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Now, she finds herself on the flip side of the hot seat she puts her chili patrons in, answering questions about the flaming food that’s earned her rave reviews.

1. What makes a good chili?

It’s like art. You have to love the ingredients and spices. You have to put it together with your love.

2. Why did you choose to be a chef?

I just loved it. Cooking was a hobby for me at first.

3. When was your best day as a chef?

When I was 5. My mom was bedridden and my father and brother were in (New) Dehli. My mom guided me from her bed, and I made khichri (a lentil and rice dish). When my dad came home, he said it was the best khichri he ever had.

4. What’s something cool you’ve learned about food through the years?

I can always tell what spices are used in any dish just by tasting the food.

5. What’s going to be the outcome of the chili competition? Are you going to win?

I don’t know if I will win, but I do know that I will have learned something. I always learn something new by tasting other people’s chili. It’s great.

— Laura-Claire Corson