ok, inside skinny, remember I haven't had a television in 8 years so I'm not familiar with ****'s Kitchen other than the last week's episodes.
.....Christina is from STL (Maplewood exactly, my zipcode), the exec chef at Revival is a long time friend of mine who invited me to her friends/family dinner television viewing celebration. She also extern with my buddy at An American Place (STL).
The menu was Chrisitina's food.
Arugula Salad with white raisins, proscuitto
taglittle with creamy wild mushroom sauce, blk truffle oil
Strip steak on succatash with fava bean puree
Lobster (shrimp, crawfish) risotto
pineapple, coconut sorbet, passion fruit caramel, macadamia nut brittle
It was good.
The food editor from the Post-Dispatch is another close friend, we sat together at the dinner.
So, Christina got a $100,000 check outright. She will be in a supervisory sous chef position, the "package is worth $250k" not the salary.
My question was is a semi with ramen noodles going to pull up as part of the package?!!!
She had left Revival a week prior to the finale (last week) and is packed and on her way to LA.
Chrisitina is young and hard working, she's worked with some of STL's finest for a 6 mos or so. Still needs an exec, chef de cuisine, supervision.
She definatly has a 26 year old body and her dress was something else...
This was a phenominal opportunity for her.
That show was pure entertainment guys.....please, a ringer jerk on each side.
**And it was really shocking when Petrozza told everyone to touch the food for temp.....um dude, you are on television....in an open kitchen....not wearing gloves....HELLO anyone home?
I love Christina's response to the question of what kind of restaurant she'd open in STL. One out on their farm in Augusta (45 minutes from STL, gorgeous small winery/brewery town) using products fresh from their farm.
She has potential.
cooking with all your senses.....