Farm & Table’s Executive Chef, Carrie Eagle was featured in Food Network’s Chopped on January 31!
In the end, Carrie Eagle was the lone chef left standing.
The Duke City resident, who is the executive chef at Farm & Table, won $10,000 after beating out the competition on the Food Network’s “Chopped,” which aired Tuesday night.
The series pits four chefs against one another as they compete for a chance to win $10,000. The chefs have to create an appetizer, an entree and a dessert. The episode’s theme was “game day party.”
Eagle competed against Jon Rosa from Harlem, N.Y., Dean Dupuis, from Washington, D.C., and Pete Santero from Passaic County, N.J.
The four chefs competed by reinventing mac and cheese for the appetizer round, artichokes in the entree round and a stadium starch in the dessert basket.
“I like the energy,” she says of the show. “I wouldn’t make a career of cooking on TV. But in the competition setting, I like the opportunity to have a set of challenges and come through.”
Eagle has been at Farm & Table for close to two years and has had to cook to get a few jobs in her life.
“Having been in those high-pressure situations, I felt that it prepared me (for the show),” she says. “I opened my basket and I counted the four ingredients and began to work. It was intense.”
“Chopped,” hosted by Ted Allen, is in its eighth season on Food Network.
Written by: Adrian Gomez for the Albuquerque Journal
