Buffalo Grove native gets spicy in the kitchen

Buffalo Grove native Suzy Singh is bringing glory to her hometown with her unique blend of East and West flavors.

Singh, 28, survived multiple cooking challenges and dazzled the judges with dishes like prawn bisque and bourbon-spiked tomato soup to make it into the Top 5 on this season's top-rated “MasterChef” (8 p.m. Mondays, 7 p.m. Tuesdays on FOX). As a first generation American, Singh credits her Punjabi parents for doing a great job of weaving their own cultural traditions and beliefs with Western customs. That fusion finds its way into her cooking, Singh says, adding that all her food has a little kick to it.

Though she was always in the kitchen with her parents learning traditional Punjabi and Sikh cuisine, she didn't go into the culinary world right away and instead pursued a career as a neural engineer. Her love of cooking took over and in 2010 she enrolled in Le Cordon Bleu culinary school in Chicago.

She was one of 18 finalists (from a field of 20,000) picked for season 2 of “MasterChef” with judges chefs Gordon Ramsay and Graham Elliot and restaurateur Joe Bastianich. She also contributed recipes to the premier issue of MasterChef bookazine, a 147-page magazine-book hybrid created with the folks at Taste of Home magazine. The publication, available on newsstands through October, features new recipes as well as some from the show's two seasons.

Says Singh in the pages: “For cocktail parties, always serve a signature cocktail — something unique that pairs well with the food you're serving.”

How did you feel about being featured in the MasterChef publication? It was amazing and I was truly honored. “MasterChef” has been all around awesome, humbling and an incredible learning experience. Being in (the) bookazine is just a demonstration of mutual appreciation.

What was it like being judged by Ramsay, Elliot and Bastianich? I have nothing but respect for all of them. At times it could be a bit intimidating and downright scary because I never knew what to expect. But that is a part of cooking and becoming a chef. Gordon, Joe and Graham are all very talented and fair and have remarkable and diverse pallets.

How did you get your nickname the “Spicy Chef?” All of my dishes have a little spicy “kick” in them and basically that comes from me using traditional Indian spices in typical Western meals. But besides that, people say my personality is a little fierce! So pair my intense dishes with my larger than life attitude and you get me, The Spicy Chef!

What advice do you have for cooks who want to “spice up” their food? Consider cooking from scratch, don't be afraid to just be yourself in the kitchen and remember food is an amazing aphrodisiac!

Are you currently working in a restaurant? I have consulted with couple of restaurants in Chicago. My ultimate goal is to teach people how to cook by hosting my very own cooking show.

Describe your style of cooking. My cooking is “smart.” Smart cooking is the art of knowing what goes into each dish and making it from scratch. I make all of my dishes from scratch and follow this philosophy. I also believe that when you know what goes into the dish, the possibilities are endless! You learn so much and can eventually make a diverse set of dishes.

Any favorite cocktails to go along with dinner? My favorite cocktail is definitely my Passionate and Spicy Sangria that I developed with the head bartender of Moe's Cantina in River North. The drink is a combination of passion fruit puree, white wine, habanero simple syrup, tequila and a chili rum with a halved jalapeno that has a shot of tequila inside of it. Delicious!

Try this recipe: Here's Singh's Red Sangria from the MasterChef bookazine. Follow her progress on “MasterChef” and signup for email updates at her website, SuzySingh.com.

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