11 Things You Didn't Know About Nadia G. — Chopped All-Stars

Show: Chopped

Chef Nadia Giosa and basket, as seen on Food Network’s Chopped All Stars, Season 14.

Photo by: Janet Rhodes ©2012, Television Food Network, G.P.

Janet Rhodes, 2012, Television Food Network, G.P.

FN Dish is counting down to the Season 3 premiere of Chopped All-Stars by introducing a competitor every day. Sixteen competitors including Food Network and Cooking Channel talent, renowned chefs, Chopped judges and celebrities are competing for a chance to win the title of All-Stars Champion and a $50,000 donation to charity. Watch the premiere on Sunday, April 7, at 9pm/8c and keep coming back to FN Dish for exclusive interviews and behind-the-scenes content.

Nadia G. hosts Nadia G.'s Bitchin' Kitchen on Cooking Channel. Trained at the Culinary Institute of Hard Wooden Spoon Whacks, Nadia G. grew up in a boisterous Italian family that never quite gave up the belief that Casalinga-style cuisine is the center of the universe. Her recipes are influenced by the food she grew up eating and the local cuisine of her hometown, Montreal, Canada. But did you know that she can't live without a certain appliance in the kitchen? In fact, it even contributes to her personality. Find out more about Nadia in her Q&A below.

What’s your Achilles’ heel ingredient, one that you hate to work with or encounter in someone else’s dish?

Nadia G.: Baby corn. I hate baby corn.

What dish or ingredient will we never catch you eating?

NG: Gizzards of any kind. My family emigrated from Italy specifically so we didn’t have to dine on goat testicles, so….

What was your most memorable meal? What, Where, Who? Details, please.

NG: I recently ate at Yardbird (in Miami) with my mom. Highlights included mini fried chicken and biscuits drizzled with Tabasco honey, fried green tomato BLT and a chocolate-mint sundae.

What's your guilty pleasure food?

NG: Buffalo jerky. Sure it’s high in protein and low in fat, but it’s also a freakin’ salt lick. One time I ate so much jerky I couldn’t get my rings off. Oh, the shame.

Is there one dish that you always order out and never make at home?

NG: Vegan food — I love it, but couldn’t be bothered to learn how to make it properly.

What kitchen tool can you not live without?

NG: A good chef’s knife is all I really need. When it comes to contraptions though, I can’t live without my touch espresso machine. Those easy espressos keep me sprightly (and extremely neurotic).

If you weren’t in food, what career would you have liked to have tried?

NG: Straight-up comedy or a singer in a rock band. I live out my fantasy by writing comedy songs, such as “I’m Never Drinking Like That Again,” “B1tch, Nobody Cares About Your Wedding Blog” and “Die Brooklyn Hipster, Die.”

What’s your favorite "food city" to visit?

NG: I don’t have just one, but if I really had to choose, I’d say it’s a tie between New York City and Los Angeles.

What's your favorite late-night snack?

NG: I love me some Chicago mix – caramel and cheddar popcorn TOGETHER. Since it’s hard to find I make my own by mixing a bag each of cheddar and caramel popcorn.

What's one must-have at your last supper?

NG: Candied bacon and a bottle of Radikon 2001 amber wine. Make that two bottles — dying sucks.

Who's your favorite person to cook with?

NG: I love cooking with Manouschka Guerrier (from Private Chefs of Beverly Hills); she helped me practice for Chopped — brought me a secret ingredient basket and everything. Warning: Whatever you do, DO NOT make abalone Paste’ Fazul. Ever.

Rapid fire: Think fast!
Ketchup or mustard? Mustard!
Chocolate or vanilla? Definitely chocolate
Coffee or tea? Coffee
Burger or hot dog? BOTH!
Cream cheese or butter? Butter
Soda or water? Soda water!

Sprinkles or jimmies? Sprinkles; jimmies can never be trusted.

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