Well Fed Network

Posted by Chris Arpante on Edible TV
Have you ever had a conversation with someone that was so spot on, you weren’t sure it was really happening, yet you were inspired?  It happened to me one afternoon last week.  I knew I was going to have the opportunity to speak with Michael Salmon; the time fell immediately after students got on their buses to go home.  The day wasn’t as stressful as most, but I still didn’t get much done from my to-do list, several students had been in my office complaining about teachers, teachers complained about students, teachers complaining out… anything.  Another day that was just enough to cause tightness in my shoulders.  Then, I made the call.

A bit nervous and still feeling the tightness, this was the first time I called an interviewee (usually they’re calling me). When I heard “This is Michael Salmon,” I think I became a bit breathless. Still wound tight, my tendency to speak a mile a minute reared its ugly head and he misunderstood what I said and why I was calling.  I almost caused an interview debacle and thought I was sunk.  Luckily, something I said made it all clear, and I heard, “Ahhh, I have all the time in the world to speak with you.  What would you like to know?”

I began, and as we spoke, I felt as though I was speaking with my mentor. For forty minutes, forty minutes, I experienced ease in conversation, honesty, laughter, sagacity, and an amazing awareness of center. With all the success and talent Michael Salmon has, he remains grounded and appreciates each and every day he is able to share his gift.

There were several side conversations that went on within the questions that I prepared and I am simply not able to capture every one of them here, but I hope you’re able to experience what I did with his words here.

Christina - Who is Michael Salmon, the person?
Michael - A good guy, good friend, great dad, great boyfriend, good son. He wakes up in the morning and says, “Thank you, may I have another?”

CA -You are an established chef and restaurateur. What prompted you to audition for the Next Food Network Star?
MS - It goes back to Wild Salmon, a show I did that aired on Air America Radio. I was able to interview people from all walks of life.  It was a call-in show, and one of the listeners told me I should “take that voice and put it on TV.” I gave tips on the show, so I appreciated that I was given a tip.  Then I was told there was this show on Food Network I should check it out.  That was on a Thursday.  I went to the website, saw I needed a 3-minute video, and recognized the deadline was Monday, noon. I called up a friend with video experience, who worked on The Apprentice. Macy’s has a nice demo kitchen, so I taped after the restaurant was closed one evening. We put it together on a Sunday and I hand delivered it to the Food Network studios by Monday noon. I figured you gotta be in it to win it, right?  I heard something from the network three days later.  I thought, it doesn’t get much better than this, and that was in October.  Then they told me I would be sequestered for 30 days, in December.  Christmas season is our busiest time, so I had to decline Season 2.

Then I had an idea for a TV show.  Some history – in 1982, I did a show Secrets from the Kitchen.  I did it for two years and it was a straight up cooking show on cable.  Back then, cable was HBO and CNN.  So there was a lot of dead air time to fill.  We got good play in New York and the Long Island area.  Then we had some big companies advertising on the show, so we were a local show with national commercials.  Fast forward, I went to the network with an updated version and it wasn’t picked up.  But, months later I received a call about Season 3 of the Next Food Network Star, that it would be taped in January/February, and they were holding a slot for me if I wanted.  I said, “You bet!  Count me in!”

CA - How has being on the show changed you?  Your life? The life of your family?
MS - It’s intoxicating.  I had the opportunity, for pleasure and personal reasons, to travel quite a bit after the show.  I was recognized everywhere I went.  Whatever it was, the 6 episodes as a full time contestant, back in one episode later, that it has been aired so many times, that I have a big head, a large personality, the fact that I am a big teddy bear of sorts, I don’t know. Macy’s tourism is immense and I am stopped every day.  It’s cool.  So cool.  We’re a part of their life (those of us on the show).  The experience has been a wonderful addition, and going back to my philosophy, I wake up and say thanks. I have made good friends at the Network and even better friends with the contestants.  In fact, Jag just called me to ask a question; he’s opening a restaurant in Florida.  There was intense pressure.  You can’t help but create bonds. It’s a great study into human experience, really.  It didn’t hurt that it’s heady, and sexy.  I got a lot of female friends, a stalker from Detroit, a lot of buzz from the MySpace page they create for you, a marriage proposal…  And, I wrote back to everyone.

