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Posted by on Nov 11, 2009 in Interviews | 4 comments

Executive Chef Mark Peel talks Top Chef Masters, Cookbooks and New Cocktail Lounges

mark-peel-beignet

I’d much rather produce the book that is going to be grease-stained and dog-eared and broken-spined, sitting around on the kitchen counter. I think this book will be that. ~Mark Peel


Hi @toutie!


mark_peelMark Peel, executive chef of Campanile, opens up about the legacy he is building that started the fateful day he landed his first gig as a chef at age 20.  With Wolfgang Puck. Smart and self-assured, he also has a gentleness and sense of humor that pops up when least expected.  Read more on how this Top Chef Master competitor wraps up 2009 with a new family friendly cookbook, cafe and cocktail lounge.

You’ve had this very successful, incredibly long run in the restaurant/food industry. Way back when this started, how did you envision things working out?

MP: Well when you start out cooking you’re working, you have your head down. You’re just trying to accomplish and learn things you need to learn. After a while, you start to pick your head up and look around, try to figure out where the industry is heading and where you want to be in the long term. After just a few years of cooking – I started out with Wolfgang Puck at Ma Maison in the 70’s – I decided I did really want to be one of the best chefs in the country.  I know, that maybe that might sound a little arrogant, but look – if you’re going to do something, you might as well do the best you possibly can.

I started looking around for people I could work for, people that could mentor me. Jonathan Waxman. Alice Waters. Wolfgang Puck. Trying to learn and absorb everything. It was an ultimate goal of mine to have my own restaurant, which we finally achieved in 1982.   I’m sorry, 1989.  1982 was when Spago opened.  1989 was the opening of Campanile, and it was patterned after people that were my mentors (Chez Panisse, Spago, etc).  Borrowing on European techniques, French and Italian, but with it’s own distinctly American feel.  We’ve been doing it ever since, for 20 years.

Your mentors aren’t everyday chefs; they are pretty heavy hitters. Obviously they saw something in you. How did you happen to get in that circle?

MP: It was just a fluke. I was 20 years old and I moved to Los Angeles to go to Hotel & Restaurant school at Cal Poly Pomona, and as it happened, my mother was working as a Vision Therapist for an Optometrist.  One of her patients was a man named Henry Dwan, his wife was Lois Dwan who was the LA Times Restaurant critic. Through that introduction, that backwards introduction, I was able to kindof get a foot in the door. She was able to give me a list of restaurants that she thought were the best in Los Angeles, and I called all of them. And I got a job over the phone at Ma Maison, which I didn’t know from anybody. It was like “Oh, here is this guy, this baby-faced chef, Wolfgang Puck.” So I started off my career working alongside Wolfgang, on the line.

It was a perfect time for the industry too, because things were starting to rev up for food.

MP: Absolutely.

Things have changed so much. Food has really come into fashion; it is very “sexy”. At any point along the way did you have to explain to people why you wanted to be a chef?

MP: My father was opposed to it. My father was a child of the Depression. He was definitely in favor of financial security and didn’t think that (being a chef) would provide it. When you make decisions, sometimes you aren’t necessarily making lifelong decisions. If it hadn’t worked out I would have done something else. What, I don’t know.

This was definitely your calling.

MP: Yes.

All of your experiences with top restaurants led you to Top Chef Masters. How was that combining food and television?

MP: It was great. It was very high pressure. Well, short periods of high pressure punctuated with long periods of boredom.  That’s TV.  Cooking for television, there are long periods of waiting for them to set up cameras, redo the lighting, do some pickup shots of lines that were dropped, that sort of thing.   It was exciting as well. I say high pressure because I was on there with people I have a lot of respect for.   John Besh and Doug Rodriguez I’ve known for years. Anita Lo, I did not know her, but in a few days I gained a lot of respect for her.  She’s a very creative, hard working chef.  I didn’t want to embarrass myself in front of them! I think I managed not to do that, but I didn’t win.  That’s the nature of competition. Only one person can win.

