Salmah Hack (Orlando, Florida) was born and raised in Richmond Hill, New York, a Queens neighborhood known as Little Guyana. Salmah, whose parents emigrated in the 1980s, inherited a huge part of her family’s culture through food. A former British colony built on indentured servitude, Guyana and its cuisine reflect the influences of African, Indian, British, Portuguese, Chinese, Amerindian, and Dutch cultures.
Salmah says that to understand Guyanese cuisine is to remember its history. Like her mother, Salmah has refined her culinary instincts so that she can cook without measuring or referencing a recipe. Guyanese cuisine is not widely known, and Salmah is proud to share it. Her signature recipe is Guyanese Chicken Curry, made with chicken, potatoes, and spices, including cardamom, dried Guyana thyme, garam masala, cumin and Wiri Wiri pepper.
Meet the Contestants
Meet the Host and Judges
Alejandra is a television host, TODAY Show contributor, and writer. Known for her vibrant, playful culinary point of view, and passion for style both in and out of the kitchen, Alejandra’s ability to inspire in a way that is fun and approachable has made her a favorite with audiences nationwide. 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