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Bob Blumer is a Canadian television personality. He was the creator and host of the Food Network shows The Surreal Gourmet , Glutton for Punishment, and the host of World's Weirdest Restaurants . He is also the author and illustrator of seven cookbooks, including the most recent Flavorbomb: A Rogue Guide to Making Everything Taste Better. Blumer was born and raised in Montreal, Quebec, but now resides in Los Angeles, California. [1] Bob serves as an Ambassador to Second Harvest in Toronto spreading the word about food rescue and hunger relief. He is also an ambassador for Love Food Hate Waste, a National Canadian zero-waste initiative. He currently works as a spokesperson, does appearances, develops food-related content, and recently played a character loosely based on himself in the upcoming movie The Way to the Heart.
Blumer was born in Montreal, Quebec. [2]
In 1981, Blumer graduated from the HBA program at the Richard Ivey School of Business at the University of Western Ontario. [3] From 1984 to 1993 he was business manager for Canadian singer-songwriter Jane Siberry.
Books written by Blumer include:
In addition to creating his signature surreal food presentations and illustrating his own cookbooks, Blumer’s illustrations and objets d’art can be found in many places:
• In 2012, he designed and fabricated the Surreal Gourmet Suite at the Gladstone Hotel in Toronto
• In 2016, he was commissioned to create a series of interactive food stations for the iconic Canadian photographer Ed Burtynsky.
• In 2020, he re-designed all of the public spaces and fabricated many pieces of sculpture for Shelter Hotel in Los Angeles.
Blumer’s artwork has also been commissioned by Emeril Lagasse, The Benziger Family Winery, the Hollywood Farmers Market, The 2019 Bonavista Biennale, and the Jessop Winery Art Gallery in Napa Valley, CA.
As part of an episode of Glutton for Punishment shot during the 2008 Calgary Stampede, Blumer set a Guinness World Record on July 10, 2008, by flipping 559 pancakes in one hour. [4] This record has since been broken in 2009 by Steve Hamilton, who flipped a record 956. [5]
Due to Blumer's success in Calgary, the fifth and final season of Glutton for Punishment featured attempts to break six other world records. He broke all six records he attempted.
On June 12, 2010, Blumer broke the Guinness World Record for making the largest bowl of salsa at the 26th Tomato Fest in Jacksonville, Texas. Blumer and a crew of Jacksonville volunteers made a bowl weighing in at 2,672 pounds. The feat was filmed for Season 5 of his show Glutton for Punishment, which recorded Blumer's attempts to break six world's records. [6]
On July 4, 2010, Bob Blumer broke the Guinness World Record for most pizzas made in an hour at the 14th Annual Corso Italia Festival in Toronto, Ontario. He made 168 pizzas in 60 minutes, complete with tomato sauce and cheese. [7] [8]
On August 30, 2010, Blumer broke the Guinness World Record for removing individual grains of rice from a bowl with chopsticks. He picked up 134 grains of rice in 3 minutes in Taiwan. This record still stands. [9]
On July 10, 2010, Bob Blumer broke his seventh record by setting the fastest time for peeling 50 pounds of onions. Blumer set the record in 2 minutes 39 seconds at the Walla Walla Sweet Onion Festival in Walla Walla, Washington, United States. This record still stands. [10] [11]
The Surreal Gourmet is a Canadian cooking program on Food Network, hosted by Bob Blumer.
Ginger beef is a Canadian Chinese dish made from beef, ginger, and a distinctive sweet sauce.
Ruth Reichl, is an American chef, food writer and editor. In addition to two decades as a food critic, mainly spent at the Los Angeles Times and The New York Times, Reichl has also written cookbooks, memoirs and a novel, and has been co-producer of PBS's Gourmet's Diary of a Foodie, culinary editor for the Modern Library, host of PBS's Gourmet's Adventures With Ruth, and editor-in-chief of Gourmet magazine. She has won six James Beard Foundation Awards.
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Glutton for Punishment is a program on Food Network hosted by Bob Blumer and produced by Paperny Entertainment. The show features the host competing in various daunting, food-related challenges. He is given five days to become proficient enough in the episode's featured specialty, then his newly acquired skills are put to the test by matching him up against champions and experts in the field. In several competitions, Bob Blumer surprises by qualifying ahead of many pros—and he sometimes even wins. When he is not doing so well, he acknowledges the difficulty he has, often with self-deprecating humour. Bob recently broke the Guinness world record for the largest bowl of salsa at the Jacksonville, Texas, 26th Tomato Fest on June 12, 2010. The final bowl weighed in at 2,672 pounds. The feat was filmed for Season 5 of "Glutton," during which Bob attempted to break six world's records.
Kevin Dundon is an Irish celebrity chef, television personality and author, known for featuring on television series such as Guerrilla Gourmet and Heat. He is the author of the book, Full on Irish: Contemporary Creative Cooking and his recipes have been featured in publications such as the Sunday Tribune and Weekend magazine in the Irish Independent. He has also cooked for The Queen and both an Irish and a US president.
Pizza Brain is a pizza culture museum and pizzeria based in the Pennsylvania. It is home to the world's largest collection of pizza memorabilia and collectibles. Pizza Brain’s headquarters is currently in the Kensington neighborhood of Philadelphia.
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Dishwasher salmon is a fish dish made by a cooking technique where salmon is wrapped in aluminum foil and placed in a dishwasher for a full cycle. Dishwasher companies and Consumer Reports have identified potential issues, including inconsistent temperatures and the risk of foodborne illnesses.
Nicholas Channing DiGiovanni is an American celebrity chef, entertainer, and internet personality. As of June 2024, DiGiovanni has over 33 million followers across his social media accounts, including YouTube, TikTok, and Instagram.
Canada has many of its own pizza chains, both national and regional, and many distinctive regional variations and types of pizza resulting from influences of local Canadian cuisine.
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