If you are a fan of Food Network’s, “Chopped,” then Scott Conant is a familiar face. The recurring judge, chef and restaurateur has quite a reputation on the Food Network series but promises that he is “much nicer than they make me look on television.”
When we connected with Conant at the Travel + Leisure Global Bazaar in NYC, we turned the tables and put his Italian pasta dish on the chopping block. Click play below to see if his ricotta ravioli with parmesan froth and white truffle shavings passed the test:
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Conant is the chef-owner of several outstanding Italian restaurants (notably New York City’s “Scarpetta” and “Faustina”) and as the author of New Italian Cooking and Bold Italian, he has widely been regarded as a pasta expert. So what does it take to make a pasta dish perfect?
“There’s a lot of little things you have to do correctly,” Conant said. “It’s a sum of its parts.”
For those unfamiliar with “Chopped,” the fast-paced primetime series challenges up-and-coming chefs to turn a selection of everyday ingredients into an extraordinary three-course meal. After each course, a contestant gets “chopped” until the last man or woman left standing claims victory.
Click here for more of our coverage from the 2012 Travel + Leisure Global Bazaar. Don’t forget to follow us on: