YumSugar

Let's Dish: Top Chef 4.13 - Going Whole Hog

YumSugar — Thu, 05 Jun 2008 02:02:33 -0700

In the first half of this season's finale, we went from four Top Chef contestants, to three. It was a real treat of a challenge with loads of fresh Puerto Rican produce, and some high stakes drama. It was a fun watch, but the end might not please a lot of you, so let's start talking about it. Did you watch? Tell us what you thought in the comments! To check out my talking points, read more.

First of all, Lisa's new hair-do: Love it or hate it?
The tropical fruit spread looked great, but do you remember the one from Hawaii in season two? This one was nothing compared to that one, no?
Did you see the scene where Richard nearly caught fire? At first I thought it was a weird CG effect.
Would you eat that pig on a spit?
Stephanie said she tried to pair chefs and sous chefs who got along well. Do you think that was true?
Have you missed Andrew's one-liners?
How awful would you have felt if you were Dale? Also, weren't you impressed with Stephanie's ability to keep cool and go with it?
How is Richard going to get that car home from an island? More seriously, how did you feel about his win?
Were you surprised to hear that Antonia was going home?
What do you think about Lisa's congratulations comment and Richard's bronze medal comment? Do you think it was bad form for them not to say congrats, or do you think it was bad form for her to call it out?
What have you thought of this season so far? Who are you rooting for?

View 25 Photos ›

Photos courtesy of Bravo

Oh Hey, Lisa Fernandes Doesn't Really Hate on Bloggers

YumSugar — Fri, 13 Jun 2008 14:30:04 -0700

Love her or hate her - and I have a feeling I know where most of you stand on this one - Lisa Fernandes is a passionate chef. She showed that her fiery personality and kitchen skills could put her on the path to becoming a Top Chef. Unfortunately for her, she fell just short and had to settle for a runner-up prize.

I recently had the opportunity to sit down and chat with Lisa. We spoke about bloggers, her bad reputation, and things she would have done differently. Is she rude, or was she just portrayed that way? Find out when you read more.

YumSugar: How'd you end up at Top Chef; what made you audition?
Lisa Fernandes: They contacted me, and they wanted to meet me and chat with me. They really liked my resume, and the next thing I knew it was like, "Hey, you're leaving in two weeks."

YS: Was it what you expected?
LF: I knew it would be everything I expected and then some. It was stressful. I didn't realize how the whole TV world works. They're hurry up and wait, and there's not a lot of sleep. You can' t go to the bathroom or smoke a cigarette without someone watching over you. You have to ask for permission for everything; it was a bit weird.

YS: You were definitely this season's "bad guy." Do you think you deserved the reputation?
LF: Well, with the cameras running 24/7, you only get to see a small portion of everyone's personality. So it's a selective reality show; you only see what they want you to see.

YS: So do you think you were portrayed unfairly?
LF: Well, there's a lot more to my personality. Like in the finale, it's me, not stressed, just relaxed and running around cooking. It's my passion and my life. I'm glad that they just let me show that.

YS: You did Asian food for most of the season, so why did you decide to do Latin food in the first half of the Puerto Rico challenges?
LF: Asian and Latin foods are similar - well, not totally similar, but they have similar flavors, and I lived in south Florida for six years, and I thoroughly enjoy cooking Latin food. Asian and Latin are my two favorites.

To be in Puerto Rico and cooking for Puerto Rico natives was an honor. I felt that I should really try to showcase that I don't only cook Asian. I wanted to cook everything that was local and fresh and do a great job doing it. I mean, I'm not going to cook Asian food for the rest of my life.

YS: You really seemed to hit your stride during the last challenge. Like you mentioned, you appeared calm and collected. Why do you think that is?
LF: That's really how I cook and how I am in the kitchen. There's a time for stress and a time for focusing on the task at hand. You don't have to be running around like a maniac, getting wrapped up in your own head. You have to stay calm. This is what I do for a living, and what I do for fun, and what I do all the time. I don't need to be stressed out.

YS: So what was going through your mind during judges' panel? How long were you there, can you say?
LF: Well, let's just say it takes a really long time. You're standing there, listening to them, it's all important feedback, stuff you need to take in and remember. Stuff you should focus on for the next time you cook for everyone. Then I'm also listening to tallies, and I'm listening to who's in the lead.

