Always be nice to the assistant by Christine in View All Posts, June 18th, 2009
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As Bob Tuchsman’s assistant my job is to manage his schedule (i.e. make sure he’s on time for meetings) and keep my eye out for the next big talent. Which is easier said than done since: A) Bob has a schedule that rivals that of President Obama and B) There is only one Rachael Ray. I’ve been his assistant for 2 and ½ years, and let’s just say that I’ve learned more than a couple of things:
1. Bob’s phone line is not the complaint hotline.
Yes, I know that your upset that Emeril was canceled, and I’m sorry that you’re having difficulty finding the latest Unwrapped episode, but calling the network and asking to be transferred to Bob Tuschman’s office isn’t the best way to getting your complaints heard. We have a complaint hotline, and the number is (865) 560-3663…for my sake, please use it.
2. It is a lot harder to be a Food Network Star than you think.
A lot of people come up to us on the street and say they should have a show on the Food Network. But they might think otherwise if they really knew what went into it. The 30 minute cooking show that you see on television actually took 12-14 hours to shoot…and imagine having that to do that for weeks on end…. AND then add all the media requests and other promotional obligations that are required of the chefs. Believe me – it’s not all chopping and yummo’s.
3. We aren’t supposed to have a favorite but I do…
…and her name is Sunny Anderson. Not to say that all of the other talent on are network aren’t amazing, but Sunny was signed around the time that I started working here, so I’ve been able to see how she went from obscurity to the star that she is today. So make sure you watch her show (if you don’t already)!
4. Even when you work for a TV network, it can be difficult to get your idea on the air.
The Programming department is made up of 13 opinionated people with very different personalities and viewpoints. It’s rare that we all come to agreement on a topic. But the great thing about this network is that the assistants here are actually encouraged to pitch our ideas and potential talent to the executives. Thus, giving us the chance to show chefs who we believe in and think would be great for the network. So in conclusion and most importantly….
5. Always be nice to the assistant.
You never know where your submission tape might end up and having a positive attitude when you deal with assistants, always makes it easier for us to champion your cause.
Christine, Bob Tuschman’s Assistant