Eric Adjepong talks about growing up in a West African home in New York City and his early food memories.
Eric Adjepong talks about growing up in a West African home in New York City and his early food memories. He talks about always having a sense of his career path and why he chose to pursue degrees in nutrition and public health to supplement his culinary knowledge. Eric talks about his decision to focus on West African cuisine while competing on TV and what it means to elevate the foods of his heritage in the culinary world. He reveals how he met his wife and business partner, Janell, and the keys to an intimate dinner party. Eric shares what he is learning so far about becoming an author of a cookbook and the meaning behind its title. He talks about the hallmarks of West African cuisine and the traditional American staples and practices that are influenced by the African diaspora. Eric shares his reaction to being on Food Network’s 2022 Hot List and his experiences filming Alex vs. America with the Iron Chef Alex Guarnascheli. He talks about competing on the latest season of Tournament of Champions and why it is the most difficult food competition show out there.
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Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/eric-adjepong-on-bringing-west-african-cuisine-into-the-spotlight
[UPBEAT MUSIC] Hello, Hello and welcome to "Food Network Obsessed." This is the podcast where we dish on all things Food Network with your favorite Food Network stars. I'm your host Jaymee Sire. And today, we have a multitalented chef with three degrees on the podcast to talk about his experience as a first generation Ghanaian-American and bringing West African food to the forefront of the culinary conversation.
He's a Chef. You've seen him as a judge on "Chopped." He's the host of "Alex versus America." And he's competing on the new season of Tournament of Champions. It's Eric Adjepong.
[THEME MUSIC]
Eric, welcome to the podcast. Kind of funny coincidence, I had some photo memories pop up on my phone from two years ago this week. That's when we met. We were doing cooking demos in Vancouver, Washington, of all places.
ERIC ADJEPONG: The holiday resort, exactly. Yeah, Jaymee, what's going on? How are you?
JAYMEE SIRE: I'm great. It's so great to talk to you. Because it's been so amazing just kind of watching your television career really explode over the last few years. I mean, it was already well on its way when I met you. But I'm excited to dive in on all things Eric. But before we get to that, we need to address something else that's in your Instagram bio, long, suffering New York Knicks fan.
ERIC ADJEPONG: Uh, do we need to start there?
JAYMEE SIRE: Yeah, let's unpack that. Let's get it out.
ERIC ADJEPONG: Oh, my goodness. All right, cool. Yeah, I mean, it's been passed down. It's my father who's been just a huge Knicks fan since, like, Sprewell days, and Houston days, and even before like Mason. And it was just his love for watching basketball, and specifically the Knicks. When he came to America for the first time, he just kind of fell in love with the team. And that's passed down to me. So long suffering is like truly, truly long suffering. Because I feel my father's pain as well. It's crazy.
JAYMEE SIRE: We wish you and the rest of the Knicks fans the best of luck on that. But you mentioned it. You were born and raised in New York City as a first generation Ghanaian-American. How can you kind of describe the duality of being a New-York-City-raised kid but in a West-African home.
ERIC ADJEPONG: My folks came here to the States at least in the late 80s. And they had me pretty much as soon after. And like I grew up in a very traditional West-African home. So for the majority of my adolescent life childhood and when I was a little bit older in my teenage years it was just very like the cultural traditions. It was the outdoor things. It was the parties with Daddy Lumba in the background. It's real great times that I remember.
But then also on the flip side, as you mentioned, I was eating bacon, egg, and cheese sandwiches on my way to high school and hanging out with such an eclectic group of friends, from Irish people, to Spanish people, to Hispanic people, to everywhere in between. And then specifically the fact that I fell into-- falling in love with food in this industry. I think that was kind of like the making some really cool like creative stuff now in present time.
JAYMEE SIRE: I mean, what do you remember most about those formative experiences with food both in and out of your home? You mentioned the bacon, egg, and cheese from the bodega. What else do you remember?
ERIC ADJEPONG: There wasn't a good time and food wasn't involved. That's my number one memory is just like it's so communal to us, and my family, and I mean, to everyone, honestly, on this world, and this planet. The best moments when I think about eating or when people are around and we're having a good time or we're sharing a moment good, bad, or indifferent. And those are the things that I remember the most. And those are the things I cherish the most. And I also try to give to my diners, and my guests, and patrons that kind of like family, homely, everyone's welcome, and truly like kick your feet off but like expect some really great service and great food, is something that is I love to receive and I love to give as well.
JAYMEE SIRE: Did you always feel so connected to and maybe curious about your African roots? Or was that something that kind of evolved as you got older?
JAYMEE SIRE: I knew immediately that I was different. But then also in a different way because I also knew some other first generation friends. I had a next door neighbor, who was Albanian. And his folks just came in to the States right around the time my family did as well. So we have very similar experiences.
And just having the understanding of where my parents come from and where the culture is so thick, and so heavy, and so rich in my household was something that you can't necessarily get away from. And I always kind of mentioned like whether it be food, or whether I fell into being a fashion designer, or a musician. I think that culture and that love for being from West Africa would have kind of evolved to come out into that whatever kind of creative space I would've fell into.
JAYMEE SIRE: And now as an adult, a parent, how are you fostering a deeper connection with that heritage?
ERIC ADJEPONG: It's my first time at it. So I'm learning on the fly. And I'm doing my best to speak the language, even though I am still learning the language as well, and getting adapted, and trying new foods with her. And my grandmother-- excuse me, her grandmother. My mom comes over and we spend family time as well. And she's teaching her stories that she remembers from back home and things that she kind of-- like I remember fairy tales that she would tell me.
Those moments that I totally cherished when I was younger. I see that kind of replicating from my daughter. And I think that's awesome. So it's kind of like a symbiotic moment. And I love it because it reminds me of myself. But then also reminds me of what I really kind of want to cherish and give to my daughter as she grows up.
