A Quote by Shirley Chung
Physically, this season of Top Chef was very challenging. We stayed up for 48 hours for the BBQ challenge; we ran around in a hurricane. I got sick, had a fever, lost my voice, stuffy nose, but kept competing.
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I first got sick after I had my daughter, Kimberly, 21 years ago. I'd always been energetic and never had any serious medical problems. Then I got very sick with a high fever. They told me I had mononucleosis. I became pregnant right away with Sean, and after he was born, I never seemed to recover.
I had sinus surgery the day after Christmas and it has been the worst surgery of my life. Very painful. And on top of it everyone of course thought I got a nose job. Which is so funny because if you know me I would have told you I got a nose job I'm not gonna keep it a secret.
In the early 1980s, I got into a war with my management - they just kept on suing me and I lost everything. So I had to go out on tour to make sure the electricity stayed on.
In the early 1980s, I got into a war with my management - they just kept on sueing me and I lost everything. So I had to go out on tour to make sure the electricity stayed on.
I remember when I was very young, I had a fever - a long rheumatic fever in bed for four months. And in the days, I stayed alone with the maid. I only had my father's books with me. They were fantasy books about ghosts, and also books by Edgar Allen Poe that made a forever impression on me.
And one of the things I want to say, Wolf, is we're 100 days from hurricane season, and we've got to start focusing on what we're going to do to make ourselves ready for the next hurricane.
Physically I'm not as strong as I was, but I try to make up for it mentally. It's a big challenge, and I relish it, competing with guys half my age.
I eat like a maniac when I am sick. My attitude is if I am going to die anyway in the next 24-48 hours, I mind as well live it up.
I come from Maceio, where it is very hot all year around. I moved to Florinoples in the south, which is very cold. I passed the tests that were asked of me there, and that got me the move to Germany. I could have stayed in Brazil, but I wanted the challenge.
You can't put a title card at the head of the movie and say, "Well, we really had a bad problem. You know, the actor got sick and it rained this day and we had a hurricane."
It was tough to write. We had the shadow of "Lost" hanging around and I just kept saying, "Guys, we need to take a really wide birth around 'Lost.' We're going to get lots of comparisons anyway, but we need to prove, within a couple episodes, that it's not 'Lost.'"
Around the time I opened my second restaurant, Etta's, I had just finished judging at the Jack Daniels World Invitational BBQ Championship in Lynchburg, Tennessee. Back home in Seattle, my goal was to recreate the sweet and smoky taste of that BBQ using our local wild king salmon instead of pig.
I got lost one time for a couple hours. It was pretty bad. I got lost in a creek, and I couldn't find my way back. The cops even had to come.
I like cooking, but I don't think I could be a chef. Everyone from the ground up does terrible hours, whether you've just walked in off the street and you've got no experience, to whether you're the head chef. You can work 14 or 15-hour days. It's really, really intense.
I had been working on some mechanical issues before I got called up. When I got called up I was focused on trying to be mechanically correct instead of enjoying the moment and competing like I had always done which is probably the main reason to why I wasn't very successful in my first start.
We are not really privy to all that crazy stuff that goes on in the show. I go to work, eat, and talk about food. The wild things happen when we aren't around. I expected Top Chef to last three or four seasons and we are now shooting season ten.
