10 Questions With…Alton Brown
Chef and TV personality
“Good Eats” revolutionized cooking shows. What inspired you to merge food science, storytelling and entertainment?
Honestly, the whole “science thing” came out of the fact that when I got to culinary school, I quickly discovered that I didn’t have any natural talent for cooking. But, I did discover that if I learned some of the science involved, what an egg needs, what acidity does in baking, etc., that I could become a better cook, if not a great one.
How did your background in filmmaking influence the way you approached creating the show?
What a great question. I’d say that my background and experience informed literally everything about the show, certainly the visual storytelling side of things. Also, most of the crew came from the TV commercial and feature film world, rather than instructional programming, so they brought those sensibilities to the party.
“Good Eats” ran for over two decades. Is there a moment that stands out as a favorite?
Not really. It was all great … except for the terrifying, stressful, desperately difficult parts.
In your live show, “Last Bite,” you share culinary mega-hacks. Can you share one that we can look forward to?
All I’m going to say is that it’s very large, and probably dangerous. It also makes one particular food that’s extremely delicious.
What inspired you to create a variety show format for “Last Bite,” and how does it reflect your philosophy on food and entertainment?
I’m a child of the 60s and 70s and I grew up loving television variety shows like “The Sonny & Cher Comedy Hour” that featured a little bit of everything. So, I had always wanted to create a culinary version of that. No one would let me do it on television, so I decided to do it on the stage, which is really where it belongs. There’s no real philosophy, but I do believe people still crave public performances, being together in a room and watching a real person do something.
You’ve spent years exploring food myths and science. What’s one common misconception you’d love to debunk?
You can absolutely wash your mushrooms.
Is there a dish or ingredient you’ve grown to love that surprised you along the way?
When in doubt: eggs.
What do you hope audiences take away from “Last Bite” — besides a fun night out?
Above all, I want them to be entertained and to enjoy a couple hours of live theater. But, about two, maybe three days later, I want them to slowly realize they actually learned something … something they’re glad to know.
What’s one piece of advice you’d give someone who loves cooking but is intimidated by the science of it?
Just cook. You don’t have to have the science. My wife is the best cook I know and she couldn’t care less about science. She just does it.
Is there anything you’d like to add or want people to know about the show?
It’s fun for the whole family!
Alton Brown’s “Last Bite – The Farewell Tour” will be coming to Mesa Arts Center on April 6. To learn more, visit mesaartscenter.com.
