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In Outrageous Food, "Big Chef" Tom Pizzica, season six finalist from The Next Food Network Star, is on a quest to unearth the most jaw-dropping, eye-popping, occasionally heart-stopping foods in the country — dishes that give "outrageous" a whole new meaning. From the absurdly spicy ("Ninja" sushi rolls made with fresh habaneros, cayenne peppers and wasabi oil) to the ridiculously pricey (the $175 burger made with Kobe beef, black truffles and foie gras) and the blatantly bizarre (corn-on-the-cob flavored ice cream), Tom learns the secrets of these out-of-this-world eats from the chefs at all the locales. Years of experience working in kitchens coupled with his every-guy likeability, sharp wit, and appetite for bold food, Tom Pizzica takes Outrageous Food to new heights.
In August 2010, Tom Pizzica finished among the final three contestants on season six of The Next Food Network Star. With his “Big Chef” personality and 15 years experience working in restaurant kitchens. Originally from West Chester, Penn., Tom’s curiosity for cooking began at an early age. He learned to cook from his mother – who he considers the biggest influence in his life – by helping her in the kitchen. Tom’s 15 years of working in restaurant kitchens began in high school when he got a job as a dishwasher at a local Italian restaurant. He then worked as a line cook at a steakhouse in Arlington, Va., during college and as a cook at a small French restaurant back home after graduating. He graduated culinary school with an Associate of Occupational Studies in Culinary Arts in 2004. Tom then began working as a line cook at Wolfgang Puck’s San Francisco restaurant, Postrio, and simultaneously as a breakfast cook at Campton Place Hotel. A die-hard Philadelphia sports fan and music lover, Tom currently lives in San Francisco with his wife, Rachel, who owns a successful local flower shop.
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