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Food
Phrases such as “pan-seared duck breast” sound even more delicious when they’re said by a man with a British accent—specifically, when they’re said by Chef Robert Irvine, who’ll be bringing his big personality (and even bigger biceps) to Bellingham’s Mount Baker Theatre Sat., Nov. 18.
If Irvine’s name sounds familiar, it’s because he’s made a name for himself on Food Network shows such as Dinner: Impossible, Restaurant Impossible, and Worst Cooks in America.
But one is not born a celebrity chef. Real food know-how has to accompany a small-screen rise to fame, and Irvine put in his time before becoming a household name. In fact, he was still a teenager when he enlisted in England’s Royal Navy and began his cooking career.
Since beginning culinary training at the age of 15—and after completing a 10-year tour of duty—Irvine, 47, has created meals on the Queen of England’s royal yacht, helped out in the West Wing of the White House, been a personal chef for Jean Claude Van Damme, served as head chef for an Academy Awards dinner, and been executive chef on a number of cruise ships. In the last five years, he’s also opened two restaurants in South Carolina (where he lives).
In addition to gaining valuable lessons about the art of cooking, those who purchase tickets to “Robert Irvine Live!” this weekend can expect to be entertained, as well. The multimedia presentation/performance will be chock full of cooking demos—cameras set up onstage will provide a close-up view of the gustatory goodness—and there’ll be plenty of opportunities for audience participation. Per Irvine’s history, culinary challenges will also be part of the food-related fun.
Although he’s never had his own television show, Tom Douglas has also been seen on TV—on Iron Chef America, Emeril Live, Top Chef, and more.
The Seattle-area chef, author and James Beard Award-winning restaurateur will also be in our neck of the woods this weekend, with a Fri., Nov. 17 appearance at Bellingham Technical College’s new Settlemyer Family Hall.
Douglas will be talking about his latest tome, The Dahlia Bakery Cookbook: Sweetness in Seattle, and selling and signing copies of the book afterwards. Additionally, students from the school’s Culinary Arts Program will prepare dessert samples from the cookbook for guests to try.
Lest you think you couldn’t possibly replicate Douglas’ recipes, don’t fret. Each of the 125 sweet and savory recipes have been chef-tested, and are guaranteed to work in the home kitchen.
With Thanksgiving just around the corner, it might behoove you to see one, or both, of these world-famous chefs in the coming days to get some tips about the joys of cooking. After all, you don’t have to be famous to cook a good meal—you just have to know what you’re doing.
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