YS: Speaking of which, a lot of people feel the scene where you're tallying up who won and not including Richard was pretty rude. Did you even realize what you were doing?
LF: Again, it's selective reality. It's only a small part of the conversation. They film so much that they pretty much have a reaction shot for everyone with every kind of facial expression. It was a very calm conversation that I think Richard actually started. It wasn't meant to be rude towards him at all. I hope he knows that wasn't the case. Although even from the way they edited judges' panel, didn't it seem that way, that Steph had two and I had two?

YS: Sure, it seemed like it was split between you two.
LF: Exactly, and I'm a direct and straightforward person. You get it all out in the stew room. We're not allowed to talk to each other until we get there, so you just put everything on the table.

YS: Since you've mentioned being direct, you recently said some unflattering things about bloggers. Do you really think that every blogger can't cook or afford to eat out? Do you stand by those words still?
LF: I want to apologize for the way that came across. There was a lot of negative things about me, and I was trying not to pay attention to it, but it was just getting to me. I invite anybody to come and have me cook for them. I do apologize.

YS: So what are you up to these days?
LF: I'm actually working at Mai House [where Spike was]. Spike is helping his family open a restaurant in DC, so he brought me in to watch stuff for him. I'm playing around and having a great time.

Photos courtesy of Bravo

All-Star Lineup Announced For Top Chef: Masters

YumSugar — Tue, 07 Apr 2009 15:08:48 -0700

If you're already missing your weekly dose of Top Chef, don't fret: Bravo has announced the cheftestant roster for Top Chef Masters, a new series premiering June 10.

In addition to its impressive cheftestant list and exciting new lineup of judges, the new show will also feature special appearances from a number of personalities, ranging from the predictable (previous winners, Tom, Padma, and Gail) to the surprising (Neil Patrick Harris, Zooey Deschanel, writers and producers of Lost). The show has 24 of the country's most prominent chefs vying for a $100,000 charity prize. Like its original counterpart, each episode on the spinoff show will include a quickfire and an elimination challenge - except the first six episodes of Masters will consist of four chefs competing to name a winner. The six winners will then convene in the final four weeks and one person will be eliminated each episode until the finale, when the last one standing earns the title of Top Chef Master.

A surprising number of celebrity chefs were rumored to be on the show, and while some of the information turned out to be untrue, some of it was right on point. To find out which celebrity cheftestants will compete, read more.

Rick Bayless – Frontera Grill, Chicago, IL
Wilo Benet – Pikayo, San Juan, Puerto Rico
John Besh – Restaurant August, New Orleans, LA
Graham Elliot Bowles – Graham Elliot Restaurant, Chicago, IL
Michael Chiarello – Bottega Restaurant, Yountville, CA
Michael Cimarusti – Providence, Los Angeles, CA
Wylie Dufresne – wd~50, New York, NY
Elizabeth Falkner – Orson, San Francisco, CA
Hubert Keller – Fleur de Lys, San Francisco, CA
Christopher Lee – Aureole, New York, NY
Ludo Lefebvre – Ludo Bites, Los Angeles, CA
Anita Lo – Annisa, New York, NY
Tim Love – The Lonesome Dove Western Bistro, Fort Worth, TX
Rick Moonen – Rick Moonen’s RM Seafood at Mandalay Bay, Las Vegas, NV
Nils Noren – French Culinary Institute, New York, NY
Lachlan McKinnon Patterson – Frasca Food & Wine, Boulder, CO
Cindy Pawlcyn – Mustards Grill, Napa Valley, CA
Mark Peel – Campanile, Los Angeles, CA
Douglas Rodriguez – Alma de Cuba, Philadelphia, PA
Michael Schlow – Radius Restaurant, Boston, MA
Art Smith – Table Fifty-Two, Chicago, IL
Suzanne Tracht – Jar, Los Angeles, CA
Jonathan Waxman – Barbuto, New York, NY
Roy Yamaguchi – Roy's Restaurants, San Diego, CA

Do you have any pre-show predictions? Who will you be rooting for?

Source

Girl Talk With Top Chef Antonia Lofaso

YumSugar — Fri, 06 Jun 2008 08:00:08 -0700

On this week's Top Chef, we saw final-four contestant Antonia Lofaso leave Puerto Rico. When I spoke to her yesterday, she was in New York lunching with fellow finalist Stephanie. The two chefs were in town for Bravo's A-List Awards, and Antonia was nice enough to take a break from her meal of gnocchi and sweetbreads to chat about her time on the show.

Antonia isn't just a Top Chef contestant; she's also a fan who has watched the series since the first season. To hear how her experience compared to what she'd seen on TV and find out what her 8-year-old daughter thought of it all, read more.