You have been invited to Top Chef as a judge – how is it coming from that side?

MP: The differences are very interesting between Top Chef Masters and Top Chef.  In some ways I think there is greater pressure for chefs in the regular Top Chef because they are really trying to break out.  Become noticed. It is far more important, I think, for them to win than for us.  I think that the chefs on Top Chef are taking it very, very seriously. I will say this: This season probably has the best set of chefs/cooks over any other season. It is going to be very tough, because you have people who are very experienced, at the top of their game.  They are not newbies, they are not wet behind the ears.  They are, well, professionals.

Along with the many things you have going on, you also filmed something for the movie Julie & Julia.

MP: Right. A great movie. I was honored to be asked to do a little promotional bit for it. I did scrambled eggs for my wife, just talking about the beauty and simplicity of doing the small things. Even small things can be absolutely delicious and wonderful.

I thought it was very courageous of them to open a film like that in the middle of summer. No aliens. No car crashes. No explosions. No blood. Just a hint of sex. (laughs)

The movie has done very well, and we did try the Scrambled Eggs for Daphne –

MP: You did?

Yes, and it went over equally well!

MP: Oh good, good.

You talk about the small things.  I know you have a lot of children.  Were any of your recipes geared toward them? When you created the recipes were you thinking of family?

MP: Oh absolutely.  I have a new book coming out in October that is about family dinners. Simple things that you can cook at home.  I appreciate, I admire, those coffee table books, but that’s not me.  I’d much rather produce the book that is going to be grease-stained and dog-eared and broken-spined, sitting around on the kitchen counter.  I think this book will be that.

[At this time, Mark Peel’s “New Classic Family Dinners” has been listed in the bestselling Top 10 books for 2009 by Amazon. Congratulations, Mark!]

markpeel_signing

Above: Chef Mark Peel with Catering Director Caroline at book signing; below (l) Daughter Vivien Peel enjoying dishes from the cookbook at signing; below (r) Wife Daphne Brogdon and son Rex Peel

vivienpeel_booksigningdaphnebrogdon_markpeelbooksigningPhoto Source: Peel Family

MP: There are also all kinds of simple things that we’ll be doing in a new restaurant I’m opening around the same time the book hits [The Tar Pit]. It’s built around the cocktail lounge, because the same thing that has been happening to food and wine in the last 20 years or so is happening to spirits. People are drinking less, but they are drinking better. This is the best time that’s ever been for all the bourbons, gins, scotches, even the Canadian whiskeys. And there are great Japanese whiskeys coming out. Very delicate, very nuanced. Bartenders are really ramping up their skills.

Is this a tasting room or is food combined?

MP: Now, I don’t like to restrict people. We are going to have great cocktails. The whole restaurant is centered around the cocktail lounge. We are going to have smaller plates of food. I don’t like to use the word tapas because it has been overused. But smaller plates of food geared to go with cocktails. Not specific cocktails, but cocktails in general.

Can you tell us a little about the dishes you are going to have?

MP: Well, I don’t want to reveal the whole menu,

Right

MP: Mostly because I haven’t completed the whole menu.

(laughs)

MP: Definitely leaning on charcuterie, which is the art of making pates and cured meats, salamis, proscuittos, coppa and all of those things. Individual potted macaroni and cheese. The good kind baked in an oven that gets a good, crisp crust.
Update: Audrey Saunders of NYC’s Pegu is joining Peel in The Tar Pit.  The final incarnation is moving toward 40’s supper cluband may push opening out to December 2009. 
The Tar Pit opens November 2009

The Tar Pit
609 North La Brea Ave
Los Angeles, CA 90036
www.tarpitbar.com

Meanwhile, you can nosh at Peel’s newly opened café in October 2009 in Culver City, CA emphasizing Take Out & Delivery

The Point
8522 National Blvd
Culver City, CA 90232
310.836.8400
www.thepoint-la.com

This interview originally aired on Solessence Radio. This interview is dedicated to my husband who, despite having acceptance papers, could not convince his mother that The Culinary Institute of America was not a fly-by-night education for short-order cooks.

