Frank Bilotti, an Executive Chef. Born and raised in Staten Island, New York has been cooking for the past 18 years. Finding the love for food, and it's way to the heart, quickly made his career choice very easy. Preparing food in a professional food establishment at the age of 14 and by 16 he was cooking on the line. Soon after, he went away to college in Providence, Rhode Island at Johnson and Wales University. After 2 years of hard work and practice, he graduated and very eager to jump back into the fire with a whole new out look. Starting work as a Sous Chef at a local restaurant then worked for a prestigious caterer that traveled nationally. Frank has worked In various hospitality scenes from "Mom and Pop" restaurants to very high volume establishments.
At the age of 23, Frank was hired as the Executive Chef at Bin 5 in Staten Island. Bin 5 became one of Staten Islands most desired date spots. With a culinary background being pro dominantly Italian. Chef used this as a foundation to expand his creativity with other ethnic cuisine and modern trends to form a fusion in which Staten Island wasn't used to. Staten Island soon embraced the style and lead him to be recognized by the community, newspapers, food blogs numerous magazines. Ultimately noticed by Michelin and became "Recommended by Michelin" back to back in 2011 and 2012. I was a contender in multiple competitions in which Chef Frank received a lot of recognition for.
In this mist of this, late September of 2013 He applied for the Fox Networks Season 13 of "Hell's Kitchen" produced and starring Chef Gordon Ramsay. In due time, Chef was notified with the honor of competing on the show. To this day, the experience of working for such a world renounced Chef on a face to face basis, has to be the highlight of his culinary career so far. Though it may have been the hardest venture, it was a learning experience. It has opened his eyes to a whole new world that he is eager to travel and learn. "I am beyond grateful for the experience I have had. I am looking forward to what the future will bring."... "A true chef isn't really happy, unless the diner is happy". To me, the best feeling you could have is putting a smile on a strangers face without ever meeting or making eye contact with them. Simply put your heart on that dish every time." - Chef Frank Bilotti
My family, like many did not grow up with much, my mom and stepfather worked hard everyday to provide for myself and my brother. My mother at one point worked two jobs and was going to college to try and make something better for myself and my brother. My mother, she taught me drive.
I was always interested in what my mother was doing in the kitchen. By the time I was eight, my mother had taught me how to cook. By the time I was 16 I was off to New Hampshire to start what would be one of the craziest journeys I could have ever taken, I was going to become a chef. So thirteen years later, a BA in culinary arts and a desire to push to the highest levels possible. Ive worked all across the United States including California, Vermont and Arkansas. I love the kitchen, more than anything else out there.
I have always had a love for food, and been fascinated from the different styles of cuisine to the culture and techniques of the culinary field. As a child I remember growing up camping and traveling where I truly fell in the love with watching pig roast and doing chili cook off and just watching people cook over open fires. Seeing everything done with such love and passion and just seeing how happy everyone was and just having fun. I knew this was a career for me.
At the age of 24 I went to culinary school Atlantic Culinary Academy (Le Cordon Bleu), while in school working for Different Taste Catering in Chelsea. Ma. Traveling down to Block Island doing dinners to the 2004 D.N.C.
After graduating from culinary school move to Las Vegas to work at a small Italian restaurant called Nora's Italian Cuisine, in what we just did old classic Italian food where everything was made from scratch, and would have a line out the door, after just over a year I want to further my learning and moved back to east coast to Boston. Ma to work for hotels such as the Marriott and Fairmont Copley Plaza. Moving back to Las Vegas to work for David Burke, a upscale steak house, to now living in Washington, D.C. Where I worked under chefs such as Jose Andres at Cafe Atlantico/MiniBar learning the science of food, and working with the Transformation to American Eats Tavern, After working for Jose I went to the Green Pig Bistro and helped with the opening and toned my butchering and helping local farms such as Border Spring Farm to today where I'm a sous chef for the Old Ebbitt Grill
Will Jardell is a 24 year old aspiring model and dancer from Nederland, Texas. He graduated from Texas A&M University with a degree in Biomedical Science and Minor in Art and Architecture History. He currently lives in Los Angeles, California after his recent relocation from Texas.
