Food Network Obsessed

Private chef Natalia Rosario shares her experience starring in and winning the first season of Ciao House. Natalia reflects on an injury that threatened her culinary career, revealing why she now considers it one of the best things to happen to her. She compares her time working in a Michelin-Star restaurant to her current role, as a private chef. The Chicago resident dishes on behind-the-scenes moments, spilling what really went on behind closed doors in the emotional house she lived in among eliminated contestants. Determined to represent Tuscan culture in her dishes, she reveals her approach to marrying her Latin roots with traditional Italian fare throughout the competition. Natalia covers valuable things she learned while cooking in Tuscany, from Nonna's generational rolling pins to the proper use of sunflowers in the kitchen. Then she unpacks her finale plates and experience going head-to-head with Saba, emphasizing that the heat of the competition couldn’t diminish the respect the two women have for each other. Finally, the winner dishes on what’s next in her career, sharing excitement about her highly-anticipated Ciao House prize: the opportunity to train with world-renowned chefs in Italy.Follow Food Network on Instagram: https://www.instagram.com/foodnetworkFollow Jaymee Sire on Instagram: https://www.instagram.com/jaymeesireFollow Natalia Rosario on Pinterest: https://www.pinterest.com/nataliarosariio/Follow Natalia Rosario on TikTok: https://www.tiktok.com/@nataliarosario_Follow Natalia Rosario on Instagram: https://www.instagram.com/nataliaboa/Learn more about Ciao House: https://www.foodnetwork.com/shows/ciao-house Hosted on Acast. See acast.com/privacy for more information.

Father, chef, restaurateur and Beachside Brawl West Coast Captain Brian Malarkey talks about his many titles and how his cowboy upbringing influenced his style of cooking. He shares early memories of wrangling, befriending and serving cattle for supper as a child on a hundred acre ranch. Brian reveals the unique way he rebelled and how growing up everything from TV dinners to fine dining shaped his cooking style. He reflects on the moment his father put his future into perspective, steering him away from acting and towards his culinary passion. Then, Brian pinpoints the experience that led him to view cooking as an art form and what makes his fifteen San Diego concepts each wildly different. He describes his entrepreneurial spirit, plans to open his newest and first eatery in Oregon with his brother, and the influence location has on his menus. Brian shares the sound of a successful restaurant and how he’s elevated his craft. He parallels his roles of father, Captain and entrepreneur, and reveals the thing no one warns new parents about. Brian takes fans inside his series, Beachside Brawl, and compares east and west coast cooking. Then he dishes on Guy’s Grocery Games, from favorite off-camera moments to on-screen bloopers, and why the host nicknamed him “Shenanigans.” Finally, Brian opens up about his charitable olive oil line and reveals what’s on the menu for his perfect food day.Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/brian-malarkey-on-chef-shenanigans-entrepreneurial-endeavorsFollow Food Network on Instagram: https://www.instagram.com/foodnetworkFollow Jaymee Sire on Instagram: https://www.instagram.com/jaymeesireCheck Out Brian Malarkey’s Website: https://www.brianmalarkey.com/Check Out Brian’s Olive Oil Website: https://chefslife.com/Follow Brian Malarkey on Twitter: https://twitter.com/BrianMalarkeyFollow Brian Malarkey on TikTok: https://www.tiktok.com/@chefslife.coFollow Brian Malarkey on Instagram: https://www.instagram.com/brianmalarkey/Learn More About Beachside Brawl:https://www.foodnetwork.com/shows/beachside-brawlLearn More about Guy’s Grocery Games: https://www.foodnetwork.com/shows/guys-grocery-games Hosted on Acast. See acast.com/privacy for more information.