Website Bonus Question

Chef Peel answered a personal preference question for the foodies/chowhounds out there!

What is one spice you can’t do without?

MP: Fresh Thyme.  It is versatile and enriches.  An herbal umami.

Wikipedia: Umami (旨味?) is a loanword from Japanese .  Popularly referred to as savoriness


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Posted by on Jul 29, 2009 in Uncategorized | 15 comments

Interview: Daphne Brogdon – TV Host, Comedienne, Blogger

“…that’s always been one of my goals in life, to make people laugh.” ~Daphne Brogdon

Daphne Brogdon: Wife, Mother, Fashion TV Host, Stand Up, Blogger & Vlogger. Read on how Daphne Brogdon uses her blog/vlog to unite Moms through humor, her husband Mark Peel’s success, & the shock of losing almost all to Madoff.

This interview is part of the BlogHer’09 week look at beauty & fashion bloggers.

Welcome Daphne.

DB: Hello! It might be a little noisy for a minute. I’m at my husband’s restaurant picking up lunch.

Yes, we should mention your husband is none other than Mark Peel. He was recently on Top Chef Masters.

DB:Yeah, he’s Executive Chef at Campanile and also co-created La Brea Bakery, which he no longer owns. He’ll be back on Top Chef Masters in the fall as a judge. His episode is early September.

Speaking of blogging & food converging, we just were at the Julie & Julia premiere last night. It was really great because it was really both our worlds. It’s a great movie, and he had done a little promotional trailer because he had met Julia Child. It’s actually on my blog because he does a little something called Scrambled Eggs for Daphne. (Ed note: Would you just melt to have your chef husband name a dish after you? Rawr!)

So do I sense a husband & wife blogging team forming?

DB:(laughs) Unfortunately, he types henpeck, so I think he’ll be my sidekick.

Well you have so many things going on, and I want to ask: How did you get here?

DB: Mostly it’s because I was doing stand up, and I got to the point where I didn’t want to leave my kids anymore, and I was taxing for another creative outlet. At the same time, I was going to a lot of the baby sites, like a lot of moms do, and I just felt like they were so neutered, not me. Also, moms don’t have much time. So I thought, what if we do a 1 minute video and plant them on different sites? One thing led to another, then I realized I had to put a stake in the blog world to get this done and, there you go. I’m a blogger, and I didn’t even mean to be!

You’re actually now a Vlogger too because of these videos. One minute apiece and they touch on different topics, and they’re funny.

DB: Well, thank you. There are a few poignant ones in there too, but that’s always been one of my goals in life, to make people laugh. I think comedy helps connect people, and moms feel so isolated. Unfortunately, television, it doesn’t help. It just becomes a friend substitute. And I live in Los Angeles, I’m so driving averse. If a friend lives more than two miles away I’m like eh, forget it.

Has the addition of another infant into the mix changed dynamics greatly, or is it merely adding another kid?

I’d say the hardest thing of course is the lack of sleep. The sleep deprivation. In a way, it’s less difficult than I thought it would be. Rex is a pretty easy baby, but of course you never know what you’re going to get. What’s difficult, with my daughter, I would try to sleep when she took a nap. Of course, you can’t do that with two kids, and I’m working now, I wasn’t working before. Fortunately my daughter has not been a little psycho kid, she’s been really sweet to Rex, so that helps too. She hasn’t tried to smother him with a pillow or anything.


Do you write your material in advance or is it a lot of improv?

DB: It actually is a lot of improv, which is my background. I did improv for years and I love it. But I think my blogs are better when I can craft them more, but that’s not always possible. I was so pooped for the last few months with Rex, that I felt like some of my blogs were a little flat or just me being extemporaneous. I’d really like to craft them more. My thing is I need three beats in my minute.


