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Rising star chef Mika Leon shares her experience competing in the new around-the-clock culinary competition “24 in 24: Last Chef Standing” and what exactly was going through her mind when she stepped on set for the first time. Mika discusses the challenges and pressures of the competition, including a serious lack of sleep and how crucial it is to be resourceful. She talks about her culinary journey, from starting a humble dessert company in her mom's garage to opening her own restaurant, Caja Caliente. Mika emphasizes the importance of honoring her Cuban culinary traditions while infusing her own personal touch. She also shares her aspirations for the future, including scaling Caja Caliente nationally and publishing a cookbook.
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Learn More About 24 in 24 Last Chef Standing: https://www.foodnetwork.com/shows/24-in-24-last-chef-standing
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Food Network favorite and chef Michael Symon discusses his new culinary competition show, 24 in 24: Last Chef Standing and the unique competition that puts culinary stamina to the test. The show features 24 chefs competing in 24 challenges over 24 hours, with rotating camera crews capturing all of the action. Symon compares the intensity of the show to the experience of opening a restaurant and highlights the importance of technique and muscle memory to dominate the competition. He also discusses the dynamics of the judging panel and the unique format of the show. Michael opens up about his latest cookbook, 'Simply Symon Suppers', the inspiration behind it, and the importance of Sunday suppers in his home. Michael hopes that viewers of 24 in 24 will gain a better understanding and appreciation of the hard work and passion that goes into being a chef. He also shares his plans for the future, including opening a Greek restaurant and helping his son with his donut and slider concepts.
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Noah Cappe provides a glimpse into his latest culinary venture, Best Bite in Town, masterminded by Guy Fieri. He delves into the show's captivating premise, where he and esteemed celebrity chefs embark on a quest to unearth the ultimate culinary treasures in various locales, shining a spotlight on hidden gem eateries. Cappe shares captivating details about the rigorous selection process, the intricate judging criteria, and the unforgettable moments captured during filming. Drawing from his extensive hosting experience on Carnival Eats, spanning eleven seasons, Cappe underscores the overlap between carnival fare and traditional culinary delights. He fondly recounts cherished memories with his daughter, Wolfie, and underscores the profound significance of cherished family recipes in fostering meaningful connections through food. He reflects on cozy evenings spent with his wife, Keri, deftly balancing between homemade culinary creations and convenient dining options amidst their busy schedules. The host delves into the story behind his bedside toaster and recounts the transformation of his yearly themed parties.
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Learn More About Elite Bite Club: https://www.foodnetwork.com/fn-dish/shows/best-bite-in-town-noah-cappe
Learn More About Carnival Eats: https://www.foodnetwork.ca/tag/carnival-eats/
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Chef Kevin Lee discusses his unexpected journey in Tournament of Champions, emerging as a surprise contender after years of being a backup. He offers a glimpse into the exhilarating realm of culinary competitions, drawing from his experiences on shows like Guy's Grocery Games and Alex vs America to navigate the challenges of TOC with finesse. Lee traces his culinary journey back to a pivotal college cooking class, a turning point that ignited his passion despite initially venturing into hospitality management. He emphasizes the importance of repetition, dedication, and teamwork in the culinary industry, drawing parallels between sports and cooking. The chef candidly shares the trials and triumphs of transitioning from the frenetic pace of restaurant kitchens to the entrepreneurial realm, epitomized by his venture, Birdie's Fried Chicken in Edmund, Oklahoma. He dishes on his vision for his new restaurant concept, teasing plans to infuse the menu with seasonal delights and authentic Korean flavors. Reflecting on his culinary journey, Lee imparts invaluable wisdom to aspiring chefs, advocating for patience, effort, and authenticity as the cornerstones of success.
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Learn More About Tournament of Champions: https://www.foodnetwork.com/shows/tournament-of-champions
Learn More About Guy’s Grocery Games: https://www.foodnetwork.com/shows/guys-grocery-games
Learn More About Alex vs America: https://www.foodnetwork.com/shows/alex-vs-america
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Chef Tobias Dorzon discusses how his competitive nature from football seamlessly translated into competitive kitchens, where he thrives on the rush of creating fine meals under pressure. Having appeared on several episodes of Guy's Grocery Games and Tournament of Champions, Tobias reflects on the importance of representation and being a role model for aspiring chefs. Tobias shares memorable moments and interactions with Guy Fieri and fellow chefs, highlighting the supportive community within the culinary world. He also delves into the challenges of competing on TOC, particularly the intense pressure of the Randomizer. The chef discusses his restaurant, Huncho House, where he blends West African influences with other culinary inspirations, creating unique and memorable dining experiences for his guests. He describes the ambiance of Huncho House, inspired by a Beauty and the Beast theme, blending elegance with natural elements. Chef Dorzon shares his career aspirations, including the importance of attaining a Michelin star.
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Learn More About Guy’s Grocery Games: https://www.foodnetwork.com/shows/guys-grocery-games
Learn More About Tournament of Champions: https://www.foodnetwork.com/shows/tournament-of-champions
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Chef Crista Luedtke discusses how her journey on the Food Network has evolved over the years, revealing the inner workings of her competitive spirit and the profound influence of her upbringing in a bustling household led by a single mother. Crista recounts her thrilling experiences on culinary battlegrounds like Guy's Grocery Games and Tournament of Champions, where she navigated the pressures of time constraints and unexpected twists with finesse and flair. She opens up about bouncing back from setbacks in both the culinary arena and in life, emphasizing the importance of learning and growing from failures. Crista reminisces about her childhood in Wisconsin, where she developed a love for food from a young age. Raised in a restaurant environment, she recalls fond memories of helping out in the family business and cherishing the importance of sharing meals and stories. She explains how her passion for cooking led her to leave the corporate world behind and become a serial entrepreneur, founding multiple successful ventures in Guerneville, California.
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Learn More About Guy’s Grocery Games: https://www.foodnetwork.com/shows/guys-grocery-games
Learn More About Tournament of Champions: https://www.foodnetwork.com/shows/tournament-of-champions
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Eric Adjepong reminisces about his unforgettable culinary experiences alongside celebrities like Selena Gomez and A-Rod, offering insights into the unique dynamics of cooking with celebrities. Reflecting on his recent endeavors, Eric underscores the value of shedding fear and drama to focus on personal evolution and well-being. He proudly showcases his acclaimed children's book, "Sankofa: A Culinary Story of Resilience and Belonging," while teasing an upcoming cookbook that promises to fuse the vibrant flavors of West African and Caribbean cuisines. The chef introduces audiences to his exciting new Food Network venture, "Wildcard Kitchen," a captivating competition inspired by the intrigue of poker. He paints a vivid picture of the show's premise, where surprise ingredients and individual wildcards are the secret ingredients that infuse each culinary showdown with layers of strategy, resulting in an electrifying and suspenseful culinary spectacle. Eric emphasizes the importance of maintaining composure under pressure, highlighting the parallels between culinary competitions and the art of poker. He shares his personal philosophy of embracing challenges as catalysts for growth, encouraging others to bet on themselves and pursue their passions with unwavering determination.
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Learn More About Wildcard Kitchen: https://www.foodnetwork.com/fn-dish/news/wildcard-kitchen-eric-adjepong
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Rodrigo delves into the roots of his culinary journey, tracing it back to the influential presence of his grandmother whose aromatic dishes and flavorful creations defined his childhood memories. He fondly recalls the early lessons in ingredient appreciation and culinary techniques, particularly emphasizing the pivotal moment when he mastered the art of cooking rice. Drawing from his experiences in esteemed Michelin-starred kitchens, Rodrigo shares invaluable insights into culinary craftsmanship, underlining the significance of integrity, effective delegation, and astute leadership. With an unwavering passion for peppers and a steadfast commitment to marrying traditional Peruvian flavors with contemporary culinary techniques, Rodrigo unveils the essence of his restaurant menus, characterized by a harmonious fusion of heritage and innovation. Reflecting on his journey through various restaurant concepts and engaging pop-up ventures, Rodrigo recounts anecdotes from his formative experiences, including the humble beginnings of his first pop-up endeavor and the organic evolution of his culinary ventures. Rodrigo shares his foray into social media and the world of culinary education, where he imparts his expertise and passion for cooking to a global audience. He recounts the unexpected virality of his TikTok video featuring the unconventional use of an ostrich egg in scrambled eggs, offering a glimpse into the unpredictability of online engagement and the power of culinary creativity.
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Learn More About Dig In With: https://www.foodnetwork.com/shows/dig-in-with
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Chef Martel Stone shares his reaction to being named a Food Network Hotlister and shares his goals for the year. He talks about his first opportunity to compete on television and how it ignited his dormant competitive spirit. Martel talks about the aquatic ingredient that still haunts him and his strategy on Guy’s Grocery Games when it comes to the frozen aisle. He recalls the French omelet responsible for this career pivot and the traits required to be a successful chef. Martel shares his recipe for getting out of a creative rut before walking through an ideal day in his hometown of Philadelphia. He shares what he is manifesting lately and the Food Network star he loves to see on the call sheet.
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Check Out the Food Network Hotlist: https://www.foodnetwork.com/fn-dish/news/food-network-hot-list-2024
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Chef Nini Nguyen delves into her experience competing in the Tournament of Champions, from taking on the Randomizer to meeting Guy Fieri. She reminisces about her early food memories, describing trips to the farmer's markets in Vietnam alongside her grandmother and crafting memorable meals together. With a passion for blending her Vietnamese heritage with the rich flavors of New Orleans cuisine, Nini reflects on her diverse culinary influences and the invaluable lessons learned working in various kitchens. The cooking instructor shares her joy of empowering others to experiment and cultivate confidence in their culinary endeavors. She highlights her culinary travels, particularly Vietnam, revealing profound insights into the intricate tapestry of regional Vietnamese cuisine. The cookbook author unveils the inspiration behind her upcoming cookbook titled Dac Biet, aiming to honor her Vietnamese roots while bridging cultural divides through a vibrant celebration of authentic flavors. The chef playfully laments her furry companion Tofu's disdain for her cooking.
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2024 Food Network Hot Lister, Pyet DeSpain, reflects on her first steps into the Tournament of Champions arena and her initial impressions of Guy Fieri. She discusses her unique take on a classic PB&J, a dish that her grandfather would prepare for her, sparking her inspiration in the kitchen. Pyet shares early memories of sorting beans and cutting carrots with her grandfather, emphasizing the importance of earning her keep in the family kitchen. The chef reminisces on baking with her grandmother whom she refers to as the cake magician. She remembers her upbringing on the Osage Reservation with cultural richness, meat pies, and grape dumplings. Pyet speaks on the blend of Native American and Mexican influences in her culinary creations, emphasizing the significance of reconnecting with one's roots. Pyet dishes on her journey from the corporate world to the culinary industry, citing her motivation to a recommendation from a friend to explore culinary school. She candidly talks about the challenges she faced, from the lack of structure to accountability, underscoring the importance of keeping one's "why" at the forefront and trusting intuition. Pyet reveals her secret ingredients—authenticity and love—and looks ahead to 2024 with exciting plans, including writing a cookbook.
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Learn More About Tournament of Champions: https://www.foodnetwork.com/shows/tournament-of-champions
Learn More About Dig In With: https://www.foodnetwork.com/shows/dig-in-with
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Chef Carla Hall shares some of the exciting ventures she has embarked on since her last appearance, including her new show on Max, Chasing Flavor. She provides insight into what viewers can expect as they join her in tracing the origin of popular dishes. The genesis of the show, sparked during an animated dinner party conversation with friends, comes to life as Carla shares the intricate process of bringing her vision to the screen. Carla highlights the importance of understanding where our ingredients come from and attaching the culture to a dish. Carla reveals some of her favorite bites and destinations along her international travels, from savoring Ghanaian spices to relishing kebabs in Turkey. The chef reminisces on exploring the origins of some of her favorite dishes, such as chicken pot pie, ice cream, and hot chicken, revisiting her hometown of Nashville. She imparts advice for recovering flavorless dishes in the kitchen, encouraging home cooks to elevate their kitchen endeavors with the rich tapestry of flavors and experiences she shares on Chasing Flavor.
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Learn More About Chasing Flavor: https://www.max.com/shows/chasing-flavor/
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Chef Zoe Adjonyoh discusses her culinary venture, Zoe’s Ghana Kitchen, and its successful 13-year-run. She delves into the heart of her cookbook of the same name, Zoe's Ghana Kitchen, emphasizing its unique perspective that beautifully intertwines Ghanaian and Irish cultures. Drawing inspiration from Ghanaian cuisine, Zoe underscores the significance of honoring locally sourced ingredients. She recounts her return to Ghana as an adult, returning with a sense of grace to experiment creatively. She reminisces on her dad’s laughter in the kitchen accompanied with his valuable lesson to cook food until it’s about to burn. Zoe dishes on the influence of music on her culinary journey, curating playlists to elevate both the cooking and dining experience. Zoe imparts advice to aspiring cooks, encouraging them to be curious. She shares some of her upcoming projects in the new year, including her own podcast centered around her transformative healing journey.
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Learn More About Dig In With: https://www.foodnetwork.com/shows/dig-in-with
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Chef Claudette Zepeda takes a nostalgic journey through her impressive 23-year culinary career, reminiscing on breaking bread with family and engaging in lively discussions about upcoming meals. Claudette cites the resilient women in her family as early culinary inspirations, including her resourceful grandmother and aunt managing a restaurant with meticulous care. The Tijuana native emphasizes the importance of infusing her Mexican heritage's flavors into her dishes, characterized by a harmonious blend of high acidity, salt, and chile. The executive chef of VAGA delves into the balance achieved on the menu—a symphony between the ocean and the farm. She unfolds the narrative behind the restaurant's name and sheds light on the meaningful early morning traditions she established with her staff before VAGA's grand opening. She recounts a poignant moment cooking alongside Selena Gomez in Selena + Chef: Home for the Holidays, reminiscing about attending Selena’s concert with her daughter in years past. Claudette reveals that she learned the English language through avidly watching public broadcast TV, including Julia Child, fueling early aspirations to emulate the culinary icon. The chef provides a glimpse into her cherished holiday traditions, crafting core memories with her children through the timeless art of making tamales.
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Learn More About Selena + Chef: Home for the Holidays: https://www.foodnetwork.com/shows/selena-chef-home-for-the-holidays
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Chef Christian Petroni recounts some of the most memorable moments since his last appearance on the podcast. He reflects on his culinary influences, shaped by growing up in the Bronx alongside his Italian parents to visiting the island of Ponza as a child. Christian reveals the joy of connecting with his favorite chefs in real-time through social media and finding common ground with his followers. He talks about his experience on Beat Bobby Flay: Holiday Throwdown and delves into the significance of the Feast of the Seven Fishes. Christian expresses gratitude for the unwavering support of his chef friends since his debut on Chopped over a decade ago. He opens up about his quest to recapture the magical holiday spirit of childhood and shares cherished traditions that he eagerly anticipates each year. The Bronx native dishes on his favorite Italian restaurants in the area, including a standout red sauce spot. Reflecting on his upbringing attending Yankees games with his father, he shares the profound meaning behind having his garlic bread now sold in the stadium. Looking ahead to 2024, Christian gives an exclusive peek into his plans, promising even more garlic bread and the launch of his upcoming book.
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Learn More About Chopped: https://www.foodnetwork.com/shows/chopped
Learn More About Beat Bobby Flay: Holiday Throwdown: https://www.foodnetwork.com/shows/beat-bobby-flay-holiday-throwdown
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Chef Kenneth Temple recounts his experience of being cast on Chopped and clinching the victory. Kenneth reveals how attending culinary school on a whim led to his early ambitions of becoming a private chef and crafting healthier meals. The chef describes the unique challenges and rewards of being a private chef and adapting his cooking style to cater to professional athletes. Kenneth gushes over his new baby and expresses his anticipation of introducing them to the flavors of New Orleans. The New Orleans native highlights just a few of his favorite dishes from bread pudding to red beans. He reveals his go-to ingredients in the kitchen, offering insight into a New Orleanian pantry. He imparts valuable advice, urging fellow chefs to view mistakes as opportunities for growth rather than setbacks. Kenneth shares anecdotes about his wife Meiko, detailing how they merge their cooking styles at home and reminiscing on their first meeting. He reflects on playful moments at home, where he and Meiko engage in impromptu Chopped challenges with their pantry items and invite friends to savor their latest creations. Kenneth reveals the secret to his red bean recipe, offering a glimpse into his dedicated seven year journey to perfect it.
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Learn More About Chopped: https://www.foodnetwork.com/shows/chopped
Learn More About Served Family Style: https://www.foodnetwork.com/shows/celebration-menu-500
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While Food Network Obsessed is off for the holiday, we're leaving you with an episode of Cooked and Booked, a new podcast from Food Network. Listen to episode 1, NYC's Ice Cream Truck Turf War here, and follow Cooked and Booked wherever you get your podcasts.
Sunny Anderson hosts Cooked and Booked, the podcast where food and true crime get blitzed, blended and baked into one deliciously dangerous dish. Sunny is best known as a Food Network host, but she’s also a true crime obsessive. In each episode she walks guests through wild stories of scams, heists and criminal capers with tasty twists. Like any good menu, this podcast has a wide array of offerings. Some stories are savory, like one man’s multi-year scam to create and sell millions in fake vintage wine. Others are spicy, like a Michelin food critic who blows the lid off the whole “starred” system. And a few are sweet, like the orchestrated robbery of literal tons of maple syrup. Every episode is filled with decadent drama in culinary cahoots.
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Cake artist Ashley Holt reveals how she coined her nickname, Sugar Monster. She recounts the moment when she transitioned from the world of modeling to the realm of cake artistry, driven by her passion for both sculpting and baking. Ashley reflects on her first cake creation for her brother's birthday. She provides a glimpse into her daily life, including being with her five-year-old daughter and working in her new in-home studio. The pastry chef dishes on the intricacies of cake making, requiring upwards of five suitcases of tools when traveling. Ashley shares the holiday traditions from her upbringing and her aspirations to pass them down to her daughter. She gushes over one of her largest celebrity cake orders and divulges how she handles pressure with tight deadlines. The judge of The Elf on the Shelf: Sweet Showdown spills the secrets of success on the show, recounting her favorite creations and sharing laughter over the challenges of the fake snow on set.
