In a recent interview, Jamie Oliver has expressed that he feels that he is now ready to take on a new project. He would like to have a show that has more depth to it; something that would truly be BBC. He would like to have a show on the evolution of the British taste buds.

Oliver says that he would like to look at all of Great Britain, not just England. He says that he sees that there is much to be proud of, and that much of it occurs around food. He would focus on the food of Britain. He would like to bring in some specialists and showcase food and its relevance in history. At this point, though, he hasn’t decided on how to do the presentation yet.

For those wondering if he’s planning to leave Channel 4 to shift over their sister company, Oliver says that that won’t happen anytime soon. It is definitely something that he will work on though because he feels that the UK is now ready for this kind of show.

When someone’s food is chosen to be served at major occasions or for certain people, it is definitely a singular honor to be chosen. There is nothing like being asked to cook for some of the people with the toughest and riskiest jobs - our astronauts.

The honor has been given to celebrity chefs Emeril Lagasse and Rachael Ray. Their recipes were analyzed, tested, processed, dehydrated and packaged into food packets for space. The astronauts then got to enjoy the taste of these special dishes which must have made a nice break from the regular fare.

Rachael Ray contributed her Swedish meatballs, spicy Thai chicken and vegetable curry recipes. Chef Lagasse on the other hand sent our astronauts some green beans, jambalaya, mashed potatoes with bacon, rice pudding and fruit. The astronauts of expedition 13 also appeared briefly via satellite last August on Chef Lagasse’s show “Emeril Live”.

Will other celebrity chefs be sending up their dishes? No word has yet been said. It is sure though that our astronauts love the food.

Julia Child may already have passed away but her legacy lives on. She was one of the first and probably the most widely viewed celebrity chef, bringing French dishes and cooking to Americans through her TV show. She was also an author of 17 cookbooks. In fact the first cookbook she wrote (co-authored with Simone Beck and Louisette Bertholle) is still one of the best references for anyone who wishes to learn french cooking today.

Julia Child and 8 other women are being inducted into the very prestigious National Women’s Hall of Fame. This organization acknowledges and acclaims the women who make valuable contribution to society, especially those who contributions foster women’s rights and freedoms. The induction will be held on October 7, 2007.

Other inductees include Engineer Dr. Eleanor K. Baum, Suffragist Martha Coffin Wright, Philanthropist Swanee Hunt, Medical doctor and best selling author Dr Elisabeth Kubler-Ross, environmentalist Winona La Duke, astronomer Dr Judith L. Pipher, Catherine Filene Shouse founder of the first national park as well as being the first woman to recieve a Harvard University masters degree, and last but not least Henrietta Szold, educator and founder of the Women’s Zionist Movement of America.

The internet has changed the way we interact. It has allowed people to reach out farther than they ever thought possible - talking to family and friends on the opposite side of the globe. This is great exposure and great business. TV and movies are now moving to utilize the net as the latest medium for entertainment and the world of cooking isn’t far behind.

Tyler Florence is one of the first to have his very own online cooking show. Entitled “Cooking With Tyler Florence”, viewers will now be able to go online and follow along as Tyler Florence gives instructions on how to make his exclusive AOL online recipes. Yes, AOL and Time Warner are the companies behind this show.

Visitors to the site will be able to access not only the cooking videos but get some recipes ready to print. Tyler Florence also has a daily blog and a weekly planning menu that is really helpful to both kitchen novices and veterans alike.

For those who wish to check it out, please visit http://cooking.aol.com/tyler-florence.

The world knows him as a foul mouthed, mean tempered dictator in the kitchens who just happens to have a talent in the kitchen and a restaurant empire to prove it. His shows Hell’s Kitchen and F-show are titled aptly, most feel. Yet one wonders if this is really Gordon Ramsey or is this all part of the show.

Gordon Ramsey answers the question himself in his new book, Roasting In Hell’s Kitchen. This autobiography gives quite an insight into the man who is in command of this kitchen. Imagine that he himself was surprised when he first saw the first tape of his show. He wondered if he really seemed such a bully. In spite of the way the shows portray him, Gordon Ramsey says he really isn’t that bad. He’s a perfectionist because he wants to be the best at everything he does.

