Tre Wilcox is a veteran of two of the more popular cooking reality shows on TV: "Top Chef" and "Iron Chef." Now Wilcox is a Chantal Cookware spokesman and private chef. He'll be at Kitchen Collage this week leading two cooking classes. We caught up with him a few weeks ago over the phone to see what he's been up to, and for some take-home cooking tips.
What have you been up to?
I'm in Dallas working as a private chef right now. I've been doing it for a while and I'm really fond of it. I'm also working with Chantal Cookware as a spokesperson and am doing some cooking shows.
You were a contestant on "Top Chef," season 3, and were a sous chef for Kent Rathbun on Food Network's "Iron Chef." What was it like meeting so many influential people in the food business?
It could get intense, but you just have to take the nerve-wracking part out and focus on getting done on time. You can hear something really good or really bad from the judges; I just prepared for the worst. During one episode I thought I had a great dish that I was proud of, but they ripped it apart.
How did you become a contestant on "Top Chef"?
They called the restaurant I was working at and asked if I wanted to come to the casting procedure. It's not too difficult to get on the show if you're who they're looking for. They have a very specific idea of who they want on the show. I did about a month of interviews - they begin with about 100 people and keep cutting down after interviews and background checks.
How did "Top Chef" differ from "Iron Chef"?
I thought "Iron Chef" was a better experience because it was really a cooking competition. During "Top Chef," it was a lot of "hurry up and wait" so they could get the right shot. It took two days to film one episode. "Iron Chef" gives you a heads up that your secret ingredient will be one of three things, and ours ended up being elk. They allow you to make a grocery list, and you can have anything you want. If you say you want fresh rosemary picked out of a particular backyard, they will pick that exact rosemary and fly it to New York. "Iron Chef" was the real deal. It was the most awesome time I've ever had.
What are some of your plans? Any thoughts of opening a restaurant?
I'm not telling. Right now, I'd like to end up in a restaurant in Dallas by the end of the year. I have goals and plans, but I'm not ready to tell the world yet. Right now, as a personal chef, it can be difficult. A lot of people don't entertain at home at the level I'm doing right now. It's a sign of the times.
A lot of us make staple, easy dishes on a regular basis. Can you give us some tips on how to punch them up? Let's start with spaghetti.
I would make the sauce from scratch, with good tomatoes, garlic and shallots. I'd use whole wheat pasta because it adds a great depth of flavor, and finish it with fresh basil at the end. For more personality I'd add freshly grated parmesan.
Steak and potatoes?
I'd marinate the steak for at least four days. Use rosemary, oregano, thyme, flatleaf parsley, garlic and shallots. I'd marinate on Sunday and eat it on Wednesday. Then I'd smoke that baby and sear it up - I'm not a huge fan of grilling. You could add rosemary and thyme to your potatoes, too.
How about a hamburger?
You can spruce up a hamburger with mushrooms. I roll and dice up a portobello mushroom and then roast it in the oven until just tender. Then I chill it and then roll the pieces up into the ground meat. Mushrooms have 80 percent water, and they make a super juicy burger without adding any fat. I finish it off with some raw garlic and good mayo with new pickles.
