Interview: Ayesha Nurdjaja, the Newest Titan on 'Bobby's Triple Threat'

There's only one person who could convince New York City chef Ayesha Nurdjaja to endure the pressure of competition cooking: Food Network mogul Bobby Flay. When Bobby was searching for a new Titan to join his veteran team of Bobby's Triple Threat chefs, Michael Voltaggio and Brooke Williamson, he looked to Ayesha for her vibrant Mediterranean flavors. Food Network sat down with Ayesha to chat about her new role on Triple Threat, her competition strategy and more.

I first met Bobby through one of my restaurants in New York City. Shuka opened near his apartment and he likes big, bold flavors and my food spoke to him. I would see him there every now and then with his family and friends. When he started looking for his third Titan for this season, I think I came to mind because of those big, bold flavors he experienced in my restaurants. Triple Threat is a whole different ballgame. I made Bobby pinky swear he would train me, and he kept saying he would do his best, but that you can’t really understand what it’s like until you get in there. It just clicks once you start that first competition. I shirked competition cooking for a long time because I felt like I couldn’t showcase my best and the nervousness would take over, but Bobby made me feel comfortable. He and I chatted a bit, and he kept saying, "Cook your food and trust your instincts."

It’s silly because if you took me out of that kitchen and put me in one of my restaurants, it would be the easiest thing. Finally, someone on set asked me, "If you could cook for anyone, who would it be?" And Adele just came flying out of my mouth. She was like, "OK, imagine Adele needs to be at Madison Square Garden in 45 minutes. Can you make her two dishes? Forget the show. Forget Bobby. These are your two ingredients. Cook for Adele." All of a sudden, I put up two dishes, and I thought, "This looks like me." Also, just working in NYC kitchens, you become resilient. You learn to think on your toes and become quick to react. When I would look at the two ingredients, my mind automatically started running through what flavors would work well together and what dish I could put up. I used that to my advantage.

Michael and Brooke both called me and walked me through a day on the show. They shared their process and that they’re nervous sometimes, too, but that the easiest part is when you start cooking. The biggest thing for me was that I didn't want them to feel like they would have to carry me because I don’t have an extensive background in competition cooking. Sitting on that couch feels like a throne or a rite of passage because it means Bobby trusts you enough to be on that couch. It’s a legacy. There’s a lot of pressure that comes with that. You want to make sure your sword is sharpened, you have your cape on, you have your shield and that you’re ready for battle.

The journey of life is that you’re always a teacher and a student. I think my food has an extreme point of view and is very identifiable, but I was excited for this new opportunity to test myself. When the 10 episodes were done and I was packed up in the car, I was having a Tony Soprano moment when he’s driving his Yukon Denali down the turnpike. I looked out the window and felt very proud — proud that I pushed myself to every limit, proud that I never felt that I was being carried by my team and proud that I put up food just as good as Michael and Brooke. I never felt I didn’t deserve to be there. Bobby opened a door for me that if anyone else had, I would’ve been kicking and screaming and holding the door frame, saying I’m not going through, but because he has such a genuine approach and is a chef’s chef, I walked through.

I had watched the first three seasons multiple times, so I felt like I was most likely going to be picked last because I’m new and the competitors are 100% in control in that round. They’re bringing their own ingredients and are cooking a dish that, nine out of 10 times, they’ve made at least 100 times. The third round is completely cruise control for them, whereas for the Titans, it’s a complete wild card. In the first two rounds, Bobby gives us ingredients, but his ingredients are neutral. They’re not coming from a memory or from a specialty. There were some rounds when I was sitting on the couch, seeing the ingredients, and I was like, "Pick me! Pick me!" Then, there were other times when I was saying prayers to please look at somebody else because I didn’t like the ingredients.

After filming was over, I went through the competitors and judges in my head, and I felt like I blacked out for 10 episodes. When you’re cooking, the competitor is there, but it’s really about you, the two ingredients and putting up your best dish. I was really excited to see Rick Bayless because he’s an OG. His restaurant has been open for 30 years, and I remember watching him as a young person on PBS. He has a love for Mexican food that is just infectious. I was a little intimidated when Michael Solomonov came in to judge because he’s someone that cooks in the same vein as I do. His specialty is Israeli cuisine, and I’m in the Middle Eastern realm. Competitor-wise, I honestly was excited to compete against everyone. Michelle Wallace was amazing. I had seen her on Top Chef, and when I was watching her cook in the other two rounds, she had a very thoughtful approach.

I don't think it helped me that I’ve been a judge. The competition is so fast. It’s two dishes in 45 minutes, and you’re focusing on making these two ingredients the subjects of your dish and making them delicious so you win. When I judged Triple Threat Season 2, it was the most difficult judging I had ever done because the food was so good. It was very hard to find any flaws. It came down to details, like if the two ingredients were front and center and if the two plates had enough identity to say that the chefs took risks and weren’t being complacent. We're cooking at such a high level. The judges don’t give you a break because you only had 45 minutes. They just judge the food as it’s presented.

I wanted to treat it like the Yankees. When Derek Jeter hits a home run, the whole dugout comes out. It’s a team sport. That being said, Michael and Brooke were very into their own dish and making sure they were putting up enough points for the team. I also felt a lot of pressure to make sure that I was doing the best that I could so that they didn’t feel like they were carrying me as the newest Titan.