Former corporate accountant Brigitte Nguyen '03 has put down her financial calculator for a spatula, switching gears on her career. After attending culinary school and putting in her time at restaurants in her native Kentucky, Nguyen entered several cooking challenges resulting in a $50,000 win at the National Chicken Council's Cooking Contest in May 2009. Capping off her success, Nguyen was recently named a host on the new Cooking Channel network.
Nguyen's show, From the Kitchens of..., which premiered on November 7, takes a behind-the-scenes look at some of the largest food manufacturers in the country, then showcases their products in innovative recipes.
We recently asked Nguyen about her new Cooking Channel show and her love of cooking.
CMC: Please share with us how this opportunity developed. How did you "break through" to become a host on your own show?
Nguyen: In the fall of 2008, I went to Food Network for the first time to appear in a competition style show, The Ultimate Recipe Showdown, hosted by Guy Fieri. I was over the moon about being there and was not shy about expressing my excitement and love for all things Food Network. After filming, one of the producers got me into a meeting with two Food Network executives, where we talked about my background and interests. I came back a couple months later for a talent test, then competed again on Ultimate Recipe Showdown the following year. Through this time, I kept in touch with producers at the network, keeping them updated on my latest cooking adventures at home in Kentucky. At that point, I was still cooking in restaurants, but I'd also picked up a local news segment with a demo of a weekly recipe. When a new hosting opportunity opened up at the Cooking Channel, they called me and I could not have felt more fortunate. It was all about the right opportunity at the right time.
CMC: What is the format and focus of your show?
Nguyen: The format of the show involves visiting big food companies in America. Once there, I meet with their experts to discover some of the secrets behind their successful products. Then we head back to my kitchen in New York, where we put those products to use in some really innovative and tasty ways.
CMC: Describe a bit about your preparation for each episode in terms of concept development, research, and food prep.
Nguyen: Before we can film each episode, we have to determine which company we are going to visit and decide what kind of recipes we will cook up! Once that's all settled, we film an on-location piece and then get ready for the studio piece. I cook all the recipes beforehand, so that I can become really familiar with all the ingredients. Then on the day of filming, we walk through each recipe step-by-step so that the whole crew knows what's going to happen next.
CMC: What are your plans for the Thanksgiving meal will you be cooking? If so, what's on your menu?
Nguyen: I adore everything about Thanksgiving what's not to love about giving thanks, spending time with family, and eating until your pants are tight? Thanksgiving in Kentucky is a family potluck affair and I am usually in charge of sweet potatoes (I use a mix of white, red, and orange sweet potatoes with a crunchy streusel topping), stuffing (my childhood favorite using my mom's recipe of apples, cranberries, sausage, celery, and onion), corn pudding (my husband's favorite, so he makes this one!), and homemade pies (usually pecan and pumpkin).
CMC: Describe your favorite meal for us.
Nguyen: This one's a toss up! It's pretty hard to top a good old cheeseburger and french fries, but the one dish that I never tire of is a steaming hot bowl of Vietnamese pho. It soothes the soul, warms the belly, and best of all, it reminds me of being home, eating my mom's cooking.
CMC: Are you a "must-record-and-watch" fan of any current Food Network shows? Which hosts do you relate to best?
Nguyen: I can never watch too much Ina Garten. Her episodes of the Barefoot Contessa are a breath of fresh air, as her food just resonates with me for its simplicity, beauty, and tastiness. Her food is always approachable, while also being elegant. I think all the hosts relate to each other on some level, as we all love food and cooking to the point where we want to share it with as many people as possible. During the summer, I never miss an episode of the Next Food Network Star. I can't even imagine how nerve wracking it must be to fight for your dream job and compete in crazy food challenges, all while being filmed.
CMC: What are your thoughts on the current food truck revolution?
Nguyen: I think the current food truck revolution is absolutely genius and I only wish it would catch on in Lexington! I've always loved the street food scene in other countries and this is the next best thing! Food trucks are an affordable way to eat food that is incredibly fresh, innovative, and just downright delicious. For food truck owners, it can really be all about the food without all the hurdles of managing a full service restaurant. And the best part is that you can change locations whenever you want!