JAYMEE SIRE: You mentioned that food has always been around, been a part of your family, your life. But how clear was that path to culinary as you were growing up? Did you know that that's what you wanted to do or did that take a little bit?
ERIC ADJEPONG: Once I realized that I wasn't going to make the Super Bowl, or excuse me, make the NFL. And I didn't make it to the Super Bowl. I realized that food was something that I always kind of fell to. I loved cooking shows. That was like my first passion, Jaymee. It was crazy.
When I was younger, five, six, seven, I would be watching like "Yan Can't Cook" and Julia Child, and all the above around these PBS moments in those days. It was like things that was just kind of imprinted in me. And I was always in the kitchen watching my parents, watching my aunts and my uncles. And I was just kind of fortunate to be surrounded by a lot of great cooks in the family.
And I kind of tried my hand at first baking because no one really did that. And I was kind of the one who started making the cakes and everything in between. And then that kind of started doing the savory stuff and really fell in love with it.
So I knew at a really young age I had a bug for just kind of culinary arts, and as most kids do at high school. They have that moment where their guidance counselor and they're sitting in front of them before they graduate. And they're asking themselves like, what is it that you want to do, like where are you going? And culinary arts was something that I really fell in love with.
So I hopped into a vocational school. And that's kind of where I got bit by the bug and I kind of love the atmosphere. I love the brigade system. I love the structure. And I love like the common-- it was almost like an orchestra. I love that common goal to really achieve. Again, being a big competitor and a sports fan, that whole kind of camaraderie and really all for one and one for all kind of feel was cool. I was surrounded by food and making good food that was like mind blowing to me. And that's why I fell in love.
JAYMEE SIRE: I mean, and you went all in. You have three degrees. One in culinary arts, one in nutrition, and a Master of Public Health and International Public Health Nutrition. So how is that focus and expertise in nutrition and health really shaped your perspective as a chef?
ERIC ADJEPONG: Funny enough, it was kind of around that same conversation with my guidance counselor, talking about things that would probably set me apart. And dating myself, but like 10, 15 years ago I wasn't necessarily thinking about nutrition being such a huge part of the industry and being a huge part of the common kind of social psyche. We're all kind of aware of what we're putting in our bodies. And we're all kind of reading the back of labels and things like that. So I'm so glad that I took that advice.
And then also I wanted to make my parents happy as well. Because everyone in my family is like either a doctor or nurse. And I kind of wanted to kind of just reinforce that degree that I had. And when you know better, you do better. And that's kind of a motto that I stick to.
And it was kind of like you mentioned, a rabbit hole. Because I started with the culinary arts. And I'm like, all right, what is this food actually? I love composing a dish. I love the acidic flavors. I love the fatty flavors. I love the salts. I love the heat. But what is it actually doing to our bodies. And on a greater scale, what is it doing to us as a society, a community, a state, a region, a country? So it kind of really adapts into so many different ways.
And right around the time that I kind of fell in love with it. It was chefs like Jose Andres, who was starting "World Central Kitchen" and really making a push for chefs to make a big stand and be more prominent in the public health arena. So it was kind of a symbiotic thing that all works together.
And I'm really happy that I have that background and understanding. Because it's so pivotal. It's so important to kind of speak to that intelligently now as a chef, for sure.
JAYMEE SIRE: Yeah, I mean, you mentioned you have a lot of doctors, nurses in the family. So your website has this quote that makes even more sense now, let food be thy medicine. What does that mean to you and how do you practice that philosophy on a daily basis?
ERIC ADJEPONG: It's one that I heard in school. And the other kind of association that I have with that is, you pay the farmer now or you pay the hospital later. So you do your best to really just put the best that you can in your body, the freshest that you can, the most local, and the most sustainable things that you can do to really eat. Not only are you sustaining yourself and your household but you also helping the world in your way as well.
So it's a kind of philosophy that I fell in love with right around the same time that the nutrition and the public health blog, I guess I could say, got me. And I really stick to it. And it's one that I try to teach my family now. And I really kind of subscribe to.
I mean, indulgence is always top notch, right? I could pick out and do some really crazy things on a Saturday with some pizza and some ice cream or whatever. But honestly, it's good to kind of have that balance and understand your body, number one, and understand what food is doing for you.
JAYMEE SIRE: So do you believe that elevated cuisine indulgence and then also proper health and nutrition can all coexist?
ERIC ADJEPONG: Yeah, I mean, for sure. We eat on a spectrum. We have emotions and food is such a huge part of that as well. So when you're in a conscious mind of hey, I'm working out. I want to be more diligent with my diet. I want to be more active, whatever the case is. Then you're doing all that you can to eat clean.
But if you are, let's say, on your 30th birthday. And you're out in vacation and you want to have some champagne and some foie gras or whatever the case is, and something really fatty as dessert or really an indulgence for dessert. You're totally justified to do that as well. So like live and understand the balance between everything. Think about what's best for you health wise. And just think about it in a holistic way. I think that's probably my approach and my suggestion for everybody.
JAYMEE SIRE: I think that's good advice, for sure. By the way, you were a top three finalists on Top Chef, which catapulted you further into the culinary spotlight. It was a risk, I think, to focus on and present West African food and ingredients on the show. Primarily, because the judges had very limited context or benchmarks for those flavors and those dishes. How did you handle the pressure of having to break that glass ceiling?
ERIC ADJEPONG: It was pretty intimidating within myself. But I think ultimately, I decided on doing it. And if I had the opportunity to be on a show like Top Chef. One that I've watched since I was, oh my gosh, a kid, again, since like season four or five that I can remember.
