When Denver chef Carrie Baird agreed to participate in “Chopped Castaways,” a new reality cooking show, she thought it would be a fun opportunity to take a Caribbean vacation while showcasing what she does best.
Baird, who has been a frequent guest or judge on cooking reality TV shows, had no idea, however, that she would be doing the equivalent of campsite cooking with the added challenge of building a kitchen from scratch.
“Not only do we have to cook, but we also had to build our own kitchen from all the (expletive) lying on the beach,” said Baird, chef-partner at Fox and the Hen and Bar Dough in Denver. That includes making a stove with a wood fire.
The new series, premiering Tuesday on Food Network, is equal parts “Chopped” and “Survivor” and puts 12 professional chefs to the test in a way like never before. Not only do participants have to put together a cohesive meal out of mystery ingredients, but they also have to complete physical challenges to earn those ingredients — and then they have to build essential tools such as cutting boards to use and cook over an open fire.
Typically, each episode of “Chopped” features a new cast of culinary characters. But this season is different in that the 12 original chefs remain until there’s just one left standing. The competition starts out in teams before eventually each individual has to fend for themselves.
In addition to logistical challenges, like tending to a fire and cooking over an open flame, chefs have to overcome being unequipped in many ways. Baird said she was only allowed to bring a limited knife set and, because there were no previous seasons to watch for inspiration, she ended up missing some essential utensils. For example, a spoon.
As a seasoned camper and river tripper, Baird was well equipped for living and cooking outdoors throughout the competition. However, being constantly exposed to the elements on a beach presented unique hurdles.
“It’s the equator, it’s very warm, it would rain, it was windy,” Baird said. “The hardest part was keeping sand out of the judges’ food.”
Additionally, many of the mystery ingredients were native to the Caribbean, like mangoes, coconuts, and plantains. But Baird said there were also some curveballs.
“Sometimes I watch ‘Chopped,’ and I’m like, ‘Don’t you want the judges to have a good meal?’” she laughed.
Overall, Baird said her “Chopped Castaways” experience was both hard and rewarding, and very different from shows she has done in the past.
Baird gained fame in 2017 when she competed on Season 15 of Bravo’s “Top Chef,” where she parlayed her penchant for “fancy toast” into several wins, becoming a fan favorite and finishing in the top four. She was also a contestant on Food Network’s “Beat Bobby Flay” in 2019, garnering attention for beating Flay with her “pork green chili huevos rancheros.” During Season 18 of “Top Chef,” Baird was an All-Star guest judge over eight episodes.
How far will she make it on “Chopped Castaways?” Tune in to the Food Network on May 12 to find out. Locals can also join Baird for a premiere watch party at Bar Dough that evening.
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Dining and Cooking