Citytv launches what’s cooking, a new cooking series hosted by Jack Hourigan, Warren Assaly and Richard Cazeau
Premiering Saturday, January 23 at 7pm on Citytv
TORONTO, ON (January 21, 2010) – What do you get when you whip together one very funny everyday cook with a professional food expert and an inquisitive foodie? The answer: a recipe for success! Second City Alum, Jack Hourigan teams up with Cordon Bleu Culinary Institute graduate, Warren Assaly and television personality, Richard Cazeau to host the new what’s cooking TV show, sponsored by Kraft Canada. The trio will sizzle in their Saturday evening spot on Citytv, with shows airing at 7pm, with an encore presentation Sunday at 6:30pm.
what’s cooking will welcome viewers to join the hosts as they cook together and share their passion for food all while learning helpful tips and tricks to make everyday meals simple, nutritious and delicious.
“what’s cooking is a playful and practical cooking program that brings to life our philosophy of preparing simple and delicious meals every day,” said Sandra Cifersons, Director Media, Kraft Canada. “The show will mix and match ingredients that viewers already have on hand and provide useful and helpful food preparation tips and tricks.”
what’s cooking, the ingredients that make the show delicious
Each 30-minute program will feature Jack and Warren who will be showcasing three simple and delicious recipes based on the episode’s theme (e.g. 2010 Culinary Trends, Boys’ Night, Cooking with Kids, etc.) while Richard will be serving up a side dish of the latest culinary trends, uncovering the best in Canadian food addresses, discussing accessible wine and beer pairings and providing valuable tips on the art of living well. The show will occasionally feature segments with registered dietician, Patricia Chuey, who will give a healthy spin to the shows.
About the what’s cooking Co-Hosts
Jack Hourigan, Everyday Cook and Co-Host
Jack Hourigan, despite her name, is female, a foodie, a freelance writer, a Second City Alumnus, a TV host, a McGill University grad and a Mom… not necessarily in that order. She has hosted TV shows on both sides of the border including, “How to Boil Water” on Food Network USA and “Ready as She Grows” on DIY Network. Jack also hosted “The Truth About the Sexes” on W Network and the daily lifestyle series “Three Takes” on Slice/Canwest in Canada. Her favourite segments on the show, of course, involved cooking with great chefs like Anthony Sedlack, David Adgey, Kevin Brauch, Massimo Cappra and Jason Roberts.
About Warren Assaly, Food Expert and Co-Host
Warren Assaly’s culinary journey began at 14 in a resto-bar where he progressed from washing dishes to becoming a short-order cook before moving to Ottawa to attend college. He worked at the Keg Steakhouse for six years where he quickly moved from appetizer cook to lead 1st grill cook. In 2006, he was chosen to train cooks for the Keg Steakhouses in both Ottawa and Montreal.
Always wanting to gain more knowledge and experience in the field of food, Warren holds degrees in Business Administration and Hotel & Restaurant Management (both Algonquin College). His ability to speak both French and English made him a perfect fit at Cordon Bleu Culinary Institute where he recently graduated with specialty diplomas in Basic, Intermediate and Superior cuisine.
With his family background, it’s easy to guess where Warren developed his passion for food! His grandmother was a nutritionist for one of the Prime Ministers of Canada, his uncle owned one of the busiest hotel restaurants in Hawkesbury and his two grandfathers also owned restaurants. Warren says his mother is an amazing cook who always insisted on sharing meals as a family.
About Richard Cazeau, Culinary Correspondent and Co-Host
Richard Cazeau is a broadcaster and producer with over 10 years of experience in mass communications. He is an avid foodie, traveller, self-proclaimed TV-nerd and adrenaline-junkie, and has a curiosity for culture. Richard is no stranger to television. He has hosted and produced a wide range of TV features and interviewed such diverse notables as: billionaire Richard Branson, environmental scientist David Suzuki, comedian Sacha Baron Cohen, filmmaker Spike Lee, actor Jamie Foxx, musicians The Dixie Chicks, musicians Coldplay, and music legend Dolly Parton, just to name a few.
About Kraft Canada
Kraft Canada makes today delicious in 150 countries around the globe. Our 100,000 employees work tirelessly to make delicious foods consumers can feel good about. From American brand icons like Kraft cheeses, dinners and dressings, Maxwell House coffees and Oscar Mayer meats, to global powerhouse brands like Oreo and LU biscuits, Philadelphia cream cheeses, Jacobs and Carte Noire coffees, Tang powdered beverages and Milka, Cote d'Or, Lacta and Toblerone chocolates, our brands deliver millions of smiles every day. Kraft Canada (NYSE: KFT) is the world's second largest food company with revenues of $42 billion in 2008. The company is a member of the Dow Jones Industrial Average, Standard & Poor's 500, the Dow Jones Sustainability Index and the Ethibel Sustainability Index. In Canada, company brands include Kraft Dinner macaroni and cheese, Christie cookies and crackers, and Delissio pizza.
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For more information, to request images or arrange an interview with the what’s cooking co-hosts, please contact:
Allison Daisley
Edelman
416-979-1120 x 265
Allison.daisley@edelman.com
Camille Kowalewski
Edelman
416-979-1120 x 252
camille.kowalewski@edelman.com