{"id":7990,"date":"2021-11-22T08:16:00","date_gmt":"2021-11-22T13:16:00","guid":{"rendered":"http:\/\/news.colgate.edu\/magazine\/?p=7990"},"modified":"2021-11-22T10:34:59","modified_gmt":"2021-11-22T15:34:59","slug":"tv-is-her-bread-and-butter","status":"publish","type":"post","link":"https:\/\/news.colgate.edu\/magazine\/2021\/11\/22\/tv-is-her-bread-and-butter\/","title":{"rendered":"TV Is Her Bread and Butter"},"content":{"rendered":"\n

For nearly two decades, Miriam Garron \u201983 has played a variety of roles at the Food Network, from on-air talent on Throwdown With Bobby Flay<\/em> to her current role as senior director of the professional kitchen.

Garron grew up in what she calls a \u201cfood-obsessed\u201d family. \u201cMy dad adored raw oysters, which was not a thing in the \u201970s suburbs,\u201d says Garron, who was raised in Wilmette, Ill. \u201cWe never got to go to McDonald\u2019s.\u201d

But it wasn\u2019t until she was a mother that she realized she loved being in the kitchen, and much later that she launched a career in the food industry. At 32, while raising two children, Garron signed up for a 12-week course held three nights a week at a small culinary school in a Manhattan brownstone. Peter Kump\u2019s New York Cooking School, now the prestigious Institute for Culinary Education, was known for teaching techniques and foundations rather than just recipes.

After earning her certificate, Garron held a variety of jobs in restaurants and food-related fields before landing a freelance gig in the kitchen at the Food Network. She then joined the staff and, a few years later, went on to appear in more than 100 episodes of Throwdown With Bobby Flay<\/em> (while continuing her responsibilities running the network kitchen). In each episode, Flay cooked the specialty dish of another chef and judges decided whose version was better. Garron helped the chef prepare everything from a wedding cake to a dish known as \u201cthe puffy taco.\u201d Garron traveled to the opposing chef\u2019s location a couple of days before filming and supervised all the prep work, from shopping for ingredients to managing the logistics of cooking before an audience. \u201cI did a little bit of everything,\u201d Garron says. She also collaborated with Flay on his Throwdown!<\/em> cookbook.

These days, she oversees the food stylists, recipe developers, and recipe testers who work at the network\u2019s kitchens. She misses the collaboration that comes with her job, which has been remote since the pandemic: \u201cI love being in the kitchen with other people and dissecting a dish: Why did it work? What would you do differently? Someone will smell what you\u2019re doing or see it on the plate and suggest something.\u201d

In the last year, Garron has given up eating meat, so her home cooking has focused on vegetarian dishes. Like many food professionals, her meal prep for her and her husband is bare bones. \u201cIn the summer, I\u2019ll get a great ear of corn and tomatoes and eat that for dinner. In winter, it\u2019s a bowl of beans in a garlicky broth \u2014 maybe I\u2019ll mix in greens or a tomato sauce.\u201d She has a fondness for pickling, which supplies her table as well. \u201cPickles and bread and butter \u2014 I could make a meal out of that.\u201d <\/p>\n\n\n\n

\n\n\n\n

Garron graduated from Colgate with a degree in philosophy.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

For nearly two decades, Miriam Garron \u201983 has played a variety of roles at the Food Network, from on-air talent on Throwdown With Bobby Flay to her current role as senior director of the professional kitchen. <\/p>\n","protected":false},"author":1263,"featured_media":7998,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[3,2],"tags":[354,61,90,281],"coauthors":[572],"class_list":["post-7990","post","type-post","status-publish","format-standard","has-post-thumbnail","category-alumni-spotlights","category-alumni-updates","tag-alumni","tag-food","tag-philosophy","tag-tv"],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/palXSH-24S","amp_enabled":true,"jetpack_featured_media_url":"https:\/\/news.colgate.edu\/magazine\/wp-content\/uploads\/sites\/6\/2021\/10\/Miriam_Garron.jpg","_links":{"self":[{"href":"https:\/\/news.colgate.edu\/magazine\/wp-json\/wp\/v2\/posts\/7990","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/news.colgate.edu\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/news.colgate.edu\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/news.colgate.edu\/magazine\/wp-json\/wp\/v2\/users\/1263"}],"replies":[{"embeddable":true,"href":"https:\/\/news.colgate.edu\/magazine\/wp-json\/wp\/v2\/comments?post=7990"}],"version-history":[{"count":4,"href":"https:\/\/news.colgate.edu\/magazine\/wp-json\/wp\/v2\/posts\/7990\/revisions"}],"predecessor-version":[{"id":8114,"href":"https:\/\/news.colgate.edu\/magazine\/wp-json\/wp\/v2\/posts\/7990\/revisions\/8114"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/news.colgate.edu\/magazine\/wp-json\/wp\/v2\/media\/7998"}],"wp:attachment":[{"href":"https:\/\/news.colgate.edu\/magazine\/wp-json\/wp\/v2\/media?parent=7990"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/news.colgate.edu\/magazine\/wp-json\/wp\/v2\/categories?post=7990"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/news.colgate.edu\/magazine\/wp-json\/wp\/v2\/tags?post=7990"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/news.colgate.edu\/magazine\/wp-json\/wp\/v2\/coauthors?post=7990"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}