Friday, April 1, 2011

A Few Random Scenes from my All-Clad Demo at Macy's

I feel pretty good these days when I get two new recipe videos posted in a week, and I was hoping to sneak in a third one today, but due to tax preparation, the opening of baseball season, spring fever, and other forces beyond my control, you'll have to settle for this. Here's a little glimpse into the duck sous vide demo I did for All-Clad at Macy's in San Francisco. This is dedicated to all of you loyal, but possibly-misguided souls who keep emailing me, telling me I need to have my own show. Enjoy!

A very special thanks to Lenny Ferreira, from Chezus.com, who filmed this segment! Also, a big thanks to Megan, from Macy's, and Earl from All-Clad for taking such good care of me, and to everyone who came down to watch!

29 comments:

Bill G. said...

Did you announce this event on twitter or anything? Had I of known you were doing a public demo I would have gone in a heartbeat. Or maybe you don't announce it for that very reason. Anyhow, wonderful job Chef John, did the audience get to taste the duck afterwards?

Chef John said...

yes, i did tweet a bunch of times, maybe 3 or 4. Next time!

Basia said...

Brilliant!! I've always enjoyed your approach to your audience at least as much as your food. Wrong coast! However, for the sake of baseball, I forgive you. ;)

Sharon said...

Sooooo jealous of those people. I wish I could've gone to see you!

DavidPD said...

Instead of sucking raw duck air through a straw, you can get the air out through a much more hygenic method. Pioneered by Niels Noren and Dave Arnold at the FCI, fill a large container (3/4 full) with water; holding the open bag by the zipper, slowly submerge into the container; as the zipper begins to get close to the water line, begin zipping the bag while slowly submersing it further down until only the corner is open; complete the seal; and done. This way you don't have to risk getting a bacterial infection. Yay.

Jane said...

@DavidPD I'm an RN and sucking air through a bag with raw poultry is NOT an inherent health hazard, unless you have a very rare immuno-compromised medical condition. Now, licking the straw if had touched the raw protein, is another matter.

On another note, Chef John, I know you're married but I still find you very hot!

He Took MY Last Name said...

A little raw duck air never hurt anyone! That's what immune systems are for.

:)

Glad you are just as funny in front of people as you are behind the camera Chef.

Anonymous said...

Awesome! I wish you could come to Canada!!!

Anonymous said...

Lots of fun....Let us know when and where you are appearing...I live in Palm Springs area but my kids live in SFO...I'm there frequently...Love to see you in person... Lyn

Anonymous said...

you are becoming quite the big shot

Khanh said...

True showmanship, they got an entertainment! You're hilarious!

Khanh said...

True showmanship! Those people didn't just get the duck, they got an entertainment! You're hilarious!

Anonymous said...

Dude, you did awesome! Kick ass performance!!!

Mister Dressner said...

Ah hah! Show this to the food network! I really dug seeing you work the crowd and get the laughs.

Mister Dressner said...

Ah hah! Show this to the food network! I loved seeing you work the crowd and get the laughs.

Marcus said...

Chef John's second choice after culinary school was being a stand-up comedian :)

nguoithutu said...

Aww... I'd have gone to see you if I've known about this.

salahhe said...

I so wizh you would stop mixing meat with sweet stuff (yuk) then i would get to try more of what you make.

Go Share Your Faith said...

Chef John....good going!

I wish you'd come to the East Coast!

cb said...

So what ended up being your favorite All Clad product(s) you would suggest over all others? Fry Pans? Pots? Nonstick? I love the AC 3qt saute 'all in one pan' w/ lid that I own when I do things like your stroganoff or make a nice big stew, but can't seem to break away from my steel Calphalon fry pan & their nonstick deep saucier or my Le Crusette pots & dutch ovens (which I gifted myself 3 years ago thanks to you--perfect meals every time!). I'm more and more sold on enamel cookware every time.

Anonymous said...

Food network really missed out on an opportunity to put you on camera full time. That demo rocked!

Daniel said...

John,
You are a natural with audiences. Your approach is truly friendly and remarkable. How can i help get you MORE noticed????

Your friend in vienna, austria
daniel (and lisi and sarah!)

angie said...

Yeah with your natural confident presence, you should be on TV. (I hope it doesn't mean we may lose you here) But seriously whenever I watch shows like "Let's Dish" i feel sorry for the poor host who makes me nervous and upset at the same time...

cdcphoenix said...

I'm sorry I missed you. I wasn't paying attention on twitter these last couple of weeks.
I live in Livermore and would love to see you do a presentation. Hey, do you do any cooking classes?
And I love the sweet with savory - I don't have much of a sweet tooth, so a bit in a meal is always appreciated, as it tends to be just a touch.
Great job on your presentation, and you are very good at interacting with your audience.
Thanks for sharing this.
Claudine

Chris said...

Newest flavor of CapriSun drinks - Duck Air!

From the excerpts, looks like a fun and informative demo Chef John. Love your "relax" tips.

Paul D said...

oh man, my wife and I thought you were great. You should be a household name. I wish you all the success you obviously deserve.

Hilding Jakobsson said...

Haha omg you look so nervous! Don't worry, your so funny in nature so you don't have to think about what your doing =) Would have loved to be there!

Anonymous said...

Please don't get a TV show. I love you just the way you are.

Anonymous said...

why did you disable comments on the video on Youtube?