Iron Chef Kelly Liken
By Amy C. Phillips
Iron Chef Kelly Liken
Last night as I watched Kelly Liken on Iron Chef America I recalled very vividly the first time that I met her.
It was in March of 2004, she was just finishing a stint at Splendido and was planning her new restaurant in Vail in a location that had housed one of my favorites, The Siamese Orchid.
I was very impressed with both her enthusiasm and vision. I also recall telling a few people that she had what it takes to make it in the restaurant business, especially in Vail, great training, credentials and her family behind her.
On May 9th as the Iron Chef competition unfolded Kelly remained cool and calm, she answered all of Alton’s questions even when he tried to back off. As I watched the preparations it was obvious that she and her Sous Chef’s had trained well, the preparation appeared to go flawlessly. It got me thinking, how did they get ready? How did they prepare for the “unknown” element of Blue Cheese? I suspected that they had a list of potential recipes for each course with the ingredients needed as well as possible “secret ingredients” that would do well for each recipe. Well my suspicions were close to what has been reported on Wikipedia. If you’re interested to learn the details this article is full of facts, many of the facts will provide an Ah-Ha moment to anyone who has ever tried to complete 5 courses in just an hour! Congratulations to Kelly are in order. I hope that her appearance will help shed light on even more of the truly talented Chef’s that call Vail & Beaver Creek home.
Last night as I watched Kelly Liken on Iron Chef America I recalled very vividly the first time that I met her.
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I am looking for a chef Betty Holtzman who was employed at Fresh Tracks in Vail Colorado Contact jerry gotojerryc@yahoo