‘Bobby’s Triple Threat’: New Titan Ayesha Nurdjaja on How Bobby Flay Shocked Her & ‘Intense’ Season 4

New Yorker Ayesha Nurdjaja is the newest titan on Season 4 of Bobby’s Triple Threat. The executive chef at Shuka and Shukette steps in for Tiffany Derry when the Food Network series returns on September 2. Bobby Flay hand-picked the James Beard Award finalist to join the exclusive club alongside Michael Voltaggio and Brooke Williamson. This new triple threat will take on highly skilled competitors in three head-to-head cooking rounds with surprise featured ingredients for a chance to win $25,000. 

During the premiere, competitor Nini Nguyen steps into the speakeasy kitchen under the judging eye of global restauranteur Daniel Boulud. The New Orleans native brings impressive credentials with appearances on Top Chef and winning the network’s first season of Last Bite Hotel. Other culinary kings and queens to come include:: Maneet Chauhan, Dale Talde, Jet Tila, Bryan Voltaggio, Karen Akunowicz, Avishar Barua, Adrianne Calvo, Martel Stone and Michelle Wallace.

Nurdjaja is no stranger to the show, serving as a judge during Season 2. Here, she opens up about how Bobby Flay shocked her and intense Season 4 of the show.

How did this opportunity to be a “titan” this season come about? What was the process?

Ayesha Nurdjaja: I was literally at the gym with my trainer, and I looked over to my phone, which I never do. It said Bobby Flay across the screen. I was like, “I have to take this.” I was on the phone with him. He asked to meet face-to-face, maybe for coffee. I said, “One hundred percent.” We met at Shuka. He got to telling me about the show. I thought, “That’s awesome. Good for you.” Then he asked me to be a titan, and I think my jaw hit the floor. I was like, “You’re nuts. Are you trying to punk me?” When he asked why, I said, “Competition wasn’t really my realm. Although it’s a television show, you still want to win and surround yourself with others who have this experience.” He was like, “You have it.” I asked him to let me think about it. I thought about it, and told him the only way I’d do it is if he trained me. So, he took days out of his busy schedule to meet at the Food Network kitchen to work with me. That is truly how it unfolded. 

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You were a judge on Season 2. Did that help you at all? 

I judged a lot of television cooking shows, and that was the hardest judging job I’ve ever had. I think I probably took the longest and held back production. Because the food was so amazing, it was really difficult to find flaws. It didn’t help being a judge. It’s like two different animals. It’s like learning how to walk and running a marathon. 

What was entailed with those training sessions? 

Bobby walked around in his chef’s coat while I was cooking. We did a lot of mock competitions. He gave me two ingredients and said to just cook. Some of it was timed and other parts were untimed. He would basically just walk around and ask me why I was doing a particular thing. I’d give him my process. He would say, “That’s cool if you were working in a restaurant, but on the show you have to think about the timing, all of these small details and elements that go into it.” Knowing how to cook, obviously, you need that to get on the show. Also, knowing how to cook within 45 minutes to do the dishes with judging expectation at the forefront. You also have to make sure you’re putting out dishes that highlight the ingredients. It’s kind of like alchemy in that there is a lot that goes into it. Just knowing how to cook isn’t enough. That I’ll tell you. 

How was it getting to know Michael and Brooke? 

It was awesome. Before we started, they called me over the telephone to congratulate me. They were very welcoming. I had a lot of questions. I asked things that may be considered silly like what was their day like, or how did you get to this point? Or when you see two ingredients, how do the ideas come to you? Some of the questions they couldn’t answer because you have to experience it on your own. Bobby kept telling me through the process that whatever you’re learning is so hard, but in the moment, you’re going to get it.

I’d say it wasn’t until that first episode that I understood what he said. There was still a learning curve. Michael and Brooke are intense. They want to win and have been competing for many years. On one end you want to say they have it down to a science. On the other hand it’s very nerve-wracking for someone as a first-timer and someone who is a veteran because when you step into that type of arena it’s any two ingredients. Sometimes the more familiar you are with the ingredients the more difficult it is because you have so many ideas. Other times you’re completely blank and you’re looking at these two ingredients having no idea what you’re going to make. 

What was it like to get out of your comfort zone through this experience? 

I think I met a version of myself that I never thought I would. I was completely terrified. Everyone says when you start cooking, all the anxiety and things you are feeling, go by the waist side. I can tell you that to be true. You are sitting on the couch waiting to be summoned with two ingredients you may be familiar with or not. It was nerve-racking. I did trust my instincts. I’ve watched a lot of competition television in preparation for this, and you can see people who have done dishes from their restaurants. There is no shame at all. You should do that, but I was so panicked at the moment, I don’t think I’ve ever cooked one dish I’ve ever made before. 

How did you feel about the competitors? 

There were zero pushovers. It’s kind of like when you first start to cook, you put these people on your radar that you will start watching. Then when you are a chef, you do the same. You’re always awe-inspired by what they do, and then all of a sudden, they walk into the arena. One, you are shocked. Two, you want their autograph. Three, you’re like, “Am I really going to battle this person?” It’s so intense. Once I got into the rhythm you almost forget who you’re competing against. It’s really those ingredients and the time and the clock you’re going up against. Whoever you’re going up against knows how to cook and knows how to do it in the best way under duress. 

This is such a unique show. What do you make of the set and vibe Bobby and his team create for it? 

When you walk in there, you want to hang out all night long. You want to be part of the T3 Club. The other thing to note is that I’m used to cooking in a chef coat or chef clothes. Having to cook in fashion is a whole other ball game you have to get used to. Shirts that are off the shoulder. I’m known to wear hoops, but I pushed the jewelry boundary on there. It was almost like fashion and cooking simultaneously. He creates such a great environment. The true reason I went against what I said to never compete was because I felt under that time constraint you really can’t show what you can do as far as cooking is concerned. Bobby disagrees with that, which I understand now. The other thing now is he never picks ingredients that don’t go together or you can’t cook. The premise of the show is you go there and make the two best dishes you can cook. It’s not intended to catch you or use something that is not necessarily savory or can not be turned into an actual dish. 

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How was it getting to know Bobby? 

We’re both from New York. I’ve had the pleasure as I came from a cook to a chef to have eaten at all his restaurants in New York. I always looked up to him. He was one of my favorite Iron Chefs for sure. Bobby is just such a good guy. He is such a good person. What I love about him most is the chef thing comes second. He also wants to surround himself with good people. His investment in you is the full package. He just doesn’t want people who can cook. He wants people that may share similar likes he does or does not. It’s more about having mutual respect for each other before they get into the cooking arena. I don’t want to say I’m indebted to him for life because that is a big thing. However, I do feel grateful for him because his advice really took me out of my comfort zone. There was one thing I felt after the season filmed, and that was being very proud of myself. 

Now with this show and season under your belt, does it give you the confidence to do more of these competitions? 

I would say it was an amazing experience. I’m someone who likes to take it one day at a time. I’d love to be on TV and hope this season my personality was truly captured and people get to know me a little more. I’d say, of course, I’d do another round of it. I love working on the Food Network. This is definitely a long game for me. Not a short one. 

Bobby’s Triple Threat premiere, September 2, 8/7c, Food Network (Next Day on HBO Max)