Nadia G. of Bitchin' Kitchen: Thanksgiving Tips, Her Sassy TV Show, and The True Meaning of Being Bitchin'
|Nadia G via Facebook|
|The host of Cooking Channel's Bitchin' Kitchen, Nadia G|
The event, called "A Bitchin' Evening", celebrated Giosia's partnership with Apothic Wines -- the popular brand of blended wine that features two offerings, red or white. Nadia G. (as she is known) had prepared recipes to pair with these libations. The stage was set-up like a kitchen. It displayed a food processor, and bowls of butter and raw sugar.
The warehouse filled up quickly with people. Suddenly, Giosia dashed onto the platform. Wearing a teeny striped red and white dress, the 32-year-old walked across the stage. Her legs were toned, lengthened by fierce scarlet four-inch heels. The spotlight illuminated her many tattoos. The ink on her forearm spelled the word hungry in large cursive letters.
"We're going to get this party started, alright?" she asked rhetorically. The attractive TV host spoke in her signature lilting accent -- part Italian, part Quebecois, part English. "I'm going to say, 'go', and ya'all are going to say, 'nads'. Together, we are going to say, 'gonads'!"
The crowd responded in unison, murmuring with laughter. They obediently shouted the syllable. With that, Nadia G. had captured every spectator's attention. Her segment was half comedy skit, half cooking show, and it was a resounding hit.
Earlier that day, I met with Giosia to chat about the new season of her cooking show. The program is number one on the Cooking Channel, and each episode is abundant with sassiness, punchlines and bold outrageousness.
Her blonde hair was pulled back in a tight bun, revealing a segment of locks trimmed nearly to the length of her scalp. Her Starbucks cup was marked by bright red lipstick. She wore brass knuckles. They were adorned with the word, "Bitchin'".
But Giosia wasn't loud, brash or, even, a badass -- at least not in the conventional use of the term. Her tone was quiet and kind. Her one-on-one personality contrasted with what she projects on stage and on screen.
"It's a scripted show, so I do take the time to write it all out," she explained, responding to my question about her on-screen persona. "It's my Bitchin' Kitchen stage, but it is a part of me. After all, you can only write what you know."
Apart from the on-air snide remarks and comedic skits, what Giosia truly knows is how to grab her viewers' attention. Bitchin' Kitchen started as an online cooking show. With its priority on developing a sense of community and interactive fan-base, the show garnered enough attention and was picked up by the Cooking Channel.
"It's because of social and our community that we have a show. At the beginning, people thought there was too much cooking for a comedy show and too much comedy for a cooking show," she said. "But a lot of people were looking for a cooking show that wasn't so vanilla."
Her recipes aren't vanilla, either. They range from camembert feuilletée to spicy tom yam zuppe di pesce. And, although these offerings suggest otherwise, Giosia is actually a self-taught cook.
"Being a self-taught cook plays a big part in my show," she said. "If I can do it, everyone can do it. It's just important to make cooking fun and exciting. People tune in that have never cooked a dish in their life."