Slashfoodhttp://www.slashfood.comSlashfoodhttp://www.slashfood.com/media/feedlogo.gifSlashfoodhttp://www.slashfood.comen-usCopyright 2012 Weblogs, Inc. The contents of this feed are available for non-commercial use only.Blogsmith http://www.blogsmith.com/David Chang's Top 5 Annoying Things Restaurant Diners Dohttp://www.slashfood.com/2011/04/28/david-changs-top-5-annoying-things-restaurant-diners-do/http://www.slashfood.com/2011/04/28/david-changs-top-5-annoying-things-restaurant-diners-do/http://www.slashfood.com/2011/04/28/david-changs-top-5-annoying-things-restaurant-diners-do/#commentsFiled under: ,

Chef David ChangPhoto: Rachel Been, AOL


New York restaurateur David Chang is notoriously outspoken, which is why we were psyched to read his latest interview over at Details. After he spilled his opinions on everything from anger management to the fallacy of "farm-to-table" dining, he gave the mag his list of the 5 most annoying things diners do. Get ready for some honesty.


5. Bloggers who don't know sh*t. The top one is to say you're a blogger, right off the bat. That always gets a good laugh from the chefs.
4. Being fu**ing drunk. It's just so annoying.
3. Fake allergies.
2. Special food requests.
1. Saying they're right when they're wrong. Like when they ask for a steak to be medium-rare and it's medium-rare and they say it's not medium-rare.

Get the whole David Chang interview at Details.

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]]>David ChangSlashfood EditorThu, 28 Apr 2011 11:00:00 ESTElizabeth Gilbert Book Giveaway on "Mondays with Marlo"http://www.slashfood.com/2011/02/25/elizabeth-gilbert-book-giveaway-on-mondays-with-marlo/http://www.slashfood.com/2011/02/25/elizabeth-gilbert-book-giveaway-on-mondays-with-marlo/http://www.slashfood.com/2011/02/25/elizabeth-gilbert-book-giveaway-on-mondays-with-marlo/#commentsFiled under: ,

Photos: George Pimentel / WireImage.com; Marlo Thomas


Actor, comedienne, and activist Marlo Thomas's online series "Mondays with Marlo", right here on Aol, brings special guests (such as Dr. Dale Atkins and Dr. Oz) together with viewers every week for a fantastic half-hour of frank, fun, and informative talk on subjects from sexual health to advice on nutrition, diet, and cooking meals you (and your family) will love. The best part of this live show is, viewers get to ask the experts their own questions, which makes it personal, provocative... and spontaneous!

On Monday, February 28, at 12:30 p.m. ET, Marlo chats with best-selling author Elizabeth Gilbert.

Elizabeth is best known for her hugely popular memoir, Eat, Pray, Love. You can win a copy of her follow-up book, Committed, which is being released in paperback this month. Got a food-related question you'd like answered? Visit Elizabeth and Marlo during the show on Monday to ask it LIVE! Mention that you're a Slashfood reader and you'll be entered to win a copy of Committed, as well as Marlo Thomas's very personal memoir Growing Up Laughing. You can submit your question in advance, and Joy will answer as many of your questions as she can during the webcast. Or visit MarloThomas.com starting later that day to watch the full-length video of the 30-minute chat.

Read an exerpt from Committed after the jump.

Continue reading Elizabeth Gilbert Book Giveaway on "Mondays with Marlo"

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]]>Eat Pray LoveElizabeth GilbertMarlo ThomasSlashfood EditorFri, 25 Feb 2011 12:30:00 ESTChatting with Curtis Stone About 'Top Chef Masters' and Reality TVhttp://www.slashfood.com/2011/01/24/chatting-with-curtis-stone-about-top-chef-masters-and-reality/http://www.slashfood.com/2011/01/24/chatting-with-curtis-stone-about-top-chef-masters-and-reality/http://www.slashfood.com/2011/01/24/chatting-with-curtis-stone-about-top-chef-masters-and-reality/#commentsFiled under: , , ,

Curtis StonePhoto: Julie Toy


With his new gig as host of "Top Chef Masters," chef (and KitchenDaily expert) Curtis Stone comes ever closer to becoming the ringmaster of America's reality-show circus. Last spring, he made it to the tenth week of Donald Trump's "Celebrity Apprentice," and this fall he's been a regular presence on "The Biggest Loser." His new project, "America's Next Great Restaurant," pairs him up with Bobby Flay and a panel of restaurant experts to find an idea worthy of a three-city restaurant chain. We caught up with Curtis this weekend as he was prepping dinner with Wolfgang Puck for the 8th Annual G'DAY USA Celebrity Gala, in Los Angeles.

