Kristen Kish HAS MADE THE CULINARY WORLD remember THE emotional power OF FOOD.

From winning Top Chef Season 10 to returning as the show’s Emmy-nominated host and NYT best-selling author, Kristen Kish has made the culinary world remember the emotional power of food. The chef and restaurateur behind Arlo Grey first earned national recognition for her fearless cooking, but her thoughtful, empathetic approach has made her just as compelling on screen as it has in the kitchen.

Whether she’s delivering hard critiques or celebrating a contestant’s breakthrough moment, Kish brings the rare perspective of someone who has stood exactly where they are. Most of all her cooking philosophy is all about food that is familiar, impeccably executed, and undeniably delicious. Read about Kristen Kish’s journey in her C&C 100 interview below.

What are some of your earliest memories of food that still bring you joy? Did it center around the holidays, or were you regularly helping your family out with everyday meals?

My grandma’s cooking from both sides. We often had stuffed cabbage, homemade pies, snickerdoodle cookies, and sheet cakes. My dad would make homemade chicken tenders and my mom’s meatloaf is the only meatloaf I truly love. More times than not, we had home cooked meals at the dinner table. I wasn’t cooking any of the above. My earliest memories of food are foods made by others.

When did you realize food could become your work—not just a side quest?

Once I graduated culinary school at 21 it was clear that this was the path for me. While in school it didn’t click as much, I needed the real world experience and the experience of making money to support parts of my life to really understand.

Some people might think your job as a Top Chef host and judge is just to taste delicious food all day, but what’s a surprisingly challenging aspect of your work?

I don’t find filming Top Chef particularly challenging. My first season was overcoming personal fears of pressure of wanting to do well..but I got over that fear pretty quickly. Hosting Top Chef is an incredible role, largely because it's a skill set I have been familiar with for over two decades, the role is talking to chefs, discussing food, and providing feedback. It just happens to be on TV in full glam for Top Chef.

How does your experience as a Top Chef winner and alum influence your approach to hosting the show?

I can understand the pressures of wanting to do well - not just for yourself but for others - and when things don’t go the way you wanted them to, I completely understand disappointment. In those moments I have deep compassion on how I talk to them. The flip side being, I get so excited to share the good news that I get emotional because hearing you’ve won a challenge or “you are Top Chef” is incredible. I FEEL more because I’ve been through it. I hope that is translated through the screen since it is a very unique perspective in reality TV.

How do you stay inspired and able to consistently dream up good ideas when food is both your passion and your job?

I am not always inspired and removing that pressure of “always” needing to be because it’s my job/passion is the first step. Sometimes I create dishes because it is my job and I have to or there is a deadline and there are times where an inspired idea pops up but the creation of food ideas can always happen because of my foundation and experience in the culinary world.

How do you want people to feel when they experience the food at your restaurant Arlo Grey?

I want them to leave full and happy. Arlo Grey is my ode to my “comfort food” - just dressed up a little bit.

How would you describe your approach to cooking right now?

Compared to when I first started cooking professionally which felt a bit more “ambitious” in flavors and I was trying to create “new” things, my cooking now is fully rooted in: is it delicious, familiar to me, and properly executed? If yes, it belongs on my menu.

What is the one go-to ingredient in your pantry or fridge that you must have on hand at all times?

Mayo and hot sauce

What’s a date-night dish that looks like you tried hard, but is secretly very simple?

That all depends on your level of experience in the kitchen. Also, if your date requires a meal that looks complicated you may want to reassess your date, not the dish you made.