Showcasing world tourism through regional food, cuisine, cooking, chefs, hospitality and beverages. Find out everything you always wanted to know from representatives of foreign countries you have always desired to visit and taste some of their culinary delights as well. Watch their celebrity chefs create exotic dishes you've only dreamt of on the International Culinary Stage.

Hosted by JOYTV hosts:

Suzanne Smith ..........................Dean Atwal

Suzanne Smith (Friday 2-6pm, Sunday 11 am-5 pm)
Suzanne is the curious and quirky host of JoyTV’s Live Laugh Learn; an entertainment feature on channel 10. Live Laugh Learn is shot live on location from breathtaking and visually interesting Lower Mainland hot spots and features little known facts about the weekly scene. More info...

Dean Atwal (Saturday 11am - 4 pm)

Dean's in-depth knowledge of the broadcast industry has also led to work behind the camera and microphones, and Dean currently works with Zoomer Media as television host and Mosaic Programming Manager for JoyTV. More info...

Chef Paul Francis Yellin Raised in Barbados, Paul Yellin is a highly acclaimed chef and author of the popular rum cookbook, Infusion! Spirited Cooking with Paul Yellin a work sponsored by Mount Gay Rum to celebrate their 300th anniversary. Published and released in 2003, the book is in its 3rd printing. A fixture among Caribbean culinary professionals, he has been busy for the last few years traveling and working in metropolitan areas and hotspots of the world including opening restaurants in Berlin, New York, Barbados & Jamaica, Executive chef at a resort in St. Lucia featured in Bon Appetite Magazine as well as stints in London, Paris and Toronto and high - end catering in Washington D.C. Chef Paul has made a name for himself as The Rhum Chef - the corporate chef for Mount Gay Rum, travelling through the regional caribbean as well as international cities representing not only the rum brand, but also Caribbean culture and cusine with a traditional and classic twist - doing cooking demos, cooking classes and rum tastings – his goal is to be the new face of Rum as the sprirt returns to favorable popularity. Click here for Drunken coconut Curry Shrimp recipe as seen on stage.

Chef Edgar Grajo Filipino Cuisine Chef Edgar Grajo is a management Consultant with “Food Innovation” for the Hospitality industry. Currently, his latest project is Culinary Institute of Asia, a Lifestyle Cooking Class and Restaurant in Manila and San Francisco. Soon to be open late this year 2011. Heis Certified Food and Beverage Executive from Hotel and Motel Association Educational Institute and Holiday Inn University.He is a former General Manager and Operations Executive of Highland Hotel and Resort Inc. in Kidapawan, North Cotabato, Philippines and Food and Beverage Executive from Holiday Inn Fairfield in Vallejo, California as well as the Merlin Hotel in Hollywood, California, the Marriott Hotel in Napa Valley, California, and the Los Angeles Hyatt Regency in Los Angeles, California. Chef Edgar, had been a Chef Instructor at Kitchen Academy in Sacramento, California, Maison in Davao City, Philippines and the Center for Asian Culinary Studies in San Juan City, Philippines. He was likewise the Chef from Konocti Harbor Hotel and Resort, and the Hyatt Regency in Sacramento and Oakland, California and at the Domaine Chandon in Napa Valley, California. At Present, Chef Edgar is on call as a Chef for Special Event at the Meritage Hotel and Spa and Culinary Institute of America in California.While working at the Culinary institute of America, Chef Edgar was exposed to the inner workings of famous Celebrity Chefs - Chef Marimoto, Chef Pat Cora, Chef Kellerof French Laundry, Chef Wolfgang Puck of Spago, Chef Joyce Goldstein of City Fog Diner, Cindy Pawlcyn of Mustard Grill in Napa Valley, and Rick Bayless of Fontera Grill from Chicago - to name a few. Winning the Kulinarya: the 1st Filipino Culinary Showdown in San Francisco pushed him to strive harder in promoting the emerging trend and elevating the level and standard of Filipino Cuisine to mainstream.

Sonny & Maggie Huh Korean Chefs, Celadon, Whistler Presenting on Saturday Bulogi Taco:   Born in Seoul, South Korea in 1973, Sonny Huh loved cooking from the moment he stepped foot in the kitchen. Sonny graduated from The Daejeon Health Sciences College in 1997 and majored in Korean Traditional Cookery. In between that time, Sonny joined the Korean Navy as Seaman First Class for three years. Since then, Sonny has worked under some of the world’s greatest chefs in Frankfurt, Germany; Seoul, Korea; and Hong Kong. Now 37 and residing in Canada, Sonny is the Head Chef at Celadon, a casual fine dining restaurant that is re-thinking Korean cuisine and based in Whistler, B.C. Working closely with his sister Maggie on the venture, Sonny creates food that speaks to global visitors and Whistler locals alike, “I want my food to be a common language between people.” Holding a love for Korean food and food in general because of the harmony it can bring. Admiring Heston Blumenthal of The Fat Duck, “a more mature version of a culinary Mark Zuckerberg,” Sonny looks closely at each ingredient for its best characteristics in order to highlight it in each dish.

Chef Andrew George
Traditional Native peoples cuisine.

Chef Andrew George at the Aboriginal pavilion during the 2010 winter Olympics

Chef George is Head Chef/Manager Métis Skills and Education center(M.S.E.C.) in Abbottsford B.C.

In the fall of 1991 he was honored to be chosen as a representative for aboriginal peoples of Western Canada with four other native chefs from across Canada to participate in the World Culinary Olympics held in Frankfurt, Germany in October of 1992. The team was known as the Native Canadian Haute Cuisine.

Currently Chef George is Head chef/ Manager at the Métis Skills and Education Center (M.S.E.C.) run by Métis Nation British Columbia (M.N.B.C.) located in Abbotsford B.C. leading their Pre-apprenticeship program and assist in the process of bringing professional cook level one as well as Professional cook levels two and three also being an assessor for the Industry training authority (I.T.A.) 'My main objective is to represent my people to the best of my abilities as a Chef in the hospitality field. I desire to showcase our people and my skills as a chef.'

Chef George will be presenting 'A Feast For All Seasons', traditional Native peoples cuisine.

Chef Cullin David
Calabash Bistro

Cullin was born in Vancouver 30 years ago to a Guyanese mother and an Irish Canadian father. Cooking is in his blood, he has dreamed of being a chef since he was old enough to dream. He cooked his first meal when he was five and still has the scar to prove it. Cullin received a scholarship in high school for cooking and went on to complete the program at the VCC cooking school. He has been working professionally in restaurants for 15 years.

Cullin has spent 11 years working with Jean-Francis Quaglia perfecting his craft at Provence Mediterranean Grill and Provence Marinaside where he was the executive sous chef. Cullin fulfilled a lifelong dream and traveled to Guyana in 2000 and traveled for three months learning from the natives. He spent three weeks in the Amazon and counts those memories as some of his best. Cullin is now one of the founders, partner and Chef of Calabash Bistro which has been in operation for over 1 year. In Calabash’s first year they are turning into one of Vancouver’s hottest destinations for Music, drinks and Caribbean cuisine.

The item Cullin will be doing on stage is:

Akee and saltfish,
With sauteed bell peppers, red onion, tomato and spices.
Served with Rice & Peas and Salad.
This dish is originally from Jamaica.