Celebrity chef Michele Ragussis is perhaps best known for her runner-up performance on season eight of “Food Network Star” on the Food Network. Her experience as Executive Chef at the Pearl Seafood Restaurant & Raw Bar in Rockland propelled Ragussis to a final four finish on the show and had lesbians everywhere salivating – about her cooking, of course.

These days Ragussis’ career is booming with an upcoming appearance slated for NBC’s new summer show “Food Fighters” and a stint as judge on the Food Network’s “Beat Bobby Flay” which is scheduled to debut in March. Ragussis is also working on a line of gourmet butters which are sure to put a sizzle in every lesbian’s sauté pan.

In between meals, Ragussis agreed to play along with us for a Fast 5.

1. Tell us one thing about you that most people probably don’t know, but you’re willing to share.

I’m really a softie even though I look tough.

2. If you could wake up tomorrow with one talent or skill you don’t presently have, what would you want that to be?

I’d like to have the talent to be a tattoo artist.

3. Finish this sentence: “I think the key to being happy is…”

I think the key is in truly knowing who you are.

4. If you had to give up one of the following for an entire year, which would you choose to live without: cell phone, television, hair products or chocolate?

Chocolate.

5. What’s the last book you read?

The last book I read? Hmmm; I don’t remember. Does Bon appetite magazine count?

(Given your profession, we’ll let it count, Michele.)

Keep up with Ragussis at her “Chef on a Pier” blog or find her on Facebook and Twitter.

The post Fast 5 with celebrity chef Michele Ragussis first appeared on Lesbian.com.

“Next Food Network Star” contestant Michele Ragussis

BY NATASIA LANGFELDER
Lesbian.com

Most people know chef Michele Ragussis for the sunny personality and wicked knife skills she demonstrated during her run on the “Next Food Network Star.” While she didn’t land in the top spot, the Connecticut-born, Brooklyn-based chef finished in the top three and won over scads of devoted fans with her homey New England cooking style.

“Next Food Network Star” is Ragussis’ most recent claim to fame, but it wasn’t her first turn in a reality television kitchen – you may have seen her as a contender on “Chopped” or “24 Hour Restaurant Battle.”

If you want to talk culinary credentials, Michele is of Italian/Greek descent and was born with a love of food flowing through her veins. A Johnson & Wales graduate, she has over 15 years of restaurant experience and is currently lending her talents to The Pearl restaurant in Maine.

In this exclusive video interview Michele dishes on behind the scenes happenings on “Next Food Network Star,” tells us why she thinks so many female chefs are lesbians and shares what she has in store for the future –all while demonstrating how to make a delicious seared scallops with New England style creamed corn dish.

Seared Scallops and New England Creamed Corn

Ingredients:

8 scallops
8 ears corn on the cob
Fresh basil
Heavy cream
Sugar
Olive oil
Salt & pepper to taste

Directions:

Shuck ears of corn and slice the kernels off the cob. Add olive oil to sauté pan and heat. Add corn and salt and pepper to taste. Let cook for a few minutes and then add enough heavy cream to cover the corn. Increase heat and add a handful of sugar, Allow to cook until cream reduces, approximately another 25 minutes, stirring occasionally. Add some chopped fresh basil and cook for another 5 minutes.

While corn is cooking, heat a pan with olive oil and sear the scallops on both sides until they are golden brown.

To serve, spoon creamed corn onto plate, arrange four scallops on the creamed corn, and garnish with fresh basil. Makes a great romantic dinner for two!

When Natasia’s not interviewing reality television chefs, she’s just a girl, writing about girls in New York City. Read more of her work at Hot Femme in the City.

The post Exclusive: Going down in the kitchen with chef Michele Ragussis first appeared on Lesbian.com.