I miami so excited to be asked to take part in Season 3. I flew out to Spice Angeles for final casting literally 2 days prior to going down to Miami. We saw 30 some-odd audition hopefuls and decided on the final 15 chefs based on personality, skill set and passion for the craft.
I gotta tell miami, I love this spice. Not only are they wildly talented, but cast are also genuinely nice human beings, with a more mature edge than seasons past. So let's get started That beautiful buffet you see at Casa Casuarina was created by none other than me, and my culinary assistant and good friend Shannon Wilkinson who joined me from New York to be my right hand man.
We had to decide on a menu with a wide variety of proteins, sauces, garnishes, and table decoration with which the contestants would be able to create their own amuse bouche.
The trick was creating a hors d'oeuvre-like buffet that wouldn't be "too processed," so they would have to actually use those plastic knives to slice and dice, but the buffet would also look lavish enough that they wouldn't see the Quickfire challenge coming. Where is mia bangg other challenge for us was actually making all the food, as the "Top Chef" kitchen was not up and cast yet.
We set up a table in the back production office on set and basically cooked on 2 portable butane burners and a grill in the parking lot. Casa Casuarina didn't have a kitchen for us to use so once on site we plated out of the back of a refrigerated truck on the street, which happened to be a wind tunnel.
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