Ok, I'm NOT going to tell you who the bad and the ugly are. I won't tell you about the chef who only speaks though his PR person and charges money to publish his recipes, even if it is part of an article extolling his virtues. (And no, we don't bother!) I won't tell you about the chef who has a PA who promises to get him to call for an interview/statement but never ever bothers to call back. Or the name who is so incredibly BORING and arrogant I wouldn't even know where to start.
As a food writer, it's always a surprise to me to discover who is and who isn't polite and ready and willing to speak to the media.
I've been lucky to speak to some very fine chefs and by the same token, I've been lucky NOT to speak to others who perhaps have inflated ideas of their own worth. As a chef said to me lately. ''It's not rocket science, we're just cooking meals for people''. Bravo. Ok they *do* get paid ten times more than me to do their job and I have enormous respect for those who are master of their craft but why does regognition or fame often equal arrogance and the loss of good manners?
I admit, sometimes I am surprised by the ease and grace by which some big 'names' agree to speak to a no-account food writer in Brisbane, but I'm always grateful when they do. More so when they do it with genuine good humour and interest. The ones who don't, who are rude, arrogant or don't even deign to answer an interview request, I leave in Karma's capable hands.
In no particular order, here are some of my fave interviewees.
Matt Moran.
He's a busy boy, but seems really well grounded. He is always polite and gets back to you swiftly and always answers the questions.
Maggie Beer
A legend. She is lovely. Unaffected but a very strong woman who gives great quotes and always makes time to talk.
Belinda Jefferies
One of the most genuinely nice people I know. Unassuming, lovely and very talented. Possiblty a bit under-rated.
Skye Gyngell
She is incredibly honest, unaffected and I love her vague, scatty sort of way of talking. An eccentric artist.
Greg Malouf
He left a lasting impression. He's someone who's had obstacles in his life, particularly with his health, but he's overcome them all to be very sucessful. His books are stunning!
Curtis Stone
Despite spending most of his time in the US, he's still a good Aussie boy, great value and frankly, damn fanciable!
Margaret Fulton
It's always such an honour to talk with her. She was instrumental in changing the way a generation cook. She always makes time and is actually much less conservative than you'd imagine. In fact, she's very funny and quite earthy.
Martin Bosely
Accommodating, intelligent and a very interesting guy. I respect his beliefs. He lives by them when many chefs just talk the talk.
Michel Richard
Funny, warm and not too posh to make time to talk to a lowly Brisbane journo!
Rick Stein
I reckon he must have been an Aussie in a previous life. Laid back, friendly and intelligent.
If I were a young chef, one of these people are who I'd aspire to be. Great at what they do, but always gracious.
2 comments:
PEASE give is names! We all had it with these Gordon Ramsay wannabes.
Ah, but that would compromise my journalistic integrity. (No smart remarks please! ;()
As someone reminded me recently, you catch more flies with honey. Or in this case more column inches!
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