Cheflebrity Death Match – Anthony Bourdain vs. Paula Deen
So it appears that Tony Bourdain and Paula Deen are in a pissing contest. Well, this should be fun. FOOD FIGHT!!!!!!!!
Anthony fired the first shot in an interview with TV Guide saying that, “The worst, most dangerous person to America is clearly Paula Deen. She revels in unholy connections with evil corporations and she’s proud of the fact that her food is f—ing bad for you. If I were on at seven at night and loved by millions of people at every age, I would think twice before telling an already obese nation that it’s OK to eat food that is killing us. Plus, her food sucks.”
Tony, via Twitter, later said he was slightly misquoted, “My comment was actually‘worst, most dangerous to America cook on FN [Food Network].” Oh, yeah. That’s much better.
It was part of an article where TV Guide had asked Bourdain his take on a number of Food Network faves. He also voiced his distaste for Guy Fieri, Sandra Lee and of course his favorite whipping girl Rachael Ray. As far as Tony’s thoughts on Paula’s cooking I have to say that I’m a Southern chef who grew up one state over from Deen. I’ve never cooked like her and I’ve never known anyone who cooked like her. Most people in the South can’t afford that much butter.
Deen has not been quiet on the subject nor particularly honest saying, “Anthony Bourdain needs to get a life.” Just today she retorted in an interview with The New York Post. “You don’t have to like my food, or Rachael’s, Sandra’s and Guy’s. But it’s another 
thing to attack our character.” Oh no she didn’t go there did she? Paula Deen has been sued more times than Obamacare. Check that out HERE.
She continued saying, “I wake up every morning happy for where I am in life. It’s not all about the cooking, but the fact that I can contribute by using my influence to help people all over the country. In the last two years, my partners and I have fed more than 10 million hungry people by bringing meat to food banks.”
Deen zinged that Bourdain’s only contribution to society is “being irritable.” I think the folks at Doctors Without Borders would disagree with her. Bourdain has been one of their most vocal supporters.
Deen was kind of right. Smithfield donated roughly 150,000 pounds of protein to food banks across the country. Deen and her boys joined Smithfield in ten cities to help hand out some of the delivery. If you go by Paula’s “10 million” number then that means each person got about 3 ounces of meat. Merry Christmas.
Perhaps when she said 10 million what she meant was the dollar amount she’s been sued for, repeatedly. And for Tony’s part, his harsh words about Paula were nothing compared to his feelings on Sandra Lee, “Pure evil. This frightening Hell Spawn of Kathie Lee and Betty Crocker seems on a mission to kill her fans, one meal at a time. She must be stopped.”
Now, discuss it amongst yourselves. That’s what the comments section is for after all.
Review: The Sorcerer’s Apprentices
How famous and important a restaurant is El Bulli? When preparing for this assignment I typed “el b” into a google search field and El Bulli was the first thing that came up. That’s impressive. If you have dining there on your bucket list but you don’t yet have a reservation then you need to replace it with something else because in just over two months the most famous restaurant in the world is closing it’s doors.
From the El Bulli web site:
First of all we would like to thank everybody who has shown an interest in visiting us to enjoy the El Bulli experience during these fifty years as a restaurant. Also to all the professionals who have been part of the team and helped make it happen.
On July 30th 2011 El Bulli will have completed its journey as a restaurant. We will transform into a creativity center, opening in 2014. Its main objective is to be a think-tank for creative cuisine and gastronomy and will managed by a private foundation.
In 2009 Lisa Abend, Time magazine’s Spain correspondent for the past several years, spent an entire season in the kitchen of the little restaurant in Roses, Spain. She was the proverbial fly on the wall as a staff of 40 sum odd cooks developed the 31 course extravaganza that has made Ferran Adrià the most famous and revered chef on the planet. The result was the newly released The Sorcerer’s Apprentices: A Season in the Kitchen at Ferran Adrià’s elBulli.
She watched as a team of 32 stagiaires (apprentice chefs who work for no pay) invest six months of their lives just for the invaluable line on their resume, “worked for Ferran Adrià at El Bulli.” It is the culinary equivalent of walking on the moon.
