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View All PostsBurning Questions
Savannah Guthrie: In the Spirit
NBC's Savannah Guthrie talks about the dynamic at the power lunch table.
Jul 28, 2010
Bravotv.com: What were you expecting when you sat down at the table?
Well, it's what I WASN'T expecting: all that food! Yes, I know it's a cooking show. Yes, I knew we'd try a lot of different courses. But I thought we'd get just a bite or two of each. Instead, they served us huge, full-sized plates. Since we knew we had 10 courses coming, the biggest challenge was to pace ourselves!
Bravotv.com: When you think of a successful “power lunch” dish, what comes to mind?
I definitely think of the cliche: a heavy protein like steak. But I suppose what puts the "power" in power lunch is the company, not the food.
Bravotv.com: What do you usually eat for lunch? Both power and otherwise?
I usually grab a salad on the go. Not exactly a power lunch! Or gourmet!
Bravotv.com: What are you favorite “power lunch” hotspots in NY, D.C., etc.?
Beyond the aforementioned tasteless salad place, I like The Source, and The Bombay Club (near the White House, great Indian).
Bravotv.com: How was the overall experience?
It was a great meal with great company. Gail and Art made all of us non-foodies feel welcome and really encouraged our input -- and then they couldn't get us to stop talking!
I think everyone got into the spirit of really thinking about the food, the flavors, what worked and what didn't — a nice way of saying we probably were too critical. But the bottom line is: all of the dishes were really tasty, thoughtful, and enjoyable to eat. I'm a huge fan of the show, and it was great to see how they put together an episode. It's a really impressive production, and the chefs are talented to cook under that pressure cooker environment.
Time spent at a place like Chilis is the opposite of helpful, most places will look down on it. You are better off getting some prep cook job in a good kitchen. If you are serious about this dream you may have to work for free for awhile, to get that experience.
I disagree with AaronJay. I think if you cant or wont go to culinary school you need to start somewhere. ESPECIALLY if you just got out of school. Work in any kitchen will help you get used to the pace of things. Also, its good to try to achieve the most you can with what you are given. I hope you can get some experience with leadership and non-chain cooking somehow to help your endeavors. Good luck, and try to keep cooking gourmet food in your spare time to improve you palate!
I believe Tiffany, who is proving to be a very talented chef, said she started out at IHOP. 'Nuff said?
I am planning on going to school to learn some of the techniques I see on Top Chef. I love to cook for my family I hope I can turn it into a career or just to make better dishes for my family. Top Chef inspired me to go this direction.
Love the show and Tom you are too cute!
Patricia Schultz Appleton WI
I am an up and coming cook, starting at Chilis less than 6 months ago, and now i have a dream of becoming a head chef, and i am looking forward to learning more about how to design some of the dishes that are on the Top Chef show, i never knew how passionate i could be about cooking. I am hoping i can get into a resturaunt that will take me to the next step of cooking which i do believe i am ready for, but i cannot find a place to go that will take me there due to lack of expierience, i see what i want and i go after it and i would love for feedback and any information that could take me to where i want to be.
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