She told the Mercury News that the contest's culinary diversity and her talented fellow cheftestants were highlights of the experience, but the slow-food-lovin' chef wasn't into the breakneck pace of the show. Crenn revealed that on the first episode, she had to incorporate some funky ingredients into her cooking, such as sea cucumber, and hinted that fellow cheftestant Nate Appelman was pouring some haterade on her.
Not to mention she had to face a tough judging panel, which includes restaurateur Donatella Arpaia, sustainable food advocate Anya Fernald and Vogue food writer Jeffrey Steingarten.
It might explain why the chef may feel more at home at Luce. There she focuses on high-end artisanal, sustainable and seasonal New American cuisine with diverse influences, such as braised Niman Ranch beef short ribs with haricots verts, roasted cipollini and horseradish, or black cod with baby octopus, pickled peach puree, and spiced peach and summer herbs salad. If this sounds tasty, you foodie reality TV viewers will want to get a second helping of Iron Chef.