Chris Jacobson: From volleyball courts to “Top Chef’s” kitchen

Chris Jacobsen (CJ), the former “Top Chef” season three competitor, now runs the kitchen for The Yard, a popular gastro-pub in Santa Monica. “It opened up a million doors,” says Chef CJ about his TV appearance. “I get noticed every day.” Currently, Executive Chef at The Yard, he is enjoying life as a regular chef, behind the burners, free from judges, every night.

The 6’8” former volleyball player, graduated from Pepperdine College and played professionally around Europe before becoming interested in food. “I tried food all over and saw how much more intimate they are with local farmers and their cuisine,” said CJ. His experience abroad directly translated into his culinary philosophy practiced at The Yard, serving seasonal, farmers’ market fresh dishes.

  How did CJ find his way onto “Top Chef”? “You go through an interview process, and they check your references.” No actual cooking is required to get on the show. As for the inside scoop on the show?

Waiting for the judges to decide, “Who will pack their knives and leave,” takes much longer than viewers might imagine – anywhere from five to seven hours. “They want us on pins and needles and slightly drunk. It’s 85 degrees in there. That’s why the contestants look peaked.”

The narratives, scattered in between cooking shots, allow contestants to share their thoughts, fears, explain their food and riff on competitors. “They are filmed after the fact. They wake you up to do them. Unless you’re focused, you can’t get through it. A couple of times I looked pretty bad,” CJ remembered.

Since being on the show CJ has become spokesman for California Strawberry Commission, designed a breakfast menu for Hilton Garden Inns and has spoken for the American Cancer Society. He cooked at the James Beard House and has  participated in their celebrity chef tour. Chef CJ also appears on video.jug.com doing cooking demos.

Michael Voltaggio: THE “Top Chef”

Michael Voltaggio, season six’s “Top Chef” winner, spends his time hands-on in the kitchen of The Dining Room at The Langham Huntington Hotel & Spa in Pasadena. Fortunate guests may dine on Michael’s molecular American food, which would make converts of molecular doubters. He describes it as, “Food they know, but a little bit different.” For instance, a common appetizer at high-end restaurants, foie gras, is transformed into a haute dish by garnishing the foie with Minus 8 vinegar balls and aerated brioche. In a similar nature, Kurobuta pork belly reaches new heights when Chef Michael serves it with bok choy “kim chi,” sweet potato preserves and peanut butter powder.

“I still work 16 hours a day in a hot kitchen,” said Michael. “I try not to be in the spotlight, but focus on cooking. People will not come to you if you’re chasing the media.” Not that he has to. He travels just about every weekend, many times to New York for James Beard Dinners with his brother Bryan or former contestant Eli Kirshtein. “I feel fortunate I can give back. I do charities as much as I can. I work with Tom Colicchio on Hungry in America,” he said. He also takes interns from the Cordon Bleu culinary school in Pasadena.

Prior to “Top Chef”, Michael led the kitchen at Bazaar at the SLS Hotel with José Andrés. “Top Chef” Marcel Vigneron was working at Bazaar also and suggested he try out. “We joked about it. My brother and I tried out together,” he said. “Every challenge was a surprise. You never knew. You line up and wait. It’s very different from what I do professionally. I have total control here,” Michael said. “We make everything from scratch: breads, ice creams, pastries. Los Angeles has the best of everything. I see it becoming a serious food town.”

The self-confident chef: Stefan Richter

Winner of the most challenges of any contestant on “Top Chef,” post-show confidence led the season five finalist to open his own restaurant, Stefan’s at L.A. Farm, which has done gang-buster business from day one. Rolling with the success of the first establishment, Chef Stefan Richter recently opened Stefan’s on Montana focusing on breakfast and lunch.

“It does affect business. People come here because you were on a TV show,” Stefan said. His restaurant is currently doing about 60 dinners mid-week and up to 220 on weekends. He would definitely do the show again. “It was all fun, awesome. I can’t complain. It was a platform for business.” The self-confident chef, often described as cocky and arrogant, has enjoyed more success than some other contestants who are chosen from literally hundreds of applicants. “Some people don’t take advantage. They live in the limelight that lasts how long? They go out and people know them. They get laid a lot. The lifestyle is fun until the next star comes along and you’re out,” Stefan said.

Just as many celebrity chefs have a limited amount of time in the spotlight, Stefan believes molecular gastronomy’s 15 minutes of fame is up. “Back to basics. Some of it [molecular] is fun but too much is not good.” It is no surprise that Stefan’s recipe for Cali crudo embodies this simplistic spirit, making the impeccably fresh seafood the star. Despite his busy post-”Top Chef” life, Stefan manages to spend a month every summer in his homeland of Finland. “I have 40 acres near a lake. I hunt and fish. I see my mom and friends. I love the quiet and beauty of the place.”

