A friend interviewed a local chef set to be the next Food Network sensation. I am passing along his interview.
Watch His Star Rise, As World Renowned Local Resident and Chef, Robert Irvine Debuts In “Dinner: Impossible” On the Food Network
Robert Irvine believes, “If you are a Chef, your life is devoted to giving pleasure to other people. We are creative and what we create is gone almost instantly, but there’s always the thought that maybe tomorrow we will create something even more spectacular!”
By Donald B. Kravitz
For many Americans, the names of Emeril Lagasse, Rachael Ray, Bobby Flay and Mario Batali are very recognizable because they are the stars of the wildly popular, “Food Network.” Now one of our regions best known chefs, Robert Irvine will be making his debut as the new star on the “Food Network” joining the illustrious group. If you are not already familiar with the name Robert Irvine, you will be in the very near future when you speak about the best chefs in the world.
Irvine, a native of England, began his culinary training at the age of fifteen upon entering the Royal Navy. His passion for the Culinary Arts was apparent, as was his talent, so much so that Irvine was promoted to service aboard the Royal Yacht, Britannia. His travels took him all over the world preparing outstanding cuisine for Royalty, Presidents and high-ranking dignitaries on both daily and state occasions.
In 1997 he joined the Trump Taj Mahal Hotel Casino Resort, where he spent three years as Executive Chef. In June 2000, Irvine moved to Caesars Atlantic City as Director of Culinary Operations/Executive Chef. Irvine was whisked away by Resorts Atlantic City Hotel and Casino to be Culinary Consultant. In 2005 Irvine accepted a full time position, becoming Director of Food Services/Executive Chef at Resorts Atlantic City.
His culinary credentials are extensive. His educational and professional honors include a Certified Executive Chef in the American Culinary Federation, a B. S. in Food and Nutrition from Leeds University, England; Chef Professional of La Toque Blanche International; recipient of the Chef’s Five Star Diamond Award from the American Academy of Hospitality Sciences, 1998; 1999, 2000, 2001, 2002, 2003 and 2004 which is the greatest honor bestowed by ones peers. Irvine was honored again at Carnegie Hall for the 2001 Culinary Excellence Award, by the Culinary Institute of America and the American Tasting Institute. He considers one of his greatest honors to be selected in 2001, “To be the Chef at the Inaugural Dinner for President George W. Bush.” As in previous years, Irvine had the honor to cook for his father at the same event.
With that as a background, it is easy to see why the Food Network created a new Primetime Series starring Robert Irvine titled “Dinner: Impossible.” This new half-hour series, which tests the skills of one the world’s most experienced and respected chefs with a new culinary feat each week, kicks-off with a special two episode, back-to-back premiere on Wednesday, January 24th at 10PM ET/PT. The series will then settle into its permanent time slot on Wednesdays at 10:30pm ET/PT. Each week, Irvine (with the help of his two sous-chefs, George and George) is thrown a new culinary curve ball and the team must figure out a way to solve their challenge before time runs out. This season, one of the challenges asks Irvine to make dinner for 150 passengers aboard a luxury locomotive. He and his team have only four hours to devise a menu, shop for ingredients, prepare 600 hors d’oeuvres, soup and salads, and get most of the prep work done on the entrees. If he falls behind, he and his team will be left behind when the train leaves the station! Once the train is rolling, Robert and his team must maneuver around the unfamiliar confines of two very tight train cars to pull off a precision dining experience that includes a strictly regulated start time and requires he deliver the entrees exactly at the halfway point in the trip. Whether he’s preparing a first-class dinner for passengers on a moving train, cooking an elegant wedding reception for 200 people in less than eight hours with an inexperienced staff or recreating an 18th century meal using only fire pits and authentic cooking tools, Irvine will have to rise to the occasion and prove that yes, dinner is possible!
“I love this new opportunity and I am looking forward to the challenge, however I love this area and my position at Resorts,” said Irvine. He is very thankful and appreciative for all of Resorts support, “Resorts allows me the freedom to do these types of things and has been generous and so supportive of all of my efforts.” Very personable and warm, Irvine seems to enjoy the limelight and his life and even with all the attention considers himself, “An average guy, who works out everyday to stay in shape, and believe it or not, I love food and spending time with friends and colleagues just talking and sharing.” When asked if he thought the new show and popularity will change him, Irvine replied with a broad smile, “I will be the same guy I am now but a lot busier with a demanding schedule. No, I will always just be me.”