YumSugar: How’d you get involved in Top Chef?
Antonia Lofaso: It was actually something that came through my restaurant group. [Production company] Magical Elves did a little scouting, and they made a recommendation. At that point I was just turning 30 and wanted to put myself out there and push myself.

YS: So were you a fan of the show before?
AL: I’m a huge fan of Top Chef. I watched it since season one. It was kind of nerve-wracking watching it: The day before I left, it was the episode of season three where they had to cook on the plane. I thought, oh my goodness, am I really going to do this right now?

YS: Do you think what viewers see is an accurate representation of what really happens?
AL: I think the show is very accurate. Obviously in the long run, there needs to be a story told and people want to see a story. But for the most part, everyone says what they say and looks the way they look and does what they do. Someone could say, "Oh that was misconstrued," but you did say it. I’m waiting for Top Chef to have replays, where you say, “I didn’t do that,” and then you see Padma hit the switch.

YS: How long were you at judges' table? What was going through your mind?
AL: The whole process goes on for hours. By then it was six o'clock in the morning, and we'd been up since 8 a.m. the previous day. It’s like that movie Defending Your Life. You get up there and talk about your concept. They want to understand the story you’re trying to tell, what experience you were trying to get across with your food. And they let us talk for as long as we need to, so that they have all the information they need to make a proper decision.

YS: What would you have done differently in this challenge?
AL: If I could do it again, I don’t think conceptually I would have done anything differently. I felt like I really wanted to take advantage of the ingredients we had and make it more about the island than about doing pork belly the way I’d normally do pork belly. Execution-wise, absolutely I would do it differently. That’s where I fell the most short was on my execution. I pride myself on being a very strong technical chef, so to be called out for that was hard.

YS: You seemed a bit more frazzled in this episode than in past challenges.
AL: I actually felt that. My restaurant just opened eight weeks out from the show, and to tell you the truth, I wasn’t there mentally in any capacity that I should have been. I got off the plane in Puerto Rico, and my head was still in California. Not that that’s any excuse, but it was just disappointing. Of course everyone’s like, you just opened a restaurant, you haven’t seen your daughter. I knew all this, but I still love the fact that I'm able to produce under those circumstances, and unfortunately I didn’t produce. For me that is upsetting.

YS: How is the restaurant going?
AL: The restaurant is going really, really well. I’m blessed. I’ve got a great location, and the restaurant group is full-force ahead. They plan on opening Foxtail at the Sahara hotel in Las Vegas next.

YS: You said that your daughter told you to win or not come home. Were you allowed back in the house?
AL: Yes I was. My daughter was very sweet actually. You always teach kids that whether or not you win or lose isn’t important, and when I got home it was very, “Aww, don’t worry mommy, at least you tried.” She liked seeing me on TV, but I think it was more exciting for her friends at school. I’m definitely the cool mom.

YS: So this is probably a silly question, but who do you think should win?
AL: I’m sitting here with Stephanie, so I have to say Stephanie. I really hope that Steph takes it. She has a huge heart and great integrity. I love Richard 100 percent, but of course, we’d love to see a woman win this year. And if it’s not going to be me, it’s going to be her.

Photos courtesy of Bravo

Monday's Leftovers: Pastelón de Papa

YumSugar — Mon, 29 Dec 2008 08:00:03 -0800

With the New Year approaching, perhaps you'll embrace the idea of cooking new things. If your freezer's still stocked with leftover ground beef, why not pass up the tacos and spaghetti in favor of this Pastelón de Papa?

Popular everywhere from Puerto Rico to Peru, this Latin classic is a cross between shepherd's pie and potato casserole. The fact that it's a self-contained meal makes it a plus for eating on the run. To get the recipe, read more.

Pastelón de Papa
From Every Day With Rachael Ray

Ingredients

4 pounds potatoes, peeled and cut into 1-inch chunks
1 stick (4 ounces) unsalted butter, plus 2 tablespoons melted
2/3 cup milk
2 large eggs
1 1/2 pounds lean ground beef
1 large green bell pepper, finely chopped
1 medium onion, finely chopped
1/2 cup chopped green olives
1/4 cup chopped cilantro
1 tablespoon tomato paste
Salt and freshly ground pepper
1 cup frozen string beans, thawed
Paprika, for dusting

Directions

Preheat the oven to 400°F. Place the potatoes in a large pot of cold water and boil until tender, about 15 minutes; drain. Add the stick of butter and the milk and mash. Set aside.
Place the eggs in a small saucepan and add cold water to cover by 1 inch. Bring to a boil, then turn off the heat, cover and let stand for 10 minutes. Remove the eggs and place in a bowl of ice water; when cool, peel and chop.
In a large skillet over high heat, brown the beef, stirring occasionally, for about 10 minutes. Stir in the bell pepper and onion and cook for 5 minutes. Add 1/2 cup water, the olives, cilantro, tomato paste, and salt and pepper to taste.
In a 9-by-13-inch pan, layer half the mashed potatoes, the ground-beef mixture, string beans and chopped eggs. Top with the remaining mashed potatoes, brush with the melted butter and dust with paprika. Bake until golden, about 30 minutes.

