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Big Timin’ It

StuartRebDonald's picture

This is the latest installment in a continuing series that
documents my personal quest to become the host of my own cooking show.
Since this is a relatively new “career,” there are no vocational
programs or community college courses to prepare me for it. From what I
have seen, the two most important elements in securing such a position
are passion for food and plain old dumb luck. Born with a passion for
food, I set out to make my own luck.

Big Timin’ It

Since I began actually writing about food for a living, my life has
been going well. Not only am I making seven and a half times as much
per article with Current than I made for that first one published by Lagniappe,
but the food editor for the latter has begun to mimic my style. My
work, it seems, has created a buzz as the cuisine articles are what’s
driving the success of both ‘Zalea and Current.

One summer day I get a call from ‘Zalea’s editor. Two
appearances have been booked for October featuring cooking
demonstrations from Food Network Chef Bobby Flay. The magazine is a
sponsor of the event and, therefore, has been granted an interview with
the Iron Chef to help promote the event plus his latest publication, The Mesa Grill Cookbook. I have been picked to conduct the interview.

Meanwhile, the meeting with the production company went well. Over
wings and beer I meet the other members of Wade’s team. We hash out our
different ideas for a cooking show called Coastal Cuisine and we are
all on the same page as far as concept. The only thing standing in our
way is financing. We need advertisers.

Each of us sets out to make contact with
potential advertisers, something that is easy for me since I am already
traveling the area talking to winery owners, chefs and shopkeepers
anyway. If I feel the potential for selling advertising for the show, I
get the contact information to Wade; he’s the money man. The wheels may
be moving slowly but they are moving.

Finally the day approaches for the interview with Chef Flay. Because
of my history in the entertainment industry, I am never phased when I
get around famous people from that world. I performed publicly for the
first time when I was five. Had the lead role in a play when I was 10
and have done a smattering of TV over the years. I’ve shared the stage
with some of New Orleans’ legends and gotten a standing ovation at the
Grand Ole Opry House in Nashville. I’m in my element around
entertainers. World class chefs, on the other hand, are a different

Bobby Flay is a very influential chef and I count myself among the
influenced. His bold style when it comes to the spicy flavors of the
Southwest speaks to my natural tendency towards foods with strong,
accretive flavors. I have long admired his blend of simple proteins and
complex sauces. I guess it can be said that he presents his New World
creations with a French accent.

There is also the public image to contend with. Flay has long been
labeled arrogant and intense, a typical cocky New Yorker. Not a New
Yorker in the way that Rachael Ray or Mario Batali are New Yorkers,
people who’ve moved to the city and adapted. No, Flay was born in
Gotham and has lived virtually his entire life there. And I am a food
writer from Mobile, Alabama who has learned the bulk of his food
knowledge from watching TV chefs like Bobby Flay.

A wave of anticipation rushes over me as the world’s most famous
area code appears on my cell phone. I answer and hear a woman‘s voice,
“Chef Bobby Flay for Stuart Donald.”

“This is Stuart.” I reply.

“One moment.”

“This is Bobby.”

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Anonymous's picture
Hey, that's a very engrossing account. Pls continue with the series. I want to know the next thing that happened between you and Bobby Flay.
StuartRebDonald's picture
I have written two more installments since and just forgot to post them here. Will get right on that. Feel free to check by for more of my writing.
Anonymous's picture
what happens next ?
Anonymous's picture
The suspense is killing me .. .
StuartRebDonald's picture
The actual interview went well. The only thing of note was that even though he told me to call him Bobby my kitchen etiquette kicked in and I kept calling him Chef. 15 minutes on the phone hardly cancel out for 20 years in the trenches. I found Bobby to be very casual, a genuinely nice person who just happens to be in a position that affords him little time. Yet he was willing to talk to me about food as long as I wanted. I also got free tickets to the demo he did in town. Had I chosen the early demo instead of the later one I would have had the chance to eat lunch with him. The morning of the demo my editors set-up a meet and greet luncheon between shows and I missed it because I wanted to sleep in. ARGH!
Big Timin’ It