See if they can stand the heat

Think it gets hot in the boardroom with “The Donald?” Try the kitchen of a five-star restaurant under the eyes of such culinary genius as Ming Tsai, Todd English and Michael Ruhlman.

Find out who has what it takes to tame the flames of competition in the culinary world by watching a new reality series called “Cooking Under Fire.”

The documentary-style series pits 12 contestants – eight men and four women, ages 23 to 42 – in cooking competitions designed to test their talent, creativity, management savvy and, most of all, their fire to become professional chefs.

The contestants will be judged by famous chefs and restaurateurs Tsai and English, along with Ruhlman, the author of “The Making of a Chef” and “The Soul of a Chef.” Competitions will be held in cities with well-known culinary scenes – Los Angeles, Las Vegas, Miami and New York.

“The audience will see through the contestants’ eyes as they tackle the challenges that range from the deceptively simple to the level of a five-star chef, all in the high-pressure atmosphere of the kitchen,” said John Reiver, one of the show’s co-executive producers in a news release.

A panel of local guest chefs in each city also will help judge the contest. Aspiring chefs who fail to execute are at risk of being “86ed.” The winner will attain a chef position in one of English’s New York City restaurants.

The series begin next Wednesday at 7 p.m. on KSPS. Two half-hour episodes will be broadcast back-to-back each week. There are 12 episodes in the series.

For more details about the show go to www.pbs.org/cookingunderfire.

Good grill stuff

Shake a little Smoky Jalapeno, Mediterranean Medley, Lemon Lime or Chile Chili while you’re standing behind the grill this summer.

Sandpoint’s Robin Carter has launched a new specialty spice rubs and seasonings business called Just Simply Good Stuff. She says they offer a nice alternative to heavy sauces and butter for people looking for lower-calorie, no-fat options.

She said the idea hit her when she was dumping barbecue sauce (again) on the meat she was grilling. She got the business rolling last May.

There are six flavors including her Original Rub, Smoky Mesquite Salt in addition to those listed above. Her Chile Chili blend helped Carter win a blue ribbon at the Sandpoint Winter Carnival Chili Cook-off this year.

It is available in the meat section of Sandpoint markets, at Idaho grocery stores in Hayden, Oldtown, Rathdrum and Coeur d’Alene or online at www.justsimplygoodstuff.com.