Bobby Chinn gets cooking with more shows
Celebrity chef Bobby Chinn nominated as a potential candidate for Vietnam Tourism Ambassador
Bobby Chinn is one busy man.
He is the host of the award-winning TV culinary series World Cafe, a cookbook author, a successful restauranteur, and an ambassador for World Wildlife Fund (WWF) where he promotes sustainable seafood production.
The 50-year-old New Zealander, who is part Egyptian, Chinese and American, was also recently nominated as a potential candidate for the Vietnam Tourism Ambassador for 2014 to 2017.
This is largely because Chinn has lived in Vietnam for almost 20 years and has been actively promoting the country and its cuisine.
Between filming new episodes of World Cafe and a pilot for new show Detox for cable channel TLC, Chinn also looks after his third restaurant House Of Ho, which he opened in London last year.
For his latest project, the chef will be hosting a live cooking show tomorrow on http://bit.ly/WellnessCookAlong at 8pm for the Nestlé Wellness Cook-Along Google+ Hangout.
Joining him is local blogger Xiaxue, both of whom will demonstrate how to make a healthy and sumptuous three-course meal.
Chinn tells M how he balances his commitments and his attraction to Vietnam.
On what to expect at the Nestlé Wellness Cook-Along Google+ Hangout cooking show
Last year I was able to hang out and observe (British chef) Jamie Oliver's Food Tube anniversary, and though it was not as interactive as what we will be doing, there is an energy that makes it more real than the traditional TV shows.
Doing live cooking shows offer much more interactive improvisation, and that truly keeps you on your toes.
On how he juggles filming and working at House Of Ho
One could easily imagine that I would have no time for anything else, but I do!
Just last week, I was in the Philippines working as an ambassador for WWF on promoting the Coral Triangle Day to bring attention to the protection of the coral reefs and the use of sustainable seafood, where I also gave a cooking demo.
This year, I have already done five live cooking events and have additional ones scheduled.
If you do what you love, you'll never have to work another day in your life.
On being nominated as a potential Vietnam Tourism Ambassador candidate
My appointment is still being reviewed and has not been confirmed. It is obviously a very humbling experience to even be considered for such an honorary position and role, but I do not need a title or position to speak up for the things I love and believe in.
I have been promoting Vietnam since the day I set foot on her soil in the early 1990s, so I will continue to do exactly what I do to help promote tourism and follow advice from the Ministry of Culture & Tourism.
On his love affair with Vietnam and its cuisine
My father encouraged me to visit as he felt that Vietnam then was not another baby tiger, but the tail of the dragon and would soon be an economic powerhouse.
Upon my first visit, it was love at first bite. The food was uniquely different from the rest of South-east Asia, with flavours and textures that excited the palate with punctuations of fresh herbs, crispy shallots, noodles and pickled vegetables.
Vietnam was a great opportunity for me to take a more commanding role in the kitchen. It was also a great place to fail because if I did, no one would know me. If I succeeded, then it would appear to be a pretty wise move.
On how he keeps fit and healthy
I do my best to take at least one week off a year to detox. I recently spent four days at The Farm in San Benito (in the Philippines).
I got my blood analysed to ensure that I'm getting enough liquids, exercise, with the right levels of minerals and vitamins.
Then I proceed to change my lifestyle while I was there to develop and remind myself of good habits for a healthier lifestyle. It starts with diet, and most of the food is farm to table.
Although I eat and enjoy a lot of the food from around the world, I am generally more on a plant-based diet.
The spa also provided me with a rich menu of therapies that de-stress, detox, reboot and recharge me to face long hours, time zone changes and a very busy work schedule.
I've been practising self-love, and it feels so good!
Doing live cooking shows offer much more interactive improvisation, and that truly keeps you on your toes.
- Bobby Chinn
Get The New Paper on your phone with the free TNP app. Download from the Apple App Store or Google Play Store now