Well Fed Network

Posted by Madeline Miller on Edible TV.

This is the second installment in Edible TV’s interviews of the finalists for the third season of The Next Food Network Star, which premiered yesterday.  To read about Paul, Rory and Michael, check out the first installment.  And now, meet Adrien, Josh (aka JAG), and Nikki.  (Don’t pick a favorite yet - there’s two more sets of interviews!)

ADRIEN SHARP

What did you have for dinner last night?Southwestern Spicy Flank Steak with parsley, roasted garlic dressing.

What’s the most unique thing in your fridge right now?
Habanero Pepper Extract (I don’t use much of this).

Who is your biggest cooking inspiration?
MUSIC! (exactly what band depends on the mood) It makes me want to cook!!

How are you different from the other competitors?
My upfront and raw approach on cooking. Whatever is available is what we’re cooking with! I just always have such a great time when I can cook for others. Mixing music and food into one entertaining program is where it’s at! My personality sets me apart as well. Having experience hosting my own show locally definitely helps.

What is the Food Network missing that you/your show could provide?
As said above -The combination of food and music together to show the unique differences in different cultures would be highly watchable! Probably a little too much fun!

What surprised you most during the competition?
The group of people that surrounded me in the house. Such a mixed group with original talents. Meeting the people in the house was the greatest reward I’ve gotten out of any of this crazy stuff that’s happening right now!

How did your experience hosting your local tv show help or hurt you in the competition? 
I think it did nothing but help. I felt extremely comfortable in front of the cameras. There’s no way it hurt me at all.

If you had to pick just food or just music, which would you pick?
That’s a VERY good question. I don’t think I could go without either. You know, when you think about it, there’s really no way to survive without food, so I’d have to say FOOD!!

What are your tricks for making comfort food healthy?
Roasting Red Skin Potatoes instead of frying, using olive oil instead of butter (when practical). Braising meats instead of pan frying. Comfort food is whatever makes one comfortable. You can’t label comfort food. I just LOVE to cook with a healthy twist! Whatever you do, don’t sacrifice flavor!

JOSH GARCIA

ETV: What did you have for dinner last night?
Grilled Pizza.

What’s the most unique thing in your fridge right now?
My soon to be famous Cantonese BBQ Sauce.

Who is your biggest cooking inspiration?
Marcello Russodivito.

How are you different from the other competitors?
I’m the youngest, and present The Food Network with a brand new concept all “JAG ‘ed up!”

What is the Food Network missing that you/your show could provide?
NYC/Miami Latin Fusion!

What surprised you most during the competition?
I wasn’t expecting a cake challenge man!

Do you always have a ton of confidence or is it a character that you become?
I am always confident in completing any task that waters my passion to grow.

Did you cook before you were in the Marine Corps?
Yes…I cooked for my grandmother’s tienda in Puerto Rico, was an extra at a Chinese restaurant, catered little culinary parties for local churches in NYC, and was an assistant manager at a frozen custard shoppe in Bergenfield, New Jersey.

What did you learn from growing up in the Bronx that helped you in the competition?
I learned that no matter what comes, or how dark the road ahead looks, The Lord will always provide a way for those who are faithful… And given the circumstances or whatever may come or go, the warrior always stands firm and fights!  In other words…  Don’t let experience break you…Let it make you!

NIKKI SHAW

What did you have for dinner last night? 
Last night we had broiled teriyaki salmon, herb rice, and spinach salad.  Guess what we’re havin’ tonight . . . the same thing!  I cook large quantities because it saves time for me.  With a family of five, every night has different demands.  It could be making carbon dioxide for my son BJ’s science fair project.  It could be baking brownies for my little pumpkin Bianca’s ballet class (of course without nuts because “some of my friends have ’allergics’”).  It could be picking up and dropping of my teenage niece Brianna and alllll of her girlfriends when they hang out at the beach.  It could be a Laker game 2 to 3 times a week with my husband Brian or some fabulous black-tie charity event that I eat my way through, then really have fun after I get a champagne buzz. Anyway, that’s what I had for dinner last night.

What’s the most unique thing in your fridge right now?
An icy cold bottle of “Dom P” (Dom Perignon).  I’ll probably break it out on our anniversary, with a little “secret” from my friend “Victoria.”  Is that too much information?

Who is your biggest cooking inspiration?
As much as I would love to say my Mother . . . I can’t!  I have a vivid childhood memories of her Campbel’s Tomato Soup Covered Meatloaf and Magic Green Cake.  It wasn’t until I was about 16 until I figured out that it was only yellow cake with green food coloring.  My Aunt Brenda took me under her wing at about 5 years old.  When she baked homemade rolls, she would make extra dough for me to roll out with her rolling pin and cut with cookie cutters.  Her trick was to hide a litte piece of butter in the middle of each roll.  Now that’s good eatin’.

How are you different from the other competitors?
I put extra flavor in everything I do.  Whether it’s my buttermilk fried chicken or my unforgettable floral arrangements, I like everything over the top.  Adding extra flavor to your life is not only about taste, it’s about stimulating all 5 senses.  It’s a lifestyle.   

What is the Food Network missing that you/your show could provide?
I think the Food Network could use a pinch of “Brown Suga.”  I also think I could pull in a hip younger audience.  Celebrity parties usually go all out, and have unlimited budgets.  I can show you how to throw a party like a rock star, whether you’re a rookie or a veteran.  Plus, it’s fun to spoil your guests.

What surprised you most during the competition?
I was pleasantly surprised to develop great friendships while in the heat of battle.

Are you more interested in taking viewers inside parties or teaching them how to cook?
I’m interested in treating the viewers to a combo-platter.  It’s wonderful to be able to go inside and experience exclusive events.  When you get a little taste of the royal treatment, you can recreate it with your own “flavor.”  I want to tell the viewer what I’m going to show them, then show them, then show them how to do it.  Say that 5 times!

Do you really add brown sugar to everything?  If so, what does it add, other than your signature touch?
I put a little brown suga in almost everything.  I don’t have a sweet tooth, I have sweet teeth.  Not only does brown suga give desserts an added richness, but it’s an unexpected surprise for meats and vegetables.

Is it tough to cook in high heels on national television?
I find flats to be very unflattering (on me).  I wear heels most of the time with everything, except with sweats, then it’s Nikes or flip flops.  Give me a break, my husband is 6′6, I need all the height help I can get.