{"id":20378,"date":"2020-03-11T12:59:00","date_gmt":"2020-03-11T19:59:00","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=20378"},"modified":"2020-03-11T12:59:00","modified_gmt":"2020-03-11T19:59:00","slug":"tempes-jeff-kraus-shares-what-it-took-to-compete-on-food-networks-vegas-chef-prizefight","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/tempes-jeff-kraus-shares-what-it-took-to-compete-on-food-networks-vegas-chef-prizefight","title":{"rendered":"Tempe\u2019s Jeff Kraus Shares What it Took to Compete on Food Network\u2019s Vegas Chef Prizefight"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n

Food Network\u2019s newest series Vegas\nChef Prizefight<\/a> <\/em>is making a culinary dream come true\nfor one chef. Competing to be named Head Chef at a brand new $10 million\nrestaurant at the Flamingo in Las Vegas, contestants will make their rounds at\na different restaurant within the Caesars Entertainment empire, taking over a\nbusy dinner service for the night and proving they have what it takes. Among\nthe eight chefs competing for the big title is Tempe\u2019s own Jeff Kraus of Cr\u00eape Bar<\/a>. We caught up with Kraus\nto learn more about his experience during the biggest interview ever and how\nhis prior time competing on Chopped<\/em>\nhelped him this time around.<\/p>\n\n\n

The six-episode series is hosted by Anne\nBurrell along with restaurant expert Scott Conant and Regional President of\nCaesars Entertainment Eileen Moore. Catch Vegas\nChef Prizefight<\/em> every Thursday at 10 p.m.<\/p>\n\n\n

What\nwas it like to be handpicked for this amazing opportunity?<\/strong><\/p>\n\n\n

It was exciting and a surprise. I\u2019ve never won\nthe lottery but I felt like I won the lottery. It\u2019s really hard to describe\nbecause the interview process was really long. They handpicked some really\ngreat people and just to be amongst the group is an honor. I won\u2019t forget the\nphone call. It happened on my mom\u2019s birthday, so it almost felt like a gift. It\nwas pretty special.<\/p>\n\n\n

I know\nCr\u00eape Bar is a breakfast and lunch outlet and this competition seemed to be\ncentered around dinner service. Did you do anything to prepare yourself for\nthat change?<\/strong><\/p>\n\n\n

I\u2019ve done a lot of pop-ups and collaborations\naround the Valley so dinner for me is in my wheelhouse. I\u2019m classically trained\nas a chef and there\u2019s such a hybrid between what we do at Cr\u00eape Bar and what\nfine dining restaurants do. It\u2019s all based around the Michelin and James Beard\nstandards. I didn\u2019t think there was going to be another breakfast chef coming\ninto this competition so to be honest, I thought I had an advantage because I\u2019m\nthe first one up in the morning anyway. <\/p>\n\n\n

What\nwere some of the biggest challenges you faced while leading a busy dinner\nservice at some of Vegas\u2019 top restaurants? <\/strong><\/p>\n\n\n

It\u2019s just like any other service. I went into\nthis with the mindset that there was nothing that was going to stop me. I took\nwhat I learned from Chopped<\/em> and went\ninto it saying I was going to be the best version of myself. It didn’t matter\nwho was around or who was going to eat or judge my food. It was my opportunity\nto create an experience that every day I try to create.<\/p>\n\n\n

Was\nthere anything about the Vegas dining scene that surprised you?<\/strong><\/p>\n\n\n

Yes. I\u2019m pretty sensitive to my surroundings. I\nthought it could potentially be a challenge because I\u2019m outside of a\ncomfortable environment since it\u2019s nonstop busy. But I started doing some\nresearch before we got in there and realized Vegas is a hotspot for\nup-and-coming chefs, OG chefs and definitely a destination, not what I\nexpected. The food scene there is exciting.<\/p>\n\n\n

I know\nyou mentioned earlier about being the only breakfast chef. Do you think being\none of the only chefs from the southwest set you apart at all?<\/strong> <\/p>\n\n\n

I think I acclimated to the weather better and\nI was in the same time zone. But I\u2019m originally from St. Louis, Missouri, I\nwent to culinary school in Chicago and I\u2019ve lived in Baltimore. I kind of felt\nlike I had an advantage a little bit though because it was in my neck of the\nwoods. I understood the season, ingredients and temperature a little bit\nbetter. <\/p>\n\n\n

Is\nthere anything you learned from this experience that you\u2019ll bring back to Cr\u00eape\nBar with you?<\/strong><\/p>\n\n\n

I came back with a whole nother level of focus\nand determination to create something that was going to set me, my staff, south\nTempe and its food culture apart. I can\u2019t even describe that experience. When I\nknew I was competing to be an executive chef for a $10 million restaurant, I\ndidn\u2019t think I was going to be able to level up my intensity and focus but I\ndid and I\u2019m bringing it back to Tempe and the Phoenix food culture. There\u2019s a\nlot of opportunities here so I want to be ahead of that game and trailhead\nthat.<\/p>\n\n\n

Do you\nthink your experience on Chopped<\/em>\nhelped you at all?<\/strong><\/p>\n\n\n

It did. These shows are smart. They\u2019re casting\nthe best of the best. We all know how to cook and it\u2019s what you do in those\nenvironments that nobody really sees. What I wasn\u2019t prepared for was the\ncraziness that goes into the production of the show and I took my failure [on Chopped<\/em>], which was one of my greatest\nsuccesses, and took it with me to Vegas. I just wanted to focus on making my\nteam proud and myself proud. That\u2019s what I took from Chopped<\/em>; don\u2019t let everything that I can\u2019t control get in my way. <\/p>\n\n\n

From\nyour own personal experience, what are three words to describe your experience\non the show?<\/strong><\/p>\n\n\n

Forever lasting memory. That doesn\u2019t quite represent it though! It was scary, inspiring, challenging, beautiful, motivating, fun, exciting. —Interview by Suzanne Koch<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"Food Network\u2019s newest series Vegas Chef Prizefight is making a culinary dream come true for one chef. Competing…\n","protected":false},"author":5,"featured_media":20379,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2],"tags":[2835,3666,3667,4971,7232,15410],"class_list":{"0":"post-20378","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-food-and-restaurant-news","8":"tag-chef-jeff-kraus","9":"tag-crepe-bar","10":"tag-crepe-bar-tempe","11":"tag-featured","12":"tag-jeff-kraus","13":"tag-vegas-chef-prizefight","14":"cs-entry","15":"cs-video-wrap"},"yoast_head":"\nTempe\u2019s Jeff Kraus Shares What it Took to Compete on Food Network\u2019s Vegas Chef Prizefight<\/title>\n<meta name=\"description\" content=\"Food Network\u2019s newest series Vegas Chef Prizefight is making a culinary dream come true for one chef. 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