36 MONTEREY COUNTY WEEKLY JUNE 1-7, 2023 www.montereycountyweekly.com On most days, 89 degrees and a bright sun with little shade would be tolerable, especially in the countryside near Toronto, Canada. But Samantha Pelayo was surrounded by fire—open, wood-burning pits, grills and smokers. And then there was the clock, seeming to tick down far too rapidly for comfort as she hustled from one roaring hearth to another. The setting was an episode of Fire Masters, a chef competition airing on Food Network in Canada and the Cooking Channel in the U.S. Pelayo, a station chef at Foray in Carmel, had already won two rounds and now she was pitted against one of the judges, veteran chef Nicole Gomes, in the final, with $10,000 on the line. After 14 hours under the scrutiny of critics, cameras and the clock, the very air withered. “It was unlike anything I’ve ever done,” Pelayo says, recalling the heat more than the competition, which was rather like a whirlwind—a flight to Toronto, a full day on set, then boarding a plane for home the next morning. She had to catch the episode, which aired originally a year ago, to realize all she had accomplished. “It’s so interesting to watch yourself,” Pelayo adds. “It’s like, did I really do that?” The young chef has willingly taken on new challenges from the very beginning. She was a 16-year-old sitting in a high school culinary arts classroom in Bothell, Washington when a chef making a guest presentation asked if she wanted a job. Pelayo spent the rest of her school term going to class all day then heading to the restaurant to work her shift. A few years later, she rented a car and drove to San Francisco hoping to land in one of the city’s destination restaurants. She did. But when Covid shuttered the dining scene, Pelayo came to Monterey, where her boyfriend has family, and joined the Sardine Factory kitchen. The famed restaurant is a proving ground for many young kitchen hands. “You have to go through those gates to come out on the other end,” Pelayo says. Now at Carmel’s Foray, Pelayo serves as garde manger, or the chef overseeing the preparation of cool foods such as terrines. But in a professional kitchen during dinner rush, demands are fluid. She often jumps in to help out at other stations. Although positions from chef de cuisine on down were originally regimented, modern kitchens tend to thrive on teamwork. Even at a young age—Pelayo is just 25—she has seen the industry change. “When I started, I was more often than not the only girl,” she points out. Pelayo put up with sexist jabs and racist labels. “You’re young; you feel like you can’t stand up to it,” she adds. Yet after just a decade of cooking, Pelayo notes that head chefs are now likely to quash such behavior. And the kitchen is becoming more inclusive. “You have to evolve,” Pelayo says. “You do yourself a disservice if you don’t. Kitchen culture is changing.” She credits Foray chef and co-owner Michael Chang for his patience in the turmoil of a professional kitchen and respect for local ingredients. “He’s part of the new wave.” To the young chef, each night in the kitchen is a competition. There’s the race against the clock as all stations try to finish items and get dishes out to the dining room. And there’s the pressure to bring flavors together. Diners take the role of judges. Pelayo grew up watching Chopped and other programs. She always hoped to take part in a cooking show. When Food Network Canada reached out to her via Instagram, however, she believed it might be a scam. Even as Pelayo navigated the interview process, “this isn’t real” kept running through her mind. On the other hand, she wanted the challenge. “It’s important to put yourself out there,” Pelayo says. “I didn’t care if I won.” But she almost did take home the big prize. Judges praised her side dishes. Unfortunately, while tending so many fires, her steak sat just a bit too long over heat. For Pelayo, it was all just another experience. More will come, but who knows what those might be. “I haven’t written down what my goals are,” she points out. “I’m enjoying the moment.” FIRST COURSE Although just 25 years old, Samantha Pelayo has cooked many different cuisines, from Moroccan to Peruvian. Her favorite? “I like fusion,” she says. “I don’t like one thing, because none of us are one thing.” FRESH BLOOD…It’s set to be an exciting summer in Big Sur with the anticipated opening of Solstice, a restaurant at The Village and a partnership between chef Tim Eelman (formerly of the Big Sur Bakery), beverage director Matt Peterson and property owner Patrick Orosco. Opening is still TBD, so stay tuned, but on June 16 the team hosts a pop-up dinner to debut their concept at Soif in Santa Cruz. Tickets, while they last, are at bit.ly/SoifSolsticePopup. 46840 Highway 1, Big Sur. instagram. com/thevillagebigsur. EVEN MORE MARKETS… Everyone’s Harvest reopens more seasonal farmers markets this month, and inaugurates a brand new market in Seaside. Starting June 6, the Alisal farmers market will be in business on Tuesdays from 11am to 4pm. Seaside’s new market will run Thursdays from 3-7pm at Laguna Grande Park starting June 15. Alisal—632 E Alisal St, Salinas. Seaside—1249 Canyon Del Rey Blvd, Seaside. 384-6961, everyonesharvest. org. LOVE FOR LOCALS…Deetjen’s Big Sur Inn offers a 10 percent discount for Monterey County locals on meal services from June through August. Enjoy the restaurant’s famous benedicts, pancakes and more for breakfast daily from 8am to noon and delicious dinner offerings Friday through Sunday from 5:30-8:30pm on the inn’s historic, rustic grounds. Reservations are requested and can be made by phone. 48865 Highway 1, Big Sur. 667-2378, deetjens. com. DINE AND DONATE…Love a good meal and helping animals in need? Head to Sur At The Barnyard June 6 through 8 and mention the SPCA fundraiser—20 percent of your meal’s pre-tax bill will be donated to SPCA of Monterey County. You can even bring your furry friends along and enjoy your meal on the heated patio. 3601 The Barnyard, Suite A-21, Carmel. 250-7188, surcarmel.com. CARMEL COLLAB…Holman Ranch and Stationaery bring you an evening of incredible food and wine. Join on Friday, June 6 on Holman Ranch’s stunning property for a meal prepared by Stationaery’s talented chefs and wine pairings featuring Holman Ranch’s estate-grown wines. Tickets ($275 per person) can be purchased online. 60 Holman Road, Carmel Valley. 659-2640, holmanranch.com. By Jacqueline Weixel MORSELS Send a bite to eatanddrink@mcweekly.com “You have to evolve. You do yourself a disservice if you don’t.” EAT + DRINK DANIEL DREIFUSS Show Case Chef Samantha Pelayo thrives on challenges, including a television cooking competition. By Dave Faries
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