The 24-hour clock by no means stops, olivia ostrow There could be no different means. The Miami, Florida-based chef is gearing up for the season 3 premiere. 24 in 24: The final surviving chefHowever her preparation for the high-stakes competitors was surprisingly minimal.
“I watched one episode and I felt like that was the correct quantity of analysis,” she tells ET. “Then I believed, ‘Okay, individuals are exhausted and making questionable choices. It is good. I am prepared.’ … I am French. We’ll simply wait and see after which do our factor.”
Her strategy within the kitchen is equally instinctive. “I dwell within the second, and cooking for me is nearly like music,” she says. “Generally it feels jazzy and really improvisational, generally it feels classical and exact, and different instances it appears like an entire boy band second.”
Quite than be intimidated by the cameras, Ostrow leaned into the construction of a TV present through which 24 cooks compete in opposition to one another nonstop for twenty-four hours over eight shifts, 24 challenges and a $100,000 prize.
“I really like the chaos, the tempo, and that barely turbulent power the place generally issues can go very nicely and generally issues can go very flawed,” she says.
She additionally drew on her administration expertise. Maison OstrowThere, she redefines kosher eating via the flavors of the French Mediterranean.
“Working a restaurant in Miami is already a actuality present,” she explains. “It’s a must to juggle every part, individuals are dramatic, and timing is every part. … Being beneath stress really helps me.”
Nonetheless, Ostrow had his limits.
“I realized that I can survive with out sleep, on pure adrenaline and stubbornness,” she jokes.
For viewers tuning in to the sequence, hosted by Michael Symon and Esther Choi, Ostrow instructed, “Get one thing that you may eat with one hand, as a result of you are going to be screaming on the display such as you’re the choose.”
24 in 24: The final surviving chef will premiere on Meals Community on Sunday, April 26 at 8 p.m.
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