The show follows the three chefs and host, Dr. Shini Somara, as they travel to ten different remote locations throughout the world. While on location the chefs work with the local community to find their traditional foods and learn how to prepare those foods in the methods and techniques of that culture. Their dishes, created with their own personal spin but without losing the integrity of the original, are then judged by the locals. As judge David Diehl said during today’s competition No Kitchen Required is what happens when “Top Chef meets Survivor.” Each chef, equipped with the secret weapon were given 30 minutes, compared to the three hours allowed on the show, to prepare their dish for the judges. And how did the judges feel about eating New York’s exotic game? Hal Rubenstein feels whenever a diner is experiencing a new protein we should be “eat[ing] by taste, not words” as he took the first bite of Chef Kayne’s dish.
The chefs traveled the world, cooked the food, and fed the locals…but what did they actually make from the native New York ingredients?
Chef Kayne created a Moroccan-style squirrel meatball and pigeon over caucus dish.
Secret Weapon: a traditional Moroccan steamer vessel called a tanjra.
Chef Madison cooked the judges a dish of crow and vegetables over a bed of freshly-made waffle.
Secret Weapon: a waffle iron (on the show the chefs cannot use electric appliances)
Chef Michael, using hare and escargot, created a handmade pasta dish for the judges.
Secret Weapon: a double-boiler with strainer
The winner of the No Kitchen Required New York City Cooking Competition was native New Yorker himself, Chef Michael Psilakis.
Make sure to tune in to No Kitchen Required premiering on BBC America this coming Tuesday April 3rd at 10 p.m.!