Our Terms and Privacy Policy will be updated 9/15/14. By continuing to use AOL, you agree to the updates, and to arbitration of disputes. More. Hide message

San Francisco-based chef Josie Smith-Malave packed her knives this week on Bravo's Top Chef: Seattle. This was Smith-Malave's second time around on the hit reality series and she admits that she learned a great deal between the two seasons. "I've grown since the last time [I appeared] on the show," says Smith-Malave. "This season, I brought to the table a lot of the things I learned: Not just cooking styles but execution and being able to finish a challenge. Execution is key."

We sat down with the chef to learn her top cooking tips. Check out the slideshow above to learn what type of cuisine can get you in and out of the kitchen quickly, which type we don't see enough of in the US and more!

 

Tags: Asian

Updated Terms of Service | Updated Privacy Policy Corporate Site | Advertise With Us