When Cowboy Kent Rollins tweeted us that he was appearing on Chopped Redemption, to say were were excited is an understatement. We first interviewed Chef Kent last August after his appearances on Chopped Grill Masters, where he became a fan favorite of ours and many others. We caught up with Chef Kent again to see what he has been up to since we last saw him on Chopped.
FP: Give us an update on what you’ve been up to since our last interview.
KR: Drove many a mile, built many a fire and met some really great folks. And there’s no telling how many thousands of sourdough biscuits my little sweet wife has cooked over this past year.
We cooked on some new ranches for their spring works, which is a great thing. It’s really important to us that we keep the tradition of cooking on working ranches with the chuck wagon alive.
Made a few trips to NYC and LA, which is foreign country for an ol’ cowboy, but I always like seeing new country. We also met some of the biggest Chopped fans from Alaska. They actually flew us out there to hang out with them and enjoy the scenery. You can read the whole story here.
FP: Sounds like you have been on lots of fun adventures…good for you and your wife!
Tell us about your experience on Chopped Redemption. How different was it from Chopped Grill Masters?
KR: I was a little nervous to go to the New York kitchen because I was out of my element. On Grill Masters, I was nervous, but once I felt fire, I was comfortable. But I wanted to show folks I can cook anything, anywhere, anytime.
FP: What was the most challenging ingredient to cook with? We know you didn’t like the bubble tea 🙂
KR: I think the most challenging ingredient was probably the vegan lobster. For a long time I thought they were saying “vegan” was the brand name… I didn’t have a clue. When you cook for cowboys, you aren’t serving them a whole lot of vegan or vegetarian meals. It felt like rubber to me. And I know there are folks out there that must like bubble tea- but I’ll just stick to sweet tea.
I also made a great friend in Chef Jeff Eng. He is a class act and a very talented chef. And it is always good to see Ted and the behind-the-scenes crew. They’re a very hard-working bunch.
FP: Any new projects in the works? Will we see you on TV again in the near future?
KR: We’re pretty excited about coming out with a new cookbook from Houghtin Mifflin Harcourt publishing. We are in the works of putting it all together now. We’ve cooked so many recipes that the beagle dog won’t even eat it anymore. There’s not an official release date set but we’re hoping for maybe later 2014.
There is some more TV, but we’re not allowed to talk about it yet, we’ll just have to keep ya’ll in suspense!
We have also been doing a monthly recipe and story for Western Horseman magazine the past year, which has been really fun. It’s a magazine I grew up reading and it’s good to be able to share some of our recipes. They’ve hired us on another year and we’re looking forward to it.
FP: A book, more TV…all sounds exciting! Please keep us posted.
Despite not winning, we thought you were great on Chopped Redemption. Any parting words?
KR: We got a lot of overwhelming response from folks all over the country and just wanted to give them a sincere thanks. It means a lot when people take time out of their day to sit down and email us. We heard a lot of encouraging words from folks. The loss still hurts, but when you hear from people about how they enjoy watching me cook and the way I carry myself, it means more than winning or the money. Friends are a whole lot more important than money, especially friends that enjoy cooking and food. Thanks Foodie Pleasure!
FP: Thank you so much for your time. We wish you luck with all your future endeavors!
For more information on Chef Kent Rollins, visit http://kentrollins.com. Also, make sure to like his Facebook page for updates from everyone’s favorite cowboy chef!