Latest news with #MasterChefJunior
Express Tribune
30-04-2025
- Entertainment
- Express Tribune
Celebrity chef Tomasz Jakubiak dies at 41 after battle with cancer
Tomasz Jakubiak, a renowned Polish chef and beloved television personality, has died at the age of 41. The heartbreaking news was confirmed on his official Instagram profile on April 30, sending shockwaves through the culinary and entertainment communities in Poland. Jakubiak had been battling a serious illness—bone cancer—for several months. Known for his vibrant presence and passion for local cuisine, Tomasz Jakubiak rose to fame through shows like "Jakubiak rozgryza Polskę", "Jakubiak w sezon", and "Jakubiak lokalnie". He later gained national recognition as a judge on MasterChef Junior and MasterChef Poland on TVN. His engaging personality and deep love for food made him a fan favorite. In late 2024, Jakubiak revealed during an interview with Dorota Wellman that he had been diagnosed with bone cancer. Despite his optimism and extensive treatment—including a costly and urgent transfer to Athens for further care—his health continued to decline. A devoted husband and father, Jakubiak was supported throughout his illness by his wife, Anastazja, and their close friends. A fundraising campaign helped cover his international treatments, raising over 750,000 PLN. Unfortunately, he was unable to return to his TV roles and passed away peacefully surrounded by loved ones. His family shared in a public statement: 'Tomek was a father, husband, cook, and a man whose heart beat for others. His passing has left a void that cannot be described in words.'
Chicago Tribune
21-04-2025
- Entertainment
- Chicago Tribune
Hopeful youth chefs create 4-course dinner in SkyART, TXA TXA Club collaboration
Eleven-year-old Jaheim Hall said he dreams of being on Gordon Ramsay's 'MasterChef Junior,' a cooking competition where the stakes are high and the pressure is on to impress one of TV's most critical chefs. In the meantime, cooking and serving dinner to more than 50 guests in SkyART's newly opened space in Garfield Park is a close second. 'I'm a little nervous but not really; sometimes I cook for my mom and sometimes my family will tell me to make them things like a burger and I'll make it,' Jaheim said as he helped plate the first course Thursday alongside chefs from TXA TXA Club, the Logan Square-based creative culinary studio, in a collaboration with SkyART, a nonprofit that provides a range of free visual art programs to Chicago's underserved youth. 'I've always wanted to make Gordon Ramsay's beef Wellington — I'm going to one day.' Jaheim is one of three students from SkyART's programs chosen to cook with chefs from TXA TXA Club for SkyART's 'Family Table' program, a multi-sensory experience that combines food, art and community and centers on feeding kids and using the nonprofit's organic produce from the garden at the South Side location. Thursday's dinner was inspired by Chicago-based artist and perfumer Matt Morris, whose 'powder room dining room, a ladies' room' installation is on display at SkyART's new studio at 3450 W. Lake St. Jaheim was dashing around the kitchen with 15-year-old Chimalli Licona and 19-year-old Jermaine Brown Jr. — each one in charge of introducing a dish to the 'chef's table' across the kitchen and a much larger table of 50 upstairs. Jermaine and Chimalli are part of SkyART's Project 3rd Space program open to ages 14 to 24, while Jaheim takes part in the nonprofit's SkyWAY program for ages 7 to 13. They joked around with each other throughout the evening but flipped a switch back to business when TXA TXA Club co-founder and chef Daniel Parker asked them to 'wipe the plates' before each course. Parker, along with Liz Bendure, chef and co-founder of TXA TXA Club, and professional chef Moody Abdul were giving the young men a crash course on working on the line at a fancy restaurant. The four-course dinner started with a salad of orange cauliflower with sesame leaf, arugula and za'atar, the Palestinian spice mix. 'We chose cauliflower because we eat so healthy at SkyART and (the cauliflower) is cloud-like and fluffy, which was inspired by (themes) in Matt's art,' said Jermaine, who presented the bright and juicy dish. It was met with several 'oohs' and 'aahs' from guests at the chef's table, which included board members, parents of the young chefs and some SkyART staff. The cauliflower was followed by a raviolo gigante — a large square of house-made pasta filled with lemon and ricotta and draped with a pink-ish beet sauce. The raviolo was topped with a sunflower seed dukkah. 'Make sure you walk all the way around and put it next to them,' Bendure gently reminded the young chefs and other SkyART students who were helping with service. A glazed pork tenderloin with a strawberry and black pepper sauce was the main course, followed by an airy sweet potato custard with ube, jasmine whipped cream and kinako. 'Kinako is made from roasted soybean flour,' Chimalli said, noting that the topping adds a nuttiness to the otherwise sweet dessert. Chimalli said he makes a 'bunch of desserts' at home, as well as fried chicken. The experience working with professional chefs was 'many things,' he said, but mostly exciting and nerve-wracking because he didn't want to disappoint them. 'They work so fast and everything runs so smoothly,' Chimalli said. Bendure said they sat down with Chimalli, Jaheim and Jermaine to conceptualize the menu based on Morris' art installation and then spent Wednesday afternoon prepping sauces, making the ravioli dough and other components of the meal that are better made ahead. 'With the artist's work in front of us, we talked about how it could translate into food — how does it feel, what does it smell like, what does it look like?'' Bendure said. 