"I do the cooking at home. Where we eat no more than 100 grams of meat a day and have 'tons' of fresh vegetables. I prepare the vegetables with a wide range of herbs, spices and such. We also keep on hand lots of fruit, yogurt and great breads." -- Graham Kerr
Graham Kerr (born January 22, 1934 in London) is a cooking personality who gained fame through his cooking show The Galloping Gourmet.
"All my jobs have been with food in one way or another since 1948. My parents were in the hotel business, and I just loved the warm hearted people who worked so hard with such good humor.""The internet has become such a great tool not just for chefs but for everyone. The net has given everyone the tools to see and almost experience new and different ideas."
Kerr (pronounced "care") regards himself as a Scot, but grew up in England where his parents were established hoteliers. As a result, much of his childhood was spent among some of the most outstanding chefs of Europe. Educated at the independent school Brighton College, he became trainee manager at the Roebuck Hotel in East Sussex, England, when he was just fifteen years old. After five years in the British Army as catering adviser, Graham became General Manager of England's Royal Ascot Hotel.
Kerr moved to New Zealand in 1958, becoming chief chef catering adviser for the Royal New Zealand Air Force. It was there that his media career began in the early 1960s: his recipes were delivered on radio and in magazines, and a related book, Entertaining with Kerr, sold out its first edition in eight days. He moved into television with the emergence of the new medium in New Zealand, after being recruited by NZBC producer Shirley Maddock.
Later The Galloping Gourmet, a show named for Kerr's onscreen persona, was taped in Ottawa at CJOH-TV and produced by his wife Treena Kerr. The origin of his "Galloping Gourmet" persona stemmed from a 1967 book he co-authored with wine expert Len Evans, The Galloping Gourmets. They got their nickname from a 35-day worldwide trek to the finest restaurants around the globe. The title was echoed in the opening of each episode of his original North American series, filmed in front of a live audience, where Kerr entered the stage area by running in and leaping over a chair in the dining room set.
The series was known for its lighthearted humour, tomfoolery and the copious use of clarified butter, cream and fat. Indeed, Graham's most famous line on the show might have been his response to someone's criticism of his cooking: "Madame, you could go outside and get run over by a bus and just think what you would have missed!" Graham also liberally featured wine, serving it with most meals, drinking it while cooking, using it in his dishes, and waxing poetic about its virtues. In an ongoing feature of the show, Kerr would make his way into the audience as the closing credits began and select an audience member (usually female) whom he would invite onstage with him to enjoy whatever dish he had just prepared. During The Galloping Gourmet's successful run, Graham became a worldwide sensation, wrote an abundance of cookbooks, and earned two Emmy Award nominations. One particularly amusing episode featured Kerr making the British dessert known as "Spotted Dick."
Kerr also did short features for NBC's "Emphasis" and "Monitor" broadcasts beginning in 1969.
The Galloping Gourmet began in 1969 and ended in 1971 after a car accident that left Graham temporarily paralysed. The Galloping Gourmet aired on Food Network and can now be seen on Cooking Channel
Kerr returned to television in 1974 with a daily, syndicated five-minute series, Take Kerr which featured a particular recipe for each show. This programme only lasted one series, and was controversial for a time, due to an inclusion of a passage from the Bible in the closing credits, since Kerr became a Christian following his accident. This series was later repeated on CNN during its first year or so on the air.
After his wife Treena's stroke, then heart attack in 1986, Kerr was prompted to create a new style of cooking that he dubbed "Minimax". This new method of food preparation minimised ("Mini-") fat and cholesterol, while it maximised ("-max") aroma, colour, texture and taste. Minimax led to the eponymous Graham Kerr show, originally produced at KING-TV in Seattle in 1990 and 1991 and later syndicated to local stations and, later, the Discovery Channel. Minimax also led to three successful cookbooks: Graham Kerr's Smart CookingGraham Kerr's Minimax Cookbook and " Graham Kerr's Creative Choices (A Minimax Book)" along with corresponding series in syndication, on Public Television. In 1995, he appeared in a PBS special with Julia Child called Cooking in Concert: Julia Child & Graham Kerr .
