Hola, TTTV’ers! Back for Week 2 of this show, and things are getting semi-interesting. We open with Nina meeting with her “manager”.
Her manager tells Nina that she got her a slot at the L.A. Food & Wine Festival, and that she’ll have to prepare 2,000 servings (small servings, because this isn’t McFatty, TX)
of whatever dish she chooses. Nina, though delighted with the opportunity, is a tad bit worried because this festival is in seven days and she doesn’t have anything prepared/planned. She also tells us she’s the ONLY private chef that will be there … the rest of the booths will be restaurants. But that’s okay with Nina, ’cause she’s used to
getting special treatment.
Jessica and Brenda are meeting for lunch (at a “cute place!”, natch). Jessica trusts Brenda and constantly asks her advice because
she’s ancient in Jessica years she knows her way around L.A., the food scene, publicity, and life in general.
Jessica asked Brenda to meet with her so that she can impress her boss, Harry Morton, and justify the fact that she’s his Director of Marketing. Jess’s current project is to turn Fuku Burger into something more than a Las Vegas food truck that drove west and found an empty L.A. building to call home.
Jess tells Brenda that Fuku is hot with bloggers and where-to-eat websites — which we know means that Kat has done one piece on Fuku Burger as a favor to Jess — but the restaurant needs more, and permanent, publicity. Brenda tells Jess, waving her cane around angrily, it’s easy to get opening press on those new-fangled websites, but if you want to stay popular, you need to have articles that rave about Fuku in good ol’ newspapers and magazines! Also, you have to get more people than drunk 20-year-olds to eat your food. Brenda “suggests” L.A. Food & Wine as a great opportunity to get lasting word-of-mouth advertising. Conveniently, once the words are out of Brenda’s mouth, Jess magically mentions Fuku Burger has a booth at the event. Jess tells Brenda she’s even flying the Fuku burger creator/chef in from Las Vegas because she’s taking this so seriously.
It’s a magical one-year anniversary for both fonuts and Kat’s career at Eater LA. I wonder how many nuts Kat saw this past year?
This confluence of events leads Kat to write a piece on fonuts for her column. Waylynn interviews that one year open is like ten years open in restaurant years, so this is a big deal. Kat comes by with Elizabeth, her photographer, to shoot some pics of Waylynn and Nancy and then interview Waylynn for the piece. Waylynn snarks that Kat is the paparazzi of the food world so she’s cautious about trusting her journalism,
but fonuts does need the press from such a prestigious site like Eater, so Waylynn hopes it goes well. Kat then goes on to tell us that she “discovered” Waylynn when she was still a pastry chef, so she feels like she put Waylynn on the map. Pardon me, I just choked on my Cherry Coke Zero. Rewinding this gem of self-disillusion, I realize that the editors of this show have cut out a lot words in between those two clauses, to be fair to Kat. She probably actually said something like, “I discovered Waylynn when she was still a pastry chef, and then I screwed her boyfriend, and her resulting downward spiral led her to quit her job and open fonuts with Nancy, so I feel like I put Waylynn on the map.” I don’t want to misrepresent the girl.
During the interview, we find out that Nancy is the brains behind the concept and the name and Waylynn pushed Nancy to open fonuts with her. Kat mentions that people may have expected a classically-trained chef like Waylynn to open a patisserie