Julie Anne Rhodes on the set
Doing a guest chef spot on a television show is not quite as simple as it looks. You don’t just show up to cook, unless your name happens to be Emeril or Martha (who have an army of people doing the grunt work for them).
Test run through
First I think about the menu and how the food will translate on camera. Is there enough color and texture? Considering this particular show will not air until fall, I had the additional challenge of finding ingredients that would be in season several months from now.
I like to do a tasting run through, making any tweaks to the recipe I feel may make it better. I’m also thinking about how to structure it to fit the time slot allotted. Then Guinea Pig #1 and I make lists, lists, and more lists. “Heavens to Betsy… I can’t bare to forget a thing!” It must be the Virgo rising sign.
The quest for the freshest and prettiest of everything
Time permitting, I also like to do a dress rehearsal. I’m thinking about what the camera will see apart from the food cooking, and ask myself “how can I keep it beautiful, yet relevant?” There is an art to arranging ingredients to entice and provoke the viewers curiosity. After all, the goal is to make them want to race into their own kitchen to recreate my recipe. Since they can’t smell or taste the food… it is crucial that it looks good.
Karla to the rescue
Off Guinea Pig #1 and I went to the grocery store when she let slip that she wanted to go to the music festival in Cochella for the weekend. Thankfully my friend Karla, from Karla’s Kreations sprouted angel wings, and drove in from Yuma to help with the heavy stuff.
Since my call time was at 7:15AM, and there would be an hour drive to Torrance beforehand… I decided this night owl would be wise to prepare the swap out (finished product) the night before.
Jewels getting ready for action
Propelled by numerous cups of coffee… Karla and I arrived on time, and set up.
More on getting ready to roll next time…
Harvest Short Rib Comfort
Buttered No-Yolk Noodles with Parsley