Diary of a Wannabe TV Chef Pt. 14
This is the latest installment in a continuing series that documents my personal quest to become the host of my own cooking show. Since this is a relatively new “career,” there are no vocational programs or community college courses to prepare me for it. From what I have seen, the two most important elements in securing such a position are passion for food and plain old dumb luck. Born with a passion for food, I set out to make my own luck.
New Chef in Town
Roughly a month after I am hired as the executive chef at Mars Hill the church that owns the cafe brings in a new general manager to oversee the operations. That’s a load off my shoulders. The FOH manager is a great guy who works hard but doesn’t have management in his blood. He’s not comfortable being the bad guy. The new GM is perfectly happy being the bad guy if needed. With a new management team in place we were ready to resurrect this noble enterprise.
My job was revamping the menu. I had to make flavorful food that was “wholesome and healthy” and have it out the window in 10 minutes. Well there is nothing healthy about pasta Alfredo plus it took way more than 10 minutes to prepare. Gone. The jerk yellow fin tuna wrap with mango salsa? Though delicious it was hardly ever ordered and therefore led to a lot of spoilage. Gone. The sweet potato hash brown – oh yeah, those were staying. Also gone was the nastiest potato salad ever. Not gone (but should have been) was the nastiest chicken salad ever; it was the one recipe I was forbade to alter.
In just a few weeks the word was out that the food was faster and tastier so people began to notice oft forgotten Mars Hill Cafe once again. Word of mouth is great stuff, press is even better. One day the general manager informed me that the local food editor was coming in to do a story on the cafe’s turnaround and mission. He also informed me that one of the local TV stations wanted me on to demonstrate a dish or two.
That’s right, I was being asked to cook on TV. And here it is, my first ever appearance as a TV chef:
Have you missed previous installments of the Diary of a Wannabe TV Chef? No worries, you can always click the button at the top right on the menu bar entitled “WannabeTVchef Diary.” Or just click HERE.
Review: Hungry Girl
I finally got a little more quality time with the Cooking Channel so I am attempting to review several of the shows I have not seen. This time around Hungry Girl.
Lisa Lillien has lived the food blogger’s dream as well as just about anyone. She has a popular web site, 1M+ news letter subscribers, a best selling book and now the crowning achievement we all strive for, her on TV show. Here’s a blurb from said web site:
Approximately 1,000,000 fans eagerly wait for Hungry Girl’s recipes, tips & tricks each weekday. What started as a daily email to friends and family has turned into a nationwide, multimedia phenomenon! In addition to the almost one million die-hard fans subscribed to her daily emails, Lisa also reaches millions more with weekly columns on WeightWatchers.com and Yahoo!, regular contributions to Redbook magazine and recurring appearances on the television shows like Rachael Ray and Extra.
Lillien’s focus is on low fat, low calorie fare that is easy for the home cook. Think of her as the love child of Rachael Ray and Ellie Krieger with a splash of Melissa D’Arabian. Her energy is understated not unlike Micheal Chiarello but with a definite soccer mom sensibility.
The show is shot in a style that is reminiscent of Food Network in the late 90’s. The set looks like a mash-up of shows such as Sara’s Secrets, Caprial’s Kitchen and the early years of 30 Minute Meals. The cinematography is quite good and each episode packs a lot of information into it. Lillien has a bevy of tips and substitutions that help lower fat and calories while still maintaining food that is appetizing. All though this may not be the kind of show to inspire professional chefs it is a great instructional series for the home cook. It’s the kind of show that sister Food Network was built on.
Lisa is currently doing a book tour in support of her newest release 300 Under 300: 300 Breakfast, Lunch and Dinner Dishes Under 300 Calories. To see if Lisa is headed your way check out the tour dates HERE.
Review: Chinese Food Made Easy
I finally got a little more quality time with the Cooking Channel so I am attempting to review several of the shows I have not seen. This time around Chinese Food Made Easy.
Cookbook author and host Chin-He Huang is a delightful guide through the world of traditional Chinese flavors. Unfortunately very few Americans have ever tasted real Chinese food as most of the things found on the buffets are actually American food with Chinese flavors, not the same thing. Huang does a wonderful job of explaining the nuances of Chinese cuisine.
Chin-He artfully explains the flavor profiles of the diverse and sometimes peculiar ingredients common to the cuisine. Her style is polished without being pretentious and she makes her food seem approachable. Her mastery of the wok is a pleasure to watch. Wok cooking is both simple and complex. I can have you churning out tasty stir-fry in just one 30 minute lesson but it takes years to actually perfect the style.
On the particular episode I watched entitled “Family and Friends” Chin-He packed a ton of show into just a small window of time. At one point she visited a farm specializing in Chinese vegetables only to find out the owner of the farm had never tasted anything he has grown. His first taste of his produce came in the form of a hot and cold salad.
The final segment she was showing a friend a few recipes in anticipation of some old friends dropping by for a visit. During the segment the old friends arrive only to be Chin-He’s parents who had been away in Taiwan for months. Huang broke into tears at the happy reunion. Then came another knock at the door and in walked Chin-He’s brother and his wife all the way from Saigon. It was very touching as homecomings often are.
Chinese Food Made Easy is another of the Cooking Channel’s BBC imports. Though I am not fond of Cooking Channel outsourcing their programming when there are ample wannabe TV chefs right here in America dying to share knowledge in an original way but I have to admit that most of the shows they have aired are pretty good. File Chinese Food Made Easy into that category. One thing I wish Cooking Channel would do with these imports is start subtitling the measurements. The metric system is never going to catch on here.