Heather Bakes

I can’t stop yawning right now. Didn’t get to bed until after midnight (more on that later…) and then was up at 5 for a short run. My running buddies are tapering right now in preparation for the Cowtown Marathon this weekend. Joy’s running the half, too, and we’re planning on going to cheer them on. I decided to sit this one out but I know I’ll be sad once I get there and see all of the excitement. Races are so much fun…

Anyway, nothing sounded good for breakfast yesterday so I had an old favorite: apple with super-crunchy PB, along with some raspberries that needed to be consumed ASAP.

I ate so many apples with PB in college, it’s not even funny. Perfect snack.

For lunch I met my mom and Subway and split a (5….$5….$5 footlong) turkey sub with tons of veggies and a side of Sour Cream & Onion Baked Lays. She was like, “Um, do you really need to take a photo of a Subway sandwich?”

Consistency, mom. Consistency.

My dad ended up scoring 4 tickets to the Mavs game last night. He offered them to us and my brother, but Zach had to work so we had a hot double date with my parents.

I’m more of a sport-playing gal (well, running) as opposed to sport-watching, but Mavs games are fun. They’re great for people watching. And eating.

Speaking of eating, here the smoked chicken flatbread I had for dinner.

Brian was a good Catholic yesterday and abstained from meat. He cheerfully informed me that I could eat all of the chicken flatbread I wanted in hell.

I should have gone with the cheese pizza. The pita was actually pretty gross. I think I’ve stated my opinion before on fast food chicken. It’s kind of a crapshoot, unless it’s:

a. Fried

b. From Chick Fil A

This chicken was none of the above… and therefore kind of nasty.

I made up for it with the world’s largest chocolate frozen yogurt. With sprinkles.

My parents split a yogurt, too. Look how happy my dad is with his little dessert:

Aww. It’s the little things, right dad?

So of course we had to watch Tivo’d Top Chef when we got home. If you haven’t watched it yet, stop reading here.

********************

Okay, WHAT?? I am beyond bummed and annoyed right now. First of all, Hosea was my least favorite of pretty much anyone this season. He’s eeked through on uninspired, so-so dishes (not bottom 3, but not top 3 either) for the entire season. All he seemed to care about was beating Stephan. Stephan is kind of an ass, but at least he’s confident, creative and an obviously skilled chef.

Carla was by far my favorite and it broke my heart to see her lose confidence in the finale. Casey pretty much steamrolled her. I love Casey and do think she’s a great chef… but obviously not the best pick for a SOUS chef (I can’t imagine how she must feel watching that finale). Carla had been really strong the last half of this season and could have easily come out as the underdog winner. The appetizer and first course- her dishes- were a hit; why she gave the go-ahead on an unfamiliar cooking method for the main course is beyond me. It was painful to watch.

Oh well, at least she’ll win fan favorite.

And was it just me, or did the previous contestants look SHOCKED afterwards? Jeff in particular seemed devastated.

Okay, enough with the whining. But is anyone happy with the results?

********************

For you Dallas/FW readers, fabulous Andrea and Erin of Care to Eat will be in Dallas this weekend and we’re planning a brunch. Let me know if you’re interested in meeting up! Just shoot me an email at heatherbakes@gmail.com and I’ll send you all the details…

*Survey Time*

Top Chef reactions?

Sorry, I had to ask.

Hey guys- exciting day! As you know, I had the wonderful opportunity to speak with Top Chef Season 4 winner, Stephanie Izard.

Stephanie was as smart, funny and gracious on the phone as she appeared on the show last season. So as promised, here’s the interview…

***************************************

Heather: How has your life changed since winning Top Chef?

Stephanie: It’s basically made a whole 180, starting the day after the show ended. I’ve been doing a lot of traveling and meeting new people. I’m currently working on a new restaurant and have some other projects in the works… new opportunities that I probably wouldn’t have had otherwise, so it’s been a lot of fun.

Any cookbooks, by chance?

I’m working on a cookbook right now and also have my new website, StephanieIzard.com. I even record a podcast called “The Tasty Life”- it’s a weekly installment that you can find both on my site and on iTunes… it kind of fills you in on what’s been going on lately.

Have you managed to keep in touch with any of the other Season 4 contestants?