'Food is so exploratory and brings out our own experiences. It's been beautiful to see cooking and curating a menu through fresh eyes.' Jaheim's mother, Sherida Hall, was watching proudly as her son and his friends tapped into a newfound confidence, following orders on cue and garnishing each plate with precision and focus. 'He's just so calm, it's really something,' Hall said. 'You know, SkyART is just a wonderful place — Jaheim gets to do what he loves and it keeps him out of the streets — with everything going on out there. This is a safe space.' There was so much interest in cooking with the professional chefs from TXA TXA Club, said Casey Smallwood, SkyART's director of programs, that the staff had to throw together a pasta cook-off to narrow down the participants. Smallwood said the event ended up selling out. 'This is a celebration — I think now more than ever, it's important to find joy, and so that's what this is about,' said Devon VanHouten-Maldonado, executive director of SkyART. 'This is not a fundraiser, this is not a gala. We're here to enjoy each other's company, to revel in the most important resource, which is not money — it's love and community.' VanHouten-Maldonado said the revenue from the event will go toward SkyART's various programs. Though not a fundraiser, the event was ticketed at $100 per person and pegged more so as a 'reservation to a fancy dinner,' said Sophie Tiahnybik, SkyART's development coordinator. 'I think most people want to feel good about being part of a community and will support it (financially) if they feel connected to the mission and the cause,' Tiahnybik said. The first floor of SkyART's West Side location, which started welcoming student artists in early April, includes a full kitchen space equipped with a massive counter to prep, plate and serve — a massive upgrade to the hot plate and toaster used for meals when the organization first operated out of a small rented space. The new 6,000-square-foot studio space will allow SkyART's students to be even more culinarily creative as they regularly enjoy making and then eating family-style meals together during various programs, VanHouten-Maldonado said. 'We know that kids can't be creative if they're hungry,' he said.
Yahoo
03-04-2025
- Entertainment
- Yahoo
Celebrity chef Aarón Sánchez visits WVU's campus to speak with students
MORGANTOWN, (WBOY) — On Tuesday, Chef Aarón Sánchez made a stop by Café Evansdale to speak with students at West Virginia University. Café Evansdale is the home of Adobo Cantina, which is one of Sánchez's restaurants that is celebrating its third year on West Virginia University's campus. 'We're really stoked about how it's evolved, how it's growing,' Sánchez said. 'We have great leadership, we have a great diversity of a menu, the student body obviously enjoys it quite a bit. So, we're just happy to be here, and Go West Virginia Mountaineers baby, all day long.' Sánchez describes himself as a chef, philanthropist, and a 'proud mountaineer.' He told 12 News that he comes from a 'restaurant family,' adding that his mother operated a restaurant in New York City for nearly 30 years. 'I got bit with the bug very early on, obviously growing up in that environment,' said Sánchez. 'Then I started working with really great chefs—they taught me, they mentored me, then I started out on my own. Television came around and it just kind of blew up.' Morgantown free summer concert series to feature Hinder, Village People, Hoobastank Sánchez has starred in many different shows on The Food Network, including 'Chopped' and 'Chopped Junior', and he's currently a judge on TV shows 'MasterChef' and 'MasterChef Junior.' He said that the reason he wanted to bring Adobo Cantina to WVU is because he wanted to do a concept that was accessible to the student body, with an ever-changing menu to keep them engaged. According to Sánchez, he tries to go around to different markets where he thinks that they could use some Mexican cuisine. 'I'm not saying that there's not any good Mexican food here, I'm just saying it's not my Mexican food,' he added. 'So my experience, my career, I think narrates a different style of food, so I wanted to come to West Virginia because I think they can use it.' Sánchez added that he loves the fact that the best Mexican food in Morgantown, in his opinion, can be found right on WVU's campus, as opposed to a free-standing restaurant. 'If you don't believe me, come out here and try it,' he said. By visiting Cafe Evansdale personally, Sánchez hopes to convey the message to students that he cares and that he aims to be supportive. 'I'm always here to answer questions and just to say thank you,' he added. 'Thank you for taking something that's so personal and passionate to me like my food and loving it, it's like the biggest thank you you can give me.' Sánchez remained on WVU's campus throughout the afternoon, saying that he would play it by ear regarding how long he'd actually stay. However, he told 12 News that he had plans to visit the administration around campus. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
25-02-2025
- General
- Yahoo
MasterChef Junior's Jordyn Joyner's special cornbread recipe
HIGH POINT, N.C. (WGHP) — Jordyn Joyner, a Greensboro girl who starred in Season 9 of MasterChef Junior, swung by the FOX8 Studios to show off her special cornbread recipe. 1 box Jiffy Corn Muffin Mix 1 egg 1/3 cup milk 1/4 cup granulated sugar (adjust for desired sweetness) 2 tbsp melted butter or vegetable oil 1/4 cup sour cream (optional for extra moisture) 1 tsp vanilla extract (optional for extra flavor) Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or line with parchment paper. In a bowl, mix the Jiffy mix, egg, milk, sugar, melted butter, sour cream, and vanilla extract (if using). Stir until just combined—don't overmix! Pour batter into the prepared baking dish and spread evenly. Bake for 18–22 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let cool for a few minutes before serving. Enjoy warm with butter or honey! Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
