by Operation Foodie in View All Posts, February 10th, 2009
by FN Dish Editor in View All Posts, February 3rd, 2009
Greetings, Food Lovers!
This week we have Chef Anne Burrell in Studio A whipping up some of the most delectable dishes. I have to mention that last night after shooting the commercial/restaurant kitchen scene (you’ll recognize this from the opening of the show) we were presented with some of her chocolate mousse! It was out of this world – so rich, not too fluffy, and topped with perfect choco-covered espresso beans. The perfect treat to the end of a long (but very successful) day.
I followed this up with a cup of tea and conversation, courtesy Ms Wendy Waxman – a delicious orange & apricot herbal tea. Very relaxing.
And to think that was the end, ha! I went into our FN kitchen to chat with my friend Ricky (by the way, he makes an incredible Jamaican jerk sauce) and noticed a huge pot of chicken cacciatorre (my fathers favorite Italian meal). I inquired what we were going to do with all of these leftovers – Ricky handed me a plastic container and said “go for it”!! Needless to say, I called my father bragging – he has the recipe now and is very excited to try it out this weekend.
Today, Chef Anne is putting together some sandwiches and soups. In my opinion, the most comforting food on a chilly, rainy, New York day. I simply can’t wait to taste!
Kendra, Operation Foodie
by Operation Foodie in View All Posts, January 20th, 2009
While sitting in my cubicle today, my mind began to wander upstairs…soon my feet followed my mind, and I found myself in Studio A of Food Network, the largest studio in the building. This is where Rachael Ray tapes 30 Minute Meals, where Iron Chef America battles, where Guy Fieri takes big bites, where Sunny Anderson cooks for real, and unlike my cubicle, it’s where ALL the magic happens.
But the magic doesn’t happen all at once! After each show tapes, usually a couple weeks depending on the series, the crew breaks down the set and rebuilds for the next show. So there will always be just one show taping in the studio at one time. The question is…..who’s in there today?
Can anyone use their Sherlock Holmes detective work or their Spidey-Sense to figure out what set our crew is finishing for tomorrow’s shoot?
Associate Producer, The FN Dish
by Operation Foodie in View All Posts, December 11th, 2008
Just a short note…
Today, history is being made. Today, our busy Studio A is dark because our talent is heading down to Washington, DC. Everyday, we should set aside a little time to do something good for our communities, but, today, is a great day to start if you haven’t already!
Whether bringing a few cans of food down to the local food shelter, letting someone have your seat on the bus or train, baking a pie and bringing it to your neighbor, whatever. Food is the ultimate way (in my opinion) to show people that you care about their health, happiness, and well being.
Tonight, I’ll be attending a benefit for keeping New York’s food pantries stocked! Many pantries across the country are being hit hard because of the financial crunch. I cannot wait to bring in my cans and packages and mingle with like minded do-gooders.
Happy Inauguration Day!
Kendra, Operation Foodie
Operation Foodie here, with an insider look at production — on set at the Food Network Studios.
Just as recipes range from second-nature to baker-perfection, so does food television production. The dependents upon what make it a cinch vs. the need for more elbow grease vary… Shows like 30 Minute Meals are well-oiled machines that literally take about 30 minutes to shoot. The crew is small, Rachael is very low maintenance, the set practically builds itself, and the days fly by. These are what I consider the “Sunday Sauce” shows: consistently good and something the whole family finds comfort in.
Others take more managing, prep, and creative organizing. I call these the intricate “Turkey Mole” shows. The ingredients are particular, measurements precise, timing is specific, and attention to detail is immense. Our “Turkey Mole” shows range from the new, like Guy Off The Hook, to the veterans, like Iron Chef America. Crew sizes are much larger and there are a million things on the stove at once (literally and figuratively).
Guy Off The Hook was my first show in larger Studio A, and I recall how much prep work was required just catering for the audience. I was amazed at how much our team genuinely cared about the experience each guest would take home. From the moment Guy walked on the stage to wild cheers, I knew we’d achieved much more than we had hoped for.
That’s all for now! Back up to the studio to check in the crew for Tyler’s Ultimate!
~ Operation Foodie