Subscribe through Feedburner
-
Archives
-
Categories
- Casting Calls
- Celebrity Chefs
- Food
- Food Network Challenge
- Gail Simmons
- Gordon Ramsay
- Hell's Kitchen
- Hell's Kitchen Contestants
- Ingredients
- Last Restaurant Standing
- Next Food Network Star
- No Reservations
- Padma Lakshmi
- Recipes
- Reference
- Ted Allen
- The Next Iron Chef
- Tom Colicchio
- Top Chef
- Top Chef Contestants
- Top Chef Guests
- Ultimate Recipe Showdown
|
| ||||||||||||||||||||||||||
|
 |
So maybe this show doesn’t exactly count as “reality cooking” but it’s one of, if not my favorite food show on television. Suffice it to say that Tony Bourdain is the reason I now write about food. Tonight’s new episode (premiering at 10 PM EST on the Travel Channel) is Spain. I know Anthony’s been to Spain before. All I have to say is that if you think the culinary wonders of Spain can be addressed in one episode of one show, you had better watch tonight. Tony will be Tapas Bar Hopping with Albert Adria, brother of Ferran (maybe you’ve heard of him). And a tapas crawl sounds like a night of heaven if you ask me. He’s also going to Extebarri where (source):
Hand made charcoals sounds a bit hoity toity to me, but Anthony Bourdain doesn’t do hoity toity, not even in France, so I’ll give this place a chance. Do any readers of this blog live in Spain or have any traveled to Spain? Does anyone have any neat tapas experiences? I’d love to hear them if you do.
The episode is titled “Life is a Beach“
And the recipes for this episode are all already online:
I know I’ll be watching (I’ve already got it set to DVR). Let me know if you folks like him as much as I do.
The Food Network is currently looking for people to apply for two different new reality cooking shows.
They say you can nominate yourself or someone else for this show. However, if you’re going to nominate someone else, you must attend the interview with that person if they are chosen. The site to apply for the show can be found at hopelesshomecook.wordpress.com and they have three upcoming open casting calls (unfortunately I found this too late to warn the New Yorkers of the August 9th open call) within the next week! Charlotte, NC: Saturday, August 16, 2008 Denver, CO: Sunday, August 17, 2008 Los Angeles, CA: Sunday, August 24, 2008 And the second show which Food Network is seeking applicants is much more vague. They’re only looking for professional chefs for this one. It seems to be a four-person culinary competition that is timed. The application can be found here. Best of luck to any who decide to apply!
Hi, my name is “Pink Eyed” Jim and I’m the new blogger here at Reality Cooking. I don’t want to drone on and on about me, so I’ll keep this post fairly brief. I mainly wanted to post about my experience with the world of food, restaurants and cooking, so we can establish at least my basic levels of expertise. After all, I’ll likely be commenting critically on the work of others based mainly off of what I’ve seen on TV. Given that, I’d like to at least show that I (sort of) know what I’m talking about. I’ve always been an eater. My friends’ parents all loved me because I was “so easy to cook for.” I also always loved helping out in the kitchen. My first job, at 15, was in a grocery store, which was no big deal until I was trained in the Produce department. I started bringing home vegetables and fruits and experimenting with them. I began to love to cook. My senior year of High School I enrolled in a Professional Cooking program at my local community college. I spent two years there and did a year of a chef apprenticeship at Princeton University (no it wasn’t a class at Princeton, I was apprenticed under a chef who worked there). I also worked for a year in a bakery/patisserie. One of my favorite work experiences was managing a cheese shop section in a local supermarket; cheese remains one of my several food obsessions. I waited tables at a 4-star joint in New Brunswick, NJ, and spent two years as the head waiter at The Rutgers Club. Oh, and I’ve been a cook. I’ve worked in 4-star restaurants. I’ve worked at sandwich shops. I’ve even worked in fast food(!) I’ve been a fry cook. I’ve been a restaurant manager. Some have called me “chef” but I reject the term because it is, in fact, a title, and one I’m not certified to use. But that’s another post. Well, that’s me and my experience. I hope to become acquainted with a few of you, my readers over the course of the next couple of months. Feel free to comment, ask questions, raise concerns. That’s what I’m here for.
HOMETOWN: Chicago, Ill. PROFESSION: Personal Chef CULINARY EDUCATION: Culinary Arts, Kendall College, Chicago FAVORITE SIMPLE SPRING RECIPE: Pork pot stickers Born and raised in Chicago, Valerie has worked her way around popular Chicago restaurants for the past nine years and is currently working as a personal chef in her native city. Valerie has a passion for traveling and loves to incorporate influences from all over the world in her cooking. She believes food is the most universal part of life and enjoys cooking cuisine with elegance and simplicity.
