by Fay in View All Posts, December 17th, 2008
by Operation Foodie in View All Posts, December 11th, 2008
The people populating your typical set for a Food Network show generally wouldn’t be winning a lot of fashion awards. The crew has a lot of running around to do, and let’s be honest, we didn’t get into this line of work to wear suits and skirts every day. But one notable exception to this rule could be found on the set of Ask Aida Season 2: Executive Producer Irene Wong. It doesn’t matter that the set is an obstacle course of fat cables, Irene will be wearing heels. Tall heels. I rarely seen her in pants, let alone jeans. Fabulous dresses, killer boots, hair perfectly in place. In short, Irene brings the style and puts the rest of us to shame (she’s the Susie Fogelson of the set).
As an example contrast this pic of Irene on set (pic on the left) with with a shot of a more typical wardrobe choice (pic on the right)…
Personally, I think the sneaker selections of Executive Producer Bob Larson and myself are pretty sharp and certainly practical, but I think Irene made us all feel pretty slobby that day.
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