Next Food Network Star, Season 6, Episode 1

Last night, Season 6 of the Next Food Network Star started.  To be completely upfront, I sent in a tape to be a part of the show and obviously, was not chosen.  I can only assume the producers didn’t think I had the talent and/or wasn’t ready.  I respect that but will audition again!  My desire is to take my career in food from catering to include a TV component.  I study these shows with professional curiosity as well personal interest.  I do hope to be a contestant on the show in the coming years and want to be as prepared for that moment as I can. 

All that being said, I have decided to write a post about each episode with my critiques and observations.  It’s going to be like we’re watching the show together.  Apparently, I turn into quite the peanut gallery while the show is on.  Sooo, lucky you!

These posts are not kind but are a critique.  I apologize if you know the contestants, but performance speaks for itself.  Read on for my unsolicited opinions about a show I assume you’re watching because there isn’t a lot of backstory in my post.  I’m not perfect, but I call like I see it.

Season 6 was taped in Los Angeles, CA and begins with 12 finalists.  From Bob Tuschman’s blog last year, it is mentioned that 30+ finalists are culled from thousands of applications and asked to audition one last time at Food Network headquarters in New York.  From that group, we are given the shining faces of this season.  Given the strange and at times, uneasy group last night, I would be interested to see who they actually eliminated.

The premier starts with each contestant arriving separately to the plush Hollywood Hills group home.  The arrivals have the standard, “can’t believe I’m here” look from the finalists, including the arrival of Serena.  She is the Italian attorney beauty with a heavy accent and arrives in a stretch limo.  Hey, if I was making my debut on the Food Network and had that kind of scratch, I would pull up in a limo too. 

Serena

As the finalists appear on screen we are told about their professional qualifications for being on the show.  I’m surprised by how many of the contestants are not chefs and of the few “full time” chefs, one is unemployed.  What?

The first challenge arrives quickly where they are asked to pull together a dish that represents their personality.  Ingredients of choice: Chicken and potatoes.  Very clever and extremely broad.  A point for the Food Network.  It is stunning to me that with 45 minutes to make the dish, the unemployed chef, Tom, decides to make gnocchi.  Seriously?  You know how long that takes and trying it on national television on this show?  I can see now why you haven’t been working.

Tom

Two out of the 12 contestants undercook the chicken.  I used to laugh when my chefs in culinary school would be weary of eating students food - now I see why.  These contestants, Aarti and DAS, dared to serve uncooked chicken to the selection committee.  I hope Bob, Bobby, Susie and Giada were well warned before digging in.  Could you imagine the headlines?  DAS is thrown off by the undercooked poultry and Aarti takes the "show must go on" attitude.  Well done.  Aria wins the challenge and presents herself in a great way.  As Bob Tuschman puts it, Aria has a "relaxed radiance."

DAS

The second challenge is to create a 15 second promo for your Food Network show and serve Wolfgang Puck a 6 course California cuisine lunch in his restaurant, CUT.  (Beverly Hills, CA)  A majority of the contestants looked almost horrified that they will have to be on camera the first day on the job. 

This show is called the Next Food Network Star, not Next Great Behind the Scenes Chef who Gains Fame and Garners a Large Paycheck.  This is about being on camera, People!  If being on camera scares the crap out of you, please, please, pack your knives and GO home!  You didn’t wander onto the set of Top Chef or America’s Next Top Model.  You are competing for your own show…on camera!  Many of them said, they’d never been on camera before.  Where did the audition tape come from?  The Food Network producers are not idiots and picked these contestants for a reason.  I’ll give them a little more room to shine, but not much.

The promo taping was a semi disaster on a few fronts.  Paul shouted, DAS almost punched out the camera waving his arms around, Doreen was too shy to convey a message and I don’t think Serena could breath she was so nervous.  Maybe they’re building a ton of drama into the show, but some of this has to be real or the Food Network is going to start looking silly for making bad casting choices.  Aria again stole the show with her easygoing, friendly manner.  Big ups to my girl, Aria.

Aria

To finish out the two hour premier, the contestants split into two teams to serve Wolfgang Puck lunch.  It’s important that the contestants are appropriately impressed by getting to meet Puck and cook in his kitchen.  However, it was more surprising how some of them gushed through the whole thing.  Call him Chef, do your best and be professional.  Doreen AND Alexis almost cried through their presentation and Serena practically climbed over the table to hug the man.  You’re Chefs, not hanger ons.

