Success in the military, the kitchen, life — it’s all the same for chef and former British navy man Robert Irvine, star of Food Network’s "Dinner: Impossible" and "Restaurant: Impossible."

"It’s not about what you can’t do, it’s about how to do a task at hand," the no-nonsense chef insisted. "It’s about the obstacles in our way and how we manage them and get through them."

‘DINNER: IMPOSSIBLE LIVE’ >> Where: Blaisdell Concert Hall >> When: 8 p.m. Friday >> Tickets: $35 to $55; $150 also includes cooking seminar with Irvine; tickets on sale at Blaisdell box office, Sports Gear Warehouse at Windward Mall, Walmart stores, ticketmaster.com and by phone at 800-745-3000 >> Info: www.bampproject.com

Irvine’s in town to present "Dinner: Impossible Live," a show he and his team worked on for a year that capitalizes on his survivalist attitude and military background. The show incorporates the chef’s cooking skills, a live audience and "handcuffs, blindfolds, ropes and straitjackets," plus a computer program that tailors each show to the responses of the audience.

"There are a whole lot of surprises," he said. "It’s ‘Restaurant: Impossible,’ ‘Dinner: Impossible’ and ‘Survivor’ all rolled into one."

Part of proceeds will benefit the Gary Sinise Foundation, which lends support to U.S. soldiers.

For folks who lead ordinary lives, the task of putting dinner on the table every day can be just as daunting as a "Dinner: Impossible" challenge. But Irvine says anything is manageable if it’s approached the right way.

"Break everything down into steps," he advised. "Start with the obvious thing: protein. What is it? What do you like to eat with it? Next, think of preparation method. Go by process of elimination: You can bake, steam, boil, braise, grill, fry. Got no range? Use the oven. Next: What do you eat it with? Is it in a sauce? Will it be served with vegetables? Will everything be chopped and served together, or made into a hash?"

Irvine says seasoning food is very simple and comes down to salt, pepper and some type of acid such as lemon or vinegar.

"That’s it. The rest of the flavor comes from onions and garlic if you like. When you cook this way, you get simple, clean flavors that highlight the center of the dish — the protein. Everything works in unison. This doesn’t take money. Anyone can do it," he said.

But like everything else, he said, success in the kitchen takes a little bit of planning and confidence.

"Think beforehand. On Sunday, make a menu for the rest of the week, and shop and prep ahead. You can literally cook anything in 20 minutes — and I’m not talking about myself. I can cook it in 10," he said. "You want to buy good, fresh product. It doesn’t have to be expensive. Get less costly cuts of meat; they’re just as good as Kobe beef. I don’t believe in using expensive ingredients.

"All you need: Self-confidence, a pan, a hand to turn the heat off and on. With a knife, it’s ‘monkey see, monkey do.’"

Irvine, 47, speaks from experience. He has no formal culinary training, but his affinity for cooking was discovered when he was in the British Royal Navy. His talent led him to work on board the Royal Yacht Brittanica, where the royal family regularly dined. Irvine also cooked in the White House while training U.S. Navy chefs.

Irvine’s show overlaps with the Hawaii Food & Wine Festival, and he’ll be making an appearance at Saturday’s signature dinner, "From Farm to Table: A Makahiki Festival," at the Hilton Hawaiian Village Waikiki Beach Resort. Visit www.hawaiifoodandwinefestival.com.

Irvine’s work on "Dinner: Impossible" had him creating delicious meals in extreme situations. In "Restaurant: Impossible," the chef helps ailing eateries revamp their menus, staff and dining space, and create a plan for success.

He says motivating people is his passion.

"I live in Florida and travel 330 days of the year," said the married father of two girls. "I love training the military and the police, I’m a motivational speaker, and I’m into two charities — the Gary Sinise Foundation and efforts that support kids.

"Work is fun for me. This is my passion and I get paid for it. I say, if it’s no fun, find another job. You’ll never reach your potential if you don’t have passion."