Film noir virtuoso, mixologist and writer Eddie Muller sets the stage for his lifelong passion of storytelling and cultural conversations. The San Francisco-born renaissance man reflects on changes the city has experienced before his eyes, from a blue collar small town to an art-inspired explosion of creativity. He reveals his and his wife’s secret to finding the perfect eatery and their favorite cocktail bar. Eddie opens up about the film that sparked his love for film noir and compelled him to explore the shadowy genre. He explains the important impact European filmmakers had on Hollywood when they emigrated to the states, defining the crucial themes and timeless qualities of the distinct genre. He covers interesting truths about the world’s eagerness for a darker, more relatable genre and how it has influenced different countries and generations. Eddie shares the significant role cocktails and lounges have in society and film, revealing a few personal stories about strangers turned close friends over drinks. The former bartender and forever mixologist opens up about his inspiration, intent and process of creating his cocktail book. He teases the self-invented and film inspired cocktails readers can find in his book along with insightful stories about their origin films’ writers, movie treatment and main characters. Then Eddie reveals his biggest pet peeve and the wrong way to order a drink. He shares his favorite recipe, go-to theater snack and best writing advice. Finally, he rates his cooking skills and unpacks his “death house meal” with delicious drink pairings.Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/eddie-muller-on-california-cocktails-and-contemporary-film-noirFollow Food Network on Instagram: https://www.instagram.com/foodnetworkFollow Jaymee Sire on Instagram: https://www.instagram.com/jaymeesireCheck Out Eddie Muller’s Website: https://www.eddiemuller.com/Follow Eddie Muller on Twitter: https://twitter.com/EddieMullerFollow Eddie Muller on Instagram: https://www.instagram.com/eddie_muller8591/ Hosted on Acast. See acast.com/privacy for more information.

James Beard Award-nominee, chef and cookbook author Lee Anne Wong introduces listeners to her restaurant, Koko Head Cafe. She shares what inspired her to launch the concept in Tokyo and Honolulu and the destinations’ appeal. The New York native spills unique challenges and advantages that come with running businesses in Hawaii and Japan. Then, she reflects on her unexpected family reunion while filming Top Chef on the island. She spills the personal reason she relocated and favorite moments from her 20+ years of experience competing on television. The proud mom shares valuable lessons she teaches her son while watching her shows together and favorite dishes to make with him. Determined to positively impact the environment, Lee Anne explains the key to filling her menus with locally sourced ingredients and the power of fresh food produced by humans who live and work in the area. She addresses ecological issues that importing ingredients cause and the lingering economic impact of the pandemic on her industry, offering an insightful take on inflated prices. She reveals her favorite local foods, goals for her guests’ experience and the reason she does it all. Post-Covid, numbed taste buds and concerning news from her doctor, Lee Anne shares how her diet has recently changed and what she’d put on her menu to have a perfect day of food.Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/lee-anne-wong-on-her-hyper-local-approach-to-hawaiian-cuisineFollow Food Network on Instagram: https://www.instagram.com/foodnetworkFollow Jaymee Sire on Instagram: https://www.instagram.com/jaymeesireCheck Out Lee Anne Wong’s Website: https://www.papaainamaui.com/Follow Lee Anne Wong on Twitter: https://twitter.com/leeannewong?lang=enFollow Lee Anne Wong on Instagram: https://www.instagram.com/papaainamaui/Follow Lee Anne Wong on YouTube: https://www.youtube.com/@leeannewong/featuredLearn More About The Next Iron Chef: https://www.foodnetwork.com/search/top-chef-/SHOW_FACET:The%20Next%20Iron%20ChefLearn More About Alex vs. America: https://www.foodnetwork.com/search/alex-vs-america-Learn More About Guy’s Ranch Kitchen: https://www.foodnetwork.com/shows/guys-ranch-kitchen   Hosted on Acast. See acast.com/privacy for more information.

Critically-acclaimed pastry chef Paola Velez shares the interesting story of her opera scholarship and the moment she knew she wanted to dive into baking full-time. Paola talks about her many accolades over the years and shares her biggest fear when it comes to success. She shares the story behind creating the world’s largest bake sale and why social justice initiatives, like Bakers Against Racism, are so vital to her. Paola shares the process of developing her first cookbook and how it encompasses her Dominican heritage and Latin American influences. She describes what it means to be a Millenial Chef Aunty and why she is excited about this generation of chefs and bakers in the industry. Paola reveals the flavor combinations she is experimenting with and what it was like to work with Zooey Deschanel on her show, “What am I Eating?”. Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/paola-velez-bakes-up-dominican-sweets-social-justiceFollow Food Network on Instagram: https://www.instagram.com/foodnetworkFollow Jaymee Sire on Instagram: https://www.instagram.com/jaymeesireFollow Paola Velez on Instagram: https://www.instagram.com/smallorchids/Follow Paola Velez on Tik Tok: https://www.tiktok.com/@smallorchidsLearn More About Bakers Against Racism: https://www.bakersagainstracism.com/ Hosted on Acast. See acast.com/privacy for more information.

