Bravo's third installment of Top Chef gets going June 13th at 10 PM. Based on the early press materials, Bravo has finally realized that Padma is more interesting when she doesn't say much. They've brought on Queer Eye's Ted Allen as a judge, and Padma is now credited simply as "host," so here's hoping she's absent from the judges' table this season.
The 15 chefs will be hunkered down at the Fontainebleau Hotel in Miami Beach, and it appears that there aren't any local dogs in this fight. Bummer!
It looks like a pretty standard field of contestants: some caterers, several working chefs, a C.I.A. grad, a few self-taught folks, and a cheesemaker. Already, I'm pulling for her (Sara M.) because cheesemakers are bad-ass, and because of that whole "Blessed are the cheesemakers" thing in The Life of Brian.
Looking over the bios, a few things jumped out at me. Dale gets cool points for basically naming a grilled cheese sandwich as his signature dish, but then they get taken away when he mentions "flavor math." But wait! Cool points reinstated for having the balls to say so early in the game that the other contenstants are going to get "outcooked by a queer."
Howie gets a big question mark for "scallops with chorizo and corn emulsion" as a favorite simple recipe. First of all it doesn't sound simple, and secondly, I know what an emulsion is, and I also know that "emulsion" sounds incredibly unappetizing as the name of a dish. No doubt the word has a technical purpose, but that ain't exactly sounding like yum, you know?
Lia gets props for naming guac as her favorite simple recipe, although I can already tell you that my guacamole is better, and Micah's signature guava-chili glazed lamb chop with passion fruit-mint sauce sounds awesome. Notice how she didn't say "emulsion?"
Full contestant bios after the jump, if you're that kind of person.
Brian
AGE: 34 HOMETOWN: Bend, Ore. � currently resides in San Diego, Calif. PROFESSION: Executive Chef, The Oceanaire Seafood Room CULINARY EDUCATION: Western Culinary Institute FAVORITE SIMPLE SUMMER RECIPE: Cold Beer, Cold Wine & Cold SeafoodA native of Oregon, Brian grew up inspired by his grandmother's cooking and by all the fresh seafood and produce the area offered. He soon set his sights on California, where he was recently voted 2007 Best Chef in San Diego for his work as Executive Chef at the Oceanaire Seafood Room. He's in constant competition with everyone in San Diego and makes it a point to do everything bigger and better in his restaurant. At the top of his game, Brian's high-energy makes him a whirlwind in the kitchen. Stay-tuned to see just how long he can live by his motto, "Love, peace and happiness."
Camille
AGE: 34 HOMETOWN: Elizabeth, N.J. - currently resides in Brooklyn, N.Y. PROFESSION: Owner/Chef, Paloma CULINARY EDUCATION: Culinary School, Academy of Culinary Arts FAVORITE SIMPLE SUMMER RECIPE: Mixed Greens Salad with Baby GrainsCamille hails from Puerto Rico, and is the proud owner of Paloma Restaurant in Brooklyn, New York. She incorporates Latin spice into her kitchen, and is all business when it comes to her cooking. Camille has a 5-year-old daughter, and attempts to stay positive and balanced by meditating with a 100-year-old Zen Master. She has worked in all aspects of the restaurant business, and often surprises people by her occupation. Camille says the world would be a better place if everyone knew how to cook.
Casey
AGE: 29 HOMETOWN: Cedar Hills, Texas � currently resides in Dallas, Texas PROFESSION: Executive Chef, Shinsei Restaurant CULINARY EDUCATION: Self-Taught FAVORITE SIMPLE SUMMER RECIPE: Big BurgersThe executive chef at Shinsei Restaurant in Dallas, one of the most successful in the state, Casey's cuisine incorporates Asian and Mexican cultural influences. This rising star lives by her simple yet time-tested cooking philosophy - serve food that people want more of. Casey names tartare the most romantic dish because it's raw, risky, ice cold and delicious. Her outgoing and confident manner will "serve" her well in the competition.
Chris
AGE: 31 HOMETOWN: El Toro, Calif. � currently resides in Venice, Calif. PROFESSION: Private Chef CULINARY EDUCATION: Associated Culinary Arts (CSCA) FAVORITE SIMPLE SUMMER RECIPE: Marinated Tomatoes with Beef and CheeseA true Californian at heart, Chris is a private chef who has worked for the likes of author and columnist Arianna Huffington and the Marciano Family of the Guess Corporation. An ex-volleyball player standing at 6'8" � it seems everyone looks up to him. Chris is motivated to live life to the fullest having overcome testicular cancer. He has a competitive spirit and the utmost confidence in his culinary skills.