TOP CHEF: JENNIFER
HOMETOWN: Brooklyn, N.Y. – currently resides in San Francisco, Calif. PROFESSION: Executive Chef COCO500 Restaurant CULINARY EDUCATION: A.O.S Culinary Arts, C.I.A FAVORITE SIMPLE SPRING RECIPE: Spring Lamb’s tongue salad, sauce Dragnocello, Mache, olive oil croutons, and mustard fruit Born in Brooklyn, N.Y., and trained in classic French and Mediterranean cuisine, Jennifer believes in cooking for the season and stimulating the palette. She has lived and worked in both Paris and London and always tries to incorporate French, Italian and Spanish influences in her cooking. Jennifer is currently working as an executive chef at the popular San Francisco restaurant, COCO500, but says if she could cook anywhere in the world it would be Cinque Terre, Italy.
TOP CHEF: ZOI
HOMETOWN: Seattle, Wash. – currently resides in San Francisco, Calif. PROFESSION: Chef/Restaurant Consultant CULINARY EDUCATION: Self-Taught FAVORITE SIMPLE SPRING RECIPE: Roasted baby California lamb with artichokes, spring onions, lemon and rosemary A restaurant consultant living in San Francisco, Zoi began cooking at the age of 19 and has worked with some of the greatest chefs on the West Coast. After traveling extensively through Europe, she believes her food reflects her love of Greece and Italy. Zoi describes her cooking as simple and rustic and emphasizes the importance of using local, seasonal ingredients whenever possible.
And that’s it! You’ve now met all of the new Top Chefs for the coming season!
I find it funny that they’re promoting this DVD as including "Gordon’s Infamous Obscenities and Curse Words Unbleeped." Because, yeah, that’s what I want in my cooking show. The DVD hits the shelves on April 8 and comes with an interview with Ramsey, a behind the scenes tour and three discs full of Ramsey’s ranting.
Next on The Food Network Challenge: Mystery Client Cakes Four pastry chefs must design a cake for a client they’ll meet only moments before the competition begins. The winning cake takes home $10K and is served at the event. The fun begins on March 2 at 8:00!
Jorg Amsler Michelle Bommarito Andrea Carusetta Jason Ellis
TOP CHEF: SPIKE
HOMETOWN: Clearwater Beach, FL - currently resides in Williamsburg, NY PROFESSION: Chef de Cuisine, Mai House, Drew Nieporent CULINARY EDUCATION: A.O.S Culinary Arts, C.I.A FAVORITE SIMPLE SPRING RECIPE: Lamb or Pig. A good Greek SPOOL lamb (salt, pepper, olive oil and lemon) on a spit. Spike works as the chef de cuisine at Tribeca’s new hotspot restaurant, MAi-House, which was named as one of the New York Times’ top ten best restaurants. Born in Montreal, Canada and trained in classic French cuisine in restaurants around the world, Spike has worked with Gerard Boyer at Les Crayeres, Thomas Keller at Bouchon and The Maccioni Family at Le Cirque. Spike believes in learning the basics to become the best. His latest venture is opening a new chain, Good Stuff Eatery, with his family. The new restaurant features his weakness – hamburgers, hot dogs, fries and milkshakes.
Top Chef: Stephanie
HOMETOWN: Stamford, Conn. – currently resides in Chicago, Ill. CULINARY EDUCATION: University of Michigan (undergrad); Scottsdale Culinary Institute FAVORITE SIMPLE SPRING RECIPE: Anything with green garlic such as gnocchi with clams, white asparagus and green garlic Until recently, Stephanie was the chef/owner of Scylla in Chicago. She is now enjoying traveling, both domestically and abroad, while planning her next exciting venture. Stephanie’s biggest lure in cooking is seafood because the same fish can be cooked so many different ways – grilled, poached, cured, pan roasted – and this brings out different attributes, flavors and textures. Stephanie says in her cooking, contrasting and complementary elements are essential, but balance is non-negotiable. She has always been very driven and a bit of a risk-taker. "Once I set my mind to something, I follow through. It always has to be 110%."
Top Chef: NimmaAGE: 26 HOMETOWN: Peachtree City, Ga. – currently resides in Atlanta, Ga. PROFESSION: Cook at Repast CULINARY EDUCATION: Culinary Institute Of America FAVORITE SPRING RECIPE: Grilled freshly caught fish with some amazing olive oil and sea salt A native of Peachtree City, Ga., Nimma earned her culinary degree from the Culinary Institute of America and is currently working as a cook at Repast restaurant in Atlanta. Her favorite thing to cook is pasta and she says she always has salt, pepper, green tea, coffee, and butter on hand.
|
||||||||||||||||||||||||
Feb22 |
Casting Call: Grill It!Posted by "Pink Eyed" JimFebruary 22, 2008 | Leave a Comment |
Food Network’s new Bobby Flay series Grill It!, a spin-off of Throwdown with Bobby Flay, needs male and female master grillers to cook alongside Bobby. This is a non-competitive show and grillers from across the country are welcome to apply. For information on how to make a 3-minute casting tape, visit www.bobbyflay.com and personal stories detailing your grilling skills should be sent to grillitwithbobbyflay@gmail.com. Applications must be received by March 15.
-
CQ Network
CQ CelebritiesCQ SportsCQ Tech Blogroll
Copyright © 2007 Reality Cooking • Powered by WordPress • Driven by the internet domain registration services of Loud Sign.
