At first thought, the Food Network’s wacky wizard of food, Alton Brown, might seem an unlikely choice to be a host at this past weekend’s “Cooking For Solutions” event at the Monterey Bay Aquarium.
But Brown, an avid scuba diver and father of an 8-year-old daughter, knows full well the challenges we face now and in the future in sustaining the ecosystems of our oceans. At the “Cooking For Solutions” event, which gathered chefs, scientists, and food producers to examine ways to preserve the health of the planet, Brown summed up his philosophy as only he can.
When it comes to seafood, he said, “My motto comes from the side of the old Los Angeles police cars: Serve and Protect.”
I chatted with the energetic, surprisingly frank 46-year-old megastar, whose “Good Eats” show, which he directs and writes most of the scripts for, debuted on the Food Network in 1999. A graduate of both the University of Georgia and the New England Culinary Institute, he now lives in Marietta, Ga. with his wife, DeAnna, and daughter, Zoey. Brown also is the commentator for “Iron Chef America,” host of the “Next Iron Chef,” and star of “Feasting on Asphalt.” Additionally, he has his own production company, Be Square Production.
He wasn’t always a natural at science. Nor was he always a foodie. In fact, previously he was a cinematographer and video director. You can see his work in R.E.M.’s “The One I Love” video.
Q: So science wasn’t something you were always passionate about?
A: No, not at all. I flunked chemistry twice in high school, mostly because it didn’t matter. It was all numbers and formulas, and ‘let’s cut up a rat.’
Q: So how did you come up with the concept for “Good Eats,” which is all about explaining the science of cooking?
A: I wanted to give people a practicality they could build on. In culinary school, I realized I wasn’t a very good cook. To figure out how to do it better, I realized science was the answer.
Q: When did sustainability become so important to you?
A: When I became a father. I began to relive my life through my daughter when I was that same age of 8 years old. I became so aware that so much had changed. We no longer place much value on our food; we value cheapness.
My Mom grew up very poor. They grew their own food, they had their own chickens. We’ve made it now so that poor people can’t grow food so easily, and they can’t keep chickens. There are all these regulations. We’ve made it so that with poverty in America, there’s no self-respect.
Q: How else did becoming a father change your viewpoints?
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The doyenne of Mexican cooking, Diana Kennedy, will be appearing at three events in and around Surf City to celebrate the re-release of her 1989 classic, The Art of Mexican Cooking.
June 1 at 5:30 p.m., she will speak at the Capitola Book Cafe, 1475 – 41st Ave. in Capitola, then do a book-signing. Refreshments, made from her recipes, will be served.