Q&A with "Bitchin’ Kitchen" Host, Nadia Giosia

Q&A with "Bitchin' Kitchen" Host, Nadia Giosia

What do you get when you combine Lady Gaga with a domestic diva? Nadia G. The Montreal-based cookbook author and TV show hostess is known as much for her recipes as the three-inch cherry stiletto heels she wears in the kitchen—not to mention the scantily clad musclemen in her cookbook, Bitchin’ Kitchen Cookbook: Rock Your Kitchen—And Let The Boys Clean Up The Mess (Globe Pequot, 2008). WE asked Giosia about her favorite wine and food pairings, the hot guys on her show and Italian folk music.

Wine Enthusiast: You said you admire Martha Stewart. Why?
Nadia Giosia: Martha legitimized homemaking back when cooking and decor were taken for granted. She turned “women’s work” into an empire, and for that, you gotta give her props. She created an exceptional brand, although we differ in a million ways.

WE: What’s the back story to “Bitchin’ Kitchen” on the Cooking Channel?
NG: I’d done a little standup comedy, and I thought, ‘Wouldn’t it be awesome to do a comedy show about food?’ So I started online, where you can get a following and develop a community. It started winning awards. I worked for the longest time, seven days a week, 12–15 hours a day without being paid in the hope of hitting the jackpot. Then, the Cooking Channel offered me the show.

WE: What’s a typical breakfast and dinner?
NG: I try to eat light and healthy at home, to balance out all the tasty goodness I whip up on my show. Some of my favorite recipes are egg whites, caramelized onions and fig jam sandwiches, and chickpea curry or a spicy chili.

WE: What are some of your favorite alcoholic beverages and food pairings?
NG: Radikon’s 2001 Ribolla Gialla. It’s a full-bodied, amber wine. What makes it interesting is it’s a white wine which is processed like a red, so you drink it like a red—at room temperature. It’s fab with anything. I love it with honey-nougat chocolate fondue. I’m not a big beer drinker, but I do enjoy an ice-cold amber ale. When it comes to cocktails, as long as it’s not too sweet, I’m game. From old-school Pisco sours, to modern molecular mixology, to a plain vodka rocks.

WE: How did you come up with your look?
NG: Clothing has always been a form of expression for me. I grew up in the grunge era, went punk in my late teens, a little glam in my early twenties. I also watched a lot of strong female comedian/divas. Madonna and Lady Gaga definitely have pushed the envelope. Women are complex creatures. I think my personal style reflects that.

WE: What’s with the hot guys?
NG: I grew up watching women in bikinis selling beer, so I thought, ‘I’ll have a little reverse sexism and have a ripped dude.’

WE: I noticed you already have a lot of PR handlers.
NG: Everyone gets pretty busy in this business. So it’s nice to have a team around you to help you get it all done. All the years I was doing comedy, I had to support myself designing Web sites and branding, so for me, marketing and publicity are just as important as the quality of the product. You can have the best product in the world, but if no one knows about it, what’s the point?

WE: You’re working on comedy songs on YouTube. Tell me more about that.
NG: I love music, and rock ’n’ roll has always been a huge part of my life. I’m working on an album: a couple of comedy songs, some dirty garage rock, and, believe it or not, some punked-out Italian folk music. As for where it goes, we’ll see.

Almost Famous Chef Competition

Published on August 15, 2011
Topics: Celebrity ChefsFoodInterviews