Will was hand selected by the casting team to be a contestant on America's Next Top Model Cycle 21. Having no previous modeling experience, Will was able to learn the tricks of the trade from world renown supermodel and icon, Tyra Banks, runway diva coach extraordinaire, Mrs J Alexander, and Fashion PR Maven, Kelly Cutrone, along with Yutsai a fashion photographer and creative director for America's Next Top Model. Will has been an avid viewer of ANTM for the past 20 cycles as well as many reality television shows. Being a part of America's Next Top Model was a dream come true.
Will is a trained dancer under the direction of Keely Jardell and a dance instructor and choreographer for numerous companies. Will currently teaches at MNR Dance Factory in Los Angeles, California and hopes to continue spreading his love of dance.
This is his first time attending Reality Rally and he is beyond excited to be a part of this amazing event!
Jessica Vogel found her love of cooking at a young age. Her parents divorced when she was in 1st grade, but weekly she visited with her father and recollects their cooking adventures. "My dad lived in a bachelor pad condo in Northern New Jersey. Most of my visits, I would search his refrigerator to find condiments, tonic water and old Chinese food, but every so often there would be an abundance of peppers, Andouille sausage and Tasso ham. That's when I knew it was Jambalaya time!"
As a child, she would draw pictures of the restaurant that she and her father would "someday run together". Unknowing her, the road to accomplish this would be quite rough.
At the age of 16, Jessica entered the restaurant business as a hostess. She encountered the first of many demeaning machismo personalities in the hospitality field. This was discouraging at first, but lead to the growth of thicker skin and an eagerness of respect.
After holding every front of the house position, Jessica took a hiatus from the restaurant business to focus on viticulture. For two years, she studied under one of the most renounced wine distributors in New Jersey. This helped her develop a savvy palette with food and beverage pairing. The next career move changed her entire spectrum of the hospitality business.
Jessica began working at a successful catering and restaurant business. The high volume of food flowing out of the small kitchen presented Jessica with the opportunity to help prep with the chefs in the back. After several months of working with the executive chef and proving her efficiency to "bang out" food, the kitchen began utilizing Jessica to come up with menu ideas, incorporate her recipes and become a part of the back of the house operation. As Jessica's palate was introduced to new and fresh ingredients her culinary curiosity proceeded to grow. She decided her next step was to attend culinary school at Johnson and Wales University in Denver, CO.
Culinary School proved to be a wonderful expansion on Jessica's quest for knowledge. She returned to New Jersey and worked within some of the top restaurants in the state. After conquering some Jersey's best, Jessica decided to pack her bags and head to the land where dreams are fulfilled, California.
Upon living in Orange County, Jessica was presented with the challenge to work in a bakery where her pastry skills were put to the test. Not her initial forte, but working with baking and pastry was seen as an advantage to learn another skill in the culinary field. Nearly a year after working at the bakery, Jessica began to thrive for the savory side of the kitchen. The craving was beyond satisfied by one of the greatest culinary experiences in her career. Working for Chef Gordon Ramsay.
Chef Jessica obtained the opportunity to be on Hell's Kitchen during a job search on Craig's List. "I was living outside of LA and came across a casting ad in the hospitality section. I clicked on the link that was for Hell's Kitchen on Fox Season 12 casting and decided to give it a shot. Why not, right?!"
The response snowballed into the huge opportunity to work next to her cooking icon, Chef Ramsay. "It was a jaw dropping, incredible experience! Chef Ramsay was amazing and I learned so much. I wouldn't have changed a thing about my time on the show!"
Since the show stopped filming, Jessica returned to New Jersey and is still working in the top restaurants of the state. She was the executive pastry chef under local celebrity chef, Christine Nunn, for a year where her desserts were adorned by regular customers. In addition to working behind the line, Chef Jessica has branched out to form her own private catering company, Chef Jersey Jess LLC.
Jessica Vogel is as passionate with each passing day about creating beautiful and outstanding food! She prepares each culinary creation with love and is inspired to quench as many appetites as possible!