Q & A with Celebrity Chef Jason Roberts

 Before we start asking Chef Jason questions, let get a little background from www.ChefJasonRoberts.com :

"A native of New Zealand, Roberts is best known for his charismatic smile and fun personality. Having grown up in a family of food professionals, he discovered a passion for food at a young age. Turning it into a career, he spent seven years as an Executive Chef of the restaurant Bistro Moncur in Sydney, where he was immersed in the traditions and techniques of French Cuisine in by his mentor, Damien Pignolet. His accolades caught the attention of Australia’s Channel 9, where he became the host of Fresh, a cooking program which aired five days a week in Australia and New Zealand.

In January 2003, Roberts was introduced to the US on ABC’s Good Morning America. He has also appeared The Wayne Brady Show, The Sharon Osbourne Show, E!, The Style Network’s You’re Invited, New York City’s morning show Ali & Jack, and Talk Soap with Lisa Rinna. In 2005, Roberts hosted the award winning food talk show, Jason Roberts’ Taste on the PAX Television Network which earned him two American Accolade Awards for Best Host and Best Health & Lifestyle program. Roberts is the author of two cookbooks, Elements and Graze: Lots of Little Meals Fast. Jason Roberts is an internationally known chef and former cast member of the hit daytime talk show The Chew on ABC. Roberts brought his unique flair and cooking style to the show for in studio segments and traveled the country in search of unique and interesting food. He is currently working on a new cookbook, scheduled for release in late 2014,.

Jason believes that meal time fosters deeper connections between family and friends and his motto is “A family that cooks together, stays together.” As a long time supporter of OPAL, an initiative founded in Australia that teaches families in under-served areas how to cook healthy foods, Roberts’ advocacy for healthy living continues to make a difference. He is also a partner with Share Our Strength’s No Kid Hungry campaign as a spokesman and advocate to end childhood hunger. "

Chef Jason Roberts

Jason, I just missed you at the MetroCooking Show in Dallas this past October, how was it?

The metro show was fun as per usual, always a great opportunity to bump shoulders with fellow chefs and fans. Plenty of new exhibitors and products to try.

 

Jason, it is the first of the year and, of course, the most common resolution is to lose weight.  Eating and diet are a huge part of this lifestyle change, what tips do you have for the everyday person?

Set yourself goals that you can remain accountable for…. Diets are a thing of the past, find a lifestyle that works for you and stick to it. The biggest change in my eating habits that have given me the greatest results was to go gluten free, eat smaller portions, more consistently and increase my exercise.

You are a very fit person, what does a typical day look like for you?
I have a pretty hectic lifestyle due to the amount of work commitments and travel. I make sure to always start with a good breakfast and at some point during the day at least 45 minutes of exercise. The day will generally involve recipe writing, recipe testing, conference calls or meetings, photo or TV shoots.

What are your thoughts on the FDA cutting the recommended sugar intake by half?
It's a start… I think they should be really letting people know how damaging the large consumption of GMO wheat, corn and soy is…..

If we opened your fridge right now, what would it have in it.
My fridge is always well stocked with vegetables, eggs, almond and coconut milk.. On occasion, a little cheese and prosciutto. I will only generally buy what I need daily as I live by myself.

 

What do you find to be the most under utilized spice or food and why?
Is it bad if I say salt, there are so many restaurants that I have been too with chefs who just don’t know how to season properly. But outside of that, we should be doing a lot more research into the wonders of mother nature. Currently loving fresh Aloe Vera and turmeric. Big cancer fighters.

What is Gluten Free, and how do I incorporate some of these recipes into my everyday routine?
Gluten free is pretty much removing all gluten from your diet. Gluten is found in wheat, rye and barley.. Gluten itself is one of the proteins found in these grains, it's the protein that gives breads, pasta, cakes its ability to stretch and bind. Its also the protein that is messing with our digestive systems.

You come from a culinary rich family, how was that growing up?…
Growing up on a farm was amazing. We were never short on something weird and wonderful to work with. There were plenty of mentors when it came to time in the kitchen…May Nana goodman, my mom, all the ladies in the kitchens. Having said that, I have always a burning passion for the hospitality industry, being amidst chefs and restaurants is a comfort zone for me.

 

You have cook alongside many chefs, who was your favorite and why?

