While she could have won a victory at Kitchen Casino, Danielle Duran-Zecca rolls the dice on the new competition, The Globe. Whether or not the end result is a trip to an exotic place, this new Food Network spectacle inspires a certain culinary creativity on the plate.
Recently, FoodSided spoke to Danielle Duran-Zecca about her experience on The Globe, the concept of Italian New Age, and culinary trends. Combining culinary techniques and heritage, his culinary point of view appeals to many people.
While there are many food terms and descriptions, New Age Italian is not necessarily a style of cuisine that can be found on some restaurant menus. But, the concept is more familiar than people might realize.
According to Chef Danielle, âItalian New Age is about not staying between the lines. It’s about taking a base of pasta, pizza, or whatever you’re familiar with and making it your own. It’s fun to answer this question now that I’m in Italy and experiencing this new Italian age every night. The best way to describe this style to home cooks is younger, adventurous chefs who have no limits and simply cook delicious food.
While there is a sense of culinary adventure, Chef Danielle delves into her heritage. She said, âMexican flavors are my wheelhouse – they are the primary inspiration for my dishes as I think back to the things my grandmother would do or the trips I would take to Mexico just to eat! Being a Mexican chef, it was hard to find my voice at first. Mexican food back then was not what it is today, and some things that I thought most people wouldn’t like or try, are now on menus everywhere. People are more adventurous!
While Chef Danielle continues to find connections between food and culture, the truth is that the right food on the plate depends on the ingredients used. Similar to how California cuisine showcases fresh, local flavors, Chef Danielle appreciates how this concept applies to some of her favorite dishes.
She said, âI believe in seasonal cooking and I love being back home for the luxury of our farmers markets. To me, it’s like a kid in a candy store. I base my menus on what I see fresh and in season and at its peak. If you have a great product or ingredient, you don’t need much else in a dish; that speaks for itself.
While local farmers’ markets can point a dish in a particular direction, the reality is that Chef Danielle drew inspiration from her travels around the world. This love of travel began again at a youngster.
Specifically, Chef Danielle shared, âI love to travel. As a teenager I was very lucky to travel with my family to many places and growing up it was the best form of learning and expression. If I had to choose a place I would say Kyoto – I am fascinated by the techniques and art of Japanese cuisine. I think it would open my eyes to more flavors to see what other chefs are creating. The best part of the trip is meeting amazing new people and eating together!
In many ways, this travel influence is part of the reason many people are captivated by Food Network and Discovery +, The Globe. Although Chef Danielle has experience on Food Network, this show is not like other culinary competitions.
Chef Danielle revealed, âThe Globe was really about food. Yes, the other shows were fun and shouldn’t be taken too seriously, and they bonded me and won me victories along the way, but The Globe was about passionate chefs cooking their hearts out for some of the best chefs in the world. It was the experience of a lifetime! How many people can say they cooked for Masaharu Morimoto, Daniela Soto-Innes and Robert Irvine on the same day. “
After her experience at the Globe, Chef Danielle reflects on the next big culinary trend. Although speculation is difficult, she shared her thoughts. She said: âI feel like a lot of new food trends are coming, but I really feel like Mexican cuisine is emerging with new trends and exciting pop-ups. For me, my âMexicanâ cuisine is not a fusion, but rather an elevation of the best of both worlds. I think you will see more combinations like this, but well executed.
The Globe can be broadcast on Discovery + and is broadcast on Food Network. Chef Danielle Duran-Zecca owns a restaurant in California, Amiga Amore, a catering business and a hot sauce business.
Have you watched The Globe? What did you think of chef Danielle Duran-Zecca on this Discovery + food TV show?