Review: Inedible to Incredible with John Besh

TLC continues to gravitate towards more food programming and clearly the centerpiece of their new line-up is Inedible to Incredible starring cheflebrity John Besh.  Besh’s legend starts in New Orleans but he gained national prominence when he competed on the Food Network’s The Next Iron Chef narrowly losing out to Micheal Symon in the finale.  Now the Besh Battalion has a regular place to see their favorite chef.  Read on:

TLC and Chef John Besh turn food from

INEDIBLE TO INCREDIBLE

All-new series premieres Monday, June 21, 2010 at 10 PM ET/PT

Every day, across the country, people sit down for some homemade meals… that are simply horrible. From the over-seasoned to the undercooked, these dishes kill the appetite rather than satisfy it. But hope isn’t lost for the home cook when Chef John Besh arrives to rehab those recipes and transform the INEDIBLE TO INCREDIBLE in an all-new series premiering Monday, June 21 at 10pm, only on TLC.


John Besh is a New Orleans-based chef and owner of six acclaimed restaurants ( August, Besh Steak, Lüke, La Provence, American Sector, and Domenica), all of which celebrates the bounty and traditions of the region. His first cookbook, My New Orleans, recently won the International Association of Culinary Professional (IACP) award for Best American Cookbook, and the chef has won additional accolades, including a James Beard Award.


“I’m passionate about food and it’s a dream of mine to be able to help these cooks really connect with their favorite recipes and take them to the next level,” said Chef Besh. “The series is all about having fun and being confident in the kitchen, learning how to combine fresh ingredients and simple techniques, and loving the experience of sharing a great meal with friends.”


Besh applies his thoughtful approach to cooking when he surprises an unsuspecting individual who has been nominated because their meals where making their friends and family miserable. From breaking the news that their cooking wasn’t cutting it to revealing the new creation, the chef helps guide them in a step-by-step overhaul of their kitchen skills.


The six half hour episodes premiere back-to-back Monday at 10 & 10:30 pm ET starting June 21.

Inedible to Incredible

Check out a few REVIEWS.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Follow Stuart via “the Online”
Sip & Chew with Mike and Stu

Add to Google

addtomyyahoo4

Stuart in 80 Words or Less
Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

Stu’s Latest Kindle Single is Just $2.99
Stuart’s Honors & Awards
2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up
Archives
Subscribe to this blog

Enter your email address:

Delivered by FeedBurner

ISO 9000 Culinary Arts Certification