Food Network Star

by Ian Jackman

  I knew if I thought about it too much I would freak myself out. When it came to making the video, we made it on the last possible day. My husband was shooting our YouTube show in the kitchen and when we finished he said, “Okay let’s shoot your video right now.” “Now?” “Yeah, just make something up.” So I didn’t have time to think about it.

  Did it help you that you had your “Aarti Party” POV already thought out?

  I was all over the map (literally!) at the beginning of the show. I think I pitched something like a little bit India, a little bit Middle East, a little bit California . . . You should have seen Giada’s face when I said that! But my cooking never changed. That’s the thing about your POV; it should be inherent to who you are, not something you put on. It’s always so much simpler than you think it is.

  And I didn’t feel like I had a zipped-up POV because I was clear I didn’t want to be the Indian food expert on Food Network. Because I’m not. But I didn’t have a good sense of how to market what I was doing. I’m thankful they left me alone for a while and I feel it percolated.

  Are you surprised other finalists seem to struggle to come up with a POV?

  I was a bit surprised. Perhaps because I come from a news background, I intrinsically understood the value of “pitching.” You must have an angle. Without a POV, Bob and Susie don’t have a lot of patience for you.

  You’d worked in TV before. Did that give you some sense of what this might entail?

  I went to a good journalism school and was a producer at CNN so I was very opinionated about what makes someone good in front of the camera. I wanted to be a journalist. It was going to be me and Christiane Amanpour arm-in-arm dodging missiles, but I think I was too cheery for CNN.

  So you had a head start on the competition?

  God gave me a talent to be in front of the camera and I worked at it. I’d done the You Tube show every week for nine months and that’s incredible practice. I was improving in ways I wasn’t even aware of. If you look at the first one, it’s night and day from the last. For the others, the cooking came naturally and that was the thing I questioned all the time. They were trying so hard on the camera front and for me that was my moment to chill out.

  Where did your lack of confidence come from?

  I’m Indian and we were brought up to get A pluses in everything. If you brought home a report card with a 98 percent the question was, “What happened to the other 2 percent?” So it was really uncomfortable for me to be on this public stage presenting something that I didn’t think was an A plus. I’m always worried about the 2 percent. I’m working on it but it will still drive me nuts.

  How did you build your confidence as the show went on?

  My fellow finalists were brilliant morale boosters. We’d spend the nights nursing a beer and talking about our strengths and weaknesses. I know it was a competition but there was a rare sense of camaraderie among us. The only thing that kept me going was my faith in God; I had little to no faith in myself.

  At what point of the competition did you think, I can actually win this?

  “I didn’t think I could win this thing until after the Iron Chef challenge. Until then I knew that you were only as good as the challenge you just won. If I couldn’t keep the wins going, then I would fall to the middle, which is a dangerous place to be. After Iron Chef and the amazing compliments the judges gave me about my food, I thought, “Okay” all I have to do now is my pilot and I know how to do that.

  What was the hardest challenge?

  Iron Chef. That’s the kind of thing I never imagined I’d be doing. The only experience I had was cooking for myself and my friends in my little kitchen in L.A., not cooking for Chef Symon and Chef Morimoto! I nearly peed myself when I saw Morimoto standing there. These guys are culinary giants. How was I going to make anything impressive enough for them?

  But you were so serene at Iron Chef . . .

  That was a really surreal, out-of-body experience. The challenge before was at Beso and I was running around like a chicken with its head cut off. It meant the food didn’t turn out well and I couldn’t present very well. So I said no matter what they throw at me next, I’ve got to keep calm. I was going to trust my ability, no matter what. But at Iron Chef I was not happy standing there figuring out what to use. That happens to me at the supermarket now. My husband says, “Will you just make a decision?”

  Bobby Flay’s not there in the supermarket saying, “What are you doing?”

  I was touched that he was nervous for me. We’re very different types of people. He’ll make a decision and go with it and I want to make the best decision ever so I never have to look back at it and question it.

