At just barely a month old, the "Celebrity Chef Connection" Internet broadcast has drawn folks via its website and myspace page from across the U.S. plus Canada, England, France, Italy, Germany, Denmark, Greece, New Zealand, Australia and Thailand.
Its fast-track popularity may be attributed to programming that combines friendly chats with top chefs and a diverse line-up of features covering all aspects of food and beverages.
"Celebrity Chef Connection" launched September 5, 2007, with a wide-ranging conversation with world class chef Hubert Keller that was continued into the September 12 show.
The subsequent two weeks featured Master Chef Gustav Mauler of J.W. Marriott and seafood maestro Rick Moonen of RM Seafood in Mandalay Bay, both in Las Vegas.
On October 31 we'll bring viewers along on a visit with Chef Vincent Pilon, executive pastry chef at Mandalay Bay, who will have recently returned from representing the United States in the Chocolate Masters Competition in Paris. At that time he will present a live cooking demo of one of the dishes from that event.
Feature segments to date have trained a spotlight on dining in Anchorage, sipping with Rock 'n Roll Wine, visiting local Las Vegas restaurant "finds," going behind the scenes of a felon-now-chef's telltale book, discovering what "Yappy Hour" is all about, and tuning in on a nationally syndicated wine show.
"Celebrity Chef Connection" is totally interactive, inviting viewers to send along questions for guests as part of the interviews and general questions which are addressed during "Mailbag."
Content also variously includes "Stars at the Stove," "Tables Everywhere," "All The News That's Fit to Eat" and "If You Have To Ask..." as well as the buzz on food-related books, contests, and conventions, and beer/wine/spirits.
Foodies can access the show, send their questions and comments, and sign up for the free newsletter previewing upcoming shows at http://www.celebritychefconnection.com/.
New shows are broadcast by 5pm PT each Wednesday, then archived. Viewing is also available via podcast and the show's myspace page.