Slashfood: It's been a busy year for you, what with the 'Apprentice' and working on 'The Biggest Loser.'
Curtis Stone: 'The Apprentice' was bizarre. I was sitting there before the first day and Cyndi [Lauper] was sort of singing to herself and I was thinking, 'What am I doing here with all of these freaks?' But you know what? I made a lot of good friends from it. They all turned out to be really cool. When I first met Bret [Michaels] I thought, 'How are we going to get along? You're a weirdo.' But he's a nice bloke! He's a strange cat, you know, but a cool dude. Sharon Osborne and I ended up becoming really good friends. Cyndi is a sweet woman -- crazy, out there, talks to herself, but kind and generous.

Continue reading Chatting with Curtis Stone About 'Top Chef Masters' and Reality TV

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]]>celebrity apprenticecurtis stoneThe Biggest Losertop chef mastersNichol NelsonMon, 24 Jan 2011 16:00:00 ESTSundance, Silver and Rockwell in Park Cityhttp://www.slashfood.com/2011/01/20/sundance-silver-and-rockwell-in-park-city/http://www.slashfood.com/2011/01/20/sundance-silver-and-rockwell-in-park-city/http://www.slashfood.com/2011/01/20/sundance-silver-and-rockwell-in-park-city/#commentsFiled under: ,

Silver restaurant in Park City Utah, Sundance Festival 2011Photo: Silver Restaurant


When we heard that David Rockwell was designing Silver, the restaurant in Park City, Utah, where all the celebs will be partying at the Sundance Festival, we wondered what the group famed for restaurants like Adour Alain Ducasse DC and public spaces such as the Marketplace JFK Airport's Jet Blue terminal, would imagine for a former silver-mining-company headquarters. And while we were at it, we asked David Mexico, of The Rockwell Group, about the secrets of the design-firm's success. (Click here for more about Silver and the Sundance Festival.)

Slashfood: What is it about your design sensibility that makes your restaurants so celebrity-friendly and inviting?

David Mexico: When we design a restaurant, we always think of some of the touchstones of set design (another passion of mine) to draw guests in: entrance, choreography, lighting, storytelling, and procession. We spend a lot of time studying which materials, textures, and motifs that we should bring into the space to engage all the senses, and to create an extraordinary celebratory dining experience.

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]]>David Rockwellfeaturedrestaurant designsilver restaurantsundance film festivalKaren DanickThu, 20 Jan 2011 12:00:00 ESTChatting with the Latest 'Top Chef All-Stars' Exile: Part 2http://www.slashfood.com/2011/01/17/chatting-with-the-latest-top-chef-all-stars-exile-part-2/http://www.slashfood.com/2011/01/17/chatting-with-the-latest-top-chef-all-stars-exile-part-2/http://www.slashfood.com/2011/01/17/chatting-with-the-latest-top-chef-all-stars-exile-part-2/#commentsFiled under: , ,

Top Chef elimination interview 1-12-11 Tiffani FaisonPhoto: Giovanni Rufino / 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.

Continue reading Chatting with the Latest 'Top Chef All-Stars' Exile: Part 2

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]]>bravofood tvtop cheftop chef all starsTopChefNichol NelsonMon, 17 Jan 2011 12:00:00 ESTChatting with the Latest Exiled "Top Chef All-Star": Part 1http://www.slashfood.com/2011/01/14/chatting-with-the-latest-top-chef-all-stars-exile-part-1/http://www.slashfood.com/2011/01/14/chatting-with-the-latest-top-chef-all-stars-exile-part-1/http://www.slashfood.com/2011/01/14/chatting-with-the-latest-top-chef-all-stars-exile-part-1/#commentsFiled under: , ,

Top Chef elimination interview 1-12-11 Jamie LaurenPhoto: Giovanni Rufino / 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. This was a double elimination, so catch the second exit interview on Monday.