And I never seen West African food or African food period represented. And I always mention like being the second biggest continent Africa is, it's so crazy that the food is just so misrepresented or not represented, as well as it should be. And it definitely deserves that seat at the table.
So sourcing, I guess, you could say from my background and the things that I grew up knowing, and remember eating, and still eat and love to this day. I did my best to present that food in really unique ways and try to loop it into the challenges as strategic as possible. And it worked out. It was really cool.
I mean, Padma mentioned, I'm also teaching. And I kind of think about that a few years back. And I kind of see it that way as well. Like as you mentioned, there weren't as abreast to a lot of the food or the cuisine of those flavors. But they kept eating. And they kept going at it. And they were just like--
JAYMEE SIRE: It's always a good sign.
ERIC ADJEPONG: Yeah. Yeah, and exactly right. And I'm like waiting to see if they really like it. And they did nine times out of 10. You know what's so nuts? I remember having a dream-- and this is a very, very true story. I remember having a dream maybe like four or five years ago about serving food to Tom Colicchio on Top Chef.
The dream was so vivid like he was actually in there with his hands and grabbing it with the soup. And it was all over his hands. And it was like down and dirty. But the fact that I actually did that. And it was a more formal atmosphere of course. So he wasn't going as crazy as I thought he would. But or I dreamed he would. He did it.
And it was kind of like a dream that was realized. And it was like a crazy moment. There was a lot of I feel some divine kind of intervention with that and just right moment, right time. And I'm just kind of happy that I was there to do it.
JAYMEE SIRE: What does it mean to you that you were able to bring a spotlight to that cuisine. Like you said, you hadn't seen that represented on screen prior to that format? What did that mean to you?
ERIC ADJEPONG: I think about it as just being another kind of stepping stone or pillar to the whole kind of dialogue, and the conversation, the lexicon of West African food is. I thought it'd be really cool to do that. I could have came in doing modern American, or modern French or Italian, and a lot of stuff that I grew up learning and working in restaurants. I wanted to cook West African food. Because I feel like and I know that it has in a deserves a seat at the table.
But that doesn't mean that it hasn't been other chefs as well that have done their part, whether through books. You have Jessica Harris. You have Pierre Thiam. You have Chef Hoynbee Amache. You have so many other chefs-- Alexander Smalls-- that have been cooking, and speaking, and celebrating this food. And there's so many chefs that I'm forgetting right now.
But it's one of those things where I'm happy to be a part of that conversation. I'm happy to have put my kind of spin, and my appreciation, and, I guess, my creativity towards the food that I love and grew up eating. And doing that on a national level and in front of these amazing chefs.
JAYMEE SIRE: Before the show, you had already garnered great professional success. You've worked in Michelin star restaurants. You and your wife and business partner created Pinch and Plate, worked together. You guys produce intimate, memorable dinner parties. First of all, how did you and Janelle meet?
ERIC ADJEPONG: Oh, my goodness, that's another podcast.
[LAUGHTER]
You know what's so crazy, because it's a he-says-she-says story. But all in all--
JAYMEE SIRE: Aren't they all?
ERIC ADJEPONG: Yeah, I know right? But it was at a party in Newark, New Jersey. And me and my best friends were throwing it for another buddy of ours. She came to the party, just moving to New York City. We met at the party. But I don't remember meeting her. That's the crazy part.
JAYMEE SIRE: Oh, no.
ERIC ADJEPONG: Yeah, I know. Here's where her story gets a little bit better than mine. We end up connecting a few weeks later and really the rest was history. So unbeknownst to me, I had no idea about her decorating skills.
And she had a home that she built-- or excuse me, that she bought in DC when she was really young. And she didn't have that much money to kind of furnish it. So she just got super creative. And when she was done with it, it was just like completely like you would think you're walking into like MTV Cribs. So it was really cool for her to kind of see that. And she has that in her blood. Her father is a carpenter. Her grandfather is a contractor.
So she wanted to do a dinner party for her girlfriends. Her boyfriend being the chef, she asked me to do it. And you know I turned the corner after finished prepping in the kitchen. And I see this table that's completely decked out. I mean like the candelabra, the flowers. It was just like-- I've never seen anything like that, especially in the apartment.
So I was like, whoa. We both had this like eureka idea. And then we can probably take the show on the road, and we did. And it was really fun. I mean, we started in New York. And when we moved to the DMV, DC area kind of picked the clients and continued to do it over here. And it's been a blast.
COVID and things like that kind of slowed everything down. And beforehand, we just had our daughter, Linux, as well. So we were kind of like slowing down and kind of thinking about 2.0 versions of things. It was just a blast to do it. It was great to do it with her as well.
JAYMEE SIRE: What do you think is the most important element to a successful dinner party?
ERIC ADJEPONG: Ambiance and the memories, and really being comfortable. And I think that's why we were so successful. We took like the French sickness away from the host, right? You're thinking about the drinks. You're thinking about the cocktails that you want to serve when everyone's walking in. You're thinking about the food. If you're doing coursed, oh, my gosh, how many plates do I need?
So there's so many things like that can really freak you out. And then you're dressed. You've got to get ready. You've got to take a shower. You got to look good, smell good, all that stuff. And then you've got to welcome people and look like it was like nothing that ever happened. And that's tough. And we totally understand that. So especially when you're trying to entertain a lot of people at once.
And at the time when we were gathering together more than six people and separated six feet apart. We can bring a bunch of people in and really have intimate moments. And we noticed that was a trend. That was really like selling and excelling at the moment that we were doing it. And it was a blast. It was really cool.
So I say, just being cool, planning ahead. If you are cooking or doing a dinner party for yourself or by yourself, plan ahead as best as you can. And then also remember that things are going to happen that are out of your control. And you have to be OK with that. And I think when you can kind of surrender to that thought. The rest of the evening is really a breeze.
