Graham Kerr
Graham Kerr was born in London, England, UK on January 22nd, 1934 and is the Chef. At the age of 90, Graham Kerr biography, profession, age, height, weight, eye color, hair color, build, measurements, education, career, dating/affair, family, news updates, and networth are available.
At 90 years old, Graham Kerr has this physical status:
Graham Kerr (born 22 January 1934) is a Scottish cooking celebrity best known for his television cooking show The Galloping Gourmet, which appeared on television from 1969-1971.
Early life
Kerr was born in Brondesbury, London. His Scottish parents were established hoteliers. As a result, a large portion of his childhood was spent among European chefs. Kerr wrote in The Graham Kerr Cookbook that "my name is pronounced "care" not "cur" or "car" as in the case of Bill Kerr and Deborah Kerr.
He attended Michael Hall School, a Waldorf (Rudolf Steiner education) academy in Forest Row, East Sussex, as a youth. Although he dropped out of school at the age of 14 and began working in kitchens, he returned years later and attended Brighton Technical College and another school in Devon.
Personal life
On September 22, 1955, Kerr married Treena Van Doorne, an English actress, for the first time. They first met when they were both 11 years old. Tessa (born 1956), Andrew (born 1960), and Kareena (born 1968). Treena Kerr died on September 17, five days before their 60th wedding anniversary.
Kerr lived in Mount Vernon, Washington, for many years. In 2015, he moved to Warm Beach, Washington, and toured the area.
Career
When Kerr was 15 years old, he became the trainee manager at the Roebuck Hotel in Forest Row, East Sussex, England. He became the Royal Ascot Hotel's general manager after five years in the British Army as a catering consultant.
Kerr came from New Zealand in 1958 and became the Royal New Zealand Air Force's chief catering advisor.
After being recruited by NZBC producer Shirley Maddock, he moved to television in New Zealand. He started hosting Entertaining with Kerr in 1959, in which he appeared in military uniform. His dishes were also available on radio and in magazines, and the first edition of a related book, Entertaining with Kerr, was sold out in eight days. During these early years, Kerr received the 'Personality of the Year' award.
Promoter Anthony Hollows introduced Kerr to his business partner, burgeoning New Zealand entertainment promoter and artist manager Harry M. Miller, shortly after the NZTV series was announced. Miller was skeptical of taking Kerr on because he had just lost a lot on a bad publicity of a folk music festival, but Hollows was persistent, and Miller saw his potential right away. Miller (who was well known as a concert promoter) was confident that Kerr would be able to debut Kerr in Australia. Kerr became Miller's first management client, and the relationship was both important and financially rewarding for both men. Miller was instrumental in the introduction of Kerr in Australia, and Kerr's breakthrough in turn laid the groundwork for Miller's ascension as a key figure in the Australian and New Zealand entertainment industry over the next 20 years.
Kerr moved to Sydney in 1964, and Miller, through his Australian connections, was soon able to sign Kerr to host a weekly cooking show on Channel 10, also known as Entertaining with Kerr, Australia's newly established third commercial television network. Although Kerr's initial cost was modest, Miller skillfully balanced the risk against the benefit of the exposure, ensuring that Kerr would have a big influence. The show was quickly recognized as a national hit, with daily radio ads, newspaper and magazine columns, personal appearances, and lucrative product endorsements. In these early days, Miller cited winemaker Len Evans as being particularly helpful to Kerr. Miller's first big sponsor, Nestlé, was signed within minutes by signing him.
Kerr's television ratings plummeted at some point, and the program was cancelled. However, his radio show stayed on. The Australian Dairy Board signed Kerr to what Miller described as a "incredible deal" on national television, prompting Kerr's show.
Miller's autobiography, My Story, told Graham that "the best deal I gave him was one he refused to sign." Glad Wrap's manufacturers approached Miller in the mid-1960s Union Carbide, pledging to make the company's national endorser. All Kerr had to do was make a few commercials, pose for a few photos, and use the product on his cooking show. Miller quickly negotiated for a multi-year deal in which Kerr was set to receive a hefty gratification on every unit sold instead of a flat fee. Despite Miller's vain attempts to display its immense utility, Kerr remained unconvinced, despite Miller's determined attempt to showcase its utmost utility.
In the late-60s, Miller and Kerr parted ways after Kerr received a lucrative bid from Fremantle of Canada. Despite the fact that his Miller's management deal was still in effect, Kerr and Miller decided on a negotiated buy-out; the two parted ways amicably, and remained good friends.
The Galloping Gourmet, Kerr's latest film for Fremantle, was named for his on-screen persona. It was shot on television in Ottawa and produced by his wife Treena Kerr. The Galloping Gourmet's name derives from his 1967 book he co-authored with wine specialist Len Evans, which traces his Galloping Gourmet's origins. The name came from a 35-day worldwide journey to the world's best restaurants. The performance was taped in front of a live audience. In the first episode of each episode, Kerr was introduced to the stage by running in and leaping over a chair in the dining room table (a Treena stunt). Several episodes of Kerr featured a prerecorded segment in a region wherein the dish of the episode originated.
