The Road to Cooking: A High-Flying Adventure with Five Top Chefs
We brought five top chefs from our "Road to Cooking" series to the Lion Air Museum in Orange County, California, for an unforgettable adventure. Our goal was to test their limits and push them to new heights – literally! We had a couple of extra planes on hand, so we set up an impromptu hangar where our guests could experience barrel rolls in a fighter plane over Los Angeles.
As we prepared for takeoff, the chefs were filled with excitement and nerves. They knew that this was going to be a once-in-a-lifetime experience, one that would test their limits and push them to new heights – both literally and figuratively. Our hosts asked each chef how hard it had been to pursue their careers in cooking, and what they thought about the spin cycle of life.
For Carla, the biggest risk she took as a chef was not settling for a part-time cook job. "I realized that I wanted to play the long game," she said. "Going for broke wasn't an option. I knew that if I didn't take risks, I would never achieve my goals." When asked about her biggest screw-up in front of paying customers, Carla revealed that she had once cut herself while prepping and ended up with a badly burned hand.
Meanwhile, Eric was reminiscing about his early days as a chef. "I made this dessert pizza that was so confusing," he said with a chuckle. "I plated it and then realized I had made a mistake – the crust was burnt to a crisp!" When asked about her biggest screw-up at a catered party, Carla shared a story about turning 600 pieces of fried beef into what she described as "cardboard." It was an embarrassing moment, but one that she learned from.
As we took to the skies in our fighter planes, the chefs were thrilled by the experience. None of them had ever cooked with autopilot before, and they were excited to try it out. In fact, none of them began cooking with an itinerary or map – they simply trusted their instincts and took that first step into the unknown.
For one of our guests, flying was a way to clear her mind and find inspiration for her recipes. "I've always been drawn to Ground Control," she said. "Feet on the ground is my motto." When asked what it would be like to support other chefs on their own culinary journeys, she replied that she felt like she could make a real difference.
As we watched the chefs take to the skies and cook up a storm in our new series, The Road to Cooking, streaming now on chefsteps.com, it was clear that these five top chefs were ready for whatever came next. They had faced their fears and taken risks – both in the kitchen and in the air – and come out victorious.
"WEBVTTKind: captionsLanguage: enwe asked five top chefs from our road to cooking series to answer some serious questions about cooking for a living while doing barrel rolls in a fighter plane over Los Angeles we brought the chefs to the Lion Air Museum in Orange County California to the hangar some of the world's top lifestyle influencers how to cook with the autopilot feature on a new Jewel oven but we had a couple extra planes so all right guys so we're all here together in this Hangar so you guys have been pushing your careers to the limits I know you know what that feels like today we're gonna get into planes and I'm gonna drill you about that while you're in the plane getting pushed to the limits we're gonna ask you how hard has it been what's up spin like the Downs left the rights all that sort of stuff okay I'm ready to go I'm scared as hell but I'm up for the challenge yeah yes you really think you're gonna go first okay let's do it I'm bummed out that we can't actually jump out that's what you want to jump out I would I'm ready I woke up at five I took my time like you know I want to have a long morning so I'm wide awake for this I've always been drawn to Ground Control you know feet on the ground so I I feel like I could be a great support for everybody here we're gonna get in a plane today I don't know yet I'm gonna let Eric I'm gonna let Eric go you're gonna see more sacrifice all right foreign that's wrong let's go I love you come back alive this is so fun okay you just took off in a plane you're flying around but let's talk about your career what's the biggest risk you've taken as a chef pursuing this career I study computer science and you realize it's not for me the biggest risk is not settling for a part-time cook job and knowing that the goals yes playing the long game going for broke what's the biggest screw-up you've ever had in front of paying customers very very early on in my career I cut myself pretty bad like pretty confusing as I'm prepping so I head downstairs to like the prep room oh my God oh my God oh my God I made this dessert Pizza oh he plated parents that were so crunchy hello ocean how about you Carla biggest screw up at a catered party that I was doing for my client and uh basically turned about 600 of fried beef into the greatest cardboard you ever saw it was really embarrassing ah you made it let's see some barrel rolls oh my God holy yeah yes so much fun oh man I'm exhilarated that was so much fun I don't want to go again while the chefs demoed their Drew 11 recipes from the road to cooking I got to fly those planes are amazing none of us begin cooking with an itinerary or a map there's no autopilot for your career you have to make big decisions all by yourself you just have to take that first step that first big risk trust that you'll find your path land on your feet both wheels down and keep going talk about wheels down here we are you've seen them do barrel rolls now watch them cook in our new series The Road to cooking streaming now on chefsteps.comwe asked five top chefs from our road to cooking series to answer some serious questions about cooking for a living while doing barrel rolls in a fighter plane over Los Angeles we brought the chefs to the Lion Air Museum in Orange County California to the hangar some of the world's top lifestyle influencers how to cook with the autopilot feature on a new Jewel oven but we had a couple extra planes so all right guys so we're all here together in this Hangar so you guys have been pushing your careers to the limits I know you know what that feels like today we're gonna get into planes and I'm gonna drill you about that while you're in the plane getting pushed to the limits we're gonna ask you how hard has it been what's up spin like the Downs left the rights all that sort of stuff okay I'm ready to go I'm scared as hell but I'm up for the challenge yeah yes you really think you're gonna go first okay let's do it I'm bummed out that we can't actually jump out that's what you want to jump out I would I'm ready I woke up at five I took my time like you know I want to have a long morning so I'm wide awake for this I've always been drawn to Ground Control you know feet on the ground so I I feel like I could be a great support for everybody here we're gonna get in a plane today I don't know yet I'm gonna let Eric I'm gonna let Eric go you're gonna see more sacrifice all right foreign that's wrong let's go I love you come back alive this is so fun okay you just took off in a plane you're flying around but let's talk about your career what's the biggest risk you've taken as a chef pursuing this career I study computer science and you realize it's not for me the biggest risk is not settling for a part-time cook job and knowing that the goals yes playing the long game going for broke what's the biggest screw-up you've ever had in front of paying customers very very early on in my career I cut myself pretty bad like pretty confusing as I'm prepping so I head downstairs to like the prep room oh my God oh my God oh my God I made this dessert Pizza oh he plated parents that were so crunchy hello ocean how about you Carla biggest screw up at a catered party that I was doing for my client and uh basically turned about 600 of fried beef into the greatest cardboard you ever saw it was really embarrassing ah you made it let's see some barrel rolls oh my God holy yeah yes so much fun oh man I'm exhilarated that was so much fun I don't want to go again while the chefs demoed their Drew 11 recipes from the road to cooking I got to fly those planes are amazing none of us begin cooking with an itinerary or a map there's no autopilot for your career you have to make big decisions all by yourself you just have to take that first step that first big risk trust that you'll find your path land on your feet both wheels down and keep going talk about wheels down here we are you've seen them do barrel rolls now watch them cook in our new series The Road to cooking streaming now on chefsteps.com\n"