Betty Fraser

Date of Birth: September 21, 1961
Astrological Sign: Virgo
Current job: Restaurateur, Caterer
Cooking experience: 10 years catering
Restaurants you have worked at: Grub in Hollywood, As You Like it- Los Angeles.
Chef(s) you admire: Jamie Oliver, Nigella Lawson
Your top three favorite cookbooks are: Jamie Oliver, Blue Ginger, Ming Sous, Best of Food and Wine 2005
Your must-have kitchen accessory is: Mandolin
What is your go-to ingredient? Quality Olive Oil or Butter
How many courses should a meal have? In La- 3 or 4. Folks are very health conscious
What's your favorite course? Appetizer
What famous person, living or dead, would you like to make a meal for? Harrison Ford
And, what would you serve them? My Root Vegetable Risotto with a fresh herb rubbed t-bone steak.
What's your favorite style of cooking? Rustic
What nationality of food do you like the best? Spanish
What's your favorite meal of the day to prepare? Cocktail Hour Appetizers
Where do you find inspiration when creating a new dish? My crazy brain and nature.
Who has been your greatest inspiration in the kitchen? My business partner Denise – her creativity and work ethic are amazing.
What is your favorite comfort food? Tuna Melts and Pizza
What restaurant do you want to eat at that you haven't eaten at yet? Jar, Providence, and Water Grill- all in LA.
What do you serve at Thanksgiving dinner? Usually roasted pork tenderloin with mashed sweet potatoes, green beans and Grandma's Famous Shrimp Salad.
What's your favorite dessert? Bread Pudding of Banana Splits. I love Crème Brulee.
Are there wines or liquors that you cook with? I cook a lot with White Wines, Cognac and Rum.
How much time do you spend cooking a meal just for yourself? 10 minutes
How do you react when a customer sends something back to the kitchen? I'm personally offended. I know how delicious our food is- I'd have to say in 5 years, things have been sent back maybe three times.
Do you have a lucky charm of any kind during the competition? Yep. I pray a lot!
How do you handle the pressure of competition? I try to focus on what I'm doing and do what I know.
Who was your favorite Chef from Season 1 of Top Chef, and why? Lee Anne, she was talented and strong in a wonderfully kind way.
What scent in the kitchen do you love – what ingredient smells the best? Madagascar Vanilla Beans- and fresh garlic sautéing in olive oil.
What ingredient(s) do you avoid/dislike? Brain
What's your secret splurge at the grocery store? I love all the elegant new flavored salts: truffle, Lavender, and Hawaiian.
What's your favorite midnight snack? Pizza