Kristen Kish has been one to observe ever since she first competed in — and went on to win — High Chef in 2012. Over the previous decade, Kish has made herself a formidable movie star chef: writing a cookbook; opening a restaurant; internet hosting a number of TV exhibits, together with the adventurous Eating places on the Finish of the World; changing Padma Lakshmi as the brand new host of High Chef; and largely lately, becoming a member of the Ninja Chef Squad because the model releases its new Woodfire™ Outside Oven.
Eater sat down with Kish to speak concerning the substances she hates consuming, her recommendation for High Chef contestants, and what she’s been having fun with cooking outdoor.
Eater: You’re having folks over for dinner: What’s your specialty?
Kristen Kish: There actually is not any specialty. I can’t bear in mind the final time I had a cocktail party, if I’m being sincere. I’d say recent, do-it-yourself pasta; something that may be made in a single pan or one pot is all the time a winner; and now it’s pizza, as a result of now I’ve a solution to make do-it-yourself pizza.
What’s your very best one-pot meal state of affairs?
I like a stew or a curry — something braised that takes a little bit little bit of time.
Is there a meals that you just completely hate?
Primary could be smoked salmon. I can’t get it close to my lips in any other case there can be a bodily response. I simply can’t do it. It’s a taste factor and perhaps a little bit little bit of horrible recollections of once I was an apprentice making smoked salmon mousse canapes. I must whip it; quite a lot of tasting of that. I really feel just like the oil and the fats simply sticks in my nostril, so smoked salmon is an absolute no-go. And lamb — I’m not a giant lamb individual. If I’ve to eat it, I’ll all the time style it, however it’s positively not one thing I like.
What’s the only finest piece of recommendation you’ve acquired on High Chef?
Earlier than you go on there, you don’t actually get quite a lot of recommendation. I didn’t get any recommendation and I didn’t ask former contestants, as a result of everybody does it in a different way, and it’s a must to. So I believe for me then, the recommendation to be shared with High Chef contestants is: You actually must have a agency grasp of what it’s you wish to convey, as a result of in the event you attempt to be one thing or be any individual you’re not, you’re gonna stroll away from that have like, What was I considering? You don’t wish to have that second, so do what you do and do it effectively.
You’re on a desert island, however you might have your Ninja Woodfire™ Outside Oven. What would your desert island meal be?
Properly, first, if I’m on a abandoned island, hopefully there’s saltwater surrounding me. I’d set that dangerous boy to dehydrate and make my very own sea salt. Second, I’d actually make pizza as a result of it’s a brand new factor for me. The truth that I can actually make a tremendous pizza in a really brief period of time very, very simply is one thing that I’m loving proper now.
What pizza toppings have you ever been having fun with taking part in with lately?
The one which I created for Ninja. I principally took my inspiration from cheese corn, like Korean cheese corn at Korean barbecue. I did this bechamel with smoked gruyere and I combined in some pommes puree and added recent summer time corn and smothered that throughout this pizza dough that I purchased. Then you definitely brush the entire thing with garlic butter on the crust. It’s received good bubbles and all the fitting char. I find it irresistible a lot. It’s nice for {the summertime}.
That sounds nice. How do you want your pizza crust?
I like a char as a result of that’s taste to the max. I like the feel. I don’t like pizza that flops. I want it to face straight out — a little bit cardboard-like I assume.
How do you are feeling a few pizza bubble?
Large fan. After I make my very own pizza dough, I all the time attempt to mess with the hydration as a result of the upper the hydration, oftentimes you get that good bubble. You need it as hydrated as you will get with out it utterly simply seeping right into a pool of dough-water.
This interview has been edited and condensed for size and readability.
