PBS’s popular cooking competition series returns with Season 3 of THE GREAT AMERICAN RECIPE! Starts June 17 at 9 p.m.

PBS’s popular cooking competition series returns with Season 3 of THE GREAT AMERICAN RECIPE! Starts June 17 at 9 p.m.

Posted on:
Tuesday June 11, 2024

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From Alaska to Massachusetts, meet the amateur cooks competing in season 3 of

THE GREAT AMERICAN RECIPE

The new season will air Mondays from June 17 to August 12 on PBS and streaming on PBS.org and the PBS app

New judges Tim Hollingsworth and Frances Lam join judge Tiffany Derry and host Alejandra Ramos

PBS has announced the eight home cooks from across America who will showcase their culinary talents in Season 3 of THE GREAT AMERICAN RECIPE, the upbeat cooking competition that celebrates the multiculturalism that makes American cuisine so vibrant and delicious. With a wide variety of cooking styles influenced by their varied origins – from Alaskan to African, Chinese to Sicilian, Southern, German, Mexican and more, the Season 3 contestants represent the unique diversity of American home cooking.

Hosted by Alejandra Ramos, season 3 of THE GREAT AMERICAN RECIPE features two new judges and a new location. Tim Hollingsworth, award-winning chef and restaurateur from Los Angeles, and Francis Lam, host of the public radio show “The Splendid Table,” join returning host Alejandra Ramos and judge Tiffany Derry in Nashville, Tennessee. Each week, after two challenges, the judges will determine which home cook will have the winning dish, and in the final week the top three will compete for a chance to win this year’s competition. The eight-episode series will air Mondays from June 17 to August 12, 2024, from 9:00 p.m. to 10:00 p.m. ET on PBS, PBS.org and the PBS app.

Meet the competitors

Mae Chandran (Malibu, California) was born in Guangzhou (Canton) in southern China. At the age of three, she and her mother left China for Hong Kong. At the age of eight, Mae moved from Hong Kong to Fall River, Massachusetts, to join her family, who lived above the Chinese-American restaurant she operated. Although Mae was immersed in the world of cuisine (particularly Cantonese cuisine) from a young age, it wasn’t until she met and married her Sri Lankan husband that she began to explore the use of more spices and more “spiciness” in his recipes. Now with two grown children, Mae and her husband enjoy their retirement while she continues to tend their garden, which was featured in The Malibu era, making his internationally award-winning marmalade and working on his memoir. Mae’s signature dish is her Cantonese BBQ Chicken made with chicken thighs, Chinese brown bean sauce, hoisin sauce and sriracha sauce.

Marcella DiChiara (Franklin, Mass.) is a first-generation American whose passion for her Sicilian roots shines through in every dish she prepares. Her mother came to the United States with her family when she was ten years old, and her father immigrated to the United States in his late twenties. Growing up in Connecticut, Marcella spent every summer with her family, including her three siblings, in Sicily. These experiences influenced his view of cooking and the importance of family and community gatherings around the table. Marcella works as an e-commerce manager but never misses an opportunity to get in the kitchen and prepare a meal for her husband and two children. She prides herself on cooking traditional Sicilian dishes based on her mother’s recipes while using fresh, Mediterranean-inspired local produce. Marcella’s signature dish is Arancini al Ragu (risotto balls with meat sauce).

Tim Harris (Fort Mill, South Carolina) grew up living all over the world as a “military brat” until his father retired after a 27-year career in the United States Air Force, and the family relocated to the Carolinas when Tim was 12 years. Influenced by his Dutch mother, also as his paternal grandmother’s cook from the South, Tim developed an appreciation and taste for many different types of cuisines from an early age. Now married with two children and a career in insurance, Tim uses his cooking to bring people together and spread community and positivity through his food. Creative and willing to try anything in the kitchen, he loves grilling, smoking meats, and showcasing fresh seafood from the coastal waters of the Carolinas and bold flavors. Tim’s signature dish is his Lowcountry Style Cheese Shrimp and Grits.

