Melissa d'Arabian
1990
The Next Food Network Star
Catamounts across the country tuned in to the Food Network on Sunday evenings this summer to root for alumna Melissa d'Arabian '90 who, after nine weeks of grueling competition, was crowned The Next Food Network Star. D'Arabian, the self-described "dark horse" candidate as the only home cook competing, won her own Food Network show that premiered just one week later on Aug. 9. Ten Dollar Dinners with Melissa d'Arabian aims to show viewers how to create creative and tasty meals for four people while working within a budget.
UVM Today spoke with d'Arabian after the competition's season finale to learn about her experience on the Food Network, her time at UVM, and to get the scoop on her new show.
Congratulations on your win! How did you come to be a contestant on The Next Food Network Star?
I had been speaking to women's and moms' groups about a variety of issues, and one of the most commonly requested topics was how I make my homemade yogurt without any equipment. So I decided to create a demonstration video and email it to them. Around the same time, Food Network was accepting videos for season five of The Next Food Network Star. I thought, I'll kill two birds with one stone — make a video for my friends, and also send it to Food Network.
How did you celebrate your win?
That night I attended a viewing party in a restaurant filled with friends and fans. The place went crazy when they announced the winner. Right as the TV crew came to capture my first response, my two older daughters said, "Mommy, we have to go to the bathroom!" I thought, "They're only three and four, and they're feeling overwhelmed by the crowd and have been so quiet all evening. I'm going to take them myself." So I asked the TV crew to wait a few minutes. I was laughing to myself because eight seconds after I found out I won, there I was in the bathroom with my daughters. But it was perfect and I wouldn't have had it any other way. I was so excited, but it was still just a regular night after the party. The kids were cranky getting ready for bed, asking me questions about what we'd do the next day. It was off their radar completely!
UVM Today spoke with d'Arabian after the competition's season finale to learn about her experience on the Food Network, her time at UVM, and to get the scoop on her new show.
Congratulations on your win! How did you come to be a contestant on The Next Food Network Star?
I had been speaking to women's and moms' groups about a variety of issues, and one of the most commonly requested topics was how I make my homemade yogurt without any equipment. So I decided to create a demonstration video and email it to them. Around the same time, Food Network was accepting videos for season five of The Next Food Network Star. I thought, I'll kill two birds with one stone — make a video for my friends, and also send it to Food Network.
How did you celebrate your win?
That night I attended a viewing party in a restaurant filled with friends and fans. The place went crazy when they announced the winner. Right as the TV crew came to capture my first response, my two older daughters said, "Mommy, we have to go to the bathroom!" I thought, "They're only three and four, and they're feeling overwhelmed by the crowd and have been so quiet all evening. I'm going to take them myself." So I asked the TV crew to wait a few minutes. I was laughing to myself because eight seconds after I found out I won, there I was in the bathroom with my daughters. But it was perfect and I wouldn't have had it any other way. I was so excited, but it was still just a regular night after the party. The kids were cranky getting ready for bed, asking me questions about what we'd do the next day. It was off their radar completely!
I believe you were the only contestant who hadn't gone to culinary school or worked professionally as a chef. Did you find you had to overcome that, or was it an asset?
When I arrived on day one, I learned about the resumes of my fellow finalists, who are all amazing cooks and chefs. I think I let it get me a bit intimidated. Here's the thing — I think you really do learn cooking by doing. And I think culinary school gives chefs years of cooking experience and knowledge condensed down, puts them on the fast track. I let that knowledge lead me to believe that I was at a disadvantage and that I didn't belong there. I got in my own way. As the season progressed, I was able to do a better job of celebrating what I bring to the table and focus on being the best version of myself. My own internal journey throughout the season was a very big part of the experience for me.
I read that you moved around a bit as a child. How did you end up at UVM?
