — Fri, 05 Nov 2010 17:00:00 EST

Filed under: Television/Film, Celebrities, Chefs

Photo: Bravotv.com

As the first season of Top Chef Just Desserts comes to a close this month, Slashfood's taking the time to indulge in conversation with the final five contestants about their time spent on the show. In an effort to avoid spoilers, click through to read our exit interview with the latest exiled cheftestant.

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Chatting with "Outrageous Food" Host Tom Pizzica

Michael D. Ayers — Wed, 03 Nov 2010 13:00:00 EST

Filed under: Television/Film, Interviews

Photo Courtesy Food Network

This past summer, fans of The Next Food Network Star got familiar with out-of-work chef Tom Pizzica, who despite an initial flare for the slacker persona, finished as runner-up to Aarti Sequeira. Dubbed "Big Chef," Pizzica's enthusiasm for food translated well onto screen -- he often displayed a boyish grin whenever he spoke about his creations, even if it was that ill-fated bacon steak he served during the Iron Chef portion of the competition.

Those behind the Food Network were charmed enough by Pizzica to employ him outside the confines of a reality cooking competition by giving him his own series, Outrageous Food. In this series, Pizzica takes viewers on culinary explorations of unusual items like the 72-inch burrito from Gus's Mexicana Cantina in Franklin, Wisconsin, to the rattlesnake pierogies at Church Brew Works in Pittsburgh, Pennsylvania. In other words, if it's big, expensive or just sorta out there, Pizzica's trying to track it down.

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Chatting with the Latest Exiled 'Next Iron Chef'

Michael D. Ayers — Tue, 02 Nov 2010 11:00:00 EST

Filed under: Television/Film, Interviews

Photo Courtesy Food Network

Once again, Slashfood takes the time to catch up with our favorite reality-TV chefs as they're asked to leave the national stage and return to their respective kitchens. As we've done in the past, we try to avoid spoilers, so click through to read our exit interview with the latest exiled 'Next Iron Chef.''

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Bravo Orders Up Hip-Hop Chef Series. And More "Just Desserts"?

Michael D. Ayers — Wed, 13 Oct 2010 17:00:00 EST

Filed under: Television/Film, Celebrities, Chefs

Photo: Chef Roblé

Is Bravo taking a leap into New York's outer boroughs? In an effort to widen its culinary offerings, the cable network is developing a series around Brooklyn-based chef Roblé Ali (pronounced Roh-blay), according to the Hollywood Reporter. The show, Roblé & Co., follows chef Roblé and his crew as they cater events for high-profile clients. Currently a brand ambassador for Stella Artois, Roblé is also the consulting chef at New York's Avenue, a cavernous "gastro-lounge" that opened in Chelsea last summer, serving up grilled-steak paninis, kobe beef sliders, and pretzel-encrusted hot dogs.

After studying at the Culinary Institute of America, chef Roblé did a stint as a sous chef at Abigail Kirsch Catering before starting Roblé & Co. The breakout move sowed the seed for TV -- he shot a pilot around the concept, which combined elements of hip-hop culture within a contemporary cooking setting.

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Michael Symon on "The Fat Doug" [VIDEO]

Michael D. Ayers — Mon, 04 Oct 2010 11:00:00 EST

Filed under: Chefs, Interviews

Photo: Slashfood

When it comes to topping a burger with more meat, we figured bacon has the market safely cornered. But after talking with Food Network's Michael Symon recently, we're rethinking our position. Not to offend any bacon-cheeseburger purists, but listening to Michael Symon describe the "Fat Doug," the Philly Witt" and the "Yo Burger"-- standouts that he's serving at B Spot these days -- we're thinking bacon actually sounds a bit boring.

Earlier this year, Symon's "Fat Doug" beat out Bobby Flay at the South Beach Wine and Food Festival. In the video below, he details these standout burgers and reveals which of his creations he's taking to South Beach in 2011. Watch, but be warned: you will get hungry.

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Michael Symon on 'Food Feuds' and 'The Next Iron Chef' [VIDEO]

Michael D. Ayers — Fri, 01 Oct 2010 15:00:00 EST

Filed under: Television/Film, Interviews

Photo: Slashfood

Michael Symon takes time out of his busy schedule to chat with Slashfood about his two upcoming shows on the Food Network, Food Feuds and The Next Iron Chef.

Find out what makes the food so special on Food Feuds and who he wishes was sitting at the judges table when he was a contestant on The Next Iron Chef.

Continue reading Michael Symon on 'Food Feuds' and 'The Next Iron Chef' [VIDEO]

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