Krista Simmons

Krista Simmons explores the similarities between cooking and burlesque.

on Aug 31, 2012

There really is a playful dance that the chefs have do in the kitchen, knowing how to tease the palate, and exactly when to execute that one explosive moment that wows the crowd. In the quickfire, the Masters did just that; even the dishes that Dita was least fond of seemed pretty darn sexy. 

Though most of the dishes looked divine, to me, Chris' dish was serious food porn. What can I say? Some girls like love poems and long walks on the beach, but for me, foie gras and figs and roses are the epitome of sexy. Perhaps this is why I'm still single.  

But I digress. Back to burlesque. Another element of the dance that applies in the kitchen is timing. Just as a dancer slowly coaxes off her glove to the baseline in “Fever,” the kitchen brigade has to stay coordinated with the firing of their dishes. A good expediter will make it seem effortless. I've worked in kitchens were it sometimes seems that the staff is reading each other's minds, and the only voices you'll hear is an occasional “oui, chef” after the expediter calls an order. But that can all quickly turn to chaos. And in the elimination challenge, we saw how critically that impacts everyone.