Faison went on Bigger Boston to chat about her acquire on “Match of Champions” and latest Boston ventures.

Boston chef Tiffani Faison won the third time of the Food Community cooking levels of competition demonstrate “Match of Champions.” Courtesy of Food Network

Superstar chef Tiffani Faison, current winner of the Food items Network’s “Tournament of Champions,” reviewed the restaurant sector, her new Boston ventures, and cooking rabbit and nattō with an anti-griddle, in an interview with WGBH’s “Greater Boston.”

Tiffani Faison is the chef driving neighborhood eateries like Sweet Cheeks, Orfano, and most just lately 3 concepts in the Substantial Avenue Area foodstuff hall.

Faison commenced her time in the limelight following a 2nd-area complete on Bravo’s “Top Chef.” But she didn’t end there. She has created a identify for herself in the food stuff sector performing every thing from judging on “Chopped” to currently being a 4-time nominee for the James Beard Very best Chef: Northeast award.

“Tournament of Champions,” hosted by Male Fieri, is a head-to-head, bracket-design and style cooking event. Faison took household $100,000 and a golden championship belt.

“Greater Boston” host Jim Braude started the interview by inquiring about Faison’s winning ingredients and tools — rabbit and nattō cooked on an anti-griddle.

Faison explained nattō is fermented Japanese soybean with a texture “halfway among snot and tape” and an anti-griddle is, as it sounds, a surface area that does not achieve temperatures bigger than 300 degrees.

The James Beard finalist also talked about three new ideas inside of Higher Street Place named Dive Bar, Tenderoni’s, and Bubble Bath.

Bubble Bath characteristics a champagne vending device following to leveled-up incredibly hot dogs and popcorn.

Tenderoni’s imbues pizza — showcasing burnt, crispy parmesan edges — with a “late ’70s, early ’80s vibe.”

When requested why Tenderoni’s pizza is so great, Faison explained, “The burnt parm doesn’t damage. We definitely labored on that dough, the crust, permanently and at any time and ever. I required it to be chewy and also tender.”

Dive Bar’s menu is 50 % New England, 50 % southern, and delivers “dueling lobster rolls.”

Along with discussions of Faison’s quite a few achievements “Greater Boston” aired a clip of Faison greeting her fellow competitor, most likely in situation any Bostonians or other movie star chefs have been thinking of demanding her to a prepare dinner-off.

“Ready to go down?” she asked.

Faison admitted to currently being quite aggressive — a trait she shares with the chefs she’s confronted in problems. What she did not confess to: sporting her 30-pound “Tournament of Champions” belt around the residence.

Braude created her elevate her ideal hand and swear to the fact.

“I really don’t parade about my dwelling,” she claimed. “I do not. Perfectly, now I might.”