There’s nothing quite as surreal as seeing yourself on
television, especially when you're on a show as legendary as Chopped.
For years, I’ve been whipping up dishes in the heart of Lincoln, Nebraska,
drawing inspiration from our local produce and the rich agricultural landscape.
But representing my city on Chopped? Now that's a different ball game
altogether.
The Audition:
The journey started with a seemingly innocent email: an
invitation to audition for Chopped. At first, I thought it was a joke.
Why would a chef from Lincoln be on their radar? But, as the reality sank in,
my excitement (and terror) grew. The audition process was intense. We had to
showcase our skills, narrate our stories, and demonstrate our unique culinary
point of view.
Preparation Mode:
Once I got the news of my selection, I went into full prep
mode. I rewatched old episodes, took notes on the judge's preferences, and
created imaginary baskets for myself, trying to whip up something palatable in
twenty minutes.
I knew that being from Lincoln would set me apart. The
Midwest has a distinct culinary identity, one that’s often overshadowed by the
glitz and glamour of coastal cities. My mission was clear: to elevate our local
ingredients and show the world what Lincoln's cuisine had to offer.
The Studio Experience:
Walking onto the Chopped set felt like walking into a
dream. The gleaming countertops, those infamous basket reveal moments, and the
ticking clock were all too familiar from my TV screen, but experiencing it
firsthand was otherworldly.
Opening the basket for the first time was a rush of
adrenaline. The combination of ingredients felt like a culinary puzzle, waiting
for me to piece them together. With every round, I tried to infuse a bit of
Lincoln into my dishes. From using local corn to experimenting with beef from
nearby farms, I wanted the judges to experience the Midwest in every bite.
Reflections and Gratitude:
While I won't spill the beans on the result (you'll have to
watch the episode for that!), I can say this: the experience was
transformative. I forged connections with fellow chefs, took risks with my
dishes, and grew immensely as a chef and an individual.
Coming back to Lincoln post-Chopped, the love and
support from the community were overwhelming. It reminded me of why I fell in
love with cooking
To the folks at Chopped, thank you for giving this
Lincoln chef a platform to shine. And to my beloved Lincoln community, thank
you for being the wind beneath my wings. Here's to more culinary adventures
ahead!