Bob Blumer, Food Network Host

As a chef, Bob transforms common ingredients into wow-inspiring dishes through his trademark presentation and unusual cooking methods. His artful approach to cooking combined with his confidence-inspiring instructions and contagious enthusiasm have earned him a loyal following. Bob Blumer currently lives in the Hollywood Hills in the shadows of the Hollywood sign. When he is not travelling, he cycles daily in the canyons near his home doing his best to stay in shape for his next big adventure.

Questions and Answers

Your favourite kitchen utensil/gadget?

The most functional item in my kitchen is the 200-kilo, 100-year-old butcher block with a well-worn undulating surface that my mother purchased from the local butcher shop when it went out of business in the '70s. It is illuminated with spotlights and surrounded by all of my go-to knives and utensils.

What would we typically find in your fridge?

Parmiggiano Reggiano, eggs, oranges, goat's milk yogurt and lots of fresh veggies from the farmers' market.

Your signature dish?

Savory lamb cupcakes with “icing” made of beet-dyed mashed potatoes.

What were your must-have kitchen requirements?

An open-concept kitchen with a stove and work surface that face my guests. It allows me to interact as I finish the prep and plate the dishes.

What was your biggest kitchen splurge?

Lighting.

Where did you get your love for cooking?

I taught myself how to cook as a solution to having champagne taste on a Spaghetti-Os buget.

Your guilty food pleasure?

Extra, extra crispy hand-cut french fries — with aioli.

Food aversions?

You can ruin any meal for me by shaving $100 worth of truffles on top.

Favourite cookbook authors?

Jeffrey Steingarten ("The Man Who Ate Everything"), Dr. Suess ("Green Eggs and Ham"), Salvaodor Dali ("Les Dinners Des Gala"), Alice Waters ("Chez Panisse Vegetables").

Complete this sentence: People would be surprised to find out...

Until my late teens, I wanted to be a professional hockey player.