Serves 6.

Print recipe with images | without images

YumSugar's Top 10 Things Found in Aspen

YumSugar — Mon, 23 Jun 2008 10:15:15 -0700

During the three days PartySugar and I spent at this year's Food and Wine Classic, we came across a lot of amazing and tasty things. From pork to peas, we were treated to some of the best food from some of the most amazing chefs on the planet. It was a difficult task, but I've rounded up my top 10 favorite things. Read them below and then be sure to click through for all the pictures.

David Chang's Pork Party (specifically the pork buns)
We were lucky enough to attend the David Chang and friends after-party on Saturday night. The highlight was chowing down on his pork buns and wraps, and then learning that there was also crab and whole roasted piglets.
Ming Tsai with tofu on his face
During his cooking demonstration, Ming got a piece of tofu on his face. When he looked at the mirror (which was facing the crowd) he said, "I can't see it, all I see is white people."
Jose Andres cooking with his 9-year-old daughter Carlota
He has such a great personality and is so much fun to watch. Having his daughter help on stage made it even more fun.
Jeremy Fox's Best New Chef dish
I was a bit dubious about the Best New Chef's pea, mint, white chocolate, and macadamia nut concoction, but it was so delicious! I couldn't stop eating them, PartySugar practically had to pull me away from the the table.

To discover what else made my list, plus a gallery of images, just read more.

The gorgeous weather and scenery
I had never been to Aspen before, and what you hear is true. It is absolutely gorgeous there.
The Puerto Rican pig party during the tasting
On the last day of the event, the Puerto Rico booth celebrated by bringing in an entire pig on a spit. They also brought their own traditional band, creating a dance party right in the center of the tent.
Laura Werlin's Raw Cheese class
I had the opportunity to take a class with cheese guru Laura Werlin. At 11 a.m. I already had eight amazing cheeses and three glasses of wine.
Talking to Wylie Dufresne about pork
At the David Chang party, Chef Dufresne was serving up roasted pork. I wanted to shake his hand, but it was dripping with pork fat.
The banter between Tom and Padma
Tom and Padma held a cooking demonstration where they each cooked dishes, and bickered like old pals. At one point Padma even referred to Tom as her TV husband.
Iron Chef Masaharu Morimoto walking around with a humongous fish slung over his shoulder.
The picture pretty much says it all.

View 16 Photos ›

Krispy Kreme's New Plan: Smaller Stores and Soft-Serve

YumSugar — Mon, 22 Sep 2008 15:00:28 -0700

After three years of floundering sales, Krispy Kreme has unveiled a new business plan. The doughnut chain famous for its hot-off-the-line, melt-in-your-mouth glazed doughnuts will roll out its own brand of soft-serve ice cream, Kool Kreme. The company also plans to open smaller-sized stores and expand its overseas market share.

Later this year the Winston-Salem, NC-based company plans to open smaller, less costly stores. Shops continue to open, with new franchises outside the United States, in Puerto Rico and Australia.

Kool Kreme has already been tested in markets such as such as Tacoma, WA, and will feature flavors such as Very Vanilla and Deep Chocolate, along with a toppings bar. Krispy Kreme is clearly trying to capitalize on the growing trend of frozen yogurt stores such as Pinkberry and Tasti-D-Lite, but I can't help but think that this move comes a year or two too late, as big cities have already become oversaturated with frozen dessert options. Will you try the latest offering from Krispy Kreme?

Source

Let's Dish: Top Chef 4.12 - Off to the Butchers

YumSugar — Thu, 29 May 2008 01:18:57 -0700

After last night's Top Chef we are finally down to the final four. However before we can head to Puerto Rico, we have to chat about the final elimination. Unlike some of the previous challenges, I was really excited to see the chefs in the kitchen. Watching them work in their natural environment was refreshing and fun, and seeing Chef Tom come help them was also exciting. So what did you think of it? Find out what I have to ask when you read more.

