If, as the saying goes, the apple doesn't fall far from the tree, Arnold Myint likely would deliver a tasty apple pie a la mode with hand-picked apples, homemade crust and ice cream. At the very least.
Myint, 33, is the owner and executive chef for three popular restaurants in Nashville, Tenn., where he has followed his mom into the kitchen, so to speak. Patti Myint also is a successful, popular restauranteur in Nashville.
"I was raised in this industry," Myint said. "My parents have done so much for the food movement in Nashville. They brought Asia to Nashville in the 1970s. So many mouths they've fed.
"Being held up at gunpoint in a refurbished market during my parents' first months of restaurant operation didn't stop her. It inspired her to make a difference and support her community, help educate and promote cultural growth. She works very hard and gives back a ton. We support two orphanages in Thailand and my father's homeland of Burma. Growing up we'd bring them shoes, notebooks and ice cream. I have started an 'egg fund,' which guarantees that these kids get an egg with their daily meals, a step closer to a balanced nutritional diet.
"Back in the 1980s, when AIDS was uncontrollable, she would visit her friends and bring them Asian medicinal concoctions and keep them company in their darkest hour. When the tsunami hit Asia [ in 2004 ] , my mother noticed an ice cream vendor struggling to make a sale. She bought his truck and drove around the island giving out popsicles. Her reasoning was, 'everyone can escape for a minute and smile.' She is so savvy and, on top of everything, manages to wear perfectly pressed silk everyday. She was back then, and still [ today ] , is a visionary. I am so blessed to have her as my mentor."
Patti's love for all things food has certainly worn off on her energetic, motivated, charismatic son, Arnold. He was a top-level amateur figure skater who has traded his skates for a skillet, spatula and some tasty sauces. His restaurants are Cha Chah, PM, and Suzy Wong's House of Yum.
Arnold will appear on Top Chef ( Bravo, Wednesday, 8 p.m. ) , based in Washington D.C., battling his culinary quest for perfection against 16 others. The season seven debut with Myint is June 16.
"I am so psyched to be on this show," Myint said. "Past seasons have proven to be nothing but positive for aspiring chefs and I hope that a little of that good fortune will come my way. I hope Top Chef will help me in promoting locally-owned and operated restaurants. I am optimistic for my hometown's developing dining scene and am so proud to be a contributor to its growth. I can only think that being on Top Chef will keep my seats full so I can share my passion."
So how much fun was it competing against others nationally in your field?
"The [ real ] fun is outside of the kitchen … you know, when we relax, have a drink, cook dinner for each other, play pranks," he said. "On a more serious note, though, this competition has been so inspiring and motivating. Being around like-minded people, I don't feel like a misfit toy. I never have to explain myself and my philosophies; I just have to cook. I love that when I am with the other contestants no one is asking to 'hold the onions' at dinner."
Myint adds that part of his drive to the kitchen was Kathie Lee Gifford, not just his mom. From a TV commercial he saw more than 20 years ago.
"I saw a Carnival Cruise Line commercial with Kathie Lee singing, 'If they could see me now ... out on this fun ship cruise,' and she yelled 'Chicken cacciatore.' She made it sound soooo luxurious. [ So, ] I ran to the kitchen and made what I thought was chicken cacciatore."
About the same time, at 10 years-old or so, Myint made scrambled eggs with red food coloring and served it to his parents on Valentine's Day.
And his cooking roots date back the first thing he cooked: Fried onions with bologna and cilantro salad with Italian dressing.
Today, his cooking also includes peas and bacon.
" [ Peas ] are deliciously beautiful and magical," said Myint, who admitted staying in shape while truly living in the kitchen can be a challenge. "I make sure I have my daily allowance of bacon. I run around all day from restaurant to restaurant. I do go to the gym, and hire a trainer from time to time, but having been a competitive athlete for most of my life, I am happy just being me with my bacon."
Myint knows winning Top Chef would send him on, "the most amazing roller coaster ride in the whole wide universe." And some websites have predicted Myint will go far in the competition, perhaps win the title.
"I love my profession and my daily experiences," he said. "I can only be who I am and control what I do. I love to reflect at the end of the night on my day, the good and the bad. I love to grow. If that is what makes a Top Chef, then I would be honored to be that person. Thanks for those who believe in me and my bow tie."
More Arnold Myint:
—On his mom, Patti: "She is my stage mom! Just kidding. Growing up, she would always say, in a broken Asian-Southern belle accent, 'Honey, you know how many egg roll mommy have to make to buy that?!' Who wouldn't love her?!"
—Birthday: April 6
—Ingredients you do not like cooking with, and why: "What's not to like? Everything and everyone has a significant purpose."
—Suggestion to those who even struggle boiling water in the kitchen: "Don't stare at it. Trust the process; it will happen, I promise."
—When's the last time you skated: 2006. "I don't even own skates now."
—Coming out: Never formally. "If you are a child riding your skateboard while holding a Barbie doll, do you think 'coming out' is an issue? My dad built me a balance beam because boys don't do balance beam. I was damn good on that beam."
—Status: "I date, but I am single. I need to become who I want to be before I commit myself to someone. I want kids; that'll probably happen first."
—Mr. Right: "Please have a passion for something; be it art, music, The Family Guy, curling ... something. Please have goals. Please be comfortable shooting darts and drinking beer one night and getting all spanking fresh and pretty for the ballet ball. And love children."
—Describing Arnold Myint: "I seem like a bitch. I have a hard exterior, but once you know me, there is no escaping; I will live for you. I am serious about life, work hard and play harder. I love to experience the best. I live to share the experience."
—Away from the kitchen: "I like food. I like to go out with friends. I like the ritual of dining. I like to experience my fellow chef's creations. I like restaurant noise. I like cooking for people. I like bourbon; I also like sipping on bubbles. I like mindless conversation. I like sexy things like peas, mac 'n cheese and cigars. Massages are my savior; my shoes are my pets; my friends are my sanity; my concepts are my expression. That's me, Arnold Myint."
—Hobbies: Fashion, dinner parties, fancy things, shoes, cigars, drinking, non-profits, benefits.
—Favorite TV shows: The Housewives
—Favorite movie: Great Expectations
—A great chef: "You know that a chef isn't a cook, right? A chef is diplomatic, [ can ] conceptualize, lead, and delegate. A great chef should understand the necessity for balance, beauty and flavor. A great chef is technical and strategic. A great chef makes restaurants money."
—A great restaurant: "I'll preface this by saying everyone is entitled to an opinion. My ideal restaurant truly showcases a vision, all aspects of service, design/decor and menu are cohesive. And the chef stands by his/her product with no compromise. When I go out, I want to be inspired and stimulated. If people want to make substitutions or modify their dish, why even have a chef who has invested their heart into something? Go to a diner [ instead ] ."
—Skating background: "I was a competitive ice skater for most of my life. Nationals were in my daily childhood vocabulary. I loved every minute of it. Worked hard and played hard. I got to travel the world extensively and a majority of that was while I was a self-righteous teenager."
