Celebrity Chef Jet Tila was the Co-Host of “The SoCal Restaurant Show” for the first two years. You also know him as one of the three permanent judges on Food Network’s “Cutthroat Kitchen with Alton Brown.”
Coming up this month is “Cutthroat Kitchen’s” second, no-holds barred “Superstar Sabotage” tournament. Think Chefs Rocco DiSpirito, Duff Goldman, Bobby Deen and Sherry Yard, among others. Chef Jet is the Judge for the episodes airing on November 18th and 25th.
Like all of us Chef Jet is trying to eat a little healthier and be a better role model for his young children. He still craves “big meat” but is enjoying a lot more plant-based menu items as part of his diet.
Chef Jet has created a new menu item for Veggie Grill. It’s a Seoul Bowl. It’s Chargrilled Veggie Steak, Chickin, or Organic Glazed Tofu, carrots, house-pickled red onions, cabbage, arugula, scallions, sesame seeds, stir-fried super grains, rice and Korean gochujang sauce.
Chef Jet has spoken about gochujang becoming an ingredient trend for over the last year. It’s a flavorful Korean chile sauce that’s becoming a part of mainstream American cooking.
Jet’s recommendation for the Thanksgiving meal is to be organized and have a detailed plan for preparing all the meal’s elements. Make as much of what you can beforehand.
Chef Jet joins us to tease these “Cutthroat Kitchen” episodes and, perhaps, a bit moré…