Here we are talking about a Contestant From Kitchen of Hell Wants to Introduce Mad Flava to Central Florida. Billy Trudsoe worked as a chef in New York for 20 years before moving to Central Florida. Because the Adirondack winters are so long, my wife and I thought, “Why not give Florida a try?” stated Trudsoe. The chef relocated to the South to take a position as executive chef at a restaurant in Brevard County, but the job ultimately did not pan out.
So I bet it all on Hell’s Kitchen, said Trudsoe. Trudsoe had already tried to get on the popular reality show, but he was unsuccessful on his first attempt. “I received the phone call right before Christmas of last year, saying, ‘Hey, you made it. It’s a really arduous procedure that takes seven to eight months. In two weeks, you must be in Los Angeles. He asserted that dreams do come true.
Trudsoe ultimately lost the cooking competition, but he intends to leverage the show’s increased visibility to open his own restaurant. The first restaurant, BTrue’s Mad Flava, is what he described as his ultimate objective.
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The moniker derives from Trudsoe’s time competing for his college team. My basketball coach gave me the nickname BTrue many years ago when I was a collegiate basketball player, and it has remained ever since he added it. And then insane flavor – when I was a young cook on Lake George, I’d always say, “Mad flavor,” as I placed the meal in the window.
That was just my catchphrase and lingo, and it has stuck with me ever since, you know. While searching for investors, Trudsoe is employed as a private chef in the meantime. He added, “You know, I’m willing to do whatever it takes to be successful.
I’m the kind of cook who enjoys formal sit-down meals and similar events. I enjoy speaking with my customers and getting their opinions. Trudsoe elaborates on what it was like to compete on Hell’s Kitchen and meet Gordan Ramsay, the chef’s personal hero, on the most recent episode of Florida Foodie. He also discusses his preferred cooking method and how he got his start as a chef.
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