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Learn More About The Elf on the Shelf: Sweet Showdown: https://www.foodnetwork.com/shows/the-elf-on-the-shelf-sweet-showdown
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Christine Tobin, food stylist for Julia, reminisces on her childhood memories of Julia Child. She vividly recalls recreating the chef’s dishes in her family kitchen, surrounded by passionate home cooks. The New England resident reflects on the profound influence that Julia had in her city. Christine shares how she draws inspiration from Julia’s legacy, embodying her spirit in the kitchen by observing techniques of other talented chefs. She gives insight into her own career journey from pursuing a fine art degree to becoming a prominent food stylist in the entertainment industry. She provides an inside look on the set of Julia, unveiling the importance of open communication, raving about the well-equipped on-set kitchen, and revealing where the leftovers go after every shoot. Christine discusses her collaboration with the Julia Child Foundation and her commitment to preserving the essence of the beloved chef. The culinary director underscores Julia Child’s role in paving the way for women in the culinary world and imparts invaluable advice to aspiring female culinary enthusiasts.
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- Learn More About Julia: https://www.max.com/shows/julia
- Listen to Dishing on Julia, The Official Julia Companion Podcast wherever you get your podcasts
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Chef Jeff Mauro returns with his top five moments from the past two years, from hosting Worst Cooks in America to starting his band, Jewel Bags. Jeff mentions his own podcast with his sister and some of his favorite moments they’ve captured so far, including an exchange of ghost stories with Trisha Yearwood. The Chicago native candidly shares his thoughts on the show, The Bear. Jeff paints a picture of his perfect tailgate spread, complete with thick pizza and a non-mayonnaise based dip. He shares his secrets to orchestrating stress-free parties. The chef gives an inside view into The Kitchen, highlighting the unique qualities of the ensemble that have made the long-running show so successful. The host of Worst Cooks in America likens the challenges of the show to that of an Ironman triathlon, recounting the most unforgettable culinary creation he's encountered. He imparts the skills that he finds essential for excelling on Holiday Wars and shares some of his own holiday traditions.
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Learn More About Worst Cooks in America: https://www.foodnetwork.com/shows/worst-cooks-in-america
Learn More About The Kitchen: https://www.foodnetwork.com/shows/the-kitchen
Learn More About Holiday Wars: https://www.foodnetwork.com/shows/holiday-wars
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YouTube star Rosanna Pansino reveals the origins of Nerdy Nummies, inspired by her pride in embracing her inner nerd. She reflects on how her passion for baking blossomed, nurtured by her parents' encouragement for "functional hobbies" that not only strengthened family bonds but also kindled her creativity. Rosanna shares the realization of a decade-long dream: her state-of-the-art studio kitchen. She discusses her unwavering commitment to never missing a weekly upload on her YouTube channel, providing insight into the immense effort it takes to maintain this consistency. The baker reminisces on the filming of Halloween Cookie Challenge, a delectable fusion of two of her passions. She imparts the insights she gained from working alongside culinary competition show veterans, Jet Tila and Duff Goldman. Rosanna divulges the valuable lessons she absorbed from contestants and recounts the most chilling cookie challenge this season. She dishes on her favorite Halloween costumes and underlines the holiday’s significance in her household.
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Learn More About Halloween Cookie Challenge: https://www.foodnetwork.com/shows/halloween-cookie-challenge
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Social media star Carolina Gelen showcases her multilingualism, saying “hello” in five different languages. She reflects on her Romanian roots, reminiscing particularly on their produce and bread. She shares her decision to move to the United States, fueled by her passion for a culinary career. Carolina fondly remembers making donuts with her mother, a memory that helped forge her culinary path. She reveals how she coined the name for her newsletter, “Scraps,” and her unapologetic approach to embracing mistakes in the kitchen. The chef remains that even as her platform has grown, she still delights in her followers creating her recipes. Carolina emphasizes her enduring commitment to engaging with her audience by responding to direct messages. She describes her cooking style as approachable and accessible, with a love for locally sourced, seasonal produce. She dishes on her passion for thrifting, highlighting her butter bell find that helped produce her infamous vodka butter. Drawing from her experiences working in a bagel shop, she highlights the importance of humility, a principle that continues to guide her journey.
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Learn More About Crack an Egg With: https://www.foodnetwork.com/shows/crack-an-egg-with
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Food blogger Amy Kritzer Becker recounts her journey of striking a harmonious balance between preserving Jewish culinary traditions and modernizing them with a twist. She recalls being a kid amidst the bustling kitchen of her family, where she took her first steps in crafting rugelach and blintzes. Amy shares that her initial vision for her blog, What Jew Wanna Eat, centered around cupcakes, but her brother encouraged her to spotlight Jewish recipes instead. Amy shares how a pivotal email from a dedicated reader inspired her decision to leave the corporate world behind and embark on a journey to culinary school. The chef delves into her experience as a contestant on Guy's Grocery Games, recounting the challenges she faced and her desire for a rematch in the future. Amy dishes on her episodes of Served Family Style, where she and her mother reimagine her Bubbe's cherished dishes. She discusses the joy of cooking alongside her nine-month-old daughter and her aspirations to pass down the rich traditions of Hanukkah to her.
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Learn More About Guy’s Grocery Games:
https://www.foodnetwork.com/shows/guys-grocery-games
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Learn More About Served Family Style:
https://www.foodnetwork.com/shows/celebration-menu-500
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Chef Franco Noriega shares his biggest influences in his culinary journey, ranging from his restaurateur parents to his Peruvian nanny. Franco recounts how observing his parents manage several bakeries in Peru instilled in him the importance of effective leadership, which he now applies to his own restaurants. Reflecting on his earlier years as a competitive swimmer, Franco reveals the ways in which his surplus of calories led him to explore diverse culinary techniques. The entrepreneur reminisces on his move to New York, where he initially studied acting but later pursued modeling. Franco discusses attending culinary school, where he honed his culinary expertise and culminated his Peruvian heritage to launch his first restaurant upon graduation. Franco offers a glimpse into the exciting new Food Network show, Hot Dish with Franco. The host eagerly anticipates not only entertaining his audience but also empowering them with quick and accessible recipes, inviting viewers to try them in the comfort of their homes.
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Learn More About Hot Dish with Franco: https://www.foodnetwork.com/shows/hot-dish-with-franco
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Iron Chef Jose Garces dishes on his run on Tournament of Champions and answers how he would feel about returning to the challenge. He reveals the personal quality that he attributes to his success in his career as a restaurateur and competitive chef. The James Beard Award winner shares how he finds inspiration in traveling and incorporates that into his diverse restaurant concepts. He reflects on his Latin roots and some of the early food memories that stuck with him. The chef opens up about his experience in culinary school, confessing that he initially enrolled because he was in need of a job. Jose discusses the moment he knew he belonged in the food industry, between his natural talent and all-consuming thoughts of food. The Philadelphia resident speaks on his efforts to support the underserved communities in Philadelphia through his non-profit organization, the Garces Foundation, and divulges his goal to take the organization to the national level. Jose shares what inspired his love for cooking competition shows and reveals his secret to succeeding on them. The Bobby’s Triple Threat competitor chats about his experience facing the culinary titans and weighs in on the potential of a future rematch with Bobby Flay.
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/jose-garces-reveals-the-secret-to-competition-shows
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Learn More About Bobby’s Triple Threat: https://www.foodnetwork.com/shows/bobbys-triple-threat
Learn More About Tournament of Champions:
https://www.foodnetwork.com/shows/tournament-of-champions
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Viral TikTokker Owen Han reflects on his first viral video and how he found his niche as the sandwich king. He dishes on the key to capturing the perfect TikTok, from the best ASMR sounds to the importance of the first three seconds of content. The USC graduate shares that it was always his hope to work with food, for his alternate career plan was sending him down the food path as well. Owen speaks highly of his fellow food creators, shouting out a few of his biggest inspirations in the space. On that same note, he raves about the uplifting and collaborative community he’s garnered through social media. He reveals the key things he looks for in a perfect sandwich and how listeners can up their sandwich game at home. Owen remembers his passion for cooking forming at an early age, being surrounded by his Italian and Chinese heritage. Reminiscing on his childhood, Owen talks drawing inspiration from the dishes he grew up with and his hopes to ‘sandwich-fy’ them for his audience. The chef cites his biggest inspiration as his Nonna from which he learned to cook from the heart without measurements. Owen gives an inside scoop of what he hopes to tackle next and provides a sandwich suggestion for any upcoming occasions.
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/owen-han-has-a-sandwich-for-every-occasion
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Learn More About Dig In With: https://www.foodnetwork.com/shows/dig-in-with
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In honor of his new show Battle of the Decades, Jonathan Bennett reflects back on the decades that raised him. Jonathan reveals that some of his earliest food memories revolve around Campbell’s soup and Applebee’s lemonade. The actor shares what it’s like for him to witness the revival of fashion staples that he grew up with from the 80s. He shares some of the comedy movies that inspired him as a child to want to perform and ignited his passion to make people laugh. Jonathan recalls asking his father to build him a stage as opposed to a treehouse, where he would go on to perform for his family for a small entrance fee. He dishes on his high school theater career, remembering fondly how it served as a safe space for him to be himself. The 2000s icon claims that his parents always knew he’d be an actor, so they weren’t surprised when he left his liberal arts college to pursue a career in New York City. He remembers landing his first role in TV and his many Food Network hosting gigs that led him to his newest one, Battle of the Decades. He details some of his favorite aspects of his show and how the 3-round competition differs from other cooking competition shows. The host gushes on how he loves witnessing the old school and new school chefs learn from each other and how he’s hopeful the show will spark similar conversations between family members tuning in from home.
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/jonathan-bennett-wants-more-90s-music
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Learn More About Battle of the Decades: https://www.foodnetwork.com/shows/battle-of-the-decades
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Food critic Troy Johnson details his start in the entertainment industry from an indie-rock TV show to a San Diego Padres pre-game show. Troy reveals how he set out to conquer his fear of public speaking in college and came out of the other side with a degree in poetry. The San Diego native talks about living in the city he grew up in and how that motivates him as the San Diego Magazine chief content officer. He reflects on the pandemic’s impact on mom-and-pop restaurants and the efforts he made to support them, including hosting Instagram live interviews with the owners. Troy shares that it was in part to these conversations that he and his wife, Claire, decided to purchase the San Diego Magazine. Having covered food in San Diego for 15 years, he provides some secrets to the city’s delicious cuisine. The published writer reveals what it was like unpacking his childhood in his book, Family Outing, and how it was received. He recalls early memories of reading the dictionary front to back and using writing as a therapeutic tool. Troy dishes that he didn’t always want to be a food critic and even spent two years learning the ins and outs of cooking to perfect his reviews. He compares his reviews to his critiques as a judge on Guy’s Grocery Games, shouting out his favorite challenge on the show. He highlights his upcoming event, Del Mar Wine + Food Festival, that he hopes will lift up the local restaurants in San Diego.
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Learn More About Guy’s Grocery Games: https://www.foodnetwork.com/shows/guys-grocery-games
Learn More About Beachside Brawl: https://www.foodnetwork.com/shows/beachside-brawl
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Food blogger Meiko Temple dishes on her shift from corporate America to content creator and the skills she had to massage to take her content to the next level. The Dallas resident discusses her thought process during recipe development, leaning in to what her friends need out of food. She talks about pulling inspiration from her grandmother who taught her how to cook in her San Diego kitchen at a young age. Meiko reflects on first meeting her husband on set and shares what it’s like sharing a kitchen as two chefs. She expresses how much they’ve learned from each other between sharing techniques and competing head to head at home. The Eat the Culture founder shares what inspired her to create the organization and how she hopes to further the amplification of black creators. Meiko reveals her future goals in the industry between creating her own cookbook and expanding Eat the Culture to an in-person conference.
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/meiko-temple-corporate-america-to-content-creator
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Learn More About Meiko and The Dish: https://meikoandthedish.com/
Learn More About Eat The Culture: https://eattheculture.com/
Learn More About Crack an Egg With: https://www.foodnetwork.com/shows/crack-an-egg-with
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Content creator Samah Dada talks about the evolution of how cataloging her meals turned into a full time venture with @DadaEats. Samah describes her “accidental” cooking style and how she incorporates her plant-based lifestyle with the flavors of her Indian heritage. She talks about her most significant culinary influences and minimal approach to meals. Samah pleads for those who are bored with vegetables to stop steaming and start seasoning and why eating dinner together every night with her family made her a mindful eater. Jaymee and Samah relate to the pressure and vulnerability of sharing your life on the internet and Samah offers advice for aspiring culinary creators and cookbook authors.
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Watch Samah’s Crack An Egg With Episode: https://www.foodnetwork.com/shows/crack-an-egg-with/episodes/crack-an-egg-with-samah-dada
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/samah-dada-is-begging-you-to-season-your-veggies
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Chef Antonia Lofaso returns to talk all things summer and Beachside Brawl. Antonia reflects on her childhood summers in Long Island, sharing fond memories of throwing block parties and shooting off fireworks. Having lived on both coasts, Antonia shares some of the key differences between East and West Coast food. Antonia reveals how she adapts her restaurant menu to embrace the changing seasons and rotating farmer’s market offerings. She dishes on the second season of Beachside Brawl and some of her most memorable moments from Redondo Beach. Antonia shares her experience starring on Barbie Dreamhouse Challenge as the only Food Network personality. She explains the history of Barbie that she learned along the way and details working alongside HGTV stars to make the Barbie Dreamhouse a reality.
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/antonia-lofaso-on-beachside-brawl-and-barbie
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Learn More About Barbie Dreamhouse Challenge: https://www.hgtv.com/shows/barbie-dreamhouse-challenge
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Executive chef Carlos Anthony shares the details of his recent engagement and how his mentor, Brian Malarkey, helped make it happen. Carlos shares how growing up in a Hispanic home inspired his love of cooking and the techniques he uses in the kitchen. The Tucson native reflects on his hometown as he has witnessed it grow into a culinary destination. Now a San Diego resident, Carlos dishes on the phone call that sent him off to California to chase his culinary dreams. While on the topic of San Diego, he talks about meeting Brian Malarkey and joining his team at Seersucker. Since then, the two have joined forces on the Little Italy staple restaurant, Herb & Wood, and Carlos gives away the secret to an elevated dining experience. Though long time friends, Carlos jokes about defeating Brian Malarkey on Superchef Grudge Match and the ecstatic reactions he received from their staff at Herb & Wood. He unpacks his experience competing in the Tournament of Champions, sharing his excitement for the opportunity to cook alongside some of his culinary idols. He reveals what it’s like to shift gears from competitor to judge on Supermarket Stakeout.
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Learn More About Superchef Grudge Match: https://www.foodnetwork.com/shows/superchef-grudge-match
Learn More About Tournament of Champions: https://www.foodnetwork.com/shows/tournament-of-champions
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James Beard Award-winning chef, southern pitmaster, restaurateur and judge on BBQ Brawl, Rodney Scott dishes on his secret sauce to success. He unpacks how his craft was born out of a middle school basketball rivalry and the weekly family tradition of cooking whole hogs that he inherited. From backyard cookouts feeding his big family to neighborhood feasts, he remembers lighting up the grill and watching people appear, like moths to a flame. Rodney passionately breaks down the meticulous, strenuous and dangerous 12-hour process of preparing the pig, explaining how he uses each of his senses to cook them to perfection. He reflects on the summer school class that inspired him to turn his passion into a profitable business that has evolved into six locations and earned several awards. Rodney reveals what makes the literal heavy lifting all worth it, cherishing the important relationships he’s built with customers, and taking their feedback to heart. He breaks down what makes BBQ a universal crowd pleaser, then dives into his time on BBQ Brawl as a Season 2 judge, and the different environmental elements the new season in California introduced. Rodney defines the three types of grillmasters and spills what it takes to become the Master of the Q. Finally he reveals the most surprising thing he’s seen on a grill, the inspiring advice he gives children and his favorite southern phrase, before detailing his perfect food day.
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/rodney-scott-on-pitmaster-tips-bbq-brawl
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Learn more about BBQ Brawl: https://www.foodnetwork.com/shows/bbq-brawl-flay-v-symon
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Chef Eddie Jackson returns to update listeners on what he’s been up to for the past few years and how his new show, Outchef’d, came about. Eddie describes what it’s like to trick home chefs into thinking they are at an audition when really, they are going to have to cook against a world-renowned chef. He reveals some of the craziest reactions on the show and what it’s really like to go out in the streets to scout for their judging panel. Eddie talks about the Food Network chef that was the most intense and competitive this season and how live music and good brews are faring at his beer garden this summer. Jaymee and Eddie share a laugh over whether Eddie is the new leading man of the network and what upcoming projects he is looking forward to.
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/eddie-jackson-is-back-with-outchefd-bts
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Learn More About OutChef’d:
https://www.foodnetwork.com/shows/outchefd
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Private chef Natalia Rosario shares her experience starring in and winning the first season of Ciao House. Natalia reflects on an injury that threatened her culinary career, revealing why she now considers it one of the best things to happen to her. She compares her time working in a Michelin-Star restaurant to her current role, as a private chef. The Chicago resident dishes on behind-the-scenes moments, spilling what really went on behind closed doors in the emotional house she lived in among eliminated contestants. Determined to represent Tuscan culture in her dishes, she reveals her approach to marrying her Latin roots with traditional Italian fare throughout the competition. Natalia covers valuable things she learned while cooking in Tuscany, from Nonna's generational rolling pins to the proper use of sunflowers in the kitchen. Then she unpacks her finale plates and experience going head-to-head with Saba, emphasizing that the heat of the competition couldn’t diminish the respect the two women have for each other. Finally, the winner dishes on what’s next in her career, sharing excitement about her highly-anticipated Ciao House prize: the opportunity to train with world-renowned chefs in Italy.
