Karen Katz’s talent for roasting a turkey in just 30 minutes shines through, thanks to her legion of culinary staff and four birds in various stages of the cooking process during a single television episode.
As an executive producer during the formative years of Food Network, Katz oversaw over 1,000 hours of similar culinary scenes and witnessed the evolution of food television into today’s powerhouse. Working with renowned chefs like Emeril Lagasse and Buddy Valastro of “Cake Boss” fame, she gained valuable insights into the industry.
In her new memoir, “Getting Sauced: How I Learned Everything I Know About Food From Working in TV,” Katz shares behind-the-scenes stories of life on set with the cast, crew, and special guests such as Julia Child and Martha Stewart. Filled with humor and anecdotes from disastrous dinner parties and international travels, the book also traces Katz’s personal culinary journey from childhood meals of canned peas to her current exploration of intricate homemade dishes. Throughout the book, readers will find unique recipes like a modern twist on the 1960s tuna noodle casserole and French lamb and sausage cassoulet.
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Are people surprised to hear just how much you guys are doing in order to put a show on the screen?
There is often a common reaction of surprise from people when they discover the extensive teamwork involved in producing a TV show. The collaboration of both the TV and culinary teams is essential for successful food television. For example, “Emeril Live” required a team of 90 individuals, ensuring all aspects of the show ran smoothly, even cleaning up between commercial breaks.
These celebrity chefs are doing real cooking with real food — live. What happens when something goes wrong?
Speaking of Julia Child, what was it like to meet her?
Meeting Julia Child was akin to welcoming royalty on set due to her iconic status and influence in the culinary world. She had a great sense of humor and showed kindness to everyone, especially the culinary staff, understanding the challenges of working in TV.
You also write about your own cooking journey. Does it give you whiplash to see how far you’ve expanded your horizons?
While not a professional chef, Katz describes herself as a passionate home cook willing to experiment with various cuisines. Embracing failures along the way, she believes that learning to cook is akin to mastering a new language or skill, allowing for creative improvisation and culinary growth.
You’ve traveled so much for work — fished for oysters off the coast of New Orleans, line danced in Nashville, even foraged for mushrooms in Northern California.
Her career afforded Katz unique opportunities to immerse herself in diverse culinary experiences, from fishing for oysters to foraging for mushrooms. These adventures provided a different perspective of the places she visited, offering a behind-the-scenes glimpse and interaction with dedicated food producers.
You write that a TV show’s cast and crew become like family. Are you still in touch with the Valastros?
Katz maintains relationships with industry figures like the Valastros, with their support and encouragement for her memoir. Reflecting on her time in the industry, Katz emphasizes the positive experiences and important connections forged during her career.
You’ve spent years in this industry. Why is foodie TV important?
Food television serves as a comforting and universal medium, bringing people together through their shared love of food. Particularly during challenging times, foodie TV provides a source of comfort and entertainment, transcending cultural boundaries and sparking culinary inspiration.
