Floyd Cardoz Wins Top Chef Masters

As stunned chefs Tracy De Jardin and Mary Sue Milliken looked on Floyd Cardoz was named the winner of Top Chef Masters.  From Tabla web site:

Floyd CardozFloyd Cardoz is the Executive Chef of Tabla, a groundbreaking restaurant serving New Indian cuisine cooked with the sensual flavors and spices of his native land. Floyd opened Tabla in 1998 with famed restaurateur Danny Meyer and chef Michael Romano of Union Square Cafe. For years the Bombay native had searched for an original way to showcase the aromatic flavors of his homeland. Now, at the helm of Tabla, Floyd seasons Western cuisine with Indian spices and soul in the restaurant’s main dining room, and also cooks home-style Indian fare in the restaurant’s Bread Bar. Floyd’s preparation for Tabla has been extensive and intense. His determination to become an accomplished chef is perhaps best exemplified by the 1984 summer internship he did during culinary school in Bombay. The moment he entered the kitchen of the Taj Mahal Intercontinental Hotel, he was handed a 100 kilo bag of onions to peel. Despite the daunting introduction to food service, Floyd remained a loyal apprentice to the famed hotel throughout school. Working six days a week from 8 a.m.-11 p.m. (at 150 rupees, or $3.00, a month), Floyd became adept in all areas of the kitchen.

Be sure to check out the Top Chef Podcast tomorrow with Jeff Houck and Katie Machol.  It’s the ultimate in Top Chef knowledge and snark.

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Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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