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Learn more about Ciao House: https://www.foodnetwork.com/shows/ciao-house
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Father, chef, restaurateur and Beachside Brawl West Coast Captain Brian Malarkey talks about his many titles and how his cowboy upbringing influenced his style of cooking. He shares early memories of wrangling, befriending and serving cattle for supper as a child on a hundred acre ranch. Brian reveals the unique way he rebelled and how growing up everything from TV dinners to fine dining shaped his cooking style. He reflects on the moment his father put his future into perspective, steering him away from acting and towards his culinary passion. Then, Brian pinpoints the experience that led him to view cooking as an art form and what makes his fifteen San Diego concepts each wildly different. He describes his entrepreneurial spirit, plans to open his newest and first eatery in Oregon with his brother, and the influence location has on his menus. Brian shares the sound of a successful restaurant and how he’s elevated his craft. He parallels his roles of father, Captain and entrepreneur, and reveals the thing no one warns new parents about. Brian takes fans inside his series, Beachside Brawl, and compares east and west coast cooking. Then he dishes on Guy’s Grocery Games, from favorite off-camera moments to on-screen bloopers, and why the host nicknamed him “Shenanigans.” Finally, Brian opens up about his charitable olive oil line and reveals what’s on the menu for his perfect food day.
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/brian-malarkey-on-chef-shenanigans-entrepreneurial-endeavors
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Check Out Brian Malarkey’s Website: https://www.brianmalarkey.com/
Check Out Brian’s Olive Oil Website: https://chefslife.com/
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Learn More About Beachside Brawl:
https://www.foodnetwork.com/shows/beachside-brawl
Learn More about Guy’s Grocery Games: https://www.foodnetwork.com/shows/guys-grocery-games
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Film noir virtuoso, mixologist and writer Eddie Muller sets the stage for his lifelong passion of storytelling and cultural conversations. The San Francisco-born renaissance man reflects on changes the city has experienced before his eyes, from a blue collar small town to an art-inspired explosion of creativity. He reveals his and his wife’s secret to finding the perfect eatery and their favorite cocktail bar. Eddie opens up about the film that sparked his love for film noir and compelled him to explore the shadowy genre. He explains the important impact European filmmakers had on Hollywood when they emigrated to the states, defining the crucial themes and timeless qualities of the distinct genre. He covers interesting truths about the world’s eagerness for a darker, more relatable genre and how it has influenced different countries and generations. Eddie shares the significant role cocktails and lounges have in society and film, revealing a few personal stories about strangers turned close friends over drinks. The former bartender and forever mixologist opens up about his inspiration, intent and process of creating his cocktail book. He teases the self-invented and film inspired cocktails readers can find in his book along with insightful stories about their origin films’ writers, movie treatment and main characters. Then Eddie reveals his biggest pet peeve and the wrong way to order a drink. He shares his favorite recipe, go-to theater snack and best writing advice. Finally, he rates his cooking skills and unpacks his “death house meal” with delicious drink pairings.
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/eddie-muller-on-california-cocktails-and-contemporary-film-noir
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James Beard Award-nominee, chef and cookbook author Lee Anne Wong introduces listeners to her restaurant, Koko Head Cafe. She shares what inspired her to launch the concept in Tokyo and Honolulu and the destinations’ appeal. The New York native spills unique challenges and advantages that come with running businesses in Hawaii and Japan. Then, she reflects on her unexpected family reunion while filming Top Chef on the island. She spills the personal reason she relocated and favorite moments from her 20+ years of experience competing on television. The proud mom shares valuable lessons she teaches her son while watching her shows together and favorite dishes to make with him. Determined to positively impact the environment, Lee Anne explains the key to filling her menus with locally sourced ingredients and the power of fresh food produced by humans who live and work in the area. She addresses ecological issues that importing ingredients cause and the lingering economic impact of the pandemic on her industry, offering an insightful take on inflated prices. She reveals her favorite local foods, goals for her guests’ experience and the reason she does it all. Post-Covid, numbed taste buds and concerning news from her doctor, Lee Anne shares how her diet has recently changed and what she’d put on her menu to have a perfect day of food.
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/lee-anne-wong-on-her-hyper-local-approach-to-hawaiian-cuisine
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Check Out Lee Anne Wong’s Website: https://www.papaainamaui.com/
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Learn More About The Next Iron Chef: https://www.foodnetwork.com/search/top-chef-/SHOW_FACET:The%20Next%20Iron%20Chef
Learn More About Alex vs. America: https://www.foodnetwork.com/search/alex-vs-america-
Learn More About Guy’s Ranch Kitchen: https://www.foodnetwork.com/shows/guys-ranch-kitchen
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Critically-acclaimed pastry chef Paola Velez shares the interesting story of her opera scholarship and the moment she knew she wanted to dive into baking full-time. Paola talks about her many accolades over the years and shares her biggest fear when it comes to success. She shares the story behind creating the world’s largest bake sale and why social justice initiatives, like Bakers Against Racism, are so vital to her. Paola shares the process of developing her first cookbook and how it encompasses her Dominican heritage and Latin American influences. She describes what it means to be a Millenial Chef Aunty and why she is excited about this generation of chefs and bakers in the industry. Paola reveals the flavor combinations she is experimenting with and what it was like to work with Zooey Deschanel on her show, “What am I Eating?”.
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/paola-velez-bakes-up-dominican-sweets-social-justice
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Learn More About Bakers Against Racism: https://www.bakersagainstracism.com/
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Harvard graduate, entrepreneur and chef, Nick DiGiovanni dishes on his plans to break his ninth Guinness World Record. The philanthropist reflects on his favorite one yet, a wholesome holiday donation that made a massive impact. Nick shares what led him to create the first-ever sustainable food major at his Ivy League school. While crafting curriculums with professors, working on his senior thesis and interning for a Michelin star restaurant, he became a viral content creator. Nick nonchalantly explains how he juggled it all, and compares cooking in the prestigious San Francisco kitchen to his experience learning to cook from his grandparents. He reflects on his biggest takeaways, surprises and achievements competing on Master Chef and becoming the youngest guest to place third on the show. Then he shares how his business background helps him manage his cookbook, warehouse, spice company and content teams. He explains his intentions for and favorite recipes in his soon-to-be-released cookbook and his involvement with charitable organizations like Farmlink. Finally, he tells fans what he has planned next, the best and worst parts of being a content creator and what’s on the menu for his perfect food day.
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/nick-digiovanni-harvard-grad-turned-viral-chef
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Check Out Nick DiGiovanni’s Website: https://www.nickdigiovanni.com/
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Learn More About Master Chef: https://www.foodnetwork.com/shows/food-network-challenge/episodes/master-chefs
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Award-winning Venezuelan chef Adriana Urbina shares her inspiring story about immigrating to the states to pursue her passion for holistic nutrition. She explains the influence her home has on the flavors and textures she incorporates in her recipes and gives fans a taste of traditional Venezuelan dishes. Adriana shares her favorite memories from traveling to and cooking in France, Spain and Venezuela, comparing the unique cuisines and atmospheres of each. Determined to positively impact the world using her craft, she opens up about how she uses different ingredients and recipes to make people feel happy, creative and inspired. Adriana talks about how she launched her pop-up eatery and the female and minority empowering organization, Tepuy Collective. Now a three-time Chopped champion, she shares how her first televised competition drastically changed her approach to cooking and the winning strategy she developed along the way. Adriana shares what made her arepas dish on Crack an Egg With so special and who sparked her passion for cooking to begin with. Finally she dishes on her favorite foods and where her travel plans will take her next.
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/adriana-urbina-brings-happiness-to-others-through-holistic-food
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Challenger chef, judge and the owner of Mŏkbar, Esther Choi shares her introduction to the culinary world and mission to celebrate Korean culture through her craft. She reflects on her initial introduction to Food Network and treasured memories made while cooking with her grandmother. Chef Esther emphasizes the value of cooking with fresh, homegrown ingredients, making each element by hand and other lessons her grandmother taught her. Reminiscing about elementary school days in Korea, she offers her perspective on their culture and cuisine. Esther dishes on the New York restaurant scene, praising its diverse representation of the Korean flavor spectrum. She shares her strategy for introducing Americans in small towns and big cities to her roots and encouraging them to cook with Korean elements. The restaurateur reveals challenges and considerations she had to make when scaling her concept into three restaurants and planning menus for each. Esther explains the cultural significance of shareable food and her people-first approach to curating menus. Finally, the Beat Bobby Flay winner opens up about judging and competing on television, spilling her rigorous training techniques.
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/esther-choi-champions-the-global-sport-of-korean-food
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Learn More About Throwdown with Michael Symon: https://www.foodnetwork.com/shows/throwdown-with-michael-symon
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Italian chef, writer and television personality Gabe Bertaccini dishes on his experience hosting the first season of Ciao House. Chef Gabe compares his craft to the art of storytelling and details his mission to share the mouthwatering flavors of his culture with a broader audience. He opens up about the added pressures and purpose that he felt representing his roots through food and paints a stunning picture of the production’s backdrop, sharing which elements of the set flooded him with fond childhood memories. Gabe remembers picking vegetables from the garden with his grandmother and cooking with her for hours. He explains why the show needed to be set in Italy, how they landed on the location and the benefits of working in a food epicenter, with fresh ingredients at your fingertips. Gabe talks about the cultures that inspire Italian cooking and how he feels about the American artisanal movement unfolding in U.S. kitchens. Pivoting to the spicier side of Ciao House, he opens up about his relationship with co-host Alex Guarnaschelli on and off set, sharing why their Italian and French-trained collaboration created craveable entertainment. Finally he reveals the recipe for a well-rounded chef and how to turn food into his consumers’ favorite story.
Note: Please be advised this episode contains un-beeped curse words
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Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/gabe-bertaccini-dishes-on-his-love-letter-to-italy
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Pop-up restaurateur, culinary show competitor and Jersey Shore chef, Britt Rescigno dives into the roots of her nickname, the “Angry Italian.” The intense chef opens up about the rush she felt stepping onto her first set kitchen, her competitive background and family ties to food. Caught red handed with a Ratatouille tat, Britt shares the special meaning behind her ink. She reflects on her upbringing, raised by a chef father, waitress mother, family restaurant-running grandparents and why it’s fitting that she scrambled her first egg by five years old. Britt talks about the classical French training, Italian cooking experience and New Jersey punch she brought to the Tournament of Champions and Chopped competitions. Then she reveals what the biggest challenge was, despite her meticulous calculations, strict study schedule and years of experience. She shares what made her time on the shows so emotional, the best advice she’s ever been given and the positive feedback she’s gotten from fans. Finally, she dives into her pop-up restaurant tour, why people can “go eat crow” and her perfect food day.
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Learn More About Tournament of Champions: https://www.foodnetwork.com/shows/tournament-of-champions
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/britt-rescigno-the-authentic-ambitious-angry-italian
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Interior architect, designer and television host, Taniya Nayak joins us to share how she achieves the unimaginable on Restaurant: Impossible. She reveals how she and her husband began their successful professional partnership and gives fans a glimpse inside their dinner dates, which double as strategic meetings to inspire future concepts. Taniya shares the key experience every restaurant designer should have on their resume and why functionality is critical to the perfect interior. She compares the whirlwind process she and Robert Irvine follow on Restaurant: Impossible, to her experience working on projects off-air. Taniya dishes on the most common interior design mistakes people make and what fans would never guess about her co-host. Reflecting on her favorite transformations, she shares the heartfelt reason she loves her career and the best lesson she’s learned from it all. Finally, she shares her favorite meal her mother cooks, what to expect in Season 3 of Battle on the Beach, and 2023 kitchen trends to watch.
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https://www.foodnetwork.com/shows/restaurant-impossible
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Henry Laporte, the viral TikTokker “Salt Hank,” shares how he went from doom scrolling during the pandemic to being featured on Crack an Egg With. Hank dishes on his decision to quit his marketing job and pursue a career as a culinary content creator when his first video went viral. Famously capturing attention with a satisfying crunch and holding it through his creations’ completion, he details how he found his formula for viral views. Hank reveals what makes sandwiches the perfect canvas for food experimentation and the secret to the perfect build. He highlights the freedom the American staple gives chefs to elevate, downplay or feature versatile flavors. Proving you don’t need formal culinary training to make it as a chef, Henry shares why he loves creating cooking tutorials for followers on the platform that inspired his craft. Finally, he reveals what he hopes to learn from his future trips abroad, the biggest surprises of competing on Food Network and which of his idols he recently got to cook with.
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Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/henry-laporte-salt-hank-reveals-salt-hacks-and-elevated-snacks
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Award-winning chef, Food Network Hot Lister and half of the power team who launched Beto & Son, Julian Rodarte stars in this episode. He credits his abuelita’s resourceful culinary skills and his father’s food artistry for inspiring his success. Julian reveals what it took to get his mentor to support his dreams and when he began pursuing this passion. He compares what he learned about the technical side of the industry in culinary school to the business aspect his father taught him. Julian dishes on what it was like competing on Beat Bobby Flay alongside his dad, who’d been dreaming of that moment since he was a child. The first-generation American shares how his family’s farm-fresh Mexican dishes inspired his palette and what hosting dinner parties growing up taught him about running a restaurant. Julian explains what he strives for at each of his concepts and the influence aromas and music have on guests’ overall experience. Finally he spills the secret to his award-winning nitrogen margaritas and who was really the brains behind the viral champagne vending machine.
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Learn More About Tournament of Champions: https://www.foodnetwork.com/shows/tournament-of-champions
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/julian-rodarte-reveals-restaurant-secrets-and-his-culinary-competition-experiences
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Award-winning chef, restaurateur and creator of several food lines, Stephanie Izard takes us on a culinary exploration of entrepreneurship. On a mission to create pleasant and inviting experiences for her diners, she’s opened seven unique restaurants in Chicago and LA that bring international flavors to upscale, casual dining tables. She shares the inspiration behind her goat-themed endeavors and the influence her travels to Peru, China and Taiwan had on her Cabra and Duck Duck Goat dishes. The Iron Chef and Top Chef winner reflects on her experience going head-to-head with friends on cooking competition shows, comparing the unpredictable and exciting atmosphere to her carefully contrived restaurants. Stephanie reveals where her passion for food came from, the secret to packing punch into each plate and how she’s curated her fearlessly fun persona that network fans and restaurant regulars love.
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Learn More About Tournament of Champions: https://www.foodnetwork.com/shows/tournament-of-champions
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/stephanie-izard-the-goat-of-the-chicago-food-chain-on-competing-against-friends
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Seattle-based chef Shota Nakajima talks about how he processes achievements, like making the Food Network Hotlist, and how he tends to take things one day at a time. Shota describes how the Pacific Northwest shaped his culinary perspective and how he enjoys being in nature to forage for ingredients and clear his mind. He shares how he fell in love with the hospitality industry by holding down two jobs at just fifteen years old and how that led to working in a Michelin star restaurant in Japan all before the age of twenty. Shota shares his thoughts on restaurant hierarchy and how he pivoted his operations to foster a more collaborative model with his employees. He describes his experiences on various food competition shows and how Tournament of Champions is a different beast. He reveals the touching way Guy Fieri supports the competitors and why he loves the blind judging before nerding out over his love of anime.
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Learn More About Tournament of Champions:https://www.foodnetwork.com/shows/tournament-of-champions
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/shota-nakajima-on-sushi-rice-secrets-toc-cold-sweats
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Chef JJ Johnson shares how his family nurtured his passion for food and why he decided to pursue culinary school. JJ talks about his time studying in Ghana and falling in love with West African cuisine. He shares his affection for rice and why you can explore most every culture through their rice dishes. JJ explains why he wants to become the Michael Jordan of the culinary world and what it means to have tenacity and dedication to a craft. JJ talks about hosting The Cookout at the South Beach Food and Wine Festival and why it’s important to hold space for black culture and cuisine at these events. He discusses his James Beard nominated Food Network video explaining the versatility of collard greens and why they don’t get the hype they deserve before revealing his favorite food spot in Harlem.
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Watch Everything You Need to Know About Collard Greens: https://www.facebook.com/watch/?v=375355280330206
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/jj-johnson-on-rice-as-the-throughline-of-our-lives
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Chef Rocco DiSpirito reminisces on his time as an executive chef in the early nineties and how reviews and critics could make or break an establishment. Rocco talks about how social media has leveled the restaurant review playing field and how the New York City food landscape has evolved over the past few decades. He talks about his early food memories and the honest, hardworking upbringing with his family that led to his first job selling Italian ice. Rocco shares how the role of a chef has evolved and why he hired a coach to guide him through interactions with customers in his restaurants. He talks about starting therapy in elementary school and why everyone needs a trained therapist in their life. Rocco reveals why he loves creating cookbooks so much after authoring fourteen and why, even with the internet and social media, cookbooks remain special. He talks about his friendship with Guy Fieri, how they met, and why he loves filming together on Guy’s shows. Rocco talks about how intense the blind judging is on Tournament of Champions and how he has to wait to find out who cooked the dishes he loved.
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Learn More About Guy’s Ranch Kitchen: https://www.foodnetwork.com/shows/guys-ranch-kitchen
Learn More About Tournament of Champions: https://www.foodnetwork.com/shows/tournament-of-champions
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/rocco-dispirito-on-shy-chef-secrets-why-cookbooks-are-still-special
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Michelin-trained chef turned TikTok sensation, Poppy O’Toole opens up about her rise to viral fame and how her decision to move back in with her parents during the pandemic inspired her to pivot career paths. The “Potato Queen” details her decade-long culinary ascension from making tea in a retirement home to working in a pub, that eventually led her to become a junior sous chef at a Michelin star restaurant before the UK went into lockdown. Her newfound TikTok stardom came with inevitable internet trolls and hateful comments on her posts and she shares how she copes with sexists and negative people online and in the restaurant industry. Poppy reveals what impact she hopes to have on the culinary world, what motivates her to keep creating and sharing her recipes and why she chose potatoes as her staple ingredient. In this episode, she shares the secret to making her favorite recipes, which she’s introduced to the world through her 25 Days of Potatoes video series on TikTok and new cookbook Poppy Cooks: The Food You Need, with flavors ranging from crispy chips to potato-based desserts baked into every page.
