Chef at Home

This Monday’s “special episode” is indeed, special. Meaning, not normal, out of the ordinary. Unique, one might say. It really is unlike anything we’ve tried before–and regardless of how well it goes over with regular viewers who tune in expecting another hour of me shoving food into my face in an international location–I’m really, really proud of what we’ve done. To those who have bemoaned the disappearance of the quality “stand and stir” format, this is for you.

We’ve preserved, on tape, in one hour, some of the best and most respected chefs in the world, teaching us (and I include myself in that “us”–because I learned a lot too) the indisputably “best” way to prepare some very fundamental, everyday dishes. You may think you know how to roast a chicken, for instance. But until Thomas Keller shows you how he does it, the matter, far as I’m concerned, isn’t settled.

The making of something as simple as an omelet might seem–at first blush–an egregious under-utilization of someone with the talents, reputation and experience of Jacques Pepin. But understand this: Even in many professional kitchens, the way a new cook prepares this elementary level breakfast classic is seen as a profoundly telling insight into their skills, work habits and even their character. It’s often the first thing asked of a job applicant–a window into their soul. There are omelets–and there are omelets. And I pity the fool who wants to argue with Jacques Pepin’s method. That would be like getting drunk at a party and trying to tell Laird Hamilton how to surf.

Spaghetti in tomato sauce is something millions of Americans make all the time–and often pride themselves on. But seeing how Scott Conant makes a simple, delicious fresh tomato sauce–and as importantly–how he incorperates that sauce into his pasta– is an open door to a new world. I’ve eaten his version of this dish by the way, and you have no idea how amazing the difference between this–and any previous pasta with red sauce. . Like all the techniques demonstrated on this episode, it’s a ridiculously simple, everyday thing–something we may already think we know how to do. But do it Scott’s way? A few little things done differently? And the level of quality skyrockets.

Hamburgers, steaks, steamed lobster…a simple stew….These are things every American should be able to cook proficiently. And for those who already DO cook them proficiently, I hope, given the quality of instructors in the line-up, that watching this show helps many to raise their game. Every technique on this show was designed to be simple, approachable–to use ingredients that you actually find yourself using–and to be useful in the real world.

I want to thank the chefs who generously took part in this show, many of whom I flat out hero-worship, all of whom I respect enormously. They are, every one of them greater chefs than I ever was–or ever threatened to be. To share a stage, the same hour of television with them , is an honor I’ll always be proud of and grateful for.

I don’t know what show comes after this one? But I’m really looking forward to Hot’N’Nasty Food Freaks 2–the even more vile follow up to our Food Porn show of a while back. The food footage is so graphic, so over the top..and the quality of stuff so amazing that many minds, I assure you, will be utterly blown. I can tell you that everybody who operated a camera on the show gained like five pounds in a week, most of it on once in a lifetime goodies like..well…you’ll just have to see for yourself.

It is a thoroughly “foodie” hour…with absolutely zero socially redeeming or instructive or educational value. It appeals entirely and deliberately to prurient interest–to the voyeuristic impulses of nasty, nasty people–and it is my hope and expectation that at the end of the show, everyone who watches it will feel dirty and ashamed–(in a good way). Coming…soon.

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