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All stories relating to fearless in the kitchen

The Dish

Aprons & Icons
March 31, 2011 | 4:27 pm

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Q&A with Christine Cushing: the fearless chef on trends and the balance between prepared foods and cooking from scratch

Christine Cushing at Terroir earlier this month (Image: Renée Suen)

Christine Cushing is a face that most will recognize from TV shows like Fearless in the Kitchen and Christine Cushing Live. But Cushing has also done stints at some of Toronto’s most renowned kitchens (Four Seasons Hotel, Scaramouche), and more recently, she’s become the developer of a line of upscale food products, Christine Cushing’s. We caught up with Cushing, who has been promoting her latest discovery—a yet-to-be-named roasted red pepper paste—at the Canadian Restaurant and Foodservices Association Show.

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The Dish

Aprons & Icons
March 14, 2011 | 1:43 pm

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Terroir 2011 roundup: we talk to Toronto’s top chefs and restaurateurs at the foodie symposium

Fergus Henderson (St. John’s) and Arlene Stein (event chair) at Terroir

A couple weeks back, 400 members of the food and hospitality industry gathered at Hart House for Terroir V. The annual symposium saw chefs, restaurateurs and members of the food media musing over this year’s theme: “the balance of artistic creation and traditional craftsmanship in our hospitality industry.” We caught up with some top chefs—including Jason Bangerter (Luma), Mark Cutrara (Cowbell), Matt DeMille (Parts and Labour) and keynote speaker Fergus Henderson—who shared with us what they took away from the day.

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The Dish

Aprons & Icons
September 29, 2009 | 11:34 am

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Christine Cushing berates hapless cooks, risks food poisoning

Christine Cushing: "Being Greek, food is life and not just a means of not dying" (Photo by Karon Liu)

Christine Cushing: "Being Greek, food is life and not just a means of not dying" (Photo by Karon Liu)

Even though Christine Cushing was a Food Network mainstay with three shows, cookbooks and her own line of food products, she vividly remembers her worst moment in the kitchen:

“I was to cook for an Italian commission dinner, and they wanted me to make risotto for 300. Once I got there, I realized it was a chefs’ conference. I needed a plan to get out of there,” she says. “It was crazy because I was in a kitchen that wasn’t mine and it was a satellite kitchen. It was a nightmare. It tasted great, but I wasn’t happy because I thought it was too gluey and it was sitting out for a while. But no matter what situation you’re in, you had to make it work. Still, don’t make risotto for 300 chefs.”

So it’s not surprising that for her new show, Fearless in the Kitchen, which premieres on Saturday, Cushing takes self-professed bad cooks to the extreme by making them cook for hundreds of people at a major event (a wedding, the Shaw festival, etc.).

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The Dish

Aprons & Icons
April 24, 2009 | 7:03 am

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Christine Cushing wants to teach “lovable losers” how to cook

Christine Cushing

Fearless: Christine Cushing takes aim

Spirited TV chef Christine Cushing is on a mission to transform Toronto’s “hopeless lovable losers” into confident cooks on her new reality series, Fearless in the Kitchen. The show, which premieres this fall on the Viva Network, is one part Kitchen Nightmares and two parts Makeover Story. Episodes will feature true cooking amateurs—who will have been tested to prove that they can’t even fry an egg—being treated to lessons by Cushing (for whom “failure is not an option”). Fearless promises all the voyeuristic appeal we’ve come to expect from this sort of endeavour, complete with laughable neophytes, surprise challenges and, as Cushing puts it, a little bit of “oh crap, what’s gonna happen?”

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