It was probably the most stressful time in a kitchen I’ve ever had.” It was very hard to gain control of myself for a little while the nerves really kicked in. “It would take me a couple minutes just to figure out what I wanted to do. “I was completely dumbfounded,” Gramaglia said. But once on the set and armed with the ingredients, he didn’t create even one of those visions, he said. Regardless of the ingredients he was given, he had a vision for each course going into the competition. But he soon realized “there’s no such thing as preparing for ‘Chopped’ because you just don’t know what you’re going to get,” he said. To prepare, Gramaglia, who often watches "Chopped," did a few "trial runs” in the restaurant after-hours with a friend, spending 20 minutes trying to create a dish using set ingredients. It’s hard to cook in your own restaurant when you’re under pressure, so imagine what it's like when you have like 30 cameras on top of you at all times.” “Knowing I was going to be on ‘Chopped,’ it was first more excitement than anything since I knew it would be a fun and crazy experience no matter what happened," Gramaglia said. “But as it got closer, I started to get really nervous because you don’t know what to expect and who you’re going up against. He was originally scheduled to film in March in New York City, but due to the pandemic, that was postponed to October in Knoxville, Tennessee.ĭig in: Forget chicken parm - these NJ restaurants are serving real Italian cuisine Show producers first found the chef through his Instagram page. It’s an appearance for Gramaglia that’s been two years in the making. Then, salty and sweet meet in the dessert round as the chefs attempt to make delicious final dishes using powdered candy and a savory-sounding cookie.” “The second basket fails the smell test with a stinky surprise inside. “The chefs are thrown off by the combination they see in the first basket, including some beer-battered seafood and a bizarre bouquet of pickles,” reads the episode promo.
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