Doug Heilman (Pittsburgh, Pennsylvania) is a consultant-in-training who grew up on a farm in western Pennsylvania. Having German roots stemming from both his grandfathers, Doug fondly remembers his maternal grandmother cooking what she called “country food”, taking their traditional German recipes and preparing them with the produce and such. ingredients they grew. In his cooking, Doug draws inspiration from his German heritage (often using his family’s handwritten recipe cards), Pittsburgh’s thriving and eclectic food scene, and his husband’s Italian roots. He is a frequent guest on local news, where he appears on monthly cooking shows and loves hosting delicious dinners with his husband for friends and family. Doug’s signature recipe is pickle-brined chicken cutlet.

Jon Hinojosa (San Antonio, TX) was born and raised in El Paso, Texas, to proud Mexican parents. Unfortunately, both of Jon’s parents passed away when he was young, so learning to cook began out of necessity. This quickly turned into a passion as he worked in local restaurants – starting as a dishwasher and eventually manager. Now with a family of his own and a proud father of three adult daughters, he feels it is more important than ever to celebrate their roots and fully embrace what it means to be Mexican-American. He extended his protective role to the work he did as the founding director of a San Antonio-based youth organization that advocates for marginalized communities through a series of arts and cultural programs. As he looks forward to his next adventures, his attention and work will always be centered on arts, culture and community. Jon’s signature dish is green chicken enchiladas served with Spanish rice.

Adjo Honsou (St. Louis, Missouri), originally from Togo, West Africa, combines his heritage with his passion for gastronomy. She immigrated to the United States at the age of 14, and, introduced to the art of cooking traditional West African dishes by her grandmother, Adjo’s culinary skills flourished. However, sourcing authentic African ingredients in Missouri has proven to be a formidable task. Undeterred, she embarked on a journey of exploration and experimentation, tirelessly researching and discovering local substitutes to recreate the flavors of her native land. Today, Adjo proudly shares her love for West African cuisine with the St. Louis community and beyond. A scientist and single mother of two children, she balances her professional responsibilities and family obligations while cultivating her entrepreneurial spirit. Two years ago, she launched her food truck showcasing Togolese specialties at local events and festivals. Among its signature dishes is palm nut and oxtail stew, a mouth-watering fusion of oxtail, aromatic curry sauce, palm nut puree and fiery habanero peppers.

Ingrid Portillo (Charlotte, North Carolina) was born in El Salvador in the mid-1980s. Her father was a farmer and rancher and dreamed of his children carrying on that tradition, but Ingrid and her family were forced to flee to the United States to escape the Salvadoran civil war. Ingrid credits her grandmother for her culinary inspiration, and she keeps her memory and legacy alive through her own cooking. Ingrid considers herself a long-time fan of PBS, having learned English and many cooking skills from watching PBS programs. After meeting her husband and having two children, they moved to North Carolina, outside of Charlotte. It is extremely important to Ingrid that her children embrace their Salvadoran roots and honor the memory of their ancestors, especially those who did not survive the war. Ingrid’s signature dish is Pupusas with Curtido and Salsa Maíz – corn tortillas stuffed with braised meat and served with pickled cabbage and salsa.

Kim Sherry (Anchorage, Alaska) is an artist who grew up in the small town of King Salmon as a fourth-generation Alaskan. Coming from a family of subsistence hunters and fishermen, Kim is an avid gardener with a lifelong appreciation of the outdoors and a respect for the wildlife that sustains her community. Kim has two teenage daughters and credits her husband, Bruce, for expanding her culinary repertoire and introducing her to the global flavors that influence much of her cooking. Although comfort foods are her preference, Kim is also an experienced baker and frequently uses a sourdough starter that has been in her family for over a hundred years! Kim’s signature dish is a Salmon Banh Mi.

Season 3 of THE GREAT AMERICAN RECIPE was filmed at GREEN DOOR GOURMET, a 350-acre farm, farm market and agritourism destination in Nashville, Tennessee. THE GREAT AMERICAN RECIPE is co-produced for PBS by VPM and Objective Media Group America. Steve Humble is the director in charge of VPM. Zara Frankel is the director in charge of PBS. At Objective Media Group America, an All3Media Company, Alyssa Hastrich is Showrunner, Layla Smith and Jilly Pearce are Executive Producers, and Erin Flynn is SVP of the current series.