Continue reading Chatting with the Latest Exiled "Top Chef All-Star": Part 1

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]]>bravofeaturedfood tvtop chef all starsNichol NelsonFri, 14 Jan 2011 14:30:00 ESTChatting with the Latest Exiled 'Top Chef All-Stars' Contestanthttp://www.slashfood.com/2010/12/20/chatting-with-the-latest-exiled-top-chef-all-stars-contestant/http://www.slashfood.com/2010/12/20/chatting-with-the-latest-exiled-top-chef-all-stars-contestant/http://www.slashfood.com/2010/12/20/chatting-with-the-latest-exiled-top-chef-all-stars-contestant/#commentsFiled under: , ,

Photo: Barbara Nitke / Bravo


As the first season of Top Chef All-Stars revs up, Slashfood is taking the time to talk with each cheftestant who is asked to pack their knives and go. 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.

Continue reading Chatting with the Latest Exiled 'Top Chef All-Stars' Contestant

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]]>featuredtop cheftop chef all starsNichol NelsonMon, 20 Dec 2010 13:00:00 ESTThe Candy Store, San Francisco — Ask a Shopkeeperhttp://www.slashfood.com/2010/12/15/the-candy-store-san-francisco-ask-a-shopkeeper/http://www.slashfood.com/2010/12/15/the-candy-store-san-francisco-ask-a-shopkeeper/http://www.slashfood.com/2010/12/15/the-candy-store-san-francisco-ask-a-shopkeeper/#commentsFiled under: , ,

The Candy StorePhoto: The Candy Store


Diane Campbell wore many hats before donning the metaphorical purple stovepipe to become the Willy Wonka of San Francisco's Russian Hill neighborhood: She was a cook, a fundraiser, and a marketer for a dot-com, among other things. Her passion, however, has always been candy. As a little girl growing up on Long Island, she used to buy big sacks of the sweet stuff from the supermarket, carry her haul home on her bike, and repackage the candy into goodie bags for her family and friends. She turned this lifelong love of candy into a career five years ago when she and her husband opened what has since become the city's premier sweet shop, known simply as The Candy Store.

Read more about Diane and The Candy Store after the jump...

Continue reading The Candy Store, San Francisco — Ask a Shopkeeper

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]]>candycaramelssan franciscothe candy storeChris DudleyWed, 15 Dec 2010 14:00:00 ESTTalking Whiskey With Mad Men's Christina Hendrickshttp://www.slashfood.com/2010/12/01/talking-whiskey-with-mad-mens-christina-hendricks/http://www.slashfood.com/2010/12/01/talking-whiskey-with-mad-mens-christina-hendricks/http://www.slashfood.com/2010/12/01/talking-whiskey-with-mad-mens-christina-hendricks/#commentsFiled under: ,

Christina HendrickPhoto: Dario Cantatore / Getty Images


While attending the opening of Johnnie Walker's House of Walker private lounge, in New York's Soho, we were fortunate enough to speak with the evening's luminous hostess, Mad Men's Christina Hendricks. Her visage has become increasingly associated with whiskey (with a name like Hendricks, we'd have guessed she'd be a gin girl), whether due to her hosting another Walker event in Los Angeles this summer or because her character, the comely secretary Joan Harris, pours copious amounts of it for all the well-dressed alcoholics on the show. With that in mind, we wondered how she started her not-so-clandestine love affair with Scotch.

"This happened very naturally," Hendricks explained. "It's very sexy when my husband orders a Scotch." That lucky gentleman, actor Geoffrey Arend, was also on hand, and she credits him with introducing her to the drink. "He enjoys it, my male friends really, really enjoy it, but we're introducing it to our lady friends [too]."

For those still unfamiliar with whiskey, Hendricks recommends a professionally led tasting as the best way to learn about the "process, the aging... it's really interesting." Before leaving Hendricks to her hosting duties, we just had to ask: How does she take hers? "On the rocks."

