Staff Blog
THE MEAL TICKET INTERVIEW: Sandra Lee
posted by Felicia D'Ambrosio
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Sandra Lee, the blonde and bubbly host of the Food Network’s
Semi-Homemade Cooking with Sandra Lee, is famous for her telegenic
smile, outfits matched to her TV kitchen and outrageously festive
“tablescapes.” Less well-known: She’s a total mogul. Lee’s the host of
an Emmy-nominated TV show, founder of the multi-million dollar Sandra Lee Semi-Homemade company and author of 17 cookbooks published under her
own imprint. Lady’s holdings are better vertically integrated
than McDonald’s.
Currently on a national book tour in support of her three new cookbooks — Semi-Homemade Money Saving Meals, Semi-Homemade Fast-Fix Family
Favorites, and Semi-Homemade Desserts 2 — Lee will be visiting the suburbs Philly this Mon., Oct. 20. At the Doylestown Bookshop (16 South Main St., 215-230-7610) from
1-2:30 pm, Lee will be signing copies and dishing out tips on food budgets and holiday entertaining. Later, fans can mingle with the empress of cake mix at her Sweet & Simple Cocktail Hour, which’ll be held from 7:30 to 9:30 pm at the Chester County Book & Music Company (975 Paoli Pike, West Chester,
610-696-1661). Anyone who’s seen Sandy’s eyes light up during the colorful cocktail portion of her show knows this will surely be entertaining.
After the jump, Meal Ticket touches base with Lee to get her take on feeding a family during an economic crisis, what she says to her critics and why scraping beef tendon is just not for her.
Meal Ticket: Most people know you from Food Network show, but your first company, Kurtain Kraft, was
designed to help people decorate their homes on a budget. What inspired
you to delve into the food world?
Sandra Lee: When I launched Kurtain Kraft, I had no idea that it would be on
its way to become a million-dollar enterprise. However, by 1995, the
company began to struggle and I decided to start over and create a
total lifestyle company. I diversified the product line, creating
everything from crafts to gardening products, floral preserving and
flower arranging kits. I wanted to design solution-based precuts that
would make women heroes in the home. When I noticed that one group not
being served in the marketplace — women who didn’t have enough time
to whip up tasty meals from scratch — I was inspired to attend Le Cordon
Bleu in Ottawa, Canada. I refocused my energies by closing down the
lifestyle company and followed my passion for cooking.
MT: What was it like learning classical technique at Le Cordon Bleu?
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SL: The
classical training … was not really for me. I was
scraping beef tendons and I thought, I’m outta here! While learning to
cook the old fashioned and longhand way, I began to devise some
shortcuts and Semi-Homemade was born. I quickly learned how to make
substitutions to gourmet recipes and knew I was on to something
special. When you look at a recipe, you want to know that at least four
of the ingredients are available at your grocery store. It’s more cost
effective and less time-consuming.
MT: What do you say to people who criticize your concept of basing meals on packaged ingredients rather than fresh ones?
SL: I
believe there is a difference between being a home cook and a chef — and
God bless the chef! When people criticize the Semi-Homemade approach,
they take a shot at every woman or man in America who is trying to get
a meal on the table and make it special. People don’t like change,
but what they don’t realize is everyone is living the Semi-Homemade
way. We all buy groceries from the grocery store. We’re modern
people, with overstretched schedules, commitments and overburdened
budgets. I’m simply giving people the tools and options they need to
make life simpler and sweeter.
MT: What are ways an everyday family can save money on groceries?
SL: I recommend looking to see when such items as cookie mixes, cream
cheese and butter go on sale. It’s always good to flip through grocery
circulars to watch for sales on these staple items. When cooking the
Semi-Homemade way, you can embellish almost anything, honey! Buy three
or four of each — you are going to use them. Instead of reaching for
expensive jars of spices, look for inexpensive packets of spice mixes,
particularly when they go on sale. One package can get you through the
fall — how great is that? Another great trick is the slow-cooker — buy
an inexpensive piece of meat and you will be able to create a
flavorful, moist, delicious meal.
MT: What kinds of cuisines and restaurants do you gravitate toward?
SL: I love food period, but I have a special place in my heart for Mexican dishes.
