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About a year ago, I made a very conscious choice to Eat Green. I have always felt strongly about preserving our planet. My father, a chemical engineer and avid nature lover, has spent most of his life actively trying to clean up the mess and waste we have created. He taught me from a young age that this planet is precious. Everyone must take responsibly for his or her actions, especially with regard to the impact we have on the world around us. But it was only recently that I decided to reexamine what I personally can do to tread more lightly on the Earth.
It happened very shortly after the 2006 Food & Wine Classic in Aspen. Food & Wine decided we needed to do something BIG for the event’s upcoming 25th anniversary, which we celebrated last June. We wanted to create a project that would cause a...]]>
Here’s the funny thing about television reality competitions: You can plot and plan, you can think you know exactly who deserves to win and who should be sent home, you can place your bet on your favorite player, but when the moment finally arrives it’s anyone’s game. Heading into the final challenge of our third season, I was prouder than ever of the three chefs who made it. Casey, Hung, and Dale have all fought incredibly hard, tackled their own demons, and cooked their brains out to be there. They have each shown us, at different points in the course of the show, that they are all strong, committed chefs with well-trained palates, sharp skills and the ability to think on their feet.
Dale overcame the heartbreak of losing his restaurant and had not cooked for over a year before dusting off his knife kit and diving back into the fire. How lucky...]]>
Arriving in Aspen for our Season Three finale was for me a little like coming home. Since I have the great fortune of spending time there on a regular basis to work on the annual FOOD & WINE Classic in Aspen, which takes place each June, I know the town and many of its generous and colorful residents fairly well. Although I am there at least three times a year, I rarely get the chance to take in the local culture and activities, save for the occasional half day of skiing if my meetings finish early enough, or a quick hike on one of the area’s exquisite trails. I have certainly eaten in many of the town’s fine restaurants, but have never been invited to one of its legendary ranches to dine with local cowboys and cowgirls. When we were informed that this would be the Elimination Challenge scenario, I knew we...]]>
Just back from a whirlwind weekend in Los Angeles for the 59th Annual Emmy Awards. Top Chef was nominated for Outstanding Reality-Competition Program, an incredible feat in itself, and we were all so honored to be there and celebrate. Tom, Padma, Ilan, and I were overwhelmed by the incredible outpouring of enthusiasm and support for the show, not only from the fans we met along the way, but also from some of the very actors, directors, and producers whom we revere for their own television accomplishments.
Never in a million years could I have imagined the likes of Patricia Heaton, Rex Lee, Judith Light, and the producers of Ugly Betty or The Sopranos telling me how much they love watching each week! It was the thrill of a lifetime and an experience I will not soon forget. Even though we did not win in our category (Amazing Race has taken the title five...]]>
From where I sat as an armchair judge, this appeared to be one of the most promising Elimination Challenges our chefs have faced thus far. I assure you, I do not fly first class all that often, but in my opinion our chefs had nowhere to go but up. It is safe to say that airplane food is one culinary genre that could use a serious upgrade across the board. The majority of my mile-high gastro-explorations have left something to be desired. The best dish I ever ate on a plane was my own creation at the first-class make-your-own-sundae bar on a late-night flight from New York to California about two years ago. Does that even count? I mean, no “cooking” actually went into its preparation unless you count the warming of hot fudge sauce.
Well, at long last, many airlines are starting to do something about this. With programs in place such...]]>
As much as he may be a pain in the butt, I must admit that, from the start, I have had a soft spot for Howie. I can’t help it! Maybe it’s because I have always been a fan of bulldogs? They happen to be my favorite canines. While they may be grumpy, and not so pretty, there is something about their gruff disposition that I am certain masks a softer, fuzzier side.
Since the first day on set, when we taped the Season One vs. Season Two Episode (“4 Star All Stars”), and he was seated at my table, I knew he would be a controversial, entertaining personality in the kitchen. From my experience on Top Chef, controversy makes for great television. What I especially like about him is his ability to not only speak his mind about anyone and anything (including his own failings), but also how eloquently he is able...]]>
Before delving into this controversial episode, I wanted to respond to those who have been asking where I’ve been the last few episodes. Thanks so much for your interest and support. Rest assured I will be returning to the show in two weeks for the duration.
The season was taped during the month of April, a very busy time at Food & Wine magazine. It is not only when the annual Food & Wine Best New Chef awards are announced at a splashy gala celebration in New York, but is also just weeks away from the biggest event of our year, the Food & Wine Classic in Aspen -- the production and management of which I am largely responsible for.
At the same time, Bravo was looking for more ways to incorporate other judges into what is already a limited panel of only four seats. Putting Ted Allen in my...]]>
In January 2003, the New York restaurant community went to war and -- for better or worse -- I was on the front lines.
I was working for Daniel Boulud’s empire of acclaimed French restaurants, which included New York’s DANIEL, Café Boulud, DB Bistro Moderne, and others set to open in Palm Beach and Las Vegas. I managed special events, cookbook projects and publicity, making me one of the first to learn he would be adding fresh black truffles to his already famous $29 DB Burger and charging an unprecedented $50 for the dish.
This may not sound like a reason to get out the battle armor, but let me explain: To begin with, this was no ordinary burger. It comprised an exterior of ground sirloin with a filling of boned short ribs braised in red wine, plus foie gras, black truffles and a mirepoix of root vegetables. Its homemade bun was...]]>
Luckily, Chef Govind Armstrong was in town and immediately made us very comfortable at the bar. While his bartender plied us with a slew of creative and potent cocktails, he instructed his kitchen to bring out a series of fabulously decadent snacks for us to try. The few I remember most were rich Kobe-style beef sliders, quarters of grilled cheese sandwiches with a plate...]]>
When I was about eight years old a new food company sent my mom --- a food writer and cooking teacher -- a large crate of frozen dinners to write about in her weekly newspaper column. Opening that crate was a true revelation for my older brothers and me. Until that moment, we never knew food could come broken into four separate compartments: for green beans, mashed potatoes, roast turkey doused in gravy and, finally, a small cherry crumble -- all ready in less than 20 minutes. How it all tasted (synthetic and terribly overcooked) was beside the point. What mattered to us was how fun it was. Now, without supervision, we could prepare dinner ourselves without relying on Mom and eat it right in front of the TV! For at least a week, my poor mother had a hard time getting us to eat anything else.
The frozen food industry has matured a...]]>