JAYMEE SIRE: That's good advice, for sure. I find myself just staying in the kitchen the whole time. But I like that.
ERIC ADJEPONG: I get it, yeah.
JAYMEE SIRE: I want to make sure everybody's fed, and no one is hungry, and everybody has a drink.
ERIC ADJEPONG: Of course. And that's a beautiful part about being in the hospitality industry. You're so involved in everyone's kind of happiness. But it's OK to compliment to the chef. It's OK to walk out there and see everybody.
JAYMEE SIRE: Absolutely. Well, you have so many upcoming projects. I want to talk about your cookbook which will be titled Sankofa. Can you share with us what that means, both in translation and to you personally.
ERIC ADJEPONG: Yeah, so Sankofa is-- and I think recipe-- a traditional simple in the Akan, Ashanti region of Africa and Ghana. Essentially what it means is it's not too taboo to go back and fetch for what you may have forgotten or you may have-- if you fall into a fight, or a misinterpretation, or a beef, or a scuffle with someone. It's not too taboo to go back and kind of mend that and go back to your roots.
And I take so much meaning in that personally. Because growing up in the household, I think about those memories when I think about this book and my travels as well. And it's been the experiences that I've had, not only in school but then also in the restaurants and that I've worked in on the line and in the managerial roles and executive roles. That I want to kind of pull all that into.
So it's really pulling from the jollof rice, and the fufu, and the kenkey that I grew up eating. And it's a really traditional West African meals. And trying to take those flavor profiles and those memories and trying to invoke them into a lot of the newer stuff that I'd like to do right now. And still paying homage to those traditional dishes as well.
So it's kind of like a tip of the cap to those dishes that I grew up eating and trying to put those traditional dishes out and those recipes out as best as I can. And then also having fun and kind of getting like my Jackson Pollard. And kind of showing the world I love to do about-- in love about food right now in a global kind of scale as well. So it's kind of all of that. And that's my interpretation of for this book.
And there's also a children's book that's going on as well that's being written. And I'm having a blast doing both. So it's a lot of hard work, though. Oh, my gosh.
JAYMEE SIRE: Yeah.
ERIC ADJEPONG: Oh, my goodness. It's been a--
JAYMEE SIRE: And what has that process been like for creating the cookbook and the children's book as well?
ERIC ADJEPONG: See, if it's not like me in the kitchen. I have two left feet. So I'm learning on the fly for a lot of this. And attaching author to my name now is pretty cool. But I'm also learning about what it is to be an author. And it's like pulling those memories and talking to my mom, and my dad, and my sister, and my brother about things that I probably don't have that clear memory. But it was super important in my life at the moment. And that I want to put into the book.
So it's been therapeutic. It's been really telling. It's been invoking so many memories and emotions as well, and a lot of laughter. I remember having a conversation with my mom about this one story with me living in Ghana when I was three years old. And it's crazy because it's my favorite thing to eat right now. It's called puff-puff boflot. But it's just pretty much like a donut, a West African kind of beignet, so to speak.
When I was younger, she would say I would always go out to the street vendors like super early in the morning before they even set up. And I'd be like boflot, boflot, let me get some boflot. And they knew I was that kid. They knew that I was that kid that wanted like the first kind of like donut that was just fresh out the oil bath or whatever.
JAYMEE SIRE: Yeah.
ERIC ADJEPONG: It's so crazy. That's like my favorite thing to eat now. But she laughs about it because she's like that's why it's your favorite thing. And it's those memories that she probably forgot about and remembered that are really, really cool about this book.
JAYMEE SIRE: Yeah, I'm sure it's kind of fun for both of you to relive all of those memories and those moments and be able to share it with everybody else. Is the children's book a cookbook as well or is it more of just like a typical children's book?
ERIC ADJEPONG: So we're going to be highlighting two recipes from the actual-- it's funny I call them the adult book and the children's book, I'm serious. But it's highlighting two recipes from the adult book. But really it's just a fictional tale. Very kind of handsome mind growing up and that duality that you spoke of earlier in going to school as a New York kid, and New York City kid, and having so many different friends and different experiences, and just all in a very confined neighborhood in New York City.
So I'm really excited to tell those stories and tell that story specifically. And it kind of gets into food, and family, and culture, and all the things that really kind of shaped my life. So I'm really excited about it. But at the end, two of those recipes that are highlighted are going to be at the end of the book. So kids and your family, their parents, their guardians, whomever can go ahead and cook those recipes together.
JAYMEE SIRE: That's really cool. What are the defining characteristics of the recipes in the adult book and just, I guess, West African cuisine in general?
ERIC ADJEPONG: Stews, it's curries, it's soups. But flavor wise, it's like those warm spices, the nutmegs, the cloves, the cinnamon, calabash that we use like ninjas. It's just like the delicate hand, and the mixture of spices, and everything that's so pretty much Indigenous to the land. So I love the technique. We talk about mother sauces around the world. That tomato sauce that is kind of like the mother sauce of West Africa. And it blooms to so many different recipes and stretches to so many different countries. It's one of those things that I love to research.
And there's just so many great flavors. And how that flavor and those flavors, specifically, have traveled throughout the diaspora and to the American South and to the Caribbean. It's a really cool story, and one that I love so.
JAYMEE SIRE: Yeah. I mean, you mentioned Jessica B Harris earlier. And just reading about, you said like how some of these ingredients, flavors, influences have made their way over here to the United States. What other influences would we maybe recognize?
ERIC ADJEPONG: If you think about just like the travel and the, I guess, the migration between West Africa and to the American South and South Carolina. And places like Louisiana, you talk about gumbo. Gumbo in Sierra Leone means okra. I mean, it's an okra stew. It's a okra based stew that's like a traditional staple.