Clay
AGE: 28 HOMETOWN: Northern Mississippi � currently resides in Santa Barbara, Calif. PROFESSION: Sous Chef, Santa Barbara University Club CULINARY EDUCATION: Self-TaughtClay says he is just a good ole' boy from Mississippi. Self-taught, Clay developed his skills from working his way up the ladder in various kitchens and truly feels he has an innate talent. Now living in Santa Barbara, he is a sous chef at the renowned Santa Barbara University Club. Clay has enjoyed bringing his southern style cooking to California and will definitely bring some different flavors and styles to the judge's table this third season.
Dale
AGE: 34 HOMETOWN: Chicago, Ill. PROFESSION: Chef/Consultant CULINARY EDUCATION: Self-Taught SIGNATURE DISH/CUISINE: Croque MonsieurChicago native Dale has been a chef for six years, with plans underway to open his own restaurant. Whether he's cooking four-star meals, diving, or doing gymnastics, Dale's competitive edge is undeniable. He has created something he calls "flavor math," where the right number of spices can bring the perfect flavor and taste. He uses French American cultural influences in his cooking, and is serious about putting his skills to the ultimate test. He loves the fact that the other contestants could be "out-cooked by a queer." Dale will say what everyone else is thinking.
Howie
AGE: 31 HOMETOWN: Miami, Fla. PROFESSION: Executive Chef CULINARY EDUCATION: Self-Taught FAVORITE SIMPLE SUMMER RECIPE: Seared Scallops with Chorizo and Corn EmulsionA Miami native, Howie claims home-court advantage in this competition. A true chef at heart he can't help but let his passion come through in everything he does. Due to his father's early death, Howie was raised by women and has no problem communicating his feelings. A chef for 10 years, his culinary expertise is contemporary American, Asian, and Mediterranean cuisines. A "hurricane" in the kitchen, he loves to source the best products and let them speak for themselves.
Hung
AGE: 29 HOMETOWN: Pittsfield, Mass. � currently resides in Las Vegas, Nev. PROFESSION: Sous Chef, Guy Savoy CULINARY EDUCATION: A.O.S Culinary Arts, C.I.A FAVORITE SIMPLE SUMMER RECIPE: Heirloom Tomatoes, Balsamic Vinegar, Basil, Mint & Extra Virgin Olive OilHung works as the Executive Sous Chef at one of the most expensive restaurants in Las Vegas, Guy Savoy. Born in Vietnam and trained in classic French and Asian cuisine, he believes in cooking from the soul. Hung especially loves seafood because he says there are a million varieties and flavors to combine. He has traveled the world over learning different types of cuisines, and speaks four languages. He incorporates Asian, French and Spanish influences in his cooking. If he were a food, he says, "I would be spicy chili - it takes a while to get used to, but once you eat it you always come back for more."
Joey
AGE: 29 HOMETOWN: Franklin Square, Long Island, N.Y. - currently resides in New York City PROFESSION: Executive Chef, Caf� Des Artistes EDUCATION: Peter Kump's New York Cooking School SIGNATURE DISH: Caramelized Diver Sea Scallops with a Wild Mushroom and Truffle RisottoA native New Yorker and four-star chef, Joey has worked at some of New York City's premiere restaurants - including Waters Edge, Jean Georges, Vong, and most currently Cafe de Artistes. His cooking is influenced by world cultures, and he loves to serve simple, light food always on a hot plate. Joey's intense passion and playful mentality make him a serious contender. His romantic self enjoys whipping up white chocolate and coconut-dipped strawberries with Veuve Clicquot Champagne - while his aggressive self lives by the motto - if you can't take the heat, get the f*** outta the kitchen.
Lia
AGE: 28 HOMETOWN: Tacoma, Wash. - currently resides in Brooklyn, N.Y. PROFESSION: Executive Sous Chef, Jean Georges CULINARY EDUCATION: Self-Taught FAVORITE SIMPLE SUMMER RECIPE: GuacamoleOriginally a literature major, Lia found her passion in cooking and never looked back. Currently the executive sous chef at Manhattan's elite Jean Georges restaurant, this self-taught, self-starter knew that to be the best - she had to train under the best. She has honed her skills at Jean Georges and now feels she is one of the top line cooks around. Living in New York, she has been influenced by many different types of food and calls her signature style eclectic. Lia feels it's key to always be proud of what you do.
