Healthy Recipes for Weight Loos for Dinner with Chicken for Lunch for Breakfast Pics PHotos : Easy Dinner Recipes Healthy Recipes for Weight Loos for Dinner with Chicken for Lunch for Breakfast Pics PHotos

EASY DINNER RECIPES BIOGRAPHY
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The doyen of smart British cookery with a modern twist, Gary Rhodes' amiable style has kept viewers returning to his television series' for the past 10 years.
Watch an exclusive clip of Gary Rhodes on the making of Rhodes Across China...
Gary studied at Broadstairs’ Catering College, Kent where he won Student of the Year award. On leaving college he secured a position at the Amsterdam Hilton but was hit by a tram and had to undergo brain surgery, a life-changing event which made him determined to succeed in his vocation.
Gary came back to England and worked for various London restaurants including the Greenhouse in Mayfair, where he developed his reputation for British classics such as oxtail and bread and butter pudding. It was here he acquired a Michelin star and at this time he filmed his first TV series Rhodes Around Britain.
Awarded an OBE in 2006 his growing empire includes Rhodes 24 in London, Arcadian Rhodes on the P&O superliner, Cumberland Rhodes and Rhodes Calabash, in Grenada. His TV work equally as successful with slots hosting Masterchef and appearances on Hell's Kitchen, the Great British Menu, and Saturday Cooks.
His relationship with Good Food Channel has been long and fruitful, fronting series of Local Food Hero and travelling the globe to film Rhodes Across India, Rhodes Across China, Rhodes Across the Caribbean and Rhodes Across Italy Glamorous young food entrepreneur Ching-He Huang is the face of Chinese Food Made Easy and Easy Chinese: San Francisco. Born in Taiwan to Chinese parents, Ching was raised on freshly cooked home meals for which ingredients were always bought on a daily basis. Her major food influences stem from the traditional cooking styles of her farming-community grandparents, who lived in the countryside of southern Taiwan.
Alongside their paddy fields and bamboo farms, they also cultivated an orangery, a sweet potato patch and mango trees. For Ching, weekends were a chance to eat meals and snacks which originated from age-old recipes, fresh from the soil.
At the age of five, Ching and her family immigrated to South Africa where she was exposed to an entirely different diet and climate. As the only Chinese children in their school, she and her older brother caused a stir with their packed lunches of fried rice and vegetables with dried meat powder or cucumber pickle with chili.
The biggest change was to come when she was 11 years old. Ching moved again, this time to London. From her early teens, with her parents involved in running their own businesses and her mother often abroad, Ching had to cook the family meals. She was taught the basic philosophy behind Chinese cuisine (the emphasis on balancing yin and yang through hot and cold ingredients), but then was left to improvise alone.
As a self-taught cook, the experience was to be the inspiration behind launching her own food company. A TV presence seemed inevitable and, in 2005, Ching's Kitchen aired on UKTV Food. Since then Ching has made TV appearances on ITV's Saturday Cooks and Daily Cooks, UKTV's Market Kitchen and Channel Five's Cooking the Books. Ching's first cookbook, China Modern, was published in autumn 2006, and her second, Chinese Food Made Easy, accompanies the BBC TV series.Kelsey Nixon shares her passion for the basics in the kitchen in Kelsey's Essentials, a Cooking Channel series showcasing tips, tools, & techniques that no home cook should be without. In Kelsey's Essentials, Kelsey inspires a new generation of food lovers with her own fresh take on essential cooking basics. She gives her savvy tips on must-have pantry items, the latest gadgets and essential kitchen techniques – from roasting to baking. Kelsey's passion is creating recipes that target the home cook – breaking down the basics, teaching proper technique and making everyone feel comfortable in the kitchen.
Kelsey's genuine bubbly personality makes her an approachable kitchen companion for any home cook. Kelsey believes in a refreshingly simple approach to cooking that encourages viewers to find their own voice in the kitchen and cook from the hip. Kelsey's viewers value the basics, but have a desire to embellish, adapt, change & experiment with classic recipes.
Kelsey got her start in the food media industry when she created Kelsey's Kitchen, a college cooking show at Brigham Young University, emphasizing fast, fun and affordable meals for college students. After graduating with a degree in Broadcast Journalism, she attended Le Cordon Bleu – Hollywood, where she earned her professional culinary arts degree. This degree paired with training from the French Culinary Institute in New York City provided culinary production opportunities at Martha Stewart Living working on PBS'Everyday Food and NBC's The Martha Stewart Show in addition to Food Network's Semi-Homemade Cooking with Sandra Lee. In 2008, she was a finalist on The Next Food Network Star, where she was voted 'fan favorite.' You can also catch Kelsey dishing about her favorite sweets from around the country on Unique Sweets and hosting the interactive seriesThe Perfect Three on Cooking Channel.
Kelsey lives in New York City with her husband Robby and their new son Oliver where she spends her days developing recipes and cooking up a storm.

Easy Dinner Recipes Healthy Recipes for Weight Loos for Dinner with Chicken for Lunch for Breakfast Pics PHotos