I had never lived in New England. UVM was on my list of colleges to apply to because of a high school guidance counselor. I applied and got in, and when I visited campus I fell in love with the location and that New England "feel," the balance of academics and social life. I loved that you could be involved in Greek life, but that you didn't have to be in a sorority to fit in. UVM had the "X Factor" for me — it had something I just loved. I went home after a two-night trip and decided this is where I'm going.
Did you have a favorite restaurant or food in Burlington?
My friends and I didn't have a lot of money in college, but we would go out occasionally to treat ourselves. We would usually go to Sweetwaters — we loved their artichoke dip and bison burgers. I would go there with my sorority sister, Amy — it was a huge treat.
What about influential professors?
I was a political science major at UVM. One of my favorites was Professor Tom W. Rice (now at U of Iowa). He focused on voting behavior. I wasn't even that interested in the topic, but I took his classes because he was smart. On the first day of his class my freshman year, he said, "I don't care if you come to class. In fact, it gets a little warm when you all show up on the same day. But you'd better know what's going on in class." I suddenly felt like an adult and realized, "I need to own this information." I will always remember that. In the first few weeks of class, he told us one of his favorite books was The Dancing Wu Li Masters. It's about physics, and isn't a book I'd normally read, but after all these years it has stayed on my own list of favorites.
Another favorite was Professor Frank Bryan (also in political science). There were these gems that came out of his mouth that I still remember, such as the difference between policy versus preference. Many of his gems stuck in my mind and still come up and apply today, twenty-three years later.
When I arrived on day one, I learned about the resumes of my fellow finalists, who are all amazing cooks and chefs. I think I let it get me a bit intimidated. Here's the thing — I think you really do learn cooking by doing. And I think culinary school gives chefs years of cooking experience and knowledge condensed down, puts them on the fast track. I let that knowledge lead me to believe that I was at a disadvantage and that I didn't belong there. I got in my own way. As the season progressed, I was able to do a better job of celebrating what I bring to the table and focus on being the best version of myself. My own internal journey throughout the season was a very big part of the experience for me.
I read that you moved around a bit as a child. How did you end up at UVM?
I had never lived in New England. UVM was on my list of colleges to apply to because of a high school guidance counselor. I applied and got in, and when I visited campus I fell in love with the location and that New England "feel," the balance of academics and social life. I loved that you could be involved in Greek life, but that you didn't have to be in a sorority to fit in. UVM had the "X Factor" for me — it had something I just loved. I went home after a two-night trip and decided this is where I'm going.
Did you have a favorite restaurant or food in Burlington?
My friends and I didn't have a lot of money in college, but we would go out occasionally to treat ourselves. We would usually go to Sweetwaters — we loved their artichoke dip and bison burgers. I would go there with my sorority sister, Amy — it was a huge treat.
What about influential professors?
I was a political science major at UVM. One of my favorites was Professor Tom W. Rice (now at U of Iowa). He focused on voting behavior. I wasn't even that interested in the topic, but I took his classes because he was smart. On the first day of his class my freshman year, he said, "I don't care if you come to class. In fact, it gets a little warm when you all show up on the same day. But you'd better know what's going on in class." I suddenly felt like an adult and realized, "I need to own this information." I will always remember that. In the first few weeks of class, he told us one of his favorite books was The Dancing Wu Li Masters. It's about physics, and isn't a book I'd normally read, but after all these years it has stayed on my own list of favorites.
Another favorite was Professor Frank Bryan (also in political science). There were these gems that came out of his mouth that I still remember, such as the difference between policy versus preference. Many of his gems stuck in my mind and still come up and apply today, twenty-three years later.
Have you been back to Burlington since college?
I went back for my fifth reunion and got together with my sorority sisters from Alpha Chi Omega. We e-mail each other every five years and say, "Is this the year we're going to get together?" We've always said that whatever happens, when we get to our 20th reunion we have to go. I was pregnant for my 15th, and the year of my 10th I was working in Paris so it just wasn't possible. I'm definitely in contact with my sorority sisters and we love to reminisce about fun old times.
