Irma Cádiz (New York, NY) grew up eating Dominican and Puerto Rican food and loves to prepare her mother’s recipes as a tribute to her family’s Caribbean heritage. Raised in a multicultural environment in Rochester, New York, she experienced a wide range of cuisines but wasn’t always a fan of cooking. Her mother encouraged her to join her in the kitchen, but it wasn’t until Irma had her own children that she learned to love it.
For the past decade, she has lived in New York City’s Harlem with its diverse culinary scene. Irma recently completed her college degree and has started her own business, where she specializes in Latin-inspired cocktails. Irma is an actor and current member of the Chelsea Repertoire Theatre, where she continues to hone her craft. Her signature dish is mofongo con camarones, a popular Caribbean comfort food made from mashed plantains and shrimp.
Watch a Sneak Peek
Meet the Contestants
Alejandra Ramos is the host of The Great American Recipe. She is a television host, TODAY Show food & lifestyle contributor, trained chef, and food writer known for creative recipes and entertaining ideas that are playful, improvisational, and always just a little bit extra. READ MORE
Tiffany Derry is a judge on The Great American Recipe. The Texas native is the founder of Tiffany Derry Concepts and co-founder of T2D Concepts, the Texas-based purpose-driven hospitality group behind Roots Chicken Shak, Roots Southern Table and ‘Shef Tiffany spice and apparel line. READ MORE
Leah Cohen is a judge on The Great American Recipe. Leah is the chef and owner of acclaimed New York City restaurant Pig & Khao on the Lower East Side. A 2013 StarChefs Rising Stars Award recipient, Leah’s Filipino upbringing and annual expeditions to the region are reflected in her cooking philosophy, which stays true to authentic Southeast Asian flavors while incorporating classical western techniques. READ MORE
Graham Elliot is a judge on The Great American Recipe. He is a self-described “navy brat,” has traveled the world and all 50 states, sparking an intense interest in food which led him to attend Johnson & Wales University. READ MORE