How do you and your assistants create a version of your competitor's recipe?

"Stephanie (Banyas), Miriam (Garron) and I sort of conference ... They do the research and I drive what the flavour profile would be. We just go to the kitchen and mess around a little bit. We don't try to perfect it in there. We just get used to the technique or the ingredients. There are certain ingredients and flavours I'm more gravitated towards so it sort of has my signature on it."

Which is your favourite challenge?

"I loved doing one with sticky buns with Joanne Chang of Flour bakery (in Boston). Then there were the puffy tacos in San Antonio with Diana Barrios Trevinos (of La Hacienda de Los Barrios). That was great. There was the macaroni and cheese in Philadelphia."

You really don't mind losing most of the contests?

"I don't mind. 'Throwdown!' really is not about winning or losing. It's about showcasing these people more than anything else. When I first pitched the show, it didn't have the results. You watch people taste and give their reactions.."

Were you ever surprised on the show?

"I was actually surprised by (pastry chef) Francois Payard with the Buche de Noel throwdown. I didn't know he knew what was happening and then when I showed up to do the throwdown the crowd was there and he was gone. He came in from the back and kind of turned the table on me."