Well Fed Network

Posted by Madeline Miller on Edible TV.

As we announced earlier this week, Edible TV interviewed all eleven finalists of The Next Food Network Star.  We asked them all the same thing for the first few questions, then asked some that were just for them.  I wasn’t trying to be controversial when I drafted the questions, but a few of the answers certainly caught my eye.  Keep an eye out for the remaining interviews this week and make sure you watch the premiere on June 3.

Here are the first three interviews, with Paul, Rory, and Michael. 

PAUL MCCULLOUGH

ETV: What did you have for dinner last night?
Paul: Buffalo Burger with Blue Cheese

What’s the most unique thing in your fridge right now?
Humbolt Fog Goat Cheese

Who is your biggest cooking inspiration?
My Fathern “the fisherman” 

How are you different from the other competitors?
I’m funny and speak my mind, plus my cooking style is casual with elegantly delicious results.

What is the Food Network missing that you/your show could provide?
Humor, practical party planning from A to Z without losing your mind or spending all of your money.

What surprised you most during the competition?
How frazzled I got at times.  Usually I am cool under pressure.

What’s your number one tip for throwing a party on a budget?
Plan your menu in advance, splurge on the finest cuts of meat or fish, then round out your meal with less expensive sides and starters.

Without any formal training, how did you get your first private chef job?
I made dinner for a friend and the next day he got a call from a doctor looking for a chef.  I went and met with him and we hit it off.  I was hired on the spot.  I worked for him for 8 years

What’s your favorite party food?
Goat Cheese & Mango Chutney Wontons, and Grilled Baby Rack of Australian Lamb with Mint Sauce, I know that is two items, but I could not resist!

RORY SCHEPISI

ETV: What did you have for dinner last night?
Rory: Jalapeno soy marinated Filet mignon and Asian Vegetables

What’s the most unique thing in your fridge right now?
Poncha Cuba (an Island Liqueur)

Who is your biggest cooking inspiration?
Mr. Bobby Flay

How are you different from the other competitors?
I don’t pretend to be someone else.

What is the Food Network missing that you/your show could provide?
Food Network isn’t really missing anything - they have great bunch of personalities. I could just add to their line up by bringing my big personality, forwardness and easy, casual, family friendly style of cooking and entertaining. My show would inspire people to have friends and family over. I take the fear out of cooking.

What surprised you most during the competition?
Myself. This was a very hard process and I had to fight to stay in the game.

What exactly is Blue Collar Cuisine?
Blue Collar Cuisine, It’s great dishes made easy, for all those folks out there that work hard day in and day out, that don’t have the time to go out for dinner. I help them create restaurant inspired food, simply, affordably with little effort and time spent.  I’ll help you turn your own Backyard into a Bistro!

What’s the worst food idea you’ve come up with?
In culinary school, one day I was in charge of making desserts for the student lunch period. It just so happened to be St. Paddy’s Day.  I made Mint Chocolate Chip Ice Cream (green, of course) and Tuiles to use as edible cups for the ice cream. I added a little too much green food coloring to both. The Chefs were not happy - everyone was walking around with green mouths. At least they were all wearing their green for St. Patrick’s Day, thanks to me!

How many times have you caught towels on fire?
Hahaha. That’s pretty funny. It happens to the best of us! Luckily for me, the few times it has happened, it was caught on camera.

MICHAEL SALMON

ETV: What did I have for dinner last night?
Michael: I had my Grandmother’s leftover chicken-barley soup (her fantastic recipe which dates back to the early 1900’s) and a salad of vine-ripe tomatoes, fresh basil, extra virgin olive oil and balsamic vinegar and some hearty country white bread.

What’s the most unique thing in your fridge right now?
A tube of fish roe from Norway.

Who is your biggest cooking inspiration?
Paula Deen.  Why?  Because she has no fear in the kitchen and she cooks with heart and soul … like my Grandmother Rose.

How are you different from the other competitors?
Experience!  We all have a special “star quality,” but my years in the kitchen combined with a unique appreciation for life, sets me apart from the others.  

What is the Food Network missing that your show could provide? 
Food, the cooking world and “eater-tainment” has grown dramatically over the past few years while the world, as a result of the internet, satellite and cable, has grown smaller.  The network is missing a show that brings these many different facets into one studio.  Entertaining talk, personalities, travel, celebrities, cooking … etc … Now is the time!

What surprised you most about the competition?
Discovering how different, and yet the same all of the NFNS finalists are. 

What makes people love your food?
My lifetime of culinary experiences.  You can taste it.  It is that rare combination that only a lifetime of learning and teaching can bring.  I love what I do, and I do this through cooking.  People get that right away.

What made you apply to be on the show when you have a successful and established career?
Life is best enjoyed and fulfilled by new experiences!  This choice was the easist one I have ever made.  This is my new experience!  All that I have done to date goes with me, I leave nothing behind.

What do your daughters think about you being on the show?They are so happy for me because they know how much this means to me and they are also very, very proud.  Their opinion means the world to me!

Photos Courtesy of the Food Network.