Danny Boome, internationally-acclaimed TV personality and Chef known to audiences for his culinary work and dynamic personality, is back on television with a new network and show.

Following the success of hosting two of 2013’s hit shows: ABC Daytime’s “Recipe Rehab” and Food Network “The Cooking Channel’s Donut Showdown” – Danny has taken to the streets with Z Living as the new host of “Good Food America” Season Two.

The popular series will take viewers on a culinary adventure across America in search of the nation’s best organic, sustainable and healthy restaurants. Viewers will join Danny on his gastronomic journey each Sunday night as he discovers regional gems, native ingredients and the homegrown talent that keeps locals coming back for more.

Danny was kind enough to answer my questions about his new show, cooking, and more.

Art Eddy: Let’s talk about your show “Good Food America.” What can we expect from this season?

Danny Boome: I will take viewers on a culinary adventure across America in search of the nation’s best healthy restaurants – discovering the regional gems, native ingredients and the homegrown talent that keeps locals coming back for more. This season, the series will make stops everywhere from Maine to California.

AE: This season we will see you travel to restaurants from Maine to California. Do you have a favorite city when it comes to food?

DB: I am really lucky as I have a great job, I flit around the country tasting and discovering great food and restaurants. The go to places for me are normally Chicago and New York, but this trip opened my eyes to some new cities that I think have really been overlooked! Philadelphia and Denver/Boulder should be on everyone’s radar!

AE: Which other famous chef or celeb would you like to cook with or have them cook for you?

DB: Oh, that is a tough one! I think I’ll go for a celeb and I’ll do the cooking! As Good Food America is all about healthy, organic and sustainable food it would have to be Paul McCartney. Can you imagine the stories that guy could tell you?!

AE: Oh man. Paul McCartney would be a fantastic dinner guest. What is the process like for creating new dishes? Is there a lot of trial and error?

DB: For me it’s about the produce – I see it, touch it and smell it – close my eyes and just know what to do with it.  I always cook when my heart is full and I am happy. I don’t cook when I’m in a bad mood as the results are always bad! I have a knack for keeping it simple and using the basics, and knowing that I’m happy and the ingredients are right, the dish creates itself.

AE: What got you into cooking? Was there a person or an event that triggered your passion for cooking?

DB: I have to give a lot of credit to my Dad as he saw some potential in me early on, as well as my grandmothers Joan and Mena. My Dad wanted me to get into a trade for when I stopped playing hockey, and thought my passion and creative side would work well in a kitchen.

My grandmothers have taught me to make something out of nothing, especially that the recipe is just a guideline, so I should have fun with it! I honestly got into food to travel, it’s a language, a passion and the best opener to any conversation I have ever had. I pursued it and used it as a vehicle, I never stop learning that way!

Check out Danny’s website HERE and follow him on Twitter HERE!

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