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Behind-the-Scenes

Behind-the-Scenes

Wed, 10 Nov 2010|

-5 years of Everyday with Rachael Ray Magazine - -Indeed -this is a big occasion. I'm a big fan of the magazine and I know everything always, so it's perfect day and night which is funny because when I cook it, sometimes it doesn't as far as the food goes. But you guys have been here and you know behind the scenes, as the editors, I'm sure you have a few bloopers right? Now Jeanie, you were there for the very first issue -I was, I was one of only 5 or 6 people running the show and I have to say -Lean and mean -Lean and mean and it really was, it was a miracle, it came at it all because the office had 5 or 6 blackouts throughout the summer. We had to stop working, go to a nearby park, spread-out our work and just get it done. So- -Just working in the park, just laying- -Yeah -Working in the park, getting paid -Yeah, yeah, yeah well- -Not too bad -Yeah, we were really scrappy and we all went home at night and developed recipes which is something that I hadn't done. I actually developed the first take 5 recipe which- -Oh you did? -Yeah -What is your first fit take 5 recipe? -Carrot-ginger soup -Oh, I love carrot-ginger soup -Oh well good! -That was you? I made that. That is a really good soup. -Yeah -That took often right? -Right, this is the first take 5 recipe and now, readers every month write in their own take 5 recipe which is a recipe with 5 ingredients or fewer. -Now, one of our best franchisers -Yeah -Take 5 -And she started it all -Yes -That's funny because we went from Jeanie's kitchen to an official test kitchen and- -Finally -we now, finally, we now have or we have had it for a few years going, a kitchen with 3 full-time staff and they are cooking every day. -That's a fun job but- -It's a great job and we get to taste everyday -That's also fun. But they make mistakes even though they're professionals. And one of my favorites was from a recent issue and it was our turkey story and thanksgiving this year. And we came into the test kitchen, our test kitchen director, Diana, and she realized that we hadn't defrosted the turkey in -Oh -time and it had to be cooked off and tested. The recipe had to be tested right then. So, she took a blow-dryer to it. -That is hilarious -Not recommended but it worked. Be sure if anyone's listening, it's the cool setting only or you're really - you're really in trouble. But she defrosted that turkey with a hair-dryer that was a miracle - I mean real people at home forget to defrost the turkey in time -Oh my God -But you froze, that's ridiculous! -The other thing that's funny that-that happens all the time in our kitchen is that the interns, we have interns with us, and we learned a lot from them, shall I say. One time an intern was -High-heat roasting some garlic cauliflower threads and she opened the oven, the wall oven, and the steam came right at her and singed her eyelashes, her mascara- -Oh no! -not quite singed but her mascara was melting, her nostrils were burned -Are you serious? -I'm serious and it's a little upsetting -I feel like that would happen to me. So, how do we- -Okay -Yeah -That's the funny thing; the thing about our wall oven is its face height. -So be careful opening your oven -Absolutely -And it's true but that does bring me to another injury which is a sad but true, Diana was using a hand-held slicer, a Mandoline, -Oh no -Yeah, and she- -Oh my god -Yeah -Poor Diana -Yeah, she was doing some fennel and sliced off the tip of her finger. We threw the fennel out -Good that's true -But - -Featured in this February issue -A Halloween issue -No, no, no, no -that's enough -[unk] -Terri, can you tell that story -Well, -That's a little hard because mine doesn't have blood involve -Oh god -But actually, well one, I think big blooper that I will never forget is that took place at a photo shoot. Actually in this issue which also is my favorite cover of the magazine -That is so cute -- -Yeah -I remember that -I like - -That's Rachael's favorite -I remember what was in that -Yeah -Rachael and I have that in common -So, that was actually the first story that I- a story that I actually appeared in and it was for this pizza party story where I actually had friends come over, you know, and -Oh, you're actually in it? -Yeah, I'm actually in it, yeah. So I had to [unk] a bunch of friends and just bring them all together to do the soup but the only thing at that time I didn't know whether the option of hiring a food stylist or food stylist assistant -Poor thing didn't know -Oh -Because at this point of view, you weren't had a scrappy. -Yeah -Yeah, we actually could afford right? -Right -As a whole staff - -Yeah -of photo shoot -like actually have people help us so to keep things on track and running -Right -and - -and the food stylist who cooks the food for a fellowship -Yeah -This case I had him make 3 pizzas, a dessert pizza and a salad and -All while I was actually being in the shot so I was fully dressed with hair and make-up and props that I'll keep running after like patting off the flour and like, the photographer was great about it and I was trying to consider I was totally patient, I hadn't said a word about our friends locked into the bedroom and told them not to come out and there was nowhere to go in the afternoon coffee run, and we ended up being there I think until like 7:30 in the evening which is definitely a little on the late side. -So do you have a little like painted smile on your face? -Yeah -That's why -Speaking of that though, when you do that as a food stylist, give us a secret because - -Whoa -That's always what people love to know when you make- -It's a secret - -Okay -that I learned from this shoot