You may have seen Canadian culinary celebrity and chef Christine Cushing on TV over the years as the host of numerous shows including Christine Cushing Live. Some have likened her to Canada’s own Sara Moulton- she’s fast on her feet, a dynamo in the kitchen and loves to share the joy of good food with others. As an added bonus, Cushing brings a little Mediterranean sunshine to everything she does- she’s Greek by birth and it’s in her blood.
For those of you who have been asking- “When is Christine going to do another TV show?” - read on for your answer in this interview with the Toronto-based chef. And if you’re lucky, you might even hear her do a killer impression of a Greek villager in front of the camera (maybe)!
Food Trends (FT): People have been wondering where you've been since your last food TV show. Fill us in?
Christine Cushing (CC): I have been building my web-site and I continue to work on it. I also wrote my third cookbook- Pure Food and developed my own product line with an extra virgin olive oil from Greece and five all-natural tomato sauces that are available across Canada. I’ve also continued to do events and appearances across the country.
FT: What is it about TV as a medium that you love so much in terms of reaching out to people about your favourite topic- food?
CC: TV is such a great medium because you reach many people in their own space and it feels very personal. People often come up to me in public as though we're friends because we spend time together around food. I think you really get to know people through food and your own style of cooking tells people about you.
FT: What are you working on now?
CC: I am working on a very exciting new show for the Corus Network called “Fearless in the Kitchen.” The show takes getting to know people to a whole new level as I will go into the kitchens of people who can’t cook and give them a culinary makeover of sorts. I want them to go from hopeless to fearless with a series of fun excursions and step-by-step cooking guidance. The finale of the show will involve these self-described “terrible cooks” cooking a meal for their shocked family and friends. Will they succeed? You’ll have to tune in to find out!
FT: Tell us about more about this new show- what's your role in it?
CC: My role in this show takes me back to something I’ve always loved to do: cooking with people in their kitchens and seeing their faces as they make delicious food. I am more the fun, big sister who happens to cook for a living. I think people will get to know the real me a whole lot more on this show because it won’t feel like a show.
FT: Do you think you can take a self-professed terrible cook and turn them around?
CC: I think I can take a self-professed terrible cook and put him/her on the right path. I better be able to anyway!
FT: Who can apply to be on the show?
CC: We are looking for both men and women from the GTA. The main thing is they have to be bad in the kitchen - bad enough that their friends and family have some true and fun cooking “horror” stories about them that they can share with us.
FT: What is it about food that connects people- even non-cooks?
CC: We all have to eat, whether we cook or not. Food is such a basic thing and that involves all our senses and people have very strong opinions, likes and dislikes when it comes to food. This makes it such a great topic of conversation. I was at a wine event the other night with a bunch of realtors and as soon as we started talking food, the stories started flowing out of people. It was awesome.
FT: How can people who want to learn from you apply to the show?
CC: If you want to apply go to my website and click on the bottom left link that says “Want to be on my new show?” and download the application. If you get selected , I’ll see you in your kitchen.
FT: When will it air?
CC: The show will begin airing in August of 2009 on Viva / W network. Check your local listings and see you soon!
Mary Luz Mejia - Colombian-born and Canadian raised. After earning an honours History degree from Queen's University and a Journalism post-grad diploma ...
