By guest host Jane Clayson:
If you want to grow up to be rich and famous, turn up the heat. Celebrity chefs are white-hot.
Emeril, Rachael, and Alton are cooking up more than Louisiana garlic bread, 30-minute meals, and the science of sandwich making.
They’re rolling in dough, baking in big bucks with TV shows, best-selling books, personalized spice concoctions and more.
The American audience is eating this stuff up. And some of us don’t even cook dinner.
This hour On Point: Making sense of America’s celebrity chef culture.
Guests:
Victorino Matus, asisstant managing editor of The Weekly Standard. His article “Bam! Making sense of America’s celebirty-chef culture” appeared in a recent issue.;
Bill Buford, staff writer for the New Yorker, author of “Heat: An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany.”;
Eve Felder, Associate Dean at the Culinary Institute of America.;
Alton Brown, Food Network Host of Iron Chef America”, “Good Eats” and “Asphalt2″
