Fanny Slater Bio

Photo by: Jason DeCrow ©© 2016, Television Food Network, G.P. All Rights Reserved.

Jason DeCrow, © 2016, Television Food Network, G.P. All Rights Reserved.

Fanny Slater has food in her genes. Her mom founded the nationally acclaimed bakery business Rachel’s Brownies in 1975. Three years later, Fanny’s parents decided to run the company together and created an enormously successful corporation that would live on for decades. Fanny grew up in Raleigh, North Carolina, where, at age 4, she began her home-taught kitchen apprenticeship when her dad pulled up a chair next to the stove and handed her a spatula. She worked in restaurants and prep kitchens to receive culinary exposure, but she was equally drawn to performing arts. At age 25, Fanny moved to Hollywood, California, to pursue acting and improv training with the Upright Citizens Brigade Theatre in Los Angeles. Several years later, she followed her stomach back to the East Coast to open her own catering company. She moved to downtown Wilmington, North Carolina, in 2012.

In 2014 she beat out nearly 1,000 other hopefuls from across the country who entered Rachael Ray’s Great American Cookbook Competition. After four rounds of competition on Rachael’s daytime television show, Fanny won the grand prize of a publishing contract under Rachael Ray Books, an Imprint of the Atria Publishing Group. Fanny’s first cookbook, Orange, Lavender & Figs: Deliciously Different Recipes from a Passionate Eater, is now available online and anywhere books are sold. Fanny describes the book as Tina Fey meets Rachael Ray meets the girl next door who drinks craft beer and makes bacon jam just for fun. It’s filled with humorous childhood tales, presentation tips, and whimsical and contemporary comfort-food recipes. Fanny has appeared regularly on The Rachael Ray Show and has been featured several times in Every Day with Rachael Ray Magazine.

In her riverfront town of Wilmington, Fanny currently runs her company, Fanfare, and specializes in food television, food writing, clever product-promoting videos for recipe-development partners, public speaking, blogging and sassy social media eats. Fanny also stars in weekly local cooking segments called Fanny in the Kitchen on WWAY, where she creates seasonal, locally based recipes.

In November 2016, Fanny’s on-screen dreams came to fruition when she was offered the position of co-host for the second season of Food Network’s popular series Kitchen Sink. Keep an eye out for Fanny in many episodes to come.

Get your Fanny in the Kitchen, grab a fork and follow along for the tasty ride!

Next Up

Chatting with Fanny Slater, a Co-Host on Kitchen Sink

Hear from Fanny Slater about what's to come on the all-new season of Kitchen Sink.

Andrew Zimmern Bio

A three-time James Beard Award-winning TV personality, chef, writer and teacher, Andrew Zimmern is universally regarded as one of the most versatile and knowledgeable personalities in the food world. As the creator, executive producer and host of the Bizarre Foods franchise on Travel Channel, Andrew has explored cultures in more than 170 countries. Motivated by his experiences over the years, Andrew has built a multifaceted empire that shines the spotlight on impactful ways to think about, create and live with food. He is the founder of two multimedia production companies, Food Works and Intuitive Content. Andrew Zimmern's Canteen, a fast-casual concept he launched in 2012, reflects his fascination with food history from around the world. Andrew has released three books: The Bizarre Truth, Andrew Zimmern's Bizarre World of Food and Andrew Zimmern's Field Guide to Exceptionally Weird, Wild & Wonderful Foods.

Lorraine Pascale Bio

Lorraine is a judge on Holiday Baking Championship, Spring Baking Championship and Worst Bakers in America.

Richard Blais Bio

Most recognizable as the winner of Bravo's Top Chef All-Stars, Richard Blais has played an influential role in hospitality for the last 15 years. He began his career, as so many young aspiring chefs do, as the "poissonnier" at McDonald's. It was here that he first dabbled in deconstruction in cuisine, serving Filet-O-Fish sandwiches sans top bun. His developing passion for food and the service industry led Richard to The Culinary Institute of America in Hyde Park, N.Y. As an ambitious student, he spent time between semesters studying at the French Laundry in Yountville, Calif., under renowned Chef Thomas Keller and alongside then-rising stars Grant Achatz and Eric Ziebold. Upon graduating from the CIA in 1998, Richard ventured to New York for the opportunity to work with Chef Daniel Boulud at his famous flagship, Restaurant Daniel. Richard then followed his professional compass to Roses, Spain, where he completed a brief stage at El Bulli with culinary wizard Ferran Adrià. In 2000 Richard relocated to Atlanta to oversee a local seafood concept. His wildly creative approach to cooking and cuisine led to the establishment of Trail Blais, a forward-thinking culinary company that has consulted on, designed and operated some of Atlanta's most-popular eateries, including multiple outposts of Flip Burger Boutique and HD-1. He recently launched The Spence, a restaurant concept in midtown Atlanta, and opened Juniper & Ivy, in San Diego, where he offers a refined approach to American cuisine and showcases the seasonal and local ingredients of California. In Richard's debut cookbook, Try This at Home: Recipes from My Head to Your Plate, he reveals a simplified approach to adventurous cooking by sharing new flavor combinations and textures to reinvent home cooks' classic dishes. Each of the 125 recipes is straightforward enough to make at home, but for those who want to try using liquid nitrogen or a sous-vide machine, Richard offers fun variations on his recipes that add another level of excitement in the kitchen. Try This at Home was nominated for a James Beard Foundation Award in 2014 in the Cookbook: General Cooking category. In December 2013 Richard appeared as the host of a brand-new television program entitled Cook Your Ass Off. The show, which aired on the HLN network, is a transformational culinary contest that focuses on the health struggles of everyday people. Talented chef contestants are pitted against each other in a three-round competition to transform daily indulgences into healthy and delicious meals. Richard has also appeared on the Today Show, Good Morning America, Live! with Kelly and Michael, and Late Night with Jimmy Fallon, as well as in numerous publications, including The New York Times, InStyle and Food & Wine magazine.

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