If you want to see Michael Smith roll his eyes, just mention other cooking shows that feature lots of puffery and fancy schmantzy ingredients. That's not him and not an approach to cooking that he subscribes too. "It's not a big deal," he says. "It's just food." Smith, famous for his trademark ponytail, is really just a simple guy who wants to ignite a passion for food in viewers who watch him as he hosts The Inn Chef, Saturdays, 2:30 p.m., 5 p.m. and 7:30 p.m., Food Network.
Like many great chefs, his culinary passion started accidentally. In high school, Smith bought himself a nice sports car and he had to come up with the payments. He got a job as a waiter and found himself fired up about a career in cooking. Today, Smith has a fresh approach to his dishes that connects with people whether they are viewers of his show or patrons of his restaurant, Maple, located in Halifax.
His approach is the result of 15 years of professional cooking. In 1991, Smith graduated from the prestigious Culinary Institute of America in New York. His three-tier philosophy is straightforward. He believes first that you should get the best ingredients that you possibly can. In fact, on The Inn Chef, Smith often takes viewers along on his educational field trips where he heads straight to the farm for the freshest ingredients available. Part two of his thinking says that these ingredients should be treated as simply as possible and with respect. That's rooted in his admiration for local farmers -- "unsung heroes" he calls them.
Smith's final step says that you should show off your cooking and share it with friends. But don't set fine dining on a pedestal. Smith, a giant among TV chefs at 6' 3", will be the first one to knock it off and bring it back to Earth.