"Not in a million years I thought I was going to be a chef because back in the 90s in Brazil, being a cook, it was very blue collar and you did that if you don't want to go to university. Back in the day, there was no Michelin guide, there was no prestige, there was no recognition in Brazil at the time."
"It was the first time in my entire life that I read or I saw somebody talking about food like it was poetry, and that for me was like a big bang moment that my entire life just made so much sense. The fact that like my mom wouldn't say I love you, but she would make me my favorite."
Sherry Cardoso, Chef/Partner at Brooklyn restaurant Cynthia, competes in Top Chef's 23rd season alongside 17 other chefs. Hosted by Kristen Kish with judges Tom Colicchio and Gail Simmons, the competition determines weekly eliminations leading to a winner. The grand prize includes $250,000 from Graza Olive Oil, a Food & Wine magazine feature, appearance at the Food & Wine Classic in Aspen, an exclusive dinner at the James Beard House in New York, and presentation opportunity at The James Beard Restaurant and Chef Awards in Chicago. Cardoso grew up in Brazil where her mother expressed love through cooking. Moving to the United States at age 14, reading Ruth Reichl's memoir transformed her perspective on food as an art form.
Read at www.amny.com
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