Having a Blast with Danny Boome!
Posted by Chris Arpante on Edible TV
A knowledgeable, well-traveled chef, the host of a show that helps home cooks, and a sexy accent? Danny Boome has got what it takes to be successful in his endeavors. Okay, the accent may not have much to do with it, but it was sure lovely to listen to when I had the opportunity to speak with Danny about Rescue Chef and the experiences that led him to being a Food Network star. Pleasant, down to earth, and passionate about his craft and developing projects, this young chef is sure to be around for quite some time.
C.A. From semi-professional hockey to au pair to “Rescue Chef,” tell me about that journey.
D.B. I am the renaissance man of the Food Network. My experiences in life have brought me here. From hockey to nanny to chef, I have been submerged into other cultures and experiences that have brought me to solutions to fit into. I’ve been there, done it, seen it. Whether for a crew of 50 guys with an extensive budget or a family of 6 with friends on a shoestring budget, as Rescue Chef I am able to offer great tips and short cuts.
C.A. Did you go to Food Network or did they come to you?
D.B. Food Network came to me. They were looking for new talent as they began a new range of shows and presenters. This is the second season of Rescue Chef. The first season was the trying it out, the 2nd is more established and the 3rd, we’ll crack it. I have a lot to bring to the table and can still help the helpless in the kitchen. There are great hints and tips. Nice Cheffy things, the “Oh, I didn’t know,” and meals like a simplified Thanksgiving or simple vegetarian dishes.
C.A. Rescue Chef offers viewers creative culinary clarification and basics for success in the kitchen. What are you most surprised with by home cook’s responses?
D.B. The very generic. It’s not the ambition that is lacking, it’s the confidence. I hope to help them get the confidence to do. The main thing about having me in the kitchen is my being there to talk it through. And, it’s all about fun. The crew, the guests, we’re giggly, even if it’s not seen by the viewers. Cooking has to be inspirational and fun. If there isn’t creativity, it’s lost. We find the not-so-generic table. We also try to incorporate different ethnicities, bring traditional meals and flip it to spice it up. The concept is growing every year.
C.A. What has been your greatest challenge, whether with the show itself, the guests, anything?
D.B. Always trying to simplify the simple. It’s easy for me because I look at things simply, but getting it across isn’t always easy. Also, building that confidence level; letting them enjoy confidence and the confidence to come up with ideas. People want permission, the assurance of “Am I doing it right?” The truth is, you could be the worst chef, but people will really enjoy what you made them. People eat with their eyes first. If it looks good, then tastes good, have the confidence and arrogance in the meal. Don’t worry about expectations. It’s about breaking down barriers.
C.A. The show takes place in the U.S., correct?
D.B. Yes.
C.A. Do you think your show travels will expand to Canada and England?
D.B. That’s a Food Network decision. But, I am all about world domination. Create world domination through the show. Wherever the journey will take you. We’ve been all across the states, Texas, the tri-state area…
C.A. You’ll have to come to Atlanta!
D.B. I would love to come to Atlanta.
C.A. We’d love to have you!
D.B. I am available!
C.A. Great! I look forward to it. Okay, you have your cooking school for various levels of cooks and chefs…
D.B. Yes, we plan to bring the cookery school into schools. We’re starting in New York at the end of year, beginning of next year. We’re developing the project. And, we have the charity, Better Fit than Dead. We are trying to achieve a cultural change.
C.A. Well, as an educator, I love that you’re an advocate for educating children, parents, and teachers on healthy eating. Obesity is such an issue and I see the adverse effects daily.
D.B. We’ve gotta be aware of what is going into our bodies and out budgeting. It’s so much more expensive to eat out. It’s a cultural change to get people to cook and eat at home. The learning to shopping around, find bargains. You can’t just teach kids, but the parents as well. We do address that on Rescue Chef.
C.A. It is clear food has played an important a role in your life. What has been your most memorable time, outstanding memory with food?
D.B. hmmm, well, I think of myself as European since I grew up there a lot. And I have traveled extensively, especially in my early adulthood. That’s when I really learned my craft. Whether in Switzerland with a glass of wine, Spain eating cheese fondue, or at home eating my mum’s Chili Con Carne – that’s what I consider comfort food. Now that summer is ending and winter is coming, the holidays, that’s my favorite time of year. In fact, I was just planning a shopping trip for the fall. It’s time to fill the fridge, have dinner parties and entertain. My kitchen is my laboratory, where I come up with ideas and recipes.
C.A. You’ve done several things. If you weren’t a chef, what profession would you like to try?
D.B. Hmmm, I supposed a professional skier, or an actor. I am good at 3 things in life: cooking, talking, and skiing. Why not split my time among the three? Or, if I had the money in the bank and not a worry in the world, I would spend my time traveling, backpacking.
C.A. I can’t tell you how much I appreciate the time you’ve taken to speak with me; I am honored. Before we end, is there anything you’d like to make sure I get across to the readers that we haven’t covered here today?
D.B. Just be aware. Crash Bang Boome is coming. You can always learn more about it or me and what I am doing by going to DannyBoome.tv or Food Network. And, watch the Rescue Chef – Sundays, 11AM. Photo courtesy of Food Network.