What Abend captures extremely well are the emotions of the stagiaires as they discover that their tenure in Roses is nothing like they imagined. The El Bulli kitchen is unlike any they will work in the rest of their careers. At some point or another every single one of them will be vastly disappointed in the experience and rewarded by it.
Some will get angry. Some will be frustrated. Some will get laid. All of them, at one time or another will be bored. The most exciting dining experience known to man is quite possibly the most boring kitchen a chef could work in. That is but one of the ironies revealed in Abend’s book.
The author introduces the reader to many of the stagiaires who are gleaned each year from thousands of applicants. Another testament to the legend of Adrià, that each year 3000 chefs from around the world volunteer to work for him for free for six months. Their only compensation is sharing a small room with their co-workers and one meal a day.
If you are looking for the scandalous tales made famous in chef memoirs like Marco Pierre White’s The Devil in the Kitchen or Anthony Bourdain’s Kitchen Confidential you’ll be disappointed. But that does not mean the book is devoid of scandalous revelations.
For all of Adrià’s unquestionable creativity and skill and vision and genius and artistry he is apparently not a very good businessman. With 32 chefs working for free, a large number of servers who also work with out pay and an average cost of $350 a head for dinner at a restaurant with a reservations wait list years long, El Bulli is not exactly a profitable endeavor.
If you are a foodie or a chef you will find this book engaging and eye opening. It is well written by an author who smiths words that are eloquently lucid. It is a must read. And I’m not the only one who thinks so either:
“Abend is successful in conveying the intense pressure felt by the young stagiaires, while providing insight into Ferran Adria’s commanding but beneficent rule over his well-oiled machine of a kitchen.” Leah Douglas, SeriousEats.com.
It’s a fascinating glimpse into a culinary rite of passage, and the incomparable genius behind it.” Dan Barber, chef/owner of Blue Hill and Blue Hill at Stone Barns.
“This is a worthy addition to the literature of the professional kitchen and a pleasure to read.” Michael Ruhlman, author of Ratio and The Making of a Chef.
Abend and I have Tweeted back and forth since I received my review copy and I have told her that she is the envy of every food writer in the world. She assured me that is not the first time she has heard that and that the experience was a once in a life time event.
Color me green.
Inside Look: The Private Chefs of Beverly Hills’ Chef Sasha
Last week kicked off the second season of Food Network’s racy reality show The Private Chefs of Beverly Hills. At Big City Chefs, Beverly Hills’ premiere private chef placement agency, the only question is who is crazier: the chefs or the clientele? This group of talented chefs is on call 24-7 to cater to the exceedingly over-the-top, wacky, ridiculous and sometimes truly bizarre culinary clientele living the high-life in LA’s poshest neighborhood.
Last spring Chef Sasha Perl-Raver dropped by WTVC to answer 7 Questions (HERE) and thus gave us our first taste of the gang at Big City Chefs. We learned that Chef Sasha at age 16 no less started her own catering business. Since then she has graduated from USC with a minor in cinema, guest starred on the Lifetime drama Strong Medicine, was crowned Miss San Francisco, baked Lindsay Lohan’s 18th birthday cupcakes, been a senior writer for a Hollywood gossip web site and been named “funniest in LA” by a newspaper in New York.
So with season two under way there’s no telling what trouble our heroes will get themselves into. To help give us an idea of life in the Big City (Chefs) the ginger goddess returns to provide us with an inside look at The Private Chefs of Beverly Hills.
1. What emotions did you experience the first time you saw the camera crew at one of your catering assignments.
Abject fear. Then horror. Then fear. Then panic. Then excitement. And then fear again.
Cooking is such a delicate art. Having someone there to document the vicissitudes can be really tricky. One of the most important parts of cooking is failure, because that’s when you learn or are forced to be the most creative. But when you’re on TV, who wants to look bad? And then there’s just the fact that you’re being filmed, period. I still can’t watch the show to be totally honest. Whenever I see myself on TV, all I can think is, “Is that really me? Do I really look like that and sound like that? Yeesh!”