  And your favorite challenge?

  The food trucks, even though my buddy Tom got the credit for the sandwich and it was my mayo . . .

  Who was the toughest judge?

  Susie killed me. Bobby said if your food isn’t good you’re going home so I felt I didn’t need to have unpacked. But he always liked the food. Susie almost wants you to do well more than you do. When you don’t perform like she expects she gets frustrated. I just didn’t want to let her down. She’s very good at keeping a poker face and I never thought she liked me. When I saw the show I thought, “She kind of does.” Now we’re friends and I love hanging out with her.

  Did you watch the show before you were on?

  Maybe two episodes. Because I knew I wanted to be on a show like this I’d get heart palpitations watching. It helped because I didn’t know what to expect and I hadn’t had years of studying Bob and Susie and Bobby figuring out what they liked. I could just be who I am. I watched every minute of our series but mostly through my fingers.

  Did you have any desserts up your sleeve?

  That is not my strong point. With baking you have to be precise and I have a terrible memory for quantities and proportions. And I was a fat kid growing up so we didn’t eat a lot of dessert. Now I have my own show I make more desserts. I’m so glad I never got a dessert on the show, like the Pineapple Upside-Down Cake Serena had.

  What would have happened if they had said, “You can’t use any Indian spices?”

  I would have been okay. I don’t always cook with spices. I went to a semi-professional cooking school that is very French and go to farmers’ markets all the time. I would have freaked out for ten minutes but I would have worked it out. If we had swapped I would have felt very sorry for whoever got my spices.

  What spices should every well-stocked kitchen have on hand to make basic Indian dishes?

  Ground turmeric (try to get it from a trusted source, look for the organic version too). Sometimes you’ll find turmeric has no aroma at all; that’s when you know you’ve been hoodwinked. Ground paprika (my substitute for Indian red chile powder, which is both hard to find and spicy!), coriander seeds, cumin seeds, brown mustard seeds, garam masala, and green cardamom pods. No curry powder, please!

  How has your life changed since you won?

  In many ways it’s the same. We’re still living in the same apartment and driving the same car and I still wash my own dishes but days are filled with cooking and coming up with recipes. It’s slowly dawning on me that people may know I am this person on TV so I still get a rush when people say, “Do you mind if we take a photo?” Why do you think I would mind?

  Some of it does take getting used to. I was at the gym one day on the treadmill and I was a hot mess and this guy walks up. “Oh my god, my girlfriend will never believe this!” He takes his phone, calls a number, and thrusts the phone at me, “Will you talk to her?” I jump off the treadmill and say hi.

  But thank goodness because before we weren’t sure if we could make rent every month and just to know we can make rent is a blessing. My youngest sister is in India and she never got to go to college and to know I can help her makes you feel like less of a loser. Now when I wake up in the morning I know why I am here.

  Season SEVEN

  Food Network Star returned to Los Angeles, an
d Bob, Susie, and Bobby, aided by the roster of Food Network stars, began a new search for a great cook with a surpassing personality to add to the team. Who among the new finalists would be the next Aarti Sequeira, Melissa d’Arabian, Aaron McCargo, Jr., Amy Finley, or Guy Fieri? Was there another Hearty Boys team? Would there be a tight contest? And recently the judges had seen that more than one standout star could emerge from a single season.

  THE FINALISTS

  1. Alicia Sanchez. Alicia received a diploma in Pastry and Baking Arts from the Institute of Culinary Education and loves to put her own twists on everyday dishes. After moving to New York from Kansas City, Alicia opened a bakery specializing in customized cakes and cupcakes. This upbeat New Yorker combines her expertise and passion while teaching young adults how to cook as the chef instructor at Manhattan’s Grand Street Settlement.