Did the quickfire make you nervous? I always get nervous when knives and timers mix.
When they were cooking the quickfire, what did you think of all the butter Antonia was basting her steak in?
Say what you want, but you have to admit that Spike's butchering skills did seem pretty impressive, no?
Would you eat peanut butter mashed potatoes?
Wasn't it nice to see the three former winners? Did you notice how Ilan was only in a t-shirt?
I loved that they got to work with Chef Tom in the kitchen, how about you?
What do you think about Spike insulting Rick Tramonto for having frozen scallops? Do you believe that he was sincere about not knowing where that comment came from?
Weren't they all cute in their hand-holding solidarity?
Do you think Stephanie deserved to win? Which dish did you want to try?
What do you think about Spike leaving? Do you think he should have left over Lisa?
And finally, a bonus question. Who do you want to win the whole thing?

View 16 Photos ›

Photos courtesy of Bravo

Charlando Con Ingrid Hoffmann

partysugar — Wed, 05 Sep 2007 09:01:31 -0700

A few weeks ago YumSugar and I were lucky enough to speak with Food Network's newest star, the Latino sensation Ingrid Hoffmann. Born in Colombia and based out of Miami, Hoffmann is the Shakira of the culinary world - she's the first Spanish speaking celebrity chef to make the cross over and currently she has shows on both Food Network and Univision - making her the first person to have shows aired in both English and Spanish.

Like a breath of breezy ocean air, Ingrid is personable, likable, and ready to party. She has a certain flavor and spice that is apparent in both her cooking and her personality. To learn a little bit more about Ingrid and find out what her hectic schedule is like, read more

Party/YumSugar: How did you get into cooking?
Ingrid Hoffmann: I got into cooking when I was little. I would always cook with my mother.

P/YSugar: What is your biggest inspiration?
IH: The love of life. I get inspiration in the oddest places, like looking out the window or seeing a pretty plate. I approach food backwards. I'm very visual, I see the plate first then visualize the theme and the food and textures on top of it.

P/YSugar: What is your favorite theme?
IH: I rummage around the house and convert stuff I find into something else to be a part of the table. Anything to do with the beach. I've done a lot of catering and events and many of my ideas come from these weddings and parties I've done. I'm always thinking.

P/YSugar: What trends are emerging in the culinary world?
IH: It's a very interesting concept for someone to have two shows in two different markets like I do. Nuevo Latino, modern Latin food is a huge emerging trend. I love playing with dishes my grandmother would make and use real authentic ingredients to make something new and modern. Rum and fruit are very important to the Nuevo Andina, a huge movement that is taking place in Peru now. All these classically trained Peruvian chefs have returned home to combine the indigenous ingredients with the modern techniques to create a new type of cuisine.

P/YSugar: What are you hoping to teach to American people?
IH: People in America think that Latin food is Mexican food and I want to teach them that it goes above and beyond this. Each region of Latin and Southern America has its own type of cuisine. Mainstream America is not used to my type of food. It's a whole new thing - I add a lot of coconut, raisins, lime, and cilantro to dishes. I love fusing Asian flavors with Latin flavors. I love making ceviches. I use quinoa. Latin America is influenced by China and Europe, and that is reflected in our cuisine.

P/YSugar: What's your filming schedule like?
IH: I film in two-three month blocks on sets. The Food Network built me one here. Right now I'm in pre-production for my Latin show on Univision and I just finished shooting for the Food Network. When I'm shooting, I'm up every morning at 4:30 or 5 for make up because it takes 2 hours to get ready. I just got back from an amazing wine festival in Puerto Rico where I did some appearances for my Latin show. I'm very busy because I have to do this, the press on both sides.

P/YSugar: Do you cook at home?
IH: Yeah, absolutely! I always try to eat healthy.

P/YSugar: What's in your fridge?
IH: Always yogurt, milk, butter, herbs - I have a cilantro pot on my terrace - parsley, rosemary. I use a lot of woshy [worcestershire] sauce, avocado, tortillas, and arepas which are a type of Colombian tortilla.
P/YSugar: What's your advice to the everyday hostess?
IH: Pick smart menus. People like to do fancy stuff when they invite guests over, often choosing dishes they don't know how to make. Choose yummy things that you are not going to stress over. Make things three days ahead, two days ahead. Plan really well. Buy the ice and stock the bar five days before. Set the table three days before. Get as much as you can done before the day of the party.

P/YSugar: A successful party is...
IH: Picking a light and make ahead menu.

