I’m all about creativity… It’s one of the most enjoyable things about being in a kitchen. But once in a while you come across a REALLY good idea. That is when I suggest throwing “creativity” aside and introducing the concept of theft… steal the idea.
I thought that I’d fill you guys in (a bit) on life after reality TV. Contrary to popular belief, once you’ve appeared on national prime time television, the offers do not come rolling in (unless A- you win, B- you’re Ben Starr and America falls in LOVE with you #IveBenStarrStruck).
For the rest of the cast, we have all been working tirelessly to maximize our fifteen minutes and make life changes that point us in a direction somewhere in the vast culinary world. I’ve had a couple projects that you’ll see the fruits of soon… videos for a few companies that make some GREAT products.
Apart from receiving a few lovely gifts (Thank you PolyScience, Fagor, and Jacob & Co) I’ve been a bit confused on the culinary path I want to take… I’ve opened a private chef/catering company. Building a small business from the ground up is an exciting challenge. I’m often asked, “when are you going to open a restaurant”… The truth is, I do not know ANYTHING about running a restaurant and/or professional kitchen. But that dosen’t mean I can’t learn… As part of my culinary wandering, I’m pursuing this knowledge in a few ways- books, talking with chefs, and most excitingly, Staging (kitchen apprenticeship, pronounced “St-Ah-je”)
So, you want to cook “Sous Vide”… GREAT! I can’t think of an easier way to increase the quality of you cooking by a factor of 10. Actually, hold up- if you can’t use an oven or frying pan without the smoke detector going off or the fire department showing up you may want to work on some classic techniques first. However, if you’re comfortable in a kitchen, and are ready to pursue new flavors and textures in your favorite foods… proceed.
WOW! What a way to end a terrific season of MasterChef… From three contestants down to a winner in just under two hours. This won’t be so much of a recap (you can watch the entire finale at Fox.com/MasterChef) as it will be a reflection of this course of events that will undoubtedly change my life…
“Cast back on set” 3.22.11: We meet for lunch at 11:30. We pile into a couple of familiar white vans and head to a California Pizza Kitchen. We start walking to the door, when the PA’s call us back to the van- we’ve gone to the wrong restaurant. We get back in the vans and drive another 10 minutes to a CPK that was closer to the hotel… WTF?! We sit and order… no Hollywood lunch is complete without libations so we all order drinks. After a few minutes, one of the PA’s comes and says we’re limited to one drink each (even though we’re paying for them ourselves). This dosen’t sit well with the group. While we all LOVE all of the PA’s, people are no longer on their best behavior- the fear of being kicked off the show is no longer… we all have between two and five drinks with lunch;) This is going to make for better TV right?
“Back to Reality” 3.21.11: It’s great to see everyone again. We’ve heard through the grapevine who’s in and who’s out of the competition. When I walk into the hotel lobby — a different hotel that we had previously stayed at… I’m immediately greeted by a table of friends. They’re eating lunch and I’m starved, but seeing them is awesome. I sit and order a crappy pizza that takes forever to come… no worries though, we’ve got lots of catching up to do.