Counting Down The New Chefs

Back on May 8th, we introduced the 15 new chefs of Top Chef Season 3. We also provided links to each of their bios from the Bravo.com site. Those links are now available on the right sidebar.

On May 11, our own Chef Back Burner gave her first impression of each of the chefs. It will be fun to watch and see how close her first impressions are.

Let's count these final 15 days down by learning a little bit more about each of the chefs.

Bravo held a Q&A session with each of the chefs. We found the following 4 questions of interest and items to watch for, as each of the chefs compete to become the next top chef.

Over the next 15 days, we will highlight one chef and their answers to the following questions.

Your must-have kitchen accessory is?

What are your go-to ingredients?

What ingredient(s) do you avoid/dislike?

How do you handle the pressure of competition?

Then we can watch and see if they use the accessory, their go-to ingredients and if their way of handing the pressure works.

Today's Highlight!

Chef Brian Malarkey,
Executive Chef, The Oceanaire Seafood Room,
San Diego, California.

Brian's must-have kitchen accessory is? A knife

Brian's go-to ingredients? Avocado, shrimp, and citrus.

What ingredient(s) does Brian avoid/dislike? Nettles and dandelion greens

How will Brian handle the pressure of competition? I learned to work better with the pressure -you breathe and focus.

Welcome to Top Chef 3 Brian,

we wish you all the best!