What’s your favorite piece so far?

DB: Wow. Sometimes I can’t even remember them all. Well, recently, one of my favorite pieces I did is called “Princesses”. I really like the way we shot it. Either I shoot the pieces myself or there’s a guy I hire and then we shoot about 12 at once and we string them out. It’s the most economical way to do it and look halfway decent. But my daughter was playing in the background in her princess outfit, not knowing what was going on. I was in the foreground, as if I were making a confessional. My confession was that I was trying to keep her off it, I was trying to keep her clean, but she found the princess thing anyway.

It’s going to happen, they’re getting corrupted no matter what

My kicker is, let’s face it, no matter what we do, when they’re teens they’re going to find drugs. I mean, if they find the princess thing. Disney was not allowed in my house until very recently – I just cried uncle.
You live in LA, how can you be anti-Disneyland?

DB: Well it’s not that I’m anti-Disneyland, although it is a nightmare unto itself. You’ve got to time it right – don’t go in the summer. No, we definitely went there all the time when growing up. But it’s the big beast of Disney. Like when we were growing up there was Cinderella, there was Snow White. Then some marketing guy said “Hey, let’s put them all together and make The Princesses!” Then it’s a gateway to Hannah Montana and the Jonas Brothers. So I just sort of resist that. It’s my hippie upbringing.

Speaking of, I like the Spitup King of So Cal. You had a fabulous top on in that, I have to tell you.

DB: Oh! That was one where I made an effort to get clothed, because you know, the body ain’t what it used to be. Then it was, “Well that’s nice but I can’t nurse in it,” and so I did recently go out and spend for new stuff.

Can I ask – are you really breastfeeding?

DB: Oh yes!

I’m impressed.

DB: Well, when I leave the house, my husband or sitter gives a bottle but it’s all breast milk, 100%. I just taped (an episode), give you a little preview here – we started on the rice cereal. Next thing you know he’ll be dating some b*tch who won’t let him come over to the house for Christmas.

Well, I do know mothers that have breastfed up to five, so you’ve got a few more years to choose. I think that’s stretching it a little but..

DB: I breastfed my daughter until two, but I think if you want to do it until five you can’t do it in public because it freaks everyone out.

What has having this blog done for you personally?

DB: Good question. I didn’t think of it and didn’t want it to be a dear diary. It was, hey I can make the funny and connect with people in real life, connect with moms. I would say – god that’s such a good question. I would say, I have to be more honest, because friends and acquaintances are reading the blog. In some ways, obviously, there are things you just don’t say. I don’t say “Mrs. Smith at the nursery school makes my teeth rattle” or whatever because I have to see her everyday. And I think I have to think my opinions one beat through before I put it down, because the blogosphere will slap you back if they don’t like what you wrote. And it certainly in turn has made me more vulnerable.

Have you had any bad experiences?

DB: Oh sure, sure. I’ve had some people say some mean things, and it’s made me want to pick up my marbles and go home. So then I look at it as, well, just don’t come to my blog. If you don’t like me, get lost, go start your own blog.

I don’t know if you want to touch on this right now, but you have been very open on some painful, and personal topics that have occurred. You can mention it if you want, but was it really tough being open that way with a spouse?

DB: Yeah. Are you talking about how we lost so much with the Bernie Madoff debacle? It was, and that’s why I couldn’t even talk about it for a good seven months after we got the bad news. I just couldn’t. I couldn’t. I had to think about my kids, and my step kids. I was getting calls from lawyers and my husband was getting calls from the Times. Complete strangers were coming up to me and saying “I’m so sorry you had to sell your house.” I was like, well, there’s no hiding it. I would rather be the one that screams about it than walking into a room and going, “Do people know what happened?” You know? Because it was pretty devastating, the most devastating thing I’ve ever gone through. To in one day drive home from work and be told our retirement was gone, and we have to sell our house.

