So I was at the Wine Center today helping the executive chef rehearse the cooking demo he'll be doing on TV in a few weeks.
Cooking on TV is not easy. We'll have about five minutes to show viewers how to make a sweet potato gnocchi, while simultaneously discussing wine pairings, encouraging people to drop by the tasting room and fielding questions from the TV show's hosts. Not to mention worrying whether the burners will be hot enough so that the gnocchi actually becomes gnocchi, and not a big pile of orange mush.
I know rehearsing this stuff is part of my job, but I still feel really stupid when I have to role-play, which is what I had to do today. I had to pretend I was a TV show host, do cheesy introductions and try to come up with the most random questions I could so our chef would be prepared.
Luckily, he is a pro, and it only took us two tries and one mushy gnocchi dish to figure it all out. And practicing was fun, despite my poor acting skills.
And I got to go home with a goodie bag: The chef found out how much I love mushrooms, and he sent me home with some porcini, yellowfoot chanterelles, candy caps, wild oysters, hedgehogs and pig's ears.
I love people who love food.
Cooking on TV is not easy. We'll have about five minutes to show viewers how to make a sweet potato gnocchi, while simultaneously discussing wine pairings, encouraging people to drop by the tasting room and fielding questions from the TV show's hosts. Not to mention worrying whether the burners will be hot enough so that the gnocchi actually becomes gnocchi, and not a big pile of orange mush.
I know rehearsing this stuff is part of my job, but I still feel really stupid when I have to role-play, which is what I had to do today. I had to pretend I was a TV show host, do cheesy introductions and try to come up with the most random questions I could so our chef would be prepared.
Luckily, he is a pro, and it only took us two tries and one mushy gnocchi dish to figure it all out. And practicing was fun, despite my poor acting skills.
And I got to go home with a goodie bag: The chef found out how much I love mushrooms, and he sent me home with some porcini, yellowfoot chanterelles, candy caps, wild oysters, hedgehogs and pig's ears.
I love people who love food.
4 comments
Oh yum, yum, yum, I'm jealous. Mushroom HEAVEN!
if i'm laid off, can i please come work in your industry?
xo,
shaya
Aren't mushrooms awesome? And all this rainy weather means wild mushrooms galore! We'll probably go on hike soon if you're interested.
And yes, Shaya: Join us.
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