1. Did you always want to be a pastry chef?
No. I’d always cooked. I went to Arizona State to study business but I was miserable. When I was down I’d always find myself in the kitchen, chopping an onion or something, thinking about what I was going to do.
I was visiting SF and my mother suggested lunch at the Culinary Academy. It was one of those amazing moments in life when I walked through the front door, saw this amazing cake being made and just knew I was meant to be a chef! I had this totally overwhelming feeling. In my head I was thinking, “Are you sure? You don’t bake.” That wedding cake changed my life.
2. How hard was it to get on Top Chef?
They look for certain things. I’d worked in some good restaurants. They’re looking for a certain comfort level – I’m very extroverted. I love being in the kitchen. Love having a microphone in my hand and a camera in my face.
3. What was your favorite challenge?
Boy, I had no idea how difficult it was going to be – the lack of sleep combined with the difficulty of the challenges. But I’d have to say the vending machine challenge. We’re making an amuse-bouche and I knew there was going to be a catch.
- What happens after you’re told to “pack your knives and go?”
It’s so weird and really messes with you psychologically. One minute you’re among friends and then you’re whisked away. There’s no more contact.
- On Top Chef the most seasoned chefs who were whipping up these elaborate dishes with exotic spices, unique ingredients and foams were crushed by dessert – what is it that makes the sticky concoctions so much more of a challenge?
Making desserts humbles most experienced chefs. Pastry and baking is as much science as art. In pastry and baking, measurements have to be precise. You just can’t throw in a dash of something. The chemical reactions are critical. You have to get the formulas right. It’s a lot easier for a pastry chef to switch over to cooking than the reverse. There aren’t as many rules for cooking.
- Tell us about your new show – The Sporting Chef?
I’m a competitive swimmer and a bit of a tomboy at heart. So my new show will blend my love of competition and cooking. I’ll be cooking with athletes and playing their sports with them.
- On a date what’s the perfect dessert to share?
Something with both hot and cold components so that it awakens the senses. Like a molten chocolate cake served with toffee crunch ice cream. It’s like a relationship with the surprise of different textures and temperatures.
More Single Girl Savvy:
Erika Gessin, Founder of SF Fashion Week
