For the past nine years, Joey Altman has been a familiar face on TV as the host of KRON’s “Bay Cafe,” where he’s welcomed us into his home and into the kitchens of some of the region’s best restaurants.

Nine months ago, the award-winning show sadly went off the air, the victim of the dismal economy and the unfortunate lack of a major sponsor, Altman says.

Altman fans shouldn’t despair. The 44-year-old, long-time Bay Area chef has been busy for the past year, working as a consulting chef for the new incarnation of Miss Pearl’s Jam House in Oakland, which just opened in late August. Altman was the opening chef for the original Miss Pearl’s Jam House in San Francisco in 1989.

His first cookbook also was published this year: “Without Reservations” (John Wiley & Sons), which is filled with tips and recipes for cooking boldly flavored dishes at home.

I caught up with him recently to talk about life after TV, his disdain for TV dinners, and his favorite TV and music idols.

Q: I remember when “Bay Cafe” first aired. Would it be fair to say that you weren’t nearly as ease on TV as you are now?

A: I was horrid the first 200 shows. They’re unwatchable for me. I was just ‘on’ as opposed to ‘being.’ I’ll go on a show now, and I’ll see other people practice bullet points in front of a mirror. I can’t imagine doing that today. I don’t think about it anymore. I just ‘do.’

Q: Was it sad for you when “Bay Cafe” ended?

A: I was very sad. All of my life has been a series of 90-degree turns. It requires one door to close for another to open. I’m confident I’ll find something. I won’t sit at home and pick lint out of my belly button.

I love the diversity of my career. I’d like to do another cookbook, more consulting on restaurants, and to play with my band (the Back Burner Blues Band, made up of fellow Bay Area chefs), and to a business project that would give me some sort of equity.

Q: Would you like to open another restaurant of your own?

A: God forbid. Not with three young children at home. Knowing what it takes to really make a restaurant work, I don’t want to sacrifice that much in my life right now. As it is, I’m doing 16-hour days at Miss Pearl’s. I’ll be there a couple more months.

Q: Is the new Miss Pearl’s similar to the original one?

A: The sensibilities of both are the same, but it’s really the evolution of the original as if it had continued to grow. The signature dishes are there and the funky drinks. We’re also embracing things that have come on the scene since then — sustainable and local. The cooking there isn’t trendy; there’s not a lot of sous vide or foams happening there. It’s just more sophisticated because the environment is more so than it was before. There are elements of whimsy there. It’s bold flavors that are really dynamic and evocative of island cooking with lots of chilies, ginger, and lime juice.

Q: If you could trade places with anyone on TV, who would it be?

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