Pictured: L. Wolfgang Puck; R. Doreen

After presenting an undercooked Beignet to the selection committee that Wolfgang cited as a divorce inducing dessert course, Alexis was deemed the weakest link.  He was the first to be eliminated from the show while Doreen and DAS barely made the cut.  Neither of these three did a great job on camera or presented strong dishes.  What is there to love?  I’m hoping for sheer embarrassment factor that these two pull it together.

Alexis' undercooked Beignets

Overall, it’s really fun to have Giada on the show as a mentor.  A friendly face in the competition and a new way to present her personality.  Also really pleased and surprised with the judges brutal honesty. 

Early favorites: Aria, Aarti (humble and sweet Indian gal) and Tom (unemployed chef but has some good personality). 

Aarti

Won’t be around for another few episodes: Doreen, DAS, Dzintra

Dzintra

Not making any friends by getting sent to the hospital for a scratched cornea

I’m thrilled we have started a new season of The Next Food Network Star.  There’s new content and the casting for season 7 has commenced.  Maybe next season someone will write critical blog posts about my seemingly no talent performance on this incredibly difficult show.

Click here to get to know the contestants http://www.foodnetwork.com/the-next-food-network-star-season-5-finalists/package/index.html and for a video recap of the show http://www.foodnetwork.com/the-next-food-network-star/index.html

2010-06-03

When I’m not rushing through the Santa Monica Farmers’ Market to get back into the kitchen, one of my favorite things is to stroll quietly through the bustling Wednesday morning market.  A few rules I live by when shopping at a farmers’ market. Don’t say I was never honest with you:
1. Bring a reusable bag of some kind. It’s fashionable to have one from a cool organic, sustainable store or self important choice.  A few good ones: Santa Monica Seafood cooler bag, Whole Paycheck or some other kitchy shopping joint. Joking aside, bring something reusable to save the environment.  Chances are that if you’re at the farmers’ market, that's kind of your bag anyway.  Pun intended.  Kind of.

2.  Ask before you taste anything.  More than likely, the farmers will offer, but be polite.  Sometimes they say no.  Deal with it or go somewhere else.

3.  Don’t act impatient.  These farmers have worked long hours to grow this produce.  City slickers/impatient jerks (which I am known to be at times) don’t impress anyone behind the counter. 

4.  Bring small bills and leave your purse in the car.  The market can be filled with the best people in the world, but there’s always a chance your purse will be going home with a stranger.

Purple Asparagus

Beautiful Baby Artichokes.  Click here for a recipe http://www.surfaslosangeles.com/2010/04/sauteed-artichokes-tossed-with-a-mild-lemon-oil

Treated myself to these rare market finds: Morel Mushrooms

Sauteed with Asparagus Tips, Caramelized Onions in a Sherry Reduction Sauce. Oh Baby!

Remember to store in a brown paper bag in the fridge.  When ready to use, wipe down with a damp paper towel

Gorgeous Golden Raspberries from Pudwill Farms

Never seen these before: Locquats!

They can be eaten fresh and are a delish, firm addition to a fruit salad

Heirloom Carrots from McGrath Farms

If you get a chance, roast a medley of these carrots and taste the MONUMENTAL difference between farm fresh carrots and store bought crunch sticks.

Green Apricots

They say imitation is the sincerest form of flattery… No wonder cherry is the most prevalent artificial flavor. 

When in season, only real cherries will do.  Feast your eyes on this year’s gorgeous crop.

      Fresh Garbanzo beans!

Lilac is one of the most beautiful flowers and one of the thirstiest.  If your Lilacs start to droop, just add more water and they’ll perk up in a few hours.

Hello Summer, you sexy thing.  Can’t wait to enjoy all the peaches (if you haven’t tried Tenerelli Farms peaches, you haven’t lived. PS They only exist at the Wednesday market), heirloom Tomatoes and other treasures this season.  Remember, some of the best finds are in small quantities at different farmstands.  Walk slow and make amazing discoveries.

Happy Hunting!

Disclaimer: I am not a nutritionist or a health freak/nut.  If you saw me from a distance, you wouldn’t wonder if I was a woman or a teenage boy.  Read on for a reasonable, healthy approach to dinner.  

March 16, 2010 Writing is a passion of mine, but only when inspiration strikes.  Sometimes every day, sometimes once a month.  Today, I read a thought provoking article about the LA auditions for the television show, “The Biggest Loser.” 

