So What Do You Do, Danny Boome, Celebrity Chef and Host of Good Food America?

Danny-Boome-article

The story of how professional chef and TV host Danny Boome made it onto the small screen is the kind that seems to only exist in screenplays. A chance discovery by an agent while the naturally ebullient Boome was on the job as a private chef led to a contract for his first Food Network Canada show a mere three weeks later. And from that first show, TV is where Boome knew he wanted to stay.

During the past decade, Boome’s work in food television has taken him across three continents as host, correspondent and food fixer for the culinarily challenged on shows such as Food Network’s Rescue Chef, ABC’s The Chew and Recipe Rehab. Although he transferred his culinary skills to television, Boome lives by the idea that he’s “never not a chef.” In each of his on-screen roles, Boome has used his professional training to “interpret” and transform recipes and techniques for the “everychef.” This time around, however, what Boome discovered while producing his current show, Good Food America on Z Living, is how it would transform him.

Boome spoke with Mediabistro about the state of food programming, what he’s learned doing food TV and why his new show makes him so passionate.


Name: Danny Boome
Position: Host of Good Food America on Z Living
Resume: Worked as a chef in the UK for restaurant Asia de Cuba. Became resident chef for the Sultan of Oman and McLaren Formula 1. Food journalist and television host for the past 12 years on shows including Rescue Chef (Food Network) and Donut Showdown (Cooking Channel). Correspondent and co-host of ABC’s The Chew, and then host of the network’s Recipe Rehab. Currently host of Z Living’s Good Food America.
Birthday: February 14
Hometown: Peterborough in Cambridgeshire, England
Education: “I’m self-taught in everything I’ve ever done in my life. I tried college, but I’m just not academic enough, and that’s basically why I became a chef.”
Marital status: Married with one child
Media mentors: Chefs Mario Batali and Joe Bastianich; blogger/podcaster Steve Dangle
Best career advice received: From Bob Monkhouse, “Television is 98 percent you and 2 percent performance.” And, from Richard Branson, “Take the chance. Say you can do it and learn while you’re doing it, because then you’ll become a richer person and also more of an expert than the actual person telling you or thinking they can do it.”
Guilty pleasure: Toronto Maple Leafs NHL hockey
Last book read: Islands in the Stream, by Ernest Hemingway
Twitter handle: @DannyBoome


How did you go from chef to TV host?
I think my personality was a bit too big for the kitchen. Though food is a great vehicle, working in a kitchen actually bored me. And when you’re dealing with high-end restaurants, it’s very repetitive. I wanted to be more creative, and so I got out of the kitchen and went to work as a private chef. During that time, I met a lady at a party that we hosted and she said, ‘You know, you’re a character. Have you ever thought about being on television?’ [I’d] been concentrating so much on learning my craft that I never thought of stepping outside of that. This woman was an agent and she said to me, ‘You’ve really got something different, and I think I could introduce you to the TV world.” And then, believe it or not, three weeks later I signed a contract for a Food Network show.

What was your first show like?
My first show was with Food Network Canada and a network over in the UK called Good Food. I got the opportunity to travel through Canada and meet purveyors and cook dishes — I mean, literally, I went out one day and caught scallops in the Atlantic, brought them back and cooked them on the boat, and that was my life mission after that. I want to travel, I want to eat, I want to tell people great stories and I want to teach them about where their food comes from.