The Next Iron Chef’s ‘tough-but-fair’ judge, Donatella Arpaia, is back for round three. When it comes to her style of judging the chefs, “I’d say I’m a cross between Simon (Cowell) and Paula (Abdul),” she tells BettyConfidential. Luckily these chefs will not be breaking into song during the competition.

What’s Donatella up to offset? “I’m a very busy girl!” she says. And she’s not joking. This New York-born foodie just opened up her first bar, and her ninth restaurant (yes, ninth.) She also just released a cookbook, Donatella Cooks. There’s even buzz about a TV show of her own that’s in the works.

We’re hungry just thinking about all that.

You’re returning for the third season as a judge for The Next Iron Chef. What should we expect to see?
I think the popularity of the show has really raised the stakes. The stakes are also higher because people have seen what has become of the past winners. We have an extremely interesting group of contestants this season. It’s a big rollercoaster ride, but that’s what I loved—I was surprised every week. Whatever direction you think it’s going to go, it goes somewhere else. It’s very engaging.

How would you describe yourself as a judge?
I’m fair but tough. That’s what the contestants need. Each judge brings a different prospective. It’s interesting to have Iron Chef Michael Symon judging, because he went through the process and can give a chef’s perspective. I focus a lot on technique, and I look at the presentation more than the others do. I’m a stickler for that.

Read Chef Michael Symon: “It’s My Job To Be Honest”

What really make it or breaks it for you when deciding if a contestant moves to the next round?
There are times when it is really tough deciding between two people. One wrong bite can send someone home. Honestly, it comes down to who I want to give another chance to. When I judge a dish, I ask myself, “what’s the ‘it’ factor?” It’s a tough thing to quantify, but because I’ve been in the industry and have eaten around the world, I have that skill. A chef needs technique or they can’t move further. You also need a certain soul and point of view to make yourself stand out.

You just opened your 9^th restaurant, Donatella. You’ve dubbed it “NYC’s most serious pizza oven.” New York is known for having some of the country’s best pizza—how are you differentiating?
The oven I’ve built is like no other in the country. It’s hand built from the ground up. I shipped the sand and rock over from Mount Vesuvius. I also went to Naples and sought out master pizzaiolo, Enzo Coccia. Then I sent my chefs there to learn the works. I have committed a great deal of time and money to making [Donatella] authentic. Pizza is a very serious business—there’s a science behind it. I have had this project in mind for years, so I really wasn’t playing around. It had to be the right time and I needed that perfect NYC location with a soul. That’s why [my 9^th restaurant] is the one that got my name. I also developed the menu with my aunts from Naples. It features tons of classics, like buffalo milk cheeses, pastas and house-made pastries. My wines selection is only from Naples. It’s all part of my heritage.