"Top Chef Masters" Judge Krista Simmons Samples Everything Including the Kitchen Sink

Um, you might be a little bit skeeved out by the turkey testicles that I consumed recently. Sounds delish. Nikki Novak here at Young Hollywood headquarters. We are at the Four Seasons, but we're taking a little break from the studio. We are at Kalina, and who better to share this experience with than Krista Simmons, the judge on Top Chef Masters. How's it going?

It's going great. Thanks for having me.

It's so nice to have you because look what happens when I'm around a food critic. Food appears for free. And actually, when this food was set on the table, you immediately said something about what it was set on.

Yeah, so this is uh pink Himalayan sea salt.

How did you know that so quickly? It was like 2. 5 seconds between the time it was set down and the time that you recognized that.

Uh, well, I eat a lot. Uh, practice makes perfect. Luckily for me, this is my job.

Yeah, I would think that when you probably because people recognize you when you go out, they want you to have the best experience. So they probably bring you things all the time and you end up eating and how do you portion control when people are constantly bringing you things?

Gosh, that's a tough one. Um, you just have to take bites of things. I know a lot of times our parents were, you know, very strict about teaching us, you know, you have to eat everything that's on your plate and there's starving children in China and all that. But you really do have to just take a bite, you know, understand the flavor profiles, and if you need to go back in for bite number two to really get what's going on, go for it.

So what was the first age, like that you first realized, I'm a foodie, this is what I want to do.

Because it was such a part of my growing up, I didn't really think of it as being a foodie or being different. It was just what our family did. But what I was really excited about was like Julia Child and Martin Yan and shows like that, Jacques Pepin, you know.

Can you do a Julia Child impression?

Bone appetit. That's the best I could do.

That was a lot better than the one I did a few weeks ago. You know when I hear it. I think there's definitely something to be said for thinking outside of the box. But sometimes thinking out of the box also backfires, too. Here we go. There we go. Now we're talking. Look at that. Great idea. Who took my mandolin off here? Did you not put my mandolin back? I'm sorry. Son of a bitch. Sorry. Dammit, Art. So let's talk about Top Chef Masters a little bit. I know it's your first season. Yes. In this case, you're telling to somebody's face. You're not writing it down. You have to face them and say to some of these like amazing chefs, not up to par. Is that hard to do?

You know, it is, it's a very tough job because not only are these, you know, respected chefs, they are masters. I mean, they've owned restaurants for many years.

And you probably already know them because in that scene, you sort of know everyone.

Yeah. Yeah, I I I knew many of them and I'd dined at some of their restaurants as well. And so it is really difficult.

I would imagine the biggest drama might be ego because they know they're good. What do you think, like when you shot it, was there more of an ego or was it less of an ego because they also know that they've arrived?

I I think what I was most impressed by, uh, was the level of respect amongst the chefs. Yeah. Uh, they all had this sort of camaraderie and were willing to help each other, but at the same time, they were hungry and they were competitive.

So I know they have to cook within like 15 minutes. A lot of the challenges are really, really quick. Has there been anything really inedible?

There was one particular dish on the last episode. It was, um, a a salmon dish that was prepared by one of the contestants. And that morning, actually, I'd been talking to Ruth, who's another one of the judges on the show. And we were going on and on about how raw salmon can give you tapeworms. And so I just I just couldn't do it. When that came out. I know, his salmon. Yeah, I wasn't there and then when that thing was just like bright pink, almost red on the center, I just

What's the strangest thing you've ever eaten? That would wig people out that I wouldn't want to be with you at this time. I'd be like, yeah, you're good on your own.

Um, you might be a little bit skeeved out by the turkey testicles that I consumed recently.

Sounds delish. Sounds fabulous.

Yeah, I'm a ballsy eater. What can I say? You know? This sitting here is driving me crazy. Should we try it? We should try it. Let's try it.

I know this was good, but I don't really understand the flavors. So can you sort of explain how it sort of works, how it works like mixes and why it mixes well?

Yeah. So the first thing that you want to make sure of when you're ordering any sort of crudo or sushi or anything that's raw fish is that it actually doesn't taste or smell fishy. So that's I mean, I know that sounds sort of counterintuitive because it's fish, but I mean, you just want a clean like really clean flavors of the sea. So that's I mean a great start there is with that dish. It just tastes like a beautiful, delicate white fish. And then that one had a little bit of the olive tapenade. So it had a little bit of like a saltiness and brininess to it added on top. And then the sweetness of this beet juice and also like the the color, I loved the way that they presented it.

Okay, so I'm supposed to take this and put it first on my plate.

Yes. You got it. Hold it for half a second and move in it. And if you wanted to, if you really like wanted to be, you know, if it were too big of a bite, you could cut it up.

No, it's all good. Yeah. You know. Now, whatever. Okay. So, this is all delicious. However, we did talk about the kitchen sink earlier, and if I snap my fingers because I'm with you, it might disappear. Oh my gosh. I don't know. Can we be little school girls?

Hello, ladies.

Oh, hello.

This is our famous Kalina Kitchen Sink. Oh. And uh it's actually a creation of our pastry chef, and there's a combination of five different flavors. It's uh fresh peaches. There is uh our uh sorbet, which compari and grapefruit sorbet, coconut sorbet, pistachio. This is what's inside. Uh chocolate, vanilla, and raspberry sorbet. Uh plus there are some macaroons, as you can see. Uh some fresh berries. So, I hope you enjoy.

How could you not? Oh my gosh. How could you not? I think we should dive in.

We should dive in. Dive in. Dive in.

What was the part you wanted? You wanted

I was really excited about the compari grapefruit sorbet. You can I'll let you take that. I might go in there. I'm not gonna let you steal that from me. I like it but not that much. Oh, that is awesome.

This is one of your favorite desserts in LA, right?

It is. I mean, it's just because it's so fun and it's fun to share, and it's just a little bit ridiculous and extravagant, but I'm using my hands. How's that?

It's a great vibe. You gotta, you know, get dirty. I'm kind of excited too about this macaroon, but I know you are too, so I'm gonna let you know. I think things are about to get really crazy. We're just digging in with our hands. We're getting carnal over here. What if I was to double dip? I wouldn't even care. I bit and I'm gonna dip. I think you should do it. Um we're cool. It's all good. Apparently, Krista, they've called me back to set upstairs. But I think I'm just not gonna go. What do you think?

You're not going anywhere. You're staying here with me. We'll just hang out.

Yeah. I'm sure there's some old Bachelorette episodes we could just put on and just keep eating. We've got the wine. You won't tell anybody, will you? Go back.

Heck no. Girl's night. Secret's safe with me.

Cut it because I'm not going back.