When I think about American food, that's on the top five list, right on Mount Rushmore or whatever. Shrimp and grits. Shrimp and grits is another one with strong ties to West Africa. The Carolina rice is one that was brought over to the New World. So there's so many ties from the South. And the use and the techniques as well.
Preservation. I think about salting and pork, and think about curing. And all the things that slaves and ancestors, and the folks that came after them, they preserved. And they've done this all orally, which is pretty crazy. Like they were able to read or write or pass that information down in that way. So to keep that rich, beautiful history of food, pass it down through lineage, it's pretty crazy to think. But it's also delicious and it's a great way to tell that story.
JAYMEE SIRE: Yeah. It'll be fun to cook your way through the book. What pantry staples would you need in order to do that?
ERIC ADJEPONG: Salts. Number one.
JAYMEE SIRE: Yes.
ERIC ADJEPONG: Good about it. Yeah, yeah, you got to have salt. But cardamom, coriander, clove, nutmeg. You know, we talked about cinnamon as well. There's so many things, like peri-peri peppers and ginger and onions. Shallots, garlic, all the different alliums. There's so many things that we blend and we combined. And we add different ratios and different combinations that just really create so many different flavors. And amazing flavors.
Now what you want? Funky. You can add some dry shrimp, or some powdered herring, or some fish sauce. Then if you want some sweet, there's some palm sugar, or palm wine, there's coconut sap. There's so many different things that I love to cook. And that's so tropical and so indigenous. And just really scream and are really unique to the area of West Africa.
[MUSIC PLAYING]
JAYMEE SIRE: Eric's been busy filming a couple of exciting projects for Food Network, and we're going to talk all about them when we come back.
But let's dive into all things Food Network now. You have been a busy guy. I feel like you're all over the network right now, filming a number of projects. But let's start with, congratulations on being a part of Food Network's very first hot list for 2022.
ERIC ADJEPONG: Thank you.
JAYMEE SIRE: Yeah. If you're not aware, this is a list of food stars that Food Network thinks everyone needs to know about. And you're on that list. So what was your reaction when you found out you made the list?
ERIC ADJEPONG: Well, to make a list on anything Food Network is like, whoa. So when they told us that, or they told me specifically, that I was on this inaugural list, it was just an honor, number one. And it's cool to feel the traction for all the hard work that's been going on in my life recently. So I'm really appreciative of them kind of just recognizing all of that.
And they wanted to kind of elevate this platform that I'm on as well. So I'm so honored to be a part of the Food Network family. It's been a complete blast. Meeting all the people in front of the camera, behind the camera and everyone in between. It's been an honor and it's been a lot of fun.
JAYMEE SIRE: Well, it's well-deserved. Like I said, you've been all over the place. And you are the host of the new competition special, Alex versus America, where Alex Guarnaschelli goes head-to-head with three chefs from across the country that are masters of the ingredients for that particular episode. They have a survival round, and then the winner of that round chooses the elements for the final competition. What were your expectations going into hosting a show like this?
ERIC ADJEPONG: I don't know what I don't know. So I'm going back to my team.
JAYMEE SIRE: It's always good, right?
ERIC ADJEPONG: Yeah, right. So you know what? In some ways, having conversations with the producers and directors before we even started-- we're doing everything via Zoom right now-- but it would have been just like a dinner or something like that. But they wanted that. They wanted that kind of like, hey, talk to the camera.
Just speak to who you would if there's a chef table. Or someone that's kind of really curious about food at the supermarket and they're asking you about something, and kind of speak to that. And, for whatever reason, I was like, you know what? I trust you. Because you want something. You want this fresh, you want something new. And you understood that I've never done this before.
But they were like, hey, you're going to be in good hands. And it's crazy, Jaymee, because I remember watching the trailer a few months later. And I was like, whoa, like completely baffled. Like I look OK. Like I look decent at this. I was like, OK. I wipe the sweat off my forehead, and I'm like, so it's just all credit to the editing team, honestly. But it was a complete blast.
Chef Alex is a pro's pro. She really is. We kicked it off, or we first met rather, filming Chopped, an episode of Chopped. And like from the jump, as soon as I walked in and we hopped into hair and makeup, cracking jokes. And this is our first time meeting. And it was like we've met years and years ago. So it was a really great time during Chopped.
Then, I'm so thankful that experience kind of lingered in her mind. Because when the show was kind of greenlit for her and she was looking in-- the production teams was looking for a host, she said, Eric. And they reached out to me. I was available and scared. But I was like, you know what? Yeah. And the whole time when we were filming, it was just more of exactly what Alex and I were kind of kicking off when we were filming Chopped.
So she's just a wealth of knowledge. Not only about food, but about life. Being from New York and traveling the world. And getting to all the successes that she's been and all the failures that she's had, and being so transparent about both as well. She's just an earnest and honest person that I am completely blessed to know. So to watch her compete, seeing it on TV is one thing and you're impressed. But to watch her compete in person, she's a ninja.
And there's no wasted movements. And she's so diligent about what it is that she wants to do. So when she has her mind set, it's go. And it's normally, eight times out of 10, nine times out of 10, a delicious Michelin starred plate. So it's crazy. It's insane to watch her cook.
JAYMEE SIRE: She is incredible. Yeah, I got to see her in person for Iron Chef Showdown. And you're right. Ninja is a great word to describe what she does in the kitchen, and in a, specifically, in a competition setting. Because she is so laser focused. She's so intimidating and she's just so good. She's so good at what she does.
You mentioned that you guys hit it off right away. And you can see that on screen, I think. You both have this genuine sense of camaraderie on the show. What do you think you have both learned from each other during this experience?
