Robert Irvine

He cooked for the Royal Family, United States presidents and celebrities for Academy Award parties.

Now, Chef Robert Irvine will cook for the whole country when his new Food Network series, "Dinner: Impossible," debuts Wednesday, Jan. 24.

Irvine's impressive resume also includes executive chef positions at Trump Taj Mahal, Caesars Atlantic City and currently Resorts Atlantic City. When he hits the small screen this month, food lovers can watch Irvine be placed into difficult situations with no prior knowledge.

"It's so fun because the whole thing is set up like a television spy series," Irvine said. "It's 'Mission: Impossible' with food. I get a call explaining my mission the day of the assignment without any prior knowledge and have to do some really amazing things. I have no information if there will be any food or what kind of food there will be. I don't even know if I'll have knives or kitchen equipment. It's really tough." 

Two other familiar faces will also be seen on the half-hour Food Network show as Resorts executive sous chef George Galati and Resorts production chef George Kralle assist Irvine in his challenges.

"It is a challenge - that's a perfect word for it. It's fun, but nerve-wracking and intense," Irvine added.

So far, the toughest challenge for Irvine and his team was when they went to Williamsburg, Va., and had to cook 18th century style.

"They are all hard, but that was the hardest," says the British-born chef, who lives in Absecon. "Each challenge is different, but Williamsburg was tough because we had to light the fire with tinderboxes, cook over the open flame, and had these old 18th century knives to work with. We even had to milk cows and churn our own butter. You sometimes take things for granted, like the simple things like thermometers and clocks."

Irvine also had to prepare a tailgate party for an Eagles game. He was given some cash and a few Eagles jerseys to trade other tailgaters for equipment and food, starting off with nothing.

Another episode will feature Irvine cooking for train passengers.

"The train was interesting because it was this 500-foot-long train, and we had to cook out of two small kitchens that were 300 feet apart from each other," he said. "The kitchen was three-and-a-half feet by six feet. Talk about problematic."

He also cooked for an entire island town in Bangor, Maine.

"Once again, there was no kitchen equipment, no food and time was against me," Irvine said. "You have to think on your feet. And even when you think you have it figured out, it changes 500 times."

Landing a show on television can be difficult. Irvine says it's near impossible - no pun intended.

"I have been working concepts with the network for more than two years," Irvine said. "Sometimes, I thought it wouldn't happen. It's almost impossible. But I wanted a national show all my life. You have to be very unique and enigmatic. People look for something different. This is like a reality show. It's not another show in a pre-set kitchen with people handing you stuff."

Viewers may also recognize Marc Summers, the executive producer of the show who came up with the concept. Summers is the former host of the popular Nickelodeon series "Double Dare" and also has other Food Network shows, including "Unwrapped."

"I've been through this so often, when I heard the concept, I wasn't sure it was the right one, but I sure thought it was interesting," Irvine said. "It seemed that every concept we pitched, I felt good about it. But once we started filming this, I realized we had something. The interesting thing is that I have nothing to do to prepare for these since it's a total surprise. I only know when I will be going. So I am a nervous wreck leading up to these things because I have no clue what's coming at me."

The chef says it's only a matter of time before a mission does prove impossible.

"Absolutely," Irvine added. "I am sure to implode eventually. And that will make for good TV. But I haven't failed yet. But the more I do, the more they know what they can throw at me. I know it's going to come."

2007 may be the year of Robert Irvine. Following the show's debut, Harper Collins will release Irvine's first book: "Robert, the First." The autobiography promises humorous stories along with a lot of great recipes. It is expected to be released in March.

"This is the only profession I ever wanted to be in," said Irvine, who described his cooking as classical with a modern flair. "I didn't really do well in school, but I always understood cooking. I want to be the best. I know I am not the best, but I always aim to be the best."

Irvine will also have a line of food and appliances manufactured in his name that he will sell in retail outlets as well as the Home Shopping Network.

And he will be the executive chef and owner of his first fine dining restaurant, Schmooze, and its accompanying tapas bar, Ooze, when it opens in August in St. Petersburg, Fla.

Irvine has filmed most of the first 13 episodes ordered for the network, which will run at 10:30 p.m. each Wednesday and then repeated throughout the week. Irvine says he has four 13-episode options that he believes will be picked up.

"The shows look awesome," Irvine said. "There is nothing like this on television, and I think that's a real key to its success. I think it offers something so unique, it will be a big success."

One thing is for sure: Atlantic City will get some more great attention this winter.

"Especially Resorts," Irvine said. "The show will certainly highlight the fact that I work there. It's a great time to be in Atlantic City. People like Bobby Flay and Wolfgang Puck heighten everyone's culinary awareness of the city. I think it will eventually be a national culinary destination. Now, if all of these people see me every week, that certainly will help, too. This is where my home is. And I hope this thing really takes off. There's no guarantees - I know that. But I think we have something special."