Curtis Stone

OF “MOVEABLE FEAST WITH FINE COOKING” ON PBS

How did you like shooting the new season of PBS’ “Moveable Feast”?

Oh wow, it was such fun. What a great show they’ve put together, those guys. You know, it’s a chef’s dream. It’s quite funny, actually. The first-ever TV show I did was this thing called ‘Surfing the Menu,’ which we started in Australia, and I got to travel and cook and learn from food purveyors and producers, and it was really, really cool. And this is not dissimilar. You know, as a chef, you are unfortunately in some ways bound to the four walls of your kitchen. But when you get the opportunity to venture out of that and get on an oyster farm or a mussel farm or see how stuff’s grown in a beautiful organic garden, it’s always really enlightening, and it helps you grow as a chef, for sure.

What was the biggest surprise for you?

Probably that all seaweed is edible. I had no idea that that was the case. As he explained, they might not all taste good, but they’re all edible. It’s one of the largest proteins farmed out of the ocean. It might even be the No. 1 protein farmed out of the ocean, which again I would have never suspected.

Seaweed is a protein?

It’s a protein. Yeah, really high protein in a lot of the seaweed, and here we are, we’re all wondering how to solve the world’s hunger issues and some of this stuff is just so fast-growing.