The series was known for its lighthearted humour, tomfoolery, and a judicious use of clarified butter, cream, and fat. "You could go outside and get run over by a bus," Kerr's response to someone's criticism of his cooking: "Madam, you should go outside and get run over by a bus, and I bet what you might have missed." He also enjoyed wine more broadly, including it in most dishes, using it in his dishes, and waxing poetic about its virtues. In addition, he'd raise a glass of wine (to which he referred to as a "Short Slurp") as a warning to the director to avoid commercials, and then bring it back to his lips right before the show came back. During the taping, he gave the appearance that he was heavily consuming during the taping. In truth, he drank very little.
Kerr will step into the audience as the closing credits began and select an audience member (usually female) who would invite him to enjoy whatever dish he had just created in an ongoing feature of the program. Kerr's close-up of the dish he had just cooked would be another regular feature at the end of each show. He would pull a face as though he was in ecstasy from sampling his new creation, to "oohs and ahs" from the crowd.
The Galloping Gourmet was a hit, and the Emmy Award winners were given two Emmy Award nominations. Kerr became a worldwide sensation during its time as a cook and published a slew of cookbooks. However, Kerr's "liberation of the food world" has sluggishly chastised him, as did James Beard, who wrote that Kerr "has very little regard for food."
Starting in September 6, 1971, the show was broadcast in French and broadcast on Télévision de Radio-Canada under the name Le Gourmet farfelu.
Kerr appeared on Monitor, a long-running NBC radio variety show from 1969 to 1972.
Kerr was forced to suspend his television career due to some near-tragedies, effectively ending the show. Kerr and his partner Treena were killed in a car accident in California in April 1971. He suffered from a dislocated spine and a weak left arm as a result of the accident. Kerr's arm was weakened as a result of therapy, and he wore a 1 lb (0.45 kg) bracelet to support it. Treena was the first to be diagnosed with lung cancer in January 1972. That diagnosis turned out to be inaccurate, and it was later determined that she had tuberculosis. Although a portion of a lung was removed, she recovered completely. However, she became addicted to painkillers as well as several other drugs.
Treena became a born-again Christian after being encouraged by an employee; Kerr also became religious at the same time.
Kerr returned to television in 1975 with a five-minute documentary called Take Kerr, which featured a specific dish for each program. This program represented his newfound love of both Christianity and healthful eating, as well as Christian elements, including the use of the hymn "This Is the Day the Lord Has Made" as a theme song. The program lasted for four seasons. One Christian feature of the program, which included a passage from the Bible in the closing credits, was vehemently opposed by one of the stations on which the program was broadcast, and indirectly caused Kerr to lose millions of dollars in future sales due to his refusal to compromise. During its first year or two, this series was rerun on CNN.
Kerr renounced the show The Galloping Gourmet in 1975, saying that "what I did wasn't art, it was a crime." Given the rise in the incidence of obesity in the United States, Kerr said in a 1975 interview with Take Kerr that was a disaster. He also apologised for two of his brands on the show, his wine drinking, and his double entendres. He said he was attempting to persuade television stations not to delete reruns of the program from syndication.
Kerr was inspired to develop a new style of cooking after his wife Treena's stroke and then heart attack in 1986. This new method of food preparation minimized ("Mini-") fat and cholesterol while still increasing ("max") aroma, color, texture, and taste. The Graham Kerr Show, originally produced at KING-TV in Seattle but later syndicated to local radio stations during the 1990–91 season, followed by a run on the Discovery Channel. Kerr appeared on the PBS show Graham Kerr's Kitchen, which then adopted the low-fat, "minimax" approach from 1992 to 1995.
Graham Kerr's Smart Cooking, Graham Kerr's Minimax Cookbook, Graham Kerr's Minimax Cookbook, and Graham Kerr's Creative Choices (A Minimax Book) complement a corresponding series on public television: Graham Kerr's Kitchen, Graham Kerr's Swifty Seasoned, and The Best of Graham Kerr.
MTM Enterprises is now offering Graham Kerr.
Julia Child & Graham Kerr, a PBS TV special with Julia Child, appeared in Cooking in Concert in 1995.
Kerr's book Swiftly Seasoned, a year-old cookbook, introduced the concept of a "Moulded Vegetable," a baked combination of starches and vegetables with flavors characteristic of various ethnic cuisines. The "MEV," as he referred to it in recipes, was supposed to address what he felt was missing in vegetarian meals; according to Kerr, while omnivorous cuisine generally has a central focus in a meat dish, vegetarian plates are often less than side dishes collections, and the MEV was an attempt to bring a central focus for such meals. The MEV was not a very popular product, and a company attempt to produce and sell a muffin tin-like MEV baking pan was not fruitful. (Although Kerr's intention was to be vegetarian, he did incorporate meats into some MEV recipes in later books.)
Kerr was also the editor-at-large for Cooking Light magazine from 1996 to 2000.
Graham Kerr has appeared on a series of radio and television shows for the National Cancer Institute's 5 A Day program, emphasizing the use of fruits and vegetables in recipes. The Galloping Gourmet, Kerr's earlier series, has aired on Food Network and Cooking Channel in the United States. He has worked with Bastyr University and several companies looking for innovation, improved health, and good taste.
Kerr produced a series The Gathering Place in Toronto between 1997 and 1998. There have been a total of 130 one-hour episodes. Guests were selected from a variety of health specialties to be included in the series. Kerr shot videos on location on a worldwide voyage aboard the ship Queen Elizabeth 2 (QE2).
The autobiography of Kerr. The leap that changed my world was announced in 2015.