Three Marylanders to compete on new “Top Chef” season
by Anne Tallent | July 8, 2009 at 4:40 pm
Posted in TV, baltimore news
Jesse Sandlin {thanks, The Baltimore Sun}
Bravo’s “Top Chef” is moving to Las Vegas for its sixth season — and the odds seem stacked in Maryland’s favor.
Of the 17 contestants, three come from the Old Line state: one from Baltimore and two from Frederick (and those two are brothers!).
Here are the bios from Bravo:
Jesse Sandlin
Age: 30
Hometown: Baltimore, Md.
Profession:: Executive Chef, Abacrombie Fine Foods
Culinary Education: Self-Taught
Favorite Simple Summer Recipe: Julienned Summer Squash Tossed with Lemon, Heirloom Cherry Tomatoes, Basil, Salt, Cracked Black Pepper, and a Little Bit of Butter
Foodie Fact: She may be young, but Jesse has spent 14 years working in professional kitchens everywhere from Maryland to Australia. She’s trained under chefs Andre Tescher and Kurt Spataro, and you can always find Bacon, butter, duck fat, cumin and trash bags in her kitchen!
Michael Voltaggio
Age: 30
Hometown: Frederick, Md. – currently resides in Los Angeles, Calif.
Profession:: Chef de Cuisine at Bazaar by Jose Andres
Culinary Education: The Greenbrier Hotel Culinary Apprenticeship Program
Favorite Simple Summer Recipe: Soft Poached Egg with Morel Mushrooms, Fava Beans, Jamon Iberico Consommé
Foodie Fact: Voltaggio has quite the impressive resume, with a number of culinary awards, include the “AAA 55 Diamond” and “Mobil Award.” In addition, he was finalist for the James Beard “Best New Restaurant” award.
Bryan Voltaggio
Age: 33
Hometown: Frederick, Md.—currently resides in Urbana, Md.
Profession:: Chef/Partner, VOLT Restaurant
Culinary Education: A.O.S Culinary Arts, C.I.A.
Favorite Simple Summer Recipe: Marinated Grilled Hanger Steak, Silver Queen Corn and Fava Bean Succotash, Cherokee Purple Heriloom Tomatoes, Rick’s Arugula
Foodie Fact: Voltaggio has become a strong advocate for meats, seafood, and produce that are local, sustainable and organic. He explains, “Through our choice of ingredients we become engaged in more than creating a great dining experience, but in supporting local agriculture.”
To meet all the contestants, go here.
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July 9th, 2009 at 2:09 am | Please log in to reply. | Log in to rate this comment | report this comment
Excellent.
Volt, by the way is a great restaurant. Highly reccomend. However...here it comes...don't go there hungry - the portions are micro-french and leave you wondering if perhaps the food runner is bringing the rest of your food later...or something. But seriously...you should go...those small portions are flavor and taste heaven. Making the anemic portions even MORE annoying to be honest. You could say they serve the food equivilant of crack...a tiny bit will kick your ass...but always leaves you begging for more. Upsode...at least dining at Volt you won't end up pawning your grandmother's iron lung for just ONE more...umm...brown thing in the little square bowl.
So yeah...go there...toss a powerbar in your purse for later.
!