There are no rules when it comes to food for Moto sous chef and "Top Chef: Texas" contestant Richie Farina.
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Sweet things come to those who wait. Food & Wine Magazine's Gail Simmons been one of the breakout stars of the Top Chef judging panel since the very first season back in 2006, and she's earned her just desserts with a hosting gig on a sweets-centric spin-off of the show, now entering its second season on Bravo.
The Canadian-born host doesn't just mug and "mmmmmmm!" for the camera; she's a bona-fide kitchen star with a culinary degree, plenty of restaurant and recipe development cred and a food memoir on the way in early 2012. This all adds up to pretty high expectations from her dinner guests, but Simmons doesn't break a sweat. Here are five quick, simple, crowd-pleasing solutions for a tasty end to any celebration.
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Five Quickfire Dessert Ideas: Gail Simmons
Fame Bites goes inside the belly of the entertainment beast. We're dishing out where the celebrities are eating, what they're eating and who they're eating with.
You may best recognize the strapping Australian as the host of Bravo’s "Top Chef Masters," TLC's "Take-Home Chef," or as a contestant from Donald Trump’s "Celebrity Apprentice," but fun fact(!), the pretty face on the television can legitimately chef.
So - we recently decided to shoot the breeze with Stone about paying his culinary dues and his mum's cracklins.
One of the appealing things about “Top Chef” is the simplicity of the final challenge: cook the best meal of your life. “Masters” has taken a slight twist on that, challenging the last chefs standing to cook a meal that represents their culinary lives.
But like with so much else this season, the final challenge was changed, too. Luckily, it actually worked to the show’s and the chefs’ benefit.
Mary Sue, Traci and Floyd were tasked with cooking a three-course meal. The first course needed to represent their first food memory; the second course called back to the meal that inspired them to become chefs.
For the third course, the chefs were each assigned a critic, and challenged to cook a dish based on the meal that inspired James Oseland, Ruth Reichl and Gael Greene to become food critics.
Read - 'Top Chef' crowns a new Master (SPOILER ALERT!)