Cooking shows have been around almost as long as the television itself. Already a staple on radio shows, television was quickly recognized to be a much better medium for the already popular shows. Moreover, many early television shows were sponsored by food complanies. What better way to advertise products than by using them in "a real kitchen".

TV Chefs of the US

James Beard

James Beard, of Portland, Oregon is often credited as having the first US national television cooking show. In 1946 he appeared on NBC's "Elsie Presents James Beard in 'I Love to Eat'.

Born in Portland in 1903, James Beard grew up helping his mother prepare food in the boarding house that the family ran. Later, while struggling as an actor in a traveling theatre troupe, James began supplementing his income by catering for cocktail parties in the late 1930s. In 1940 he published the first major cookbook devoted to cocktail food, "Hors D'Oeuvres and Canapés,". James Beard is said to have altered the way party food was percieved and served.

In the 1940s, during WWII, Beard woked setting up canteens for sailors in the United Seamen's Service. In 1945, following his service, Beard returned to New Yrok City. In the few years to come Beard was extremely productive. He would publish seven more books and begin his television appearances.

Beard would eventually establish a cooking school and continue to publish cooking books until his death in 1985.

The James Beard Foundation works with chefs and students to continue Beard's passion for teaching the world about great cusine. The foundation supports several scholarships, public programs and other educational endeavors.

Julia Child

One of TV's most popular chefs has been Julia Child. Trained in French cooking, Julia began her TV career in 1961.

Julia was born in Pasedena, California. She served in the Office of Strategic Services during WWII. During the was she served in Washington, D.C., Sri Lanka (formerly Ceylon) and China. Following the war, her husband, Paul, was transferred to the American Embassy in Paris.

Never one to pass up an opportunity, while in France Mrs. Child enrolled in the famous Cordon Bleu. Following this rigorous training, she established her own cooking school and began publishing cookbooks. It was her knack for bringing 'fancy' cuisine to everyday use that attracted many of her fans. Her television career began in the early 1960s with an interview for a local Boston station. This intervies was so well received that she was invited to start her own show. In 1963, "The French Chef" debuted. She has since gone on to host many other cooking shows:

• "Julia Child and Company"
• "Julia Child and More Company"
• "Dinner at Julia's"
• "Baking with Julia"
• The "Master Chefs" series
• "Julia and Jacques Cooking at Home" with Jacques Pepin

Julia Child is regarded as a brilliant host, accomplished chef and author. She remains a major influence on both the way America views food and the way America views its chefs.

Emeril Lagasse

Raised in Fall River, Massachusetts, Emeril's first job was working in a Portugese bakery. His passion for cooking was kindled in this bakery, and obviously influenced him deeply. He refused a musical scholarship in college, opting instead to pursue a doctorate in culinary studies.

Following his formal education, Emeril traveled to Paris and Lyon where he recieved additional training in French cuisine. Upon returning from France, Emeril worked in several restaurants in Boston, Philadelpia and New York city. Eventually he was offered an outstanding opportunity at one of the United State's best restaurants, Commander's Palace in New Orleans, Louisianna. The Brennan FamilyWho own the Palace as well as one of New Orleans' other top restaurants, Brennans employed Emeril as their executive chef for over 7 years, a remarkably long time in the industry.

As is often the case in the restaurant industry, Emeril needed to run his own shop. In 1990 he moved out of the Palace and founded his first restaurant in New Orleans. Today he runs eight restaurants across the U.S. His restaurants have won many top awards including some from Esquire magazine, Zagat restaurant survey and the James Beard Foundation.

Following on this success, in 1995 Emeril began his television career. His two shows, "Essence of Emeril" and "Emeril Live" are among the most popular on the Food Network. His shows have been nominated for four Emmys and has won a cable Ace award. In addition to these shows, Emeril is the food correspondent for "Good Morning America" and appears every Friday. He also maintains a popular website that contains information about his shows, his restaurants and his books.

One sign of Emeril's popularity is the outstanding sales of his cookbooks. His seven cookbooks have sold over 2 million copies.

