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About Chef's Studio In the early 1990's we began looking at the idea of a TV network for Chef's and professional foodservice. It was hardly surprising as being in Orlando, Florida we were surrounded by thousands of cooks, chef's, hospitality and foodservice people catering for the 30,000,000 or so visitors arriving each year. Florida was a rich and fertile ground for culinary material.
Later we flirted with a set designed for cooking shows at the Nautilus Studios up in Lake Helen. This was a custom designed cooking show set in a huge hidden movie studio complex, but when they designed the studio someone skimped and used a single metal roof. When the afternoon rains came it was impossible to hear anything, and in summer the air conditioning needed to be run at full power. In 1995 the move was made to outside of New York and the availability of low cost TV Studios was left behind. Fortunately a fully equipped TV Studio was found in an unlikely place, at a Nuclear Power Station. The goal of Chef's Studio had changed too, and focused more on training, and pulling together Chef's TV. The focus moved to outside a studio and towards meeting, interviewing and showcasing chef's and their culinary successes.
Online Chef's Studio was known throughout the world for the work in Orlando, New Orleans, New York and now around the Chesapeake Bay. It draws from the input of many of the world's experts. For ten years Alan Simpson has met and interviewed hundreds of the world's leading chef's, as well as many more young and upcoming chef's determined to make their mark on their chosen profession. He has also met the entrepreneurs whose visions have become the household names in dining and entertainment. Without exception all have been happy to pass on the secrets of their success to newcomers to the culinary arts, and culinary tourism.
Graham and his wife Trina have created nearly 2000 TV programs, and a whole shelf of books. His Galloping Gourmet programs are still seen in the far distant corners of the world, and he continues his writing. Today his message is more of an evangelical approach to better, and safer living, the result of a long and interesting life in the spotlight. His ability to change lifestyles when faced with the pressure of success and fame should be noted by all the spoilt brats of today, filling the news channels with their sorrow stories. An excellent evening, and my sincere thanks for all the good advice.
Whilst it does not phase him that a razor sharp blade is rapidly chopping a fraction of an inch from his knuckles, it certainly caused me to get very nervous. Martin is a very helpful and knowledgeable guest to interview, and with the influence of China increasing in the world, a good person to advise on how to entertain Chinese guests. But the interviews have not only featured chefs, they have included leaders of the food and food service industry, farmers and growers of produce, and a whole spectrum of "behind the scenes" experts from fishermen to blenders of olive oil.
Over the years many of the worlds leading winemakers have been interviewed, and their advice has enlightened the palate of audiences. The creations of celebrity chefs would be worthless unless they were supported by a whole army of dedicated professionals, to bring them the products and produce to enable them to create their dishes. These unsung heroes are an essential part of the "Food Chain" and in the glare of celebrity publicity for TV Chefs are often overlooked.
Along with leading media celebrities they judged the Jack Daniel's World Champion Invitational BBQ Competition, and later the Grand Ole Oprey competition in Nashville. From formal Diplomatic Banquets to BBQ in the home of Country, and Whisky is certainly a testament to the professional interest in food. The visits to the many BBQ events and the drives through the back roads of the South gave a unique insight into the food and culinary traditions of America. At each remote location examples of rubs, marinades and sauces were obtained and eventually over 400 unique products brought back to the studio. Along these culinary trails the importance of Artisan production became understood, from bread, to cheese, wine and traditional recipes not found in the cookbooks. The many visits to smokehouses and interviews with smokehouse owners gave an interesting insight into the meats, cheeses and other traditional smoked delicacies found on the deli counter.
Sam Edwards took us inside the smokehouses, chilled us in the curing houses, and gave us a thorough grounding in the procedures, and science of getting the best Ham on to your table. These experts are often overlooked in our obsession with the celebrity chefs seen on TV, for without their years of expertise there would be no raw material to create the dishes by the chef's. The skills of these traditional food processors are being lost as giant factory processing plants are replacing time honored slow curing, with quick chemical fixes. The long term effects of these chemicals on our bodies is anyone's guess. It's only by visiting these disappearing family businesses that the old traditional techniques can be found. To achieve these interviews it is often necessary to travel far and wide, off the beaten track, which in itself provides many more opportunities for finding that unusual interview.
We did not neglect the world of wine and met with Gina Gallo, and with representatives from 150 wineries around the world who brought an impressive range of fine wines. The paring of seafood and wine, as well as the cooking of seafood in wine was high on our agenda.
.The exploding growth of wine making in every State means the interviews with these world class wine makers, and their laying out the history behind their brands resonates with an audience much larger than the traditional chefs and new trainees in the culinary arts. Many small businessmen welcome their advice and guidance. We have been fortunate to have had many of the world's top winemakers pay us a visit, including those from as far afield as Australia, France, Germany and the Far East.
These small farmer/winemakers are often at the mercy of well meaning, yet short sighted politicians who do not understand the effort, and value of their work. They do offer an insight into the many unusual varieties of grapes, and wines of interest to a Chef seeking to explore the unusual, and experiment with flavors, and Tastes of the World. We are always looking for that unusual story, that unusual interview, and in visiting that one-of-a-kind establishment that someday may become the trend setter. But few will know their names, not so with the top TV Chef's such as Emeril Lagasse.
