{"id":21672,"date":"2015-02-03T10:35:54","date_gmt":"2015-02-03T16:35:54","guid":{"rendered":"http:\/\/www.thelocalvoice.net\/oxford\/?p=21672"},"modified":"2015-02-04T12:59:26","modified_gmt":"2015-02-04T18:59:26","slug":"local-chef-will-compete-on-food-networks-cutthroat-kitchen-feb-8th","status":"publish","type":"post","link":"https:\/\/www.thelocalvoice.net\/oxford\/local-chef-will-compete-on-food-networks-cutthroat-kitchen-feb-8th\/","title":{"rendered":"Local Chef Will Compete on Food Network’s Cutthroat Kitchen Feb. 8th"},"content":{"rendered":"

If you love desserts and have dined at any of the City Grocery Restaurant Group<\/strong>\u2019s establishments, you\u2019ve had the pleasure of sampling the work of local chef Dwayne Ingraham<\/strong>. Dwayne designs and creates all of the sweet servings for John Currence<\/strong>\u2019s joints, and he recently added Food Network Competitor to his r\u00e9sum\u00e9. Dwayne won has won Oxford’s Favorite Dessert in the Local Favorites Awards in both 2013 and again in 2015 for Snackbar.<\/strong><\/span><\/p>\n

\"Dwayne3\"<\/a>
“My motto is: I’m not responsible for girlish figures or sugar diabetes.” Photograph by Newt Rayburn.<\/em><\/span><\/span><\/figcaption><\/figure>\n

Growing up on the Gulf of Mexico way down in Boothville, Louisiana<\/strong> (southeast of New Orleans in Plaquemines Parish), Dwayne\u2019s family did a lot of home cooking. Squeamish around the slaughter of wild game common in his family\u2019s traditions, Dwayne admits that he is a picky eater. No wild game or seafood (other than fried catfish or redfish), he sticks to the basics with savory food. When it comes to baking, though, it\u2019s another story.<\/span><\/p>\n

\u201cI\u2019ve always liked to bake. I remember growing up with my mother and my grandmother baking pound cakes and sweet potato pies,\u201d he said, \u201cand those types of things were really what I enjoyed the most.\u201d When Dwayne decided to go to culinary school, naturally he gravitated towards the baking and pastry program. \u201cThen, after I made my first croissant dough,\u201d he said, \u201cthat was it, I just knew. It\u2019s so precise.\u201d<\/span><\/p>\n

Harnessing his picky and meticulous nature, he attended the New England Culinary Institute<\/strong>, followed by internships in Florida and finally, Las Vegas, where he was working when he landed his current position as Corporate Executive Pastry Chef<\/strong> in June of 2010.<\/span><\/p>\n

Working for John Currence is challenging. \u201cMainly because he expects a lot, which is not a bad thing,\u201d Dwayne said. \u201cI started at City Grocery, then John [said] \u2018let\u2019s toss in Snackbar\u2019 \u2026 and before you knew it there was Lamar Lounge, Bour\u00e9, the catering, anything sweet that happens. My staff has grown by one person, and he still expects that same standard and dedication.\u201d<\/span><\/p>\n

Even amidst the full responsibilities he has taken on, Dwayne isn\u2019t complaining at all. He has a lot of work space at the Main Event<\/strong> kitchen, which is equipped with just about everything he could ever need.<\/span><\/p>\n

\"Dessert<\/a>
A dessert sampler that Chef Dwayne created for The Local Voice<\/em> photo shoot includes a fudge brownie with pistachios, bananas foster ice cream, strawberries, dark chocolate ganache, a macaron, and candied pistachio crumble. (Yes, it\u2019s a tough job working for TLV<\/em>.) Photograph by Newt Rayburn.<\/em><\/span><\/figcaption><\/figure>\n

\u201cYou know, my life is good; [John Currence] gave me a creative freedom that maybe most places wouldn\u2019t give me. Like I said, it\u2019s truly mine, my ideas. And he spoils me. He bought this lovely ice cream machine; he put a walk-in freezer out back because I was [asking for one]. So there\u2019s a give and take and it\u2019s been a great experience.\u201d<\/span><\/p>\n

Currence has also been very supportive of Dwayne\u2019s participation on Cutthroat Kitchen<\/em><\/strong>. Dwayne said that he was initially a bit worried when the casting team approached him, but he said that John was excited for him. After the tedious process of filling out applications and doing interviews for the show, when he finally found out that he was selected for an episode, he was definitely nervous. \u201cIt\u2019s crazy, I tell people that all the time. You could end up cooking with a lawnmower; you never know what you\u2019re going to end up doing. It\u2019s pretty intense, so I was terrified.\u201d<\/span><\/p>\n

\"Food<\/a><\/p>\n

To sum up the concept of the culinary game show, a quick glance at the web site reveals: <\/span><\/p>\n

\u201cJust how far is a chef willing to go to win a cooking competition? Cutthroat Kitchen hands four chefs each $25,000 and the opportunity to spend that money on helping themselves or sabotaging their competitors. Ingredients will be thieved, utensils destroyed and valuable time on the clock lost when the chefs compete to cook delicious dishes while also having to outplot the competition. With Alton Brown as the devilish provocateur, nothing is out of bounds when money changes hands and we see just how far chefs will go to ensure they have the winning dish.\u201d<\/span><\/p>\n

