Turning Kitchen Zeros Into Kitchen Heroes

The Food Network is hosting a new Competition Series called Worst Cooks In America this upcoming January.

Hopeless cooks around the country will compete in this high-stakes elimination series. At stake for the last two standing is the chance to cook for a panel of esteemed culinary critics and win the grand prize of $25,000. Premiering Sunday, January 3rd at 10pm ET/PT, the five-week series will put the “recruits” through a culinary boot camp led by two acclaimed chefs: Anne Burrell, host of Food Network’s Secrets of a Restaurant Chef, and Beau MacMillan, executive chef at elements in Phoenix.

Bob Tuschman, Senior VP of Programming and Production says…

“Watching the Worst Cooks in America struggle to become great cooks, makes a show that is very funny, dramatic and moving. Ultimately, it offers hope for even the most kitchen-challenged of our viewers.”

Under the tutelage of Chef Anne and Chef Beau, the recruits are split into two teams. They learn valuable culinary skills from their team leaders, which are then tested in a series of high-pressure challenges. Based on their performances, the recruits will be narrowed down each week until two are left standing to face the final challenge: prepare a three-course, restaurant-quality meal for a panel of food critics that thinks the dishes have been prepared by chefs Anne and Beau. On the line are the chefs’ professional reputations and $25,000 for the newly-crowned kitchen hero. The winner will be revealed during the finale on Monday, February 1st at 9pm ET/PT.

Anne Burrell is currently the host of Food Network’s Secrets of a Restaurant Chef and is known as Mario Batali’s energetic and reliable sous chef on Iron Chef America. A graduate of the New York Culinary Institute, Anne has then worked at notable New York restaurants including Felidia, Savoy, Lumi, and Italian Wine Merchants. Anne also opened as executive chef at New York’s Centro Vinoteca until 2008.

Beau MacMillan hails from Plymouth, Mass., and is a graduate of Johnson and Wales University in Providence, R.I. Beau joined the brigade at La Vieille Maison in Boca Raton, Fla., rising through the ranks to the position of sous chef, then moved to Los Angeles where he held sous chef positions at the prestigious Hotel Bel Air and Shutters on the Beach in Santa Monica, Calif. Later, he relocated to Phoenix to work at The Ranch on Camelback, which is now the Sanctuary on Camelback Mountain. In 2001 he helped open elements restaurant, which he now oversees as executive chef. In addition to his restaurant work, Beau has competed on Iron Chef America and cooked at The James Beard House.

Photo Credit: The Food Network

As you recall from the finale, her “pilot” was called Kitchen Survival. Well, her new show is called $10 Dinners and premieres at 12:30pm. Her promise in each episode? Feed four people with infinite possibilities for only $10. She knows from experience all the tricks and tips to creating family friendly meals on a budget.

Here is a picture of Melissa in her new kitchen set at the Food Network!

Photo credit: The Food Network

Has anyone noticed how huge Rachael Ray’s Empire has grown? In a short amount of time, she has built several successful shows on the Food Network, has her own daytime talk show, has a cutlery line, then she debuted her orange handle cookware. Next she comes out with table and serving ware. Oh, and let’s not forget all of her cookbooks.

Well several months ago I was at the market and in the cooking oils section, specifically Olive Oils. Lo and behold, there it was: EVOO as she lovingly refers Extra Virgin Olive Oil as. But that wasn’t all, she also has Modena Balsamic Vinegar! But it doesn’t stop there when it comes to pantry items. Rachael also has her own beef and chicken stocks. Made to her specification by the folks at Colavita, she doesn’t want to sacrifice flavor for the convenience of a prepared stock.

But it doesn’t stop there…I’m sure you have all seen the commercials on TV for her new line of dog food, Nutrish. High quality pet food made to exacting specifications by Rachael. Proceeds from the sale of Nutrish also benefit her charity Rachael Rescues which helps distribute funds to pet charities and organizations that help animals in need.

Oh! One more thing, Rachael also has a line of bed linens and towels for your home as well. Just think, your home can be a Rachael Ray home. Martha, move over!

It’s probably safe to say that her start on the Food Network propelled her to where she is today. If she were to leave the Food Network, that would send a blow to the Food Network that in my opinion has shows that aren’t up to par with other cooking shows of the past.

So here is my personal take on Rachael Ray. When she first came onto the scene on the Food Network I watched her shows. The whole “30 minutes” idea was kinda kewl and we all need ideas for fast, easy meals. Well Rachael came to the rescue. The fact was the food was real. No fancy this or that, just easy to cook meals that anyone would enjoy eating. Yes the episodes really take like 7-9 hours to produce, but all in all, those meals can be cooked in 30 minutes or less.

