The fan favorite talks about her experience on the HBO Max show and passion for her community.
The new HBO Max reality solid food contest serial , The Big Brunch , has chop-chop become one of this winter ’s must - see television receiver show . Helmed bySchitt ’s Creekco - Divine Dan Levy , The Big Brunchhighlights the report of 10 chefs and their impact on their local communities as they compete to win a $ 300,000 award . Among the contestants from around the state is the devotee - fave chef / baker / scone fag Danielle Sepsy .
As the owner of New York City’sThe Hungry Gnome Catering & Baked Goods , Sepsy is the mastermind of one - of - a - kind sunbaked eats ( rosemary and beloved cooky , anyone ? ) . She instantly struggle in the series by put her discrete pinch on a brunch staple : scones .
Sepsy ’s passion for cooking began at 13 when she started her own scone business out of her parent ' family . Since then , she has continued to receive eclat for her cup of tea , but she ’s also managed several eating place in some of NYC ’s prima luxury hotels , including the Peninsula , the Plaza , and the Waldorf Astoria .
HBO Max
Exclusively forThrillist , Sepsy share her formula for cacio e pepe , one of her theme song dishes . In this grit - like twist on fundamental Italian flavour , Sepsy was inspired by the Cream of Wheat she ’d regularly consume as a tiddler . “ You ’d ordinarily recollect of it as a breakfast item that might be sweet . It ’s something that I maturate up eating in my house all the time . ” Sepsy says . “ So , I make a savory reading of Cream of Wheat . It ’s a peachy base to put poached eggs on top . you’re able to add some sautéed veggies and build a beautiful dish , or just have it on its own . ”
Below , Sepsy tellsThrillistabout the priceless experience she gained onThe Big Brunch , her experience as a chef and baker for more than 10 years , and deal her must - try formula .
WithThe Big Brunch , I apprize that it ’s more than just the food . The producers did a great job showcasing each chef ’s personality , desktop tarradiddle , and how you all shine in your communities . What are some things you learned from the other dissenter and boyfriend chefs?They always stay fresh me gainsay myself and wanting to do better , specially in the kitchen , but also as an individual and a human . Chef Roman , for instance , is such a gifted chef . Vegan culinary art is one thing , but then he ’s just a mad scientist in the kitchen creating these things that I have never even find out of — earn chicken out of flour that he ’s washing and creating the glutinous fibers that are turning into what looks exactly like a chicken second joint . It blows your mind . He owns a eatery where you’re able to still eat if you ca n’t afford to pay . It ’s totally funded by the residential area . It ’s such a beautiful matter . It made me realize how much more I want to do for my residential area .
Also , speaking of motivation , you had awesome jurist . There ’s Sohla El - Waylly , Will Guidara , and Dan Levy . What did you appreciate about them?You observe Dan Levy , and he take in such unbelievable television set , correct ? But you never know how they ’re break to be in person . He wowed me every day . He is so genuine and so authentically and unapologetically him every single day . He ’s altruistic and was there for us and desire to do whatever he could to make us successful during this whole experience and to make us comfortable . He would keep saying about the whole experience that it made him trust in humanity again .
My background is in fine dining in restaurants and five - whiz hotels , where I supervise the restaurants . So , figure somebody like Will , who was the general managing director of [ Eleven Madison Park ] , the best restaurant in the creation in my very own metropolis , New York City , and having him eat my intellectual nourishment and critique me and be there with me every day was surrealistic . I rate his sentiment so much . He has such a critical eye and a hang for hospitality through and through .
Then , I knew Sohla fromBon Appetitand play along her on societal medium , but I did n’t know as much about her until I was on set . We kept saying she has this special gene some hoi polloi carry where they have this charming tongue where they ’re hypersensitive and can taste thing that others ca n’t . I cuss Sohla has that gene because she can describe intellectual nourishment so attractively . With every critique , I felt it was beneficial , instruct me so much , and kept me striving to do more . It allowed us to really grow so much in a unretentive amount of time .
buzz off into brunch itself , what ’s your favorite aspect of it?I have a vast seraphic tooth , but I love a savory - sweet combination . Any meal with a cheeseburger with a fried fluid testicle on it and a stack of flannel-cake smothered in sirup and coffee chip is everything to me , flavor - wise . I love going with a chemical group of friends and menage where we regularise a little bit of everything and part . It has this corking sense of residential area around it , and it ’s relaxed . I feel like you do n’t have to feel too buttoned up when you ’re at brunch . You ’re just casual and relish yourself . Being a baker , too , I experience like it ’s a repast period where I really shine because I can create a baked component in every beauty that I make . These savory - mellisonant combination that are exceedingly playful , fun , and nostalgic for citizenry let my baking skills to shine during brunch .
You ’ve been baking and manipulate for more than 10 years and are now on tv set . What have you get word the most from your career as a chef and baker?I’ve met masses and have the great unwashed who work for me and with me every day from all different cultures all over the macrocosm and different age stray , you name it . I ’ve had the pleasure of learning about their civilisation each 24-hour interval . Every Friday , we have a fellowship repast . unremarkably , one or two people will amount together and cook that repast . But , every week , it ’s something different . I have some amazing Mexican employees and one cleaning woman , Martha , who crap chicken mole . It ’s her mommy ’s formula from Mexico . You see the love and nostalgia derive through in these dishes . That ’s been such an unbelievable part of being a chef . These are thing you ca n’t learn from a text .
Sepsy Made: Cacio e pepe farina
wee two service ( side dish lot )
Ingredients:•3/4 cup beef stock•1/4 cup half and half•3 tablespoonful Farina Cream of Wheat•1 tablespoonful grated Pecorino Romano cheese ( plus more for garnish)•Fresh cracked calamitous pepper and purloin salt•1 tablespoonful of salt butter•1 large egg yolk
Instructions:1.Combine the beef stock and one-half and half in a wad . bestow to a furuncle on medium / low heat.2.While whisking , add together the Farina to ascertain there are no gawk . bestow a pinch of common salt and hatful of loopy smuggled capsicum pepper plant to try . Cook on down heat until the mixed bag thickens slightly.3.Whisk in the butter until melted , follow by the Pecorino Romano cheese . While whisk , add in the egg yolk to avoid curdling . This will add some profusion and flavor.4.Ladle into serve sports stadium and top with a mizzle of respectable quality surplus virgin Olea europaea oil color , a little rap of butter , a scattering of more Pecorino Romano , and impudent cracked black pepper.5.Eat it on its own or as a side with a bacon , ball , and cheese sandwich ( my favourite ) , or customize it as the cornerstone of a beautiful main course . you’re able to top it with sautéed Green River and poached ball for an even more solid meal .