ERIC ADJEPONG: I would say, for me, I learned the whole, another level of professionalism. This is nothing new to her. It's just the first time that she's had her own show and it's been a long time coming for that. So it's watching her navigate through the competition, but then also watching her be a mom at the same time. And also watching her talk and make sure that everything behind the scenes is as good.
She's always looking for looking after the well-being of others as well. So it's just watching her be a pro's pro. Again, as I mentioned earlier, like she really covers all bases and she does it really effortlessly. So that's what I learned from her. And, hopefully, what she learned from me, is-- I was going to say the sneaker game, but she's already locked the key with that too. Like she was coming through every single day, Jaymee, with the freshest kicks. So I would have said that, but she got me there as well.
So hopefully, if she's learned anything about for me, it's really we share the love for family. We share the love for food. And really, my approach and my kind of eye behind that, I think she really appreciates that. And she really honors that as well. So it's really love all around. Yeah.
JAYMEE SIRE: What's it like behind the scenes when the cameras aren't rolling, in between setting up shots and that kind of thing?
ERIC ADJEPONG: Either trying to get like a 10 minute nap. Or you're online, you're trying to check up to catch up on emails. Or you're trying to stuff something in your mouth because you're hungry. But when you do have a time to pause, it's really just catching up, being human. Talking about what was on Netflix or what just aired last week, and really just-- And those are really, honestly, the best parts, Jaymee. It's the recording.
And the competition is really, really fun, and it's what we're all there for. But it's the family. Because these guys are there with each other hours and hours. And you know. I'm preaching to the choir. Everybody's there hours on end. So really getting to know one another and building that relationships. Those relationships have been like the best part for me.
JAYMEE SIRE: I mean, the show's format is really unique as well. You have her competition really, choosing the variables for the first round. So it's this balance of trying to help themselves, but also stay on the defensive. But also challenge Alex. What strategy seems to work?
ERIC ADJEPONG: Taking charge, number one. Don't be like pensive. Don't be like timid. Just go for it. When you have the opportunity to speak your mind, say what you want to say and say why it's important. And all those things really matter in the grand scheme of things. When you're picking those different elements to like structure the challenge, you want to be as prepared and as confident as you can be.
Because you're walking into, really, the abyss. You don't really know what you're walking into when the coast is kind of released. So just be vocal and be confident. I think that right there, as I seen, no spoiler alerts has been successful for those who actually have gone-- who have done decent or have at least won an episode.
JAYMEE SIRE: If you were competing against Alex, what would your strategy be?
ERIC ADJEPONG: Probably turn around and go the other way. No, honestly, I would love to. That'd be a lot of fun. Jaymee, one thing that I've noticed about Chef Alex that I try to even immediately kind of do in my life now, is she studies her opponent so well. That she knows her personnel. So she knows where you're coming from.
She knows the restaurants that you cook at, the pedigree that you have, the flavor profiles and that you really kind of are accustomed to. And she tries to outdo you. And the fact that she is like so versed. She can she has that luxury.
So I would try to mimic that as much as possible. But then also it's kind of a fool's errand as well. So I really do my best to play my game and kind of stick between the time and that we have, and pray to God that the judges like my dish a little bit better than hers.
JAYMEE SIRE: What is the most impressive dish that you've gotten to witness or taste on the show?
ERIC ADJEPONG: She did this layered lasagna in a crock pot, like this cute, little vessel. And decadent, cheesy, tomato-ey. The marinara sauce, it was just all of the above, Jaymee. One of the best things that I've eaten. And I was stuffed because we just came off a lunch so I was like, I'm just going try.
But when I did, I was like, I got it. This is it right here. And the fact that she did it on a whim. It was a Michelin star dish, in my opinion. It was just incredible. And that's just speaks to, again, her expertise with everything. And whether it's make a takeout, late night, indulgent kind of dish, or make something like an afternoon, romantic dinner for two dish, she can cover all those bases. And it's really cool to watch her. Especially now, up close and personal. It's nuts.
JAYMEE SIRE: Yeah. I mean, as a fellow chef, how often do you kind of find yourself biting your tongue when you're watching these competitors maybe go a certain way in their dish, and you're like, Oh, they probably shouldn't do that?
ERIC ADJEPONG: It's one that I know from both sides of the fence, because I see it and I'm like, Oh, that's a mistake. But then, I also know it, at being the competitor and one who's done some competitions before where you made some like boneheaded decisions and you're just like, Oh, why did I just do that? And you're in your own head.
So you can get lost sometimes as you're cooking. And sometimes that's a good thing, but sometimes you're missing the obvious as well. So I have so much sympathy, honestly. And I try my best, within the spirit of the competition and the laws of everything that we kind of set forth for the show, to just make people aware.
Like, hey, don't forget, you still got to incorporate this. Or you still have to make sure that this is prevalent in your dish. Just so that if they're scrambling to get to the plate or before the time runs out, they have everything that they need to face Alex, pretty much.
JAYMEE SIRE: The other cool thing about the show is there is a rotating panel of judges for each episode that are also masters of those ingredients that we're seeing in the dishes. Who are some of your favorite faces on the judging panel?
ERIC ADJEPONG: It's been a blast having Antonia Lofasa there. She was a great judge. We had Michael Voltaggio, who we've fed. And Jet Sila was pretty hilarious as well. Watching him was pretty cool as well, and how he kind of conducts his business as a judge and as a TV personality. And just learning from everybody. It was just a lot of fun.
And for me, it was the, again, those moments behind the scenes. The trailer moments. Just talking and sharing stories. And everyone's really excited about the competition, but you also can't say as much. So that's like another kind of song and dance. And that they're just going as everything is happening. But it was a blast just getting to know everybody. And it was really cool to kind of keep those relationships going.