P/YSugar: What did you eat for lunch today?
IH: A churasco steak with jicama and watercress, radishes and arugula with olive oil and lime.

P/YSugar: How is it on Food Network vs Univision?
IH: It was a dream come true to be on Food Network. It's a challenge to do food that the general American public can relate to that wont upset the Latin population with my portrayal of their cultural cuisine. How do I keep everyone happy? Each has been amazing to me.

P/YSugar: What is your guilty pleasure food?
IH: Anything with starch in it. Rice.

P/YSugar: How has life changed since your show aired on Food Network?
IH: I'm doing lots more press. Life has gotten busier. I'm learning what is relevant to one market that is not relevant to another. Americans want things to be easy and Hispanics are much more price conscious of the menu. It's very interesting noting the difference between the two markets.

P/YSugar: What's next for you?
IH: Multiple shows. Obviously a dream would be to have a travel show But right now I just want this one to be a success.

Have you seen Ingrid's show, Simply Delicioso on Food Network? Now that you know a little bit more about her, what do you think??

Image Source

Bravo (Finally) Announces Top Chef 3 Contestants

YumSugar — Tue, 08 May 2007 17:53:46 -0700

On the heels of yesterday's random, miscellaneous Top Chef related news, comes official TC Season 3 news! Bravo TV has finally announced contestants and judges (don't worry, Padma's still the host). They've also let us in on this elusive mystery "special." As mentioned before, season 3 starts on Wednesday, June 13, but the June 6 special 4-Star All-Stars, which pits chefs from Season 1 and Season 2 against each other, sounds fantastic!

In addition to 15 new contestants, this season also has a new judge. That's right, Ted "Queer Eye" Allen is now officially a full-time TC judge! I don't know about you guys, but I am honestly excited about this - I love that guy. But enough of my blather, let's check out the contestants. To see the 15 hopeful contestants (8 guys and 7 ladies), read more

BRIAN
AGE: 34
HOMETOWN: Bend, Ore. currently resides in San Diego, Calif.
PROFESSION: Executive Chef, The Oceanaire Seafood Room
CULINARY EDUCATION: Western Culinary Institute
FAVORITE SIMPLE SUMMER RECIPE: Cold Beer, Cold Wine & Cold Seafood

A native of Oregon, Brian grew up inspired by his grandmother's cooking and by all the fresh seafood and produce the area offered. He soon set his sights on California, where he was recently voted 2007 Best Chef in San Diego for his work as Executive Chef at the Oceanaire Seafood Room. He's in constant competition with everyone in San Diego and makes it a point to do everything bigger and better in his restaurant. At the top of his game, Brian's high-energy makes him a whirlwind in the kitchen. Stay-tuned to see just how long he can live by his motto, "Love, peace and happiness."

CAMILLE
AGE: 34
HOMETOWN: Elizabeth, N.J. - currently resides in Brooklyn, N.Y.
PROFESSION: Owner/Chef, Paloma
CULINARY EDUCATION: Culinary School, Academy of Culinary Arts
FAVORITE SIMPLE SUMMER RECIPE: Mixed Greens Salad with Baby Grains

Camille hails from Puerto Rico, and is the proud owner of Paloma Restaurant in Brooklyn, New York. She incorporates Latin spice into her kitchen, and is all business when it comes to her cooking. Camille has a 5-year-old daughter, and attempts to stay positive and balanced by meditating with a 100-year-old Zen Master. She has worked in all aspects of the restaurant business, and often surprises people by her occupation. Camille says the world would be a better place if everyone knew how to cook.

CASEY
AGE: 29
HOMETOWN: Cedar Hills, Texas currently resides in Dallas, Texas
PROFESSION: Executive Chef, Shinsei Restaurant
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Big Burgers

The executive chef at Shinsei Restaurant in Dallas, one of the most successful in the state, Casey's cuisine incorporates Asian and Mexican cultural influences. This rising star lives by her simple yet time-tested cooking philosophy - serve food that people want more of. Casey names tartare the most romantic dish because it's raw, risky, ice cold and delicious. Her outgoing and confident manner will "serve" her well in the competition.

CHRIS
AGE: 31
HOMETOWN: El Toro, Calif. currently resides in Venice, Calif.
PROFESSION: Private Chef
CULINARY EDUCATION: Associated Culinary Arts (CSCA)
FAVORITE SIMPLE SUMMER RECIPE: Marinated Tomatoes with Beef and Cheese

A true Californian at heart, Chris is a private chef who has worked for the likes of author and columnist Arianna Huffington and the Marciano Family of the Guess Corporation. An ex-volleyball player standing at 6'8" it seems everyone looks up to him. Chris is motivated to live life to the fullest having overcome testicular cancer. He has a competitive spirit and the utmost confidence in his culinary skills.

