Nancy Fuller Bio

Nancy Fuller, host of Farmhouse Rules

Photo by: Rich Freeda ©2014, Television Food Network, G.P. All Rights Reserved

Rich Freeda, 2014, Television Food Network, G.P. All Rights Reserved

Nancy Fuller, host of Farmhouse Rules

Nancy Fuller is a warm, loving mother of six and grandmother of 13, and the owner of Ginsberg’s Foods, a multimillion-dollar business she runs with her husband. Nancy lives in an authentic 17th-century farmhouse on beautiful, rolling land in New York’s Hudson Valley region. Nancy’s food and recipes represent her surroundings on the farm and her philosophy of feeding others with delicious, simple meals from the heart.

In addition to hosting her show Farmhouse Rules, Nancy is also a judge on Holiday Baking Championship and Spring Baking Championship.

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Anne Burrell Bio

With her trademark spiky blond hair and pumped-up personality, Anne Burrell has worked at some of the top restaurants in New York and studied the culinary landscape and traditions of Italy. Anne makes restaurant dishes accessible and reveals concise, easy-to-master techniques for the at-home cook on her Food Network series Secrets of a Restaurant Chef. On her show Chef Wanted, Anne helps top restaurateurs find candidates with the right experience and creativity to become executive chefs. On Worst Cooks in America, Anne joins Tyler Florence in mentoring teams of hopeless home cooks from around the country, putting them through culinary boot camp. In 2011, Anne published her first cookbook, Cook Like a Rock Star, which gives home cooks the confidence and support to be rock stars in their own kitchens. Her cookbook earned a place on the New York Times Best Seller list. In 2013, Anne released her second cookbook, Own Your Kitchen. Growing up in upstate New York, Anne developed a passion for food and cooking at an early age. After obtaining an English and communications degree from Canisius College in Buffalo, she pursued her interest in the restaurant business by enrolling in the Culinary Institute of America. Following graduation, she spent a year in Italy attending the Italian Culinary Institute for Foreigners while working at La Taverna del Lupo in Umbria and La Bottega del' 30, a Michelin one-star restaurant in Tuscany. During this year, Anne grew to truly appreciate and understand the philosophy of Italian cuisine and culture, which left a lasting impact on her culinary point of view. Upon her arrival in New York City, Anne was hired as a sous chef at Felidia, working with Lidia Bastianich. She then served as a chef at Savoy, where she cooked over an open wood fire and created flavorful menus inspired by Mediterranean countries. Here Anne developed her personal culinary style: rustic food made with pure and simple ingredients with intense flavors. Anne then took the opportunity to spread her culinary knowledge and passion as a teacher at the Institute of Culinary Education. After three years, Anne went back to the restaurant business, serving as the executive chef at Lumi. As the executive chef at New York hot spot Centro Vinoteca from its opening in July 2007 through September 2008, Anne served up her "creative-authentic" Italian menu of small plates (piccolini), antipasti, pastas and main courses accented by her trademark bold, pure flavors.

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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