{"id":6604,"date":"2011-07-24T21:51:02","date_gmt":"2011-07-25T02:51:02","guid":{"rendered":"http:\/\/sepiamutiny.com?p=6604"},"modified":"2011-07-26T02:16:55","modified_gmt":"2011-07-26T07:16:55","slug":"is_suzy_singh_t","status":"publish","type":"post","link":"http:\/\/sepiamutiny.com\/blog\/2011\/07\/24\/is_suzy_singh_t\/","title":{"rendered":"Is Suzy Singh the Next MasterChef?"},"content":{"rendered":"<p><img loading=\"lazy\" alt=\"masterchef.suzy.singh.jpg\" src=\"http:\/\/www.sepiamutiny.com\/sepia\/masterchef.suzy.singh.jpg\" width=\"125\" height=\"167\" class=\"mt-image-left\" style=\"float: left; margin: 0 20px 20px 0;\" \/><\/p>\n\n<p>Have you seen the Gordon Ramsay-produced cooking show that takes 100 amateur and home chefs and attempts to turn one into a&#8230;<a href=\"http:\/\/www.fox.com\/masterchef\/bios\/contestants\/suzy-singh\">MasterChef<\/a>? I watched a few episodes recently and thanks to <a href=\"http:\/\/www.sepiamutiny.com\/sepia\/archives\/006583.html#comment-284927\">comments<\/a> here and stories from the news tab, realized that Chef Suzy must be [Suzy Singh](http:\/\/www.suzysingh.com\/), a neural engineer from Chicago. Singh, who participated in a brief Q&#038;A posted below, made it into the 100 with a [signature dish](http:\/\/www.fox.com\/masterchef\/recipes\/signature-dish\/recipe-16) of Tandoori Cod en Papillote with Chai- and Saffron-infused Couscous, and she&#8217;s still a contender for the title of MasterChef on the show&#8217;s second US season now that the pool of 100 chefs has been whittled down to fewer than 10.<\/p>\n\n<p>Singh is interesting to watch on MasterChef because she has skills, brings a real enthusiasm for cooking, and wears her heart on her sleeve, leaving no doubt as to how she&#8217;s feeling about her chances, her competition or the <a href=\"http:\/\/www.fox.com\/masterchef\/bios\/judges\/\">judges&#8217;<\/a> comments at any moment. Her style is also on display in videos which introduce viewers to the world&#8217;s largest holy kitchen at the <a href=\"http:\/\/www.youtube.com\/user\/ChefSuzySingh#p\/u\/3\/-KdmLFkDa14\">Golden Temple<\/a> and <a href=\"http:\/\/www.youtube.com\/user\/ChefSuzySingh#p\/u\/4\/ZP3EwMpqRvQ\">Kesar Da Dhaba<\/a> in Amristar, Punjab. <\/p>\n\n<!--more-->\n\n<iframe loading=\"lazy\" width=\"425\" height=\"349\" src=\"http:\/\/www.youtube.com\/embed\/-KdmLFkDa14\" frameborder=\"0\" allowfullscreen><\/iframe>\n\n<iframe loading=\"lazy\" width=\"425\" height=\"349\" src=\"http:\/\/www.youtube.com\/embed\/ZP3EwMpqRvQ\" frameborder=\"0\" allowfullscreen><\/iframe>\n\n<p>Singh&#8217;s cooking inspirations include the Punjabi food that she grew up eating and cooking. It seems her dad is also a special inspiration: &#8220;My dad has this passion for cooking and has taught me from the young age of 4 to have integrity in the kitchen by respecting the ingredient, keeping the kitchen clean, and cooking from the heart.&#8221; (<a href=\"http:\/\/www.fox.com\/masterchef\/bios\/contestants\/suzy-singh\">FOX<\/a>)<\/p>\n\n<p>In the Q&amp;A that she did for Sepia Mutiny Singh mentions that she hopes to have her own TV show. Read on to find out more about her. <\/p>\n\n<p><\/p><b>I&#8217;ve\nread about your avid interest in cooking and how you spent time cooking for\nhours after work, even after pulling long shifts as a neural engineer. But what\nmade you decide to take that interest on to a reality TV show with an\noutrageous character like Gordon Ramsey?<\/b><\/p><\/p>\n\n<p><br \/>\nI found that I was the happiest in the kitchen. The opportunity to audition\npresented itself to me in December and it was a very organic process. One of my\nultimate goals in life is to have a cooking show of my own, so doing a reality\nTV show seemed like a natural step to me. &nbsp;Also who better to learn from\nthan Gordon Ramsey? &nbsp;He is a true delight and it was an honor learning\ntechnique from him. <\/p><\/p>\n\n<p><br \/>\n<b>What has been your favorite challenge so far on MasterChef? Why?<\/b><\/p><\/p>\n\n<p>My favorite challenge thus far was definitely the French challenge! French cuisine\nis the foundation for culinary technique! It was a great way to show off some\nof my culinary skills. I cooked up a duo of tarts for this challenge; a lemon\ncurd tart in a pate Sucre with a meringue and ganache tart with raspberry and\nmeringue also in a pate Sucre. &nbsp;Just thinking about it makes me want to go\nin the kitchen, heat up my oven, and invite friends over for a treat!<\/p><\/p>\n\n<p><br \/>\n<b>Where do you go when you want to eat out? What do you order?<\/b><\/p><\/p>\n\n<p>My favorite restaurant is Schwa in Wicker Park. It serves NINE divine\ncourses of a molecular gastronomy meal and it&#8217;s BYOB! Even better, the menu\nchanges seasonally so it&#8217;s always different, but always delicious! <\/p><\/p>\n\n<p><br \/>\n<b>What are your hopes and dreams for your career after MasterChef? Will you\never open a restaurant? <\/b><\/p><\/p>\n\n<p>My dream is have my own cooking show that teaches people how to cook. I believe\nthat eventually I will have my own restaurant but before actually opening one,\nI would like a television show, book deal, and create culinary appliances that\nuse the theme &#8220;smart cooking.&#8221;<\/span><\/p>\n\n<p>    <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Suzy Singh, a neural engineer from Chicago who made it into the initial MasterChef 100 with a signature dish of Tandoori Cod en Papillote with Chai- and Saffron-infused Couscous, is in the running to win now that the cast of contestants has been whittled down to fewer than 10.<\/p> <a href=\"http:\/\/sepiamutiny.com\/blog\/2011\/07\/24\/is_suzy_singh_t\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a>","protected":false},"author":41,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[19,4,48],"tags":[],"_links":{"self":[{"href":"http:\/\/sepiamutiny.com\/blog\/wp-json\/wp\/v2\/posts\/6604"}],"collection":[{"href":"http:\/\/sepiamutiny.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/sepiamutiny.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/sepiamutiny.com\/blog\/wp-json\/wp\/v2\/users\/41"}],"replies":[{"embeddable":true,"href":"http:\/\/sepiamutiny.com\/blog\/wp-json\/wp\/v2\/comments?post=6604"}],"version-history":[{"count":0,"href":"http:\/\/sepiamutiny.com\/blog\/wp-json\/wp\/v2\/posts\/6604\/revisions"}],"wp:attachment":[{"href":"http:\/\/sepiamutiny.com\/blog\/wp-json\/wp\/v2\/media?parent=6604"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/sepiamutiny.com\/blog\/wp-json\/wp\/v2\/categories?post=6604"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/sepiamutiny.com\/blog\/wp-json\/wp\/v2\/tags?post=6604"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}