Delicious Conscious Eating & Living
Donna Collins: Competitive cooking is as hard as it looks on TV. It really is. It was an interesting, emotional time. And everybody’s lives were completely changed, I think, from being on that show.
Marlise: Were you able to really go for it, or was it difficult for you?
Donna Collins: I had a very good experience with one of the judges very early on. One of the first judges I had was the Executive Dean of Le Cordon Bleu Cooking School, internationally. He took me aside and whispered, “It doesn’t matter what happens to you in this show. When you come home, start making your products. This is some of the best food I’ve ever had.”
And he actually took a break in the middle of the judging to get a second helping of my food. And so I felt like I had won right then.
And that’s sort of what started it. The food that I gave him had gone through some very interesting processes. Because when I create a raw meal, and it’s put through the dehydrator, it’s chanted to by a hundred different faiths.
I have these CDs that are kind of ringing through the house. And everyone can always tell the recipe that has not been chanted to, and that I did not make in a happy state, and when the music didn’t play to it, and I was just quickly putting something together. My husband will say, “Oh, I don’t think you made that one,” and I’ll go, “Oh really?”
