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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
Gary lives in Kent with his wife Jennie and their two sons, Samuel and George.
According to his 1974 autobiography, before Harland Sanders became a world-famous Colonel, he was a sixth-grade dropout, a farmhand, an army mule-tender, a locomotive fireman, a railroad worker, an aspiring lawyer, an insurance salesman, a ferryboat entrepreneur, a tire salesman, an amateur obstetrician, an (unsuccessful) political candidate, a gas station operator, a motel operator and finally, a restaurateur.
At the age of 65, a new interstate highway snatched the traffic away from his Corbin, Ky., restaurant and Sanders was left with nothing but a Social Security check and a secret recipe for fried chicken.
As it turned out, that was all he needed.
Sanders was born in Henryville, Ind., in 1890. Six years later, his father died, forcing his mother to enter the workforce to support the family. At the tender age of six, young Harland was responsible for taking care of his regional dishes. Over the course of the next 30 years, Sanders held many of the jobs listed above, but throughout it all his skill as a cook remained.
In 1930, the then 40-year-old Sanders was operating a service station in Corbin, Kentucky, and it was there that he began cooking for hungry travelers who stopped in for gas. He didn't have a restaurant yet, so patrons ate from his own dining table in the station's humble living quarters. It was then that he invented what's called “home meal replacement” — selling complete meals to busy, time-strapped families. He called it, “Sunday Dinner, Seven Days a Week.”
As Sanders' fame grew, Governor Ruby Laffoon made him a Kentucky Colonel in 1935 in recognition of his contributions to the state's cuisine. Within four years, his establishment was listed in Duncan Hines' “Adventures in Good Eating.”
As more people started coming strictly for the food, he moved across the street to increase his capacity. Over the next decade, he perfected his secret blend of 11 herbs and spices and the basic cooking technique that is still used today.
In 1955, confident of the quality of his fried chicken, the Colonel devoted himself to developing his chicken franchising business. Less than 10 years later, Sanders had more than 600 KFC franchises in the U.S. and Canada, and in 1964 he sold his interest in the U.S. company for $2 million to a group of investors including John Y. Brown Jr. (who later became governor of Kentucky).
Until he was fatally stricken with leukemia in 1980 at the age of 90, the Colonel traveled 250,000 miles a year visiting KFC restaurants around the world. His likeness continues to appear on millions of buckets and on thousands of restaurants in more than 100 countries around the world.
Not bad for a man who started from scratch at retirement age
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
Gary lives in Kent with his wife Jennie and their two sons, Samuel and George.
According to his 1974 autobiography, before Harland Sanders became a world-famous Colonel, he was a sixth-grade dropout, a farmhand, an army mule-tender, a locomotive fireman, a railroad worker, an aspiring lawyer, an insurance salesman, a ferryboat entrepreneur, a tire salesman, an amateur obstetrician, an (unsuccessful) political candidate, a gas station operator, a motel operator and finally, a restaurateur.
At the age of 65, a new interstate highway snatched the traffic away from his Corbin, Ky., restaurant and Sanders was left with nothing but a Social Security check and a secret recipe for fried chicken.
As it turned out, that was all he needed.
Sanders was born in Henryville, Ind., in 1890. Six years later, his father died, forcing his mother to enter the workforce to support the family. At the tender age of six, young Harland was responsible for taking care of his regional dishes. Over the course of the next 30 years, Sanders held many of the jobs listed above, but throughout it all his skill as a cook remained.
In 1930, the then 40-year-old Sanders was operating a service station in Corbin, Kentucky, and it was there that he began cooking for hungry travelers who stopped in for gas. He didn't have a restaurant yet, so patrons ate from his own dining table in the station's humble living quarters. It was then that he invented what's called “home meal replacement” — selling complete meals to busy, time-strapped families. He called it, “Sunday Dinner, Seven Days a Week.”
As Sanders' fame grew, Governor Ruby Laffoon made him a Kentucky Colonel in 1935 in recognition of his contributions to the state's cuisine. Within four years, his establishment was listed in Duncan Hines' “Adventures in Good Eating.”
As more people started coming strictly for the food, he moved across the street to increase his capacity. Over the next decade, he perfected his secret blend of 11 herbs and spices and the basic cooking technique that is still used today.
In 1955, confident of the quality of his fried chicken, the Colonel devoted himself to developing his chicken franchising business. Less than 10 years later, Sanders had more than 600 KFC franchises in the U.S. and Canada, and in 1964 he sold his interest in the U.S. company for $2 million to a group of investors including John Y. Brown Jr. (who later became governor of Kentucky).
Until he was fatally stricken with leukemia in 1980 at the age of 90, the Colonel traveled 250,000 miles a year visiting KFC restaurants around the world. His likeness continues to appear on millions of buckets and on thousands of restaurants in more than 100 countries around the world.
Not bad for a man who started from scratch at retirement age
Www.Recipes.Com Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies
Www.Recipes.Com Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies
Www.Recipes.Com Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies
Www.Recipes.Com Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies
Www.Recipes.Com Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies
Www.Recipes.Com Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies
Www.Recipes.Com Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies
Www.Recipes.Com Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies
Www.Recipes.Com Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies
Www.Recipes.Com Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies
Www.Recipes.Com Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies
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