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Introducing the Next Food Network Star Finalists


Posted by Patsy Kreitman on Edible TV.


When given the opportunity to interview each of the Next Food Network Star Season 4 finalists, I was very interested to learn more about them. Each one is unique and brings something to the show that we have not seen before. It looks like it’s going to be a great season! First up is Kevin Roberts:
Q: What makes you different from the finalists in previous seasons?A: Good question, I’ve never seen the show before, but I’ve hung out with Amy Finley and she can cook, so I don’t think I want to be too different.
Q: What 3 things do you always have in your refrigerator?
A: The 3 things always in my fridge are Frank’s Red Hot Sauce, soy milk and fresh Parmesan cheese.
Q: If you could have one comfort food at the end of a tough day, what would it be?
A: Mac & Cheese, but with a real good cheese and real macaroni. Not that white trash boxed version.
Q: Who is your favorite Food Network Personality?
A: Ming Tsai
Q: If you could make dinner for anyone in the world, who would it be and why?
A: The Dalai Lama, so I could wrack his brain about compassion and empathy.
Q: Why are you known as the “Food Dude”?
A: I’m a guy’s guy cook. It’s all about my first cookbook, Munchies: Cook what you want, eat what you like. Finally, a cookbook even you will use. Quick, Simple, Tasty. Also, I think it defines my style. Now look how popular it is, Guy Fieri is using it in his TGIF commercials. I also saw a roach coach with The Food Dude painted on the side… I think I’m really on to something here.
Q: What flavors pack the most punch for you?
A: Rosemary, caraway seed, cayenne peppers.
Q: You’ve written cookbooks, what was the most challenging part of writing them?
A: The measurements! I always do a pinch here, a handful there, until my editor is like “ahhhh”, no, we need an exact measurement for this pinch. So I went to the store and bought measuring spoons and measured out that handful… It’s a half cup.
Q: How is your style different from what we have seen before?
A: Fresh approach to get the 18-24 demo cooking and off of fast food.
Q: What is the best part of being involved in the San Diego food scene?
A: Cool and creative restaurants opening all the time. Just a lot of great food down here, with a lot of fresh fish and ingredients.
Stay tuned, we’ll be sharing our interviews with the rest of the finalists over the next week!