Interview With Celebrity Chef Silvena Rowe

Celebrity chef Silvena Rowe speaks to the about her upcoming American debut with the ABC series Time Machine Chefs Eastern Mediterranean cooking, and her upcoming endeavors.

Online PR News – 25-August-2012 – Long Island, NY – LONG ISLAND, NY – Silvena Rowe is a celebrity chef from the United Kingdom. She has appeared on several shows on the BBC, including the popular Saturday Kitchen. She is making her upcoming American debut with new ABC series.

In a recent interview with, Rowe talks about her new shows, her book, and of course her specialty Eastern Mediterranean cooking.

Rowe describes her new show for ABC, Time Machine Chefs, “Basically, it’s a very fantastical, voyeuristic, magical, dreamy kind of show. It’s unlike any other fall show on TV because we have fallen prisoners to all of those formats with competitions, where people compete against each other and the judges always use this vitriolic language to be insulting in one way or another.”

During the show, Time Machine Chefs, Rowe is working with many other celebrity chefs. “I was very privileged to be a judge and to work with a couple of other amazing, amazing chefs. Well, one is a chef, the other one is more like the scientific angle of chefs, David Arnold, and Nancy Silverton, of course from Los Angeles. The most exciting part for me was to work with people like Al Smith and Chris Cosentino.”

During the interview Rowe also talks about her 2011 cookbook Purple Citrus and Sweet Perfume. Drawing from her roots she includes lots of Mediterranean recipes and stories from her travels. “What I wanted to do was to create a book that speaks for itself. I didn’t want a book that was connected to my name. I wanted to create a beautiful book that is about stories and people.”- Rowe says.

She also discusses what next for her saying “Well my next big intention is that I have an idea for American TV but it’s colossal, it’s global, so that’s why I have my eye very much on the American market now because as a woman I feel that you have so much more respect to female chefs in America and there are so many more female chefs.”

Find the full interview here:

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