Jennifer Biesty: The next Iron Chef?

“If you want to be a successful chef, you have to be driven, talented and relentless,” said Chef Jennifer Biesty about her decision to try out for “Top Chef” season four. “I found myself at a plateau in my career as chef of an established San Francisco restaurant but craved more challenge. After watching the first season of ‘Top Chef,’ I thought that looks fun and I can do that!”

Even though she had watched other seasons, the process of reality TV was more than she anticipated. “The sound, light, set and camera was fascinating. Living with 15 people was not my idea of a fun time. The challenges were hard and super stressful, but I loved it. The adrenaline was like nothing I felt before. Having producers ask questions all through the challenge accentuated the stress,” she said.

Currently, Jen is Executive Chef at Scala’s Bistro in San Francisco’s Sir Francis Drake Hotel. “Honestly, I knew I could do the job, but being on the show was a great selling point to the owners,” she said. Jen also keeps busy with charities and events such as Taste of the Nation, Boston Pride and being auctioned off to cook dinner for various causes.

Fans might have a chance to look for Chef Jen again on the Food Network. “I really want to compete on Iron Chef against Mario Batali or Michael Symon. It’s a huge goal for me.”

The life of Jeffrey Saad, former contestant on “The Next Food Network Star,” has changed dramatically since his 2009 appearance on the show. Second in line to win the title, the runner-up on the most watched season five is now spokesman for America’s Egg Farmers at The Incredible Edible Egg. Throughout the month of May, he conducted demonstrations at Disney’s California Food & Wine Festival and this past March he was the emcee for the Charleston Wine+Food Festival. Despite his full event schedule, Jeffrey finds time to blog about recipes, family life, eggs, cooking techniques and spices.

Additionally, “I have been doing non-stop video work for Kraft, and I’m working on opening my next restaurant in San Francisco,” Jeffrey said. A graduate of California Culinary Academy, he has 25 years of experience as a food consultant, recipe developer, restaurateur and chef. Today, he is married with two children and owns a real estate brokerage firm in southern California.

Jeffrey sums up his post-limelight experience sharing, “Since the day the show finished airing, I have been non-stop ‘all things food!’” The benefits for Jeffrey are endless, and he mentions only one obstacle, “not having enough hours in the day to inspire as many people as I would like to inspire.” The busy celebrity believes anyone thinking about participating in a reality show should do what they love and treat it like a business. “I have secured the best managers and agent. It is important to put yourself out there and work hard. You have a lot to prove when you just come off of a show,” he stressed.

The inspiration for his food comes from the ingredients themselves. “The locavore, farm to table trend is going to continue. My philosophy is “cook locally; eat globally.” People still want to taste the world. It will be about using local product to cook from all over the world via the use of spices.” The inspiration for his open face lasagna is smoked paprika which he considers the best of barbecue and chili and heat. The open face technique simplifies making lasagna but keeps all the rich flavors.

“I have a job that fits into my life mission. I love what I do even if it’s hard work. Helping other women on their path to success is a big part. That includes the four women I’m raising at home. They are most important to me,” said the winner of season five of “The Next Food Network Star.” Melissa d’Arabian, wife and mother of four girls under the age of five, beat out thousands of hopefuls for the dream job and now has her own show, “Ten Dollar Dinners with Melissa d’Arabian.” Her recipes on the Food Network Web site draw hundreds of responses, almost all positive comments from viewers who actually made each of her budget-minded dishes.

“I’ve always been a thrifty minded person. I grew up without a lot of money. It’s in the fabric of me. I share stories with the viewers, solutions and experiences,” she said. Besides the show, Melissa makes appearances on “The Today Show” and at events across the country.

“Inspiration comes from everywhere. Sometimes we’ll be in a restaurant, and I’ll think how I can make it cheaper. I started keeping a notebook when I cook for my family. The tricky part is writing the recipe that is in my head,” Melissa said. The recipes have to be right so she makes them several times to be sure.

Her biggest challenge is being a full-time working parent and balancing the demands of family: “Who picks up the kids from ballet? Who brings them to school?” The main difference between her and every other working parent? “My work ends up on TV.”

Linda Mensinga was the co-founder of Culinary Trends with her husband, Chef Fred Mensinga, and edited the magazine for 15 years. She is now a contributing writer. Researching restaurants and hotels, she interviews the best and brightest chefs, not necessarily the most famous, to learn their secrets and cajole them into sharing their recipes. The chefs’ talents and dedication never cease to inspire her. A world traveler, she now focuses on California locations, enjoying the diversity of cultures and cuisines found here.