Naples Chef Kayla Pfeiffer participated in the Food Network show “Chopped” on Tuesday. How was her performance?
Host Ted Allen questioned Pfeiffer about her feelings about her triumph after revealing that she had won $10,000 on the “Chopped” show.
“There’s nothing better than a victory,” she said.
“Go tell everyone in Naples,” judge Geoffrey Zakarian continued, according to a recent article by Dave Osborn and Diana Biederman of Naples Daily News.
What ‘Chopped’ star Kayla Pfeiffer prepared on Tuesday night
Pfeiffer served an alligator heart covered with za’atar and snow pea chimichurri in the initial round. She prepared roasted squab with pureed beet and puntarella for Round 2.
Additionally, Pfeiffer prepared monkey bread with licorice cream and balsamic-candied kumquats for the dessert round.
Who is Kayla Pfeiffer?
Kayla is the executive chef and partner of the Bicyclette Cookshop, located in North Naples off Vanderbilt Beach Road.
Prior to this, Pfeiffer worked as an executive chef at a number of well-known restaurants in Naples, including The French, Bar Tulia at Mercato, and a brief period at PJK Neighborhood Chinese, where she executed concepts established by others.
What to Look For
Pfeiffer was chosen for the show, and she recorded her episode in December 2022—months before PJK Neighborhood Chinese, which is mentioned on the podcast, opened its doors and before Bicylette Cookshop was even an idea.
Every competitor shoots a one-minute bio about themselves and their careers on the first day. Pfeiffer credited her father, a chef as well, for inspiring her love of cooking.
In order to highlight her unique qualities, Pfeiffer made a “simple” raviolo with egg yolk. The standout element? Her sabering of a bottle of Champagne for the sauce was captured on camera. She also included caviar.
Despite the dish’s stunning appearance, her introduction was not evaluated.
The competition begins on day two, with a chef eliminated from moving on to the next round following each round. There is tight adherence to the time allotted for each dish.
Pfeiffer stated, “You have to keep it simple in that time frame.”
Everyone had trouble finishing the squab entrée, but Zakarian commended her for the wise decision to cut the bird in half and remove the backbone.
However, because the competing chefs and judges are kept apart during the culinary process, Pfeiffer didn’t know of his accolades until last night.
He also praised the addition of goat cheese to the beet hummus, but not everyone on the panel agreed with that change.
Desserts at Bicyclette Cookshop are delicious but straightforward. According to Pfeiffer, she “can wing it, but I don’t necessarily like pastry.”
More like, rocked it.
This article originally appeared on Naples Daily News.
