Christopher Kimball is an American famous chef, writer, and television presenter. Beyond that, he’s gearing up to launch two new shows with the Milk Street franchise on the Roku channel.
Here’s everything you need to know.
Who is Christopher Kimball?
Christopher Kimball was born on June 5, 1951 in Westchester County, New York. Later, he studied at the Phillips Exeter Academy while graduating from Columbia University in 1973. He majored in primitive art.
Moreover, Kimball worked with his brother and worked for several years in a direct marketing center. During that time, he enrolled in several cooking classes.
He also founded his own culinary magazine, which is said to have invested nearly $100,000 in 1980. However, the Bonner Group company eventually acquired the company from Kimball.
Nevertheless, he co-founded America’s Test Kitchen in 1993 and served as editor and publisher. America’s Test Kitchen is currently airing as a television show.
In 2016, Kimball founded his own company and named it Christopher Kimball’s Milk Street.
However, he soon became embroiled in a lawsuit with a former organization claiming that Kimball started this new venture while he was on his paycheck. He then sold all shares in America’s Test Kitchen to settle the 2019 case.
In addition, Kimball’s new business now creates food recipes around the world for magazines, radio and TV shows.
More on Christopher Kimball’s New Show
Christopher Kimball will appear alongside James Beard Award-winning Cheryl Day in My Family Recipe on Milk Street. The series shows two people making a forgotten family dish using modern kitchenware.
The show will consist of 10 episodes, each with a runtime of 24 minutes. It will air on Roku TV on October 28th.
The show’s description says, ‘Combining historical context with modern culinary know-how, chefs Christopher Kimball and Cheryl Day help home chefs recreate lost or forgotten precious family recipes.’
Meanwhile, Kimball’s description of Milk Street Cooking School reads: “This series covers everything from culinary basics to new techniques and ingredients, illuminates the future of culinary and illuminates equipment that is changing the way people cook.” have.