  2. Chris Nirschel. Chris matches his vivacious personality to his culinary style, bringing bold and intriguing flavors to the kitchen with no recipes at all. He found his passion and focus in life when he attended French Culinary Institute and most recently served as the sous chef at a New York restaurant. Now this culinary bad boy creates exciting flavor profiles with confidence to boot.

  3. Howie Drummond. A local radio show host, Howie worked in the restaurant business for seven years striving to become a chef before he won a radio contest that changed his life. Although his career path changed, his love for food did not. Howie, who also hosted a local TV cooking show for three years in Denver, believes that food at its best brings family and friends together with love and entertainment.

  4. Jeff Mauro. A private chef at the Chicago corporate headquarters for a large mortgage company, Jeff graduated from California’s Hollywood Kitchen Academy and has worked in the food industry since high school in various roles including line cook, caterer, and chef instructor. After pursuing a career as an entertainer and comedian in Los Angeles, Jeff returned to Chicago to spend time doing what he loves: cooking. Jeff’s down-to-earth personality coupled with his comic relief make a great combo in the kitchen.

  5. Juba Kali. Juba thrives on bringing creativity to recipes, combining tastes and elements from a variety of cultures. An energetic new father, he focuses on the science of food, drawing from his culinary background and his role as research chef at a popular spice company for inspiration. Juba received a bachelor of science degree in nutritional studies from Johnson & Wales University and combines his two passions—science and food—to create culinary masterpieces.

  6. Justin Balmes. A graduate of the Art Institute of Atlanta with a degree in culinary arts, Justin has worked on almost every level in the kitchen including line cook, sous chef, and executive chef. When he’s not concocting organic recipes with local ingredients, this adventure seeker takes it outside for competitive cycling. In his current position as farmer’s market specialist at a large organic retailer, Justin is the jack-of-all-trades as a fishmonger, a butcher, and an instructor.

  7. Justin Davis. Justin brings experience from all levels of the restaurant business, including host, waiter, bartender, and line cook. The stay-at-home dad and current food blogger draws from cookbooks for inspiration, but rarely follows a recipe to a tee. His no-nonsense attitude is reflected in his culinary style, as he values rustic cooking and favors bringing the farm to the table with few steps in between.

  8. Jyll Everman. Jill attended the Epicurean School of Culinary Arts and has worked in several high-end restaurants in various roles including server, dining room manager, and line worker. Jyll revels in comfort food and can turn any true classic into a scrumptious appetizer. She relays her “can-do” attitude to the students in the monthly classes she teaches, inspiring others to achieve their culinary dreams.

  9. Katy Clark. A food and fitness life coach, Katy previously owned and operated Silver Spoon Café, a western-inspired café in Kunming, China. Now this mother of three runs food and fitness company Fit Chef Katy, encompassing the Dessert Lady Catering Company and children’s cooking division Look! I Can Cook. Inspired by the recipes of the women in her family and her experience in restaurants over the years, Katy loves to add her special touch to make every dish her own.

  10. Mary Beth Albright. A former attorney, Mary Beth decided to follow her passion for food and began seeking out a culinary career of her own. After studying ingredients in professional areas and as a home cook, she now shares her expertise with others as a food writer and local expert for print and broadcast media outlets. She also works with children through her U.S. House of Representatives preschool cooking and gardening program.

  11. Orchid Paulmeier. A first-generation American of Filipino descent, Orchid started her culinary career as an ice cream scooper in high school, and only went up from there. She’s worked as a general manager, head trainer, and personal chef and now owns One Hot Mama’s restaurant in Hilton Head Island, South Carolina. This outspoken mother of three prides herself on her southern barbecue and is well known locally for her wings and ribs.

  12. Penny Davidi. A mother of two teenagers, Penny grew up learning the art of cooking from the women in her family and used this knowledge as a launching pad to fuse creativity and personality to create her own innovative recipes. Raised in California, Penny franchised Pizza Rustica and opened a popular branch in Beverly Hills that once earned the title “hottest pizza in town.”

