Sheryl Kirby

Food, Life and the World at Large

Category : celebrity chefs

Death by Turkey

I am spending this week watching holiday specials. Not the cartoons and tired old movies of yore (Come on admit it, It’s a Wonderful Life is three hours of tedious, sentimental schlock.), but holiday food and cooking shows, specifically of the UK variety.

As it turns out, holiday cooking shows are the big thing for UK chefs, and anyone with an existing series, or a cookbook, or a well-known restaurant, is there on the screen, setting fire to booze-soaked puds and making the holiday hassle look easy. But because there are so many shows, so many chefs competing for viewers’ attention, they’ve all got to do something different, to jazz up the traditional Christmas dinner in some way to make it unique.

Stuart Heritage of the Guardian sees the mass of holiday cooking shows as a as testament to gluttony in the “so… much… foooooood” vein. Because, he claims, it’s all about the watching and not about the cooking. But isn’t that really the saddest part? By which I mean, I bet that your Christmas dinner this year will be exactly like the Christmas dinner you had last year, and the year before that, and the year before that… there will be no trying of new dishes from Jamie or Nigella or Gordon. It’s fun to watch, sure, but hey, don’t fuck with Christmas dinner.

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Dinner With the Top Chefs

There is no reasonable excuse I could give for not getting around to posting these photos earlier, because the dinner at Great Cooks on Eight with Top chef Canada competitors Andrea Nicholson, Todd Perrin Steve Gonzales, Mike Stauffer and Patrick Wiese took place on June 30. I know, I am a deadbeat.

And despite knowing a couple of the chefs involved from eating at their restaurants or interviewing them for TasteTO, I have to admit that I’m not a huge Top Chef fan. I lost interest in the middle of the 2nd US season, so while I kept track of who was doing well in the Canadian competition, I was not a weekly viewer. I joked on Google + recently that I’d happily watch “Top Chef Historical” where modern chefs had to cook Careme-style banquets without gas or electricity, but my reality-TV watching does lean towards the historical stuff anyway. (And I suspect potential competitors would have my head if such a show actually came to fruition.)

In any case, 5 of the Canadian competitors got together to do a dinner – here’s what they cooked.

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Wouldn’t You Like to Be a Taster Too?

As the food charity season winds down, we finish off with the biggest of the lot. Last night, Second Harvest’s Toronto Taste took over the lobby of the Royal Ontario Museum, as well as much of the street along Queen’s Park as 2000 guests descended upon 60 chefs and restaurants, and over 30 beverage purveyors for a night of eating in support of one of Toronto’s most beloved food charities.

There is no possible way the average person can sample every item, and even though Greg and I tried to share things, we still couldn’t get to even half of the things on offer. But here’s an idea of what we came across.

Above: steamed pork buns from All The Best Fine Foods and 100km Foods

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The Feminists Are Coming – And They Have Cupcakes

When I think of “feminism”, Nigella Lawson doesn’t really come to mind.

Not because I don’t think that she’s a strong woman, in control of her own career and destiny, but because the stereotypes that she plays to use a certain kind of femininity that puts women barefoot and back in the kitchen.

Most of the female chefs I know have had to work twice as hard as their male counterparts to be taken seriously. Women who opt to make pastry for a living – whether because they genuinely enjoy it or because the hours and physical demands are easier – are considered cop outs. It’s utterly unfair, but it’s still a stupid stereotype of the industry. And even the women who do choose to make pastry for a living do so in a professional context – wearing a proper uniform, hair tied back, back and neck and shoulders aching at the end of a day bent over a cake doing hours of icing work.

Nigella sets these ladies back, if we want to be honest about it. Because even if she IS running her own empire and selling lots of books… she creates a stereotype of a woman and a bowl of frosting that the rest of us all have to live down (or up to, depending on how insecure you are). Nigella causes people to assume that real pastry chefs flit around sticking their fingers in the bowl, making sexy face as they test their new products. And for the home cook, Nigella creates food porn aspirations that can never be achieved, causing men to wonder why their wives and girlfriends don’t wear sexy sweaters over tight-laced corsets while they bake cupcakes (yes, Nigella, we can tell you’re wearing a corset… come on honey, let that belly hang out!), and causing women to compare themselves unfavourably to someone with a team of assistants that undoubtedly not only includes photographers and food stylists but hair and make-up people as well.

I’m not saying that you can’t be a pretty feminist. I’m not saying that feminists shouldn’t bake. Hell, I’m not even saying that feminists can’t/shouldn’t own their sexuality and use it to get ahead. But let’s not kid ourselves into believing that Nigella posing with a bowl of batter and a tight sweater actually helps move the cause forward at all, okay? That’s she’s out there representing all the women trying to break free of the sexist stereotypes. And let’s really not pretend that real female pastry chefs don’t cringe when her name comes up because of the imagery she employs to sell some cookbooks.

 

TV Chefs Need to Clean Up Their Acts

When I was a kid, my Mom had a plaque on the wall that said: “My house is clean enough to be healthy and dirty enough to be happy.” Never one to be happy living in dirt, or even disorganization or clutter, I was never really fond of the damn thing.

Sure, there are times when a little dirt won’t hurt us. And yes, studies are all very clear on the fact that children exposed to dirt and germs end up being much healthier than kids brought up in sterile environments, particularly because all the cleaners used to make the environments so sterile are probably making them more sick than the dirt might.

In the kitchen though, poor sanitation habits can indeed make us sick.

The problem is that we have really poor role models.

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Life Beyond the Kitchen – Chefs Build Their Brands with Chef Network Inc.

The food scene in Toronto is abuzz this week with distress over UK chef Marco Pierre White’s decision to become the face of Knorr bouillon cubes. Disregarding the fact that White has been the face of Knorr in the UK for a few years, food writers and chefs seem genuinely distressed that White has “sold out” for the corporate big bucks.

