KTERTAIRHERT GUISE

Knowledge Network
ENTREE Asia chef Thomas Robson takes television viewers through the kitchens of Asia every Friday night at 7 p.m. on the Knowledge Network (channel 5).

Sweet entrée to

New Friday night Knowledge Network series introduces viewers to traditional techniques of cooking

“J love to cat, and 1 live to cat. Food has abvays been my passion. For the last 15 years 1 7 . he helped create la Maison Sanguinet Ecole de Cuisine cooking school in 1990. He
have been fascinated by Asia; exploring the country and cuisine through travel, taste, rn aes soon began arranging tours for his students to Southeast Asia, where they explored
experimentation and most imoortantly, by meeting the real experts; the people who cook fi a the cuisine from the night markets to the Oriental Hotel in Bankok. On mouing back
the fa reside hawkers to master chefs. Southeast Asia ts an incredible, exotic, . we to Vancouver afew years ago, he hosted Cuisine au Quotadien for SRC/Radio

fascinating, fin place and the food ts tous, mutritions and surprisingly casy ta make, : YO Canada.
That's what I wane to share with the viewers of Entrée to Asa.” — Chef Thomas Robson Robson's expertise, combined with that of executive producer Randolf Eustace
’ pe ” ECU PROC .
ve . Walden and director/producer Leo Foucault's 25 vear’s of film and television expert
Ww stor/prod Foucault's 28 yea mand tel pe
HEF Thomas Robson’s culinary creations could entice even ; uf. SN : ve vone into creating a television series on Asian cooking that’s alse part his
\

the most discriminating tastebuds to salivate tien x tory lesson and travel showcase, Malavsia, Singapore, Thailand, and Hong Kong, are
ating © o_o > Maria Verdicchi

toured in the 26 episodes.

Robson grew up in Vancouver, haunting Chinatown's markets instead of hanging T walked into Barbara Jo's Cookbook shop in Yaletown to be overcome by the tempt

ouratthe mall with dhe rest of his classmates. His passion for food took him ta Montreal te study Ing aromas of Lamannd, lemon grass, coconut milk
at [Institute de Tourisme et dU Hotelleric duu Quebec.
In the folloseiny sears he honed his cratt, Cookin: in tree planiny, camps, hosting a television faria Verdicchio: So, what are you cooking for us tod
show for Radio Canada and working asa chet at an estate in England) On his return ta Montreal, Mhomas Robson. Well, Pee word dite gicenebicken curry, Phar side, a wonder tut riled praws and
See C dirt parte 33