Chef Kenny Gilbert joins the pod to talk about his impressive run on this season of Tournament of Champions, from the pressure of the randomizer to cooking in one of the most intense competition formats on TV. He shares how he prepares for the unpredictable nature of TOC, why blind judging raises the stakes, and how he approaches each round with a “swim your race” mentality.
Kenny also takes us back to his early days in the kitchen, from cooking out of a Betty Crocker cookbook as a kid to preparing his first full Thanksgiving dinner at just 11 years old.
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