Sunday June 24, 2012
Turning up the heat
It’s all about hot guys sweating it out in the kitchen in the new series, Hot Guys Who Cook.
Henry Golding HENRY Golding truly personifies Diva Universal’s all-new Hot Guys Who Cook, which airs every Monday from tomorrow, at 9pm. Not only can he cook, he can bake bread as well. This is a skill the 25-year-old picked up when he enrolled for a food technology course at a school in Surrey, Britain, where he grew up.
“We learned to bake sweet breads, savoury breads, breads with sundried tomatoes, with olives. That was what I learned to cook first,” shared Golding at a press launch of the series in Kuala Lumpur last week.
Hot Guys Who Cook is a 30-minute weekly show featuring 18 good looking guys cooking up their respective signature quick meals. Each episode features three men walking the audience through the process of buying the ingredients and bringing them back to the kitchen and cooking them. Since the fellas featured in the show are actors, models and hosts from around the region, they are able to entertain the viewers with their charming personalities as they explain how they came up with their featured dishes.
Josiah Mizukami prepares Seafood And Watercress Salad for his segment. The first episode sees TV presenter Jason Godfrey cooking something he calls Man Moussaka, food columnist Erwan Heussaff presenting Soft Shell Crab and Israeli Cous Cous and finally, actor Josiah Mizukami whipping up Seafood And Watercress Salad. The other 15 Guys featured in the following five Mondays are Golding (Roast Chicken), Victor Basa (Crispy Pata), Bobby Tonelli (Bob’s Burger), Tom Price (Vegetarian Pizza), Brendon Fernandez (Grandpa’s Beef Stew), Peter Davis (Ginger Prawns), Utt (Pad Thai), Paul Foster (Yellow Dhal, Sarg Paneer and Chicken Tikka), Alex Yoong (Raw Food Lunch), Drew Rivera (Spanish Omelette), Keagan Kang (Portuguese Mussels), Shane Mardjuki (Vegetarian Pasta), George Young (Beef Steak Wrap), Redza Minhat (Maggi Goreng) and Nat Ho (Potato Salad And Steak).
Golding is not an unfamiliar face, having started out as a TV presenter four years ago on 8TV’s Quickie. He then moved onto bigger projects, including hosting travel shows for 8TV and other shows on ESPN and E!. Currently, he is based in Singapore, where he has started pursuing a career in acting, apart from his hosting gigs.
Jason Godfrey When the Sarawak-born Golding – who is half English and half Iban – was a teenager, however, he wanted to be a chef after watching celebrity chef Jamie Oliver make cooking such a delightful exercise. But when the school in Surrey sent him out for one week to acquire work experience, he discovered cooking wasn’t quite like what he imagined. “It just so happened that I got sent to a fire station and to cook at the cafeteria. It was a really good cafeteria, but I hated it. There was so much pressure and it was so uncomfortable standing in the hot sweaty condition and always being on my feet. So, very quickly, I fell out of love for cooking. (I realised) I was more in love with TV cooking than actual cooking.”
It was then that Golding decided that being a hairdresser was a better profession for him (he was a hairdresser until he left Britain in 2008). Although being a chef wasn’t on the cards anymore for Golding – “At least I found out the hard way” – he has not abandoned cooking totally. While he acknowledged that he hardly ever cooks anymore because of his busy schedule – and the fact that he’s flying off wherever his work takes him – he does keep sandwich ingredients in his fridge. “In the morning, if I am running late and I know I won’t be able to have breakfast, a sandwich would fill me up till lunch time.”
Utt One of Golding’s earliest memories of cooking is watching his mother cook in the kitchen in Dungun, Trengganu, where he lived, from when he was three to nine. “I would literally just sit there and watch her prepare the vegetables, gut the fish, cut the fish. I wasn’t really paying attention to the cooking and such, I was more fascinated with the ingredients and the sounds they would make. So, my relationship with cooking is always remembering my mother in the kitchen.”
At the moment, his own kitchen is non-existant. “There are only bowls, spoons, a scoop, a frying pan and a little spatula. That’s about it. And some oil. Shame.”
If he had a kitchen, he would like it to be one that has a lot of space and opens up and leads outdoor –“where people can hang out, enjoy themselves and be part of the environment. Cooking is all about environment.”
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