Next Level Chefs return with a new season on Sunday, after the Super Bowl. Last season’s contestants will be divided into teams led by one of three mentors who will help them win. Tucker Ricchio, a professional chef working at Truffle Shuffle and a graduate of Le Cordon Bleu, is one of the expected candidates to appear on the Fox show. Next Level Chef Season 2 will air on Fox on Sunday, February 12 at 10:30 p.m. ET after the Super Bowl.
Meet Chef Tucker Riccio before she launches The Next Level Chef Season 2.
Tucker Ricchio, one of the chefs who will appear in the second season of Next Level Chef, has been cooking since he was a child, helping his grandmother in the kitchen. The chef’s specialties include the NY Strip steak with mango salsa, the Italian portobello sando with pesto and balsamic redux, and the American wagyu cheeseburger with cacio e pepe fries and she often hosts Online virtual cooking sessions to help others learn to cook. Ricchia specialties often fall under the category of new Italian and American cuisine.
Upon graduation, the Next Level Chef contestant worked at top restaurants in the Bay Area, most notably under chef Suzette Gresham, who helped her rise from butcher to Sous chef during his early career at Acquerello, a two-Michelin star restaurant. Tucker Ricchio posted a YouTube video about her experience as a chef in which she says she discovered in cooking school that most women don’t go into restaurants. Michelin star because it’s a “boys club”.
She went on to say:
“My stubborn side was, no way, that wasn’t going to happen, so I worked really hard and tried to achieve Michelin-starred kitchens.”
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Ricchio also said it took a lot of “blood, sweat and tears” to get into “the boys’ club”. When asked what “food is love” means throughout the video, she replied that it means growing up surrounded by food and family. The Next Level Chef contestant pointed out that both her mother and grandmother are excellent cooks. Tucker comes from a “big” immigrant Italian family where food is always a top priority. Referring to the implications, she added:
“I love bringing it to my classroom because we’ve become a big truffle family and I love sharing my food and love with my family.”
Furthermore, when comparing the restaurant experience with their current job, Richhio says that because they work “in the back of the house” in a restaurant, the chefs don’t interact with customers. She can see her guests and think about preparing meals for them in the Truffle Shuffle. The contestant also said one of her favorite aspects of the virtual lessons was seeing other people show her their dogs. Since the chef can’t bring her pets to class, she enjoys watching other people do it.
The contestant on the second season of Chefs Next Level opened up about her training and motivations, saying that Julia Child taught her the most valuable lessons of all. her cuisine” to date. Richhio also believes that one must have a “what the hell” mentality when it comes to the kitchen.
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Source: vcmp.edu.vn