Canadian Celebrity Chef Michael Smith
As seen in MSM (Main Street Magazine)-Chef of Merit
Michael is internationally known for his dedication to the original and contemporary creative cuisine. He is known for supporting young Canadian chefs and the growing Canadian Cuisine movement and has devoted his career to helping Canadian families create simple, practical nutritious food.
As a celebrity cookbook author and Food Network star, Chef Michael Smith often travels across Canada to speak with students, his passion for food and Canada is easy to spot when you watch him on his Food Network programs, “Chef at Home” and “Chef Abroad.”
Recently in an interview with the Ottawa Sun Chef Smith’s tip for home cooks was to keep it simple. When asked what has been the effect of the Food Network on North Americans he was quoted as saying “It's had a huge impact, positive and negative.
On the positive side, anything that gets people engaged with and talking about food is a good thing.
On the negative side, the Food Network has created an unrealistic expectation of what it is to be a chef and become a chef. So we've got kids going to cooking schools and thinking when they graduate, "Well, I've done my cooking, now show me the chef's office."
The interview continued asking Chef Smith what he thought of the phenomenon of chefs as the new rock stars? He answered saying that a lot of kids are getting into the business of cooking because of these rock-star chefs and maybe not so much because of traditional motivation –“a true spirit of hospitality, a love of craftsmanship and community and sharing ingredients. I'm not saying that's wrong, it's just different from what motivated me.”
In Chef Michael’s opinion food does not have to be complicated. “It's dead simple.” He says “It's as simple as cooking for yourself, not eating processed food; don't eat things you can't pronounce. Fill your cart at the supermarket with vegetables in every colour of the rainbow and eat them. And get your kids engaged. So, yes, it's that simple: Cook for you, don't eat the crap.”
As seen in MSM (Main Street Magazine)-Chef of Merit
Michael is internationally known for his dedication to the original and contemporary creative cuisine. He is known for supporting young Canadian chefs and the growing Canadian Cuisine movement and has devoted his career to helping Canadian families create simple, practical nutritious food.
As a celebrity cookbook author and Food Network star, Chef Michael Smith often travels across Canada to speak with students, his passion for food and Canada is easy to spot when you watch him on his Food Network programs, “Chef at Home” and “Chef Abroad.”
Recently in an interview with the Ottawa Sun Chef Smith’s tip for home cooks was to keep it simple. When asked what has been the effect of the Food Network on North Americans he was quoted as saying “It's had a huge impact, positive and negative.
On the positive side, anything that gets people engaged with and talking about food is a good thing.
On the negative side, the Food Network has created an unrealistic expectation of what it is to be a chef and become a chef. So we've got kids going to cooking schools and thinking when they graduate, "Well, I've done my cooking, now show me the chef's office."
The interview continued asking Chef Smith what he thought of the phenomenon of chefs as the new rock stars? He answered saying that a lot of kids are getting into the business of cooking because of these rock-star chefs and maybe not so much because of traditional motivation –“a true spirit of hospitality, a love of craftsmanship and community and sharing ingredients. I'm not saying that's wrong, it's just different from what motivated me.”
In Chef Michael’s opinion food does not have to be complicated. “It's dead simple.” He says “It's as simple as cooking for yourself, not eating processed food; don't eat things you can't pronounce. Fill your cart at the supermarket with vegetables in every colour of the rainbow and eat them. And get your kids engaged. So, yes, it's that simple: Cook for you, don't eat the crap.”
