Don’t miss our hometown contestants Kate (12), Houston and Eric (10), from Spring as they compete for Top Chef Junior season 2, premiering Sept. 8 on Universal Kids (5 p.m.). Twelve chefs (ages 10 – 13) from across the county will compete for the coveted Top Chef Junior title and a $50,000 cash prize!
Top Chef Junior season 2, premiering Sept. 8 will feature twelve chefs aged 10-13 from across the country, competing for the coveted Top Chef Junior title and a $50,000 cash prize.
This year, Houston has a great shot at winning with 2 of the 12 hailing from H-town! HFM got to chat with Kate & Eric. Read their interviews below.
Tune in to UNIVERSAL KIDS starting September 8th to cheer on Eric & Kate!
Interview with Jr. Chef Eric
You must have been so excited when you found out the show chose you! What went through your mind when you found out??
I couldn’t believe that on my first attempt to be on a cooking show, I had made it. I knew I was going to have to work hard and practice a lot to be as good as all those other young chefs.
When did you figure out you were interested in cooking?
When I was little, my parents didn’t let me watch very much TV because they said it would rot my brain. But they did allow me and my siblings to watch cooking shows since those were “educational.” I always loved the competition ones where teams competed to finish an amazing creation in a really short amount of time. And my older sister would never let me play with her when she had friends around, so I would bake cookies with my mom to pass the time. Everyone loved my cookies, and I even sold them with my younger sister and brother at a lemonade stand.
What made you want to compete at this level?
I’m a really competitive person and I love cooking. When I found out there was going to be an open audition in Houston for Top Chef Junior, I begged my parents to take me. My mom wasn’t so sure about it, but my dad said definitely I could try out.
What is your favorite dish to cook?
I grew up eating Mexican food so I like a lot of flavor. I enjoy the challenge of making curries and fresh pasta. With curry, the flavor combinations are unlimited. I like the heat, mellowed out with something creamy and sweet, like coconut milk. I love making pasta from scratch because I can work really hard and end up with a nice result. I also like to use fancy kitchen equipment whenever possible, so pasta making is good for that.
What is your favorite dish to eat?
Sushi! My favorite roll is the Shaggy Dog.
What is your least favorite things to eat?
Anchovies! They are too potent and canned and just disgusting.
Who is your biggest influence?
My mom is my biggest influence because she cooks a lot and she has always let me help her in the kitchen. Now I’m the one who cooks a lot, so maybe that was her plan all along. But my Dad is super adventurous and always trying new things, like he’ll take me to famous food dives and then we try to recreate the recipe at home.
What’s your favorite Houston place to eat?
Gringos for Tex-Mex, Fuji Sushi, Tony’s New York Pizza II. When I was 3, I would always go in and order a slice from Mr. Tony and he would always give me a fist bump. So he was the first chef I ever knew. And Whataburger, of course, because I’m a Texan.
Is becoming a chef your career goal?
Possibly. I’m also interested in being an engineer, or an Olympic swimmer, or a professional golfer. I still have, like, quite a few years to decide.
If you could open any kind of restaurant, what would it be?
I would open a steakhouse. That way I can have different types and styles of food. So I could serve really great meat but have lots of possibilities with sides, like fresh pastas and fresh seafood (Fishing is one of my favorite hobbies.). And you can bring in lots of different cultural influences, like Mexican, Italian, French, Asian, whatever!
Interview with Jr. Chef Kate
You must have been so excited when you found out the show chose you! What went through your mind when you found out??
I was so excited when I was chosen for Top Chef Junior! I mean, I love cooking and competing – but to be one of such a selective group is amazing!! Not to mention a trip to LA! I mean, who doesn’t want to meet Curtis Stone?
When did you figure out you were interested in cooking?
When I was little, I would help my mom at Christmastime make our annual Lemon Pound Cakes that we would give to family and friends. From my there, my interest grew, cooking with my grandma and aunt too. Eventually, when our family would subscribe to those “make-your-own-meals” services, I would get the box and make every meal on my own for my family. I really loved how cooking on my own made me feel – the independence and confidence of doing it on my own. I’d highly recommend those services to any kid!
What made you want to compete at this level?
I’ve cooked before under pressure on local TV shows and also was asked to be a part of the Super Bowl’s Culinary Events Stage and did a live demo there. I like pushing myself and “being on stage” and entertaining while cooking! These kind of competitions were just made for me!
What is your favorite dish to cook?
I like cooking all different kinds of dishes but my favorite lately that I’ve been experimenting with is Conchinita Pibil – they’re like citrus annatto braised pork tacos. So yummy with pickled onions. However, when I’m teaching private kids classes in Houston at my mom’s kids culinary school, Figlia Kitchen, my favorite dish to teach is Roasted Poblano Chicken Tomatillo Enchiladas. Kids get a great knife skills lesson and learn about new ingredients in that dish.
What is your favorite dish to eat?
That’s a tough question but if I had to pick a food it would honestly either simply be brownies or lettuce wraps. I know – very different! But true! I’m in love with Hoisin sauce – I put it on everything! Well, except brownies of course!
What is your least favorite thing to eat?
Previously I would have said seafood – but after the show….well, you’ll see. I surprised myself!
Who is your biggest influence?
I have some great people in my life – of course my family and friends. Also, the great Chef Petros – my culinary mentor. He has a seafood restaurant in Galveston and taught me so much of what I know – both in and out of the kitchen.
What’s your favorite Houston place to eat?
I really like Carmelo’s. They have the best Italian food, like their super fresh prosciutto di parma con melon. And they’ve been so nice to me – their executive chef has been helping to continue my learning. They have this super cool pasta machine from Italy that’s really amazing!
Is becoming a chef your career goal?
I definitely want to pursue some kind of career in the food industry. I’m thinking about combining my love for creative writing and travel with food and becoming a food writer. That would be the best job right?! Cooking, eating, writing, traveling..!
If you could open any kind of restaurant, what would it be?
I’d love to open a restaurant that is both casual but with high-end food. There would be a rustic sense to it and you could bring kids, but could have white tablecloths and would serve fresh, farm to table dishes featuring cuisines from all around the world. That kind of restaurant is needed in my neighborhood.
