Chef Mike Silverstein is back for an all-star season of Masterchef’s “Back to Win”. Plus, all about his new cookbook, out this fall!

Chef Mike Silverstein can do it all!

Today, HOLR is sitting down with Chef Mike Silverstein to discuss everything from his upcoming cookbook, “New Keto: Dinner in 30” (available this October), to his weight loss journey to his experience on Masterchef’s ‘Back to Win!”

Keep reading to learn all about Chef Mike Silverstein and what he’s been cooking!

Can you tell our audience where your passion for creating Keto recipes that the world would love came from, as well as how you got started in the industry?

I’ve worked in the service industry since I was 13 years old. I was drawn to it from a very young age. I also love eating and when you’re constantly surrounded by food all day, it’s easy to lose control – and I did! The stress of my career turned into emotional eating, and I developed a pretty unhealthy relationship with food. At 30, I was well over 300 lbs., and when my doctors told me that I was pre-diabetic, it was terrifying. I knew I had to make a change, though I had tried dieting many times before. I think we’ve all been there – counting calories, restricting our food, and punishing workouts. I had gained weight and lost weight many times over. But something “clicked” for me with Keto. It honestly didn’t feel like a “diet” since I was able to eat real food, with real portion sizes. Yes, I had to give up bread and potatoes, but I could have all the steak, chicken, and veggies I wanted, and I loved it. What I wasn’t expecting was how quickly I started feeling better almost immediately, as if my body was actually telling me “thank you”. As I like to say, I came to Keto for weight loss, but stayed for everything else! The food, the energy, and feeling my best. And almost immediately I wanted to help others find this same success. I started writing and sharing Keto recipes on social media, and really fell in love with building a community around this work. It changed my life, and it unlocked a new passion for my work as a chef. I genuinely love helping people find joy and health through their food, and my recipes and cookbooks are designed to do just that.

Following the release of your other popular cookbooks, “New Keto: Dinner in 30,”  will be available on October 25^th, 2022. What can we expect from this new cookbook?

With each cookbook, I really try to bring something new and exciting to the table (pun intended). My first book was about making Keto food “sexy.” My second book was about comfort food with lots of “feel good” recipes. But this book? This book is about speed and simplicity! Healthy dinners packed with flavor, that can be made in 30 minutes or less. We are all busier than ever, and sometimes just getting a homemade meal on the table for the family is a real challenge. So, I wanted to create a book for anyone struggling to cook with a busy schedule – uncomplicated, but very delicious dinners for every working family.

With back-to-school season upon us, what are some of your favorite recipes from “New Keto: Dinner in 30” do you recommend we add to our weekly routine?

That’s a tough question since I love every dish in the book (of course, I’m not biased at all!). But my “famous” Bourbon Chicken recipe is a must! I also love the 15-minute Heavenly Steak Bites, the Cheeseburger Skillet, and the Creamy Sun-dried Tomato Tuscan Shrimp.

You’re also currently on MasterChef’s “Back to Win” – talk to us about this experience to date as you’ve gotten so far in the competition!

Since this was the All-star season, I knew the competition would be tough. But this was unlike anything I could have imagined before going into it. Every single chef there was incredible. I was actually pretty intimidated by the talent, so I put everything into each challenge. I cooked like my life depended on it, and I think that really helped me get far in the competition. I knew that one mistake would send me home, so there was very little room for error, and managing that type of pressure, day after day, wasn’t easy for any of us. It felt like cooking was only half of the work, and the other half was managing the stress and the pressure of the MasterChef kitchen. I was also the underdog, as almost every person there was a finalist or top 10 ranked member of their previous season. Meanwhile, at 15th place in season 10, I really had to prove myself this time around, and I think the judges could see my hunger for redemption. And redemption, I achieved!

What’s next for you?

I’m planning to open my first restaurant in the coming year or two. Meanwhile, I’ll be cooking my butt off every day, making recipes on social media, writing more books, and continuing to help people find love in the kitchen!

Published by HOLR Magazine.