The first season of Chefs vs. Wild will air on September 26, 2022. Candidates will be hosted by Valerie Segrest, a wild food expert who also highlights the importance of maintaining a balanced diet, during the trip.
World-famous chefs will be seeking the outdoors for the necessary ingredients to prepare beautiful dinners in every episode of Chefs vs. Outdoors. Throughout their quest in the wild, the participating chefs will face several perilous tasks in order to complete their culinary challenges.
In order to impress renowned chef and adventurer Kiran Jethwa and wild food expert Valerie Segrest, who will judge competitors on their capacity to cook the best five-star supper utilizing foraged goods from British Columbia’s coast, chefs and survivalists will compete.
Never before has it been more tough to rise to the top of the culinary world. Two different top chefs will be dropped into the wild in each episode of “Chefs vs. Wild,” where they will have to find a way to survive and gather enough wild ingredients to make a restaurant-quality, five-star supper.
The Chefs vs. Wild host graduated from Bastyr University with a Bachelor of Science in Nutrition. After that, she graduated from Antioch University with a Master of Science in Environment and Community. Segrest has also served as a Food and Community Fellow at the Institute of Agriculture and Food Trade Policy.
She has spent more than ten years using her knowledge in nutrition and human health science to promote food security initiatives and support the food sovereignty movement. Her approach and societal contributions center on educating tribal tribes across North America, increasing awareness, and removing barriers to obtaining traditional foods.
Over the years, she has earned a number of certifications in advanced herbal studies. The historical and conventional food and medical systems of the Coast Salish tribes of Western Washington have also been extensively researched by Segrest.
She co-authored numerous publications in less than ten years, including Feeding Seven Generations: A Salish Cookbook and Feeding the People, Feeding the Spirit: Revitalizing Northwest Coastal Indian Food Culture. The Chefs vs.
Wild host had the opportunity to speak with audiences locally, nationally, and internationally about the work of the food sovereignty movement as a Kellogg Food and Community Fellow at the Institute of Agriculture and Trade Policy. Additionally, she was highlighted in 2019 issues of Women’s Day, Food Network, and J.Jill’s Inspired Women Campaign.
Also Read: Eniko Hart And Her Parents, Especially Her Mother, Are Very Close