I have to say it was really brave of you, and it had to be very tough. For people that are reading or watching the blog, we empathize. Obviously you didn’t do anything wrong. Do you feel freer now?

DB: I got a couple of cruddy comments. Like “Well you had a nice house, I don’t have a nice house, so go stick it.” Well, last time I checked, robbery is robbery, whatever level, and our retirement is gone. Our children’s and stepchildren’s college fund is gone. Those are the people that can take a hike. I don’t need them around.

But most people were so sweet. And one of the big reasons I decided to be open about it was I started to get clues on my site from other people struggling from the recession. I thought we could help each other. Like how a mom with a special needs child can feel so isolated can meet another mom and they can help each other.

When we first got our bad news, it was like we were hit in the head. In the ensuing weeks, (we were in a feeder fund, we thought it was a little boutique thing) we found out it was a world wide scam. People that were much smarter about money than we were, or are, frankly made me feel better. Then my husband and I came down to this: Bernie may have ruined his life, but he didn’t ruin our life. We still have our family.

I love that, and I think that is important to remember. How does your husband feel? Is Mark comfortable that you’ve shared it with everyone? Has it helped him handle it?

DB: He was always better with it than I was. I think he was down in the dumps five days. He really was “I’m moving forward. I’m not letting this get me down.” I have to say I felt more traumatized, maybe because I was pregnant. Not exactly the news you want to get when you’re pregnant. He did initially say “I don’t want you to blog about this,” and I said fine. We were still coming to terms with it, and also, he’s a businessman. I didn’t want this in any way to reflect on him. It has nothing to do with his business, it’s totally separate, but I didn’t want any stink on him because of it. But you know, you can’t control information, particularly on the web.

Going back to this whole idea of helping people to not feel alone, I want to touch on something you are involved with called Momversation. How did that evolve?
100th episode of Momversation
DB: Well, it’s kind of an offshoot of CoolMom. In order to develop CoolMom, I paired with a company called Decca, because I wouldn’t know how to build a website, even if I was given my Madoff money back. I just wouldn’t know how to do it. So in a sense, they are a business partner for me, and if there are ever an ads on there they will have gotten them for me. So in conversations, I told them there was a big mom market out here and they should tap into this more. They were able to get a sponsorship and asked me to be a part of it, asked Heather Armstrong (Dooce.com) and other people to do it, and that’s been great! So there is another web venture I accidentally started.

It’s really enjoyable to have all of these different takes on topics. I just recently saw the topic on circumcision, which is probably the heaviest topic I’ve seen. There are some very strong feelings going on there, but those are things people don’t often talk about.

DB: Yeah, it’s all different ones. We try to mix it up between heavy and light. We also do some topical ones like “Are you sick of John & Kate + 8?”. My heavy one, because we all start conversations, is “What are you planning for your children if you and your spouse pass?” That was inspired by the whole Michael Jackson debacle. We were in the midst of the Madoff issue and we had to scrap that will, because there isn’t that money to leave anyone. You still have to figure out everything else.I’m just so sorry that has happened to you. Do you feel like you are getting back on course now?

DB: Oh yeah. You know, there are moments where I just miss my house.

There’s nothing wrong with that. That’s something you had worked for, the place you lived. We do get attached to our homes and that was the place you were creating (your life & coolmom series). It’s okay to grieve. It’s important to grieve.

DB: I just think, like my daughter, her birthday is coming up and she wants a big, bouncy house. I don’t think we have room for that. But I do consider us extremely lucky. There is a girl who went to my children’s school and she was just abducted and killed and, nothing, there is just no problem that compares to that. You’ve just got to keep perspective. Everything is fine, we live in a fine place, knock on wood we are both working, and Top Chef has been a lot of fun.

The Fashion Team is still going, and I just did a little bit of that at the Julie and Julia event, checking out the fashions. It’s been really fun.

