SC - Re: Modern Chefs (OOP)

[Susan Fox-Davis]

Drakey wrote:

> Umm, are you talking about the Seafood Chef, Rick Stein?

Oops, good thing I had not yet written to our Food Network about Steinman then.

> He's very popular in Lochac (Australia) and my and I are hoping to attend a
> light supper and lecture he is giving in July.  His TV shows (more than 1
> season worth) is currently showing on the ABC on Wednesday nights.
>
> Why is it that here in OZ I watch a heap of cooking shows with famous chefs
> (Gordon Ramsay, Rick Stein, Delia Smith, Nick Nairn, Jamie Oliver, Jennifer
> Patterson & Clarissa ???)

That would be the late Clarissa Dixon-Wright.  Jennifer has given up TV in favor of
running the food operation at Glascow University and writing cookbooks solo.  I
thought briefly about applying for Clarissa's job, but I didn't know how to drive a
motorbike.

> and they are all bloody English.  Are there any
> American cooks doing good things / writing books / doing shows?

Lots, they're obviously being overlooked by Oz networks.  Maybe they think we're
all too stupid to figure out each other's measurements?

Big man on TV right now is Emeril Lagasse, a New Orleans restauranteur from Rhode
Island in the Northeast, of Portuguese descent.  Very charismatic, has a rabid
following.   Catch phrases and keywords:  "Bam!" when adding chili powder or any
final ingredient.  "Pork Fat Rules!"  "Make it happy" or just "Happy happy".

Does Wolfgang Puck count?  From Austria, but a US citizen now, he ruled the Los
Angeles restaurant scene from the highly popular Spago in the 1980's.  The original
Spago location in West Hollywood is closing down this week to some hue and cry
amongst the jet set, but he's got several other locations, a TV Food Network series
and a frozen food franchise to keep him occupied.  Puck is turning out to be a
surprisingly good TV chef.

Guess who's back?  Not American per se, but still a US cooking show institution,
Graham Kerr.  TV Food Network is running his kitchy 60's "Galloping Gourmet"
series, plus new material with the new improved and contritely health-conscious
Graham.

I've made no secret that my big TV Food Network favorite is "Iron Chef" from Fuji
TV in Japan.  I'm sure all these guys have written books, but I can't read them.  A
travelling friend did get me some of the packaged pasta sauces by "Iron Chef
French" Hiroyuki Sakai, who evidently does competant work in Italian as well.  Not
bad actually.

>
>
> While I'm on it, what celebrity chefs are your heroes and why?
>
> For me:
> Gordon Ramsay - He's such a bastard.  Destroyed any fantasies I have of
>                 quitting my IT job and becoming an apprentice chef.  Yet, his
>                 food is simple but superb.
> Rick Stein    - Level headed.  Doesn't sensationalise but has a quiet passion
>                 for seafood education.
> Delia Smith   - Total Babe. Great bod, well spoken, great cook. Nuff said.
> Nick Nairn    - Dig the accent, great fresh scottish cooking.
> Jamie Oliver  - Left me with "Pukka" as a permanent part of my Vocab.  New kid
>                 on the block introducing cooking to the younger generation who
>                 usually can't boil an egg.  His style of food is fresh, simple,
>                 tasty. Yumbo.
> 2 Fat Ladies  - Proving that low fat cooking isn't always the best, and that
>                 double cream has it's places.
>
> Cheers,
>
> Drakey.
>
> ps.  I suspect the prominance of english cooking shows might be a symptom of
>      England's current renaissance in good cookery.  It's a shame about the
>      foot & mouth/vcjd crisis though. That can't be helping.

I agree, big time.  The real strength in English cooking was in its excellent
animal foods;  the proverbially great British beef, the fine dairy products, famous
cheeses, and that addictive clotted cream.  Anyone who orders a green salad in
England probably deserves what he gets.

Selene

>
>
> >Oddly enough, I saw Rick Steinman do that pie on his show "Rick Steinman's
> >Seafood" about a year ago, but I think he was in Cornwall at the time. So
> >yes, it is still cooked here elsewhere than Wales.
> >I don't think you get Rick Steinman in the US, he's a local seafoods
> >specialist chef and IMHO is one of the best BBC 'celebrity' chefs there is.
> >Ciao
> >Lucrezia
> >
> >
> >
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