MT:
Philadelphia is famous for its local specialties — cheesesteaks, soft
pretzels, hoagies. Are there any regional foods from your home that
you’ve adapted with your Semi-Homemade method?
SL: I learned how to make brats when I was growing up in Wisconsin. The
recipe for Wisconsin Beef and Cheddar Sausages with Beer-Braised Onions
can be found in my Semi-Homemade Grilling Cookbook, but there’s
a little trick to it. Simmer the onions in beer and cook until the
beer has evaporated. When mixed together with the juices from the
kraut, you have a simply sizzlin’ Semi-Homemade dish.
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You Just Jumped the Shark !!!!!!!!!
I agree with JS. This is very disappointing.
Sandra Lee has done and continues to do a significant disservice to homemakers by perpetuating the idea that preparing a meal from fresh, local ingredients is “too hard” for the average person, and something only chefs should do.
Any foodie/gourmand/person-with-taste-buds-and-a-half-a-brain-in-their-head should be insulted by this Sarah Palin of the kitchen, and I, for one, am docking Meal Ticket at least 2 points for lending her any credibility.
J.S. and cjmemay you are spoiled city freaks…..without a farmers market coming within crawling distance of your society hill wonderland, you’d have to actually figure out how to come up with meals in a creative and affordable way as well. How dare you think that everyone has the time and resources to make a trip to the fresh market 3 times a week. I’m willing to bet that even times are tough and expensive you’re still able to go out if you really don’t want to cook, and that the amount of people you’re cooking for caps at 3—TOPS. Sandra Lee shows people how to make what they can afford and have time to prepare, as special as they can for their friends and family. This couldn’t be more appropriate for these economic times. Jumped the shark? You spoiled foodie/gourmand/(self-proclaimed)-person-with-tastebuds-and-half-a-brain-in-their-head piece of garbage. Get out of your insulated little bubble. Sarah Palin of the Kitchen, give me a break.
Freaks…..I love how you “appreciating” celebrity chefs and mastering foodie buzz words makes you an authority.
Food is an amazing gift to share no matter what it’s form, and you’ve done a great job of trivializing Sandra Lee’s efforts to make everyone feel special when they sit down at the table with their family.
Oh and I’m voting Obama…so you can get over that suspicion too
Jack….
First off, i live in the suburbs. Second, I am a professional chef so i am some what of an authority when it comes to foodie buzz words and appreciating others in my field. I was simply disappointed when I saw an interview with Sandra lee because i do not think she has the same place on this blog as the chef from Snakcbar, or Joe Poon for example. I look to this blog, and countless others for information, suggestions, as well as inspiration. I feel that an interview with Sandra Lee on this blog is comparable to Jessica Simpson on the cover of Rolling Stone, its disappointing and goes against the culture of its readers.
Jack,
I’m not going to go strive nearly as hard to justify your bigoted insults and presumptuous comments. I can tell you for sure that you are way off, but regardless, you have certainly shown your true colors as someone who is quick to judge, condemn, and insult.
As far as who you are voting for, like I give a shit, and wearing it like a badge, as if that means something… Congratulations, now try acting the part. You can start by showing some understanding of someone whose opinion differs from yours, rather than making prejudiced comments about where you think they live, and what that means about them.
“How dare you think that everyone has the time and resources to make a trip to the fresh market 3 times a week.” I never said a word about this, in fact, I prepare flash frozen veggies and canned goods frequently, but the difference from Sandra Lee is that the philosophy behind my cooking isn’t one based on telling people that the other way is too hard for people like me.
Food is a great gift, and I think that reinforcing people’s fears about cooking with fresh ingredients, or deterring people from trying something that looks hard, is robbing them of a part of that gift. This is only promoting ignorance in the kitchen, and even harboring fear of the unknown.
People who employ this culture of fear for their own means are the Sarah Palins of the world and I have no qualms about calling them on that.
If you’d like an example of someone who teaches great cooking for families, and other busy people, while still focusing on quality ingredients, frequently fresh, but also canned, frozen, etc… and does so by reassuring the home cook that they CAN DO things, and promoting knowledge over fear, unapologetically, check out Alton Brown.
That is an interview I would have loved to see.
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