2. Can you contrast the demands of a regular catering client and the catering that Big City Chefs’ clients request?
They’re one in the same. The only thing I’ve noticed is that occasionally people will tone down their bad behavior on the show because they know they’re on TV and they don’t want to make a bad impression on the audience. So you’re catching people on a good day. How scary is that? Hahah!
3. Have you been “glamping” lately?
Oh hell no! I hate camping. Always have, always will. The happiest moment of my year was driving away from that camp ground and toward civilization. I’m not a “Roughing It” kind of girl.
4. Last season was quite successful, how is life different today than it was 12 months ago?
Nothing’s changed to be totally honest. I’m still cooking, still writing, still working hard. I do, however, get nervous when I head into a grocery store to buy something crappy like Marshmallow Fluff or Lucky Charms. I’m always afraid that’s the moment someone will recognize me. The shame. The shame of my Marshmallow Fluff habit.
5. Because of your duties with Big City Chefs you get to weave in and out of the Tinsel Town glitterati – who have you met that you never thought you would and who would you still like to meet?
Between my writing work and cooking work, I’ve been very lucky when it comes to that kind of stuff. I’ve interviewed everyone from Meryl Streep to John Malkovich, I’m friends with a few folks in the biz, and every now and again I’ll have a totally random but really rad celebrity experience thanks to an assignment, like last month I got to go to New York for The Social Network premiere and this morning I got to work out with Dan Clark who was Nitro on American Gladiators. That was awesome! I’ve also cooked and done parties for tons of big names. I remember once seeing Jessica Alba, Jessica Biel, Jessica Simpson, Justin Timberlake, Jeremy Piven and Jon Voight all chowing down on my food in one room. It was like Night of a Thousand Stars with J Names. I guess I’d love to cook a very private dinner party, if you get my drift, for Keanu Reeves or Alexander Skarsgard from True Blood. But probably the only celebrity I’d do just about anything to meet is J.J. Abrams. That guy rocks my world. Felicity and Lost?!?! I mean, are there even words for that level of genius?
6. So what’s a typical Private Chef’s shoot like?
When you were a kid, did you walk up to Santa Claus at the mall and pull his beard off? If I answer that question, it would be like seeing Dolly Parton before she gets her face on in the morning. Sometimes a bit of mystery is a good thing.
7. I know Manoushka has designs on her own stand-and-stir show. Would you be interested in doing an old fashioned cooking show?
Not only do I want my own show, I want cookbooks, a magazine, pots and pans, knives with my name on them, a line of packed foods, my own Girl Scout cookie; I want to be the next Martha or Mario. Obviously. We all do. I don’t think I’m telling tales out of school to say that it’s safe to assume all the chefs on PCOBH would love to have their own cooking show. Duh. Who doesn’t? Look at the people who compete on Next Food Network Star or Next Iron Chef. Having your own cooking show and becoming the next Rachel Ray is the new American dream it seems.
8. If someone wanted to cyber-stalk you where should they go?
They should check out my blog, www.myhollywoodbites.blogspot.com, my website, www.sashaperlraver.com, read my writing on NBC.com or SheKnows.com, or go to old-faithfuls like Facebook and Twitter. But I highly doubt anyone wants to stalk me. I can’t even get a boy to ask me out on a date. Sad face…and cheap ploy for more date invites. Ha!
Be sure to check it out as fellow PCO90210 chef Manouschka Guerrier answers 7 Questions HERE.
7 Questions with Manouschka Guerrier
7 Questions is a series of interviews with the culinary movers and shakers you want or ought to know better.
This week kicks off the second season of Food Network’s racy reality show The Private Chefs of Beverly Hills. At Big City Chefs, Beverly Hills’ premiere private chef placement agency, the only question is who is crazier: the chefs or the clientele? This group of talented chefs is on call 24-7 to cater to the exceedingly over-the-top, wacky, ridiculous and sometimes truly bizarre culinary clientele living the high-life in LA’s poshest neighborhood.