CLAY
AGE: 28
HOMETOWN: Northern Mississippi currently resides in Santa Barbara, Calif.
PROFESSION: Sous Chef, Santa Barbara University Club
CULINARY EDUCATION: Self-Taught

Clay says he is just a good ol' boy from Mississippi. Self-taught, Clay developed his skills from working his way up the ladder in various kitchens and truly feels he has an innate talent. Now living in Santa Barbara, he is a sous chef at the renowned Santa Barbara University Club. Clay has enjoyed bringing his southern style cooking to California and will definitely bring some different flavors and styles to the judge's table this third season.

DALE
AGE: 34
HOMETOWN: Chicago, Ill.
PROFESSION: Chef/Consultant
CULINARY EDUCATION: Self-Taught
SIGNATURE DISH/CUISINE: Croque Monsieur

Chicago native Dale has been a chef for six years, with plans underway to open his own restaurant. Whether he's cooking four-star meals, diving, or doing gymnastics, Dale's competitive edge is undeniable. He has created something he calls "flavor math," where the right number of spices can bring the perfect flavor and taste. He uses French American cultural influences in his cooking, and is serious about putting his skills to the ultimate test. He loves the fact that the other contestants could be "out-cooked by a queer." Dale will say what everyone else is thinking.

HOWIE
AGE: 31
HOMETOWN: Miami, Fla.
PROFESSION: Executive Chef
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Seared Scallops with Chorizo and Corn Emulsion

A Miami native, Howie claims home-court advantage in this competition. A true chef at heart he can't help but let his passion come through in everything he does. Due to his father's early death, Howie was raised by women and has no problem communicating his feelings. A chef for 10 years, his culinary expertise is contemporary American, Asian, and Mediterranean cuisines. A "hurricane" in the kitchen, he loves to source the best products and let them speak for themselves.

HUNG
AGE: 29
HOMETOWN: Pittsfield, Mass. currently resides in Las Vegas, Nev.
PROFESSION: Sous Chef, Guy Savoy
CULINARY EDUCATION: A.O.S Culinary Arts, C.I.A
FAVORITE SIMPLE SUMMER RECIPE: Heirloom Tomatoes, Balsamic Vinegar, Basil, Mint & Extra Virgin Olive Oil

Hung works as the Executive Sous Chef at one of the most expensive restaurants in Las Vegas, Guy Savoy. Born in Vietnam and trained in classic French and Asian cuisine, he believes in cooking from the soul. Hung especially loves seafood because he says there are a million varieties and flavors to combine. He has traveled the world over learning different types of cuisines, and speaks four languages. He incorporates Asian, French and Spanish influences in his cooking. If he were a food, he says, "I would be spicy chili - it takes a while to get used to, but once you eat it you always come back for more."

JOEY
AGE: 29
HOMETOWN: Franklin Square, Long Island, N.Y. - currently resides in New York City
PROFESSION: Executive Chef, Caf Des Artistes EDUCATION: Peter Kump's New York Cooking School
SIGNATURE DISH: Caramelized Diver Sea Scallops with a Wild Mushroom and Truffle Risotto

A native New Yorker and four-star chef, Joey has worked at some of New York City's premiere restaurants - including Waters Edge, Jean Georges, Vong, and most currently Cafe de Artistes. His cooking is influenced by world cultures, and he loves to serve simple, light food always on a hot plate. Joey's intense passion and playful mentality make him a serious contender. His romantic self enjoys whipping up white chocolate and coconut-dipped strawberries with Veuve Clicquot Champagne - while his aggressive self lives by the motto - if you can't take the heat, get the f*** outta the kitchen.

LIA
AGE: 28
HOMETOWN: Tacoma, Wash. - currently resides in Brooklyn, N.Y.
PROFESSION: Executive Sous Chef, Jean Georges
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Guacamole

Originally a literature major, Lia found her passion in cooking and never looked back. Currently the executive sous chef at Manhattan's elite Jean Georges restaurant, this self-taught, self-starter knew that to be the best - she had to train under the best. She has honed her skills at Jean Georges and now feels she is one of the top line cooks around. Living in New York, she has been influenced by many different types of food and calls her signature style eclectic. Lia feels it's key to always be proud of what you do.