Micah
AGE: 33 HOMETOWN: South Africa � currently resides in Boca Raton, Fla. PROFESSION: Caterer/Owner, The Wandering Chef Caterers CULINARY EDUCATION: Self-Taught FAVORITE SIMPLE SUMMER RECIPE: Gazpacho Made from Sun-Almost-Ripened TomatoesA world-traveled single mother, Micah currently owns her own catering company. Best known for her eclectic world cuisine, her customers rave about her specialty - guava chili glazed lamb chop with passion fruit mint sauce. She thrives on usually being the only woman in the kitchen and loves when people underestimate her. For fun, she used to race sailboats and enjoys fishing if she can cook what she catches. An English Literature major, Micah was a restaurant reviewer and the editor of a boating magazine. She is currently at work on a children's book entitled "Silly Tilly Cooks Fusilli."
Sandee
AGE: 39 HOMETOWN: Saint Simon's Islands, Ga.� currently resides in Miami Beach, Fla. PROFESSION: Executive Chef, Tantra CULINARY EDUCATION: Self-Taught FAVORITE SIMPLE SUMMER RECIPE: Grilled WatermelonA Georgia native, Sandee specializes in southern soul food. Her signature dish is grilled hamachi collar with southern collard greens and soy sherry reduction with jalape�o corn bread. Enough said. Not a chef by trade, Sandee never attended Culinary School and has only worked at Tantra, a hot South Beach restaurant. Hired as a line cook, she has worked hard and studied just about every book around to become the Executive Chef. Since taking over the kitchen at Tantra, she has received 3-stars and rave reviews. Strong and independent, she is not a pushover. Sandee is aware that everyone will underestimate her, but she is adamant that while her opponents are playing it safe, she will work harder because she doesn't know any other way. Sandee says, "Dream as if you'll live forever, and live as if you'll die today."
Sara M.
AGE: 34 HOMETOWN: Kingston, Jamaica � currently resides in Miami, Fla. PROFESSION: Cheese Maker CULINARY EDUCATION: AA Culinary Arts FAVORITE CUISINE: CheeseSara M. grew up in Kingston Jamaica, and began her culinary career under Chef Mark Militello, one of the forefathers of New Florida cuisine. She then became the Sous Chef for Michelle Bernstein at Tantra in Miami, her second home. After a five-year stint as Chef de Cuisine at Ortanique in Miami, she left her comfort zone to discover her true passion for cheese. Sarah M. wants to bring cheese to her native land of Jamaica because she says there's a real need for good cheese there. She feels her passion and strong palate will shine through as she competes on her home turf. Time will tell if Sarah M. can hold true to her motto, "Do unto others as you would do unto yourself."
Sara N.
AGE: 25 HOMETOWN: Santa Monica, Calif. - currently resides in New York City PROFESSION: Executive Sous Chef, Boucarou CULINARY EDUCATION: Culinary Arts/Management Degree from the Institute of Culinary Education SIGNATURE CUISINE: French-Asian Cuisine FAVORITE SIMPLE SUMMER RECIPE: Grilled Soft Shelled CrabA native of Santa Monica, California, Sara N. attacks everything she attempts with the utmost passion. After graduating at the top of her class from culinary school, Sara N. landed an internship at the upscale Per Se in New York City. She then had the opportunity to be the sous chef at Chef & Company and moved on to work as the Executive Chef at Stone Rose. Sarah N. attributes her fast rise in the restaurant industry to her innate cooking skills and ability to manage people. She excels at fine dining, corporate and private catering, and feels that food should be simple, seasonal and satisfying. She plans to beat out the competition by saying she'll either find a way or make one.
Tre
AGE: 30 HOMETOWN: Duncanville, Texas � currently resides in Cedar Hills, Texas PROFESSION: Chef de Cuisine, Abacus Restaurant CULINARY EDUCATION: Self-Taught SIGNATURE CUISINE: Contemporary Global Cuisine
A self-taught chef, Tre worked his way through the ranks to become the main chef at Abacus, one of the best restaurants in Dallas. The proud father of two, he remains extremely passionate about both his family and his food. It's all in the presentation for Tre, who considers the spoon his paintbrush. He lives by the motto "make it nice or make it twice." In great shape, he loves the gym almost as much as cooking. Sure to win over America with his beautiful plates and charming dimples, Tre is ready to be nationally recognized for his culinary abilities.
