On tonight’s Chef Wanted, CEO Eric Van Den Haute and manager Miguel Baeza were looking for an executive chef to oversee the three locations of Cafe Sevilla in Southern California. They needed a chef who had an expert grasp of Spanish cuisine, who would convey the 30-year legacy of Cafe Sevilla, which specializes in tapas. Anne Burrell brought in four candidates for the job opportunity, but only one was offered the position. FN Dish has the exclusive interview with the winning chef.
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Once the competitors on Cutthroat Kitchen complete their brief 60 seconds of pantry shopping, they can’t say for certain what will come next, blissfully unaware of the ingredient swaps, time freezes and utensil prohibitions with which they will be forced to comply when cooking. Host Alton Brown‘s deliciously mischievous competition is just four weeks into its premiere season, yet chefs have already experienced interferences like prepared pie crust in place of pizza dough, the inability to use salt in their taco dishes and the challenge of fashioning their only utensils out of aluminum foil.
Two of the seemingly most insurmountable sabotages, however, occurred in the first two weeks of the series, when Alton revealed French wine and blue cheese, which had to be featured in one chef’s French toast preparation, and bright-green sour apple gummy candies, which were to be used in place of fresh apples when making a dish of pork chops and apple sauce. What happened next in both instances was a no-nonsense bidding war, with several contestants willing to go to great lengths — and exorbitant sums — to avoid cooking with these products themselves.
“I think that Triple G is a first of its kind,” Guy recently told FN Dish. “There are two common concepts here: cooking and shopping. But we’ve never really highlighted the shopping before. We’ve seen shopping competition shows before, but now we’re taking the shopping component and the chef’s creativity and mixing in time, money and challenges. Bundle it altogether and you’ve got a super high powered, family-friendly show on Food Network. That’s what this show is going to be.”
Do you think you’re one of the worst cooks in America? Do your friends and family tell you so? If you’re the kind of home cook who scorches even water, then the producers of Worst Cooks in America want to hear from you.
Apply now to be on Season 5 of the show. If your cooking skills and culinary knowledge — or lack thereof — are so bad that you get chosen as a finalist, you’ll get the chance to be mentored in Boot Camp-style cooking challenges. Who knows? You may even come out the winner — and a better cook for it. And you’ll have the opportunity to show the world that there is success even after many, many failures in the kitchen.
Rachael Ray and Guy Fieri are back together again to battle it out, but this time it’s not with celebrities — it’s with kids. Last Sunday, for the first time, they started mentoring eight of the most talented kid chefs in the new series Rachael vs. Guy: Kids Cook-Off (Sundays at 8pm/7c).
“No one gets eliminated in this series. This competition is about educating, mentoring, encouraging and empowering the kids,” Guy recently said in an interview. “You’ll sit there, watch them and just be amazed. Whether you have kids or not, you’ll watch this show and ask yourself, ‘Why wasn’t this done 10 years ago?’ That’s the kind of show it is. That’s the kind of energy it brings.”
On this past Sunday’s episode of The Great Food Truck Race, the five remaining teams rolled into the Black Hills of South Dakota. Their stop was Rapid City, the second-largest city in the state with a booming tourism industry. The teams faced competition from local businesses and found themselves adapting to locals’ tastes when Tyler challenged them to add buffalo to their menus. But South Dakota is famous for more than just buffalo and Mount Rushmore. There are many great restaurants to choose from when visiting — whether you’re craving a buffalo burger or not. FN Dish has rounded up some terrific food options in South Dakota from Food Network’s On the Road guide. Check them out below.
No matter how prepared a chef may be when he walks into Cutthroat Kitchen, or how well-conceived his ideas are for one round’s challenge dish, he can’t say for certain whether he’ll be able to use those skills or his thought-out plan, as a sabotage may ultimately get the better of him. The key to success in this contest is a competitor’s ability to adapt to culinary interferences as he meets them — finding new ways to add flavor to food when salt isn’t an option and learning how to fashion utensils out of foil when traditional devices are prohibited, among them.
But what happens when, whether because of strategic game play or simple good fortune, a chef has the opportunity — the time, ingredients and equipment — to make just what he had intended?
In the latest installment of Alton’s After-Show, the host and this week’s judge, Antonia Lofaso, dished on the competitors’ seeming need to do more and cook more than they ought to have or needed to simply because they could.
The five remaining teams came into Rapid City, S.D., on Episode 4 of The Great Food Truck Race with a goal in mind. For some it was keeping their previous leads, but for others it was breaking out of the middle of the pack or stopping a downward spiral. A Speed Bump didn’t do much to break the teams’ resolve, and a Truck Stop challenge involving buffalo just made them even more determined to follow through. However, a bad choice of location and poor planning resulted in low sales for one team. At elimination, a team that had held a lead in a previous stop took a nosedive to the bottom.
This weekend, it’s all about the competitions on Food Network. First, on Saturday, four cupcake bakers will compete to win an opportunity to cater a launch party for Jessica Alba’s new brand, The Honest Company. Then on Sunday, eight kids enter into competition, joining either Team Rachael or Team Guy, ready to cook for the chance to win a Web series. On The Great Food Truck Race, the five remaining teams race to South Dakota, where the challenges include cooking buffalo. Then tune in for the ultimate in sabotage on Cutthroat Kitchen and watch a new episode of Iron Chef America.
On tonight’s Chef Wanted, chef/owner Rodney Worth was looking for an executive chef for his restaurant The Pear Southern Bistro in Napa, Calif. He and his wife, Natalie, own and operate six restaurants in Northern California, and handing over the reins of The Pear to another chef would allow Rodney to spend more time with their kids. Anne Burrell brought in four viable candidates for the job opportunity, but only one got the position. FN Dish has the exclusive interview with the winning chef.