A gift from the Iron Chef...

What an incredible ride it has been and continues to be. My journey from one of 10,000+ hopeful applicants, facing elimination after elimination, down to the final three. So close...so, so close. I am left with so many feelings of warmth and gratitude to those I had the opportunity to meet and those I had the pleasure of working with. Without question, I couldn't have possibly had a better time and learned more than I did and am so happy to have even had the experience. A very big, heart-felt thank you goes out to everyone at the Food Network, the wonderful people at CBS, the judges, Marc Summers, the cast and of course, the crew that made it all happen behind the scenes.

Speaking of behind-the-scenes, I was lucky enough to be the recipient of a very thoughtful gift from one of the judges of The Next Food Network Star , Iron Chef and Food Network star Bobby Flay. As you can see from the following picture, Bobby presented me with an 8-inch Shun classic bread knife. The stunningly beautiful Shun line of cutlery actually originated in Seki City, Japan, which is Japan's historical center for manufacturing samurai swords. Shun knives are heirs to a seven-century tradition of superior workmanship. Every Shun knife is an outstanding example of form fulfilling function. Both sides of its exquisitely forged VG-10 super steel blade are clad with 16 layers of high-carbon stainless steel to produce a rust-free Damascus steel surface. The blade reduces sticking and sinks into food so efficiently that a light touch is all that's necessary.

All I can say is "WOW"!!! I will forever treasure this gift and always have fond memories whenever I'm able to use it to in my kitchen at home and hopefully in the future if I ever have the opportunity to work with Bobby Flay in the kitchen.

An inscription from Bobby Flay...

For Carissa,

I chose this knife for you because I see it's future in your able hands. Lots of flaky, buttery crusts, slices of tomatoes with vinaigrettes that taste like Provence and many a baguette rubbed with garlic and olive oil. I wish you continued success,

Bobby Flay