Cooking alongside my grandmother will always be my favorite spot.. She is no longer with us in person, but definitely in spirit…she had the ability to not only create and cook, but to always bring our family together.. And yes there are some amazing chefs that I have worked alongside on a celebrity level.. But nothing will ever outweigh the importance of ones own family

 What did you see in BodyKey to make you want to be their spokesperson?

Bodykey was not only a gluten free product, but was more about eating smaller portions, encouraging exercise … but what really sets it apart from fad diets and other weight loss products is the genetic test, which determined what category you fall into.. As you're aware, not everyone needs to lose weight, not everyone needs to put weight on. Under the BodyKey program you fall under a Carb reducer, a better balancer or a Fat Blocker. It's a weight loss system designed around your personal genetics.
 

 

Can you explain the "Lost Art of the Chef" a little more for us.

Lost art of the chef, is about paying respect to the industry, the uniform, the chef. I have really noticed over the past few years that through, media, radio, the celebrity chef is really not embracing the importance of why we started in this industry. I see more and more people who want to become chefs, not so much to cook for the masses but to be a tv star… we are not pumping out tv chefs, but wanna be tv stars.. I find it most sad. 

 

You have already written 2 cookbooks, Elements & Graze, what can we expect from the book you are currently working on?

A Glutenfree book aimed at those who need a hand on a budget to eat well

What are some of the big differences in cooking from your part of the world (Australia, New Zealand) and America? What are some opportunities you see?

I think the biggest difference is the quality and quantity of ingredients we have to work with.. We have a sub tropical climate, so have the ability to grow pretty much anything, our choice of seafood is amazing.

 

I asked my twitter followers for questions for an upcoming Chef interview and YOU tweeted a question.... So... I have to ask you your own question, What is your biggest fear?

My biggest fear is failing, I am very competitive. Its' not even about coming in first. Its always about being good at what I do and finishing what I start.

 

What is next for Chef Jason Roberts?

A Ride across America for NO KID HUNGRY on my bike with chefs.. Raising money to help feed the 17 million children who turn up to school hungry. A possible new TV Show and I'm exploring opening up restaurants in NYC and Cleveland

Rapid Fire: Favorite: (one word answers)

 

Animal Unicorn

Food Mango

Sports team Browns

Song Hawai'I 78

Type of Music RnB
Sport surfing
Artist Escoffier
Actor/Actress Will Ferrell
Color pink
Number 88

Spice 4 spice
Astrological sign aquarius
Movie the goonies
Book Larousse gastronomic
Drink water
Interviewer You

You do lot of work for non-profits and charities, how can we help?

Log onto NOKIDHUNGRY and make a donation #shareourstrength 

How do you prefer fans to keep up with you? (Twitter, facebook, instagram, etc)

All of the above.. And to come say "hi" when they see me. 

Final Thoughts?

Make everyday count.. Life is to short to eat bad food!!!

 Don't forget to follow Chef Jason on Twitter, visit his website for links to all of his social media, and his calendar of events!

Thank you Jason!

-Thomas (TeeJay Today)

 

A Food Network Celebrity Encounter

I saw a tweet from Giada De Laurentiis saying that she was going to be in Dallas signing her latest book.  I looked at my schedule and I had to be in Dallas the next day anyway, so I decided to see if I could sneak into the event.

It was Williams Sonoma at the Northpark Mall, about 15 minutes from my hotel, PERFECT.  I called Williams Sonoma to see if I could get a media pass, but I couldn't get through to the right people.  So I bought a book (link below) over the phone to secure my spot in line to meet the new reigning queen of The Food Network.

I arrived about 4 hours early because only a limited number of people would be able to see her.  There was already a line out the building and starting to wrap around the mall.  Since I had already purchased my ticket, the sales lady said I was guaranteed to meet Giada, so, I decided to check out this mall.  It was awesome, I went into the Gucci, Versace, Michael Kors, Armani stores. 

I arrived back at the Williams Sonoma store to see that the line had nearly TRIPLED!  I took my spot in line and met some awesome fans of Giada's.  I traded stories with the couple behind me.  They have met Chef Robert Irvine, Tyler Florence, and many others.  I told them how I got to see Paula Deen, Terry French, and Debi Mazar the month before.  We stood in line for about 2 hours and I kept everyone updated on Giada's twitter posts.

