FoodBeat: You had the unfortunate mystery ingredient of “frogs legs”. For someone who had never made them before, I thought you did a great job.
Becky Reams: It was a tricky dish. When I saw them I was amazed they were even there! I had seen people cook them on television, but I never had the opportunity. Originally my plan was to make frog legs buffalo wings. I thought that the judges might thing I was disrespecting the ingredient, so I changed my plan to go simpler. I’m not a simple person though, and I think I should have gone with my first idea. People keep joking that I probably hate frogs legs now, but I honestly haven’t had the chance to eat them since.
FoodBeat: If you could go back and change anything, would you?
Becky Reams: I’m actually happy where I ended up. If I had to change anything, it would have been my choice for the Mystery Box ingredients on the challenge before. I picked a difficult fish that was not my favorite. I should have gone for beef ribs or something I’m very comfortable with. All things considered at that challenge, I came up with a delicious dish under the circumstances.
FoodBeat: Will you be taking up Gordon Ramsay’s offer to work for him?
Becky Reams: It’s pretty awesome that he offered! He’s opening up a new restaurant in Las Angeles called Fat Cow. There is a position open for me. Right now I’m focusing on making my own web cooking show called Foodie Next Door. It will be out of the whiskedfoodie website. It’s pretty awesome! I will be focusing on unique ingredients that many home cooks would never have experienced. I’ll be making things like pork belly, and showing people it’s not really as scary as they think. I’m also talking with some investors who want me to open my own restaurant. There’s a lot in store for me!