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Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/poppy-otoole-on-tiktok-tots-and-dealing-with-trolls
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NFL retiree Vince Wilfork talks about why he loves retirement and how he spends most of his time lately. He reveals what it was like to work with Tom Brady and Bill Belichick and the surreal moment he was inducted into the Patriots Hall of Fame. As a Floridian, Vince sets the record straight of whether Florida should be considered “southern” and the meals he loves to cook for his family. Vince affectionately talks about his many pairs of overalls and how they have become his signature look. He dives into what it was like to film a food competition show and the behind-the-scenes moments with his co-host Sunny Anderson on NFL Tailgate Takedown. Vince shares his favorite NFL stadiums and what city’s tailgate dish he loves the most before revealing his feelings about that famous ESPN Body Issue cover.
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Learn More About NFL Tailgate Takedown: https://www.foodnetwork.com/shows/nfl-tailgate-takedown
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/vince-wilfork-on-tackles-tom-brady-hosting-nfl-tailgate-takedown
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Two-time Chopped champion, chef, restaurateur and entrepreneur Kathy Fang reveals all of her thoughts behind her new reality show, Chef Dynasty: House of Fang. The quiet competitor unpacks why growing up in her family’s booming San Francisco restaurant left her hungry for a different lifestyle, driving her brief pursuit of 9 to 5 office jobs. She explains how her love for connecting with people through food, passion for experimenting with new ideas and traditional personality inspire her own restaurant’s menu and atmosphere. Kathy reveals what really goes into the “Fang Flavor,” how her culinary perspective influences her professional and personal relationship with her parents, and her aspirations for her one-of-a-kind restaurant, House of Fang. She shares what recipe this chef mastered first, her favorite memories from Chopped and the Hong Kong dish she misses most.
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Learn More About Chef Dynasty House of Fang here: https://www.foodnetwork.com/shows/chef-dynasty-house-of-fang
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/kathy-fang-on-collaboration-experimentation-and-maintaining-a-taste-of-tradition
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It's chocolate day at the lodge and Ree has challenged herself to shake up three great knock-it-out-of-the-park, impressive chocolate recipes for the blog. The kids can't wait to turn taste testers; it's a cook's kid's best perk.
Below are the recipes used in today’s episode:
Chocolate Cookies with Dipping Bar:
https://www.foodnetwork.com/recipes/ree-drummond/chocolate-cookies-with-dipping-bar-recipe-2131682
Pots de Creme a L'Orange:
https://www.foodnetwork.com/recipes/ree-drummond/pots-de-creme-a-lorange-recipe-2107334
Corn and Cheese Chowder:
https://www.foodnetwork.com/recipes/ree-drummond/corn-and-cheese-chowder-recipe-2042574
Mint Chocolate Truffles:
https://www.foodnetwork.com/recipes/ree-drummond/mint-chocolate-truffles-recipe-2102386
On The Pioneer Woman, Ree Drummond shares her comforting home cooking from her kitchen on the ranch. With direct audio from her hit Food Network TV show, you can now enjoy Ree’s company as she cooks up meals for every occasion, from last-minute family suppers to elegant celebrations.
For even more recipes head to discovery+ and stream full episodes of The Pioneer Woman on discovery+. Head to discoveryplus.com/pioneerwoman to start your 7-day free trial today. Terms apply.
Find episode transcript here: https://the-pioneer-woman.simplecast.com/episodes/chocolate-day
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While Food Network Obsessed is off for the holidays, we're leaving you with an episode of The Pioneer Woman with Ree Drummond. This episode called Christmas is Coming. Follow The Pioneer Woman wherever you get your podcasts.
Everyone's invited to the ranch as the Drummonds count down to Christmas. Ree Drummond's whipping up Rigatoni and Meatballs to eat while they trim the tree, then making her mom's Holiday Bacon Appetizers.
Below are the recipes used in today’s episode:
Mint Brownie Bites:
https://www.foodnetwork.com/recipes/ree-drummond/mint-brownie-bites-2102565
Rigatoni and Meatballs:
https://www.foodnetwork.com/recipes/ree-drummond/rigatoni-and-meatballs-2040734
Rigatoni and Meatballs:
https://www.foodnetwork.com/recipes/ree-drummond/rigatoni-and-meatballs-recipe-2125151
Holiday Bacon Appetizers:
https://www.foodnetwork.com/recipes/ree-drummond/holiday-bacon-appetizers-1-2109907
On The Pioneer Woman, Ree Drummond shares her comforting home cooking from her kitchen on the ranch. With direct audio from her hit Food Network TV show, you can now enjoy Ree’s company as she cooks up meals for every occasion, from last-minute family suppers to elegant celebrations.
For even more recipes head to discovery+ and stream full episodes of The Pioneer Woman on discovery+. Head to discoveryplus.com/pioneerwoman to start your 7-day free trial today. Terms apply.
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Actor Tiya Sircar shares stories from her recent travels in Peru, what she checked off of her bucket list and the most incredible food she experienced. Tiya talks about her family’s uplifting Diwali celebrations and how her Indian heritage shaped her perspective as a kid growing up in Texas. She describes her journey to becoming a performer and how Indian representation in the entertainment industry has evolved over the course of her career. Tiya reveals what it was like on set filming the discovery+ holiday movie, A Gingerbread Christmas, and what elements of her character required a little extra research. She talks about working with pastry icon Duff Goldman and what makes this project special to her.
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Learn More About A Gingerbread Christmas: https://www.discoveryplus.com/show/a-gingerbread-christmas-us
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/tiya-sircar-on-beloved-bengali-meals-main-character-moments
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Chef Leah Cohen shares the heartwarming story of how Bobby Flay helped jumpstart her cookbook. She talks about how her parent’s diverse backgrounds influenced her initial food passions and her deep dive into Italian cuisine. Leah talks about what it means to find your authentic path in the culinary world and why she decided to move to Southeast Asia and falling in love with Thai culture and food. She describes the cornerstones of Filipino cuisine, in honor of her mother’s roots, and why she’s hesitant to share Filipino recipes on her social media. Leah explains why she decided to go with a casual concept for her restaurant in the Lower East Side and the music she loves to play there. She talks about working with her husband and business partner and why it works for them. Leah reveals what it was like to be on the finale of Beat Bobby Flay: Holiday Throwdown and what makes the show so much fun to film.
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Learn More About Beat Bobby Flay Holiday Throwdown: https://www.foodnetwork.com/shows/beat-bobby-flay-holiday-throwdown
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/leah-cohen-on-finding-your-culinary-voice-holiday-throwdown-fun
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Former Miss Universe Olivia Culpo shares how her family reacted to her skyrocketing to international fame and her advice for how to respond to naysayers in your life. She reveals the famous fellow gym member who helped jumpstart her family reality show and what element of her family life is the scariest to share. Olivia talks about being the middle child and how the one bumper sticker on her mom’s car reflects their family values. She excitedly shares the Food Network show she was obsessed with as a child and the precious kitchen item her family fights over. Olivia shares a few of her family traditions and how they honor the feast of the seven fishes. She talks about her foray into co-founding two restaurants and why, at her core, she loves feeding people.
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Learn More About The Culpo Sisters: https://www.tlc.com/shows/the-culpo-sisters
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/olivia-culpo-on-her-no-filter-family-the-prized-pizza-pan
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Former professional athlete and television host Jesse Palmer reminisces with Jaymee about their days together on ESPN and what his work schedule looks like nowadays. He talks about why The Bachelor is still a pop culture phenomenon and what is most surprising about the process of filming the reality show. Jesse talks about his obsession with football from an early age and what it felt like to hear his name called in the NFL draft. Jesse talks about the culture shock moving from a small town in Ontario to the raucous college town of Gainesville and what skills he developed as an athlete that have supported him during his media career. He shares the diverse cultural foods he was exposed to during his childhood and what makes the perfect poutine. Jesse enthusiastically talks about why he loves hosting food shows and the many hats he wears on set before revealing what he finally gets to do this season. He shares stories about the judges and the incredible creativity and camaraderie on set that makes filming so enjoyable.
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Learn More About Holiday Baking Championship: https://www.foodnetwork.com/shows/holiday-baking-championship
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/jesse-palmer-on-sneaking-bites-on-holiday-baking-championship
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HGTV stars Ben and Erin Napier share their thoughts on how food makes a place feel like home and some of their favorite household meals. They talk about the most important thing to keep in mind when they are renovating kitchens on their show Home Town and some clever kitchen updates they absolutely love. Ben and Erin dive into the reason they bought a farmhouse outside of the city of Laurel and why renovating their own home was much more complicated than their typical client work. Erin talks about why she loves when her children’s bath water is dirty and some non-negotiable things they wanted in their new home. They dive into their family plans for the holidays and what it was like to have to memorize lines and act naturally in their holiday feature film debut - A Christmas Open House. Ben and Erin share their own love story and reveal who they would want to play them in a movie about their lives before giving their two cents about their favorite Christmas music.
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Follow Ben Napier on Instagram: https://www.instagram.com/scotsman.co/
Learn More About a Christmas Open House: https://press.discoveryplus.com/shows/a-christmas-open-house/
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/ben-erin-napier-on-how-food-makes-a-home
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Host of Man v. Food, Casey Webb, shares what it was like to live and work on the Jersey Shore and how that slice of the country tends to get misrepresented. Casey talks about the quintessential Jersey foods he loves, how he found himself in a position to audition for the iconic Man v. Food show and how he actually secured the gig. He reveals what the shooting schedule on the show is like and how he plans for the outrageous meals he consumes. Casey puts to rest any rumors that the show is fake and assures Jaymee that no one eats or clears the food for him. He talks about what he does during his downtime when he’s on location filming and some of his favorite food cities he has discovered over the course of Man v. Food.
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Learn More About Man v. Food: https://www.cookingchanneltv.com/shows/man-v-food
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/casey-webb-on-his-wildest-man-v-food-meals
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Television veteran and host of Halloween Baking Championship, John Henson, talks about how being the youngest of a family of boys shaped his path to comedy and the origin story of his nickname, “Skunk Boy.” He shares some moments that have defined his career over the past three decades and his perspective on his responsibilities as a host. John talks about the immersive environment of the Halloween Baking Championship set and what it feels like for this year’s theme to be “Hotel Henson.” He gives his two cents on classically trained versus self-taught contestants and the number one mishap he observes on the show. John reveals just how long the judges - Carla Hall, Stephanie Boswell and Zac Young - are in hair and makeup and how he manages to keep a straight face when they attempt to give serious critique in costume.
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Learn More About Halloween Baking Championship: https://www.foodnetwork.com/shows/halloween-baking-championship
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/john-henson-on-hosting-duties-how-he-keeps-a-straight-face
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Chef Michael Voltaggio reveals what foods he flew in for his most recent birthday celebration and what his forties have looked like so far. He talks about what he learned having to support himself in high school while working at a Holiday Inn and why he always perceives challenges as opportunities. After three decades, Michael reveals why he fell in love with the industry and how he continues to stay inspired and fulfilled day to day. He talks about how social media and the sharing economy has influenced the industry and how his personal approach to hospitality is reflected in his restaurants. Michael shares the characteristics he looks for when hiring talent and why enthusiasm overrides experience before explaining the concept behind his latest restaurant venture. He talks about how his time on television has sharpened his skills as a chef and his experiences as a titan on the first season of Bobby’s Triple Threat. Michael gives a peek behind the curtain of Triple Threat and contemplates why the straightforward challenge ingredients allow each chef to showcase their unique culinary approach.
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Learn More About Bobby’s Triple Threat: https://www.foodnetwork.com/shows/bobbys-triple-threat
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/michael-voltaggio-on-creativity-chaos-whats-in-his-notes-app
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Professional sculptor and judge of Outrageous Pumpkins, Paul Dever, shares how his passion for sculpting began and what landed him on Outrageous Pumpkins as a contestant. Paul talks about what it felt like to win the show after being a fan and his thoughts on coming back as a judge. He reveals what other vegetables he practices on when pumpkins aren’t in season and how he prepared for competition. Paul shares why he prefers carving faces, where he gets his creepy inspiration and the must-have tools in his carving toolkit. He talks about the close camaraderie among the Outrageous Pumpkins crew and his tough but fair approach to judging. Paul explains why the story behind the creepy creations is imperative to success on the show and the one thing he did that made him a winner before revealing the heartwarming adoption story that happened on set this season.
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Learn More About Outrageous Pumpkins: https://www.foodnetwork.com/shows/outrageous-pumpkins
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/paul-dever-on-carving-ghoulish-gourds-pumpkin-patch-tips
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Celebrity chef and Food Network fixture Bobby Flay catches up with Jaymee as they reminisce on how they first met during an episode of SportsCenter and how Bobby supported Jaymee during her transition to food media. Bobby gives the latest update on his two beloved cats, Nacho and Stella, and who started the Maine Coon trend among the Food Network stars. Bobby shares the memories of when he first heard of Food Network, initially called The Television Food Network, and his skepticism about how long it would actually last. He talks about his first show, “Grillin’ and Chillin’”, and a never-before-told story about those early days. Bobby and Jaymee talk about his daughter, Sophie Flay, what it’s like to work together and the characteristic he admires most in her. He grills Jaymee about her affection for smash burgers, names his favorite New York burger spot and the sign he puts up in every Bobby’s Burger restaurant kitchen. Bobby shares the strategy behind developing new shows and what movie inspired his latest show, Bobby’s Triple Threat. He talks about how he chose his three culinary titans and the undercover mission to Tiffany Derry’s restaurant to cast her for the show. Bobby shares the unique premise of the show and reveals what is really in the prized duffel bag. He passionately talks about why the dishes on his shows are judged hot and why he’s grown weary of questions about the legitimacy of Beat Bobby Flay before diving into the insane shooting schedule and why he is a stickler for time on set.
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Learn More About Bobby’s Triple Threat: https://www.foodnetwork.com/shows/bobbys-triple-threat
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/bobby-flay-on-his-embarrassing-early-food-network-days-triple-threat-bts
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Chef and influencer Tway Nguyen reveals the unlikely inspiration behind her handle, @TwayDaBae, and gives her best advice for getting training in the industry. Tway talks about the Vietnamese foods that should get more of the spotlight before sharing her experience moving to the United States at just 8 years old. She reveals the television shows that helped her learn conversational English and why she decided to pursue culinary school despite her family’s wishes. Tway talks about the things you cannot teach a chef and explains why she believes intuition is more important than skill when it comes to cooking. She talks about her first viral video on TikTok and creating content for the platform before advocating for fish sauce as a more flavorful alternative to salt. Tway shares her first experience watching Anthony Bourdain and his significant influence on her life and culinary perspective. She reveals what Food Network show she just competed on (the episode airs in October!) and what Food Network star she would most enjoy cooking with. Tway then reveals the surprising snack she is eating by the spoonful lately before reminiscing on the steak that changed her life.
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Follow Tway Nguyen on Instagram: https://www.instagram.com/twaydabae/
Follow Tway Nguyen on TikTok: https://www.tiktok.com/@twaydabae
Watch Tway’s Crack An Egg With Episode:
https://www.foodnetwork.com/shows/crack-an-egg-with/episodes/crack-an-egg-with-tway-da-bae
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/tway-nguyen-on-what-culinary-school-cant-teach-you
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Chef Tiffany Derry shares her lively upbringing with over 50 cousins and how this abundant family dynamic shaped who she is. Tiffany reminisces on her childhood on a farm and the passion for cooking and preparing food that her grandmother instilled in her. She talks about how being up close and personal with growing her own food provided her with a unique perspective on food waste and shares the various ways she preserves and reuses kitchen scraps. Tiffany discusses the importance of eating seasonally, shopping small and how food legislation affects people on an everyday level. She reveals the breakfast restaurant that denied her a job as a cook, how she faces gender disparity in the industry head on and the significant piece of advice her mother gave her. Tiffany reveals the details of the new show, Bobby’s Triple Threat, before revealing what it is really like to have your reputation on the line while the world watches.
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Follow Tiffany Derry on Instagram: https://www.instagram.com/mastercheftd/
Learn More About Bobby’s Triple Threat:
https://www.foodnetwork.com/fn-dish/shows/bobbys-triple-threat
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/tiffany-derry-on-pulling-your-own-seat-up-to-the-table-triple-threat-teasers
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Ned and Zach from The Try Guys talk about how their wildly popular channel began and the process of creating entertaining content that explores other peoples’ passions and experiences. They discuss trial, failure and getting comfortable with the unknown and reveal the videos that genuinely changed their perspective. Ned and Zach share what baking show inspired their Without a Recipe series and they talk about their new Food Network and discovery+ show, No Recipe Roadtrip with the Try Guys. The guys talk about trying to recreate famous recipes across the country and why professional kitchens made it much more difficult. Ned and Zach name who is actually the best cook of the four and how competitive it gets between everyone before revealing what Food Network star they would want to skydive with.
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Follow Ned Fulmer on Instagram: https://www.instagram.com/nedfulmer
Follow Zach Kornfeld on Instagram: https://www.instagram.com/korndiddy
Learn More About No Recipe Roadtrip with the Try Guys:https://www.foodnetwork.com/fn-dish/shows/no-recipe-road-trip-with-the-try-guys
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/ned-fulmer-zach-kornfeld-from-the-try-guys-on-culinary-escape-rooms-crab-doughnuts-and-embracing-failure
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Content creator Vivan Aronson, also known as @CookingBomb, talks about the first twenty-seven years of her life in Chengdu, China and the most memorable dishes she cooked with her grandmother who raised her. She talks about adjusting to life in the states and what soapy show she watched to learn conversational English. Vivian shares the reason she posted her first cooking video and how she manages and includes her four kids (or “circus” as she lovingly calls them) in the kitchen. She shares the handwritten fan letter that impacted her the most and the moment she knew she had gone viral. She talks about carefully maintaining her famous pickle brine and how she will celebrate its upcoming seventeenth birthday before listing some of her favorite things to pickle. Vivian shares the difficult process of writing a cookbook in her second language and why she decided to make dessert dumplings on Food Network’s TikTok Challenge.
