At the Table With
On Next: Today at 5|4c PM
If you had the chance to sit at the table with a favorite chef, who would you choose, and what would you ask?
At The Table With is the next best thing to chatting with your culinary idols. It's your chance to get to know acclaimed chefs beyond their recipes and restaurants; in each episode, a different superstar chef gets personal.
Today at 5|4c PM
Norma Shirley has been called the Julia Child of the Caribbean. With her generosity of spirit (and decidedly feisty nature in the kitchen) Norma has introduced legions of fans to the world of Jamaican cuisine. Born in Jamaica, and trained as a nurse, Norma didnt develop a love of food until her mid-twenties, when she had to learn to cook for her American husband. (She literally couldnt boil an egg until she met him.) Her homeland eventually drew her back to the island in the 1980s, and there she combined her Jamaican roots with her growing passion in the kitchen. Now Normas restaurants in Jamaica are must-stops for celebrities and politicians who equate Normas flavourful cooking with the breezy essence of the Caribbean itself.
Today at 5:30|4:30c PM
Roy Yamaguchi first took up cooking as a teenager to get dates with girls in Home Economics class. Now with 35 restaurants throughout North America, a hit TV series seen in more than sixty countries, and three best-selling cookbooks, Roy has taken that humble ambition to new heights. Born and raised in Tokyo, Roy trained at the American Culinary Institute in New York. He worked his way into some of the best restaurants in California, but longed to fuse his French training with his Asian roots. The solution was relocating to Hawaii where he created a new kind of Hawaiian fusion cuisine, and has never looked back. He opened his first Roys in Honolulu in 1988 and is still expanding his massive restaurant empire today.
Tomorrow at 5|4c PM
Chef John Higgins has cooked for the Queen at Buckingham Palace, on the Royal Yacht Britannia, for heads of state in Washington and for celebrities around the world. But now, he says, he has his dream job: hes director of one of North Americas best cooking schools, George Brown Chef School in Toronto. Since arriving in 2002, John has steered the school through a massive expansion due to an explosive demand in enrolment. With his Scottish brogue, keen wit, and passion for teaching, John is leading the way for the next generation of talented chefs. And hes giving them all a wakeup call: in this era of celebrity chefs, hes reminding his students that being a chef is hard work that requires passion and dedication. Only then can you relax and have fun on the job: They pay me every two weeks for doing my hobby. What could be better than that?