The food looks delicious, but I have always wondered where Brian and Lisa shoot the cooking segment. Turns out, it's a very interesting story. Brian graciously agreed to tell us all the behind-the-scenes goodies.
I have guaranteed lunch plans once a month.
During each visit, we make four recipes. Lisa and her sister, Michelle, spend a couple of days buying the ingredients and preparing the recipes before we shoot them. They toil in Michelle’s kitchen to make sure the recipes are ready for prime time, making tweaks and planning out the prep work so we can make them easily on television. They have about 23 billion little bowls and dishes to hold the ingredients (I’m glad I don’t have to wash all those dishes after we shoot the recipes). They dutifully put Cling Wrap over each one and group them by recipe.
John and I arrive at Michelle’s telegenic kitchen around 10 a.m. While John sets up his lights and camera, Lisa and Michelle bring out the ingredients for the first recipe. They know the order in which we’ll need the ingredients, and they set them out on the counter. Lisa and I start preparing the dish, stopping occasionally so John can get some close-up shots of the prep work. We’ll usually put the first dish in the oven, letting it cook while we begin doing the next recipe. When we’re finished preparing the second recipe, we’ll take the first dish out of the oven and record the part where I taste it. The second dish cooks while we begin preparing the third recipe, and so on.
Lisa and Michelle may have missed their calling as logisticians. They are excellent managers of materials and time. A couple of months ago, John was on vacation and I was able to get another great photographer, Greg Clark, to go with me on the recipe shoot. The assignment desk needed Greg to shoot a story with reporter Bruce Mildwurf in the early afternoon. I told Lisa and Michelle that we’d have to hurry through our recipes as quickly as possible so Greg could get back to the station. They responded with lightning-quick efficiency and precision. We did four seafood recipes in about 2 ½ hours.
She’s introducing me to a new world of culinary delight, but I proceed with caution. If I’m not careful, I’ll have to start marathon-training with WRAL anchor Kelcey Carlson in order to keep my waist within the confines of my slacks.
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