The 47-year-old, who works in senior management at Sears, also learned about fine dining and wine pairings after leaving school.
So when Creighton found out "Come Dine With Me Canada" would be filming on Prince Edward Island, he decided to apply, and was on Cloud 9 when he was accepted onto the TV show. The hardest part? Not being able to tell anyone prior to filming.
"To me, it wasn't about the grand prize or anything. It was just meeting new people and having a blast and doing something you don't get a chance to do," said Creighton, who moved to Oyster Bed, just outside Charlottetown, from Toronto nine years ago
"Come Dine With Me Canada" kicks off its third season Monday, Sept. 10 at 7:30 p.m. ET/PT on W Network with five back-to-back episodes. The new season will also see the culinary competition series travel to Edmonton.
Every week, the series follows five amateur chefs as they vie for the title of ultimate dinner party host. The strangers take turns hosting their version of the tastiest and most entertaining meal.
After each dinner, the participants secretly score their host on a scale of one to 10, rating them on their hosting skills and quality of food. The host with the most points at the end of the five nights wins $1,000.
For the dinner he hosted for "Come Dine With Me Canada," Creighton used recipes he's adapted over the years and opted to cook with local ingredients, including lobster.
He took a cue from chef Lynn Crawford, who filmed an episode of "Pitchin' In" for Food Network Canada featuring Island cuisine, and said lobster was a big inspiration for both his appetizer and main course.
"I figured 'Come Dine With Me' was coming to the Island, I want to showcase Island food. That's what I thought it should be about."
On the morning of his dinner party, Creighton went out with Joey's Deep Sea Fishing, a company helmed by Capt. Joey Gauthier, and caught the lobster he needed, which he then boiled and cracked at home.
For dessert, his brownies were inspired by a recipe from cookbook author Ina Garten, host of "The Barefoot Contessa." He also made vanilla ice cream to accompany the chocolatey treats.
"One thing you learn as a host is to keep (guests) well fed and well liquored. You're constantly checking in on them and socializing with them," explained Creighton, who also owns a camp.
"My new house I live in now is all open concept, so it's a lot easier to mingle instead of being off in a kitchen and being removed from guests. I like to have everyone in the kitchen while I'm cooking ... or even all on the deck when you're barbecuing. You're all interactive then."
Creighton admits that the filming, which takes about six hours at each host's home, was difficult at first because he wasn't used to being on camera.
"To have a camera on you the first little bit is very intimidating, but then all of a sudden you relax and go into the mode."
The 30-minute episode that he hosted doesn't air until February, so Creighton has to be tight-lipped about how he fared for a few more months.
"I just can't wait to see it now. You never know how editing is going to go, right? So I'm really anticipating what the final product looks like after all these hours of filming.
"I'd do it again in a heartbeat."
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