From Chef to Celebrity Chef

Stuart Reb Donald cica 1989Years ago I was working a nondescript job for one of those big American corporations where individuality and creativity are frowned upon.  It was a demoralizing job for anyone but I especially hated it.  You see I am a creative person, always have been.  I earned college scholarships in both music and drama.  Most of my professional life had been spent in music and music’s better paying cousin “restaurant work.”

In my life I have also worked as a rhythm guitar player, jazz trombonist, pet store clerk, paintball referee, campus cop, web designer and rental car agent.  But I had always done well in food service having held every position from dish washer to general manager.  Everything, that is but a chef.

So for some reason seven years ago my subconscious mind sent me a message via the dream world, “Be a chef.  And not just a chef either, one of those chefs on TV.”  In the dream I had started a web site called Wannabe TV Chef where I posted my writings about food, shared my cooking videos and shamelessly pursued celebrity chef status.  The next day I registered the domain name.

Stuart Reb Donald todaySince then I have made pretty good progress.  I have published two cookbooks, written hundreds of articles for newspapers, magazines and online media, worked as a sous chef at a high-end steak house and at a catering company, I have been the executive chef of a neighborhood restaurant, failed to win multiple cooking contests and I have even made a handful of TV appearances.

Some of those food articles have been interviews with the likes of Bobby Flay, Ted Allen and Michael Symon – all Food Network stars.  Among my cell phone contacts you can find the numbers for producers with Oprah, Tyra Banks, ABC News and a couple of people with the Food Network.  I’m on a first name basis with Average Betty – I call her Av she call’s me Wanna.

I’m not bragging, mind you.  I’m just pointing out that I’m about as famous as a person can be and still not have anyone know who he is.  That is bound to change and when it does you can honestly tell people, “I remember when he was just a food blogger; he sucked then, too.”

next food blog starBut before you can brag that you “knew me when . . .” you have to help me get famous first.  That’s why I have entered the Foodbuzz “Next Food Blog Star” Contest.  A premium gig like that is just what the doctor ordered.

Revamped: BBQ Pitmasters Season 2

According to TLC’s web site the new season of BBQ Pitmasters will have little resemblance to it’s inaugural season.  In season one, Pitmasters followed the nation’s top meat smokers on the ultra competitive Kansas City BBQ circuit.  This year, well …

“The competition to become a Pitmaster just got more heated. BBQ Pitmasters is back with a whole new look and whole new format. The show now pits teams against each other in a series of challenges – all under fire to win the title of BBQ Pitmaster. The teams will have to impress an expert panel of judges who will pick apart each contestant as they vie for the grand prize.”

Myron Mixon on WannabeTVchef.comJudges for season two include season one break out star Myron Mixon.  Myron never met a a rib he didn’t think was inferior to his own.  Mixon made his mark on season one by being very critical of his competitors and the judges.  He was very critical of everything really except his own BBQ and his wife who it was clear from candid footage is the light of his life.  Myron is opinionated, foul mouthed and one of the foremost experts in the world on traditional American BBQ.

Warren Sapp on WannabeTVchef.comWarren Sapp is a hall of fame football player.  He has also proven he can dance (sort of).  But what Warren really excels at is eating.  Sapp won a National Championship with the Miami Hurricanes where he played on a star studded team that included linebacker Ray Lewis.  In the NFL, Sapp was the cornerstone of the legendary Tampa defense that brought the city it’s lone Super Bowl victory.  If there is anyone better suited to set Mixon straight I’d like to know who it is?

Art Smith on WannabeTVchef.comThe final judge is cheflebrity Art Smith.  Art has been a contestant on Top Chef: Masters and a judge on Iron Chef.  He has cooked for Presidents, governors and foreign dignitaries.  He also authored the award winning cookbooks Back to the Table and Kitchen Life (both available at amazon). But Smith is best known for having been Oprah’s personal chef.  Clearly Smith has the culinary acumen but the question is if his Truman Capote-esque persona can stand up to the machismo of the other two judges.  That may be the dynamic that makes this show stand out.

So will the new format attract more viewers or alienate the established, predominately male fan base?  The new season of the revamped BBQ Pitmasters premieres on Thursday August 12th at 10/9 Central on TLC.

Review: The Coconut Oil Miracle

The set-up to this simple book review is a little long.  Bare with me, there is an amazing payoff.  The issues of health are quite complex and we simply can no longer afford to sum them up in 300 words.

For decades now Americans have mistakenly associated “skinny” with “healthy.” They are not the same thing. You can be perfectly healthy while still sporting a belly roll. Six packs abs, though sexy, are usually the result of dehydration. However, you will be healthier if you reduce the excess body weight and that, unquestionably, is where the confusion comes in.

Actual Fake Newspaper HeadlineIn their quest to get your attention the national media comes up with headlines that confuse health issues.  For instance, the media has erroneously reported that salt causes heart disease, hypertension and any number of ailments, not true at all.  What research has determined is that salt aggravates existing conditions but there is no evidence that it causes them.  Salt can aggravate  high blood pressure doesn’t sell newspapers like Salt, the silent killer.  The downside is there are idiot law makers out there that only bother to read headlines when deciding public policy (yes I am talking about you, New York State Assemblyman Felix Ortiz).

One of the most egregious examples of the national media twisting scientific research in pursuit of the almighty dollar is the assault on fats that began in the early 1990’s.  First they reported that we should eliminate all fats from our diets.  When enough nutritionists complained they revamped it to say that saturated fats were evil and we should eat more unsaturated fats.  What science has determined (and the media ignored) is that it is not an issue with fats at all.

