Food Network Chef Gordon Ramsey's television persona is intimidating to rookie chefs in the kitchen. But Tanorria Askew says cooking under his watchful eyes was "delightful."
"He's so passionate about food that, when you are in the kitchen with him, you want to do your best. It's kind of magical to have that happen," says Askew.
Askew, who was born in Chattanooga in 1981, is one of 40 home cooks who auditioned and made it onto Season 7 of Fox's cooking competition, "MasterChef," whose new season debuts Wednesday at 8 p.m. These 40 go head-to-head with other semifinalists in a cooking challenge to win one of the show's coveted white aprons.
Cooks who win a white apron advance to finalist status, then compete in more difficult food challenges. This season they will cook appetizers and entrees for the wedding of a previous "MasterChef" contestant, cook steaks for 100 veterans and make food for a Sweet 16 party.
Season 7 contestants represent 15 states from across the country. Askew was raised in Indianapolis, where she is now a credit union coordinator. The 34-year-old keeps an online blog called "Tanorria's Table" and leads her church's hospitality team.
She says her aunts and uncles, Kevin and Phyllis Gore and Vincent and Ellwanda White, still live here along with "a slew of cousins," whom she visits every year.
Askew auditioned for "MasterChef" in Chicago, where she impressed judges with her Pan-Seared Salmon with Bourbon Sweet Potato Mash. Although contractual agreements prevent her from revealing what she cooked in her head-to-head challenge or whether she wins a white apron on "MasterChef," she was able to answer the following questions.
Q: Who taught you to cook?
A: My grandparents. I cooked with both my grandmothers (the late Lillie Askew and the late Judy McCallum, both Chattanoogans.) I have pictures of myself at age 6 cooking for Thanksgiving with my Grandmother Lillie.
Q: Was this your first attempt to get on a TV cooking show?
A: Yes, it was my first time to ever try anything like this. I have a friend who was watching Season 6 (of "MasterChef") one night and she posted on Facebook that the contestants were making meatloaf. I have quite a a few friends who rave about my meatloaf. She suggested I should audition for Season 7, and I thought "If they can do it, so can I."
Q: How do you describe your cooking style?
A: I consider myself an American comfort food cook. I like lots of cream and butter. Everything should be full of flavor made with good ingredients, never out of a box or can. We grew up making everything from scratch and that's the only way I know how to cook.
Q: Are the battles for a white apron still head-to-head?
A: It varies this season. You'll see some groups of two and some for four.
Q: Have all the episodes been taped? Are you returning to the credit union?
A: Yes, all episodes have been taped. I have a lot of roots in Tennessee but I am going to go wherever the wind blows me. I've been at the credit union 15 years and it's been great. But if someone offered me the chance to cook in a restaurant, I'd take it.
Contact Susan Pierce at spierce@timesfreepress.com or 423-757-6284.