Manouschka Guerrier is the curvy, sultry femme fatale of the group. Her beauty blurs the line between classic and exotic. Perhaps too sexy to be a real chef? Not true. Though Manouschka is a former model, she is all about the food, oh and the single life. Chef Guerrier is chronicling her voyage from private to celebrity chef on her blog Single Serving. There you’ll also find some of Manouschka’s cooking videos to help you put that diva-spin on your next party.
Recently Manouschka was kind enough to answer 7 Questions. Ain’t she a doll?
1.How old were you when you first started to cook?
I started experimenting with flavors when I was 10, my poor brother was my first guinea pig & he still brings up my first attempt at making Chinese food when I was that age ev-ER-y chance he gets… terrible!
2. When did you decide that you could make food your career?
Food has always been my life but my career focus had always been in performing. Here’s the thing, as an Actor you don’t just get to come straight off a plane & land on a set. You work as a waiter, a bartender or for a catering service… something service industry related until you catch your big break.
Luckily, I worked as a bartender in this Hollywood hotspot & we catered A LOT of private events. I would sneak out from behind the bar & hang in the kitchen & the Chefs Brian Vaccarella & Keven Alan Lee would have me taste things & ask for my input & really nurtured me in understanding food preparation & presentation. They loved that I was like this sponge & we all benefited from me cruising by the kitchen & it was like an invaluable crash course in cooking school, those two changed my life. Using all this new food knowledge I started to cater intimate events for my wealthy & famous friends with my first company called “To Serve With Love” just to make extra money. I have a shoe & French cookware fetish… Mama needed some new babies, but I took it all really seriously about 2 1/2 years ago after I went through a craptastic breakup, lost my job of 9 years & a film I was supposed to star in fell through the week I was supposed to start shooting. At that time Oprah was touting this new book called “A New Earth”, I have ADHD so reading anything other than what’s on the Internet or bills is super hard for me. I’m the girl that waits for the movie to come out… HA!
Anywho, my friends were off to Honduras to chase whale sharks, I had a $1,000 weave & I’m Black… we’re not really into swimming with sharks, so I decided to join them to read the book sans distraction & regroup. 10 days later, I joined a girlfriend who was dancing for Cher. Cooked my butt off every day on this sick Wolf stove we had in our condo, everyone told me I should have my own show….
I started watching Food Network religiously for the first time while I was there. I really didn’t understand the allure of watching food on TV that you can’t eat?!?!? At that time, they were airing a Chefography marathon and THAT WAS IT! I knew exactly what I wanted to do with my life. Cook on TV. Long story, short, days into my 3 week Vegas adventure I got to meet Oprah Winfrey when she came to town to interview Cher & Tina & I got to thank her personally for getting me to read that book because I found my life’s calling. She wished me well on my journey & said “how cool is, it?” *swoon*. I came back home with this new purpose & immediately, playing on the newly single theme & just attacking this business venture on my own. I started a new catering company, shot a cooking show pilot with my friends Mike Kallio & Shannon Pope & launched a blog all under the name of “Single Serving”. I created a brand & the rest is history… well herstory!
3. Which chefs have influenced you the most?
When it comes to kitchen prowess, my Grandmother Olga & my Mother Jacqueline are who have influenced me the most & it wasn’t until my Grandmother passed 3 years ago did I find out she wasn’t just the best cook in the world, she was actually an accredited Chef who gave it all up to raise her six children & brought them all to this country by herself from Haiti. She put every single one of them into College & Universities like Cornell & Syracuse. She is my hero & I miss her madly. When it comes to kitchen savvy: Gordon Ramsay, Nigella Lawson, Anthony Bourdain & Tyler Florence keep me motivated & hungry for success in food & food TV.
They are all well versed in food knowledge & are dang sexy & super passionate while still being tangible. That is such an incredible gift to posses. What I also adore about them is their authenticity. Media is just bombarded with fakes & frauds but with them what you see is what you get & they make their audience feel lucky that they are sharing their lives with them & that’s why their audience welcomes them into their home, buys their books, cooks their food & eat at the places they recommend…. they’re amazing!
