Celebrity Chefs

Ingredients Chefs Can’t Live Without

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Celebrity chefs have huge pantries at their disposal—but what’s the one ingredient they can’t live without? Six of them share their secret.

Clarissa Dickson-Wright: Heinz tomato soup. She also depends on chicken stock, but prefers to make her own. For regular blokes, she says, “”There’s a place for the stock cube in every kitchen.”

Richard Corrigan: Organic Swiss vegetable bouillon. This is something he only uses at home, since he makes his own stock from scratch in the kitchen.

Antony Worrall Thompson: ketchup, worcester sauce and anchovy essence

Delia Smith: Sainsbury’s fresh bolognese and freshly made gnocchi. “This is a total cheat – but utterly gorgeous”

James Martin: Supermarket’s own-brand fresh stock. “It’s my favourite thing at the moment. It makes a great sauce”

Sam Stern: Marmite. “The best shortcut for stock is having the real thing around in your freezer whenever you want it”

Originally posted on September 30, 2010 @ 2:30 pm

The Celebrity Chefs Inspire Men To Cook

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Emeril.jpgIn the busy world we live in, eating has been done on the run. A lot of people admit that they don’t have the time or have never learned to cook for themselves. This situation is why many fast food chains so successful.

Enter the celebrity chefs. These masters of the kitchen are inspiring a whole new generation of cooks and no, they are not all women. In fact Food Network says that their demographics are 50% percent male for all their shows.

Many guys say that Emeril Lagasse, Mario Batali and Bobby Flay have helped them develop their taste for gourmet food. The best part is that they can cook it for themselves at home. In fact the Food Network has more male chefs than female ones, just as the male professional chefs outnumber the female chefs.

As Rachael Ray puts it, pop culture and TV has made cooking cool and manly. She says, “You see a lot more men on TV with food, good food.”

Irregardless whichever sex we are, those of us who aren’t that great in the kitchen are thankful to have some truly great chefs to learn from.

Originally posted on October 21, 2010 @ 12:57 pm

America’s Unhealthiest Drink Leaves Jamie Oliver Speechless

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First of all, I simply cannot imagine celebrity chef Jamie Oliver speechless. This guy is definitely physically appealing but part of his attractiveness stems from the way he talks – which to me seems non-stop! Anyhow, remember his foray into the wild American eating culture? Apparently, he tried the drink which has been dubbed as the unhealthiest drink in the country and was left, well, speechless.

So what’s in this drink?

Here’s what you need:

• LOTS of chocolate ice cream
• LOTS of peanut butter
• Heavy cream (LOTS, preferably)

Put these ingredients together and then blend. Yup, the mixture blends, and it blends well!

So what’s the problem with the drink? Think about it – you don’t need to be Sheldon Cooper to realize just how many calories are in this drink. To be exact, the drink has more than 12 percent butter-fat content. The total number of calories equals the amount that the average person needs in one day: 2,010!

If the numbers do not impress you, think about it more. The drink is equivalent to 68 rashers of bacon. If it’s sweet stuff that you like, think about 30 chocolate chip cookies. Baad but good!

So where can you get this drink? Head on over to a Cold Stone Creamery branch – you’ll be sure to find one of the 400 branches scattered all over the United States. Ask for the PB&C – just make sure you don’t eat anything else during the day. One drink is all you need to complete three meals.

Originally posted on May 29, 2010 @ 9:28 pm

Be a celebrity chef (sort of)

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food tube

Do you want to be a celebrity chef? Or at least pretend to be one? Have your 30 seconds of fame on Foodtube.net. Here, you can upload (or watch) videos of people who think they can cook… but then again, how much different is it from what Rachael Ray does?

Originally posted on September 24, 2008 @ 9:39 am

The Essence of Emeril

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bam.jpg

Bam! Kick it up a notch and Pork fat Rules! are just a few of the catch phrases of Emeril Lagasse. His light and fun style of hosting his TV shows has made him a very popular chef/host. He began with then new cable station, Food Network, in 1993 with the show “How to Boil Water”. Now he has two shows, “The Essence of Emeril” and “Emeril Live!” plus he is the food correspondent of “Good Morning America”.
Emeril Lagasse received a full scholarship to the New England Conservatory of Music but his heart was in a different medium – Food. Not surprising since he began learning about cooking at a very young age from his mother. In his teens he worked in a Portuguese bakery till he went off to College at the Johnson and Wales University to earn his degree in the culinary arts. He was later awarded an honorary doctorate degree by his alma matter.

Emeril Lagasse traveled to France and polished his skills in French cuisine before coming home. He worked in fine restaurants in New York, Boston and Philadelphia before he moved to New Orleans to become the executive chef of the Commander’s Palace for eight years.

In 1990 he opened his first restaurant, Emeril’s, in New Orleans. The following year he was awarded the James Beard Award for Best Southeast chef. In 19920 he opened his second restaurant, Nola. He currently has nine restaurants in the United States situated in New Orleans, Miami, Orlando and Atlanta.

Aside from being a chef, restaurateur and TV personality and host Emeril Lagasse has authored 11 Cookbooks. The first was “New” New Orleans Cooking and the latest is Emerils Delmonico.

He also has a line of high quality stoneware with Wedgweood, a line of seasonal produce, lettuces and herbs with Pride fo San Juan and a line of clogs with Sanita clogs of Denmark.

He also established the Emeril Lagasse Foundation in 2002. Its mission is “inspire, mentor and enable all young people, especially those from disadvantaged circumstances, to realize their full potential as productive and creative individuals” . It is another dream fulfilled for him since he has always wanted to enrich children’s lives. Truly he kicks things up more than a notch.

Originally posted on October 20, 2008 @ 7:37 am