I have. You know, a couple of people, Dale and Valerie, I was friends with ahead of time and of course I still talk to them. And Antonia and I- actually she just rang in a couple of minutes ago- we still talk a lot. Last weekend I attended the South Beach Wine and Food Festival so I ran into a bunch of people from the show. We’re all so busy but it’s fun to keep in touch and see what everyone else is up to.

I’m sure that going through the show was a major bonding experience for all of the contestants.

Oh, definitely. I even feel that bond with contestants from other seasons, just having gone through the same experience. It’s hard to explain how it felt- or still feels- to anybody else.

So who was your favorite guest judge from Season 4?

I’ve always been a huge Anthony Bourdain fan. He’s just so well spoken and I agree with most of what he says. He’s just pretty cool.

I love Anthony Bourdain! It’s so sad that he hasn’t been a guest judge this go-round. Speaking of, have you been watching Season 5?

I have- and actually I’ve been writing a blog about it every week on BravoTV.com. I’m kind of curious… no one will tell me what happens on the finale Wednesday night, so I’m excited to see it!

I’m currently in culinary school; what advice would you have for me or anyone else who is interested in getting into the field?

I would say that the most important thing is to actually get out there and check out a few restaurants. Go get a feel for what comes after culinary school. Do some research on the chefs and really sort of pick and choose your jobs. For me, coming out of school, it wasn’t about making a lot of money as a line cook- because you won’t make a lot of money as a line cook. It’s more about finding people to work with that you really respect and want to learn from.

How do you keep up with trends in cooking and public opinion on foods and restaurants?

Mostly just reading a lot. I buy food magazines, and I’m friends with so many chefs that I can talk to about food and what’s going on around the restaurant world.

Where do you find your inspiration for new dishes?

Mostly from walking around at the market, just looking at what’s good and deciding which flavors might go with what. And I’m constantly reading- it’s important to remind yourself of all of the flavors that are out there.

Do you think that the celebrity that has come from winning Top Chef has changed your role as a chef?

A little bit. I always want to stay true to being a chef and have my restaurant be my number one priority. You know, you could let it take you to the other side and maybe be on Food Network, doing a show, things like that- so it’s really whatever you decide to take from it. But for me, I think it’s more about staying genuine to the trade. You really just have to prioritize how you’re going to let it all affect your career.

This question is from a blog reader: What is your favorite ingredient to cook with at the moment?

A lot of the stuff I’m working with right now involves fennel. It’s one of my favorite vegetables- I use it in sauces and stocks as part of my normal mirepoix. I just love the taste. And I also love bacon, of course.

What is your favorite dish to cook for yourself?

A lot of times I just want something really simple. I might make a pasta with a nice fresh pan sauce, or I’ll get a protein- whatever looks good at the store- and do that with some vegetables. I usually keep it pretty simple when I’m cooking for myself. Since I’m currently working on a cookbook, it’s been nice to cook at home and get a feel for what it’s like to work in a home kitchen as opposed to cooking only in a restaurant.

So tell me more about your cookbook…

The premise is how to think sharp and cook like a chef. I’m really trying to get home cooks in the mindset of chefs, teaching them some tricks-of-the-trade and tools they can use, so that eventually they can just go to the store, look around and put some flavors together. Really just to give them the tools they need to be great home cooks!

Who is the most exciting person you’ve cooked for either on or off the show?

I was really excited to cook for Daniel Bolud, just because I have so much respect for him. He’s such a sweetheart. You just want to give him a big hug… (in a pretty spot-on French accent) “Ello, Steph-ah-NEE!”

Okay, last question- have you had any weird experiences with fans since being on the show?

Nothing super crazy, but I do get some hugs on the street. It took a little getting used to but now it’s just part of my everyday, normal life. It’s weird when friends come into town. I recently had a friend come visit from Denver, and we were just walking down the street and had someone shouting out of their car at me. For other people, it’s, “This is so weird.” But I’m just like, “Hey, this is my little world that I live in!”

***************************************

So there you have it! Thank you so much to both Stephanie and Quaker Oats. If you want to read more, my friends Rose (over at On A Lobster Placemat) and Heather (of Hangry Pants fame) both interviewed Stephanie today as well- so be sure to check out their blogs when you get a chance.

And don’t forget about the Quaker Oats Viewer Quickfire Challenge! You can enter at www.BravoTV.com/quickfire through the end of the month. How cool would it be if a Heather Bakes reader won?? Very cool, I tell you. Very cool. Just don’t forget the fennel