By: Β Deah Mitchell
Get to know Miami-native, turned Season 9 MasterChef contestant Shanika Patterson as she shares her rather unusual guilty food pleasure, how her previous career gives her a leg up on the competition, Β and the tea on that supposed beef with Chelsea.
TCV: You have a background in event promotions. Has this worked to your advantage or against?
SP: Β Β Yes, coming from a professional career in event promotions has definitely helped me in the competition. Having that background Iβve learned skills like thinking quickly on my toes, learning to work with different personalities and having a good amount of stamina.
Β TCV: Β You shared in episode 1 that your mother passed when you were 14. I can imagine she was an influential person in your life. Whatβs one thing she taught you about food that transcends the kitchen?
(Shanika fell quiet and I gave her a moment to collect herself before she began.)
SP: Β Sorry, about that. My mom was truly a great woman and I miss her. She meant so much to us.
TCV: My deepest condolences. I canβt imagine how that incident shaped you into the woman you are today. Β What was her name? Do you mind sharing?
SP: Β Sure, her name was Paulette Patterson. Iβm probably oversharing, but she died from ovarian cancer. I guess the thing my mom taught me was to always try new and different things, both in and out of the kitchen. I inherited her strength and passion for food.
TCV: Β In episode 5 we saw you struggle with the handling the crab before finding out youβre allergic to shellfish. Have the most difficult challenges on MasterChef been more mentally or physically demanding?
SP: That was the toughest challenge so far! It was both mentally and physically challenging because in the back of my head I knew it could have turned really bad with my food allergy. I just kept thinking about that trophy and the $250,000 check and knew I had to finish.
TCV: Being a home chef have you felt the pressure to βproveβ yourself against chefs who have been trained in culinary schools?
SP: βIf other people have more knowledge in any field it pushes me to research the subject and learn more about it. I Figure out ways to work harder to gain the knowledge and respect, but Iβm not intimidatedβ¦β
TCV: Β We all have favorite foods that we say are our favorites publicly. But whatβs your guiltiest pleasure that youβre embarrassed to admit?
SP: (She laughed before admitting the bizarre guilty food pleasure) βYou know the pork rinds that they sale in a bag?β
TCV: βOh yeah. Those are big in the south. Here in Texas we call them βskinsβ or βpork rindsβ.
SP: βWell,β she laughs, β I like to put rice wine vinegar on them and add spices on top.β
TCV:Β βSay what now?β I ask, somewhat amused but intrigued.
SP:Β βYeah, thereβs an art to it doing it properly though. The pork rinds need to sit in the vinegar for the right amount of time, so that itβs not too hard but not too soft. Then you add the spices on top. Itβs really good! Try it and let me know what you think!β She encourages.
TCV: Ok, we have a couple of minutes left, so letβs end with our viewerβs choice question submitted by a viewer from Arizona. Β If you had to prepare a dish for President Trump, what ingredients or what dish would you prepare and why?
SP: Hmmm, thatβs a good question. If I were cooking for any president I would make beef wellington with a red wine reduction, prepare cream leek soup as a side dish. Something royal and delicious. Regardless of our personal opinions, you always want to put your best foot forward.
After Chelsea was chosen as team captain and did not save Shanika from the dreaded βpressure testβ, the two looked as though they would be at odds. But the self-proclaimed βfemale version of Gordon Ramsey in the makingβ wants us to know that she and Chelsea are friends.
βSometimes in the heat of the moment we all say things we donβt mean. I like Chelsea and weβre all good.β
Shanika may enjoy foods with questionable flavor combinations, but one thing we arenβt questioning is how far this sexy chefβs talents and sharp wit will take her. With any luck, all the way to the top!
Follow Shanika on social media : IG/@cookinafterdark TWITTER / @chefshanika
Deah Mitchell is a freelance writer and culinary instructor who is publishing her first book entitled βCornbread & Collard Greens: How West African Cuisine and Slavery Influenced Soul Food.βWhen she is not writing, she enjoys planning food-themed events, traveling, reading and spending time with her family and friends. Follow Deah on InstagramΒ @whatdedesays
Great interview! Itβs good see and hear from women in passionate about food and knowing their journey is everything!
Thanks so much!
It sounds like you had a lot of fun doing this amazing interview π π π
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Shanika, i love you! I cheared so hard when you beat Emily – what a little witch! And she couldnt admit that salmon was a much better protein – sheesh!
You carried it though. I see your strength and dignity – love_it!
Shanika you are so full of yourself. I donβt know how you made it this far. You have evil in your eye.
I enjoyed her so much on the show! *spoiler alert* I just watched her get eliminated and I honestly don’t feel like watching anymore. The people who don’t like her seem to want her to be a meek little kitten. She was never rude, she just spoke her mind (when others were getting eliminated for lack of confidence or communication) and she didn’t take any mess. She could have smiled and been more diplomatic but everyone is not the same kind of person and she was never rude so I feel that she gets a bad rap. Keep shining sis, I am still rooting for you!