Emeril popularity is often attributed to his personality, as much as to his skill as a chef. He portrays cooking as cool and fun. The energy he brings to his shows reminds one more of a football game than of a cooking show. He cheers for his food, and celebrates its creation. People who otherwise do not cook are often among his biggest supporters. Emeril is a chef prepared to further the popularity of great cuisine.

Bobby Flay

Some people are born to cook, others have food thrust upon them, and some have both. When Bobby Flay was 17 years old he began working for famed New York restauranteur Joe Allen. Bobby's dad was one of Joe's partners. Joe was so impressed with Bobby's skills in the kitchen that he paid for the young New Yorker's tuition to the French Culinary Institute.

After graduating in 1984, Bobby began the slow ascent up the crowded New York chefs circuit. He carved a niche for himself by using Southwest American cuisine in a Fine Dining atmosphere. In 1991 his great skills were well established and he was given the opportunity to open an anticipated new restaurant, The Mesa Grill.

The Mesa was quickly regarded as one of New York's great restaurants. With such an accomplished, young chef and a wildly popular restaurant in a city that loves its great restaurants, Bobby was in the natoinal spotlight. He began to collect the accolades:

• The 1993 James Beard Foundation's Rising Star of the Year
• The first recipient of the French Culinary Institute's Outstanding Graduate Award
• The 1995 International Association of Culinary Professions Design Award
• Mesa is consistently voted Zagat's number one restaurant for regional cuisine

Bobby has starred in four cooking shows:

• "Grillin and Chillin" on the Food Network
• "The Main Ingredient with Bobby Flay" on the Lifetime network
• "Hot Off the Grill with Bobby Flay' on the Food Network
• "Food Nation" on the Food Network¹

Another honor for Bobby when he appeared on Iron Chef. Two New Yrok Sity chefs: Flay and Iron Chef Morimoto matched up for this series. For a blow-by-blow account of the action check out the Iron Chef website's Episode Guide. At the end of the competition, Flay threw down his cutting board and danced upon it, seemingly vicotrious. However, he lost the battle to Morimoto. Moreover, Morimoto was upset with the outburst. The East versus West battle was not done there. Almost a year later the pair met up again, this time Flay did win (it is rare that the Iron Chef loses).

As seen by his performances on Iron Chef, Bobby Flay is enthusiatic and as filled with energy as his flaming red hair. His youth is attracting the 'new cable' audience of young adults. The growth of a rich and varied national cuisine can be attributed to chefs like Bobby Flay who champion the virtue of knowing good food.

Television Chefs of the UK

Graham Kerr

As were many great chefs, Graham was born into the world of fine dining. His parents were well regarded hoteliers and Graham joined the family business as a teenager. He became a manager-trainee at the nationally acclaimed Roebuck Hotel in East Sussex, England when we was 15 years old. His career took an unusual turn for a chef when he worked in the military as a catering adviser, gaining the rank of captain. This military exposure would serve his career well

In 1958 Kerr left his job as general manager of England's Royal Ascot Hotel, moving to New Zealand to work for the New Zealand Air Force. In 1959, at the orders of his superior officer, Kerr appeared on television for the first time, making an omlette while wearing his uniform. The success of this show prompted a transfer to Austraila and Kerr's first television series. Creatively titled, "Eggs With Flight Lieutenant Kerr", the show was quite successful.

Having married his high-school sweetheart in 1955, the couple decided in 1969 to move to Canada and start another television series. Thus "The Galloping Gourmet" was born. Seen by 200 million viewers in 38 different countries the Gallping Gourmet was the most successful television cooking show in the world. Treena Kerr, Graham's wife, was the show's producer and won two Emmy Awards for the show.

In the early 1970s tragedy struck as Graham and Treena were involved in a near-fatal car accident. This accident changed every aspect of the Kerrs' life, including Graham's cooking style. Once an outspoken advocate of the pleasure in high fat foods² after the accident Graham became actuely aware of the benefits of healthy eating. He altered his cooking to include healthy ingredients and preparation.

