Home | Food | Chef’s scallops coming to St. Charles event

Chef’s scallops coming to St. Charles event

By
Share with a friend on:    
Font size: Decrease font Enlarge font

Dana Cohen, a Season 10 finalist on Fox’s reality cooking series “Hell’s Kitchen,” will be visiting Chicago for the first time this weekend for the Chicago Food and Wine Festival.

As a graduate of the Culinary Institute of a America and an experienced cooking instructor, Cohen will be wielding her “Hell’s Kitchen” signature dish, pan-seared scallops, during a live cooking demonstration at the event Saturday at Pheasant Run Resort in St. Charles. For more information on the festival, or to purchase tickets, visit bestoffoodandwine.com.

Kane County Chronicle features editor Kara Silva got a chance to talk with Cohen about food, catching up with former “Hell’s Kitchen” cast-mates and life after nearly winning one of reality television’s greatest cooking competitions.

Kara Silva: Are you looking forward to the festival?
Dana Cohen:
 Yeah, I’m really excited. The best thing is that [the event] is for a bunch of great causes, a few of which are near and dear to me as well. So, it’s nice to see that [the event] is for some really nice charities, so I’m happy to be part of that. And then anywhere there’s good food, I love to be.

It’s also fun to see how much people want to see [“Hell’s Kitchen” chefs] and learn from us. It’s exciting because I’m doing my demo, and I can finally prove to people that I can actually cook scallops. What people see on TV isn’t always the reality.

So, it’ll be fun to do that and interact with people. I have a lot of fans and followers on Facebook who are always asking me when can they see me and where am I cooking, so it’ll be nice to see a lot of my fans also.

KS: How do you feel about seeing your former “Hell’s Kitchen” cast-mates?
DC: 
Brian [Merel] I’m excited to see. Brian is hysterical. And I’m excited to see Patrick [Cassata]. And then Clemenza [Caserta] … I don’t know what Clemenza is doing. I haven’t actually heard from him since the show. Brian and Patrick I keep in touch with, so I’m excited to see them, and I’m sure we’ll all go out for dinner and get some drinks, and this time we won’t have a two-drink limit. We can actually have fun together.

KS: So, you’re searing scallops [at the event]. I know on the show, the footage aired made it seem like you had trouble in that area. Do you feel like you’ve mastered searing scallops?
DC:
 It’s funny because on Hell’s Kitchen, I was one of the few people who got yelled at for seared scallops, and it kind of became a joke. I do private dinner events and then I start to go over the menu with people and they’re always like, “but you’re going to make your scallops, right?’ And it’s funny because I wasn’t a big fan of the show before I was on it. So, when I picked my signature dish, I didn’t even know that scallops were like a huge Gordon Ramsay thing.

Most people aren’t used to getting screamed in their face when there at work all the time, but for me, I didn’t take the yelling and screaming personally. If you don’t, there is a lot to learn from him. He’s actually, surprisingly, a very motivating and encouraging person.

So, I picked seared scallops as my signature dish and then everyone was like, “Oh, my god, are you sure you want to do that? [Gordon Ramsay] is really particular about his scallops.”
I think [the show] started out well because he liked my signature dish, but that was summer time, so I’ll change it up a little bit and add some fall ingredients, and I don’t know what I’m going to do yet, but maybe something with butternut squash.

KS: How has life changed for you since “Hell’s Kitchen?”
DC: 
I get recognized on the streets and when I’m food shopping, and that kind of thing now. So, that’s a little different. I can’t go out with no makeup all the time anymore, but besides that I get to do events like [the Chicago Food and Wine Festival], which is awesome. Right now, I’m just doing private dinner parties. I’m also trying to do something with TV and television that’s not reality-based.

So, I have some exciting things coming up. I’m going to be teaching some online classes. They’re cooking classes and then I’m going to do some cooking and fitness ones together. So, the exposure is great to have, but it’s what you do with it. If you sit around and wait, nothing will come your way. But you kind of have to be proactive about it and keep your name out there, which I’m trying to do.

KS: What is Gordon Ramsay like off camera? Is he as intense?
DC: 
It’s funny, because if you take him off camera but you put him in the kitchen, he’ll act the same way as when you put him on camera,  but when he’s not in the kitchen he’s an awesome guy. I mean, he is in the kitchen, too, but you just have to get used to it. Most people aren’t used to getting screamed in their face when there at work all the time, but for me, I didn’t take the yelling and screaming personally. If you don’t, there is a lot to learn from him. He’s actually, surprisingly, a very motivating and encouraging person. But the thing is, if you make a mistake, you’re going to get yelled at for it. Chances are you’re not going to make that same mistake again. But the thing is, if you turn out a perfect risotto right after you burn a steak, he’ll be the first one to tell you that you did a great job. He doesn’t hold grudges. And if you can get past the yelling, he’s an awesome guy.

Read more...

 

 

 

 

 

 

Share with a friend on:    
image

Traveling Murphy

Traveling Murphy started as a way for me to share all the unique restaurants and fun things to do in…Read more
image

Mallory Sills

Fashion Institute of Technology certified Image Consultant and Stylist, Mallory is driven to enhance confidence and celebrate women looking and…Read more
image

Sara Snelling, Fox Valley Nutritionist

Sara Snelling is an innovative, forward-thinking nutritionist with a food science, food service and food safety background. While earning her…Read more
image

11th Hour Bartending Services

We are a mobile bartending service located in the Fox Valley and have been bringing fun craft cocktails to private…Read more
Sign up for news, deals and doings
What's going on in the Fox
Fox Valley Magazine's Current Issue