Adrienne and Joe are joined by Chef Diana Davila to discuss competing on Padma’s new show (America’s Culinary Cup), the pressure of cooking competition TV, and taking ownership of your story. In this episode, we also discuss:
Navigating the intense anxiety and public perception of competition television
Diana’s approach to Mexican cuisine: history, tradition, and innovation
Regional Mexican food divides: Chicago, Texas, California, New York, and Mexico
The creative process: mastering classic ingredients before reinventing them
A quick-fire food round on tacos, chiles, onions, and large-scale service
Walk-In Confession: Confronting sexism early in her career and standing up to kitchen intimidation
Follow Diana: @dianalache
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm
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