  13. Susie Jimenez. Susie began her relationship with food picking fruit with her parents, who came to California from Mexico. To pursue her food passion, she attended the California Culinary Academy and later worked as manager, line cook, sous chef, and executive chef at several restaurants. She’s now the owner of Susie’s Custom Catering and Farmer’s Daughter and participates in events where she teaches students how to cook with a variety of techniques and flavors.

  14. Vic “Vegas” Moea. A self-trained restaurant chef, Vic worked his way up the culinary ladder from dishwasher to executive chef at a Las Vegas hotel restaurant. He moved from Brooklyn to Las Vegas at thirteen, but his culinary style reflects his classic New York Italian background. Learning to cook from his mother and grandmother, Vic adds his modern Vegas flair to traditional recipes from his childhood.

  15. Whitney Chen. A former engineering consultant, Whitney quit her job and received a culinary certificate from L’Academie de Cuisine in Bethesda, Maryland, and worked her way up the culinary ladder to the line at a Three Michelin Star restaurant in New York City. A serious home cook turned professional chef, Whitney enjoys using the freshest seasonal ingredients in her cooking and believes that anyone can incorporate advanced techniques into making everyday meals that impress.

  SEASON SEVEN RECAP

  At press time, Season Seven was still being edited, and only a snapshot of each show was available. But it was clear that the cast assembled was the most dynamic—and at fifteen, the largest—yet. Food Network ramped up the challenges, piled on the twists, amped up the star wattage, and added an extra show to squeeze in all the drama. Plus, Giada De Laurentiis, Season Six’s mentor, became a full-time member of the selection committee, which agreed and disagreed as much as ever.

  In Episode One, the committee had to decide the fate of Vic “Vegas” Moea, who not only ran out of time to plate his main ingredient in the Camera Challenge but then dropped his dish at the Press Dinner when he collided with teammate Jyll Everman. Despite these hiccups, dark horse Vic cooked strongly enough to be one of the final three standing, boosting the idea that guys with tats are sweethearts under all that ink.

  Whittling fifteen finalists into a group of eleven required two double eliminations this season, making the competition and the drama more intense than ever. In Episode Two, Star’s all-time most in-your-face strategist, Penny Davidi, deliberately chose to work with a weak team, so she could shine. Penny clashed often with Chris Nirschel, the talented but often unfocused cook, who was this season’s object of frustration for Bobby Flay. One blowup came in Episode Three (the Duff Goldman versus Robert Irvine Dueling Desserts Pa
rty Challenge) when Chef Irvine fired Chris as team leader.

  The star power continued in Season Seven with Episode Four’s special guests: Paula Deen and the cast of Courtney Cox’s Cougar Town. And, of course, Food Network Star success story Guy Fieri made an appearance this season as well, challenging finalists to create their own mini-episodes of his popular hit show Diners, Drive-Ins and Dives. During this episode, Guy first identified Vic as a threat and Susie Jimenez broke out, too, emerging from a muddled POV to cook the Latin food that Susie Fogelson said was “in her bones.”

  The strongest and most consistent POV belonged to Jeff Mauro, the “Sandwich King,” who never deviated from his message. Another of the final five, Mary Beth Albright, reached into her home life halfway through the season to create her POV of “Sunday Suppers,” ideal for her warm, storytelling style. While cooking was a second career for Mary Beth, finalist Whitney Chen had the cooking chops after working at Per Se, one of the best restaurants in the world. But she would have to prove to the judges that she had what it takes to be a television star.

  After Great Food Truck Race host Tyler Florence helmed Episode Six, an Episode Seven dinner guest, Wolfgang Puck, redefined tough love once more when he took Jyll back to the kitchen to show her how to properly make risotto. The challenges didn’t ease up as the season progressed. From making cupcakes for Ina Garten to thinking on their feet live as guests on Rachael Ray, from getting roasted by comedians to feeling the heat in an Iron Chef challenge, there was no room for the finalists to make any mistakes.