Harvard graduate, entrepreneur and chef, Nick DiGiovanni dishes on his plans to break his ninth Guinness World Record. The philanthropist reflects on his favorite one yet, a wholesome holiday donation that made a massive impact. Nick shares what led him to create the first-ever sustainable food major at his Ivy League school. While crafting curriculums with professors, working on his senior thesis and interning for a Michelin star restaurant, he became a viral content creator. Nick nonchalantly explains how he juggled it all, and compares cooking in the prestigious San Francisco kitchen to his experience learning to cook from his grandparents. He reflects on his biggest takeaways, surprises and achievements competing on Master Chef and becoming the youngest guest to place third on the show. Then he shares how his business background helps him manage his cookbook, warehouse, spice company and content teams. He explains his intentions for and favorite recipes in his soon-to-be-released cookbook and his involvement with charitable organizations like Farmlink. Finally, he tells fans what he has planned next, the best and worst parts of being a content creator and what’s on the menu for his perfect food day. Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/nick-digiovanni-harvard-grad-turned-viral-chefFollow Food Network on Instagram: https://www.instagram.com/foodnetworkFollow Jaymee Sire on Instagram: https://www.instagram.com/jaymeesireCheck Out Nick DiGiovanni’s Website: https://www.nickdigiovanni.com/Follow Nick DiGiovanni on Twitter: https://twitter.com/NickDiGiovanniFollow Nick DiGiovanni on Instagram: https://www.instagram.com/nick.digiovanni/Follow Nick DiGiovanni on YouTube: https://www.youtube.com/channel/UCMyOj6fhvKFMjxUCp3b_3gAFollow Nick DiGiovanni on TikTok: https://www.tiktok.com/@nick.digiovanniLearn More About Master Chef: https://www.foodnetwork.com/shows/food-network-challenge/episodes/master-chefs Hosted on Acast. See acast.com/privacy for more information.

Award-winning Venezuelan chef Adriana Urbina shares her inspiring story about immigrating to the states to pursue her passion for holistic nutrition. She explains the influence her home has on the flavors and textures she incorporates in her recipes and gives fans a taste of traditional Venezuelan dishes. Adriana shares her favorite memories from traveling to and cooking in France, Spain and Venezuela, comparing the unique cuisines and atmospheres of each. Determined to positively impact the world using her craft, she opens up about how she uses different ingredients and recipes to make people feel happy, creative and inspired. Adriana talks about how she launched her pop-up eatery and the female and minority empowering organization, Tepuy Collective. Now a three-time Chopped champion, she shares how her first televised competition drastically changed her approach to cooking and the winning strategy she developed along the way. Adriana shares what made her arepas dish on Crack an Egg With so special and who sparked her passion for cooking to begin with. Finally she dishes on her  favorite foods and where her travel plans will take her next.Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/adriana-urbina-brings-happiness-to-others-through-holistic-foodFollow Food Network on Instagram: https://www.instagram.com/foodnetworkFollow Jaymee Sire on Instagram: https://www.instagram.com/jaymeesireFollow Adriana Urbina on Instagram: https://www.instagram.com/adrianaurbinap/Check Out Adriana Urbina’s Website: https://www.adrianaurbina.com/Check Out Adriana Urbina on Pinterest https://www.pinterest.com/adriana_urbina/_created/Learn More About Chopped: https://www.foodnetwork.com/shows/choppedLearn More About Bobby’s Triple Threat: https://www.foodnetwork.com/shows/bobbys-triple-threatLearn More About Crack an Egg With: https://www.foodnetwork.com/shows/crack-an-egg-with Hosted on Acast. See acast.com/privacy for more information.