JAYMEE SIRE: Yeah. And the plates are judged with blind taste-testing. Do they really not know which one is Alex's and which ones are the competitors?
ERIC ADJEPONG: No, 1,000%. And that's what I love about the show, the anonymity that's behind. It's kind of just layered. Not only are you competing against the elements and those variables, but then also the blind tasting from these judges. As you mentioned, they're also experts in the cuisine or the topic of the episode. It's so raw. It's so clear. And they don't know who Alex is at all.
Some people have guessed and were right. But then, also a bunch of judges have guessed and were completely wrong as well. So it's cool to kind of see. Especially the relationships. Some of these judges Alex has known for some years, and they know her food, they know her style. They've eaten her dishes before.
So they kind of get an understanding where she might be going, if this was the kind of rules and parameters as far as the elements that were given to her. And it's hilarious. I wish there was like behind the scenes of those moments, like the unedited moments between the judges when they're like, OK, I don't want to offend anybody, but is this Alex's? Like it's very good.
JAYMEE SIRE: That's awesome. Another show with a completely blind tasting is Tournament of Champions.
ERIC ADJEPONG: Yes.
JAYMEE SIRE: And the next season was just announced. It premieres on February 27th, and you are competing. No spoilers but give us a little teaser like what we can expect to see on this upcoming season?
ERIC ADJEPONG: Well, number one. This third season is just bigger, better, and badder There's 32 chefs competing for this one title.
JAYMEE SIRE: Wow.
ERIC ADJEPONG: And the money grab. There's 100K on the line so all the stakes are there. And that Randomizer is still daunting. It's still scary. But it was such a blast doing that show. The guy is an incredible host. It's really the challenge of a lifetime and I was so glad to be a part of it.
It's really, really, really, really, really hard. It really is. It's also really rewarding. Because when you can kind of figure out a dish on the fly, and you can cook it and it's delicious. There's really some cool validation with that. So many great chefs.
It's funny. Because we're like, with 32 chefs all competing right here in one area, how is the food for the rest of America right now? Hopefully, it's kind of keeping its bar. But it was cool that everyone kind of got involved. And it's a competition. It really is.
JAYMEE SIRE: We've had quite a few competitors on the pod. I think all of them have said that this is the toughest food competition show that they've ever done. What makes the format so daunting, so challenging?
ERIC ADJEPONG: Yeah, bar none, I would say as well, it's tough. There are things that are in your wheelhouse that are paired with things that are outside your wheelhouse. There is probably a produce that you've never worked with that might be on the Randomizer. There's protein that you probably never worked with that might be on the Randomizer. There's so many different things that can throw you off.
There's also the blind tasting as well that kind of adds another layer. I always kind of equate it to like playing golf. There's so many other people, 32, or 31 in my case, on the field. But it's really just you versus you, and you versus the Randomizer. And when you can kind of not let it beat you or trick you out. And you can kind of have a focus immediately on what it is that you want to do, then you put yourself in the best position.
But to do all of that on the fly as that time is ticking. And Guy is so slick with it when he gets that 3, 2, 1, go. It's so tough. So I agree with everyone else. It's definitely the most difficult competition show out there for sure. The one at least that I've done. And speaking with everybody else, that they've done as well.
JAYMEE SIRE: Do you prepare at all for it? Like do you practice or do you just like go in blind and just see what happens?
ERIC ADJEPONG: Yeah. It's like an SAT, like you can, right? But what are you really getting? I mean, the Randomizer is just that, Jaymee. It can throw the craziest combination at you. And you can be prepared to do one thing, or have a comfortability doing another, but the timing could be completely off. And you may not have enough time to do that thought.
And then, you're wasting time as you're trying to figure out something else to do. Or plan B. So it's just all these different elements that just make it the most difficult thing. But, really, there's not much that you can study for. But practice, run the line a little bit. You read some cookbooks. You try to study the other chefs as best as possible. You watch the show.
So that was really cool. To try to at least put myself in the mindset of, well, OK, if this Randomizer threw me something similar, what would I do?
JAYMEE SIRE: Yeah. No, it's fun. And I think both of us being sports fans can appreciate the bracket style format of it. It just makes it win or go home. Stakes are high, for sure. We've also seen you grace the set of Chopped as a judge. As you mentioned, your first time meeting Alex there. What's at the forefront of your mind when you're tasting and evaluating dishes on that show?
ERIC ADJEPONG: Seasoning and technique, that's like the number one thing. The story and the interpretation behind the dish is really what makes a good dish into a great one. But what's objective is, does it have enough salt, enough acid? Is it cooked to a medium rare? You also, again, being in their shoes, know that this is extremely tough to do in a pressurized situation where cameras in front of you, and there's a timer that's as big as your head.
JAYMEE SIRE: What basket ingredient would completely send you home, no questions asked?
ERIC ADJEPONG: Durian, probably. That's a tough one for me. And I had it for the first time when I was in Macau, and that was, yeah. It's tough.
JAYMEE SIRE: What do you enjoy more? Competing, judging, or hosting?
ERIC ADJEPONG: Now that I've got hosting, or at least one round under my belt, I want more. I love to compete. I love judging as well. It's nice to be on the other end of the table. And something a lot cooler, you're not sweating. But the hosting thing for me, just because I've never done it before.
Judging I never done before neither, but at least I can speak to food like that. But the hosting is another kind of like muscle, so to speak, that you have to pull and work on. So I want to continue to do that. And I was nervous as hell when I started. But I'm so comfortable. And by the time we were finished wrapping up with the last episode, I was like, wait, I can do more. Like, let's do another six.
JAYMEE SIRE: Let's do it. Let's do it now.