One interesting fact was that most resorts suffer for many months, even years after a disaster until the quality of food returns to it's original standard, but in New Orleans it is better than ever. The chefs can pick and choose the best produce and supplies, the pressures of the usual high demand being a casualty of the hurricane and floods. Emeril is an excellent example of how chefs have become "Rock Stars" as well as keen businessmen owning what amounts to a culinary empire, all the result of his dedication to the then fledgling Food Network. But being a high profile celebrity does come with many critics, and the outspoken criticism of Emeril not spending enough time helping New Orleans recover was heard in many circles. One wonders if Donald Trump would receive the same degree of criticism from New Yorkers for running his nationwide business empire after a disaster in New York City. Fame has it's downside.
Anthony told us the story of Katrina, the aftermath and how the kitchen staff were decimated from 35 to the current 11 and that includes some sent down from other Omni Hotels specially for the event. Anthony compared the Hands-on style after Katrina to the Executive-style, "You roll up your sleeves and start working." Despite the lack of supporting hands he pulled off an outstanding six course banquet. Sitting down with these real chef's who do not have the luxury of legions of food stylists, sous chef's and producers managing every aspect of their on-air image is of much more value to the audiences than constantly focusing on the same handful of media stars. The chances of innovation and finding new trends does not come from hearing again and again how Wolfgang Puck and Rachel Ray made it! The threat of over exposure is very real, and the vast pool of upcoming culinary talent gets discouraged and moves elsewhere.
Shortly after Ruth visited us we started planning a new home for Chef's Studio and Chef's TV. The concept was to develop a food tourism center alongside the Chesapeake Bay in rural Maryland. The site recommended was at Easton, on the Eastern Shore. In 2003 Chef's Studio moved over to the Eastern Shore and began developing plans for two studios, adjacent to the airport. The politics of rural Easton, and Maryland caused us to abandon the plan, and although a Philadelphia Studio was opened in 2007 this too was shelved in 2008 as the economic collapse caused us to scale back operations.
The new lights were a fraction of the size of the studio lights, the cameras totally portable and miniature, and the need was for product lines to enable a purchase to follow up a demonstration. Chef's Studio is alive and well, and being refitted for the digital age, and maybe a focus on Cheese, wine and Artisan foods. |
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Universal Studios provided the first concepts as they had the kitchen set developed for a Health Channel, Disney helped with their hundreds of Chef's and extensive catering operations. This set at Universal Studios, part of the Nickelodeon Studio Complex was one of the most expensive sets created for any cooking show. 
In the US alone there are around 950,000 restaurants, cafes and food establishments, and this risky industry is growing daily, as more people choose to eat out instead of preparing meals at home. 
Some like the world famous Graham Kerr concentrate on the safety of food preparation, and on the calorific value of food, fighting the dangerous problem of obesity.
Some interviews are truly memorable, like the one with Martin Yan. Martin has an uncanny skill of looking at the camera whilst chopping vegetables with his knife or cleaver.
Amongst these silent partners of the celebrity chefs are the winemakers whose foresight in turning barren landscapes into vineyards, and then into wine are notable.
Along the way Alan Simpson and Linda Schnabl Simpson became celebrity food judges and participated in many food related events around the USA. 
During our investigation of smoking meats we spent a couple of days as guests of Edwards Ham in Virginia. Here we toured every part of the production unit and saw pork arriving, and cured Hams leaving. 
A good example of the extent of developing interviews is our many visits to Food and Wine Festivals around the country. The New Orleans Food and Wine Experience is a good example. We have been able to show our support for the rebuilding of New Orleans through sponsoring News Releases, to working with the restaurants and promotions that love the spirit, cuisine and good times of "Big Easy". True to our love of seafood the Crawfish was the center of attention. 
Among the winemakers bringing their longtime skills to the seminar were such industry innovators as David Mirassou, whose family has been making wine in California for over 150 years. David explained the proper way to open wine and present it to the discerning clientele. 
Not all the winemakers came from the giant corporations, and we have interviewed many small winemakers, and grape growers from across the United States, and around the world.
Yes we even met with Emeril Lagasse at a rare appearance in his NOLA restaurant in New Orleans during a Press Party. Even Emeril was feeling the lean times following Hurricane Katrina and the huge drop in tourists visiting New Orleans and visiting Nola.
A very interesting chef we interviewed was Anthony Spizale of the Rib Room at the Omni Royal Orleans Hotel. 
Over the years many International Chef's have dropped by and when Ruth Van Waerebeake came to Washington DC she enthralled our guests at the National Press Club by cooking Belgian Mussels in Beer. This celebrated Belgian Chef, now living in Chile explained the many Belgian dishes now finding their place in the United States, as well as bringing with here a wide selection of Belgian Beers for the guests, and media to try. Who would have thought that years later the company that produced many of these strange beers would buy Budweiser.
This caused us to rethink our media message and scale of operations. The idea of a fixed studio worked well in the early 1990's and as we put wraps on our development studio in 2009 we began to look at what was essential in the new digital age, and what was obsolete.