Esther Choi, a chef and owner of Mŏkbar, shares her culinary journey and mission to celebrate Korean culture through her craft. She discusses her introduction to Food Network, cooking with her grandmother, and the value of fresh ingredients. Esther talks about the representation of Korean flavor in the New York restaurant scene. She reveals her strategy for introducing Americans to Korean cuisine and the challenges of scaling her concept. Esther emphasizes the cultural significance of shareable food and her people-first approach to menu curation. She also opens up about judging and competing on television.

Italian chef, writer and television personality Gabe Bertaccini dishes on his experience hosting the first season of Ciao House. Chef Gabe compares his craft to the art of storytelling and details his mission to share the mouthwatering flavors of his culture with a broader audience. He opens up about the added pressures and purpose that he felt representing his roots through food and paints a stunning picture of the production’s backdrop, sharing which elements of the set flooded him with fond childhood memories. Gabe remembers picking vegetables from the garden with his grandmother and cooking with her for hours. He explains why the show needed to be set in Italy, how they landed on the location and the benefits of working in a food epicenter, with fresh ingredients at your fingertips. Gabe talks about the cultures that inspire Italian cooking and how he feels about the American artisanal movement unfolding in U.S. kitchens. Pivoting to the spicier side of Ciao House, he opens up about his relationship with co-host Alex Guarnaschelli on and off set, sharing why their Italian and French-trained collaboration created craveable entertainment. Finally he reveals the recipe for a well-rounded chef and how to turn food into his consumers’ favorite story.Note: Please be advised this episode contains un-beeped curse wordsVOTE FOR FOOD NETWORK OBSESSED: https://vote.webbyawards.com/PublicVoting#/2023/podcasts/general-series/lifestyleFollow Food Network on Instagram: https://www.instagram.com/foodnetworkFollow Jaymee Sire on Instagram: https://www.instagram.com/jaymeesireFollow Gabe Bertaccini on Instagram: https://www.instagram.com/chefgabebertaccini/Follow Gabe Bertaccini on Facebook: https://www.facebook.com/GabeBertacciniFollow Gabe Bertaccini on Twitter: https://twitter.com/GabeBertacciniCheck Out Gabe Bertaccini’s website: http://www.gabrielebertaccini.com/Learn More About Ciao House: https://www.foodnetwork.com/shows/ciao-houseFind episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/gabe-bertaccini-dishes-on-his-love-letter-to-italy Hosted on Acast. See acast.com/privacy for more information.

Pop-up restaurateur, culinary show competitor and Jersey Shore chef, Britt Rescigno dives into the roots of her nickname, the “Angry Italian.” The intense chef opens up about the rush she felt stepping onto her first set kitchen, her competitive background and family ties to food. Caught red handed with a Ratatouille tat, Britt shares the special meaning behind her ink. She reflects on her upbringing, raised by a chef father, waitress mother, family restaurant-running grandparents and why it’s fitting that she scrambled her first egg by five years old. Britt talks about the classical French training, Italian cooking experience and New Jersey punch she brought to the Tournament of Champions and Chopped competitions. Then she reveals what the biggest challenge was, despite her meticulous calculations, strict study schedule and years of experience. She shares what made her time on the shows so emotional, the best advice she’s ever been given and the positive feedback she’s gotten from fans. Finally, she dives into her pop-up restaurant tour, why people can “go eat crow” and her perfect food day.VOTE FOR FOOD NETWORK OBSESSED: https://vote.webbyawards.com/PublicVoting#/2023/podcasts/general-series/lifestyleFollow Food Network on Instagram: https://www.instagram.com/foodnetworkFollow Jaymee Sire on Instagram: https://www.instagram.com/jaymeesireFollow Britt Rescigno on Instagram: https://www.instagram.com/chef_rescigno/?hl=en  Follow Britt Rescigno on Twitter: https://twitter.com/Chef_Rescigno  Follow Britt Rescigno on Pinterest: https://www.pinterest.es/chfbritt/Learn More About Tournament of Champions: https://www.foodnetwork.com/shows/tournament-of-championsFind episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/britt-rescigno-the-authentic-ambitious-angry-italian Hosted on Acast. See acast.com/privacy for more information.