Start Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessed
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Follow Vivian Aronson on Instagram: https://www.instagram.com/cookingbomb/
Follow Vivian Aronson on TikTok: https://www.tiktok.com/@cookingbomb
Watch Vivian’s TikTok Challenge: https://www.foodnetwork.com/shows/the-food-network-tiktok-challenge
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/vivian-aronson-on-carrying-her-precious-pickle-jar-on-a-plane
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Pastry chef Zoë François reveals what it was like to grow up on a commune in the sixties and how formative the experience was to her personal food philosophy. She shares the lie her parents told her about raisins and the packaged snack that opened her eyes to a world of sweet possibilities. Zoë affectionately talks about the value of knowing where food comes from and the effort it takes to make it because of her childhood living on a commune and how that informs how she approaches her work today. She talks about the first few jobs she ever had and what she learned by starting her own cookie cart in college. Zoë shares how she became friends with Andrew Zimmern and the one thing he would always bring to lunch that was way before his time. She talks about working with Andrew and how he encouraged her to get into teaching, which she has now been doing for over two decades. Zoë shares her journey to the Magnolia Network with her show, Zoë Bakes, the baking mishaps she tends to observe the most, and her love for the culinary community of Minneapolis. She talks about being a guest judge on Silos Baking Competition and why it makes her super nervous.
Start Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessed
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Follow Zoë François on Instagram: https://www.instagram.com/Zoëbakes/
Learn More About Zoë Bakes: https://www.discoveryplus.com/show/Zoë-bakes
Learn More About Silos Baking Competition: https://www.discoveryplus.com/show/silos-baking-competition-us
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/zoe-francois-on-the-baking-staple-you-must-make-yourself
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Tabitha Brown talks about why she wanted to be considered “America’s Mom” and what the title means to her. She talks about how striving to manage health issues and chronic pain led her to pursue a vegan lifestyle and the ways it has improved her quality of life and perspective. Tabitha reveals her family’s favorite plant-based dinner and some of her go-to vegan substitutes. She talks about her new show, It’s CompliPlated, and how it reflects her real-life issues of finding meals that work for her family’s various preferences and dietary requirements. Tabitha shares the upcoming projects she is excited about and the mindset that has contributed to her success.
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Learn More About It’s CompliPlated: https://www.foodnetwork.com/shows/its-compliplated
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/tabitha-brown-on-finding-freedom-feeding-the-soul
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Internet sensation Dan Pelosi shares the story behind his digital identity, GrossyPelosi, and his journey from the fashion industry to full-time food influencer and blogger. Dan shares how he brings his unique perspective and family traditions to the table with his annual holiday cookie party and why his 2019 gathering was so pivotal. He describes why the pandemic and renewed focus on home cooking put him on a fast track to social media fame and becoming a voice in the domestic digital space. Dan reveals his most popular recipe he has deemed “The Sawce” and the spirit that makes the recipe sing. He talks about his personal philosophy in the kitchen and why not taking himself too seriously allows his followers to relate to him in an authentic way. Dan shares some special memories with his greatest inspiration, his hundred-year-old grandfather, Bimpi, and the story of cooking for his entire study abroad cohort. He talks about entertaining friends and some impressive recipes that are actually super simple, as well as his top tips for cooking in a vacation rental. Dan and Jaymee share their favorite Brooklyn eateries and Dan explains why second breakfast is a crucial part of his day. He makes a case for divisive ingredients like cottage cheese and sardines and why he is passionate about not yucking other people’s yum.
Sign up to nominate Food Network Obsessed for the Podcast Awards: https://www.podcastawards.com/app/signup
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Follow Dan Pelosi on Instagram: https://www.instagram.com/grossypelosi/
Check Out All of Grossy’s Guides: https://www.danpelosi.com/lifestyle-1
Watch Dan’s Crack An Egg With Episode: https://www.foodnetwork.com/shows/crack-an-egg-with
Start Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessed
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Creator of the New York City and South Beach Wine and Food Festivals, Lee Schrager, shares the humble beginnings of the festival, which started as a fundraiser, and his favorite festival event today. He talks about his commitment to producing a quality event and showcasing promising, upcoming talent within the food space. Lee shares what separates his events from the rest and how the philanthropic mission of the festival is the cornerstone of their organization. Lee talks about his hopes for the future of the hospitality industry and how run-ins with former beneficiaries of the festival have impacted him in a special way. Lee reveals the exciting things he is looking forward to for the upcoming New York City Wine and Food Festival taking place this October 13th-16th and why he is dedicated to partnership with God’s Love We Deliver and addressing food insecurity. He talks about his own journey through the industry and culinary school as well as his experiences authoring three cookbooks.
For tickets to NYCWFF: https://nycwff.org/
Sign up to nominate Food Network Obsessed for the Podcast Awards: https://www.podcastawards.com/app/signup
Start Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessed
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Follow Lee Schrager on Instagram: https://www.instagram.com/leeschrager/
Follow NYCWFF on Instagram: https://www.instagram.com/nycwff/
Learn More About God’s Love We Deliver: https://www.glwd.org/
Connect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-network
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/lee-schrager-on-the-evolution-of-the-iconic-wine-food-festival
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Chef Yia Vang shares the remarkable and resilient story of his family, and his journey from being born in a refugee camp to becoming a James Beard award nominee. Yia talks passionately about the pillars of Hmong culture, why balance defines their cuisine, and the childhood initiation of learning to cook rice properly. He shares emotional stories of his desire to assimilate to American culture as a child and why he is so dedicated to celebrating and elevating his family’s culture and stories today. Yia talks about the vision behind his restaurants and how his latest establishment, Vinai, is a love letter to his parents and their strength. He shares the inspiration behind his Food Network digital series, Stoked, and why cooking over an open flame is close to his heart and crucial to the Hmong culture.
Start Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessed
Connect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-network
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Follow Jaymee on Instagram: https://www.instagram.com/jaymeesire
Follow Yia Vang on Instagram: https://www.instagram.com/yiavang70
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/yia-vang-on-hmong-culture-the-art-of-preparing-rice
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Culinary icon Andrew Zimmern talks about being a birthday week person and what he feels will define the next decade of his life. He shares why he is optimistic about the ever-evolving world and the importance of elevating others to create equity before responding to a statement about being a human food encyclopedia and why he somewhat disagrees with it. He talks through his childhood in New York City and how fear, trauma and too much freedom shaped his perspective. Andrew reminisces on memories traveling the world with his late father and the myriad of cultural experiences he owes to him. He reveals the duplicitous journey to finally pitching a show and panicking to come up with thirty episodes on the spot for Bizarre Foods. Andrew describes the personal premise of his new program, Family Dinner, and why a lifelong desire to be a part of a family drove him to create it. Andrew talks about the mythical, magical power of food to bring people together before settling the great debate - is a hotdog a sandwich?
Start Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessed
Connect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-network
Follow Food Network on Instagram: https://www.instagram.com/foodnetwork
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Follow Andrew Zimmern on Instagram: https://www.instagram.com/chefaz/
Learn More About Family Dinner: https://andrewzimmern.com/tv/
Learn More About Wild Game Kitchen:
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/andrew-zimmern-on-his-latchkey-childhood-the-love-language-of-food
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If you're loving Food Network Obsessed, check out a new podcast from Food Network: The Pioneer Woman.
Ree Drummond's throwing open her Oklahoma ranch for a brand-new food series with juicy slices of frontier life. There's a quintessential ranch dinner, a dawn cattle gathering with the kids and cowboys, and rookie cowgirl Ree's facing two family challenges. With Chicken Fried Steak and Creamy Mashed Potatoes with Gravy with a Marinated Tomato Salad With Herbs on the side, as well as Cowboy Breakfast Sandwiches and Sunrise Punch, it's going to be a mouthwatering feast of fabulous food and fun.
Below are the recipes used in today’s episode:
Chicken Fried Steak with Gravy: https://www.foodnetwork.com/recipes/ree-drummond/chicken-fried-steak-with-gravy-recipe-1925056
Marinated Tomato Salad with Herbs: https://www.foodnetwork.com/recipes/ree-drummond/marinated-tomato-salad-with-herbs-recipe-1925166
Creamy Mashed Potatoes: https://www.foodnetwork.com/recipes/ree-drummond/creamy-mashed-potatoes-2-2118819
Cowboy Breakfast Sandwiches: https://www.foodnetwork.com/recipes/ree-drummond/cowboy-breakfast-sandwiches-recipe-1925259
Sunrise Punch: https://www.foodnetwork.com/recipes/ree-drummond/sunrise-punch-recipe-1925463
On The Pioneer Woman, Ree Drummond shares her comforting home cooking from her kitchen on the ranch. With direct audio from her hit Food Network TV show, you can now enjoy Ree’s company as she cooks up meals for every occasion, from last-minute family suppers to elegant celebrations.
For even more recipes head to discovery+ and stream full episodes of The Pioneer Woman on discovery+. Head to discoveryplus.com/pioneerwoman to start your 7-day free trial today. Terms apply.
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If you like Food Network Obsessed, check out a new podcast from Food Network called Girl Meets Farm with Molly Yeh.
In this episode, Molly celebrates her and her husband's third wedding anniversary by making a special brunch for the family that includes Shakshuka with Feta, Brussels Sprouts and Bacon Hash, Pocket Pastries with Raspberry Jam and more.
Below are the recipes used in today’s episode:
Grilled Cheese with Everything Bagel Seasoning: https://www.foodnetwork.com/recipes/grilled-cheese-with-everything-bagel-seasoning-5301467
Roasted Potatoes with Paprika Mayo: https://www.foodnetwork.com/recipes/roasted-potatoes-with-paprika-mayo-5301375
Pocket Pastries with Raspberry Jam: https://www.foodnetwork.com/recipes/pocket-pastries-with-raspberry-jam-5301403
Brussels Sprout and Bacon Hash: https://www.foodnetwork.com/recipes/brussels-sprout-and-bacon-hash-5301483
Shakshuka with Feta: https://www.foodnetwork.com/recipes/shakshuka-with-feta-5301374
Want even more of Molly’s recipes? Stream full episodes of Girl Meets Farm on discovery+. Head to discoveryplus.com/girlmeetsfarm to start your 7-day free trial today. Terms apply.
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Chef and restaurateur Lucas Sin shares his success story, starting with the first restaurant he started in his hometown of Hong Kong at just 16 years old. Lucas talks about what he loves about his culture and the family member who told him not to become a chef. He talks about his time at Yale University and the inventive popup restaurant that he ran out of the basement of his dormitory. Lucas details how he found himself in a Michelin-starred kitchen in Kyoto as a college student, what he learned in such an elevated fine-dining setting and the reminder he received from a fellow chef that changed the course of his career. He talks about the landscape of the Chinese food industry in the United States and how it shaped his own foray into opening fast-casual Chinese establishments. He talks about the balance of blending tradition with modernity and how to push boundaries while remaining true to the history of Chinese cuisine. Lucas talks about his feelings towards the accolades and recognition he has received in the culinary world and his Crack An Egg With episode on FoodNetwork.com.
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Watch Lucas Sin’s Crack An Egg With Episode: https://www.foodnetwork.com/shows/crack-an-egg-with/episodes/crack-an-egg-with-lucas-sin
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/lucas-sin-on-his-why-not-mentality-affection-for-microwaves
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Writer, educator and Harvard graduate Caroline Randall Williams reveals the staggering number of cookbooks she owns and how her personal experiences and history as a Black woman shaped her vision for her show, Hungry for Answers. Caroline talks about how the women in her life shaped her culinary perspective and what it means to be a steward of Black food and culture. She details the stories she uncovered over the course of filming, including the Black family that created the famed Nashville Hot Chicken and the reality of appreciation versus appropriation. Caroline shares the systemic lack of credit and ownership given to Black creators and what it means to course correct using the story of Nearest Green, the Black man who taught Jack Daniel’s how to distill whiskey, as an example. She explores the history of sugarcane and its relationship to convict leasing and the shocking inequities that Black farmers face. Caroline talks about the delicious food she got to experience on the show and her advice for someone who has a story they need to share.
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Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/caroline-randall-williams-on-appreciation-appropriation-hungry-for-answers
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Sophie Flay, daughter of culinary icon Bobby Flay, shares why she chose a journalism career over following in her dad’s footsteps and tells us her favorite types of stories to cover in the Los Angeles area. She talks about her experience covering the Olympics in Beijing and Pyeongchang, and why she is drawn to stories of ordinary people doing extraordinary things. Sophie talks about what it’s really like to work with her dad and why she sometimes avoids calling him for help in the kitchen before sharing her favorite go-to meals. Sophie recalls memories of watching her dad on television and why she hated when he would lose in a competition. She reveals who chooses restaurants when she goes to dinner with her dad and what their new show, Bobby & Sophie on the Coast, is all about. She shares what it’s like filming and working with her dad, teases some of her favorite food spots that are featured on the show and shares her thoughts on why she thinks her dad is such a talented competition chef.
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Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/sophie-flay-on-forging-her-own-path-father-daughter-dynamics
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Author and critic Simon Majumdar shares the research and process behind the scenes of his podcast that explores the rich history of food and his favorite interview so far with a Food Network star. He reveals the shocking turning point in his life and the renewed mission he set forth to pursue at 40 years old. Simon shares his journey through 31 countries in just a year and why he believes food is a healing and unifying force in a world that feels divided. He also gives his advice for how he overcomes language barriers and his most memorable meal to-date. Simon shares his personal philosophy on eating and consuming in a thoughtful way and his thoughts on food waste. He dives into his time on Guy’s Grocery Games and his honest and passionate approach to judging, his experience on the latest season of Tournament of Champions as a co-floor reporter and his thoughts on this season’s fierce winner.
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Learn More About Tournament of Champions: https://www.foodnetwork.com/shows/tournament-of-champions
Learn More About Guy’s Grocery Games: https://www.foodnetwork.com/shows/guys-grocery-games
Suicide Prevention Lifeline: https://suicidepreventionlifeline.org/
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/simon-majumdar-on-changing-his-life-at-forty-eating-around-the-world
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Chef Fariyal Abdullahi shares her childhood memories growing up in Ethiopia and the food rituals she holds close when she is missing home. She talks about picking a sheep every Friday for their family and why these experiences deepened her connection to food and perspective. Fariyal talks about moving from Ethiopia to the states at 16 years old, her first experiences with American food, and why she decided to pivot her career to becoming a chef. She talks about graduating from the CIA and landing in the kitchen of the greatest restaurant in the world in Copenhagen and some hallmarks of Scandinavian cuisine. Fariyal shares why she decided to take a year off to rest and prioritize her mental health and leave kitchens to start consulting in the industry. She talks about her experience walking the red carpet at the Met Gala last year and what kind of kitchen culture is important to cultivate. Fariyal reveals the Food Network shows and chefs that are her favorite and why she doesn’t think her cooking style works for competition.
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Learn More About Take Care of Home:
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/fariyal-abdullahi-on-red-carpet-moments-cooking-at-the-met
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Rhett McLaughlin and Link Neal, hosts of the internet sensation Good Mythical Morning, talk about their new show Inside Eats and why it is the perfect extension of their wacky food adventures. They guess Jaymee’s Chipotle order based on her personality and how many different order combinations they uncovered in their show. Rhett and Link share where their curiosity for all things food comes from, why they went on a mission to discover why the Cheesecake Factory menu is so big, and what cheesecake flavor is their favorite. They point out who the picky eater is between the two of them and the foods they absolutely cannot stand. Rhett and Link talk about the experience of visiting Coolhaus Ice Cream and what their personal, signature flavor would be. They talk about visiting Beyond Meat, what it takes to replicate the texture and experience of meat and the surprising experiments they witnessed in their labs. Rhett and Link talk about how Good Mythical Morning started, how it has evolved over the past decade, and their friendship origin story.
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Learn More About Inside Eats with Rhett & Link: https://www.foodnetwork.com/shows/inside-eats-with-rhett-and-link
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Tournament of Champions season 3 winner, Tiffani Faison, shares her feelings on being the third woman crowned on the show and how the blind judging on the show removes possibilities of implicit bias. Tiffani talks about her state of mind throughout the competition and going up against former champion Brooke Williamson. She talks about the infamous randomizer and if someone is actually behind it controlling the results. Tiffani shares where her tenacity comes from and the various competitive settings she has experienced throughout her life. She talks about her maverick personality style and how her childhood as a military brat shaped her as a person. Tiffani shares how she didn’t start cooking until the age of 23 and the not-so-Cinderella story of becoming a chef. She talks about her hopes for the Boston food scene and her process when it comes to conceptualizing a new restaurant before talking about the food cities she loves. Tiffani talks about judging on Chopped, why being a competitor makes you a better judge and her perspective on leadership.
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Learn More About Tournament of Champions:
https://www.foodnetwork.com/shows/tournament-of-champions
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Chef Karen Akunowicz shares her journey to the Tournament of Champions stage and how her experience working as a sous chef in Modena sparked her love for European-style dining shaped her path forward. Karen shares why she doesn’t have televisions in any of her restaurants and the sacred experience of sharing food together. She talks about returning to the States to work at a restaurant that focused on Middle Eastern cuisine and the growth she experienced in that spice-forward environment. Karen talks about leaving kitchens for a while to work for a nonprofit organization and what compelled her to return to work as an executive chef at Myers+Chang, which focused on Asian cuisine. She shares how her perspective on hospitality evolved during that time and what it was like to create and write for a cookbook. Karen explains why she would describe her culinary style as “modern grandma” and the inspirations behind her restaurants, Fox & Knife and Bar Volpe. She talks about getting the call for Tournament of Champions, how it compares to other food competitions she has done, and what was going through her mind when she found out she was in a tie.