ERIC ADJEPONG: Yeah, exactly. Because I felt like I was on a roll. So it was just one thing I wanted to continue doing because I had a blast. And I'm really just grateful that Food Network is giving me the opportunity.
JAYMEE SIRE: I'm curious. So what does the future look like for you?
ERIC ADJEPONG: You know what? Once the restaurant industry, as a whole, kind of gets out this gray area that COVID has put us in the past couple of years, I really hope to open up a spot here. Whether it be in DC-- I'm considering the West Coast. I'm considering California. But I really want to open up a place and I have some backers that are excited to help out when the time is ready. So getting the book out would be really important. Both books out.
And really just continue to spread the gospel of that food that I love so much. And really kind of fuse that with other things as well. I think just having a global kind of approach to West African cuisine is what I really-- is in my zone right now. That's where I feel like I'm really most successful, as far as my dishes. And where I'm having the most fun creatively.
So I want to kind of really explore that as much as possible. So, yeah, just whatever projects. I have some really cool things on tap that I'm excited about. That are kind of not yet in writing so I don't want to jinx it. But, hopefully, there's a really cool pop-up in New York City--
JAYMEE SIRE: Oh.
ERIC ADJEPONG: --on the horizon coming up pretty soon. So, yeah. I'm excited for that.
JAYMEE SIRE: All right, sign me up for that. If the last year is any indication, big things ahead. The sky's the limit. And it's been so fun watching your career blossom and develop. So we're going to finish things out with some rapid fire questions. And we have one final question for you here on Food Network Obsessed.
ERIC ADJEPONG: Let's do it.
JAYMEE SIRE: All right, mise en place. Mise en place or prep as you go?
ERIC ADJEPONG: Oh, mise en place.
JAYMEE SIRE: Best piece of advice you've ever received?
ERIC ADJEPONG: Take your time.
JAYMEE SIRE: What West African spots should we go to in New York City?
ERIC ADJEPONG: Papaye and-- There's so many other good spots in Harlem. Just mom and pop spots, really, that you can go to. I would say that.
JAYMEE SIRE: If you could only listen to one musical artist, who would it be?
ERIC ADJEPONG: Bob Marley.
JAYMEE SIRE: Go to Washington, DC dinner spot?
ERIC ADJEPONG: Mercado. Shout out to Chef Eric Mercado. Yeah, that's where it's at. Yeah.
JAYMEE SIRE: Favorite rainy day or comfort meal?
ERIC ADJEPONG: Chinese food, good movie, some blankets and good company. Yeah, family.
JAYMEE SIRE: That sounds pretty perfect.
ERIC ADJEPONG: Yeah.
JAYMEE SIRE: Describe being a dad in one word?
ERIC ADJEPONG: Chaotically fun? Is that-- I'm making up a word. Oh, yeah.
JAYMEE SIRE: That's OK. That's a great-- We'll take it. We'll accept it. Yes, I like that one. All right. Snack you will never get tired of?
ERIC ADJEPONG: Cinnabons. Cinnamon rolls.
JAYMEE SIRE: Really?
ERIC ADJEPONG: Yeah. Oh, man, I'm so embarrassed. It's guilty pleasure of mine, but some day I die. Yes. Cinnamon rolls, personally, yeah.
JAYMEE SIRE: All right. Well, this has been such a blast. Before we let you go, we do have one final question that we asked to all of our guests. And everyone has a different answer, as you can imagine when you hear it. What would be on the menu for your perfect food day? So breakfast, lunch, dinner, dessert. You can throw some snacks in if you want. It's your day. You can time travel, spend as much money as you want. Like there's basically no rules. So we just want to hear, what you be eating on your perfect food day?
ERIC ADJEPONG: This is my favorite question of everything. OK, so out of everything. Breakfast, I love breakfast so much so I'm going the lumberjack style. I'm going pancakes, eggs, some bacon, some coffee, good newspaper or something to read. And some orange juice, for sure.
And for lunch, it's probably where I get a little indulgent. Where I'll go for maybe like a really, really good steak. Steak frites or like a steak salad, right? And then for-- OK, I'm going in between lunch and dinner right now. So if I could, I'm swinging over to the Bronx, and I've got to get my mom's fried ham and red Snapper. Like the different peppers. And that's just like my ultimate favorite thing to eat.
And then I'm capping it off. I'm probably going to-- One of my favorite meals was in France at a restaurant. Just this beautiful seafood risotto with like squid ink and a bunch of scallops and clams and mussels. And that just, oh, my gosh, it's one dish that sticks to my head and sticks in my head. And I will probably go back to that.
And it was first started off with this beautiful caviar set with this like delicious rhubarb kind of soup base. It was just, oh, gosh, ridiculous. And, yeah, dessert. Ice cream. I'm going ice cream.
JAYMEE SIRE: OK. What flavor?
ERIC ADJEPONG: Yeah. I'm going either Oreo cookies and cream style or we're doing like rocky road.
JAYMEE SIRE: Sounds perfect. A little bit of home, a little bit of, all of your different influences mixed into one perfect day. And this has been so much fun. And I've so enjoyed, like I said, watching your career develop over the last few years since we met. It's all come full circle here on the podcast. So thank you so much for taking the time.
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Well, there is a reason that Eric is an on-camera favorite. He has such a charismatic energy. I really hope you can all catch him hosting the season finale of Alex versus America this Sunday, January 30th, at 10:00/9:00 Central. And be sure to watch him compete on Tournament of Champions, premiering on Sunday, February 7th, at 8:00/7:00 Central. Both shows are on Food Network and streaming on Discovery Plus.
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Thanks so much for listening. And make sure you follow us wherever you listen to podcasts so you don't miss a thing. And if you enjoyed today's episode, please rate and review. We love it when you do that. That's all for now. We'll catch you foodies next Friday.