In the book, Chef Ramsey writes about growing up with a father who beat his wife and children. He opens up about the disappointment of losing the dream to play soccer when his knee got injured. He talks of his devotion to his family and the loyalty of his staff. It truly makes Gordon Ramsey very human.

“Roasting in Hell’s Kitchen: Temper Tantrums, F-Words, and the Pursuit of Perfection” is available courtesy of HarperCollins.

Anthony Bourdain has accepted a challenge from food writer, Michael Ruhlman of Cleveland Heights. He’s gone off to Ohio to find proof of life beyond the world’s largest rubber stamp and cow tipping (if you have no idea what cow tipping is, watch the movie Cars. They call it tractor tipping in the film).

Michael Ruhlman and Anthony Bourdain are actually friends. Ruhlman challenged Bourdain on his blog to come to his hometown, preferably during one of the colder months. The weather may be grim but that hasn’t stopped the celebrity chef or the “Anthony Bourdain: No Reservations: crew from getting there.

What has the celebrity chef been doing? He’s been winter skiing on Lake Erie, visiting the Lake View Cemetery which is where John D. Rockefeller lies buried and taking a tour of the Rock and Roll Hall of fame - the last in the company of Marky Ramone, drummer of the Chef’s favorite band, the Ramones. There’s even a mock drag race set between Bourdain and Ruhlman.

Of course no trip would be complete without food which is why he’s visiting Sokolowski’s University Inn to have some pierogi, checking out the exotic dishes at the West Side Market and trying the kielbasa at the Sausage Shoppe. He’ll also do some cooking with Michael Symon, Lola chef and Owner.

No date has been set yet for when this episode will be aired. Definitely though it brings good publicity to Ohio.

A celebrity chef is called a celebrity chef often because they cook and have great personality on camera. They are able to draw people to the kitchens. They give people confidence to try cooking for themselves. This is why though they are not true chefs, people like Rachael Ray have their spot in front of the camera.

TV has a hundred and one tricks to make cooking look really fast and easy. This includes making some of the dishes before the show starts or having the make up of the celebrity chefs constantly retouched so that they don’t look like they sweat while they cook - like the cooks truly do.

This is why the shows of Bobby Flay and Rachael Ray are so popular. Almost all the dishes that they feature on their shows really are prepared within the time allotted by the network. Add that the food really comes out delicious, as well as beautiful to look at, is it any wonder that their fan base keep growing?

Here’s an easy recipe from Chef Bobby Flay (Throwdown With Bobby Flay) that is really great. Try this Philly Cheese Steak for yourself:

Ingredients:

• 2 to 2 1/2 pound strip loin, trimmed
• Olive oil
• Salt and freshly ground black pepper
• Soft hoagie rolls, split 3/4 open
• Provolone Sauce, recipe follows
• Sauteed Mushrooms, recipe follows
• Caramelized Onions, recipe follows
• Sauteed Peppers, recipe follows

Directions:

Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.

Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.

Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.

Provolone Sauce:
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cups whole milk, heated
1 cup grated aged provolone cheese
1/4 cup grated Parmigiano-Reggiano
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.

Sauteed Mushrooms:
2 tablespoons olive oil
1 tablespoon unsalted butter
1 1/2 pounds mushrooms (cremini and shiitake), coarsely chopped
3 tablespoons finely chopped fresh parsley leaves
Salt and freshly ground black pepper

Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.

Caramelized Onions:
2 tablespoons unsalted butter
1 tablespoons canola oil
3 large Spanish onions, peeled, halved and thinly sliced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.

Sauteed Peppers:
2 tablespoons olive oil
2 poblano peppers, thinly sliced
2 Cubano peppers, thinly sliced
Salt and freshly ground black pepper

Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

The awards are raining, and that is a great thing for any chef or restaurant. Awards are a way to identify that a restaurant is a great place to eat and this year, if you are in Las Vegas the MGM Grand is the best place to go since they have received the most number of 2007 AAA Diamond Awards - a total of 14 awards.