In the article, LA Times writer, Sandy Banks, interviews Biggest Loser hopefuls about their true motivation behind auditioning for such a public show.  What is surprising and sad to me is that many people cited not being able to put together a healthy diet.  As a Chef, it is important to be able to use flavorful ingredients to create satisfying meals.  You shouldn’t feel like cooking and shopping healthy is a sacrifice. 

Recently, I received an email from a busy mother of three.  She cited making the same 20 meals over and over again.  Not only was she sick of making them, but was sure her family was sick of eating them. 

I always say, skills are like muscles.  The more we use them, the easier the action we are trying to achieve is.  I cook and create food for a living.  Finding new ingredients and methods to prepare them is not as hard for me as everyone else because I do it all the time.  That being said, don’t beat your self up if you’re in a rut at the stove. My daily dinners usually consist of stir fry; basic, healthy and filling meals more often than not, consisting of chicken.  Here is the blueprint for those meals: 

1. Grab a packet of chicken breasts at the store, along with two or three complimenting vegetables. Try:
   • Broccoli, Mushrooms and Yellow Onions
   • Spinach and Cherry Tomatoes
   • Butternut Squash, Shallots and Sugar Snap Peas
   • Summer Squash, Red Onions and Heirloom Tomatoes

     2.  Once home pick out your spices for the chicken and pull off the caps.  Try these:

•  
  • Crushed Chili Flakes, Oregano and Garlic Powder: Italian flavors
  • Cayenne, Nutmeg and Freshly Cracked Black Pepper: Warm Winter Flavors
  • Chipotle Chili Powder, Cumin and Garlic Powder: Mexican Fajita Flavors

1. Now for some cooking: Light your stove and put about 2T of Olive oil in a medium skillet.  Let the oil get hot while you season the chicken breasts.  Using one hand to flip   the chicken, sprinkle the spices on with your dry hand.  Place chicken into hot oil and wash hands thoroughly.
2. Begin to prepare vegetables while the chicken is cooking.  
3. Turning the chicken only once, cook until opaque (not pink!) all the way through.  Remove from pan and place on clean plate.
4. Be sure not to burn the pan.  If you feel the juices in the pan are about to burn, add a little water (or chicken stock) to help finish cooking the chicken or vegetables while preserving those yummy flavors cooking on the bottom.
5. Add the vegetables by cooking the hardest ones first, then finishing with the softer.  
6. Finish the stirfry by adding the chicken back in along with more of the spices used on the chicken.  Don’t forget kosher salt and freshly cracked black pepper.

 TIP: For a huge flavor boost, grate a clove or two of peeled garlic with a microplane right into the pan.  Stir gently until the garlic is fragrant.  This is the LAST thing you should add. 

Once this becomes a routine, it should take less than 15-20 minutes start to finish.  Switch out the chicken for fish, beef or pork and play with vegetable combinations.   

Eating healthy is the road to a long life and isn’t something we should say we don’t know how to do.  Try this stirfry method today and eat well tonight! Here is a link to the LA Times article: http://www.latimes.com/news/local/la-me-banks16-2010mar16,0,5485352.column?page=1&track=rss

If you asked to borrow a knife, I would most likely look you straight in the eyes and say, “I don’t know you like that.”   

What?  I don’t.   

If I did “know” you like that, I would probably give you one of my least favorite, heavy knives.  Just like an accountant wouldn’t hand you the pencil from their pocket, it would come from the desk. 

Truth is, my knives are a part of me.  We have worked together through thick and thin.  My favorite knife has sent me to the hospital twice and given me more nicks and cuts than I can remember.  Then again, what’s a cut or two between friends? 

It sounds strange, but when I lay eyes on the most useful tools of my trade, I can’t help but swell with pride.  There are sharper, more stylish knives than mine, but these are just that, they’re mine. 

Each time I cut into something, I know exactly what my knife will do, how to move it, when to proceed with caution and when to forge ahead with “Top Chef” speed.  I’ve made mistakes, but who hasn’t? 

“Can I tell them?” “Well, with TV you never know until the final word comes down.”

I couldn’t believe it when my publicist told me a producer for ABC Channel 13 Action news at 9am, was interested in having me on the show. Pushing my cart through the produce section at my local supermarket, I was that obnoxious LA girl with an earpiece in, talking to my publicist. That does sound obnoxious doesn’t it?