And not just any Jedi Chef... bet you never knew Gaius Baltar was a dab hand with a lightsaber, huh?
If there's two things we really like here at Atomic, it's Star Wars and eating. And now we've found a site that not only combines those two wonderful things, but also throws in some of our favourite sci-fi actors.
We give you... Jedi Chefs!
Okay, we admit, we're not sure why, exactly, or what the chefs are ultimately aiming to (possibly supporting cancer research, but we're pretty confused and amazed right now). But who can complain with, well... this:
After the Great Custard Pie Wars almost a century ago, the ranks of the Jedi Chefs were left severely incomplete. So few of us remained that we were unable to either protect the galaxy from evil tyrants, or prepare a decent roast dinner for twenty people. Some amongst us even believed that extinction was inevitable. In an attempt to avoid the demise of our noble kind, and to regain our once unmatched strength, we designed and put into operation a policy of intense recruitment and training, The Jedi Chef Apprentice Programme. Since then, our Jedi Master Chefs travel the worlds, tirelessly seeking potential new Jedi Chefs.
After the Great Custard Pie Wars almost a century ago, the ranks of the Jedi Chefs were left severely incomplete. So few of us remained that we were unable to either protect the galaxy from evil tyrants, or prepare a decent roast dinner for twenty people. Some amongst us even believed that extinction was inevitable.
In an attempt to avoid the demise of our noble kind, and to regain our once unmatched strength, we designed and put into operation a policy of intense recruitment and training, The Jedi Chef Apprentice Programme. Since then, our Jedi Master Chefs travel the worlds, tirelessly seeking potential new Jedi Chefs.
And it's not just random craziness. These guys have recruited some very special celebrity Jedi Chefs...
Yep, that's Tahmoh Penikett from Battlestar Galactica and Dollhouse. With a lightsaber. And a beer.
That's so many shades of awesome right there.
Issue: 133 | February, 2012