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]]>christina hendricksjohnnie walkermad menscotchwhiskeyMichael B. DoughertyWed, 01 Dec 2010 16:00:00 ESTChatting with Paula Deenhttp://www.slashfood.com/2010/11/30/chatting-with-paula-deen/http://www.slashfood.com/2010/11/30/chatting-with-paula-deen/http://www.slashfood.com/2010/11/30/chatting-with-paula-deen/#commentsFiled under: ,

Paula DeenPhoto: 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.

Continue reading Chatting with Paula Deen

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]]>featuredpaula deenMichael D. AyersTue, 30 Nov 2010 11:00:00 ESTChatting with the Runner-Up of 'The Next Iron Chef'http://www.slashfood.com/2010/11/24/chatting-with-the-runner-up-of-the-next-iron-chef/http://www.slashfood.com/2010/11/24/chatting-with-the-runner-up-of-the-next-iron-chef/http://www.slashfood.com/2010/11/24/chatting-with-the-runner-up-of-the-next-iron-chef/#commentsFiled under: , ,

Iron Chef runner up Marco CanoraPhoto: 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?

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

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]]>food networkmarco canoranext iron chefMichael D. AyersWed, 24 Nov 2010 13:00:00 ESTChatting with 'Top Chef Just Desserts' Runner-Up Danielle Keenehttp://www.slashfood.com/2010/11/23/chatting-with-top-chef-just-desserts-runner-up-danielle-keene/http://www.slashfood.com/2010/11/23/chatting-with-top-chef-just-desserts-runner-up-danielle-keene/http://www.slashfood.com/2010/11/23/chatting-with-top-chef-just-desserts-runner-up-danielle-keene/#commentsFiled under: ,

Top Chef Just Desserts Danielle KeenePhoto: 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.

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

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]]>bravoTop Chef Just DessertsMichael D. AyersTue, 23 Nov 2010 15:00:00 ESTJamie Oliver Warns L.A. He's On His Wayhttp://www.slashfood.com/2010/11/23/jamie-oliver-warns-l-a-hes-on-his-way/http://www.slashfood.com/2010/11/23/jamie-oliver-warns-l-a-hes-on-his-way/http://www.slashfood.com/2010/11/23/jamie-oliver-warns-l-a-hes-on-his-way/#commentsFiled under: , ,

Photo: Slashfood


Watch out, Los Angeles school officials! You may become next season's prime-time TV villains.

Jamie Oliver, the English chef who won an Emmy for his show "Jamie Oliver's Food Revolution" (which portrayed some school-lunch bureaucrats in West Virginia as ensuring that children are given meals sure to make them obese and short-lived), is bringing the show to L.A. for season 2.

When producers wrote to officials at the Los Angeles Unified School District, asking for permission to film in the schools, it was denied.

"Our feeling was that his time would be better spent or invested in other communities," an L.A. school official told the Los Angeles Times.

In part two of Oliver's exclusive three-part interview with Slashfood, he lays down a warning to the district.

Continue reading Jamie Oliver Warns L.A. He's On His Way

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]]>jamie oliverjamie olivers food revolutionAllen SalkinTue, 23 Nov 2010 13:00:00 ESTChatting with the Winner of 'The Next Iron Chef'http://www.slashfood.com/2010/11/23/chatting-with-the-winner-of-the-next-iron-chef/http://www.slashfood.com/2010/11/23/chatting-with-the-winner-of-the-next-iron-chef/http://www.slashfood.com/2010/11/23/chatting-with-the-winner-of-the-next-iron-chef/#commentsFiled under: , ,

Food Network The Next Iron ChefPhoto 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.

Continue reading Chatting with the Winner of 'The Next Iron Chef'

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]]>food networkfood tvmarc forgionenext iron chefMichael D. AyersTue, 23 Nov 2010 11:00:00 ESTChatting with 'Top Chef Just Desserts' Runner-up Morgan Wilsonhttp://www.slashfood.com/2010/11/22/chatting-with-top-chef-just-desserts-runner-up-morgan-wilson/http://www.slashfood.com/2010/11/22/chatting-with-top-chef-just-desserts-runner-up-morgan-wilson/http://www.slashfood.com/2010/11/22/chatting-with-top-chef-just-desserts-runner-up-morgan-wilson/#commentsFiled under: ,

Top Chef Just Desserts Morgan WilsonPhoto: 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.

ar between.