The Williams Sonoma people started handing out the the books to be signed.  They told everyone that you couldn't take pictures, talk, touch, or really do anything except get your book after she signs it.  I have been in charge of many book signings (some including the Secret Service) and none were as tense as this. 

We get in and I have a plan....  It is my turn now.... What do I do?  I stand back for a second and this is what happens:

(She is handed my book)
Giada: Where is Thomas?
Me: Here.
Giada: You must be Thomas. (I am the only guy in the area)
Me: Yes Ma'am, How are you?
Handlers: says something inaudible to here
(Giada is now signing my book)
Williams Sonoma Lady: Thomas has been here all afternoon to see you.
Me: May I get a quick handshake? (I was really wanting a kiss) (The lady behind takes my picture a this time with my camera)
Giada: (upon hearing that I have been here all day) Thomas, Go home and cook something!
Me: Yes Ma'am!

I take my newly autographed book, grab my camera from the stranger behind me and make way out the door, but I take a few more pics. 

(she is even prettier in person than on TV!)

It was fast, less than 30 seconds, but I know we shared a moment.  I am sure that she spends many a nights wondering who is that Thomas guy.  Why did he want to shake my hand.  Wait, did he touch me when he was told not to?  Was that his camera?  He didn't listen!  Good for him!

That was my experience meeting Giada De Laurentiis, and Giada if you are reading this, please follow me on twitter!  @TeeJayToday and one day I will get to meet you a little more formally because I intend to try out (and win) the Next Food Network Star!

-Thomas (TeeJay Today)

Chef Terry Frech....The Extreme Chef, #RebelChef Interview & Tips

Let me tell you about an individual that is Out of This World Over the Top! (but in a good way)
I am talking about none other than Extreme Chef Terry French.  He is considered the Extreme Chef because he beat out many other chefs on the Reality show, Most Extreme Chef.  On that show he had to capture/cook all kinds of weird creatures and cook in some of the most unforgiving environments.

So... I had just arrived at the Convention Center and already had a quick photo op with Bobby Deen.  I went over and picked up my credentials and ventured off into the show.  They started making announcements for the first Cooking Demo with Chef Terry French.  I walked into the Demo area and started getting my camera out.  That is when Extreme Chef Terry French walked right in front of me, looked me up and down, and said, "Hey Brother, make sure if you get pictures of me that I ain't picking my nose or something, only good pics!"  And that was my first run in with Chef Terry.  I stayed and watched the demo... He made an amazing Crab and Avocado Salad as well as entertaining the crowd that showed up for the demo.

 

The next day was my chance to interview "The Rebel Chef" Terry.  He had just finished his first interview of the day and I was #2.  We walked around the showroom until he found a booth that had some old fence wood that we were going to use as a background.  I asked him 3 questions and told him to talk about it on camera.  He pulled it off like a champ as you can see in the video below.  He signed an autograph for me and said he would be in touch.  He had to leave a little early to catch a flight to go crabbing...

  As he was leaving I learned that he stayed in the same hotel as me and it was his Birthday that day!  Happy Late Birthday Chef Terry!

Skip ahead a few days... I had just posted my interview with Debi and Gabriele from #ExtraVirgin.  I get a tweet from Chef Terry asking for my phone #.  I DM it back.  He calls and starts asking where his interview is, that I chose the beautiful girl from Brooklyn over him. (I had already started editing his interview)  I was starting to get worried that I  had actually pissed off the Chef. (See, I was just trying to build up to my Paula Deen Post, and he was second in that climax building)  He then says, "Hey, I'm just kidding with ya, but I've got a lot of things coming up and just want to make sure I have your contact info.  We talked about a few things that he has coming up, he invited me to a few events coming up. (Mind you, Chef is a colorful character and likes to use VERY COLORFUL language that I wont use here)  Now that I look back on it, it was hilarious!  Thank you Chef!

I have to tell you about this story though.  Okay, Chef and I are staying in the same hotel, (So was another co-worker of mine but didn't know it at the time) and there is a fire alarm at 2AM.  Chef is still up partying like an animal since it was his birthday and I sleep right through it and had no clue.  Turns out "Party Chef" had a hot tub full of beautiful women singing him Happy Birthday!  Man.... I always miss the fun.

