All Posts In Food Network Chef

Risky Business With Haricot-Schmear, Frog Legs and an Araucana Juicy Lucy — Rebel Remix

by in Food Network Chef, Shows, January 30th, 2013

Chef Tanaka Chopped Champions
by Justin Warner

According to a legend, nearly a mile beneath the foundation of Food Network headquarters in Chelsea Market, there exists a culinary lab of the most peculiar type. Comestibles from all over the world are gathered and transported here. The ingredients are tasted by robotic tongues. The flavor data is analyzed and each ingredient is classified by its ability to fuse with other ingredients.

Some play nicely. The humble egg frolics with oils, citrus and tiny mustard seeds. Cutesy strawberries jump with glee on a bed of goat cheese.

Some are more clique-ish. The ever-attractive artichoke only associates with the briniest of morsels. And some don’t play at all. They sulk in the corners of our gastronomic playpen. These are the palate destroyers — the over-powerers. They are preserved. They are fermented. They are canned. They are weird.

Each week, one of the most elite of Food Network’s team of sustenance scientists hand-selects four edible elements. They are placed into a sturdy black basket and transported to the surface. The baskets are presented to the most-talented chefs in the land to assemble. From what appears to be a picnic of pain emerge glorious dishes, never before seen! They are crafted with ingenuity. Upon their judgment they sing palate-pleasing songs forgotten since childhood.

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Anne’s Top 10 Tips for Pursuing Your Dream Job

by in Food Network Chef, Shows, January 30th, 2013

Anne Burrell Chef WantedNo-nonsense chef Anne Burrell is taking her passion for the culinary industry one step further in an all-new season of Food Network’s Chef Wanted, premiering tomorrow night at 10pm/9c. If the applicants want to impress Anne and the restaurant’s management, they’ll need more than just stellar food chops and a winning resume to score their dream job.

So how can you be sure that you’re going after the right job? And once you’ve secured an interview, what are some things to keep in mind? We recently sat down with Anne and she dished her top tips for finding a job that fits like a glove:

1. Go for a job that you feel that you’re equipped to love.
2. Do research on the restaurant: its clientele, its owner and the area it’s located in.
3. Find out what the staff size is. It’s important to know how much support you’ll have.
4. Ask yourself why you really want this job.
5. Remain cool under pressure.
Continue reading Anne’s tips

10 Fun Facts About Chef Wanted’s Host and Mentor Anne Burrell

by in Food Network Chef, Shows, January 26th, 2013

Anne BurrellAnne Burrell may be known to most Food Network fans as the force behind her show, Secrets of a Restaurant Chef, or the author of the New York Times Best Seller, Cook Like a Rock Star. But did you know that Anne Burrell was once a teacher at the Institute of Culinary Education? After cooking at a Michelin one-star restaurant in Italy and New York hot spots Felidia, Savoy and Centro Vinoteca, she took the opportunity to spread her culinary knowledge and passion as a teacher and mentor to students.

On January 31 (10pm/9c), Anne Burrell will be putting her mentor hat back on as she helps top restaurants find an executive chef — the critical employee who can make or break a restaurant — on Chef Wanted. Each week, Anne Burrell will put four candidates through the toughest job interview of their lives, testing everything from their culinary mettle to business acumen. It all ends with the biggest test of all: running the restaurant.

Before it all starts, get to know Chef Anne Burrell better with these fun facts:

1. She’s helped Mario Batali (one of her own most influential mentors) compete in more than 20 Iron Chef America battles as his sous chef.

2. Chef Anne Burrell first met Mario Batali in a wine shop.

3. You’ll never catch Anne eating calf’s liver.

4. She can’t live without a food mill.

5. She would go crazy if she had to work in an office.

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You Won’t Catch Jeff Mauro Eating This Food

by in Food Network Chef, January 25th, 2013

Jeff MauroWe recently caught up with Jeff and asked him about the recent baskets featured on the second episode of Chopped Champions. Just like with Justin, Melissa and Sunny, everyone has ideas about what they would do if they were given the baskets themselves. But what if you were faced with an ingredient that you detested in one of the baskets? That’s what Jeff would have encountered in the dessert round when the basket consisted of Mitmita, Sauternes, cottage cheese and cream-filled snack cakes. So which ingredient keeps Jeff 10 feet away?

“Cottage cheese holds the number one place on my personal no-no list. I’ve never consumed it and never will. My brother Frank loves the stuff and he used to chase me around the house with a near-empty bowl of it. Just the sight of those few remaining curds in the bowl would send me screaming into the bathroom, where I would frantically lock myself in.”

So what would Jeff do if he were given this specific Chopped basket? “Needless to say, I would throw in the towel on this one!”

Now it’s your turn: What’s the one food you won’t touch? Do you share Jeff’s feelings about cottage cheese? Share your answer in the comment section below.

Sunny’s Take on the Chopped Basket — Champions Round Two

by in Food Network Chef, Shows, January 24th, 2013

leg of lambby Sunny Anderson

It’s my turn to take a stab at the famed Chopped basket. I’m sure I’d come up with something different from these options if asked today, tomorrow or the day after. It’s the beast that is Chopped!

