By Baylee Pulliam
The lights come on. The cameras roll. The crowd erupts in cheers. Suddenly the air is filled with wonderful, savory smells. This is Sullivan University, where food goes live.
“Secrets of Louisville Chefs” is filmed on select Saturdays in Sullivan’s Kitchen Theater. The show features local chefs, along with recipes to whet the budding foodie’s appetite.
Foodie-ism, once a small, lukewarm subculture in America, is slowly coming to a boil. Sullivan is on the forefront of this wave in Louisville.
Michael Lattin, the executive producer of “Secrets of Louisville Chefs,” noted the important role of youth in the spread of the trend.
“Youth interest [in food] is inspiring chefs to try new things, to take it to a new level,” said Lattin.
While University of Louisville students do not, like Sullivan students, have access to professional cooking resources, they are still encouraged to grab a knife and fork and dig in.
“That’s the whole point,” said Kevin Harned, the show’s co-host. “We want them to try it on their own.”
Maria Bell, a chef, teacher and purveyor of Greek food, was the show’s first guest of the day. As the cameras came online, Bell joked with the audience and lined her ingredients up neatly on the set’s faux kitchen counter.
Like Harned, Bell encouraged the audience in the crowded Kitchen Theater to try cooking on their own. She also noted the importance of exploring different ingredients, foods and individual tastes.
“It’s up to you to expand the horizons of cooking,” said Bell. “It doesn’t have to be in the cookbook or on the food channel. You decide.”
As she finished her dish, Bell raised a glass of red wine. Wine and cooking have two things in common:
“It’s good for your heart,” said Tim Laird, the show’s other co-host.
“And your spirit,” added Bell.
