To watch Lexington chef Sam Fore at work in the kitchen is to witness a force of nature. Starting Sunday at 8 p.m. on the Food Network and streaming the next day on HBO Max/Discovery+, you can see for yourself as she competes on the third season of “24 in 24: Last Chef Standing.”
Though Tuk Tuk Snack Shop at 124 Malibu Dr. ended regular service last year due to rising food costs, James Beard Award finalist Fore is serving up her signature Sri Lankan-influenced food every Saturday in April from 11 a.m.-3 p.m. there to celebrate 10 years since her first pop-up offerings in a tent.
We caught up with Fore for an update and preview of the show.
‘Petty’ delicious
As its name suggests, “24 in 24” pits chefs against each other over 24 continuous hours of challenges, with one $100,000 winner. Fore had “a blast” at the competition.
“You walk in and see James Beard winners and Michelin star chefs. You realize how rarified the air you breathe is,” Fore says. “You realize a) how difficult it is to get on and b) how challenging it will be.”
The show films in real time and chefs were only on set for three days, two for promo and one for taping. Challenging indeed. Fore was up to the task. “I went in on a mission to make sure I was unforgettable. I went all in,” she says. Asked how competitive she is, she laughs. “Extremely. I’m petty.”
While Fore decides on her next large-scale move, people should follow the biz on social media to get notified of “snack drops” and other events. She’s also working on getting her signature roasted tomato curry pie, which ran on the cover of Food & Wine, available to ship via mail order.
