Here's What It Takes To Compete On The US Culinary Olympic Team

Eddie Tancredi loves to win. And he loves to cook. So when he discovered that he could cook to win competitions, he was all in. For the last 12 years, he's rotated between the culinary competition circuit - competing against heavyweights like The Food Network's Bobby Flay - and cooking in the world's best restaurants. His last gig was as Executive Chef and Managing Partner of Adega restaurant in Cleveland's hottest downtown building, The 9.

Oh yeah. And he was on the freaking US OLYMPICS team for cooking. Where he won a bronze medal, by the way. As if that wasn't enough, he also won the American Culinary Federation Chef of the Year in 2013 after knocking the socks off judges with his red hot skills.

For now, Eddie's taking a brief break from the heat to turn his attention to entrepreneurship. This year, he launched a line of spices under his new brand, ETC: Eddie Tancredi Culinary, and has plans to release his signature dressings in the next few weeks.

We get into Eddie's path - from burning steaks as a teenager to attending the West Point of culinary education, The Greenbrier. He also takes me through what it takes to pass the Master Chef exams, compete as a culinary Olympian and generally make it to the top of the pack in an industry full of egos.

I also asked him about the most underrated tool in the kitchen and what spices you should be using to crank up your kitchen game.

Full show notes: wecouldmakethat.com/eddie