Miami native Heather Dombrosky appears as a contestant on Season 8 of the reality TV cooking show MasterChef with Gordon Ramsay on FOX.
The home cook and nurse is passionate about sustainability and responsible eating. Her passion for food and life is inspiring. We asked member of New York City’s WeWork Chelsea to share her favorite flavors, and personal tips on how to find the best local cuisines.
So, tell us a little bit about yourself and how you ended up on MasterChef.
Food has always been a big part of my life. My mother immigrated from Peru to Miami, and my dad moved from Pittsburgh to Miami, so that’s where they met.
We had an abundance of seafood around as a kid due to my dad being an avid spear fisher, and my mom would make the fish into ceviche. My sister would pick the cilantro and peppers from the garden. It was a family affair! This kept our family bond really strong.
I work for a medical technology company and travel around the world to educate fellow medical professionals on how to use our equipment. When I’m in these far-flung countries for work, I’m always picking up exotic spices and trying new foods. It’s a way for me to learn about how people live.
When I bring those spices back, I try to incorporate those stories and spices into my meals, to show my friends and family that I care for them—which ties into the whole nursing profession as well.
So, I’ve always been interested in food. I’m really into sustainable food, and am a licensed hunter. I like to eat a lot of foods that might generally be thrown out—think making stocks from fish heads, or pieces of meat that are less “desirable” than your usual steaks and chops. It’s a very spiritual thing for me in a way, having more of a respect for my food. And being an educator, my hope is to inspire people to think in a different way about food.
On a whim, I saw an open call for MasterChef and I just took a chance by applying. I brought my signature dish—ceviche, because it carries a lot of history for me. I auditioned, and kept getting moved forward to the next stage! From thousands of applicants who auditioned, before I knew it, I was out in L.A., and I was in the top 40.
So it’s been an absolute trip, and a really amazing experience, and I’m very humbled and thankful for everything I’ve received from the show. Being in front of the judges is so inspiring. To this day, I hear Gordon Ramsay’s voice in the back of my head—pushing me to elevate my food and do my best. It was an honor to be able to experience what I got to experience, along with meeting all these amazing multifaceted people along the way.
When you’re not cooking, you work as a nurse and with a medical technology company. How do you find balance in your day?
I have the fortunate position of working remotely with my medical tech job. When I’m not on a plane or in a different country, I’m at WeWork, which is my mobile office. And I’m a social creature—I love meeting people, hearing their stories, and I love the energy that WeWork has.
I get too distracted at home (especially because my cat Hemingway is very friendly and wants to sit on my lap all the time)! So, I use my hot desk as I travel, and everyone who works there is amazing.
As a member at WeWork Chelsea, where do you recommend in the neighborhood to eat?
There’s a place that makes fresh sushi burritos nearby called Uma Temakeria. All their fish is responsibly sourced and 100 percent traceable, so I feel good about eating there.
What other cooking tips can you share with us?
I love crispy skin on fish! To get this crunchiness, make sure that the surface of fish skin is dry. Blot with paper towels, leave the fish skin side up in your refrigerator for about an hour, and let the skin dry out a bit. Also, treat the pan with the oil and salt first on high heat and wipe it out before you place the fillet back in the pan. Add more oil and salt when cooking the fillet and you’ll be golden. Oh, and don’t use a non-stick pan.
I have a fondness for turmeric. It’s becoming more popular! I’m a smoothie fanatic. I put turmeric in there, and I put cilantro in, and anything else I can use up from my fridge. I compost all my waste—everything I use to make smoothies with, or cook with, whatever I’m not able to use, I put in a bag in my freezer, and then I bring it to the N.Y.C. parks tent at the weekend farmers’ market to compost. I do love going out to eat, but I love the processing of filleting, cleaning, and the tactile energy of cooking.
What’s your advice to people who want to try something new but are afraid?
I feel like a lot of people have a fear of stepping outside of the box because they are afraid of how they’ll perform or what other people will think. And for me, I am not afraid to explore that part of myself—“it’s here, and I would be stupid to not do this!” It’s a once-in-a-lifetime opportunity to be on a show like this. I’m always testing myself, growing and changing, and I learn so much about myself by putting myself in these experiences.
You can find out more about Heather Dombrosky and her cooking at Give Zero Forks.
