I ran across an interesting interview with Rachael Ray in the LA Daily News by Natalie Haughton. Rach was promoting Just In Time (I know I'm behind on articles!) and chatted with Haughton as part of her publicity tour. Here are a few highlights from the interview.
On her schedule:
"We shoot the equivalent of three one-hour episodes a day of "Rachael Ray" (in New York). I'm up at 7 a.m. and get home around 7 p.m. It's a long day but a lot of fun. When I'm on hiatus, we shoot "30 Minute Meals" and "Tasty Travels." We do 285 shows/episodes a year between the three. While I'm on the road, I send pages (of the magazine) back and forth with comments, and I write columns and recipes on the computer whenever I have time. Everything I do for a living is what I'd do on a day off for a normal job."
On what she does for fun:
"I cook, we watch movies together and curl up with the dog. I travel for the show."
On whether she uses staff to develop recipes:
"Never. I write every single one of the recipes and test (each) by making it on air. I have hundreds of opportunities to cook on air. It's easy to write my food in my head."
On her philosophy of cooking and presentation:
"I don't use any sort of garnish that isn't an edible (part) of the dish. I look for the food to be as pleasing to the eye as it is for the stomach. Taste is most important. I try to make people find their own happy zone for spices, etc. Develop your palate so a recipe becomes your own. I like heavy spices and herbs -- and everything that I eat -- to have a lot of flavor. I use free-hand equivalents -- and I also write that way, instead of spoons."