Celebrity chef sighting: Michael Smith

Celebrity chef Michael Smith at Le Cordon Bleu Ottawa on Flickr by beFOODled.

Last Friday, Michael Smith was in Ottawa and he made a quick visit to the Le Cordon Bleu culinary school. My friend works there and here she is posing with him in the school's demonstration kitchen. (Shady, this is how you should always roll.)

Unfortunately I was in Montreal (I would never say these words in any other circumstances), otherwise I would have been there, too, with bells on and a big cheesy grin.

Michael Smith is a Canadian celebrity chef who has starred in four cooking shows on Food Network Canada, the latest being Chef Abroad and Chef at Home. He is also a chef emeritus of The Inn At Bay Fortune, a restaurant on Prince Edward Island, where he lives.

That makes two friends now who have chilled with famous chefs (Squeaky and Gordon and now Em and Michael), but I am not jealous. I, too, have had a celebrity chef alert. Deets to follow so stay tuned...

Food TV Favourites: Michael Smith

Food Channel, why do I love thee? Let me count the chefs...

Episode 1: Michael Smith from Chef at Home
Of all the chefs on Food TV, I like Michael Smith the best. He's a trained chef, and I can tell he knows his stuff just by the way he explains things. He breaks down everything he does and why into very simple building blocks, and his reasoning makes so much sense that you won't have trouble committing it to memory. For example, take the way he explains braising, which means cooking in a little bit of liquid. He starts always his braises with chopped onions, carrots and celery as base flavourings for the meat, and then builds on that with liquids, aromatics and garnishes that go together naturally - like apple juice, cinnamon and raisins. Or orange juice and rosemary. He also takes time to segue into trips to the grocery store, where he gives tips on how to choose the best ingredients. He really surprised me when he said the most flavourful cuts of meat are the cheaper, less tender cuts. And he gives practical tips about equipment, too. I like the fact that even though he is knife happy and has a whole drawerful of blades, he admits you really only need three: a chef's knife, a paring knife and a bread knife. Very good advice for a frugal gourmet like me!