Season 3

Survival is the name of the culinary game at Edmonton’s non-profit ‘Kids in the Hall' Bistro that works to keep street kids off the street. Michael lends a hand to tonight’s all-important fundraiser that will keep the program afloat. But keeping the youth focused on their personal goals proves to be the real challenge.

Jamie Maw is one of North America’s toughest and most respected food critics. But what does a food critic do? Jamie has selected a newly opened Italian restaurant in Vancouver to be the subject of his latest review. We’ll see how he evaluates Bis Moreno and whether they cut the mustard. Michael takes us behind the scenes to witness the pressure and problems Chef Moreno Miotto encounters as Jamie Maw puts Bis Moreno under his culinary microscope.

Air Canada is launching a new premium meal service for their business class. Michael visits Air Canada’s R&D in Montreal where they explain the concept and execution of the new menu and its dishes; as well as point out the various elements that did not work. Michael then visits CARA Foods in Toronto, the largest airline kitchen in North America, where they prep 50,000 meals a day. Then it’s onto the plane where Michael tries and comments on the presentation and taste of the new meal service.

Michael gets more than a taste of the life as an Armed Forces Reservist in a field-training kitchen. In the course of a 15-hour day, the field kitchen makes a company move; it comes under fire; feeds troops in the field; and pulls off a 5-course dinner for VIP’s. The “green” Reservists get pushed to their limits.

Sonya Gianvito is about to have her first baby and her best friend Paula Faiella, a Toronto caterer, wants to surprise her with a baby shower Sonya will never forget! And, just to up the ante, Paula invited Michael to help her cook a few traditional Italian dishes for this secret soiree. Can they keep the Shower a secret, and what does Michael have up his sleeve for Sonya’s special day?

Michael travels to Waskaganish in James Bay to see how First Nation Cree’s are passing on the traditions of the past to their youth. The elders take Michael up the Rupert River to a traditional Cree camp that has been used by the Cree for thousands of years to catch whitefish in an ingenious stone weir. But what Michael’s really wondering - what’s in the pot? Groundhog perhaps?

Michael gets a lesson in diplomacy when he visits Consul General Pamela Wallin at her home in New York City. Ms. Wallin is hosting a dinner for the cast of “Dream a Little Dream”, which has just finished a successful Broadway run. Politics, entertainment, and great food mix in this episode where front of the house diplomacy, and back of the house tension delivers a first class meal fit for Broadway stars.

Michael runs away with the circus and finds that life under the big top is a big challenge. How do you feed a troupe of 350 people from around the globe, especially when finding specific ingredients, such as for those for an authentic Chinese dish, can be a major problem in the different cities they visit? Michael learns about the coding system that helps to alleviate the language barrier between the kitchen and the performers. He witnesses first hand the problems the troupe faces as they travel from city to city.

The Chinese Moon Festival is the second most important day in the Chinese calendar and Michael joins Chef Katherine Chim as she teaches an Asian cooking class how to make Moon Cakes. They’re a unique pastry based on a thousand year old myth. But that’s just a small part of the celebration… it’s a time for family gatherings and Michael enters into the kitchen to get a lesson in cooking Chinese.

North American Culinary icon James Beard’s spirit of excellence in the culinary arts is celebrated for the first time in Canada at Toronto’s Metropolitan Soho. Seven of Canada’s top chefs are creating a tasting menu that has serious foodies from both sides of the border in attendance. While it’s a chance for Canada’s culinary talent to shine, it’s not going to be easy fitting seven egos into one small kitchen. The chaotic final hour of prep is a real test of patience and cooperation for each chef involved.

It’s Sunday afternoon and thousands of football fans are camped out at their team’s stadium, tailgating… From the basic hibachi to the more elaborate grill you haul along behind your vehicle, they are there in droves to share recipes, team stats, and most of all to support their team. Michael joins ‘Tailgating Russ’ in Philadelphia, for a game between the Eagles and New Orleans Saints. The theme for the day is Mardi Gras... where they cook giant gumbo, crawfish, etc. reflecting a New Orleans menu.

Pastry Chef Eddie Hales, of the Four Seasons Hotel in Philadelphia, enlists Michael to help him create a one of a kind dessert. The National Association of Catering Executives is holding their President’s Ball at the hotel and they expect to see something truly original for their ‘Ice & Fire’ themed dinner. Before the dinner however, they need to create and approve a new dessert for Saturday night’s dessert menu at the hotels ‘Fountain Restaurant’.

Tojo is North America’s best sushi chef. Join Michael and the master’s apprentices as they learn how Tojo selects fresh fish, care for the world’s sharpest knives and marries ancient tradition with modern creativity. It takes 12 years just to master the rice but Michael will try to learn how in one day! In addition to this, Tojo is competing in the Komochi Konbu competition in which Michael is a judge.