By Wayne Harada
Ever wonder what goes, when a celebrity chef makes an appearance on a talk show?
Does he prepare the meal himself? Bring ingredients? Prep then cook the meal?
Normally, yes. But since Roy Yamaguchi resides in Hawaii and had to commute to New York for the TV appearance, how could he manage to haul ingredients and seasoning to prepare a bounty of food for a guest spot on "CBS This Morning” on a recent Saturday?
Here’s the background story, from Yamaguchi himself:
The food for the segment was all prepared by the network’s food stylist.
“We supplied the recipes and they went shopping for all the ingredients,” said Yamaguchi. “I only brought myself.”
The menu included misoyaki cod, lemongrass chicken, Szechuan green beans, garlic fried rice, cucumber, wakame (seaweed) namasu, lomi tomato, and pineapple upside down.
The fare typically can be found on a Roy’s menu, particularly in the Islands, where his chain of restaurants exist on all Islands.
The show’s co-hosts of the day were Jeff Glor and Vinita Nair, who enjoyed the meal while chatting with Yamaguchi. Goes with the territory. But there was a ton of stuff, so gets to eat it?
“Whoever was backstage,” said Yamaguchi. “First come, first serve.”
This was a rare instance when the award-winning chef didn’t do the kitchen duty himself.
As he told me: “99 per cent of the time, I usually come with the ingredients in hand, to cook a dish on TV. Most studios are equipped with a moveable or stationary kitchen. Mostly infrared stovetop.”
And a secret he shared: Yamaguchi usually brings his classic Szechuan baby back ribs “as a treat to give to the backstage staff.”