In 1996, Kerr, in his book of that year called Swiftly Seasoned, created the concept of a "Moulded Ethnic Vegetable", a baked combination of starches and vegetables seasoned with flavours characteristic of different ethnic cuisines. The "MEV", as he referred to it in recipes, was intended to remedy what he perceived as a lack of focus in vegetarian meals; according to Kerr, while omnivorous cuisine generally has a central focus in a meat dish, vegetarian plates are often little more than collections of side dishes, and the MEV was an attempt to provide a central focus for such meals. The MEV was not a widely successful concept and a business venture to manufacture and sell a muffin tin-like MEV baking pan was not successful. (While generally intended to be vegetarian, Kerr did incorporate meats into some MEV recipes in later books.)
Since the late-1990s, Graham Kerr was also seen in a series of radio and television features for the National Cancer Institute's "5 A Day" programme, called Do Yourself A Flavor, which emphasizes the use of fruits and vegetables in recipes.
In 2003, Graham Kerr received an honorary doctorate for culinary arts and nutrition from Johnson & Wales University in Providence, Rhode Island.
He works directly with Bastyr University and many businesses looking for innovation, better-health and good taste.
Kerr, G. (1963). Entertaining with Kerr. Wellington: A.H. and A.W. Reed
Kerr, G. (1966). The Graham Kerr Cookbook. Wellington: A.H. and A.W. Reed (this cookbook was released in a distinctive spiral binding, with heavy covers)
Kerr, G., & Evans, L. (1967). The galloping gourmets. Sydney: A.H. & A.W. Reed.
Kerr, G. (1969). The Graham Kerr cookbook, by the galloping gourmet. Garden City, New York: Doubleday.
Kerr, G. (1970). The Galloping Gourmet's Kitchen Diary.
Kerr, G. (1972). The complete galloping gourmet cookbook. New York: Grosset & Dunlap.
Kerr, G. (Early 1970s). A Festive Occasion, Just For You (a record album). Fremantle Records.
Kerr, G. (1976). The new seasoning. New York: Simon and Schuster / Fleming H. Revell.
Kerr, G. (1978). The love feast: How good, natural, wholesome food can create a warm and lasting Christian family. New York: Simon and Schuster / Fleming H. Revell.
Kerr, G., & Kerr, T. (1982). The Graham Kerr Step By Step Cookbook. David C Cook Publishing Company.
Kerr, G. (1991). Graham Kerr's smart cooking. New York: Doubleday.
Kerr, G. (1993). Graham Kerr's minimax cookbook. New York: Doubleday.
Kerr, G. (1994). Graham Kerr's kitchen. New York: G.P. Putnam's.
Kerr, G. (1995). Graham Kerr's best: A low fat, heart healthy cookbook. New York: G.P. Putnam's.
Kerr, G. (1996). Graham Kerr's swiftly seasoned. New York: G.P. Putnam's.
Kerr, G. (1997). The gathering place: Informal international menus that bring family and friends back to the table. Stanwood, WA: Camano Press.
Kerr, G. (2002). The gathering place: Featuring Nutrient-Rich Comfort Food. Quarry Press.
Kerr, G., & Suzanne, B. (2004). Graham Kerr's simply splenda cookbook. Alexandria, VA: Small Steps Press.
Kerr, G., & Kerr, T. (2004). Charting a course to wellness: Creative ways of living with heart disease and diabetes. Alexandria, VA: American Diabetes Association.
Kerr, G., & Kerr, T. (2006). Recipe For Life.
Kerr, T., & Kerr, G. (2007). Day by Day Gourmet Cookbook. Broadman & Holman.
In addition, seven volumes of "Television Cookbooks", featuring recipes from the Galloping Gourmet series, were published from 1969 to 1971 by the show's syndicator, Fremantle International. Four versions were known to exist...a regular version, plus three additional versions released in conjunction with KABC-TV in Los Angeles (pictured above), CBC Television in Canada and the BBC in Britain. The Fremantle and KABC versions were hardcover, while the CBC and BBC versions, though identical in content, were softcover and GBC-bound, with different covers (with the BBC version under the title Entertaining With Kerr). These cookbooks were generally sold by mail order, through the TV series.
In 1972, the cookbooks were re-released with new colour covers and sold in bookshops. This new version was sold by Paperback Library but, despite the publisher's name, the books were hardcover.