Chef Joel Robuchon leads the pack with his AAA 5 Diamond Award and his delicious French cuisine. He also received a AAA 4 Diamond award for L’Atelier de Joel Robuchon.

The restaurants of both celebrity chefs Emeril Lagasse and Wolfgang Puck also received awards, both of them 3 Diamond Awards. Emeril Lagasse’s New Orlean’s Fish House and Wolfgang Puck’s Bar & Grill both provide great food and without that stiff atmosphere that fine dining establishments have.

Truly if you are in Las Vegas, the MGM Grand is the place to go. After al they have been rated AAA diamond for their entertainment and services - that is the most important thing when you go on vacation.

Technorati Tags: l’atelier de joel robuchon, emeril lagasse, wolfgang puck, joel robuchon, AAA diamond, mgm grand, chef, new orlean, celebrity chefs, awards

Giada De Laurentiis may seem to lead the glamorous life. She’s a very popular celebrity chef. She has a brand new show on the Food Network called “Giada’s Weekend Getaways” aside from her “Everyday Italian”. She has a thriving catering business, endorses a number of products and is about to release her third cookbook “Everyday Pasta”. With all of that on her plate, her schedule is quite gruelling.

Unlike “Everyday Italian” which is pretty laid back and shot in her kitchen, “Giada’s Weekend Getaways” had this pretty chef hopping from one location to another, from one city to another and checking out some of the hottest places to go. They had her jet skiing, learning to salsa and driving around in a convertible in a single episode. That was the pace of the past eight months worth of work.

It’s a good thing that she and husband clothing designer Todd Thompson have decided to put off having kids for a while. The pace right now is very hectic. De Laurentiis says they’ll probably wait a couple of years before settling down and having a family.

Technorati Tags: Giada de Laurentiis, Everyday Italian, Giada’s weekend Getaways, Glamorous Life

Health is of major importance to everyone. It is considered the true wealth by many. After all, you lose your health and that’s pretty much it. So here’s an interesting list to make it on: Worldwide Fruit’s 10 Best Role Models for Healthy eating.

Three of the celebrity chefs have made it to the list - all from the UK. These are Jamie Oliver, Nigella Lawson and Gordon Ramsey. Surprised with their choices? None of them, however, hold the top spot. That honor went to a fictional character - Sportacus, the hero of the TV kidshow “Lazytown”. The winners get a box of Jazz Apples - hmmm, wonder what recipes the chefs will put the apples in?

Nigella has a cool recipe for apples. She calls them Baked Caramel Apples and they make excellent desserts, especially with the fudgy sauce. Mmm…a sinful and delightful treat indeed. Here’s what you need to make this delicious dessert:

Ingredients:

• 8 cooking apples
• 125g unsalted butter
• 150g light muscovado sugar
• 250ml Calvados, brandy or apple juice
• juice of 1 lemon
• 125ml double cream

Procedure:

Preheat the oven at gas mark mark 4/180?C. Core the apples and, with a sharp knife, cut a line round as if circling the equator. Put them in a roasting tin. Press in butter and sugar, alternately, in the holes and press any excess on top. Put the Calvados, brandy or apple juice with the lemon juice into the tin. Put them into the oven and cook for about 50 minutes or until tender.

Then take the tin out of the oven, remove apples to a plate or dish and pour the cooking juices and liquid into a saucepan. (I’ve left them to cool for about an hour and a half and they’ve still tasted perfect). When you want to eat pudding, nip back to the stove and put the saucepan on a high heat on the hob. Let bubble till reduced and thickened; it should be like a gooey sticky syrup. Stir in the cream and let bubble again for a few minutes; pour this fudgy sauce over the apples. Serve straight away, as they are: you don’t need to eat anything else alongside or dollopped on top.

Technorati Tags: apple, role model, Nigella Lawson, Jamie Oliver, Gordon Ramsey, Sportacus, Lazytown