MICAH
AGE: 33
HOMETOWN: South Africa currently resides in Boca Raton, Fla.
PROFESSION: Caterer/Owner, The Wandering Chef Caterers
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Gazpacho Made from Sun-Almost-Ripened Tomatoes

A world-traveled single mother, Micah currently owns her own catering company. Best known for her eclectic world cuisine, her customers rave about her specialty - guava chili glazed lamb chop with passion fruit mint sauce. She thrives on usually being the only woman in the kitchen and loves when people underestimate her. For fun, she used to race sailboats and enjoys fishing if she can cook what she catches. An English Literature major, Micah was a restaurant reviewer and the editor of a boating magazine. She is currently at work on a children's book entitled "Silly Tilly Cooks Fusilli."

SANDEE
AGE: 39
HOMETOWN: Saint Simon's Islands, Ga. currently resides in Miami Beach, Fla.
PROFESSION: Executive Chef, Tantra
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Grilled Watermelon

A Georgia native, Sandee specializes in southern soul food. Her signature dish is grilled hamachi collar with southern collard greens and soy sherry reduction with jalapeno corn bread. Enough said. Not a chef by trade, Sandee never attended Culinary School and has only worked at Tantra, a hot South Beach restaurant. Hired as a line cook, she has worked hard and studied just about every book around to become the Executive Chef. Since taking over the kitchen at Tantra, she has received 3-stars and rave reviews. Strong and independent, she is not a pushover. Sandee is aware that everyone will underestimate her, but she is adamant that while her opponents are playing it safe, she will work harder because she doesn't know any other way. Sandee says, "Dream as if you'll live forever, and live as if you'll die today."

SARA M.
AGE: 34
HOMETOWN: Kingston, Jamaica currently resides in Miami, Fla.
PROFESSION: Cheese Maker
CULINARY EDUCATION: AA Culinary Arts
FAVORITE CUISINE: Cheese

Sara M. grew up in Kingston Jamaica, and began her culinary career under Chef Mark Militello, one of the forefathers of New Florida cuisine. She then became the Sous Chef for Michelle Bernstein at Tantra in Miami, her second home. After a five-year stint as Chef de Cuisine at Ortanique in Miami, she left her comfort zone to discover her true passion for cheese. Sarah M. wants to bring cheese to her native land of Jamaica because she says there's a real need for good cheese there. She feels her passion and strong palate will shine through as she competes on her home turf. Time will tell if Sarah M. can hold true to her motto, "Do unto others as you would do unto yourself."

SARA N.
AGE: 25
HOMETOWN: Santa Monica, Calif. - currently resides in New York City
PROFESSION: Executive Sous Chef, Boucarou
CULINARY EDUCATION: Culinary Arts/Management Degree from the Institute of Culinary Education
SIGNATURE CUISINE: French-Asian Cuisine
FAVORITE SIMPLE SUMMER RECIPE: Grilled Soft Shelled Crab

A native of Santa Monica, California, Sara N. attacks everything she attempts with the utmost passion. After graduating at the top of her class from culinary school, Sara N. landed an internship at the upscale Per Se in New York City. She then had the opportunity to be the sous chef at Chef & Company and moved on to work as the Executive Chef at Stone Rose. Sarah N. attributes her fast rise in the restaurant industry to her innate cooking skills and ability to manage people. She excels at fine dining, corporate and private catering, and feels that food should be simple, seasonal and satisfying. She plans to beat out the competition by saying she'll either find a way or make one.

TRE
AGE: 30
HOMETOWN: Duncanville, Texas currently resides in Cedar Hills, Texas
PROFESSION: Chef de Cuisine, Abacus Restaurant
CULINARY EDUCATION: Self-Taught
SIGNATURE CUISINE: Contemporary Global Cuisine

A self-taught chef, Tre worked his way through the ranks to become the main chef at Abacus, one of the best restaurants in Dallas. The proud father of two, he remains extremely passionate about both his family and his food. It's all in the presentation for Tre, who considers the spoon his paintbrush. He lives by the motto "make it nice or make it twice." In great shape, he loves the gym almost as much as cooking. Sure to win over America with his beautiful plates and charming dimples, Tre is ready to be nationally recognized for his culinary abilities.

So what do you guys think, you have any favorites? I think these guys look tough, experienced and fierce. I don't have a favorite yet (that usually doesn't happen until about episode 3), but I have a special place for Sara M., the lady is a cheese maker!

Source: The Futon Critic
Images Courtesy of Bravo TV