The team at EatMore DrinkMore was super excited when we scored an interview with Top Cheftestant, Arnold Myint. He is definitely one of the most colorful and exciting contestants we have seen in several seasons of Top Chef. Arnold won the Top Chef Mount Vernon Picnic Challenge with his lamb kofta, that looked absolutely delicious. Who loves lamb? We love lamb. Arnold was kind enough to answer our many questions, so make sure you continue to tune in and cheer him on this season!
Before coming on the show, Did you practice cooking with a strict time limit to prepare yourself for the challenges?
Not really, I didn’t really cross train. I am familiar with the show and was basically just really excited to be challenged and play! Sounds like a bad strategy huh? I am just psyched to be on the show!
During the challenges, are you able to pull from things you have made and are comfortable with or are the challenges so specific that you always have to come up with new ideas on the spot?
I was always thinking of things that I do well and how they applied to specific challenge scenarios. But for the most part, I kind of ‘winged it’. I also tried to be a little different with my dishes by introducing exciting flavors and combinations. My goal was to represent my city and myself as who I really am.
Did you practice/memorize one or two desserts since that has often been the downfall of chefs in previous seasons?
I actually staged at a local bakery for a month. We baked and baked so I definitely prepped for dessert. That’s why I made a cake for my first challenge, (well, aside from it also being my ‘birthday cake’). I didn’t want to forget the recipe so I did a dessert to get it out of the way!
Does everyone cook for each other in the house or are you too exhausted after the challenges that you order in?
I cooked in the house a lot. I felt like it was needed to end the day…to give us all closure. We were exhausted and a nice meal, sitting around the table and reflecting with my new family, was a good way to end a hectic day.
Did you get a chance to visit the DC restaurant scene during your time in Washington? Any favorites?
Yes I actually ate out a lot. I went to Restaurant Eve in Alexandria. Despite minor mishaps with a Skate Wing dish during a tasting menu, I found myself there for lunch quite a bit; great food with tons of integrity. I also really enjoyed a more casual place called Columbia Firehouse. They have these baked oysters that are amazing and my server had the most adorable and energetic personality. In Adam’s Morgan, there is this place called Slaviya. They serve some sort of Eastern European ‘Tapas’ which I found quite interesting and fresh. I enjoyed Shaved Cows Tongue and a bottle of Veuve as the sun set.
What is your idea of comfort food?
Food that you eat sitting on your sofa in sweatpants and house slippers. For me, this could be anything from pate and cheese to a big bowl of pasta, Indian food or roasted chicken.
Clearly, you are the most stylish chef we have seen on Top Chef in a long time. Any tips for getting stains out?
LOL, Stylish? You must have noticed my Louis Vuitton Knife Bag! Well, if you don’t get dirty you won’t have this problem! (jk) I do know that salt will help with oil spots and that dabbing White Wine on a Red Wine spill tends to work better than soda water.
Do you always dress well when you’re cooking or is it just for the TV cameras?
I always dress for work. It is a part of my approach. I feel that one’s self image is a first impression of what my guests are about to experience. I mean, think about this: how would you react if you walked into your hotel room to an un-made bed?
Did you get a chance to go shopping in Georgetown? Where did you shop in DC?
I did shop, DUH!!! But not for clothes, I tried, but Nashville has everything and at home, the shops know me and my size. I did find this amazing glassware shop in Alexandria called ‘The Hour’. I purchased an antique 1950-ish Fred Press martini set which consists of 6 small martini glasses and a carafe painted with Indonesian imagery in turquoise and 22 karat gold. It is stunning.
What kitchen tool could you not live without?
As I mentioned before, that would be my Sous Chefs Sebastian and Crystal. They are quite good.
Any advice for readers that struggle in the kitchen?
Do it because you love it. If you are not passionate about something, then whatever it may be will feel like a process. If you struggle in the kitchen but love food, then take things slow, master fundamental techniques and don’t be ashamed of following a recipe. If you hate cooking and find that your food really sucks…maybe it’s best to just order take out.
What would you like your last bite of food to be before you die?
Hmmmm….Chive Dumplings? (I think Tracey Bloom would concur)
Was it difficult living in a house with all of your competitors?
No, not at all. I toured all my life and was used to living with people. I enjoyed everyone in the house, hope they felt the same about me. I wasn’t the snorer!
We love Nashville and can’t wait to visit soon. Besides your restaurants, can you give us your favorite spots for Breakfast, Lunch and Dinner?
I love Nashville too. Well…aside from Brunch at Cha Chah, Lunch at Suzy Wong’s and Dinner at PM….there is my parents place, and my uncles place…LOL. I enjoy Chopped Liver and Motza Ball Soup at Noshville, Lunch at Nero’s Grill; I usually get the Chicken Salad Melt on English Muffin, and for dinner, I die for Cityhouse. There are great places to dine in Nashville. I am on the board of an organization called The Nashville Originals. We are a group of independent restaurants that work to promote, eat and support local eateries.
