In sider
ALTON BROWN
If someone asked you to sum up Alton
Brown in a few words, what would you say?
As little as possible. I’d rather let the work
tell the story.
Why did “Good Eats” score with viewers?
We never, ever talked down to them, and
we never stopped giving 100%. We also
sought to entertain first and foremost.
Laughing brains are more absorbent.
“Good Eats” is also a show the whole
family can watch together.
Why the kitchen-science approach?
Because everything that happens in
the kitchen, and I do mean everything,
is science. Chemistry, biology, physics,
thermodynamics—it’s all there.
How does your drama background
contribute to your success on TV?
My background as a filmmaker has made
all the difference in the world. Each and
every episode of “Good Eats” was treated
like a short movie, and I think that shows.
Television Personality, Author, Actor, Cinematographer,
Creator/Host of the Food Network’s “Good Eats”
As you began your culinary training, what
did you think your future would look like?
Exactly like it turned out. I had a very clear,
focused vision.
What do you bring to the salt debate for
chefs and consumers?
I bring a reasonable, scientific, culinary
viewpoint. Salt is the single most powerful
flavorant and preservative in the kitchen.
To become a cook means learning how to
harness that power. Ignore salt at your peril.
What do you say to those who have
negative opinions about salt in the
American diet?
I tell them they’re missing the point.
Optimizing salt as an ingredient does not
mean eating too much of it.
Do you cook at home? What do you like to eat?
I cook constantly. I’m an omnivore, but
lately, we’ve really moved into a more
vegetable-based cuisine. We still eat meat,
but only once or twice a week.
If you had just one piece of cooking advice,
what would it be?
Taste and season your food throughout
the cooking process.
What gives you pleasure on the job every day?
Creating from scratch—on the page, in the
pan and on camera.
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