Chef Christian Green has been busy lately. When he hasn’t launched a new culinary product on his website, he can be seen every Wednesday night at Fox participating in the “Master Chef: Back to Win” contest. He is still finding time to prepare meals for world-class athletes such as New Orleans Saints’ defensive prominent Marcus Davenport and New Orleans Pelican star Zion Williamson. Chef Green recently sat down with us at the Pelican Scoop to discuss how competition in the kitchen compares to competition in the field, cooking for famous athletes, and more.
PS: How do you feel about competing again with Masterchef, especially the All-Star edition?
CG: “Honestly, my dream really came true. I didn’t expect it to come true in a thousand years. When I left Season 5, always tell myself if I had the opportunity to cook in the master chef’s kitchen. It’s great. It’s really a blessing to have the opportunity to be recalled to the kitchen. “
PS: You had a desire for professional football at some point. How does field fierceness and competition compare to kitchen fierceness and competition?
CG: “I had the idea of playing soccer at the time, so I had the idea of Jerry Rice. It looks and feels good and I’m going to do it. When I stepped into this tournament in the master chef’s kitchen , It was in my mind. Christian, you look good, feel good, do what you have to do. I keep that spirit and mindset, go there and keep competing There are a lot of great chefs in the kitchen, but I’m just myself. Be loyal to yourself, stay focused, get it, and make it happen. “
PS: I have my own athletic background, so help readers understand dietary plans and suggestions for individuals seeking to develop a fast-paced athletic lifestyle. What advice can you give them?
CG: “The best thing is that your health is consistent. Your temple is your temple, so think seriously. Your temple to do what you need to do. Eat healthy, cut out all junk foods, eat all healthy foods. No fried foods. As a chef I know I have a lot of thirst, but you You have to be obedient. You have to set that goal and follow that goal that it is trying to achieve. It comes to the nutritional side of things. If your nutrition is not where you need it. , You can’t do your best. “
PS: Prepare meals such as Marcus Davenport and Zion Williamson to become a well-known chef. Give us some insight into what goes into preparing food for world-class athletes.
CG: “To be honest, I just work with nutritionists, work with strength coaches, and understand the goals they are working on. I need them to be at their best. Make sure you have something. That’s really important. “
PS: As for Zion, do you have a favorite meal you like to prepare?
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CG: “I started in Zion in March. His camp contacted me and I sat with him. Zion loves seafood. He loves salmon so I If you have the opportunity to give him seafood or stir-fried fish, there is nothing fried or unhealthy. We aim to take him where he needs it. To be honest, the first number We’ve been with him for months, but we’ve come a long way. He looks good. “
PS: Do you have any plans to expand and cook for more professional athletes?
CG: “Definitely in the near future. Currently, I’m focusing on Zion and Davenport, focusing on getting where he needs them. I always open the door to new clients if I have the time. I am always willing to accept new jobs, but it is a real blessing to be in a position to work with Zion now and to be his personal chef on this trip with him. Is really a blessing. Focusing on him and Davenport, that’s not enough, but it’s a daunting task, but I’ve done it. “
PS: As far as Zion is concerned, how much was the team involved with the nutritionist? Where do you allow to freestyle and curate a diet that you personally think may be beneficial to him in his progress?
CG: “I work with his strength coach. I have a freestyle (diet) and give me the opportunity to do so. It’s generally healthy. What am I? Also does not cut slack with Zion. I don’t think he has. I’m all healthy. A famous classic chef, understanding food, a former athlete and healthy I understand, I understand what to put in my body. I’m familiar with it. ”
PS: What happens next in your culinary career after Master Chef?
CG :: I just want to inspire young people. It’s not just young people, older people, and people with dreams. I was one of those who had dreams and dreamed of success. I am always open to expanding my business. I have my own seasoning line. I am preparing to drop the Gumbo in August. We are currently working on a cookbook. In relation to athletes, I have a lot of work outside of myself. Perhaps you will have some dining experiences, cooking demonstrations, or even cooking tutorials. In your home that only teaches you how to eat healthy, whether outdoors or outdoors, if I can teach and guide people to the best possible life, I will do it. I have. “
For more information on Chef Christians, check out the links below.
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