Chef Robert Irvine loves a challenge. Despite cooking in a cramped craft truck (seen above) with no dishtowels, no hot water and an oven that died half way through, the host of Dinner: Impossible stayed cool and collected. He even hammed it up for the camera and cracked jokes while whipping up five-course meals for 15 in two hours. (As an aside, I have to point out that Chef Robert’s arms are as big as my head. Yes, they are that big.)

Chef Robert was in Toronto Tuesday cooking up a storm for the winner of Food Network Canada’s Dinner : Impossible culinary contest. Dianne Higgins’s winning challenge was a surprise engagement dinner for stand up Second City player Jim Annan and her niece, Jenny Goldman (all pictured here on the Second City stage).

Not even last minute requests (one member of the party was a vegan and another didn’t eat seafood) fazed Chef Robert. He simply returned to the small convenience store, where he did all his shopping for the meal (!), and got something more vegan and non-seafood friendly.

Here’s the five course dinner menu (plus an extra vegan dish), served on Second City dinnerware, Chef Robert prepared in two hours to rave reviews.


-    Deep-fried sushi salmon balls with jalapeño jelly glaze
-    Duck taquitos in hoisin sauce
-    Lobster club sandwich of brioche/ prosciutto club sandwich
-    Cod brandade/ham brandade
-    Bananas Foster with vanilla soy ice cream
AND
-    Vegan stir fry  

Chef Robert was born to be the host of Dinner: Impossible. He’s cooked for the British Royal Family as well as four U.S. presidents (Reagan, Bush, Clinton and Bush). In the very first episode of Dinner: Impossible premiering on October 3 at 10pm ET/PT, he’s asked to cater a 200-person wedding in less than eight hours.

We got some great footage of the night so be on the look out for that under the "web exclusive" tab in our video centre. In the meanwhile, here’s Chef Robert answering 10 food-related questions. (You can also watch it here).

CJ: What is your favourite kitchen utensil/gadget?
RI: mandolin

CJ: What ingredients are you excited about lately?
RI: Stone-ground mustard and rice wine vinegar

CJ: What would we typically find in your fridge?
RI: Not much since I’m on the road 300 days of the year.

CJ: What do you typically have for breakfast?
RI: Eggs every day. Sometimes I’ll have them fried, in an omelet or just egg whites.

CJ: Who are your favourite cookbook authors?
RI: Michel Richard, Thomas Keller and Paula Deen, who’s like my mom.

CJ: Who is your favourite Food Network show/host?
RI: I like Guy Fieri, Bobby Flay, Paula Deen, Giada De Laurentiis; I like pretty much everyone on the Food Network. I’m not just saying that because I’m on the network, but because everyone has something different and unique to offer.

CJ: What would your last meal on earth be?
RI: Steak and fries.

CJ: What is your guilty food pleasure?
RI: Sweets, I have a very sweet tooth.

CJ: What’s it like cooking for heads of states?
RI: For non-state banquets, what you cook depends on where they are, what they are doing and how busy their schedules are. It’s not much different than cooking for me or you.

CJ: What are your culinary predictions for the upcoming year?
RI: Tapas style food meant for sharing. I also think dining out will become even more popular.