Little Chef was born of humble beginnings, a baby blue mini fridge from a long line of baby blue mini fridges. He dutifully did his job, keeping the ideal temperature and humidity levels as he admired the Big Chefs gently trussing a chicken to be roasted, or basting steak with butter perfumed with garlic and herbs, or enjoying a Chef snack of a perfect summer tomato with a sprinkling of flaky sea salt from afar, daring to dream of one day stepping up and joining the line himself.
One day, the greatest of all refrigerators—none other than the Walk-In—came to Little Chef, as if in a dream, “Yer a Chef, Little One.” “I’m a what?” Little Chef replied. “A Chef, o’ course, an' a thumpin' good'un I'd say, once yeh've been trained up a bit. With a mum an' dad like yours, what else would yeh be?”
Little Chef set out on a journey. He traveled the world, working in some of the world’s finest Michelin-starred kitchens. He won the Bocuse d'Or 54 times. He competed in, and judged, every season of Top Chef. James Beard made a baby blue carpet just for him. Ever wondered how Rachael Ray’s meals stayed under 30 minutes? How Ina Garten’s martini stayed full? How Guy Feiri’s hair stayed spiky? Little Chef. He’s been behind the scenes for it all.
He was living fast and loose and loving every minute of it when it all finally caught up to him. After a few too many seasons of Hell’s Kitchen, Little Chef took a turn for the worse. He’d snap out of nowhere. When he found himself yelling, “BE BIGGER!!!!” at another mini fridge during prep, he knew something had to change. After over 30 years in kitchens, he asked a line cook to open his little door. He looked down and saw what he already knew to be true: he was completely empty inside. No fruit or vegetables in the crisper, no butter in his side shelves, no random jars of condiments, no half eaten leftovers, nothing.
He walked out of the kitchen, took the first train out of town, and walked straight to the used appliance store. He was ready to give up on it all.
When the Big Chefs Tyler & Jason found Little Chef, they could see he was rough around the edges. Placing his hand gently on his whisk, Chef Jason quietly asked, “how’d you like to be Truffle Shuffle’s Little Chef, arming curious home cooks with all the tools and skills to become Master Chefs in their home kitchens?” He knew this was the sign he’d been waiting for, the reason the Walk-In came to him all those years ago: the purpose of his journey all along.
While Chefs Jason and Tyler can make the finest 10 course dinner you’ve ever tasted with their eyes closed, they were new to the tech world. They needed a very special robot to get the Truffle Shufflers ready for the kitchen, and they knew just the mini fridge for the job.
Little Chef was taken to Truffle Shuffle’s top secret warehouse base and implanted with a very special code, written by Mark Cuban’s in-house team of technical experts, that allows him to communicate with all refrigerators and computers around the universe. When he woke up shivering, lying on a pile of empty boxes with only a layer of recipe cards keeping him warm, he knew he was the Little Chef he was always meant to be.
These days, Little Chef appreciates the small things in life: the smell of an old book, spooning out that last little drizzle of Brown Butter Truffle honey when the jar’s nearly empty, the feeling of a knife carving through a perfectly pan-seared steak, a steaming hot cup of coffee in the morning, the look on one’s face when they try the Truffle Kettle Corn for the first time.
Little Chef can still be a slightly rough around the edges, the result of so many years of working in the world’s finest kitchens. But, day by day, he’s remembering why he first fell in love with cooking. After many restless nights, he finally understood that with great power comes great responsibility: Little Chef must do everything he can to unite the world through food.