Jamie Oliver and Mario Batali go into culinary kung fu in the January 6 episode of Iron Chef America Find out what time it’s showing in your region .

Celeb chefs are huge opinion makers, and it’s not uncommon for them to spin that image to their advantage by releasing cookbooks or endorsing products. But critics are wondering when they should draw the line. For example, Anthony Bourdain was disgusted by Rachael Ray’s decision to plug Dunkin Donuts, a product not really known for its refined flavor (more of refined sugar).

“She’s got a magazine, a TV empire, all these best-selling books — I’m guessing she’s not hurting for money,” said the Kitchen Confidential chef. “She’s hugely influential, particularly with children. And she’s endorsing Dunkin’ Donuts. It’s like endorsing crack for kids.”

The endorsement comes amid reports of increased juvenile diabetes, and in some people’s opinion, runs counter to TV chefs’ efforts to teach families to cook delicious, nutritious meals. Jamie Oliver, after all, actually went school cafeterias to think of non-greasy alternatives to the average school lunch.

Giada De Laurentiis is pregnant — and her nesting instinct seems to have started early. She’ll be sharing Thansgiving recipes in her show Everyday Italian But the chef will be reinventing Thanksgiving fare, serving salad instead of corn bread.

She says most of her family is married to Americans, and so it’s become part of her personal family traditions. And have to admit, nothing like a table full of food to satisfy those first-trimester cravings.

Celebrity chef Tom Colicchio has signed up with food empire Sara Lee Food & Beverage. Colicchio will lend his culinary skills to help the public create delicious sandwiches at home — and we don’t mean peanut butter and jelly.

Mr Colicchio said: “With the range of Sara Lee products, great-quality meats, cheeses, breads and condiments are at your fingertips to help you create a delicious and quick meal with just a few added ingredients.”

Colicchio will also give tips and a regular report on the “State of the Sandwich”.

Fifteen, Jamie Oliver’s restaurant that offers work and training to disadvantaged youngsters, just celebrated the graduation of its fifth batch of apprentices.

Oliver’s doing a great thing, reaching out to teens who would’ve probably ended up on the streets. But, under his foundation’s wing, they not only learn a trade, but are exposed to amazing experiences and environments. For example, this batch of apprentices got to travel to Italy to meet some of the food suppliers.

For many of them, this was their first time to even go on a plane.

Fifteen’s chef, Andrew Parkinson, says: “They are sometimes a little bit unsure about why they have to take their shoes off and taking your belt off as you go through.” Like small kids, they are enthralled by the view from the plane, even the food that’s served. “Just to see their faces as we land and they step out into another country and they feel the freshness of the Italian air, it is absolutely amazing.”

Female celebrity chefs are a man’s dream: they cook just like mom (and even better), but make an apron look hot.

Of course, not all celebrity chefs make the cut (sorry, Martha). In a survey of the sexiest celebrity chefs men showed a definite preference for sultry beauties like
Giada De Laurentiis of Everyday Italian (called “a true beauty”) and Nigella Lawson. Rachael Ray made the top 3, but mostly for her physique.

Celebrity chef, and 2005 winner of the Iron Chef America competition, has resigned from his restaurants in Vancouver — Lumiere and Feenie’s.

Rob Feenie’s troubles with the restuarant owners have spanned over two years, ever since he was forced by bankruptcy to sign over majority stakeholdership. (He’d spent over a million dolars upgrading the kitchen and paying off his original business partner.)

However, new management has been easing him off, finally minimizing his say over the menu, marketing, and the kitchen operations. Feenie had enough. After a goodbye drink and shaking hands with his staff, he’s cut off all ties with the two restaurants.

You just don’t treat chefs that way. Feenie, a culinary giant in Canada, has authored several cookbooks, hosted cooking shows, and won several awards. Shame on them all.

Hide the kitchen knives — celebrity chefs Jessica Seinfeld and Missy Chase Lapine have gone into a war.

Lapine started it, calling Seinfeld a plagiarist for copying recipes. Seinfeld’s book, Deceptively Delicious has been hitting bestseller lists for its creative ways of incorporating healthy ingredients into kids’ favorite meals. It’s the same concept behind Lapine’s own new release, Sneaky Chefs.

Seinfeld’s husband, comedian Jerry Seinfeld, lashed back, calling her “wacko.” “Now she’s accusng my wife of a Watergate-style break-in at Harper Collins [the publisher].”

With a dozen best-selling cookbooks tucked under his belt, Jeff Smith, is best known for hosting the popular American cooking show that began in Washington. The show was aired in PBS from 1988 to 1997.

Smith was a United Methodist who graduated at the University of Puget Sound in 1962 and Drew University in 1965. His first run at food ventures was the Chaplain�s Pantry where he held cooking classes to the public and stored deli and kitchen supplies as well.

Being in the celebrity status that he is in the world of cooking, Smith has had his share of controversies as well. Legal issues concerning sexual harassment in the 70�s were just some of the trials that Smith had to go through.

Known to be the food genius that he is, Smith has authored several books under his wing including The Frugal Gourmet (1984), The Frugal Gourmet Cooks with Wine (1986), The Frugal Gourmet Cooks American (1987) and The Frugal Gourmet Cooks Three Ancient Cuisines: China, Greece, and Rome (1989).

Technorati Tags: cookbooks, jeff smith, frugal, gourmet

One area that is very important when you are a regular traveler is the food area of any airport. You sometimes have a lot of time to kill between flights and you may want to grab a bite to eat while you wait. Thankfully, gone are the days when you would have to make do with just greasy food or the vendo machine.

If you are flying out from the T.F. Greenstate Airport in Rhode Island, you will get to enjoy the food made by Wolfgang Puck. Opening in October, the Wolfgang Puck Gourmet Express is an open-air style cafe. The menu includes the chef’s famous pizzas, soups and salads for traveler’s enjoyment. Yummy!

The time may not go any faster (this is definitely beyond Chef Puck’s abilities) but thanks to his creativeness and dedication to quality, the waiting will definitely be a lot tastier. You may not even notice the time because the food is sure to be good.