4. If you hadn’t followed this career path, what other career could you see yourself in?
Definitely something in the Arts. I’ve worked as a model, dancer, actor, music video girl, writer (I’ve sold 3 scripts), host… performing, like food, has always been a great love affair. The fact I get to combine both is amazing. I’m a very lucky girl.
5. What’s the highlight of your career so far?
There have been so many! Working for Big City Chefs & having our adventures documented for Food Network is pretty epic. The opportunities that have been awarded to me from this experience have been endless. We work like crazy & Tom Stieber is a fantastic boss. He’s super funny, supportive & honestly, I think of him as a dear friend. He really invested in me a lot this year. Another dear friend, Justin Howard, hooked me up with some super cool gigs like cooking for Selena Gomez’s 18th birthday, I absolutely fell in love with her Grandparents. They just hung with me by the grill all day to make sure I was ok… OH & her Mom makes this cheesy potato casserole dish that’s so ding dang good you might hurt your own mother if you ate it… HA!
He also got me a gig for Garnier hosted by Audrina Patridge & yes Miss Sexy Thang ate my burgers… awesome sauce! Thanks to Chef Stuart who’s also a Spokeschef (HA I love making up words) for Tupperware hooked me up with a gig to work alongside a woman I admire tremendously, superstar caterer & cookbook author Lulu Powers for a Bloomingdale’s event that was attended by Barbara Streisand, Donna Karan & James Brolin.
6. Of all the crazy things you’ve seen at Big City Chefs what’s the craziest?
Working for a White Witch was definitely the most bizarre experience I have EVER had both in & out of the workplace…. I tried to joke about it & told her I was a Black Witch, but I’m telling you I almost peed my pants the entire time!
7. What’s next for Chef Manouschka Guerrier?
The sky’s the limit, I tell ya. Tuesday, October 12th at 9 pm on the Food Network is the premiere of Private Chefs of Beverly Hills second season. I’m telling you this season is spectacular! The clients are definitely off the chain as opposed to last season & our culinary skills are pushed to the limits. I can’t thank the clients this season enough for what they inspired us to do & all those who are watching will not only be laughing their butts off but will be inspired as well. It really is a stellar season & I am so PROUD of everyone involved & kudos to Food Network for showcasing this side of our business. I am also launching a store on my blog with Opensky where you can buy all of my favourite things I always talk about directly from my blog JUST in time for this Holiday season. I am so thrilled with this partnership with Opensky & I’m honored that they would have me. I will be having a soft opening soon, but you can catch a sneak peek now on www.shopopensky.com.
I am also starting a Single’s cooking class which takes online dating, offline & brings you face to face as I teach you how to cook while you rotate on several dates called “Plate Dates”, It’s fun & sexy & takes the pressure off of online dating or even worse speed dating, where you have mere seconds to impress someone & you learn how to make a meal & possibly connect with someone you otherwise wouldn’t have thought you would have. I am also working on a project with my bestie & Single Serving cohort Shannon Pope, I swear without that guy I am NOTHING.
We are shooting a series for Single Serving that plays on the 7 Deadly Sins called 7 Single Servings. It chronicles 7 different aspects of one single character set in 7 sinful scenes with food. The first 3 letters in single is SIN & I’m not going to be made to feel like being single is a curse or a sin… it’s a lifestyle choice that I make no qualms about flaunting & I LOVE it! With Single Serving I want to empower other single women who are not single because someone left them, but because they chose to be allowing them opportunities to be incredible, powerful individuals that achieved all of their goals & wishes before they partnered up with the one they’re meant to share the rest of their life with. I’ll be releasing the series on my youtube channel & Facebook in less than 2 weeks. The images are amazing & shot by 3 super talented artists Diana Zollicoffer, Leyna Juliet Weber & Zak Zwerin… this thing is going to POP baby, get ready!
Can’t get enough of the folks at Big City Chefs? Check out my exclusive interviews with Chef Brook Peterson (HERE) and Chef Sasha Perl-Raver (HERE). The New Season of The Private Chefs of Beverly Hills Premieres Tuesday, October 12 at 9pm/8c.
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