Chef, I can't wait til the next time you are in Dallas, I am going to take you up on your offer to go get in trouble!

If you ever get a chance to meet The Rebel Chef in person... do it!  You can see where he will be appearing next on his website: www.ChefTerryFrench.com or follow him on twitter at www.Twitter.com/Chef_French Check back here often because Chef Terry has some awesome opportunities coming up and he promised that we could come along for the ride! 

See more pictures of Chef Terry French at www.facebook.com/TeeJayToday and on his website... tell him TeeJay sent ya!

Debi Mazar & Gabriele Corcos from #ExtraVirgin on The Cooking Channel

I recently had the blessing to attend an event by @MetroCooking in Dallas as one of the Blogger/Media people.  I had a blast, but the most memorable part was being part of an interview with Debi and Gabriele.  They are 2 of the most sincere and talented people I have had the pleasure of meeting.

 

This is how the day went:

I was told to be at the event at 11AM so that another Blogger/Media person and I could be taken to a make shift interview room to ask a few questions.  Stacy and I got together to make sure that we were not going to ask the same questions... we both planned to ask just 2 questions each.  Another Media personality joined us but did not share like we did. 
Everyone started to get set, it was 10 minutes until showtime for us... I had my big Sony camera ready, my HD camcorder was ready also.  The big media people had their cameras set up... We were ready. 
That is when we got the news... Something was holding them up and we would only have time for one question each.  OH NO!
We were worried that the press was going to be shoved to the back burner because Debi and Gabriele had to be on stage at a certain time and we knew that we could not hold up that public event.  Thousands of people would be upset if they were late.
After what felt like an eternity (it was only a few minutes in reality) the stars walked into the room and being the professionals that they are, were ready to go immediately with the questions.
They were putting their things away as Debi says, "Where is Joe that is here to interview us today?  (no one answered) The guy that was talking to us on twitter last night and this morning?  THAT WAS ME!  I was the guy they knew about over the other media people there that are way more popular than me!  I felt an immediate connection between them and me!
The first interviewer went and it felt like they took longer than they should, but everyone feels that way when you are next and everyone is on a TIGHT schedule.  It was finally the bloggers' turn.  As Debi was looking at me with a very warming and inviting smile, all I could mutter out was, "Tell me about your book."  (You can see what happened from there in the vid below)



I was so thankful that Debi and Gabriele are REAL people, the answers they gave me made me feel like they are just a regular family!  They really do care about raising strong independent daughters and they are very proud of it. 
My absolute favorite part was during the interview, one of the handlers that makes sure everyone gets to the right place on time, swirled her finger in a circle signaling that we need to wrap things up.  Debi tells them to stop swirling her finger at her, she was going to thoroughly answer our questions.  I gained so much respect for Debi and Gabriele in that moment it is unreal. 
After they got off stage and did their cooking demo, I caught up with them to snap a quick picture and to get an autograph, which they happily did. 
I was leaving, they were still signing autographs, I waved to them... they both stopped what they were doing to wave back, say Thank You and Gabriele yelled "CIAO!" over the line of eager people awaiting an autograph.  For a second I felt like the celebrity as everyone turned to see who had their attention, and it was little ole TeeJay Today!

 

Get with your cable provider to check out their show on The Cooking Channel, it is called Extra Virgin.  They also have a Cookbook coming out, a beauty line, and olive oil coming to a store near you soon!

PreOrder their upcoming cookbook now!


Keep up with Debi on IMDB at http://www.imdb.com/name/nm0000529/?ref_=sr_2 to see what movies and shows she will be starring in, in the future!

Find them on twitter:
www.Twitter.com/DebiMazar  (Debi)
www.Twitter.com/TheTuscanGun  (Gabriele)
www.Twitter.com/StacyFawcett
www.Twitter.com/TeeJayToday

Find me on Instagram too!  @TeeJay2Day

See More Pictures of Debi & Gabriele on my facebook page, click on "TeeJay and Celebs"
www.facebook.com/TeeJayToday

Thank you to Sabra, Jill, Stacy, and MetroCooking!

I have some more great articles coming from this event (Paula & Bobby Deen, Jason Roberts,  Extreme Chef Terry French, the Vendors and Food!)

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