In 1986 Treena suffered a heart attack and Graham redoubled his efforts. Healthy cooking needed some refinement. If Kerr's wife and family were to eat the food, he knew that they had to genuinely enjoy the food as well as the health benefits. Kerr developed the 'Minimax' style of cooking, utilizing a minimum of fat and a maximum of flavor.

Using these new techniques, Graham continued to spread the word about the pleasures of healthy eating. His most recent project, 'Graham Kerr's Gathering Place' contained 130 one-hour episodes deveoted to this style.

Through the years, leading up to 'Gathering Place', Kerr has aired over 1,600 programs including broadcasts in the United States, New Zealand, Australia, Japan, Asia, Africa, United Kingdom, and Europe. Additionally he has written 23 books with over 14 million copies sold. He has held numerous teaching positions, won many awards and has several affiliations with healthy diet organizations including the American Dietetic Association. More information about Graham and Treena is availibile at their website.

Jamie Oliver - The Naked Chef

Like many of his elders, Jamie grew up in a restaurant family. Born in May 1975, his parents ran the Cricketers pub in Essex. When he turned 16 young Jamie decided to recieve formal culinary training. He entered Westminster Catering College. After college he toured France learning more about his chosen profession.

Returning from his travels Jamie began his apprenticeship under some of the best chefs in London. First he worked with Antonio Carluccio at the Neal Street Restaurant. Moving on, he joined the staff at the River Cafe', ubder the stewardship of Rose Gray and Ruth Rogers.

His career in the public eye began while at the River Cafe'. While a television crew were filming a segment at the Cafe', Jamie began his TV career. Following this documentary several production companies called regarding Jamie. Among these calls was Optomen Television (who created Two Fat Ladies). The first installation of The Naked Chef series appeared shortly thereafter ³. Accompanying the TV series was his book, also entitled The Naked Chef. Both the series and the book were outrageously popular in the UK, Australia and New Zeland, as well as in the US. He has followed up his original series with two other Naked Chef editions, as well as a recent project which featured 15 underpriviledged teenagers with no prior kitchen experience. He took the youngsters into his kitchen and helped them develop professional kitchen skills. Currently he is featured in many magazines and journals, in his cookbooks and his website⁴ and in his new restaurant Fifteen in London.

Personally, Jamie was done well for himself. In 2000, he married his sweetheart Jools. He has two children Poppy and Daisy.

Jamie is probably best known for not only his cooking style, but his personaly style. He imparts a feeling of enthusiasm and fun. He is enjoying what he is doing, and he tells us that we should too!

Notables in U.S. television cooking

Martha Stewart and Jeff Smith, the frugal gourmet, both deserve a breif mention. While neither is a chef, nor do they claim to be so, both have presented food prepared by qualified chefs on their shows. Martha and Jeff do a good deal a cooking on their shows, and many feel that they might qualify as chefs. However, the fact remains that neither is an actual chef.

Martha Stewart's cooking has feature the original works as well as the works of many chefs. She has authored, to various degrees, several books on baking and cooking. Additionally, her media empire features many articles and episodes on the culinary arts. Martha has had some experience as a professional caterer, but no formal training and no restaurant experience as chef.

Jeff Smith correctly calls himself a gourmet. He works mostly with Craig Wollam, a trained chef. Regularly crediting Craig during his show, Jeff acknowledges his limitations and relishes in the creations of others. No slouch in the home kitchen, Jeff has several collections of recipes in his books.

Interstingly, both Martha and Jeff have run into major public troubles in recent years. Martha continues to broadcast her television show, but Jeff is no longer producing his.

The prestigious Culinary Insitute of America (CIA) is a starting ground for manmy chefs.

The Best Cooking Schools Website is a great source for information about cooking schools in America and around the world. This website offers an impressive list of links.

Though cooking can be enjoyed by all, actually working in a professional kitchen is a very different experience⁵. Working in a kitchen at en entry level position usally means washing dishes or stocking the kitchen. Not a lot of television shows about THAT! But for many people, the rush of a a busy kitchen and the pleasure of cooking isn't really work at all. The ability to be a great chef and a unique personality might be all it takes to have a TV cooking show. . .that and lots and lots of luck.