Hell's Kitchen

WED 8/7c OCT 1
 

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Cyndi Stanimirov ELIMINATED

Cyndi Stanimirov

  • When did you first start getting serious about cooking and why?

    I first started getting serious about cooking when I was 14 years old. I went to a vocational high school where I wanted to study meteorology but decided that I would pursue my love for cooking instead. My mom was such a great cook when I was growing up and I was always helping. It?s just something I have always done.

  • Why did you want to be a contestant on Hell?s Kitchen?

    My grandmother was the most influential person in my life. She always knew there were bigger and better things out there for me. She had continuously encouraged me to compete in a cooking competition. After she passed in January 2012, I made a promise to myself that I would put myself out there and compete. It just happened to be a coincidence that HELL?S KITCHEN was holding auditions in Philly, and it is one of my favorite cooking competitions.

  • What was your favorite experience on Hell?s Kitchen?

    The best experience I have from HELL?S KITCHEN is meeting all these other great chefs from around the U.S. This experience provided me a chance to gauge my self-worth and helped me understand my own level of culinary ability. The entire HELL?S KITCHEN experience is unforgettable and unmatched.

  • What is the most valuable lesson you learned from Chef Ramsay?

    The most valuable lesson I learned from Chef Ramsay was his standards and expectations. Chef Ramsay takes no excuses and may get in your face, but it?s only because he expects better from you and brings it out of you. I?ll be able to take his high level of standards and apply them to any job in the future as well as my personal life.

  • What is your favorite dish to cook and why?

    My favorite dish to cook is grilled salmon with a white and yellow peach salsa and bi color corn over wild rice. New Jersey is known for having the best locally grown produce in the summer which makes cooking that much more fun and grilling that much more exciting. This dish has such a great balance of flavor and depth but is also so refreshing during a hot and humid night. And it goes great with either an ice cold beer or chilled white wine.