We are delighted to announce that iconic culinary master Graham Kerr will return this year to serve as the Resident Master Chef for CrabFest!
Chef Kerr will be featured at the Welcoming Ceremony at 11:00am on Saturday, October 10, and from 2:00 – 3:00pm he will present a cooking demonstration and sign books. On Sunday, October 11, he will preside as judge at the Captain Joseph House Benefit Chowder Cook-Off. Awards for best chowder will be presented by Chef Kerr at 2:00pm.
Port Angeles is deeply honored to have Graham and his wife, Treena, as the founding Master Chef team for CrabFest. They not only helped carve out a culinary reputation for this national event, but brought their deep experience and passion to the food of the Northwest…and the food of the sea. He and Treena have become not only our inspiration and guide for great food at CrabFest, but the spirit of growing, harvesting, preparing and eating our Northwest bounty.
Graham Kerr, along with Julia Childs, gave us our first look at television cooking and introduced an entire generation to fine food and an industry that has blossomed into multiple cooking channels. Known to millions as ‘The Galloping Gourmet’, he brought the art of creative cooking to television audiences of countless millions throughout the world from 1969 – 1971.
He has written over 25 books, with 14 million copies sold. His most recent book in print, Growing at the Speed of Life, was published in 2011 by Penguin Corp. His focus is on serving people who want to make healthy, creative lifestyle changes and to increase their consumption of fresh, local edible plants and seafood. His life goal is “to help to convert habits that harm into resources that heal both for ourselves and others in need.”
Chef Kerr has received many awards, including the Julia Child Cookbook Award, the James Beard Award, two Emmy nominations for most outstanding daytime programming and induction into the American Culinary Hall of Fame.
Today he resides in Washington State, and is working on his goals of increasing people’s daily serving of healthy fruits and vegetables, and reducing portion sizes and making school lunches more delicious and nutritious.