Her little quirks like the “EVOO” and her “mmmmm” where kinda catchy and I never had a “garbage bowl” until Rachael came along. Then Rachael started doing more “lifestyle” shows like here $40 a day. Interesting concept. I thought to myself, could I really do that in real life? While a good idea, I know that while on vacation, spending only $40 a day was pushing it. But it was nice seeing her travel from place to place, around the world, showing us that you can eat on less than $40 a day. It was kinda inspiring, but I know my eating habits! :)

When her daytime TV talkshow came to CBS, I have probably only watched it like one or two times. If I remember correctly, the two times I watched was when the contestants from “The Next Food Network Star” would come to her show. Rachael is very involved with the community and does alot of charity work.

I have never purchased any of her products, though I do own two pieces of cookware that my sister got for me one Christmas – yep, orange handles and all! Maybe I will try out some of her EVOO or her chicken stock just to see what the quality is like.

Have you used any of Rachael’s pantry items? What’s it like?

Photo Credits: rachaelray.com and foodnetwork.com

“Chefs vs. City” - July 2009
Chefs Aaron Sanchez and Chris Cosentino travel from city to city taking on a pair of locas chefs in a 5 part competition.

“Extreme Cuisine With Jeff Corwin” - Fall 2009
Jeff Corwin will travel the world in search of Extreme Cuisines!

Two new shows with little information is “Worst Cooks in America” and “Foods That Changed the World”

Renewed are “The Next Iron Chef”, “Ultimate Recipe Showdown” and “The Next Food Network Star“.

“Viva Daisy” returns for a full 2nd seaason in July and an entirely new idea, “What would Brian Boitano Make“. Former Olympic skater Brian Boitano comes to the Food Network in August.

So yesterday I told you that DC’s Teddy Folkman will be a contestant on The Next Food Network Star. Well joining him will be 9 other contestants, of which 3 are from Southern California!!

First up is realtor Jeffrey Saad. Jeff actually has his roots in food not realty. He is a graduate of the California Culinary Academy and opened several restaurants in the SF Bay area called Sweet Heat. He is now a successful realtor with his wife Nadia. The live in Los Angeles with their two children. Looks like Jeffrey wants to return to his roots in food.

Joining Jeff is Debbie Lee is a restaurant consultant from West Hollywood. She offers a unique twist in cuisines of Korean and American flair.

Third up from the Southland is Eddie Gilbert from Manhattan Beach. Eddie is currently an apprentice working in an LA restaurant. Eddie enjoys adding modern twists to old classics.

More to come on our contestants in the next few weeks! Don’t forget, Season 5 of the Next Food Network star premieres on June 10!

Thanks to The Food Network Addict for the photos!

While I was there I had the pleasure of working with Carla Hall, one of the Top 3 in Season 5 of Top Chef. I have been trying to get in touch of Carla since I found out she was going to be on the show before Season 5 aired. We have run into each other on Twitter after the show ended and she briefly said hello.

I really want to get to DC to congratulate her for her accomplishment on Top Chef. I want to share a glass of wine and a meal with her and catch up with her and see hear from her myself what being on the show was like and where she is going next in her food life. Carla was one of my favorite chefs to work with. If memory serves, I was introduced to Carla by another great DC area chef, Janis McLean.

Another reason to get to DC is to visit Teddy Folkman at Granville Moore’s in NE. As the Executive Chef of Granville Moore’s, Folkman has gotten the reputation for the best Moules on the East Coast! Well, ok…maybe in the Mid-Atlantic. What are Moules you ask? Mussels. But not just any mussels, these are mussels prepared in Belgian fashion. Granville Moore’s is all about supporting their Belgian fetish, whether it be the food, the drink (oh the beers!) and even the patrons.

Teddy’s moules made its way up the East Coast and the Food Network decided they were going to have Bobby Flay challenge Teddy to a Throwdown! Well that challenge was won by Teddy himself – a testament to his genius.

Teddy Folkman has just found out that he is one of the contestants on this year’s season of The Next Food Network Star! Can you believe it! Look forward to seeing Teddy and the other contestants as they battle it out for a show of their own on the popular Food Network. The Next Food Network Start premieres on June 7, 2009.

Oh, did I mention that Teddy is just to darn cute! :)

So there you have it. I need to get to DC. Carla, let’s have lunch. Teddy, your West Coast fan is coming to talk about mussels!

Ariane was sent home in the 8th Episode entitled “Down on the Farm” where some say she was setup to go home with her lack of experience in breaking down the Lamb where Leah and Hosea could have assisted.

It was good to see Ariane in the kitchen, she sure looked at home in Iron Chef’s time-ticking environment! Ariane was serving as one of Amanda Frietag’s sous chefs in her battle with Bobby Flay with Alaskan King Crab!

Let the Battle Begin!

I have watched Daisy Cooks many times and she has a way of infusing personal stories of her life into her cooking instruction. This will be Food Network’s second foray into Latino cooking. Ingrid Hoffman’s Simply Delicioso has been very successful.

Watch for Daisy starting this Saturday morning during Food Network’s In The Kitchen. Daisy will be doing a6 week run and if all goes well, hopefully the network will sign on the show permanently!

