There’s one coming up in Nashville. I’d love to just go and watch. I wonder if the Big 3 go to the open calls, or if the production staff just whittles it down and they come into the process later.
StG
This totally confused me for a split second, as we have a restaurant of the same name near where I lived as a kid. You’d be overqualified for that place.
Your signature dish requires a significant amount of simmering time for the flavors to develop. How does the audition show work? Aren’t you given just a limited amount of time to prepare the signature dish?
This is for the open call. Applicants are told to bring a completed application and a plate of food for the judges to try. I’m not supposed to cook it on the spot. In fact the FAQ warns applicants that they will have only a few moments to plate the food when their turn comes up and they risk being sent to the back of the line if they take too long.
My plan is to make the creole sauce the night before and then, just before leaving to go to the open call, I’ll heat it up good and hot, add the shrimp, and put it into a Thermos, rice into a second Thermos, some crusty bread in a ziploc bag, and off I go. That way it’ll still be warm when they’re ready to taste it.