Kylie Kwong and other things you can’t see in the US
The latest entry in Amuse Bouche has an entry about Kylie Kwong, an Australian-Chinese chef. I’ve been watching the online archives on her website here (.rm file ). Check it out, its really informative. She does do the “Chinese” twist on many famous dishes, but its not overpowering and unnecessary (read: Ming Tsai.. who’s whole existence is unnecessary)
The first time I experienced the “direct” style of cooking show started was with the beautiful Nigella Lawson. What I love about this style of show is the amount of care they use to keep it “all about the food” and there’s no ego to massage **cough Bobby Flay cough**. Its also more of an intermediate show in that, it doesn’t focus on EVERY step (which is great because I tired of hearing about “what a vanilla bean is” on FoodTV USA)
Another show in the same vein (that also can’t be viewed in the states) is a show called Cook Like a Chef. Torrents of the show can be found @ Digital Distractions. I believe they rip the episodes from Canada’s Food Network. Each show is hosted by a well-established professional chef dealing with a main ingredient or technique. Its a very minimalistic television set and I love the pace of each segments. I especially love the salad episode where they do wicked things with pears and blue cheese.
Both Kylie’s show and Cook like a Chef have really chill beats. We’re talkin’ quality jungle and downtempo music (which is often combined in a sort of medley). I’ve recorded some intro music and use them as looped skratch samples. You can’t get more “whitelabel” than that.
Words that I live by:
“Food is the only beautiful thing that truly nourishes”
-Autumn in New York
~Spec
