Maine chefs Matt Ginn of Evo in Portland and the Chebeague Island Inn and Christian Hayes of Dandelion Catering and the soon-to-open Garrison in Yarmouth revealed what it’s really like to be on Food Network’s cooking competition show “Chopped” in an on-stage interview Tuesday at One Longfellow Square.
The consensus? Not exactly fun.
In their conversation with Portland Press Herald food writer Meredith Goad in front of a live audience, both chefs said they were initially hesitant to participate in the show, but admitted that winning was ultimately rewarding, though they paid for it with hours of waiting in a hot room, among other less-than-comfortable situations – one of which made #braincream a thing.
Send questions/comments to the editors.
-
Letters
Letter to the editor: Brandon Mazer and John Hinck for Portland City Council
-
Letters
Letter to the editor: Adam Hamilton for South Portland school board
-
Maine VoicesMaine Voices: Why ‘smaller shelters’ means the status quo
-
Letters
Letter to the editor: Talk with progressive candidates before labeling them
-
Opinion
Commentary: Fragile internet is a threat to the economy
Success. Please wait for the page to reload. If the page does not reload within 5 seconds, please refresh the page.
Enter your email and password to access comments.
Hi {SUB NAME}, to comment on stories you must . This profile is in addition to your subscription and website login.
Already have one? .
Invalid username/password.
Please check your email to confirm and complete your registration.
Only subscribers are eligible to post comments. Please subscribe or login to participate in the conversation. Here’s why.
Use the form below to reset your password. When you've submitted your account email, we will send an email with a reset code.