The competition can get quite outlandish, so each episode positively boils with drama. Filmed in L.A. last August, Dwayne recalls, \u201cFilming was tough! Everyone wants to have a show on the Food Network, but that is a lot of work. We got in there at 6:30 that morning and I didn\u2019t make it back to the hotel until 8:30 or 9:00 that night. So it was a very long day.\u201d<\/span><\/p>\n

After the main competition, challengers return the next day for a grueling three-hour follow up, in which they film the confessional portions of the show. In addition to testing the chefs\u2019 abilities in the kitchen, the show also demands a bit of theatrical flair. <\/span>
\n\u201cYou have to be a bit of an actor to an extent,\u201d Dwayne said. \u201cThey were up front about that. They say, \u2018Look, your cooking talent got you here, we all know that you can cook. Now you\u2019re here to make TV.\u2019 \u201d<\/span><\/p>\n

The \u201cdevilish provocateur,\u201d Alton Brown<\/strong>, is also a graduate of The New England Culinary Institute, and perhaps the school\u2019s most famous alumnus. \u201cI was very excited to meet him because I felt we had a common ground,\u201d said Dwayne. \u201cBut, he was really busy that day. We didn\u2019t really have much chance to chit chat.\u201d<\/span><\/p>\n

Dwayne did make some lasting friendships on set, however. He said that he still keeps in touch with two of the other contestants and is grateful for the experience.<\/span><\/p>\n

\u00a0While looking forward to the air date of his Cutthroat Kitchen<\/em> episode, Dwayne keeps himself busy creating delicious desserts for CGRG, including new menus every six weeks for City Grocery<\/strong> and Snackbar<\/strong>. His creative process is to begin with the seasons.<\/span><\/p>\n

\u201cI try to think about what\u2019s going to be available to me this time of year,\u201d he said. \u201cThen from there, I\u2019ll start to think about what flavors I want to work with, and what profiles I can play together with. Once that\u2019s accomplished I think about what type of technique I want to go with. Do I want to serve it in mousse form, cake form, ice cream? Then I keep building those blocks until I have something.\u201d<\/span><\/p>\n

Once approved by Chef Currence, the final dessert menus that appear at these restaurants represent Dwayne\u2019s creative vision. And as an artist, he plans to continue to challenge himself and move forward with his craft.<\/span><\/p>\n

Dwayne lives near Water Valley<\/strong> with his long time partner, Jeffrey Butler<\/strong>. Don\u2019t miss him on Cutthroat Kitchen<\/em> Sunday, February 8th at 9 pm. And keep an eye out for him in the future, he may just have more sweet surprises up his chef coat sleeve! \"The<\/a>\u00a0<\/span><\/p>\n

\"Column<\/a><\/span><\/p>\n

Dwayne Ingraham, Corporate Executive Pastry Chef,<\/span> City Grocery Restaurant Group<\/span><\/strong><\/span><\/p>\n

\"Dwayne<\/a>
Chef Dwayne won the “Oxford’s Favorite Dessert”<\/strong> Category in The Local Favorites Awards<\/strong> in 2013 AND 2015 for Snackbar<\/strong> (3rd place for City Grocery<\/strong>). Photograph by Newt Rayburn.<\/span><\/em><\/span><\/figcaption><\/figure>\n

Where are you from?<\/strong> Boothville, Louisiana<\/span><\/p>\n

How did you get into cooking?<\/strong> Baking with my mother and grandmother.<\/span><\/p>\n

What is the best thing about your job? <\/strong>Creative freedom<\/span><\/p>\n

Who is your favorite cook\/chef? <\/strong>Elizabeth Falkner<\/span><\/p>\n

What kitchen tool\/utensil could you not live without?<\/strong> Off-set spatula<\/span><\/p>\n

What is your favorite flavor combo?<\/strong> Banana and chocolate<\/span><\/p>\n

Name three items in your fridge:<\/strong> Eggs, Fruit Punch, Beer<\/span><\/p>\n

Where do you get your best recipe ideas?<\/strong> I start with the seasons and what I can find locally.<\/span><\/p>\n

What is the best meal you\u2019ve ever eaten? <\/strong>My great-grandmother\u2019s fig preserves and biscuits.<\/span><\/p>\n

What is the weirdest meal you\u2019ve ever eaten? <\/strong>Black Bear Hamburgers<\/span><\/p>\n

Personal specialties: <\/strong>Ice Cream<\/span><\/p>\n

Favorite midnight snack: <\/strong>cereal<\/span><\/p>\n

Favorite kitchen music: <\/strong>90\u2019s country<\/span><\/p>\n

Who would you most like to cook for and what would you prepare?<\/strong> Elizabeth Falkner, deconstructed S\u2019more.<\/span><\/p>\n

Where do you like to dine in Oxford?<\/strong> Lamar Lounge and Pick Thai<\/span><\/p>\n

Favorite restaurant in the world:<\/strong> Citizen Cake (San Francisco)<\/span><\/p>\n

Aspirations:<\/strong> I want to own my very own dessert and wine bar.<\/span><\/p>\n

Fried catfish…eat the tail or no? <\/strong>No tail.\u00a0<\/span>\u00a0\"The<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

This article was originally printed in The Local Voice<\/em> #221 (printed January 22, 2015.)<\/span>
\nTo download a PDF of this issue, click here<\/a>.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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