| Online cooking is pleased to present online chef Jon | | | | you love most about doing your own show?JS: Being |
| Salonga from Calgary, Canada. In this interview, Chef | | | | on camera, goofing around a little bit, and showing |
| Salonga discusses his love of food and the inspiration | | | | that even screwballs can create sexy food. I also |
| for his self-produced cooking show "Chic Magnet."OC: | | | | love the freedom to take it in whatever direction I |
| How did you get into cooking and what inspired you | | | | see fit.OC: What have been your greatest challenges |
| to do your own cooking show?JS: I worked as a | | | | in putting your show together?JS: Coming up with |
| server during high school and thought it'd be a fun | | | | shooting schedules and good times to edit the shows |
| idea to become a chef. After that idea tanked when | | | | down! On average, every hour of footage gets cut |
| I learned just how stressful it actually is, I dropped | | | | down to half an hour, where I've gotta figure out |
| out of the | | | | things like transitions, which parts I can edit out and |
| cooking arena after successfully completing my | | | | which ones will make the final cut, and generally how |
| culinary education. A few years after that I just | | | | to achieve the best flow with minimum waste. All in |
| decided it would be fun to make my own cooking | | | | all, every show might take 2 to 3 hours for shooting |
| show.OC: How do you come up with your show | | | | alone, including cleanup, and my post-production |
| ideas?JS: I get a lot of questions-simple ones, | | | | editing takes anywhere between 4 and 8 hours.OC: |
| really-about cooking fundamentals and technique, so I | | | | What is the strangest food you have ever |
| do a lot of shows based around that. Because a lot | | | | prepared?JS: A Filipino delicacy called balut, which is |
| of people I know watch the show, I try to tailor the | | | | the partially developed fetus inside of a duck egg! I |
| contents to fit their needs. Basically, if they want | | | | was absolutely horrified when my buddy cracked |
| to learn how to poach eggs, or create basic sauces, | | | | open the top of the shell, |
| and I did a show about advanced techniques like | | | | pulled the little guy out by his beak, and with a swift |
| using a rotisserie or fundamental knife maintenance, I | | | | drop, uncurled the wings from it's body.OC: If you |
| wouldn't have an audience!OC: How would you | | | | have a favorite thing to cook, what would that |
| describe your cooking style and what | | | | be?JS: Packaged ramen noodles with whatever |
| influences your cooking?JS: I've got a pretty eclectic | | | | leftovers I can cram into the pot: who said that |
| style and really try to embrace all aspects and angles | | | | convenience food couldn't be somewhat |
| of food: When I find something that works for me, | | | | wholesome?Sample Menu: |
| I'll incorporate it into my own style, and if something | | | | Roasted cherry tomato salad with balsamic |
| doesn't float my boat, I'm not going to produce it. I | | | | vinaigrette reduction |
| am trained and educated in classical French cooking | | | | Butternut squash and apple soup with curry and |
| techniques, and by virtue of a year abroad in Thailand | | | | maple syrup |
| I also have basic Thai and other Asian influences.At | | | | Thai Mussaman curry with potatoes and jasmine |
| the end of the day, the balance between flavor and | | | | scented rice |
| labor intensity is what influences my cooking, and it's | | | | Sticky rice with mangoes and sweet coconut |
| never about, "This style," or "That style." It's really | | | | creamBe sure to check out his show at: or Rinehart |
| about what works and what is practical!OC: What do | | | | is the founder of Online Cooking. |