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

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]]>bravoMorgan Wilsonto chef just dessertsMichael D. AyersMon, 22 Nov 2010 16:00:00 ESTRyan Seacrest As Jamie Oliver 2 [Video]http://www.slashfood.com/2010/11/22/ryan-seacrest-as-jamie-oliver-2-video/http://www.slashfood.com/2010/11/22/ryan-seacrest-as-jamie-oliver-2-video/http://www.slashfood.com/2010/11/22/ryan-seacrest-as-jamie-oliver-2-video/#commentsFiled under: , , ,

Photo: Slashfood


We can't imagine "Jamie Oliver's Food Revolution" without Jamie, but, if things had gone Oliver's way back in 2008, the show would have been hosted by "American Idol" star Ryan Seacrest.

In the first segment of an exclusive three-part Slashfood interview with Jamie Oliver (parts 2 and 3 run tomorrow and Wednesday), the English chef reveals that he didn't want to host the American version of the show he had launched in England, and asked Seacrest to take on the job. "I had heard he was into food politics," Oliver said.

Although Oliver had experienced success on American TV with his "Naked Chef" series, on Food Network, he had been trying to pitch a prime-time show here for six years, based on the television docs he'd made in England about trying to improve school lunches and the local diet in Rotherham, South Yorkshire. But he was doubtful that he was well-known enough in the States to pull off it off here. So he emailed Seacrest, who he didn't know at the time.

Seacrest expressed interest, but after Oliver sent him a full proposal, the American Idol host said 'It's not for me, but I'll help you do it,'" Oliver recalled.

Continue reading Ryan Seacrest As Jamie Oliver 2 [Video]

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]]>food networkjamie olivers food revolutionAllen SalkinMon, 22 Nov 2010 15:00:00 ESTChatting with the Winner of 'Top Chef Just Desserts'http://www.slashfood.com/2010/11/19/chatting-with-the-winner-of-top-chef-just-desserts/http://www.slashfood.com/2010/11/19/chatting-with-the-winner-of-top-chef-just-desserts/http://www.slashfood.com/2010/11/19/chatting-with-the-winner-of-top-chef-just-desserts/#commentsFiled under: ,

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.

Continue reading Chatting with the Winner of 'Top Chef Just Desserts'

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]]>Gail Simmonstop chefTop Chef Just DessertsMichael D. AyersFri, 19 Nov 2010 11:00:00 ESTChatting With the Latest Exiled 'Next Iron Chef'http://www.slashfood.com/2010/11/16/chatting-with-the-latest-exiled-next-iron-chef/http://www.slashfood.com/2010/11/16/chatting-with-the-latest-exiled-next-iron-chef/http://www.slashfood.com/2010/11/16/chatting-with-the-latest-exiled-next-iron-chef/#commentsFiled under: ,

Next Iron Chef Top 4 ContestantsPhoto: 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.


Continue reading Chatting With the Latest Exiled 'Next Iron Chef'

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]]>food networkInterviewsnext iron chefMichael D. AyersTue, 16 Nov 2010 10:00:00 ESTChatting with the Latest Exiled 'Top Chef Just Desserts' Contestanthttp://www.slashfood.com/2010/11/12/chatting-with-the-latest-exiled-top-chef-just-desserts-contest/http://www.slashfood.com/2010/11/12/chatting-with-the-latest-exiled-top-chef-just-desserts-contest/http://www.slashfood.com/2010/11/12/chatting-with-the-latest-exiled-top-chef-just-desserts-contest/#commentsFiled under: ,

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.

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

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]]>gail simmonstop cheftop chef just dessertsZac YoungMichael D. AyersFri, 12 Nov 2010 12:00:00 ESTChatting with the Latest Exiled 'Next Iron Chef'http://www.slashfood.com/2010/11/09/chatting-with-the-latest-exiled-next-iron-chef/http://www.slashfood.com/2010/11/09/chatting-with-the-latest-exiled-next-iron-chef/http://www.slashfood.com/2010/11/09/chatting-with-the-latest-exiled-next-iron-chef/#commentsFiled under: ,

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.''

Continue reading Chatting with the Latest Exiled 'Next Iron Chef'

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]]>InterviewsNext Iron ChefMichael D. AyersTue, 09 Nov 2010 12:00:00 EST