Appetizer basket: Fruitcake, shad roe sack, vodka and Tokyo scallions
I’ve only cooked shad roe sack once and it reminded me of how you cook a good piece of liver — hot and fast. I’d build a brown butter sauce with capers and lemon, then in another pan quickly fry the shad roe sack with just a sprinkle of salt and pepper, maybe a dusting of flour, then I’d rest them in the brown butter sauce while I finished the rest of the dish. With the vodka and the scallions, I’d add some minced shallots and garlic, and I’d simmer them all in a pot with apple cider vinegar and maybe a bit of honey or sugar. Then I’d toast a slice of fruit cake and cut out cubes and make tiny croutons in butter. I’d put the quick vodka-pickled scallions on a plate alongside the shad roe sack in butter sauce and either make a quick bitter green salad for the croutons or just sprinkle them on the plate and hope I don’t get sent home because I didn’t want to incorporate the fruitcake into the dish completely, (ick). Hopefully the quick-pickled scallions would cut the brown butter sauce and I would get points for that — Seared Shad Roe Sack in a Brown Butter Sauce With Quick Vodka-Pickled Tokyo Scallions With Fruitcake Croutons.

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Melissa’s Take on the Chopped Basket — Champions Round Two

by in Food Network Chef, Shows, January 24th, 2013

Melissa d'Arabian and Ted Allenby Melissa d’Arabian

I have to admit that watching Chopped actually stresses me out so much that if I watch when it airs late in the evening, I find that I can’t sleep. My husband thinks it’s “fun” to press pause and spit out quickly what he would do if he were getting the basket. Clearly he has never been in the Chopped kitchen himself. I can’t watch Chopped without feeling like I’m the one who actually has to pull off a culinary miracle in minutes, but for you, dear readers, I will take one for the team. I will give myself 30 seconds for each round to come up with a menu. Thirty seconds; that’s it (I’m on the honor system here, I realize). Time starts — now.

Appetizer basket: Fruitcake, shad roe sack, vodka and Tokyo scallions

I imagine opening the basket on that first course and pulling out fruit cake, my mind racing to the brandy-soaked monstrosity that my mom used to make for months leading up to the holidays. (Is this the Chopped basket where all fruitcakes go to die?) My mind would be spinning in despair, but not for long because the rest of the basket has potential — shad roe sack is amazing when simply sauteed, vodka and Tokyo scallions for the most part fit into the flavor profile. Even our (fr)enemy the fruitcake can play along nicely, adding some sweetness to play off the richness of the roe sack (think seared fois gras with berry compote). The biggest challenge for me is getting the onion not to overpower the rich roe sack.

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Fruitcake Blinis and “Semifreddo” Sandwiches — Rebel Remix

by in Food Network Chef, Shows, January 23rd, 2013

Chef Walter D'Rozario - Chopped Champions Round 2
Every Wednesday, Justin Warner, winner of Food Network Star, Season 8, is remixing the Chopped Champion baskets as seen in the episode the night before in pure Justin Warner style: edgy, intense, passionate and full of wit. If you’ve ever watched an episode and found yourself yelling at the TV that you would have made this or that instead, then these are the posts for you.

by Justin Warner

I’ll be frank: sometimes I don’t know everything. Sometimes I call it a steamer and you’ll call it a sloppy Joe. Sometimes I call it a clam and you’ll call it a steamer. Sometimes you don’t know what the heck is in the basket and you just have to taste it and roll along. Even the most complex things in the food world are made of simple things. It’s when you don’t know the simple things that you should be worried about what’s in the basket!

Appetizer basket: Fruit cake, shad roe sack, vodka and Tokyo scallions
Fruit cake — fahruit cake — fahhhruuit cake. Let’s face it: it’s sweetened bread. Salt and lemon will shut it up. It’s pre-made bread though, right? With caviar? And vodka? And onion? This is a gift basket if you ask me.

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Sweet Genius Bloopers From Season 3

by in Food Network Chef, Shows, January 17th, 2013


Ron Ben-Israel may have it all together in the sweets department, but he doesn’t always have his act together on the set of Sweet Genius. Don’t miss these hilarious bloopers from Season 3 (click the play button above).

Don’t forget to tune in Thursdays at 10pm/9c to catch Ron in an all-new season of Sweet Genius. Each episode, master pastry chef Ron will challenge four chefs to create scrumptious sweets with surprise ingredients to see who will win the $10,000 prize.

Keep watching: More Sweet Genius Bloopers From Season 3

A Look Back at The Next Iron Chef With Iron Chef Guarnaschelli, and Her Future in Kitchen Stadium

by in Food Network Chef, Shows, January 5th, 2013

Iron Chef Alex GuarnaschelliA new Iron Chef has officially been crowned and added to the prestigious roster. Chef Alex Guarnaschelli prevailed in the final showdown, a full-out Kitchen Stadium battle that paid homage to three long-standing Iron Chefs: Chefs Flay, Symon and Morimoto.

Iron Chef Guarnaschelli is the executive chef at both The Darby and Butter Restaurants (take a photo tour here) in New York City. She’s also a veteran judge on Chopped. Returning for a chance at redemption, Chef Guarnaschelli survived all eight of the Chairman’s intense challenges, only finding herself in the Secret Ingredient Showdown once.

We recently sat down with Chef Guarnaschelli at Butter to chat about her experience on The Next Iron Chef: Redemption — why she decided to go for it a second time and what her biggest fear about Kitchen Stadium is.

Read our exclusive interview

You Asked, Giada Answered: How Giada Throws the Perfect Party

by in Entertaining, Food Network Chef, Holidays, December 26th, 2012

YouTube Preview Image
We recently asked Food Network fans on Twitter to send their party-themed questions to an entertaining pro, Giada de Laurentiis. Just in time for New Year’s Eve, Giada shares tips to ensure you enjoy your own party, as much as your guests do. Click the play button above to watch Giada answer fan questions and get some of her party recipes below.

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