![]() ![]() Q: Have you thought about doing a cookbook?Ī: A little. It wasn’t just a job, it was part of my life and I am still friends with Carla and Mike. I am not 100 percent over the show ending. Q: Everyone was a bit surprised when “The Chew” was canceled. ![]() I also do a choux pastry puff with fresh strawberries when they are in season. Peach cobbler with fresh peaches is one of my favorites. Q: Now that you are hosting a baking competition, any plans to raise the bar in your own Connecticut kitchen?Ī: My time in Connecticut is basically my most special time, especially in spring and summer. We’ll see how it goes but I would do it again. And as far as the baking show, nothing in TV is permanent. Q: As you add this program to your resume, what else are your working on and are there any new ventures in the future?Ī: I have a couple of projects in development but nothing I can talk about yet because I don’t want to jinx them. It had great texture, was not too complex, not too sweet, just the quintessential perfect piece of cake. Q: What have you tasted so far on the show that you won’t forget?Ī: All the episodes have been taped so I am not sure when it airs, but there was a chocolate cake that is by far the best chocolate cake I have ever had. I tell everyone she immigrated from New Zealand with a Louis Vuitton suitcase in one hand and the pie recipe in the other. But my favorite is my grandma’s pear crunch pie. It’s a good cake because it’s not too sweet. I just made it on the “Rachael Ray” show. She’s a mama bear.Ī: I really only make a few things, but my specialty is olive oil cake. Q: So who is your favorite judge, Nancy Fuller, Duff Goldman or Lorraine Pascale?Ī: It’s hard to say. As far as what I had to learn, probably the baking terms and some of the more exotic ingredients that are used. I did “What Not To Wear” for seven years and then “The Chew.” I think I could do that for just about anything except sports. Q: What was there previously in your career that translates well as being the host of the baking show, and what did you have to learn that you had not done before?Ī: I know how to host a show. I am a one bite of dessert after dinner kind of guy. ![]() I stand next to Nancy during the show and she will tell me “you have to try this.” I am not a huge sweet eater. Q: Do you ever get to taste the creations?Ī: I do take a little bite of somethings. The bakers are skilled bakers, the judges know their stuff and I just make it all happen. Q: What expertise do your bring a baking show?Ī: The beauty is I don’t have to bring any baking expertise, there are judges for that. I appreciate a skilled baker and I do like hosting things! I never imagined doing something like the “Spring Baking Championship” on the Food Network, but it seemed like a good fit when my agent called me. Q: You have a new gig! So there is life after “The Chew?”Ī: I think there is. A post shared by Clinton Kelly on at 9:46am PDT ![]()
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