Hardly the food industry but I met my hero Paul Auster at a book signing once. As he took my book to sign he said something to me and smiled. I think it was a question. Unfortunately I had an ear infection at the time and couldn't make out a word of what he said. After mumbling a thank you I quickly left. Still wish I knew what he said.
Hah! You probably didn't have time to tell him about your ear infection and the reason you couldn't hear, and maybe you thought he wouldn't want to hear that anyway. Still, what a thrill to meet Paul Auster.
I interviewed Anthony Bourdain twice. The first time was when his Les Halles cookbook first came out. He gave me an incredibly honest and poignant interview and when I listened to it again when he died I realized some of this dark thoughts were being expressed even back then. A few years later when I interviewed him again I got the sense he was becoming one of the people he used to hate...a 'celebrity' chef. Another interview highlight was Mark Bittman when How To Cook Everything first came out. He came to Vancouver and we chatted at Rodney's Oyster Bar where we demolished a dozen oysters each and a Dungeness Crab. Again, very considered answers to my questions. I always try to come up with something different for authors/chefs who have been on a long publicity tour. Other noteworthy honest interviews: Jamie Oliver, Emeril Lagasse (on the phone), Paul Bocuse (with a translator) and Gael Greene.
Jeez, this is incredible, Don. You had such great opportunities. What have you done with those interviews? I imagine they were published back then. Maybe people might want to read them again?
Love this Dianne! A reminder that fame doesn’t need to erase generosity and many of our heroes are honored and delighted to hear from us! I’m about to post about my recent live chat with Abraham Verghese. Coming soon 🎈
It amazes me that editors don't mind reading the same recipes over and over again. Maybe they think people still want to see them. I know there are more than 2 million chocolate chip recipes online, so perhaps they are right.
Hardly the food industry but I met my hero Paul Auster at a book signing once. As he took my book to sign he said something to me and smiled. I think it was a question. Unfortunately I had an ear infection at the time and couldn't make out a word of what he said. After mumbling a thank you I quickly left. Still wish I knew what he said.
Hah! You probably didn't have time to tell him about your ear infection and the reason you couldn't hear, and maybe you thought he wouldn't want to hear that anyway. Still, what a thrill to meet Paul Auster.
I interviewed Anthony Bourdain twice. The first time was when his Les Halles cookbook first came out. He gave me an incredibly honest and poignant interview and when I listened to it again when he died I realized some of this dark thoughts were being expressed even back then. A few years later when I interviewed him again I got the sense he was becoming one of the people he used to hate...a 'celebrity' chef. Another interview highlight was Mark Bittman when How To Cook Everything first came out. He came to Vancouver and we chatted at Rodney's Oyster Bar where we demolished a dozen oysters each and a Dungeness Crab. Again, very considered answers to my questions. I always try to come up with something different for authors/chefs who have been on a long publicity tour. Other noteworthy honest interviews: Jamie Oliver, Emeril Lagasse (on the phone), Paul Bocuse (with a translator) and Gael Greene.
Jeez, this is incredible, Don. You had such great opportunities. What have you done with those interviews? I imagine they were published back then. Maybe people might want to read them again?
Or maybe there’s a collection at the CBC?
Love this Dianne! A reminder that fame doesn’t need to erase generosity and many of our heroes are honored and delighted to hear from us! I’m about to post about my recent live chat with Abraham Verghese. Coming soon 🎈
Ooh, what a pleasure, Aimee. He's so hot right now. I was just talking about his book with a friend on a walk this morning.
And yes, where would be without the generosity of who wear their fame lightly.
Loved your interview with Kimberly! The BTS of AI for recipe writing put me at ease. xo Carla
Oh good. Thank you. It's a new field and still evolving. No doubt it will get better at assisting us in ways that are valuable.
I love love ‘The City of Gold’ too!
Thanks Dianne! <3
It amazes me that editors don't mind reading the same recipes over and over again. Maybe they think people still want to see them. I know there are more than 2 million chocolate chip recipes online, so perhaps they are right.