A Quote by Sean Evans
There's not a lot of chefs in the kitchen and very few people are involved in 'Hot Ones.' There's no research team or anything like that.
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I'll basically eat anything that a chef puts in front of me. One of the reasons is respect for the chef. I watch chefs eat at other chefs' restaurants, and they're very aware not to leave anything over because the chef is watching very closely. It's a very sincere interaction when two chefs are cooking for one another.
A lot of writers and artists are like chefs who eat their own cooking in the kitchen and then deliver an empty plate with assurances that it's great. Whereas the chef makes cake and sometimes tastes it with a finger, but that's it - the rest is for the people.
Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't anything out there like it, and there was a definite need for chefs to be able to offer assistance and aid.
A lot of writers and artists are like chefs who eat their own cooking in the kitchen and then deliver an empty plate with assurances that it's great.
It turns out that life in the kitchen is very similar to life on a team. Sports and kitchens are about teams. I found my alternate team sport in the kitchen.
Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't anything out there like it, and there was a definite need for chefs to be able to offer assistance and aid to those suffering from hunger and/or malnutrition worldwide.
Movies are grander, with (in my experience) more heavy weight chefs in the kitchen: the studio, the producers, the writers. All of them get to weigh in and you have to listen to all of them because they hired you. With TV, it's a way smaller scale, with only a few people weighing in.
I think a lot of chefs can definitely think about great flavor combinations and stuff, but then they'll pass it along to their pastry chef to actually do it in the end. Pastries, you actually do using recipes, and it's got a little more of a science to it. It's something that a lot of times, chefs aren't really involved in coming up with throughout their career, so it makes it a little more challenging.
I never drink anything hot; I don't like hot drinks, very strange.
One really interesting thing for me was learning about kitchen etiquette, and the differences between an Indian kitchen and a French one. They're different in atmosphere, and also in how chefs maneuver within them.
One of the most disturbing things I heard was that women's issues weren't "hot." Which is so ironic, because women are constantly being judged on some "hot" level. The conversation is not hot enough for them to do anything about. We have to make it hot, make them feel the fire. Until then, a lot of them aren't going to do anything.
People don't know how heavily involved I am in my own career. I'm on 15 to 25 conference calls every few days strategizing with my team. I think a lot of artists sit back and have it done for them. Sometimes as women in the industry - if you're sexy or like doing sexy things - some people subconsciously negate your brain. They think you're stupid.
I know there are a lot of people who like to get very involved in their characters, but I, personally, find it too involved. I just like to do it as a job - and it's my job to make it look real.
'Hometasking' was genuinely a team effort. Because we were all in lockdown and didn't have anything to do, the team watched lots of videos and passed them on to me. It was a really nice way to spend a few months and feel like you're actually helping other people.
I don't often do a lot of that kind of research, but when it's something specific like 'Oz' - which I fortunately did not have a lot of experience with - I will. I read 'The Hot House,' about being on the inside at Leavenworth prison.
We get paid a lot of money to do what we do, and there's a lot of people who are dependent upon that car running well and us getting everything out of it as a team. So I'm very, very loyal to my team and the company.
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