He’s the “Ace of Cakes” and Buddy Valastro’s worst nightmare on “Buddy vs. Duff.”

But Foodstuff Network’s new daytime collection, “Duff: Ace of Style,” which premiered on April 24, reveals another side of celebrity chef Duff Goldman, who’s most effective acknowledged for his baking. Now he’s expanding his horizons to share savory recipes also, drawing on all his culinary competencies as a classically properly trained chef and graduate of the Culinary Institute of The usa in Napa Valley.

On Food items Network’s new daytime sequence, “Duff: Ace of Taste,” movie star chef Duff Goldman is growing his horizons to share savory recipes too. Seen below, host Duff Goldman assembling burgers as viewed on Ace of Flavor, Period 1. (Photograph by Rob Pryce, courtesy of Foodstuff Network) 

Just before becoming a stellar pastry entrepreneur who constructed two firms, Charm Town Cakes bakery in Baltimore and Los Angeles, and the Do it yourself treats shop, Duff’s Cakemix, with outlets in Southern California, he labored in good dining rooms this kind of as French Laundry and Olives. For this show, he’s maintaining it down to earth with recipes drawn from his genuine everyday living as a dad, spouse and portion-time rock musician who performs bass in a band with some of his chef buddies.

Episodes will include things like pictures from his home kitchen area in Topanga Canyon, and he’ll make dishes for his band’s exercise session, his younger daughter Josephine’s initially tea celebration, a school bake sale and more. Get ready for sliders, chili, cornbread, mini quiches and other goodies. We spoke to Goldman about why he’s welcoming viewers into his household to film his new show.

Q. Every person thinks of Chef Duff as the Ace of Cakes, but I don’t forget you telling me about the meat cake you produced for your marriage. Savory has constantly been a element of your ability set, appropriate? 

A. Yeah. I commenced out seeking to be a chef and the to start with wonderful eating cafe I went to, the chef was like, “Look, I’m not gonna employ you to cook. You don’t know how to cook still. But I’ll instruct you how to bake cornbread and biscuits.” And I was like, Alright, regardless of what I can do to get my foot in the doorway, and I just liked it.

Q. That was Cindy Wolf, suitable? 

A. She has a bunch of dining places now. She’s like the godmother of Baltimore cooking. She is amazing.

Q. And you labored at some other stunning high-quality dining eating places, like the French Laundry. What did you discover there that you could possibly provide to this display?

A. You just study how to do factors proper. I come across that when men and women cook dinner, they tend to check out to conserve a minor time here and there. “Oh, that doesn’t appear to be like that’s that vital to me, I believe I’ll skip that.” But I assume when you do factors ideal, they’re not only gonna turn out greater, it’s normally faster.

Q. So, will these recipes be geared to the common household prepare dinner? 

A. 100 per cent! I’m not like a tremendous extravagant variety of dude. I make definitely great chili. I make seriously excellent burgers. I’m not producing steak au poivre or Beef Wellington or stuff like that.

Q. So the recipes are all approachable?

A. I want people to see that really fantastic cooking is not as tricky as they believe. I do some real cooking and I assume that when I crack it down and demystify it, it is genuinely not that tough to make. … I want persons to truly feel impressed, like, “Wow, I could fully do that.”

Q. Can you convey to us about some of the recipes?

A. These are all recipes that people can do at property. The Texas Chili is genuinely excellent and I feel there’s seven ingredients, it is uncomplicated. You do not need to have a good deal of stuff to make genuinely excellent chili. There’s a lot of baking way too. Like I’ll exhibit you how to make huge gentle pretzels, and that’s a thing that a good deal of individuals are seriously concerned to do. But I feel as soon as they check out me do it, they’ll notice it is only six techniques. It’s rather effortless.

Q. What is your acquire on cornbread?

A. I like it pretty sweet. I enjoy the crust it will get. So when you bake cornbread, preferably you have solid iron, but if you never, you will be fantastic applying a muffin tin. What I like to do is I set the muffin tin in the oven and get it genuinely, truly very hot, then I pull it out, put the cornbread batter in there and then adhere it appropriate back again in the oven. It gets the edges nice and brown and crispy, and the inside of is like falling apart creamy.

Q. That appears delicious! Do you have any heritage recipes that you’ll share? You grew up in a Jewish dwelling, correct?

A. I never like to toot my personal horn, but I never ever tasted a babka greater than the 1 I make. That was my good-grandmother’s recipe. She arrived from Moldova, but for some purpose she experienced a ton of Sephardic recipes that were being a lot more like Spanish and Center Eastern. I’m not truly certain how long our spouse and children was in Moldova it’s possible we arrived from the Center East. But I just adore those flavors, so I’m producing factors like a baklava with dates, raisins and nuts. I adore creating baklava, it is truly gratifying.