What did you take away from the experience of competing on The Next Iron Chef?
I walked away with the satisfaction of being able to compete at this high level, and knowing I was competitive. It also gave me the opportunity and platform to do what I do best: Show off my region, the Gulf Coast, and my hometown of Houston.
How did you feel about the dishes that sent you home when you presented them?
I don’t think any chef feels great about dishes that have to be judged two hours after you plate them.
If you could have a do-over, what would you change about that fateful dish?
Probably should have stayed away from the crab.
What advice would you give future Next Iron Chef contestants?
The competition is just as much about endurance as anything else. Keep your head down, work within your comfort zone and push, baby, push.
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