VOTE FOR FOOD NETWORK OBSESSED: https://vote.webbyawards.com/PublicVoting#/2022/podcasts/general-series/lifestyle
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Learn More About Tournament of Champions:
https://www.foodnetwork.com/shows/tournament-of-champions
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Castmates Zach Erdem and Victoria Hilton reveal all of the behind-the-scenes drama of the new reality show, Serving the Hamptons’. Zach Erdem, owner of the famed restaurant 75 Main, talks about how the restaurant attracts some of the most famous celebrities and public figures – and how he trains his staff to interact with them. Manager of 75 Main, Victoria Hilton, talks about the entire staff living together for the summer and what house rules were broken during filming. Zach and Victoria talk about the weirdest requests they have ever received while working in the hospitality industry and their philosophy on customer service. Zach shares his personal story of growing up in a remote countryside in Turkey and working as a goat herder before finding a fateful photo of New York City and setting his sights there. Zach and Victoria share why they believe the Hampton’s is so famous and what celebrities have left them starstruck. They share what dramatic situations were caught on camera while filming the show and what castmates cannot keep a secret.
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Chef Geoffrey Zakarian says it’s his insatiable desire to please people that’s shaped his decades-long career. He explains how a gap year in France and a Michelin-star experience sparked his passion for elevated dining and attention to detail. Geoffrey talks about his first job at the famed Le Cirque restaurant in the early 80’s, and the luxurious and unexpected ingredients he worked with in that over-the-top environment. He shares the stories of opening his own restaurants and reveals his approach to training service staff using a European philosophy on what elevated customer service should be. He reveals the reason he initially turned down The Next Iron Chef — and the tactic his agent used to get him to say “yes.” GZ talks about investing his time and resources with his hospitality group to find tomorrow's restaurant mogul on his new show, and the insane first challenge he issued to test their skills.
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Learn More About Big Restaurant Bet:
https://www.foodnetwork.com/shows/big-restaurant-bet
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Award-winning actress Julianna Margulies visits Ina Garten at home in the Hamptons, where they share Real Margaritas. They pick herbs from Ina's garden for Julianna's Halibut with Herbed Butter and then head to the beach in Ina's convertible.
For more conversations with Ina and her friends, check out Food Network's new podcast Be My Guest with Ina Garten. Listen wherever you get your podcasts.
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Chef Roger Mooking shares where his affinity for fire originated and how it led him to be the host of Man Fire Food. Roger gives his thoughts on why humans are drawn to cooking food over an open flame and the sacred ritual of fire. He talks about growing up in Trinidad with a Chinese heritage and the many cultural influences that shaped his formative culinary experiences. Roger shares why he never cooks the same thing twice and the creative way he fosters culinary curiosity with his four daughters. He talks about the first CD he ever owned and the many influences that impact his own career as a recording artist. Roger talks about his adventures hosting Man Fire Food and the many interpretations of barbecue across the country before talking about the hottest thing he’s ever tasted on his show, Heat Seekers, and how to cool down a spicy bite.
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Learn More About Man, Fire, Food: https://www.cookingchanneltv.com/shows/man-fire-food
Learn More About Heat Seekers: https://www.foodnetwork.com/shows/heat-seekers
Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/roger-mooking-on-never-cooking-the-same-dish-twice
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Producer Todd Schulkin talks about the many roles he has held that led him to becoming Executive Director of the Julia Child Foundation for Gastronomy and the Culinary Arts and the very famous screenwriter and director he helped to discover when he was a talent agent. Todd shares the touching memory of first meeting Julia Child and why he believes she continues to make an impact on the culinary world today. He talks about how the foundation selects winners for the annual Julia Child Award and how they seek out recipients that reflect Julia’s values and passion. Todd talks about his role as a consulting producer for the new scripted series, Julia, his responsibility to guide the series in an authentic way, and how the series takes a new perspective on Julia’s life and career. He shares the experience of being executive director on the new Food Network show, The Julia Child Challenge, and how Julia’s energy and presence is woven in throughout the show in order to guide the home cooks who are competing. Todd talks about the many elements of the show and how each contestant shares their own story of how Julia Child impacted their lives.
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Learn More About The Julia Child Challenge: https://www.foodnetwork.com/fn-dish/shows/the-julia-child-challenge
Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/todd-schulkin-on-why-we-will-always-love-julia-child
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Kwame Onwuachi shares the wisdom he has gained and lessons learned on his journey to becoming an award-winning chef. He jokingly talks about becoming the first employee of his mother’s catering company at just five years old and how her hard work keeps him inspired. Kwame tells the story of how his mother sent him on a two week trip to Nigeria that turned into two years and how those formative experiences shaped his perspective and appreciation for food. He talks about his fierce tenacity and how he approaches every experience like it’s the first time. He reveals the reason he decided to attend culinary school and the entrepreneurial way he paid for tuition. Kwame shares his thoughts on what it means to be a leader and cultivate culture in his kitchens and how he persevered through the disappointment of his first restaurant closing. He talks about how important it is to pause and celebrate your achievements and how it felt to be recognized as a James Beard award winner. Kwame shares the full circle story of sleeping on the green room floor of Chopped, hoping to film, and how it felt to finally be a judge on the show.
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Learn More About Chopped: https://www.foodnetwork.com/shows/chopped
Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/kwame-onwuachi-on-approaching-life-like-the-first-time-every-time
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Chef Joe Sasto reveals the Food Network star he shares a friendship tattoo with and how he started producing cooking videos that have garnered millions of views. He shares how he met his creative and romantic partner and how they collaborate to produce his drool worthy videos. Joe talks about his journey to Michelin-star kitchens even without formal training and how those experiences shaped his passion for intimate dining and attention to detail. He shares the serendipitous story of how he landed at the pasta station and slowly fell in love with preparing pasta “fatto a mano” and what he thinks it takes to gain Michelin star recognition. Joe talks about nurturing relationships with Bay Area farmers and purveyors and how it has informed and influenced his point of view as a chef. He talks about the process of developing a packaged snack and what inspired the idea for his puffed pasta creation, Tantos. Joe shares his reaction to being named a Food Network Hotlister, what it was like to compete on Chopped, and what he is really thinking when he is on the other side of the table as a judge.
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Learn More About Tournament of Champions:
https://www.foodnetwork.com/shows/tournament-of-champions
Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/joe-sasto-on-those-viral-pasta-tiktok-videos
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Kelsey Barnard Clark shares how her upbringing in small town Alabama shaped her as a person and chef and how she uses her garden and seasonal foods to drive her culinary creativity. She shares her thoughts on leaving home to explore the world and her hopes for increased diversity and experiences for her own kids. Kelsey talks about how her formal French training reignited her interest in Southern cooking and why she is typically considered the underdog as a Southern chef. She tells the shocking story of catering a wedding solo at just fifteen years old and how she fosters curiosity for food with her children. Kelsey shares her thoughts on food sourcing and reducing food waste, especially in her own restaurant, and how she knew from a young age that she would be an entrepreneur. She talks about the process of curating recipes for her cookbook and the difficulty of translating traditional family recipes that often are without measurements. Kelsey shares her thoughts on competing in Tournament of Champions and the difficulty of cooking against the clock. She talks about Guy Fieri being their biggest cheerleader and the joy of reuniting with her former castmates for the show.
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Learn More About Tournament of Champions:
https://www.foodnetwork.com/shows/tournament-of-champions
Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/kelsey-barnard-clark-on-why-we-leave-home-small-town-charm
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Chef Justin Sutherland shares how his Obachan, or grandmother, influenced his love for cooking at a young age and granted his wish for an Easy Bake Oven when he was five years old. He talks about pursuing law school after his undergraduate degree and what ultimately made him pivot to culinary school in Atlanta. Justin talks about the grind of paying his dues early in his career and what he learned when he sold all of his things and moved to Costa Rica for eight months to reset. He reveals what he has learned opening his own restaurant in St. Paul, Minnesota, his advice for aspiring restaurant owners, and what concept he has up his sleeve next. Justin shares his passion for encouraging conversations around social change through his streetwear brand and uplifting minority communities through his nonprofit organization. He recalls his experience competing and winning on Iron Chef and his thoughts on the randomizer after competing on the latest season of Tournament of Champions.
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Learn More About Tournament of Champions:
Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/justin-sutherlands-advice-for-burnout-the-perfect-ramen-order
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Chef Mei Lin talks about her experience growing up in her parents’ Chinese restaurant and how being up-close-and-personal to their work shaped her culinary perspective. She shares her formative experiences in the kitchen working with The Voltaggio Brothers and Wolfgang Puck, her strategy for working your way up the ranks in the kitchen, and who her closest industry confidantes are today. Mei reveals the Southern inspiration behind her latest restaurant concept and the secret to perfect fried chicken before naming her must-have Asian pantry staples. Mei dives into her Food Network series, The Lunar New Year Menu, the symbolic foods that she remembers from her childhood and how she celebrates today in Los Angeles.
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Learn More About The Lunar New Year Menu:
https://www.foodnetwork.com/shows/the-lunar-new-year-menu
Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/mei-lins-secret-to-crispy-chicken-her-must-have-asian-pantry-staples
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Eric Adjepong talks about growing up in a West African home in New York City and his early food memories. He talks about always having a sense of his career path and why he chose to pursue degrees in nutrition and public health to supplement his culinary knowledge. Eric talks about his decision to focus on West African cuisine while competing on TV and what it means to elevate the foods of his heritage in the culinary world. He reveals how he met his wife and business partner, Janell, and the keys to an intimate dinner party. Eric shares what he is learning so far about becoming an author of a cookbook and the meaning behind its title. He talks about the hallmarks of West African cuisine and the traditional American staples and practices that are influenced by the African diaspora. Eric shares his reaction to being on Food Network’s 2022 Hot List and his experiences filming Alex vs. America with the Iron Chef Alex Guarnascheli. He talks about competing on the latest season of Tournament of Champions and why it is the most difficult food competition show out there.
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Learn More About Alex vs. America:
https://www.foodnetwork.com/shows/alex-vs-america
Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/eric-adjepong-on-bringing-west-african-cuisine-into-the-spotlight
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Long-time Chopped judge and chef, Chris Santos, talks about his never-ending quest for the best burger and his current favorite burger style. He talks about the real reason he started working in a kitchen at just thirteen and why he considers himself a “self-taught” chef. Chris shares his favorite parts of opening restaurants and what inspired the bright idea of a working pawn shop at his restaurant, Beauty & Essex. He talks about his passion for family-style dining and his own personal experiences that he will never forget. Chris shares his passion for boxing and what keeps him coming back to the ring, and why he decided to start his own rock music label. He reminisces on his first days on the set of Chopped, the most memorable basket ingredients he’s ever seen, and the exciting new special Chopped: Casino Royale. He finally reveals his favorite boxing movie and the last thing he had to Google.
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Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/chris-santos-on-chopped-baskets-boxing-smash-burgers
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Chef Jordan Andino clears up what it means when he was named “hottest chef” and describes what his twenties were like as he was navigating his career. He shares his experiences learning from his father in the kitchen, and the first dish he ever nailed perfectly. Jordan shares how formal culinary education sharpened his business acumen and his thoughts on being a successful chef and entrepreneur. Jordan reveals the meaning behind his restaurant name, Flip Sigi, the hallmarks of Filipino cuisine, and the food staples you will always find in a Filipino home. He then talks about his new Food Network show, Raid the Fridge, and what staples one should always have to throw together a great meal. He talks about his “tough love” approach to judging and if he’s ever had stage fright while filming.
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Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/jordan-andino-on-why-you-need-spam-in-your-life-filipino-food-staples
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Mayday! Mayday! The chefs and foodies are stranded on a desert island with nothing but an appetite, and they're sharing the one dish they simply can't live without.
Episode content:
- Alex Guarnaschelli brings along her must-have paella from Black Bull in Chicago.
- Duff Goldman turns to an irresistible doughnut from Baltimore's Paradise Donuts.
- Monti Carlo goes with pork chop from La Fabrica Central in Cambridge, MA.
- Simon Majumdar shares his favorite sandwich from Ma’am Sir in Los Angeles, CA.
- Katie Pix goes with fancy latkes from Baz Bagel in New York, NY.
- Dan Langan’s desert dish is a chicken cheesesteak from Antonella’s Italian Kitchen in Bryn Mawr, PA
- Wolfgang Puck chooses one dessert above all others from Angelini Osteria in Los Angeles.
Listen to The Best Thing I Ever Ate from Food Network wherever you get your podcasts.
Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/the-best-thing-i-ever-ate-desert-island
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Hear from your favorite Food Network stars about America's best dishes that just might burst your buttons.
Episode content:
- Anne Burrell faces off against a gut-busting club sandwich from Little Goat Diner in Chicago
- Courtney Rada takes you to Harold’s New York Deli Restaurant for the XL corned beef & pastrami sandwich in Edison, NJ.
- Katie Lee Biegel needs her stretchy pants when eating the cacio e pepe pizza at Pizzana in Brentwood, CA.
- Kardea Brown heads to The Pig & Pint for the cola glazed ribs in Jackson, MS.
- Justin Brunson raves over a delicious fajitas and stew dish from Adelitas Cocina y Cantina in Denver, CO.
- Jernard Wells gets weak in the knees when confronted by a massively unbelievable cake from Southern Art and Bourbon Bar in Atlanta.
- Antonia Lofaso ventures to the heart of Los Angeles for heavy-hitting Korean barbecue at Park's BBQ.
Listen to The Best Thing I Ever Ate from Food Network wherever you get your podcasts.
Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/the-best-thing-i-ever-ate-stretchy-pants-required
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Beloved pastry chef, Caroline Schiff, talks about her statement head of hair before describing what a typical day in her life looks like. She talks about her love of running, including her favorite New York City running route, and the surprising physical demands of being a pastry chef. Caroline talks about her path to pastry via a French degree and love of fashion and how all of these interests have influenced her as a pastry chef. She describes how seasonal ingredients steer the direction of her ideas and the challenges of navigating the culinary scene in New York as a young, female chef with no formal training. Caroline talks about being a part of the reopening of the historic Gage and Tollner restaurant in Brooklyn and the story behind her iconic and labor-intensive Baked Alaska for Two. She talks about how her new cookbook, The Sweet Side of Sourdough, was a product of the pandemic hobby that swept the nation and how the need to keep a starter alive inspired her to innovate. Caroline lovingly talks about her Jewish heritage and her family’s traditions during Hanukkah and Shabbat and what it was like to film Beat Bobby Flay.
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Learn More About Taste Of: https://www.foodnetwork.com/shows/taste-of
Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/caroline-schiff-on-her-gravity-defying-hair-the-sweet-side-of-sourdough
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Marc Murphy, Chopped judge and esteemed chef, shares his interesting childhood and who his royal babysitter was in the late seventies. He talks about his early days in New York City and how couch surfing and cooking dinners for his rent inspired him to pursue culinary school. Marc talks about the differences in European and American kitchens, how his cooking style has evolved over the years and what region of the world has influenced him the most. He talks about his experiences opening restaurants in New York and how the tragedy of September 11th changed his life since he worked in the World Trade Center. Marc dives into Chopped, how he was approached to be on the show, and how it has evolved over the past decade with his fellow judges. He shares his favorite Chopped memories, including working with Martha Stewart, and the strangest things he’s ever eaten on the show. Finally, Marc shares the best pieces of advice he ever got as a young cook.
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Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/marc-murphy-on-the-most-bizarre-chopped-bites-his-multicultural-childhood
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Dan Langan shares his favorite holiday traditions and how his love for baking began. He shares the nostalgic smell that brings back childhood memories and his advice for getting kids involved in baking early and safely. Dan shares his favorite food spots in Philadelphia and describes exactly what Philly butter cake is. He talks about the inspiration behind his blog, Baked by Dan, what content is most popular and how he manages the wild world of social media. Dan shares plans for his upcoming cookbook and how he applied for Spring Baking Championship four times before getting on the show. He talks about the best cake he’s ever made and then dives into his advice for successful holiday baking.
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Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/dan-langan-answers-your-holiday-baking-questions
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Duff Goldman shares how his nickname came to be and the creative forces that shape his larger-than-life cakes. He talks about the craft he is working on for his daughter, being a new father and the advice he would give to dads. Duff reveals the cover band he was in and tells a crazy story about playing with a certain Foo Fighters front-man. He shares the reason he decided to study history and philosophy in college and why, surprisingly, he didn’t learn to read properly until high school. Duff talks about why he decided to put down roots in Baltimore and the chaotic series of events that led to his show, Ace of Cakes. He shares what he feels made the show so good, his experiences lately judging and competing on festive Food Network shows and the challenges and rewards of working with kids on Kids Baking Championship.
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Learn More About Kids Baking Championship: https://www.foodnetwork.com/shows/kids-baking-championship
Learn More About Buddy vs. Duff: https://www.foodnetwork.com/shows/buddy-vs-duff
Learn More About Holiday Baking Championship: https://www.foodnetwork.com/shows/holiday-baking-championship
Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/duff-goldman-on-rockstar-dreams-chaotic-cake-competitions
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Brooke Williamson shares the driving force behind her go-getter attitude and success at such a young age. Brooke shares her thoughts as a 19 year-old cooking at the James Beard House and how confidence is key as a woman in a male-dominated industry. She talks about why she decided not to attend culinary school and the lessons she learned from opening her first restaurant at just 24 years old. Brooke reveals the piece of advice she would have given herself back then and how, many years later, she sees the value in learning from failure. She talks about how she met her husband and business partner and how they didn’t like one another at first before illustrating what a brainstorm between them typically looks like. Brooke shares her process for creating a cohesive menu and why she is most inspired by seasonal produce and her own home garden. She talks about overcoming the odds to win the first season of Tournament of Champions, losing to Maneet Chauhan in season two, and how she prepares for competition. Brooke talks about being a Chopped judge for the first time, judging BBQ Brawl and her own California spin on barbecue before talking about Best Thing I Ever Ate.
