Last year I attempted to make a recipe for Mini Pavlovas from Nigella Lawson’s cookbook, How to be a Domestic Goddess. It was the first time I had ever made pavlovas and they turned out terribly. I had no idea if it was my inexperience, the small electric oven I used, or if the recipe was off. I posted about my experience on a blog, and Neil Parmar from SmartMoney magazine contacted me to ask about what happened. The reporter from SmartMoney was doing a story on celebrity cookbooks that were poorly tested, resulting in recipes that didn’t work well for home cooks. I started talking to him about my experience making recipes from cookbooks, and they asked me to demonstrate the Mini Pavlova recipe for an episode of SmartMoney TV, which airs (only) on SmartMoney.com.
The last time I was on film was for an episode of Romper Room when I was five, so my experience as a TV personality is quite limited. I was nervous and planned to practice the recipe again before the crew came to film, but I was short on time. I filmed the segment, making the pavlovas for only the second time (the first being the time it failed). They came out well, but my narration could use a little help. In the end most of what we talked about was edited out, and only the points that supported the theme of the article remained. Overall the experience was really fun, and the crew was really nice and helpful.
I can no longer hide faceless behind my words on Lovescool. Here I am on SmartMoney TV (click on the “Spotlight” link)…
How exciting! You sound so calm and relaxed. It came our great- really interesting clip.
(You are so pretty!)
Wow!!! You look like you were made for TV baking!
Finally a topic dear to my heart! Instead of a book signing, the pastry chefs should pick a recipe from their new book and do a demo to the crowd.
None of your nervousness comes through, you look like you are in your element.
Maybe you can become a regular consultant for their food related shows.
you sound great!!! you look beautiful and like such an expert!! yay Kelli!!
xox
You totally belong on TV — there are too many “talking heads” around now, but you are gorgeous AND knowledgeable! Yea you!
I really enjoyed this–very informative! You did a great job.
Thanks everyone. The usual response after people see me is, “You’re white?!?!?”
It was fun. I do need to cut out the “Ums” from my speech.
It’s funny how things come out after they are edited. We talked about so much stuff that I would have chosen to keep in, but I guess they know their audience and perspective for the article.
Malini– I agree about your suggestion to have chefs demo their recipes. I think they should use the cups, tspn, etc. measurements they subject on their audience! That would be very interesting.
That was great footage, Kelli. You know, you could always do a video blog of Lovescool at some point, especially if you’re including a recipe.
What a great idea Karen! I just have to get it set up properly. I’ll try to find a way to do this in the future.
Is that your kitchen?? If it is, I’m pretty jealous!
Kelli,you look great on TV!I second with Karen’s idea of a video blog from Lovescool.Shall we send you reminder e-mails in case you get too busy with the Amai production?
You really did do well! Great segment.
Wow…you’re so beautiful Kelli! Just like your packaging! (*^.^*)
I agree with all the praise. That was very informative and you sounded calm. It must have been cool to see the name of your business underneath your name.
Yes, I was pretty cool to see Amai displayed by someone other than myself! Thanks for the encouragment everyone.
In my unbiased opinion, you are the most beautiful chef on TV or the internet. Today the internet, tomorrow the Food network, next month the world!
Kel, you are awesome. I feel lucky to help you lug a bazillion pounds of cookies from Queens to Harlem on a weekly basis.
Hi!
I loved your post - couldn’t check the live performance yet, though.
I had the same problem with the same recipe (Nigella’s pavlovas)
I hope I can watch the footage to learn what I did wrong!
Best regards!
Wow, you did great! You looked natural and at ease. I haven’t tried Nigella’s mini pavlovas, but I had great success with the chocolate raspberry pavlova on her site. Actually, I thought it could use less sugar, but it was delicious nonetheless. I agree that her recipes are sparse in instructions. I think she’s trying to simplify things, but I wouldn’t recommend them to novices.
Omigod. I have this like mad crush on Kelli. I hope it doesn’t start to affect my productivity or anything.
Gotta run — have to replay that video for the twentieth time.
I was suprised by the dramatic increase in sugar that was recommended. It did make the recipe turn out better, but it could have also been because I used a much better stove this time around.
Sneakeater, very funny. Thanks
Haven’t tried Nigella’s mini pavlovas, but I keep reading from readers outside the UK that her recipes don’t work. I’ve been using her books extensively (Feast, How to Eat, How to be a Domestic Goddess) for years now, have tried many-many of her cakes and all of them have ALWAYS turned out well. Confusing..
That was great! Well, that is ridiculous that the measurements were not checked after conversion. Ridiculous quality control. Especially since pavlovas are so easy to make.
Kelli, what a terrific clip! Thanks for sharing. You seemed very at ease.