Tell me about it.

DB: Well, it’s like a little hidden gem on the basic cable landscape, because it’s just, get your knife and fork and let’s dig in to celebrity fashion. You know, when you just want to gaze at dresses and fashion and celebrity? And that’s what we do. We do a lot of trying to find the funny, but we also strike a blow for the regular gal. Sure, that outfit could be fine if you’re a size 0, but it’s not going to work if you have hips. It’s just fun. Finding looks for less. Also, if you can only afford one trend for summer, what should it be? BTW, it’s the maxi dress. Things like that. Our average viewer makes about $35k a year, so while we talk about highbrow things we always try to make it accessible.

Thank you Daphne.

What’s Ahead?

TV Guide Networks’ The Fashion Team airs on Sundays at 7pm/P

Mark Peel has cookbook coming out on Classic American Cooking. He’ll take things like Chicken ala King and make something new.

Thank you Daphne!

Follow Daphne here: CoolMoms.com and here: Momversation

~ Hillary Fry / solessence

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Posted by on Jul 22, 2009 in Uncategorized | 1 comment

I’m so excited! Daphne Brogdon – 7/24 12:30pm central

To read the interview transcript please click here
I think of good blogs to write but I don’t have the time and I’m too tired. Ah, the irony of mom blogging. ~ Daphne Brogdon

Kudos to the Blogosphere during BlogHer week continues on Friday, July 24 at 12:30pm Central, when Daphne Brogdon joins Solessence Radio. Daphne is co-host of TV Guide Network’s The Fashion Team, with Lawrence Zarian.

She’s also a very funny comedian, and one of the original mommy bloggers. Author of CoolMom , Daphne vlogs and posts on marriage (to renown chef Mark Peel), pregnancy, dynamics of a second child, feeling out of shape, family vacays and the very revealing and heart wrenching personal loss of their savings and retirement from the Madoff scandal. While she is a blast on her TV show, she especially shines in her writing. Women seem to bond with her. Men declare her MILFy.

This interview will be taking place during BlogHer conference. If you aren’t able to catch it live, we’ll have transcripts and downloads available later.

Have a question to ask her? Please feel free to post or email to solessencenews AT gmail DOT com.
—————————————————————————————————-
Daphne’s Bio:

Daphne Brogdon is a comic and a TV host. Daphne used to go anywhere for a job, but now that she is a mom she is glad to have a gig close to home. She is a host of TV Guide Channel’s weekly series, The Fashion Team, a fun romp through celebrity fashion. In her segment, “Fashion Mommy Must Haves,” she focuses on fashion stories that relate to the mom perspective. She also makes fun of how famous people dress every week in Star Magazine’s “Worst of the Week.” Daphne is a somewhat regular contributor to CNN Headline’s Showbiz Tonight, a contributor to Pregnancy Magazine, and the host of FOX’s web show 24 Inside. She’s also been seen on Dr. Phil and The Oprah Winfrey Show.


An improviser, Daphne’s shtick used to involve dating advice from a woman’s perspective, because prior to marriage, she dated a lot. She has appeared on “The X-Show” where for a time she was the only female late-night host on television. She has also hosted the controversial dating reality show “Playing it Straight,” on FOX.

As a stand-up comic, she has performed at the Riviera Comedy Club in Las Vegas, the Improv in Hollywood, the Comedy Store in Hollywood as well as synagogues and weddings, countless laundromats, dive bars, and rooms she wasn’t sure what they were, but there was a mic.

Daphne is from Culver City, CA where her father John Carl’s foray into local politics (Mayor pro tem of Culver City) gave her an interest in politics early on. Another part of her act now is her family. Daphne is married to Mark Peel, Executive Chef and owner of Campanile Restaurant and co-founder of La Brea Bakery. They have a toddler, Vivien, an infant son Rex, and Mark has three children of his own. They reside in Los Angeles.

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