forthelulzac

Hi, Cat! I love what you do and I think you're one of the most innovative chefs out there. What was your most challenging iron chef ingredient? Who was the most challenging competitor? Do you really only get an hour and when that thing rises, is that really the first time you see the secret ingredient? Does the iron chef pantry automatically have things like black truffles or really obscure things, or are those things you have to bring yourself?

Basically, how much of that and other cooking challenge shows are real?

How do you feel about vegetarians? I sometimes think that vegetarian cooking is more difficult, because you have to really conceptualize your main dishes, etc. But it seems like a lot of chefs sort of scoff at vegetarianism (I'm looking at you, Michael Symon).

What do you study?

Pretty into the stroganoff, huh?

Where does your money come from? Who pays for you to travel around taking photos?