All Top Chef Interview with Sheldon Simeon

Chef Sheldon Simeon talks to ATC about his experience on the show.  

A highlight:

ATC:  It looks like you have become a celebrity in Hawaii.  How does that feel?

SS:  Everyone has been so nice.  It is definitely weird to be recognized in the street and to be posing for photographs.  But I was the same way.  I mean I have been a fan of the show and I was giddy whenever I saw any of the chefs. I enjoy meeting new people and it has really been fun.

ATC:  Were you surprised to see Kristen as the winner of Last Chance Kitchen?

SS:  No.  Not at all.  Everyone knew that she was a frontrunner.  It was a surprise when she was eliminated.  I had a feeling she would be back.

Click here for the full interview.

Click here to learn more about Star Noodle.

Click here to vote for Fan Favorite.

Thank you Chef Sheldon!

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ATC Love to Chef Sheldon Simeon

After a long season in which Sheldon's talent grew more and more apparent with each passing episode, it was a bit of a letdown to see him change his own personal culinary gears and produce a rather lackluster dinner. Not that it wasn't delicious, but there was a bit too much "new Sheldon" and not enough "old Sheldon" in his meal, particularly in his quail with pine nut sauce. The raw fennel in his dessert didn't help things, either.

Sheldon's dream is to have his own restaurant some day, and judging by the mini-celebrity he's seemed to achieved in his native Hawaii, that dream will probably be coming true in the near future.

Great work this season, Chef! We know we'll be hearing more about you in the years to come.

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Congratulations Chef Sheldon Simeon!

Although Team Sheldon was down one man due to Chef Micah's elimination last week, this may have actually been an advantage for Chef Simeon. Only he could execute his Filipino dishes the way he wanted them to be, and necessity forced him to make most of them. Chef Simeon's concept for elevated Filipino food seems to be a great idea too long in coming.

With his cool demeanor among numerous forceful personalities, Chef Simeon has sometimes been overlooked. As we come down the stretch, however, his stock is rising and showing that he can be a contender in this competition.

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Congratulations, Chefs Sheldon Simeon and Kristen Kish!

This week's Elimination Challenge was a bit convoluted, as it was the precursor to Restaurant Wars, which will start in earnest next week. This challenge was merely to pick the chefs who had the strongest restaurant concepts and reward them (or punish them, as it might end up) with the chance to lead up a Restaurant Wars team. Oh, and they also got 10,000 smackeroos each.

Congratulations to Chefs Simeon and Kish for having the most interesting concepts and the best dishes of the day. We're looking forward to seeing what you will do in Restaurant Wars. May the best chef win!

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Top Recipe - Chili Oil Poached Cod with Dashi, Spot Prawn Shabu Shabu

Yay - Top Recipe is back, and this time Michael Voltaggio is doing the demos....

Chili Oil Poached Cod with Dashi, Spot Prawn Shabu Shabu

Serves 4

Chili oil, 4 cups
Fresh chili, 1each
Cilantro stems, 1 bunch
Ginger (chopped ruff) tablespoons
Green onion (ruff chopped) 1 bunch
Celery stalk 1 each
Shallot, half each
Morels, half handful, well rinsed, chopped
Turnips, 4 each, sliced
Heirloom baby carrots, 2 each, sliced
Spot prawns, 4 each
Ling cod filet sliced to 3 ounces per portion
2 cups Dashi
Salt to taste

Dashi:
2 ounces Kombu
4 ounces bonito flake
1 quart water
Cod bones, cleaned
Shrimp shells

1) Add all the ingredients to chili oil in a pot; temperature of the oil should be 110 degrees F.

2) Drop the filet in oil, cook about 6 minutes.

3) Meanwhile, cook morel and carrot in dashi (do not overcook it!). Clean the shrimp, and cut each bite size (basically four pieces from 1 shrimp)

4) Place prawns, morel, and carrots in a bowl. Place cooked fish on top, pour dashi over top. Season fish with fleur de sel on top, if needed.

To Make the Dashi:

Place water, cod bones and shrimp shells in pot over medium high heat. Let steep for 10 minutes. Strain through chinois into a clean sauce pot. Place kombu into stock and bring to soft boil. Remove from heat, add bonito flake and let steep for 10 minutes, Strain through chinois.

© 2012 JOHN TESAR, KUNIKO YAGI, SHELDON SIMEON
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Meet the Chefs - Sheldon Simeon

Hometown: Hilo, HI

Profession: Executive Chef, Star Noodle, Lahaina, Hawaii

Culinary Education: Culinary Institute of the Pacific and Maui Culinary Academy

Favorite Simple Winter Recipe: Pork with winter squash

Sheldon talks the Hawaiian talk and loves to cook with local island ingredients, but is confident when competing against Mainland chefs. The Executive Chef of Star Noodle in Lahaina, Sheldon is a two-time James Beard semifinalist -- for “Rising Star” and “Best New Restaurant,” both in 2011. Also in 2011, Maui Nokaoi Magazine named him “Chef of the Year.” Food & Wine Magazine named Sheldon “Best New Chef People’s Choice” nominee in 2012. He learned his basic culinary skills at Disneyworld, where he also met his wife, but his competitive nature has ensured his continued success that has landed him all of these accolades.

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