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Logan Guleff to Compete on MasterChef Junior


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He cooks beets and Brussels sprouts and can talk knowledgably about the unique layering of smoke flavors. His cooking has taken him to the White House to meet the president. He is 12 years old.

Now Logan Guleff will show off his culinary talents to a new national audience on the Fox reality cooking show MasterChef Junior. The show features young cooks competing to create the perfect dish under imperfect circumstances.

On Tuesday, November 4th, from 6 to 9 p.m., there will be a MasterChef Junior Watch Party at Bridges. It's $2 at the door, and the proceeds go to support Bridges' programs. 

  • Courtesy of MasterChef Junior
  • Logan Guleff

Flyer: What's the first dish you remember cooking, and how old were you?

Guleff: I've always been in the kitchen, but I guess my earliest memory of a true dish is making pasta with my mom by hand for Christmas. Maybe I was 3 or 4, mixing eggs in the dough. I loved it.

It's a plain old Tuesday night without company or anything, and you're cooking dinner for the family — what are you making?

What was on sale or in the house? I would start there and work on something that might end up being dinner or it might be a pizza night! Who knows? I do have a Mediterranean pork roast that is pretty tasty that I could make.

What technique or ingredient has your undivided attention right now?

I am having fun learning about smoke and barbecue. I've discovered some unique layering of wood flavors. I am working on a few desserts, too, along with creating a few new spice blends. I have been busy.

Is a cookbook something that you see in your future? What's next for Logan?

I am working on a cookbook and have all kinds of ideas for it. I've also created five new spice blends I want to sell. I really want my own cooking show, so I am working hard on that and school too.

What effect has being from Memphis and living in the South had on your style of cooking?

I don't know, I mean I am from Memphis and the city is just exploding with great food and chefs. So many folks in the restaurant business have been super nice to me and have shared some of what they do in the kitchen. And my blog [] helps me with being a food explorer. Maybe being from Memphis means I work harder — grit and grind — and all that.

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