Airis Johnson Chopped
Johnson won the episode titled, "Feel the Burn, " in season 35 of Chopped. Currently, she works as a private chef for high profile clients and oversees her own line of spice blends called AIRIS FOODS. She also serves as an adjunct Instructor at the Johannesburg Culinary and Pastry School in Johannesburg, South Africa under her company, Airis the Chef, LLC. Additionally, she mentors high school students and adults about the culinary industry.
Airis johnson chopped egg
Currently, Airis works/plays as a, private chef and caterer (Airis the Chef, LLC. ), Chef instructor, consultant, avid world traveler, food blogger and owns a line of all natural spice blends and other food products called AIRIS FOODS. In 2017, Chef Airis became a Food Network's CHOPPED Chanpion. Airis brings all the flavors that she experiences and is inspired by from around the world, mixed with skills and technique and most of all LOVE for FOOD and PEOPLE to all of her clients.
For the past year and a half, Albany Tech's Chef Todd White has been teaching the kids how to plant. "Getting them to be able to enjoy this process and grow their own food, they're more likely to eat that food, " said White. And they do. All of the food becomes a healthy snack at the club. Greens and kale are the latest crops to sprout. "Hopefully they're sharing that with their families because we know in Southwest Georgia there's a huge problem, early onset adolescent diabetes and obesity, " said Albany Boys & Girls Club CEO Marvin Laster. Staff members are breaking down those health barriers one plant at a time. "I didn't know you can get butterflies on the trees and it help it, " said Malone. "Strawberries grow close to the ground like these leaves right here. " Airis Johnson was thrilled about The Healthy Place. "The way the kids are so interested in what's being grown, and they want to taste everything, " said Johnson. "I think it's wonderful. " White hopes the Boys & Girls Club's Healthy Place turns into a community garden for everyone to plant fruits and vegetables.
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As a sub, she had to be prepared to go on the show at a moment's notice if one of the original chefs couldn't complete the first round of the competition. Afterward, the producers called her in for another on-screen interview, but once again she ran into the same scenario. Finally, after a couple more months, there was a spot for her. She had two weeks to prepare. She focused on her state-of-mind by doing self-actualization exercises. "You have to know how to cook, " she continues, "and you have to understand flavor to be on the show. The judges are actual chefs. They're looking for dishes that look good and taste good. " Johnson's journey began in college when she began cooking her meals instead of eating on campus. As she prepared different dishes, more of her friends opted to eat her meals instead of the cafeteria. After graduation, she moved to New York. While working at the Red Cross recovery department in finance, she began attending culinary school. After graduating, she was part of the team at New York City's first Shake Shack at Madison Square Park.