It is all about fatty acids – a fatty acid is a carboxylic acid consisting of four or more carbon atoms connected by a unbranched aliphatic tail called a chain.  These chains can be short, medium or long.

Does that sound confusing?  It is.  And simply put the average journalist cannot comprehend it, not without studying the science involved anyway.  Therefore we get summaries like, “eliminate saturated fats from your diet.”  Our bodies require two types of fatty acids to perform properly, Omega 6 (usually found in saturated fats) and Omega 3 (usually found in unsaturated fats).  Obesity occurs when there are significantly more Omega 6’s than Omega 3’s.

One of the casualties of the assault on fats, aside from the truth, is the assumption certain botanicals are bad for you because they are high in them.  Avocado springs to mind.  For most of the 90’s we were told not to eat avocado because it has too much fat.  As it turns out, avocado is quite healthy.  Another item we were told to avoid was coconut oil; it’s a saturated fat.

The Payoff

Bruce Fife, a certified nutritionist and naturopathic doctor, has written an eye-opening book on coconut oil and its unmatched health attributes.  The medical shock journalists are right, coconut oil is a saturated fat, but, as Fife explains, it is a remarkably healthy one.  In The Coconut Oil Miracle (Avery, 2004), Fife examines the science the media has chosen to ignore.

The author explains the three kinds of fatty acid chains in depth, short (olive and canola oil), long (butter, lard) and medium (coconut oil).  He illustrates how medium chain fatty acids (MCFA’s) have been proven to promote weight loss, defend against heart disease, cancer, diabetes, and arthritis, prevents premature aging of the skin, bolsters the immune system and can even improve digestion.

As it turns out pan fried chicken cooked in coconut oil is is better for you than grilled chicken.  Gravy made with coconut oil and organic flour is better for you than gravy made with low sodium stock and corn starch made from genetically modified corn.  What’s even better about cooking with coconut oil is that the taste and texture are exactly what you would expect with unhealthy fats.  There is no coconut flavor either.

Coconut oil does have its drawback though it is mainly functional.  It has a low smoke point, 350 degrees, which is too low for most deep frying.  Seafood should be fried at 360 to 375.  You can deep fry at 350 but do not expect your batter to be as crispy (this can be helped by using rice flour instead of wheat flour).  Breaded items tend to do ok.  You can use coconut oil for anything you sauté.

Fife relies on tons of research citing each by name so you can check the results yourself.  There have been countless studies done on isolated cultures in the Pacific where coconut makes up a large portion of the daily diet.  The findings reveal that these societies have an astoundingly low occurrence of cancer, heart disease and diabetes.

The Coconut Oil Miracle is an example of the kind of research each of us should be doing ourselves.  Trusting in hit-and-run journalism in magazines and on the nightly news has done more harm than good to our society.  Fife’s book is a testimony to proper research but it does have one drawback, the recipes.  I have tested a few and they have been at best okay and at worst an utter disaster (like the coconut oil mayonnaise).

This does not surprise me.  Most nutritionists I have known do not care if something doesn’t taste good or has a funky texture as long as it is healthy.  If this were not true it is doubtful anyone would have ever had to endure a rice cake or tofu.  The key to cooking with coconut oil is to simply use it where you would other fats, especially saturated fats.  Fried chicken , biscuits, gravy, et al can be a part of your everyday diet if you use coconut oil.

If you are serious about eating healthy then you need to stop relying on articles (like this one) and start reading books (like The Coconut Oil Miracle).  You have to do research – in-depth, time consuming research – otherwise don’t bother.  Eat whatever you want and suffer the consequences because flowing from one fad to another is far worse for you than just not giving a damn.

Other suggested reading to help you do your own research:
The Man Who Ate Everything by Jeffrey Steingarten
Women, Food and God by Geneen Roth
Substitute Yourself Skinny by Susan Irby

Never Diet – Change Your Lifestyle

NEWSFLASH: Diets do not work. There are no shortcuts!

At least no healthy ones, anyway. Sure you can have some hack stick the business end of a Oreck in your gut or take enough appetite suppressants to wire your central nervous system but you will not be any healthier. Diets do not work. Diet is the key. When you read of the latest diet you are not hearing about diet, you are hearing about a fad and none of them are healthy.

“What about the Mediterranean Diet,” you may ask, “Isn’t that supposed to be healthy?” When the phrase Mediterranean Diet comes up it does not mean a weight loss program, it means the diet of the people of the Mediterranean Sea.

What they eat everyday of their lives and yes that is as healthy as you will ever find. There are tons of studies that show us a lifetime commitment to eating more whole grains, fruits and vegetables and a decreasing emphasis on animal protein (fish first, then poultry, and finally beef/goat/lamb/dairy/etc.) and sugar is the way to go. Add in the proper amount of exercise and you have the recipe for a healthy life. Do not do this and nothing else you do is healthy. Proper diet and exercise is the way to go.

But the endless cycle of weight loss/weight gain is worse for your body than toting around that spare tire. Need to know more about the Mediterranean Diet? Check out the American Heart Association’s research.

Follow Stuart via “the Online”

Sip & Chew with Mike and Stu

Add to Google


Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

Stu’s Latest Kindle Single is Just $2.99

Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up


Subscribe to this blog

Enter your email address:

Delivered by FeedBurner

ISO 9000 Culinary Arts Certification