According to Irvine, he has been signed for an initial thirteen show option with additional thirteen show options being considered. At the time of our interview, Irvine informed me that he had already shot 6 shows with additional shows planned for January.
I recently read almost this same feature in the Press of Atlantic City and just happen to see it here online.
I've kept a cover of a fairly recent food magazine for hospitality professionals as a reminder to myself. The background of the photo is the deep dark blue sky of Las Vegas. In the foreground is a preppy young man in spotless chef’s cloths with a cell phone to his ear and sunglasses. Note there is NO FOOD on the cover of this food magazine!
In a nutshell, the cover epitomizes almost everything about the future of hospitality in this country, or at least the image of such. I see Casinos in AC
for the most part cuplpable to a certain degree.
I fear that our nations culinary schools instill in young people that chefs don’t actually work; they sit under incredibly blue skies talking into their cell phones about the next deal, the next advertisement or TV show. Work? They are not toiling in hot kitchens to improve what is offered on the menu, or much less what is on the plate. Just as long as their numbers are in line and the company is rolling in the dough, who cares? If it looks really good (plate presentation) and is profitable, all are happy. The true creativity of the chef or the TASTE gets lost.
Mr. Irvine has a role to fill as he gets use to the hot lights of fame. That role should be that being a chef is just plain hard work. At the end of the day after the grime, sweat and tears it is back breaking work. It is one thing to be a clipboard chef with a huge brigade of minions pound out factory food. To be a working chef striving day in and day out to create edible masterpeices is another thing entirly.
A very small percentage of these Uber-chefs get the big time press and gigs. It would be nice if he could use that medium to stress the "reality" of the job that I love and have made my vocation. I wish him all the best.
Ralph Sitero
Reply to this
I agree with you 100%. A classic example of how the "celebrity" chef loses vision and is out of touch was seen on the reality show with Rocco. Playing the star kept him from being in the kitchen making sure the quality of the food was always priority. He lost the restaurant because of a lack of hard work.
I do have hope, however, when I see shows like Top Chef, where the contestants are put through trying situations in order to win an oven of all things. It gives the public a very small glimpse of what chefs really go through EVERY day-lots of pressure, hard work and usually not a lot of recognition.
My son recently graduated from a technical high school where he studied pastry under a chef who owned his own shop at one time and worked in the casino industry worldwide. He was trained in Geneva and is a master of his craft. My son was given a "real" education on what being a chef entails. With a realization of what the profession would require, my son joined the Navy to work on turbine engines.
Hopefully, their are chefs in the culinary schools who aren't sugarcoating the work, determination and vision it takes to be a good chef.
My column, Let's Eat, will always be about the local guy who has put his soul into his craft and his business and his customers to make the dining experience the best every time.
Keep up the good work.
Carl
Reply to this
Thank you Carl.
This vocation is a true passion for most who travel down the road of culinarians. It is refreshing that gourmonds such as yourself take the time and effort to shine a light on those who cannot afford the big PR firms press releases, mega advertising, massive bill boards and neon.
I don't blame most consumers. They get bombarded with adverts. from the moment they wake up until they doze off each night. We (the independant small operator) simply can't compete with that kind of hypnotic power!
The average diner today has far more food knowledge than they did twenty years ago this is in no small part to The Food Network. It is unfortunate that chains proliferate the market as they do. So there's often a gap between knowledge and experience of authentic haute cuisine.
Reply to this
One of the best chefs in Food Net working is Robert Irvine.The Educational and professional honors him the best.For many details regarding this visit:
five">http://www.globalresortscashcow.com">five star resorts
Reply to this
I am not doubting Chef Irvine's Culinary ability as a top chef. He's paid his dues I'm sure....
In the end it is still very hard work. I've heard him speak locally with the Southern New Jersey Epicurean Society and he makes a cutting figure and packed in allot of knowledge and common sense. His approach to this industry maybe on the right track. Maybe HE can instill the reality of this vocation to a new generation.
Reply to this