“It’s really going to be a peek into my life, into my home, into my kitchen,” Daisy said. “I’m going to be sharing my family with you, sharing meals that we have.”

The Food Network has been airing a new reality TV show these last few weeks. There are no contestants that get voted out of the kitchen or have to cook a gourmet meal in 10 minutes. There are no on-camera tests or judges to test your culinary knowledge.

The Chef Jeff Project is a reality show that is different from all the others. Here, Chef Jeff Henderson, a former convicted felon learns to cook in prison and overcomes adversity and makes it in the real world. His successful catering company, Posh Urban Cuisine, located here in Los Angeles is the backdrop for the new series. With some sponsorship from the Art Institutes, Chef Jeff has brought on board six individuals from the “hood” and giving them a chance to make something of themselves. The show  enters on 6 kids from the hood who have been in trouble with the law, have been in jail or have been dealing with drugs. Chef Jeff wants to give the same chance that was given to him. 

In this ground breaking show, Chef Jeff challenges them to real-world catering experience and throws them in the weeds. There are personality differences between them all and Jeff has to deal with that. All these kids come from hardship.

It has been a very compelling show. I have been watching the last three weeks and glued to my set. These kids are being given the opportunity to earn a scholarship to the Arts Institutes for a Culinary education. These kids have talent ad some of them don’t. But it doesn’t matter, Chef jeff is trying to show them that they can each shine. He is showing them responsibility and how to make it out there outside of the “hood”

Tune in on Sunday evenings at 10pm – you’ll be drawn in too.

Well this week, they launched their new site and it looks great. A bit less crowded, but still full of sponsor ads. The site is easier to navigate and they have added alot of new code to the site to make it easier to find what you’re looking for. The site is divided into three main parts: Recipes/Cooking, The Shows and The Chefs.

RECIPES/COOKING

They say their recipe collection is the best ever now. You can search by main ingredient, host/chef/show, type of cuisine or by technique. Just for fun, I typed in Fricasse in the search field. I came up with 5 recipes, 3 o which have been on shows. The first was a Roasted Young Rabbit with Gnocchi and Fricasse of Spring Vegetables, Spinach Puree, and Morel Foam. Not exactly what I was looking for and the foam reminds me too much of Marcel from Top Chef! :)

Also in the Recipe/Cooking section are sub-sections on topics like Quick & Easy, Healthy eating, In Season Now and special how-to setions – to name a few. You can also create a virtual recipe box right on their site. Create an account and you can keep your favorite Food Network recipes right in your account.

The recipes are displayed on screen for better reading (looks like the font size increased), but you can print them out too. Did you know you can print 3×5 or 4×6 recipe cards from their site?? Now you do! Each recipe tells you the cooking times, the number of servings and if a photo is available, that is there too.

SHOWS

This section highlights the new shows, existing shows and shows of the past. They also show you whats on screen now (East Coast Times) and what’s ahead in the schedule. They have added a lot of video content, although it automatically plays when you enter the page. That’s a pet-peeve of mine.

Each show has a nice header splash graphic, photo galleries, recipes from each show, behind-the-scenes stuff and tidbits about how the show came to be.

CHEFS/HOSTS

This section gives detailed bios on the Food Network’s chefs and hosts. There is a sliding photo library of chefs/hosts that you can move thru. Once you find someone you want to know more about, click on it and it pulls up a  bio, videos and photos galore! No one paragraph bios here, they give you all the dish on your favorite chef/hosts.

Did you know that the Food Network has a series of Newsletters that you can subscribe to? Check it out on their site as well as a newly stocked video archive! In addition to all the changes, there is also a wap/mobile version of the site available for your iPhone or WAP enabled cell phone.

Last but not least, don’t forget to visit the Food Network Store online for all things Food Network to name-brand cookware and accessories.

Martha Stewart will be adding to her line cookbooks, TV shows, cookware and kitchen products from Emeril Legasse.

As you recall from last month, Emeril’s most successful show, Emeril Live, stopped taping after many years on air on the Food Network. He currently is still taping shows of The Essence of Emeril for the Food Network.

Check her out at crateandbarrel.com

In addition to her foods, he current cookbooks, Everyday Italian and Everyday Pasta are available.

There are also plenty of her favorite kitchen tools that she has picked out.

Go to crate&barrel right now…GO!

This time he is the assistant to the person competing. The cute guy?? His name is Tad Weliczko from New York. Tad competed in the Simpons Cake Challenge a few weeks back. He didn’t win, but I was rooting for him all the way. His assistant on that episode was James Rosselle. In a twist, it is James who is competing in today’s Sweet 16 challenge and Tad is assisting. They have to make a cake for a Sweet 16 client that they just met minutes before the competition.

Both Tad and James worked for the famous Ron Ben-Israel Cakes in New York.

James is kinda cute too btw! :)