Team Hung and Team Casey can duke it out all they want. A new reality competition premieres this Sunday, Oct. 7, on the Food Network that will make all this “Top Chef” nonsense look like child’s play. Eight bona fide chefs from across the nation will slice, dice and deal with temperamental ice cream machines to vie for the title of “The Next Iron Chef”—perhaps those rumors about a certain pair of orange clogs will be true soon enough. We’re already obsessed with L.A.’s lone representative, Jill Davie of Santa Monica’s Josie Restaurant. Not because she’s super cute—which she is—or because we totally envy her style —which we do—but because (spoiler alert!) she can whip up a mean gastrique without breaking a sweat. Strict gag order notwithstanding, we dished with the spirited chef about getting cable, California girly-girls and why Rachael Ray should watch her back.

How did you become a contestant? Did you have to audition?
A friend of mine asked me if I was interested and I said, “Well, why not?” I went to the production company in Los Angeles and they had me sit in front of a camera and kind of talk to them—just an interview, nothing to do with the kitchen.

How many episodes have you shot?
We did a bunch of episodes. I can’t tell you exactly how many we were all involved in, but we’re already done.

You already know the winner?
Some of us do!

Will your fans like the result?
Yeah, of course. [Laughs]

Food Network hints that you were tested in multiple categories: speed, simplicity, innovation. What do you think was your strength?
Oh, you know, my personality. [Laughs] I think patience. With TV, there’s a lot of waiting around and getting ready, and then not being ready. You had to keep your wits about you and be headstrong, that’s for sure.

Josie’s menu constantly changes according to what’s in season. Was that an advantage?
I think to some degree it could be a disadvantage, because I’m so used to using such amazing products. [Pause] That's it. That's all I'm going to say.

What's your culinary style?
It’s very California eclectic, but not fusion. It leans more [toward] farm-to-table. I’m 19th-generation American, from the Mayflower, and fifth-generation Californian, so I’m pretty grounded in my California roots.

So do you think you’ll be the 'Iron Chef California Eclectic'?
You always feel cornered [having to classify yourself]—just because you don’t do classical Italian or classical French. Although I am French trained. But I’m interested to see how they would edit [me].

An Iron Chef needs a signature look. What’s yours?
I make all my own bandannas. People always ask me for them. I just need to get on the ball—you know, with all that copious free time I have to sit around and sew. And I always wear a barrette. I’m kind of a girly-girl.

Will you have a viewing party for the premiere?
Josie really wants to. We don’t have cable at the restaurant, but she’s trying [to get it]. Maybe [we'll] do some of the food from the show. I don’t really watch [my other show] "Shopping with Chefs." But this is a little different.

What are your future plans?
I have a couple shows in mind. I really enjoy doing TV. But who knows? You say one thing and the next day something else pops up. Ideally, I would like to be a millionaire pronto.

We wouldn’t mind seeing Rachael Ray get the boot.
Yeah. [Laughs] Everybody is like, “Go get her, get her out!” So, we’ll see.

[Editor's note: As of press time, Josie Le Balch was still unable to get cable in her restaurant, but we may just swing by anyway to see what's new on the fall menu.]

Jiyeon Yoo is restaurants editor for Metromix Los Angeles.

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