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Lisa Garza Speaks! Episode Four

This is one multi-tasking chica. I e-mailed Lisa to remind her of her Monday blog duty and she texted from her Blackberry that she was busy working an event. Twenty minutes later, her post about last night arrived. I asked her to stop by my house on her way home with some spicy basil orange marmalade and a quick late evening turn down service after Law & Order. I will not be surprised if she shows up. So, without further ado, Fightin’ Foodies of the Dish Nation, Ms. Lisa “Fall Gal” Garza:

So, here we are after a very dramatic Episode 4. Overall, I felt pretty good about the mini challenge. Sixty seconds to demo any skill on the spot, with no time to think, is difficult. The challenge is a lot harder than it appears. That 60 seconds feels more like 10 when your in the moment. For many of us, it’s only our third opportunity to work with a camera, follow cue cards, and try to connect with the audience. It may look simple but its actually a lot of multitasking.
I’ve spoken to news anchors about how this process works for them. They explained how scary it would be to have 2 million people watching you the first time, or even 10 times, on camera. Learning how to work with the camera and crew is a process. This is a crash course and it’s not always pretty. The more time you get in front of the camera, the better you become.
The main challenge was to basically cater to an unknown group at an undisclosed location This is very complicated to do when you don’t know who or where you’ll be serving–a caterers nightmare. I realized as we pulled up to the Coast Guard cutter that one of my dishes (Tar Tar) may not be well received. I immediately started thinking of how I could make this dish approachable. It was a great turn of events because it tied into my culinary point of view. I want to break down the barriers in “fine dining” and show how simple and exciting food like this can be if someone’s willing to teach you. All you need to do is approach it with an open mind.
I know I can’t end this without talking about “the fall”. I was wearing closed toe, lace up shoes, not stilettos. My station was in front of the commercial fryer which had been used several times and the floor was slippery, so I probably would have slipped even if I had my pumas on. But I got up, wiped myself down and still put my plates out, without a tear. (The accident actually bruised a rib that hurt for for a couple weeks.)
Post show interviews are long and I was whipped, tired,and in pain, to say the least!!! In hindsight, I wish I never would have answered questions about my clothes and shoes. Style is a huge part of what I would include if I had the opportunity to do a show. I don’t dress up when I cook in my restaurant. But, if I cater, host, or appear on TV, I’m absolutely going to dress my best. I don’t know anybody who wouldn’t do the same!