Eddie Gilbert was the third contestant to be eliminated on Season 5 of “The Next Food Network Star” this past Sunday. Gilbert made a watermelon/red onion/feta salad that one judge claimed was “indedible,” and he was on the elimination block each of the first three episodes. We had the chance to ask Gilbert a few questions (thanks Food Network and Electric Artists!) about his experience on the show and what the future holds:
Premium Hollywood: Do you think you should have chosen your own recipe instead of using a Paula Deen recipe, and do you think that was ultimately your downfall?
Eddie Gilbert: It wasn’t an exact recipe from a Paula Deen cookbook. I definitely put my own spin on it. As far as it leading to my downfall, I don’t know.
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Nothing like being thrown into the fire, huh? Last night, Season 5 of “The Next Food Network Star” kicked off with the ten finalists meeting in their cramped living quarters, and then being basically being thrown into a cage with wild animals…..well, you know what I mean. They had to cater a party for the network’s “sweet 16” party, where celebrities and Food Network stars would be eating their creations and critiquing them. Yikes.
The ten (Brett August (Washington Heights, N.Y.), Katie Cavuto (Philadelphia, Pa.), Melissa d’Arabian (Keller, Texas), Teddy Folkman (Alexandria, Va.), Eddie Gilbert (Manhattan Beach, Calif.), Jen Isham (Orlando, Fla.), Debbie Lee (West Hollywood, Calif.), Jamika Pessoa (Atlanta, Ga.), Michael Proietti (New York, N.Y.) and Jeffrey Saad (Los Angeles, Calif.). were broken up into two teams of five, with Bobby Flay picking those teams. Bretty, Teddy, Jamika, Melissa, and Jen made up one team and Michael, Debbie, Katie, Jeffrey and Eddie the other. Each team had $1200 to shop for their ingredients and five hours to prepare their dishes. The event would be held at Alex Guarnaschelli’s Butter restaurant.
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