Michael Jackson’s Personal Chef tells tale


PEOPLE Magazine has the scoop from Michael Jackson’s personal chef:

Michael Jackson’s personal chef says Dr. Conrad Murray was a fixture at the household of Michael Jackson – so much so that when his routine changed the day of Jackson’s death, she knew something was wrong.

“I thought maybe Mr. Jackson is sleeping late,” Kai Chase, hired by Jackson to cook the family meals, told the Associated Press of the morning of June 25, when she noticed that the singer’s doctor had not come down Jackson’s bedroom carrying a pair of oxygen tanks, as he did every morning.

The celebrity chef, 37, hired by Jackson in March, says the Jacksons’ was a happy home, with a focus on healthy living.

Jackson, preparing for a series of comeback concerts in London, had fruit drinks and granola for breakfast every morning, and ate healthy foods like chicken and spinach salad for lunch with the kids. Dinners might include a seared tuna steak, and Dr. Murray was often a guest at the table. Jackson’s daughter, Paris, 11, started each meal by saying grace, Chase says.

As for Chase, who expected to go to London with the family, she plans on publishing a cookbook – an idea that Jackson encouraged. The book will focus on her time with the family.

Not that it promotes her cookbook, right? Hopefully it comes with photos.

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The living-room TV, not Cannes, may be independent film’s best friend

Great article in the Los Angeles Times about VOD, or Video on Demand for indie films. Another example of multi-platform broadcasting:

For years, filmmakers flocked to the Cannes Film Festival to sell their independently financed movies, confident they’d soon see their work exhibited in movie theaters. Like so many show business dreams, those visions have been vanishing quickly as numerous distributors of film-festival fare closed their doors after losing money or corporate support. But there’s a potential savior on the horizon called video on demand — and it may be hiding somewhere inside your cable television box.

Just as the videocassette and the DVD brought untold billions into studio coffers, video-on-demand distribution may deliver some much-needed economic relief to independent cinema, those often highbrow dramas and low-budget genre films made outside the studio system that have been struggling to turn a profit. It’s likely that of the hundreds of movies headed to this year’s Cannes festival (which opens Wednesday), only a handful will attract an American theatrical distributor, but scores may land video-on-demand deals.

“I think it is inevitable that it will succeed,” said John Sloss, a lawyer and leading sales agent for independent film who this July will launch his own video-on-demand cable service, called Cinetic Film Buff. “Imagine the coolest, most imaginative film-literate person programming your Netflix queue. That’s what this channel can be.”

Unlike some Internet-based movie services, such as Amazon on Demand and YouTube Screening Room, video-on-demand movies arrive on your television set, not your computer. Cable subscribers with VOD channels can pick from several dozen independent films; with just a few clicks on the remote, the video-on-demand movie starts in seconds, rather than a more limited number of films that begin at prescribed times, as is the case with pay-per-view titles.

Celebrity Chefs sometimes have Potty Mouths?


WannabeTVChef has a funny response to the big deal about Mario Batali’s swearing at a $1000/plate dinner.

His take:

NEWSFLASH: People in the food service industry cuss . . . a lot.

Hmmm, not surprising if you’ve ever spent time in their kitchens for 12 hours. If WannaBeTVChef wants to be a TV Chef, he needs to brush up on the colorful language.

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When in San Francisco, Don’t Order Cabernet Sauvignon

Here’s some friendly advice: when visiting San Francisco, don’t ask for “Cabernet Sauvignon.”

For that matter, don’t order a “Pinot Noir,” a “Zinfandel,” and absolutely do not even think of uttering the dreaded phrase “White Zinfandel.”

Why? Because the labels “pretentious,” “rube” and “non-wine drinker” will be stuck to your forehead and nothing else you say will be taken seriously, at least pertaining to food. Let’s face it, being so close to Wine Country, even SF biker bars serve a decent vintage or two.

Here’s a TasteTV tip: When in San Francisco, the “proper” way to order the above mentioned wines is the following:

  • A “Cab” = Cabernet Sauvignon.
  • A “Zin” = Zinfandel (red, mais bien sur)
  • A “Pinot” = Pinot Noir (if you want a Pinot Gris or Pinot Grigio, then say the full name)
  • A “White Zinfandel” = This beast does not exist within the boundaries of the city, but you can ask for a nice “blush” wine and get something close

Voila, you are now charming, cultured, and good-looking. Plus, you now have the keys to any bartender, waiter or sommelier’s ear and respect in San Francisco.

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Give Nigella’s Bottom a Break

The Defamer reports that the Food Network and others are feeling that TV Host Chef Nigella Lawson’s bottom half may have gotten a tad too large for television, and her director is putting a lot of work into not showing her “better half.”

“Between all the too-hairy, too-skinny, too-mental coverage womankind is getting in the media these days, you’d be forgiven for thinking that there are better places to be than in the spotlight. And now it seems even sextastic television chefs – i.e., people who are generally accepted as being able to eat FOOD, as opposed to the sunlight and roasted almonds that the other female stars are served up – aren’t immune to the exacting pressure of waistlines and bum sizes.

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EMERIL LAGASSE AND PLANET GREEN PARTNER

EMERIL LAGASSE AND PLANET GREEN PARTNER WITH WHOLE FOODS MARKET® ON INNOVATIVE NEW SERIES


Celebrity chef Emeril Lagasse joins Planet Green and will share his philosophy for fresh, top quality food with viewers this summer in the new original series EMERIL GREEN (wt). Planet Green, Discovery Communications’ new 24/7 eco-lifestyle television network, is set to launch in June 2008 with a full slate of original series and specials premiering throughout the summer, including EMERIL GREEN.

The series is shot exclusively at Whole Foods Market. Eileen O’Neill, president and general manager of Planet Green, made the announcement:

“EMERIL GREEN (wt) joins two greats in the world of cuisine. With his dynamic and entertaining style, Emeril has inspired millions of people to experience the joy of food and cooking. Whole Foods Market has been a leader in making organic and sustainably produced food a part of our daily lives,” said O’Neill. “Together, they are the winning ingredients for an innovative series that will redefine food shows for the new green culture.”

With an increased focus on organic and locally grown foods, many Americans are often confused –sometimes even intimidated — about how to cook healthy meals for their families. In EMERIL GREEN (wt), Lagasse shares how the best meals start with high quality produce, seafood and meats, and helps families get inspired by using fresh and seasonal ingredients. Shot on location at Whole Foods Market, Lagasse works with everyday cooks with real culinary challenges, enlisting the help of the knowledgeable team at Whole Foods Market and other experts to hand pick the best ingredients for every recipe, turning ordinary meals into extraordinary experiences. Faced with questions about quality, cost, taste and even some daunting food dares, Lagasse helps viewers conquer their culinary fears with an open mind and a healthy curiosity.
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TasteTV Celebrity Chef Updates