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Learn More About Tournament of Champions: https://www.foodnetwork.com/shows/tournament-of-champions
Learn More About Best Thing I Ever Ate: https://www.foodnetwork.com/shows/the-best-thing-i-ever-ate
Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/brooke-williamson-on-why-she-decided-not-to-go-to-culinary-school
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Hunter Fieri talks about growing up with a superstar father and the lessons he has learned as he forges his own path. Hunter talks about how his family and life changed after his dad, Guy Fieri, won Food Network Star when he was just ten years old. Hunter shares his favorite moments from his life-changing European trip with his father and the country he would most like to visit again. He talks about life post-grad, the personal growth he experienced throughout his collegiate career and the pivots he had to make when the pandemic affected his plans. Hunter then shares what it’s like to be a part of the Food Network family and his nerve-wracking experiences on the sets of Guy’s Grocery Games and Tournament of Champions. He reveals the most competitive Food Network stars he’s witnessed on the shows and whether he would rather host or compete before sharing exciting details about the new show, Guy’s Chance of a Lifetime.
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Learn More About Guy’s Grocery Games: https://www.foodnetwork.com/shows/guys-grocery-games
Learn More About Tournament of Champions: https://www.foodnetwork.com/shows/tournament-of-champions
Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/hunter-fieri-on-flavortown-family-forging-his-own-path
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Cake artist Shinmin Li shares her experiences from culinary school down under to creating the world’s first cake gallery. Shinmin talks about how intuition has guided her life decisions and led her to Sydney, Australia for culinary school. She talks about what she loves about Aussie culture and her first experiences in a bakery. Shinmin reveals the craziest and most complex cake creations she has ever made and where she gets artistic inspiration to fuel her creativity. She talks about getting crafty with her daughter, Mina, what Halloween costume they are planning this year, and the adorable holiday traditions they have. Shinmin talks about how the show has evolved over the past decade and what she has personally learned as a judge. She shares the tools and tricks of the cake artists on the show and teases the upcoming season of Holiday Wars and what fans can look forward to before revealing her trick to the perfect cookie.
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Learn More About Halloween Wars: https://www.foodnetwork.com/shows/halloween-wars
Learn More About Holiday Wars: https://www.foodnetwork.com/shows/holiday-wars
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Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/shinmin-li-reveals-her-trick-to-the-perfect-cookie
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Stephanie Boswell chats about her career, chef-inspired tattoos, and filming Halloween Baking Championship. Stephanie shares the story behind her two Michelin star tattoos with host Jaymee Sire before diving into the various places her career has taken her. From Chicago to Beverly Hills, Stephanie talks about the lessons learned and innovative dessert creations along the way. She reveals the childhood memory behind her concept, the Faberge Egg, and where she looks for creative inspiration. Stephanie talks about her childhood full of bland foods and void of candy before describing her experience as a judge on Halloween Baking Championship. She talks about how she sourced her own genuine ’80s wardrobe for the current season and the average amount of time she spends in the hair and makeup chair for the show. Stephanie reveals what it’s like to work with fellow hosts Zac Young and Carla Hall and then tells Jaymee where she draws the line when it comes to getting grossed out by contestants’ creations.
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Learn More About Halloween Baking Championship: https://www.foodnetwork.com/shows/halloween-baking-championship
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Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/stephanie-boswell-on-chef-tattoos-frightening-foods
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Rebel chef Justin Warner shares his journey from winning Food Network Star to his quest to become the ultimate Bon Vivant. Justin talks about starting his own podcast and pursuing the things that make life good. He talks about how he first learned to cook and the resources he used before the internet became what it is today. Justin reveals the various influences that have shaped his culinary point of view and his appreciation for Japanese culture before sharing why he and his wife decided to settle in South Dakota and open a ramen restaurant after traveling the country in an RV. He shares what no one ever tells you about owning a restaurant and what he misses most about New York City. Justin talks about his favorite flavor combinations and cooking motto and then his memories with Alton Brown as his mentor on Food Network Star. Justin talks about his experiences on Guy’s Grocery Games and how he manages the pressure as a floor reporter on Tournament of Champions.
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Learn More About Guy’s Grocery Games: https://www.foodnetwork.com/shows/guys-grocery-games
Learn More About Tournament of Champions: https://www.foodnetwork.com/shows/tournament-of-champions
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Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/justin-warner-on-rebellious-cooking-flavor-laws
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Trisha Yearwood, country music star and host of Trisha’s Southern Kitchen, joins host Jaymee Sire to share her journey to country music and home cook superstar. Trisha gives her twenty-six year old younger self advice and shares why she relates to her astrological sign. She talks about her creative process and the “pinch me” moments of her career so far and offers advice for aspiring music artists. Trisha talks about her marriage to fellow country music star Garth Brooks and what they do on a typical date night. She shares the family recipes that inspire her own and who in her life is the best food critic to test her recipes on. Trisha shares the kitchen tools that she can’t live without and her favorite parts of filming Trisha’s Southern Kitchen with the people she loves. She then gives her itinerary for a day in Nashville and explains the meaning of the Southern phrase “bless your heart.”
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Learn More About Trisha’s Southern Kitchen: https://www.foodnetwork.com/shows/trishas-southern-kitchen
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Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/trisha-yearwood-reveals-her-best-food-critic-advice-for-her-younger-self
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Pastry chef Zac Young talks about how he became Sprinklemaster, his whimsical dessert creations and Halloween Baking Championship. Zac chats with host Jaymee Sire about his epic Piecaken creation, how it created a pumpkin puree shortage in New York City, and what would be in an ideal “Zacaken.” He shares his sources of creative inspiration, how he conceptualizes new and playful ideas, and what he does when he is in a creative rut. Zac shares his relationship with sweets as a child growing up in a vegan household and the treat he would always sneak on his way home from school. Jaymee and Zac indulge in their mutual love of Zac’s home state, Maine, and how it has evolved as a food destination. He shares his memories of cutting his teeth in New York City and the dessert that won over Alex Guarnaschelli. Zac gets into his favorite moments and costumes from Halloween Baking Championship, why he loves working with co-host Carla Hall, and possibly reveals his Halloween look for this year.
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Learn More About Halloween Baking Championship: https://www.foodnetwork.com/shows/halloween-baking-championship
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Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/zac-young-on-his-epic-piecaken-creation-halloween-baking-championship
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Vallery Lomas shares how she made the career pivot from lawyer to baking superstar. Vallery, also known as the Foodie in New York, reveals her go-to spots in the city and her definition of a “foodie.” She talks about her earliest food memories growing up in Baton Rouge and the first delightful dessert she learned to make. Vallery talks about how the recession and loss of a promised job after law school sparked her move to Paris to explore the culture and pastries. She talks about learning through failure and how the work ethic and communication skills she learned in law school have helped her as a baker. She talks about the recipes that inspired her latest cookbook, the experience of filming her own Food Network series, and what’s next for her.
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Learn More About Vallery Bakes Your Questions: https://www.foodnetwork.com/shows/vallery-bakes-your-questions/episodes
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Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/vallery-lomas-on-how-she-went-from-lawyer-to-full-time-baker
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Aarti Sequeira, season six winner of Food Network Star, spills the tea on motherhood, mental health and how food brings us all together. This week on Food Network Obsessed, host Jaymee Sire talks with Aarti Sequeira about how the “food memories” of our past actively shape our future. She shares what it was like growing up in Bombay and Dubai, and how the weekly fish market trips with her family sparked her lifelong journey of collecting one-of-a-kind food experiences. Aarti walks us through how she successfully transitioned beyond a career in journalism to follow her real passion: Food. She shares the correlation between food and mental health, and recounts how she overcame her own battle with postpartum depression.
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Learn More About Halloween Wars: https://www.foodnetwork.com/shows/halloween-wars
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Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/aarti-sequeira-opens-up-about-mental-health-and-her-journey-to-a-career-in-food
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Sabin Lomac, founder of Cousins Maine Lobster, talks about growing a single food truck to a multimillion-dollar business. Sabin talks to host Jaymee Sire about his childhood growing up with a single mom in Maine and how a nostalgic conversation with his cousin turned into a popular West Coast food truck. Sabin talks about his relationship with investor and mentor Barbara Corcoran and the challenges and rewards of scaling. He gives his best advice for aspiring entrepreneurs and his passion for mentorship and philanthropy. Sabin talks about his experience hosting the Food Network Show, Grill of Victory, and the music he likes to blast on set. He gives his thoughts on the differences in grilling in the South vs. the North before revealing whether he prefers butter or mayo on his lobster roll.
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Learn More About Grill of Victory: https://www.foodnetwork.com/shows/grill-of-victory
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Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/sabin-lomac-on-building-a-lobster-empire-mayo-vs-butter
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Award-winning food blogger Molly Yeh talks about her life on a beet farm and the influences that inform her colorful recipes. Molly Yeh chats with host Jaymee Sire about the recipe that skyrocketed her blog to popularity after its conception in 2009 and how her life now closely resembles a romantic comedy. Molly talks about her childhood as the daughter of professional musicians and why she chose to study percussion at Julliard. She also reveals what music was playing in the delivery room when she was born and what she is currently listening to in the kitchen. She talks about the various cultures that influence her recipe development and her number-one piece of advice for aspiring food bloggers. Molly shares what her day-to-day looks like on a fifth generation beet farm and why she used to call her husband “eggboy.” She talks about her experience filming both Girl Meets Farm and Ben & Jerry’s Clash of the Cones and what she would name her own Ben & Jerry’s ice cream flavor.
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Learn More About Girl Meets Farm: https://www.foodnetwork.com/shows/girl-meets-farm
Learn More About Ben & Jerry’s Clash of the Cones: https://www.foodnetwork.com/shows/ben-and-jerrys-clash-of-the-cones
Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/molly-yehs-advice-for-aspiring-food-bloggers
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Erica Blaire, season two winner of BBQ Brawl, talks how she utilized her experience as a criminal defense lawyer to be named Master of ’Cue. Erica, otherwise known as Blue Smoke Blaire in the pit, reveals her reaction to being chosen for Bobby Flay’s team and what she learned from him during the competition. She shares her worst barbecue disaster, ever, and how her dad’s love for barbecue and dream to open a barbecue restaurant inspired her to pursue her grilling passion. Erica talks about her career pivots from attorney to sommelier to pitmaster and how she used those skills to stay focused and win BBQ Brawl. Erica shares her hopes for the future of the food scene in her home of Dayton, Ohio and the signature items that will be on the menu for her food truck. She gives her best advice for grilling with confidence and what inspires the unique grilling recipes that she teaches on her new Food Network digital series.
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Watch Erica’s Digital Series: https://www.foodnetwork.com/shows/bbq-brawl-flay-v-symon/master-of-cue
Learn More About BBQ Brawl: https://www.foodnetwork.com/shows/bbq-brawl-flay-v-symon
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Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/bbq-brawl-winner-erica-blaire-reveals-her-barbecue-commandments
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Buddy Valastro shares the story of taking over his father’s bakery at 17 and overcoming a career-threatening hand injury. He talks about how reality television flipped his family’s life upside down and skyrocketed his family bakery to becoming a household name. Buddy shares the history of Carlo’s Bakery, the humbling life lessons his father taught him, and the importance of carrying on his father’s legacy. Buddy reveals some exciting new concepts in the works for Carlo’s Bakery (did someone say cake vending machine?!) and growing the Cake Boss empire. He talks about his genuine friendship with Duff Goldman and how heated the competition gets with him on Buddy vs. Duff before giving advice to aspiring pastry chefs and his keys to success.
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Learn More About Buddy vs. Duff: https://www.foodnetwork.com/shows/buddy-vs-duff
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Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/buddy-valastro-on-family-business-cake-vending-machines
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This week, host Jaymee Sire talks to chef and restaurateur Cliff Crooks about his experience opening more than 20 restaurants and how the landscape of restaurants has changed over the course of his career. Chef Cliff talks about his tough love approach to mentorship, the most challenging elements of restaurant management and what he has learned over the years. Cliff reveals his favorite culinary spots and neighborhoods in his home of New York City. Cliff talks about his tough love approach on his new Food Network show, Chef Boot Camp, and how he handles the sometimes tense moments of getting struggling chefs into shape.
Connect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-network
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Learn More About Chef Bootcamp: https://www.foodnetwork.com/shows/chef-boot-camp
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Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/cliff-crooks-on-brutal-honesty-dumb-luck-chef-boot-camp
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Somali cook and food journalist Hawa Hassan shares the importance of stories and the inspiration behind her award-winning cookbook. This week on Food Network Obsessed, Hawa Hassan talks to host Jaymee Sire about how her Somali roots have shaped her food perspective and the path she planned to get to where she is today. Hawa shares the process of developing her own line of sauces, influenced by traditional Somali recipes, and how that provided a springboard for her to dive into creating her cookbook, In Bibi’s Kitchen. Hawa shares the process of gathering research, recipes and photography for the cookbook and why she decided to take a maternal point of view to share the foods and dishes that remind her of home. She talks about filming her new Cooking Channel show, Spice of Life, and what spice of life personally means to her before sharing her favorite New York spots to get African cuisine.
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Learn More About Spice of Life: https://www.cookingchanneltv.com/shows/spice-of-life
Learn More About Hawa at Home: https://www.foodnetwork.com/shows/hawa-at-home
Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/hawa-hassan-on-creating-in-bibis-kitchen-her-spice-of-life
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This week, chef Michael Symon chats with Jaymee about his culinary career in Cleveland and how the food scene has evolved over the past two decades. He talks about how the various European influences of his childhood shaped him as a chef and the first thing he learned to make. Michael explains his “meat-centric” style of cooking, why pork is his favorite protein, and how to cook absolutely anything on the grill. Plus, Michael dishes about filming BBQ Brawl with best friend Bobby Flay, and his strategy for making a comeback after last season’s disappointing loss.
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Learn More About BBQ Brawl: https://www.foodnetwork.com/shows/bbq-brawl-flay-v-symon
Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/michael-symon-on-the-browns-bbq-brawl-bff-bobby-flay
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Host Jaymee Sire chats with the dynamic brother-chef duo, Bryan and Michael Voltaggio, about growing up together, focusing on similar career paths, and their new show, Battle of the Brothers. The brothers share their experiences growing up with a healthy sibling rivalry and their first experience in the kitchen together at a Holiday Inn with Bryan as Michael’s boss. They talk about how their career paths have brought them together, and apart to opposite coasts, as they have made their way to the top of the restaurant industry. They also chat about how working and competing together has allowed them to be brutally honest with each other and still root for each other. Finally, they share which guest-judges on the show had them starstruck and which one is essentially a third brother.
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Follow Michael Voltaggio on Instagram: https://www.instagram.com/mvoltaggio/
Learn More About Battle of the Brothers: https://www.foodnetwork.com/shows/battle-of-the-brothers
Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/the-voltaggio-brothers-on-healthy-sibling-rivalry-battle-of-the-brothers
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This week, the answers to all your July 4th food questions on a special Snack Break episode. Jaymee is joined by Ginevra Iverson, Director of Food Network’s Culinary Test Kitchen, to give you the best grill tips, tricks for grilling everything from the best burgers, crispy fish, and exciting veggie and fruit options in the mix (grilled cabbage with lime is a big hit). Plus, yummy zucchini recipes, how to best meal prep for a BBQ party, and the best icebox cake recipes.
Recipes mentioned in the episode:
Juicy Lucy: https://www.foodnetwork.com/recipes/food-network-kitchen/juicy-lucy-recipe-2105840
Grilled Cabbage: https://www.foodnetwork.com/recipes/food-network-kitchen/grilled-cabbage-steaks-with-cilantro-lime-sauce-10004006
Paneer Tikka Kebabs: https://www.foodnetwork.com/recipes/food-network-kitchen/paneer-tikka-kebabs-10035443
Zucchini Fries: https://www.foodnetwork.com/recipes/food-network-kitchen/baked-parmesan-zucchini-fries-3365019
Zucchini Corn Fritter: https://www.foodnetwork.com/recipes/food-network-kitchen/zucchini-corn-fritters-recipe-1973756
Icebox Cakes: https://www.foodnetwork.com/grilling/grilling-central-frozen-treats/amazing-icebox-cakes
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Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/food-network-obsessed-snack-break
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Chef Christian Petroni shares his life growing up in the Bronx and his journey to being a member of the Food Network family. This week on Food Network Obsessed, host Jaymee Sire chats with chef and restaurateur Christian Petroni about his Bronx-Italian heritage and his signature sweaters. He talks about his Gabagool lifestyle brand and gives Jaymee a vocabulary lesson before diving into his garlic bread obsession that inspired a tattoo and the TV-inspired names of his chickens. He talks about how he was approached for Food Network Star and the gratitude he feels for his Food Network family. Christian shares the story behind his trusty pepper grinder bat and his experience on Tournament of Champions.
Connect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-network
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Learn More about Grill of Victory: https://www.foodnetwork.com/shows/grill-of-victory
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Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/christian-petroni-on-garlic-bread-gabagool-his-food-network-family
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Host Jaymee Sire chats with chef and Chopped judge Scott Conant to talk about his 35 year industry career. Scott talks about how crucial travel has been in influencing his cooking style, his next dream destination, and his admiration for his wife’s Turkish culture. He talks about the change of scenery from New York to Arizona and what excites him about the food scene in Phoenix. He shares his secrets to restaurant success and needing to love what you do and have fun in such a tough industry. Scott also talks about his memories and experiences as a longtime judge on Chopped and the most common kryptonite basket ingredient.
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Learn More about Chopped: https://www.foodnetwork.com/shows/chopped
Learn More about Chopped Sweets: https://www.foodnetwork.com/shows/chopped-sweets
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Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/choppeds-scott-conant-on-the-secrets-to-restaurant-success
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Former professional athlete and chef Eddie Jackson shares his Texas upbringing, culinary influences and Bobby Flay stories. This week on Food Network Obsessed, host Jaymee Sire chats with former professional athlete turned chef, Eddie Jackson. He shares how his Texas roots shaped both his love of food and football. He talks about the family members who inspired him to cook from a young age, and his journey to opening his first food truck (including preparing comfort food for football teammates in college). Eddie also shares his go-to Game Day recipes. Eddie also shares his experience competing on—and winning—Food Network Star and his relationship and memorable stories with Bobby Flay. And don’t miss Eddie’s recommendations for his favorite Texas barbecue joints at the end of the episode.
