By Kirti Dwivedi, Reluctant Vegetarian
Part one of our riveting 2-part series on the competitors in next week’s “Mac-n-Cheese Throw Down.” Learn a little more about these cheesy guys. Get inspired. Buy a ticket.
Click HERE to purchase a ticket!!!
Chef #1: Tony Morales
Photo Courtesy of Mr. Morales
Occupation: Sauce Purveyor (Desert Smoke BBQ)
What Mac’N’Cheese means to me: One of the first things I can remember is my great grandmother making it in her kitchen in NY. Linoleum floors, cast-iron meat grinder mounted on the countertop, mustard yellow enamel stove, and the biggest black cast-iron skillet I’ve EVER seen. I can still smell it cooking in that kitchen, 35 years later. One of my most cherished memories.
Chef #2: Chris Galli
Photo Courtesy of Chris Galli
Occupation: Student at Embry-Riddle Aeronautical University
Interests: Long walks on the beach at sunset, skydiving, scuba diving, music that’s whack.
What Mac’N’Cheese means to me: It brings back memories of movie nights with my friends when I was younger.
Chef #3: Eric Gitenstein
Photo Credit: Phoenix New Times
Chef at Bliss/ReBar, Chef for MF Tasty Supper Club
What Mac’N’Cheese means to me: Mac N Cheese to me is a comforting dish that makes a silly sound if you swirl your spoon through it.
Chef #4: Sean Currid
Photo Courtesy of Sean Currid
Chef de Cuisine at Café Zuzu (Hotel Valley Ho)
What Mac’N’Cheese means to me: Happy memories of being a kid, substance when I was a poor student in school, and it always taste better when someone else makes it for you.
Now wasn’t that fun? Buy a ticket today before they are gone!! Click here!
