Scottsdale chef vies for $50,000 prize
Rochelle “Ro” Daniel, chef de cuisine at Fat Ox in Scottsdale, rarely shies away from a challenge. Even as a young chef, she remembers seeking out the hardest kitchen to work in, where she could master the art of food.
Daniel’s mindset was no different when Food Network offered her a spot in this summer’s “Chopped Grill Masters” competition.
Only this time, she would be facing her biggest fear.
“I feel like I’m not myself when I get in front of a camera, and here I am being asked to do a show with competition cooking and mystery ingredients, outside on a grill,” she said.
“Grill Masters” plays out in four rounds, with a focus on what contestants can do with a grill as their main tool. At the end, four finalists round face off against each other. The championship winner takes home $50,000.
This year, the chilly temperatures of New York in April, when the outdoor competition was shot, added an extra challenge, Daniel said.
Her episode — Round 2 — airs Tuesday, Aug. 8. We caught up with her to chat about the experience.
QUESTION: What was your reaction when you found out you were chosen for the show?
ANSWER:
When I was first called about the show, all I can think about was how cooking competitions have never been something I was interested in. My first thought was, “Oh my gosh, why would I do that to myself?” But, on the other hand, maybe I’d get this camera thing out of my system and hopefully win some money. Plus, I thought the show was different and very challenging compared to regular “Chopped,” so that was enticing.
Q: Was it nerve-wracking to cook in front of celebrity chefs like Marc Murphy and Scott Conant?
A:
I wouldn’t say it was nerve-wracking cooking for the Food Network chefs as much as it was just being on the show itself. Being on set with so many people, cameras, the cold weather, not knowing what was going to happen next was the part that got me.
Q: How much grilling experience did you have before the show? Did you feel prepared?
A:
In the past, I was part of a team called Smoke Junkies, and we would do the barbecue competitions in Phoenix for fun. I love to grill and what it adds to food. I put a wood-burning charcoal grill in the kitchen I designed at L’Auberge de Sedona, and we also put one into the kitchen at Fat Ox, so I felt confident in my grilling skills.
“Chopped Grill Masters” airs Tuesday nights through August on Food Network. Check local listings. Fat Ox is at 6316 N. Scottsdale Road, Scottsdale. 480-307-6900, ilovefatox.com.
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