Connect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-network
Follow Food Network on Instagram: https://www.instagram.com/foodnetwork
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Follow Eddie Jackson on Instagram: https://www.instagram.com/chefeddiejackson/
Learn More about BBQ Brawl: https://www.foodnetwork.com/shows/bbq-brawl-flay-v-symon
Start Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessed
Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/eddie-jackson-on-football-food-trucks-the-best-texas-barbecue
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Chef Amanda Freitag talks about approachable cooking, her collection of menus, and love of culinary education. This week on Food Network Obsessed, host Jaymee Sire chats with chef Amanda Freitag on what it means to be “Amanda AF.” She talks about the teacher who encouraged her to become a chef and her own love of teaching. Amanda talks about her mission to demystify cooking and connect with people through food with her series “Easy AF.” She shares her obsession with collecting restaurant menus, her favorite menu of her collection, and how she got her hands on all of them. Amanda reveals how she said “no” when first approached for Iron Chef and if she would compete on Tournament of Champions again.
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Learn More about Chopped: https://www.foodnetwork.com/shows/chopped
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Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/amanda-freitag-on-saying-no-to-iron-chef-america-her-favorite-chopped-dish
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This week on Food Network Obsessed, Antonia Lofaso chats with host Jaymee Sire about growing up in an Italian-American family in Long Island and the cultural shift she experienced moving to the West Coast at an early age. She talks about balancing being a restaurateur and mom, and her personal parenting philosophy. Antonia shares her process of conceptualizing the culture of a restaurant and her globally-influenced cooking style. She talks about how her life and businesses pivoted during the pandemic and documenting it all on video. Then she dives into the latest season filming Tournament of Champions and why it’s the hardest competition she’s ever participated in. Plus, the best and worst dishes she’s ever tasted.
Connect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-network
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Learn more about Tournament of Champions: https://www.foodnetwork.com/shows/tournament-of-champions
Start Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessed
Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/antonia-lofaso-on-bringing-restaurants-to-life-l-a-s-culinary-melting-pot
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Carla Hall talks about her personal “yes” philosophy, her journey to Food Network, and how she manages to stay positive. This week on Food Network Obsessed, chef and TV personality Carla Hall joins host Jaymee Sire to start off their chat with a dance party. Carla talks about going from accountant—to model—to chef and how growing up in the South shaped her love of food. Carla shares how she manages to cultivate her positive, optimistic outlook on life and get through difficult times. She talks about her experiences filming with Food Network and her most memorable moment before a rapid-fire round with Jaymee where she reveals her favorite Nashville hot chicken spot.
Connect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-network
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Learn more about Best Baker in America: https://www.foodnetwork.com/shows/best-baker-in-america
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Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/carla-hall-on-best-baker-in-america-her-yes-philosophy
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Jet Tila shares his childhood in the first Thai market in the US in LA, Tournament of Champions experience, and the stories behind his many tattoos. This week on Food Network Obsessed, host Jaymee Sire sits down with Jet Tila to talk about their brief time as floor reporters on the Iron Chef franchise and the time he avoided an awkward encounter with Jaymee. They dive into the unique challenges of Tournament of Champions and why it’s the show Jet wants to win the most. He talks about his favorite Food Network memories (and people) and the chef’s tattoo that almost was (but that he ultimately didn’t get). Jet dives into his childhood growing up in the first Thai restaurants and markets in Los Angeles, the staple ingredients he always grabs at an Asian supermarket, and what it means to him to represent and elevate Asian cuisine in the food world.
Connect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-network
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Learn more about Tournament of Champions: https://www.foodnetwork.com/shows/tournament-of-champions
Start Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessed
Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/jet-tila-on-his-questionable-tattoos-asian-representation-in-food-culture
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Giada De Laurentiis talks about her new cookbook, Eat Better, Feel Better, her career and her decade-long health journey, and filming ‘Bobby and Giada in Italy’. Giada talks about the personal health issues that inspired her latest cookbook, and her favorite nutritious recipes from the book (Plus, what she typically eats in a day unless she’s traveling, when all bets are off). Giada also talks about her childhood, and how growing up in a family of filmmakers influenced her career in both food and television. And Giada shares her most memorable moments filming with Bobby Flay in Italy and the things Bobby does that drive her crazy.
Connect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-network
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Learn more about Bobby & Giada in Italy: https://www.foodnetwork.com/shows/bobby-and-giada-in-italy
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Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/giada-de-laurentiis-on-filming-in-italy-with-bobby-flay-her-decade-long-health-journey
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This week on Food Network Obsessed, world-renowned chef and Food Network star Maneet Chauhan talks about her recent Tournament of Champions win. Maneet shares what it’s like being a woman in a male-dominated profession and what really makes a chef, a chef. Maneet also talks about her spice cabinet must-haves and the comfort dishes that take her back to her childhood in India. Then, she shares what it’s like to go into business with your husband, and being a restaurateur in Nashville. And finally, Maneet talks about her beginnings on Food Network, being a regular judge on Chopped and her favorite parts of filming on set.
Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/maneet-chauhan-on-her-tournament-of-champions-win-chopped-chaat
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On this week’s episode of Food Network Obsessed, Jaymee Sire talks to Maile Carpenter, Editor-in-Chief of Food Network Magazine and The Pioneer Woman Magazine. Maile talks about what it takes to create each issue for Food Network Magazine and the process behind choosing the cover story (including what the worst-selling cover of all time was). Maile also chats about predicting trends for upcoming issue themes, and about TikTok’s influence on food culture. Plus, what it’s like to work with Food Network stars like Ina Garten, Guy Fieri and Bobby Flay. Finally walks through a typical day as an editor-in-chief and how it’s the opposite of what you might expect (and bonus: her go-to takeout food).
Connect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-network
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Learn more about Food Network Magazine: https://www.foodnetwork.com/magazine
Start Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessed
Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/a-day-in-the-life-of-food-network-magazine-editor-in-chief-maile-carpenter
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This week on Food Network Obsessed, host Jaymee Sire answers a few listener questions before diving into conversation with Tyler Florence. Tyler talks about what it was like to film in frigid Alaska for the latest season of The Great Food Truck Race and the process behind developing the intense challenges. He talks about why small towns are the best to film in, and the hospitality the crew experienced in Alaska. Tyler shares his favorite moments from the show after 14 seasons, keeping in touch with past contestants and the importance of mentorship in the restaurant industry. He reminisces on his 25 years with Food Network and why he had a feeling food television was his future. He also talks about his own digital content hub, Wolf it Down, and the exciting things he has on the horizon in 2021 and beyond. Finally, Tyler breaks down how to make the perfect omelette.
Connect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-network
Follow Food Network on Instagram: https://www.instagram.com/foodnetwork
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Learn more about The Great Food Truck Race: https://www.foodnetwork.com/shows/the-great-food-truck-race
Start Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessed
Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/tyler-florence-on-how-to-make-the-perfect-omelette-filming-the-great-food-truck-race-in-alaska
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This week on Food Network Obsessed, host Jaymee Sire shares the foods she’s currently obsessed with before diving into a conversation with Food Network star, Robert Irvine. Robert is the host of Food Network’s Restaurant: Impossible and Dinner: Impossible, and talks about how his experience filming is a direct reflection of his lived experience. He talks about the extreme conditions that would actually make dinner impossible and how his passion for the military comes before his passion for food. Robert also shares memorable moments on Restaurant: Impossible that viewers haven’t seen, and why he keeps in touch with every person from the show. Finally, Robert talks about how he met his wife, Gail, while filming and how he wrangled a team of Food Network stars to coordinate a surprise wedding for her.
Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/robert-irvine-on-cooking-in-extreme-conditions-why-he-exercises-every-day
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On this week’s episode of Food Network Obsessed, host Jaymee Sire plays a fun game in honor of guest Guy Fieri. He joins the podcast to talk all things Tournament of Champions and who actually is in charge of the diabolical randomizer. They discuss the cutthroat, sports-style bracket challenges and how they developed the show to stand out from the rest with blind taste testing. Guy then talks about his philanthropy, raising millions of dollars this past year for the Restaurant Employee Relief Fund, and the resilience of the restaurant industry. He also tells the story of the audition tape that got him on the network and showing up to the set of Food Network Star in a yellow leather jacket and flip flops.
Connect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-network
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Follow Guy on Instagram: https://www.instagram.com/guyfieri/
Learn more about Tournament of Champions: https://www.foodnetwork.com/shows/tournament-of-champions
Start Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessed
Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/guy-fieri-talks-his-first-audition-tape-tournament-of-champions
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This week on Food Network Obsessed, host Jaymee Sire plays a game of Would You Rather and dives into a conversation with host, food writer, blogger and influencer Ali Khan. Khan talks about his lifelong obsession with food and his journey into food media (plus how much the food media landscape has changed since he started). He also shares the craziest challenge on the latest season of Spring Baking Championship, and why he would never compete on Chopped. Finally, he talks about why he decided to settle in Austin, and his top recommendations for eating your way through the city.
Connect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-network
Follow Food Network on Instagram: https://www.instagram.com/foodnetwork
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Follow Ali in Instagram: https://www.instagram.com/alikhaneats/
Learn more about Spring Baking Championship: https://www.foodnetwork.com/shows/spring-baking-championship
Start Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessed
Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/ali-khan-on-eating-fearlessly-austins-surprising-ramen-game
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On this week’s episode of Food Network Obsessed, host Jaymee Sire shares her thoughts on Food Network’s forecasted food trends for 2021 before diving into a conversation with Chopped Host, Ted Allen. Ted goes in-depth about the process of filming Chopped and how, after hundreds of episodes, the team has it down to a tight 10 hour day. Ted talks about the elusive Chopped basket and how, contrary to popular belief, it’s anything *but* random. Jaymee asks whether Ted prefers to be a host or a judge and how he stays at the top of his game in such a cut-throat industry. Ted also shares what it was like to be a part of the original cast of Queer Eye, his thoughts on the reboot, and the importance of LGBTQ+ representation in media. Finally, Ted describes his home kitchen and the weirdest ingredient in his fridge right now.
Connect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-network
Food Network’s 2021 Food Trend Report: https://www.foodnetwork.com/fn-dish/news/food-trend-predictions-food-network-2021
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Follow Ted Allen on Instagram: https://www.instagram.com/thetedallen/
Learn more about Chopped: https://www.foodnetwork.com/shows/chopped
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Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/ted-allen-talks-chopped-queer-representation-in-media
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This week on Food Network Obsessed, host Jaymee Sire sits down with Alex Guarnaschelli, esteemed chef and host of Supermarket Stakeout. The Iron Chef talks about her humble start on Food Network and how she overcame a few early missteps by pumping up the charisma. She describes how her first interaction with Bobby Flay ended in tears and gets real about on-set jitters. Alex takes us back to her first days on Chopped and her favorites memories from the iconic show. Then, she gives all the details on her show, Supermarket Stakeout, and the wacky items found in peoples’ shopping carts. Finally, Alex talks about how a delicious dinner led her to love and the story of her proposal.
Connect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-network
Follow Food Network on Instagram: https://www.instagram.com/foodnetwork
Follow Jaymee on Instagram: https://www.instagram.com/jaymeesire
Follow Alex on Instagram: https://www.instagram.com/guarnaschelli
Learn more about Chopped: https://www.foodnetwork.com/shows/chopped
Learn more about The Kitchen: https://www.foodnetwork.com/shows/the-kitchen
Start Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessed
Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/alex-guarnaschelli-on-almost-turning-down-chopped-crying-on-set
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This week on Food Network Obsessed, host Jaymee Sire sits down with Food Network star Anne Burrell to talk all about Worst Cooks in America. Find out if the cooks on the show are really that awful and what it’s like working with her new co-host, Carla Hall. Anne describes her approach to coaching cooks and advice for how to get back to basics if you’re a bad cook. Then, Anne talks about how her love of cooking began and how she lives for what she calls the “head bob.” Finally, she talks about her experiences working in Italy, reveals the pickup line she used to snag her fiancé and insists she started the cat obsession among Food Network stars.
Connect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-network
Follow Food Network on Instagram: https://www.instagram.com/foodnetwork
Follow Jaymee on Instagram: https://www.instagram.com/jaymeesire
Follow Anne on Instagram: https://www.instagram.com/chefanneburrell
Find out more about Worst Cooks in America: https://www.foodnetwork.com/shows/worst-cooks-in-america
Start Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessed
Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/anne-burrells-advice-for-bad-cooks-finding-love-on-bumble
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This week on Food Network Obsessed, host Jaymee Sire talks about trying the TikTok tortilla hack and what’s on her menu for the big game. She chats with the Sandwich King and larger-than-life personality, Jeff Mauro, about his new show, Kitchen Crash, and the unique challenge the contestants face when raiding strangers’ kitchens for ingredients. Jeff gives advice on upping your sandwich game, his game-day predictions and settles, once and for all, whether hot dogs are sandwiches. Finally, he surprises us with an original Food Network Obsessed song!
Connect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-network
Follow Food Network on Instagram: https://www.instagram.com/foodnetwork
Follow Jaymee on Instagram: https://www.instagram.com/jaymeesire
Follow Jeff on Instagram: https://www.instagram.com/jeffmauro
Find out more about Kitchen Crash: https://www.foodnetwork.com/shows/kitchen-crash
Learn more about The Kitchen: https://www.foodnetwork.com/shows/the-kitchen
Mauro Provisions: https://mauroprovisions.com
Learn more about Jeff’s podcast: http://comeonover.com
Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/jeff-mauro-on-raiding-strangers-kitchens-whether-hot-dogs-are-sandwiches
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On this week’s episode of Food Network Obsessed, host Jaymee Sire sits down with Kardea Brown to talk about everything from her Gullah background to having a television crew move into her backyard in South Carolina. Kardea shares what it means to her to keep her Gullah traditions alive through food and the importance of sharing those flavors and recipes with others. She also talks about the power of persistence and her unconventional path to landing her own cooking show, Delicious Miss Brown. Finally, she shares what it was like to be a judge on the upcoming season of Spring Baking Championship and teaches Jaymee the art of “princess bites.”
Connect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-network
Follow Food Network on Instagram: https://www.instagram.com/foodnetwork/
Follow Jaymee on Instagram: https://www.instagram.com/jaymeesire
Follow Kardea on Instagram: https://www.instagram.com/kardeabrown
Find out more about Delicious Miss Brown: https://www.foodnetwork.com/shows/delicious-miss-brown
Sign up for your free trial of discovery+: https://www.discoveryplus.com/foodobsessed
Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/kardea-brown-on-her-gullah-roots-how-an-ex-landed-her-a-cooking-show
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On this week’s episode, host Jaymee Sire talks with Valerie Bertinelli, television legend and host of Kids Baking Championship. Learn how Valerie got her start on the network, what the heck an “ITK” is and the story behind Valerie’s Home Cooking. Valerie describes what it’s like working with kids and not having the heart to eliminate any contestants, and we hear about her true loves - her son Wolfie and her many cats - and how many kings are in her family tree. Finally, she discusses making peace with food and herself.
Connect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-network
Follow Food Network on Instagram: https://www.instagram.com/foodnetwork/
Follow Jaymee on Instagram: https://www.instagram.com/jaymeesire
Follow Valerie Bertinelli on Instagram: https://www.instagram.com/wolfiesmom
Follow Valerie’s cats on Instagram: https://www.instagram.com/wolfiesmeow
Find out more about Valerie’s Home Cooking: https://www.foodnetwork.com/shows/valeries-home-cooking
Find out more about Kids Baking Championship: https://www.foodnetwork.com/shows/kids-baking-championship
Sign up for your free trial of discovery+: https://www.discoveryplus.com/foodobsessed
Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/valerie-bertinelli-on-working-with-kid-bakers-fostering-kittens
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This week on Food Network Obsessed, host Jaymee Sire chats with Josh Capon — successful chef, restaurateur and seven-time NYC Wine & Food Festival Burger Bash winner. Find out his burger secret weapon, and get his advice on how to be a good chef (spoiler: it has nothing to do with food!). Josh also talks about his virtual series Cooking with the Capons, how social media has brought him closer to his family and fans and the challenges of running a restaurant during the COVID-19 pandemic. After a few tears, Josh shares his greatest wish when it comes to food and what his perfect food day would look like.
Connect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-network
Follow Food Network on Instagram: https://www.instagram.com/foodnetwork/
Follow Jaymee on Instagram: https://www.instagram.com/jaymeesire
Follow Josh Capon on Instagram: https://www.instagram.com/chefcapon/
Sign up for your free trial of discovery+: https://www.discoveryplus.com/foodobsessed
Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/josh-capon-on-beat-bobby-flay-tiktok-dances
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On the first episode of Food Network Obsessed, host Jaymee Sire chats with YouTube sensation and Food Network judge Kalen Allen. Find out how he started making viral food recipe reaction videos that took him from full-time student to full-blown star in a matter of weeks. Kalen gets honest about staying true to your dreams, being an activist in the digital space and how he stays positive in light of it all. He also dishes on what filming was like for his new show Cakealikes and which celebrity judge had him starstruck. Finally, we hear about his five-cheese mac and cheese, his gateway vegetable and the food he would erase from the planet forever.
Start your free trial of discovery+ and stream Cakealikes now: https://www.discoveryplus.com/foodobsessed
Connect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-network
Follow Food Network on Instagram: https://www.instagram.com/foodnetwork/
Follow Jaymee on Instagram: https://www.instagram.com/jaymeesire
Follow Kalen on Instagram: https://www.instagram.com/thekalenallen/
Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/kalen-allen-on-judging-celebrity-cakes-going-viral
Hosted on Acast. See acast.com/privacy for more information.
Hosted on Acast. See acast.com/privacy for more information.
