Graham Kerr
From Wikipedia, the free encyclopedia
Graham Kerr (born January 22, 1934 in London) is a cooking personality who gained fame through his cooking show The Galloping Gourmet.
Contents |
[edit] Biography
Kerr regards himself as a Scot, but grew up in England where his parents were established hoteliers. As a result, much of his childhood was spent amongst some of the most outstanding chefs of Europe. Educated at Brighton College, he became trainee manager at the Roebuck Hotel in East Sussex, England aged just fifteen. After five years in the British Army as catering adviser, Graham became General Manager of England's Royal Ascot Hotel.
He moved to New Zealand, in 1958, becoming chief chef catering adviser for the Royal New Zealand Air Force. It was there that his media career began in the early 1960s: his recipes were delivered on radio and in magazines, and a related book, Entertaining with Kerr, sold out its first edition in eight days. He moved into television with the emergence of the new medium in New Zealand, after being recruited by NZBC producer Shirley Maddock.
Later, "The Galloping Gourmet", a show named for his onscreen persona, was taped in Ottawa, Canada at CJOH-TV for the CBC and produced by his wife Treena Kerr. It was known for its light-hearted humor, tomfoolery, and the copious use of clarified butter, cream, and fat. Indeed, Graham's most famous line on the show might have been his response to someone's criticism of his cooking: "Madame, you could go outside and get run over by a bus and just think what you would have missed!" Graham also liberally featured wine, serving it with most meals, drinking it while cooking, using it in his dishes, and waxing poetic about its virtues. During The Galloping Gourmet's successful run, Graham became a worldwide sensation, wrote a plethora of cookbooks, and earned two Emmy nominations. The show ended in 1971 after a car accident that left Graham temporarily paralyzed.
Kerr returned to television in 1974 with a daily, syndicated five-minute series, Take Kerr (pronounced "care"), which featured a particular recipe for each show. This program only lasted one season, and was controversial for a time, due to an inclusion of a passage from the Bible in the closing credits, since Kerr became a Christian following his accident. This series was later repeated on CNN during its first year or so on the air.
After his wife Treena's stroke, then heart attack in 1986, Kerr was prompted to create a new style of cooking that he dubbed "Minimax". This new method of food preparation minimised ("Mini-") fat and cholesterol, while it maximised ("-max") aroma, color, texture, and taste. Minimax led to two successful cookbooks: Graham Kerr's Smart Cooking and Graham Kerr's Minimax Cookbook along with corresponding series in syndication, on the Discovery Channel and Public Television. In 1995, he appeared in a PBS special with Julia Child called Cooking in Concert: Julia Child & Graham Kerr [1].
In 1996, Kerr, in his book of that year called Swiftly Seasoned, created the concept of a "Molded Ethnic Vegetable", a baked combination of starches and vegetables seasoned with flavors characteristic of different ethnic cuisines. The "MEV", as he referred to it in recipes, was intended to remedy what he perceived as a lack of focus in vegetarian meals; according to Kerr, while omnivorous cuisine generally has a central focus in a meat dish, vegetarian plates are often little more than collections of side dishes, and the MEV was an attempt to provide a central focus for such meals. The MEV was not a widely successful concept, and a business venture to manufacture and sell a muffin tin-like MEV baking pan was not successful. (While generally intended to be vegetarian, Kerr did incorporate meats into some MEV recipes in later books.)
Since the late-1990s, Graham Kerr was also seen in a series of radio and television features for the National Cancer Institute's "5 A Day" program, called Do Yourself A Flavor, which emphasizes the use of fruits and vegetables in recipes.
In 2003, Graham Kerr received an honorary doctorate for culinary arts and nutrition from Johnson & Wales University in Providence, Rhode Island.
[edit] Trivia
The origin of the Galloping Gourmet persona stemmed from a 1967 book he co-authored with wine expert Len Evans, The Galloping Gourmets. They got their nickname from a 35-day worldwide trek to the finest restaurants around the globe.
The title of the persona was echoed in the opening of each episode of his original North American series, filmed in front of a live audience, where Kerr entered the stage area by running in and leaping over a chair in the dining room set.
This was a tribute, he said, to Michael S. Hunt, a close friend who had been a prominent hurdler until he fell and broke his back. Distraught, Graham decided to dedicate the leaping to his friend.
[edit] Works
- Kerr, G. (1963). Entertaining with Kerr. Wellington: A.H. and A.W. Reed
- Kerr, G. (1966). The Graham Kerr Cookbook. Wellington: A.H. and A.W. Reed (this cookbook was released in a distinctive spiral binding, with heavy covers)
- Kerr, G., & Evans, L. (1967). The galloping gourmets. Sydney: A.H. & A.W. Reed.
- Kerr, G. (1969). The Graham Kerr cookbook, by the galloping gourmet. Garden City, New York: Doubleday.
- Kerr, G. (1970). The Galloping Gourmet's Kitchen Diary.
- Kerr, G. (1972). The complete galloping gourmet cookbook. New York: Grosset & Dunlap.
- Kerr, G. (Early 1970s). A Festive Occasion, Just For You (a record album). Fremantle Records.
- Kerr, G. (1976). The new seasoning. New York: Simon and Schuster / Fleming H. Revell.
- Kerr, G. (1978). The love feast: How good, natural, wholesome food can create a warm and lasting Christian family. New York: Simon and Schuster / Fleming H. Revell.
- Kerr, G., & Kerr, T. (1982). The Graham Kerr Step By Step Cookbook. David C Cook Publishing Company.
- Kerr, G. (1991). Graham Kerr's smart cooking. New York: Doubleday.
- Kerr, G. (1993). Graham Kerr's minimax cookbook. New York: Doubleday.
- Kerr, G. (1994). Graham Kerr's kitchen. New York: G.P. Putnam's.
- Kerr, G. (1995). Graham Kerr's best: A low fat, heart healthy cookbook. New York: G.P. Putnam's.
- Kerr, G. (1996). Graham Kerr's swiftly seasoned. New York: G.P. Putnam's.
- Kerr, G. (1997). The gathering place: Informal international menus that bring family and friends back to the table. Stanwood, WA: Camano Press.
- Kerr, G. (2002). The gathering place: Featuring Nutrient-Rich Comfort Food. Quarry Press.
- Kerr, G., & Suzanne, B. (2004). Graham Kerr's simply splenda cookbook. Alexandria, VA: Small Steps Press.
- Kerr, G., & Kerr, T. (2004). Charting a course to wellness: Creative ways of living with heart disease and diabetes. Alexandria, VA: American Diabetes Association.
- Kerr, G., & Kerr, T. (2006). Recipe For Life.
- Kerr, T., & Kerr, G. (2006). Outdulgence. Broadman & Holman.
[edit] Television Cookbooks
In addition, seven volumes of "Television Cookbooks", featuring recipes from the Galloping Gourmet series, were published from 1969 to 1971 by the show's syndicator, Fremantle International. Four versions were known to exist -- a regular version, plus three additional versions released in conjunction with KABC-TV in Los Angeles (pictured above), CBC Television in Canada and the BBC in Britain. The Fremantle and KABC versions were hardcover, while the CBC and BBC versions, though identical in content, was softcover and GBC-bound, with different covers (with the BBC version under the title Entertaining With Kerr). These cookbooks were generally sold by mail order, through the TV series.
In 1972, the cookbooks were rereleased with new color covers, and sold in bookstores. This new version was sold by Paperback Library, but, despite the publisher's name, the books were hardcover.