Known as one of the best chefs in the world, White’s decision to become the face of Knorr (and his insistence that all of his restaurants use the product in place of real stock) is confusing, amusing, and to his fans, especially other chefs, understandably upsetting.

The world may never know White’s real reasons for taking the endorsement, but in an era when even successful chefs don’t make a lot of money from cooking, branding yourself has taken on a much greater importance, especially for chefs coming to a point in their careers when it’s no longer enjoyable to work the line every night.

Chefs everywhere are in big demand – for cookbooks, personal appearances, television shows, and yes, endorsement deals. But it’s not as easy as one might think to hook up with the big players, and it’s not always a good idea for chefs to try and broker deals on their own.

That’s where Carmen Correia and Chef Network Inc. (CNI) come into play.

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From Away

You’ve gotta give Marco Pierre White credit – his whole career has been about stirring things up and being in the spotlight, even if it hasn’t been all positive. He was in town last month to promote Knorr stock cubes, a product that he’s shilled in the UK for a few years. When challenged on their use, he gets defensive, insisting that he uses the product in all of his restaurants. Okay, whatever.

The fuss this time around comes from a piece in The Atlantic that basically skewers a couple of Toronto food writers for gushing about White and his stock cubes when he was in town, making the writers (newspaper writers, mostly) out to be bumbling hicks. My opinion of newspaper food columns is not what I’m on about today, though. In defense of the individuals – it *was* Marco Pierre White. And whether you like stock cubes or not, there’s no arguing that he’s the original rock star chef. It would be like a bunch of music writers being invited to a private jam session with the Rolling Stones. Even if you hated their last album, you’re not going to pass up the experience to meet them. You might have less respect for them because of that last album, but you overlook it compared to their lifelong body of work.

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When is a Badass Not a Badass?

Medium Raw
Anthony Bourdain

Harper Collins, 281 pages, 2010, $28.99CA

I was surprised, upon reading Medium Raw, to see that the sharp-clawed Anthony Bourdain had become a bit of a pussycat. And a timid one at that.

Bourdain has made a whole career out of being a tell-it-like-it-is, in-your-face kind of guy. He shit-talked people in his industry publicly, letting his feelings and opinions be well-known. And who knows if it’s the wisdom of age or some joyous glow of fatherhood, but many chapters of Medium Raw are Bourdain not just backing down, but rolling over and presenting his belly for a scratch. He once ripped apart Rachael Ray. But she sent him a fruit basket, and now they’re pals. He super shit-talked Alice Waters, but after meeting her (an event that scared him, probably because he expected her to call him out on his shit-talking) now admits that she’s probably (mostly) right about where our food comes from and changes that need to be made to our food system.

He still shit talks vegetarians, but even that is met with a softer edge, as he instead directs his anger at the factory farm systems that leave us eating burgers full of actual shit.

I guess I’m just trying to get my head around this kinder, gentler Bourdain, but it’s not jibing for me. Tony was the guy you could always count on to say what other people were thinking but were too afraid to say. Which is something I pride myself on doing, so maybe I’m just feeling a little betrayed that Tony has crossed to the other side.

He still calls people out – a whole chapter of Medium Raw is called Heroes and Villains, and he lists a pile of reasons for each call. And the chapter Alan Richman is a Douchbag has made the rounds online with food writers from all over taking sides. But I can’t help wondering – will Bourdain’s next book include a story about how he’s now friends with Richman because the GQ food writer sent him a a fruit basket?

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The Ghost of Careme

I’m not being haunted exactly, but in the past month or so, the number of references to Antonin Careme popping up in my life are really, well…beyond coincidence.

Careme was, of course, the world’s first celebrity chef. Know as the King of Chefs and the Chef of Kings, he began cooking as a teenager and worked his way out of poverty to eventually cook for Napoleon. He was, first and foremost, a pastry chef, and with his pièces montées (huge structures and centrepieces, often in the shape of buildings) is likely responsible for their ongoing popularity to this day – all of those crazy cake competitions on The Food Network – Careme started that trend.

It may just be that I watch far too much British food programming. In March, there were 4 different UK shows that mentioned Careme.

The most Careme-focused was a series called Glamour Puds in which pastry chef Eric Lanlard traces the history of Careme from his childhood home to some of the castles and estates where he worked, even cooking in the historic kitchen of Valencay Palace where Careme worked for Charles Maurice de Talleyrand-Périgord, right-hand man to Napoleon. Lanlard also offered demos and recipes of some of Careme’s most famous pastries, from the Mont Blanc to the famous macaron tower.

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Buried Treasure – The Hidden Gems of the Food Network and Why You Can’t Find Them

It’s no secret that I would rather watch UK food shows than anything made in Canada or the US. Chefs like Hugh Fearnley-Whittingstall, Jamie Oliver, Valentine Warner and even Gordon Ramsay do a lot of good work for Channel 4 and the BBC when it comes to promoting seasonal, local, sustainable foodways. For years, Greg and I have had no choice but to download these from online file-sharing sites (shhh!!) because they seldom get shown here and there’s few, if any, domestic equivalents.

Except, bit by bit, Food Network Canada has been picking these shows up. Heston Blumenthal’s Big Chef Takes on Little Chef series that ran last year recently got aired here. Likewise his feasts series in which he recreates (with his own twists, of course) historic meals. Jamie Oliver is a big commodity on this side of the pond, so most of his stuff eventually shows up, but sometimes up to a year after its original air date.

This delay is annoying enough, but makes sense – Channel 4 wants to rerun these shows before selling the rights to anyone else. My frustration is that when Food Network Canada finally gets them, they do very little to promote them.

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