How were you shaped by UVM?
UVM was such an amazing and wonderful experience. What a fun, wonderful place to be for four years of college! I'm thrilled to be part of the UVM community.
Besides that, UVM really taught me about ownership and accountability — what I choose to expose myself to, whom I choose to befriend, who I choose to keep in my life. I felt for the first time like an adult. Certainly, that is all coupled with the fact that it was during my time at UVM that I lost my mom, so I really was forced into being an adult. So it's really where I was taught to be accountable for myself in so many ways. It's also where I learned to have very close girl friends.
During the show, you spoke a few times about your mother's death and how your sorority sisters rallied around you to support you.
My sorority sisters stepped up and said, "Move in with us, and the sorority will cover your costs." They were fabulous. They removed one big huge worry off my plate and surrounded me with love and support.
Tell me about your new show, Ten Dollar Dinners with Melissa d'Arabian. What are you most proud of?
Budget cooking is a topic so near and dear to my heart, and, for better or worse, for a lot of people right now. I think I've created menus that help people feel good and empowered when they're making them. When I save a ton of money, I like to feel empowered, not like I'm sacrificing or cutting corners or can't serve good food. I think people will be pleasantly surprised by how delicious and how nourishing — both for the body and soul — these meals are. And even if someone is not on a budget, I think they'll love the recipes. Saving money has always been a huge part of my life, but it doesn't have to have the stigma of clipping coupons or being broke. It's fun and exciting. To be able to bring some really exciting menus to the show is something I'm very proud of. And college students are going to love that. I know when I was in college, I didn't have a ton of money but I wanted to have people over for dinner or cook for a special Valentine's date. These recipes are dinner party-worthy, and absolutely Valentine's date-worthy! People will be surprised when they see that.
I went back for my fifth reunion and got together with my sorority sisters from Alpha Chi Omega. We e-mail each other every five years and say, "Is this the year we're going to get together?" We've always said that whatever happens, when we get to our 20th reunion we have to go. I was pregnant for my 15th, and the year of my 10th I was working in Paris so it just wasn't possible. I'm definitely in contact with my sorority sisters and we love to reminisce about fun old times.
How were you shaped by UVM?
UVM was such an amazing and wonderful experience. What a fun, wonderful place to be for four years of college! I'm thrilled to be part of the UVM community.
Besides that, UVM really taught me about ownership and accountability — what I choose to expose myself to, whom I choose to befriend, who I choose to keep in my life. I felt for the first time like an adult. Certainly, that is all coupled with the fact that it was during my time at UVM that I lost my mom, so I really was forced into being an adult. So it's really where I was taught to be accountable for myself in so many ways. It's also where I learned to have very close girl friends.
During the show, you spoke a few times about your mother's death and how your sorority sisters rallied around you to support you.
My sorority sisters stepped up and said, "Move in with us, and the sorority will cover your costs." They were fabulous. They removed one big huge worry off my plate and surrounded me with love and support.
Tell me about your new show, Ten Dollar Dinners with Melissa d'Arabian. What are you most proud of?
Budget cooking is a topic so near and dear to my heart, and, for better or worse, for a lot of people right now. I think I've created menus that help people feel good and empowered when they're making them. When I save a ton of money, I like to feel empowered, not like I'm sacrificing or cutting corners or can't serve good food. I think people will be pleasantly surprised by how delicious and how nourishing — both for the body and soul — these meals are. And even if someone is not on a budget, I think they'll love the recipes. Saving money has always been a huge part of my life, but it doesn't have to have the stigma of clipping coupons or being broke. It's fun and exciting. To be able to bring some really exciting menus to the show is something I'm very proud of. And college students are going to love that. I know when I was in college, I didn't have a ton of money but I wanted to have people over for dinner or cook for a special Valentine's date. These recipes are dinner party-worthy, and absolutely Valentine's date-worthy! People will be surprised when they see that.
(for UVM staff)