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!

 

More From Kitchen Daily:

5 Ways Americans Are Eating and Preparing Food Wrong 5 Ways Americans Are Eating and Preparing Food Wrong
5 Ways Americans Are Eating and Preparing Food Wrong
Order This, Not That: Pizza Order This, Not That: Pizza
Order This, Not That: Pizza
Refresh Your Meals With These Olive Oil Alternatives Refresh Your Meals With These Olive Oil Alternatives
Refresh Your Meals With These Olive Oil Alternatives

Tags: Asian

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