CA - How did you get involved with Chocolate Soup, a modern day fairytale with the message that promotes saving the polar bears and positive messages about life and global warming?
MS - Family friends. I reconnected with a daughter of a family friend involved with the production. She asked, “Do you have a recipe for chocolate soup?” Why, Yes! I don’t want to pass up any opportunity. And, I am always contributing somewhere, whether it’s the polar bears, ice caps…

The chocolate soup recipe I had was more of a Hawaiian tropical soup.  Then, I was told it was to be an Arctic chilly-type of thing.  So I reworked it.  I had the pleasure of working on it with Gerry, my daughter, my co-collaborator, my centering agent. I dipped strawberries in condensed milk and powdered sugar, put the soup in the freezer to create a thin frosty layer, like a pond that has been barely frozen over and you know there is still water underneath.  I arranged the strawberries like a mountain range with the snow capped strawberries, added some macadamia nuts for terrain, and they loved it!

CA - I found myself intrigued when I read about Chocolate Soup.  Middle School students – Food – My two loves!   Any plans for it to expand and get out there more?
MS - They’ve had one show and there was a show on Saturday (October 4th).  There has been talk about creating the recipe with the cast.  We will see what kind of legs it has and see where it goes.  It’s the right kind of show.  It’s a bulls eye.  Add care and it will get momentum.

[We got off topic here and the conversation was so intriguing, I got a little thrown off, having to figure out how to get back on track!]

CA -Tell me about your involvement with Macy’s Cellar Grill Kitchen? How did you become involved the Patina Restaurant Group?
MS - I actually work for the Patina Restaurant Group, and we have the Cellar Grill Kitchen and Cucina and Co. It’s 20,000 square feet, high traffic, and offers everything from a slice of pizza to Russian caviar.  Today we had Sushi tastings, ginger dressing recipes, corporate meetings.

CA - What led you here?
MS - I was a chef at Mickey Mantle’s restaurant, when Mickey Mantle was alive.  Here I was, cooking for my hero.  I collected his baseball card.  When I was here, I cooked for Mayor Koch when he was mayor of New York and a ton of other celebrities.  Someone found me and I became the spokesperson for Absolut Vodka and went around cooking with Vodka for a while.  There was a lot of movement.  I had to grow up.  I had small children and this opportunity crossed my path.  It’s like my doctoral work, a restaurant, a bar, caviar, pizza, HR, restaurant management, it’s everything.  Work with a purpose.  I like people.  I never get bored.  I don’t know where I go from here!

CA - There is a lot of responsibility on your shoulders, the management aspect is tremendous.  What would be your one tip, your key to your success as a leader?
MS - A successful management tip – Listen.  Listen to people.  Know we all get up (hopefully) everyday.  We need to think, “How do we make this as enjoyable and fulfilling?” Support everyone who supports our business. Afford others the platform to learn.  Support, assist, and acknowledge.  Then, when you bring in new people, the student becomes the teacher followed by a sense of pride.  And, remember to give thanks.  It’s very easy to find what’s wrong.  My grandfather always said, “It doesn’t cost two cents to be nice.” It comes back to you ten-fold.  Think about your prospective. Some people see the glass as half empty, some see it as half full. I say, are you going to drink that?  If the class is half full, get a smaller glass and make it full.

CA - What’s your favorite food?
MS - Pizza.  Sure, chocolate dipped pretzels are good.  But pizza is great. It’s the perfect food. It’s got all the food groups. And people are passionate about pizza.

CA - If you weren’t a chef, what profession would you like to try? Why?
MS - I think I am doing it.  I am a work in progress.  I grew up in a good home that was so loving, Sunday dinner with my grandparents, the food… it’s in my blood.

CA - Before we end, is there anything you’d like to make sure I get across to the readers?
MS - You can’t make something taste good if you have a bad taste in your mouth.  Love the day you’re in.

Photo courtesy of Food Network.