Voices from the real world Michael Symon goes live from the pantry
Michael Symon’s father, Dennis, has a saying: Tough times don’t last, but tough people do.
So when New York City shut down in mid-March because of the coronavirus, stranding thousands of hungry Americans at home with the bare minimums to make dinner, he didn’t panic. The celebrity chef and restaurateur got busy.
He was on his way into Manhattan from his Long Island home on March 15 when he got the call that people were going to be quarantined. Following a quick meeting with David Zaslav, CEO and president of the mass media company Discovery — followed by a cup of espresso at his city apartment — he hatched a plan to both comfort and inspire his fans: live cooking classes on Facebook, with a timely twist.
Recognizing that many grocery stores were starting to experience food shortages due to panic-buying and supply chain issues, he would focus on everyday pantry ingredients, and whatever else people had — or didn’t have — on hand.
On the trip back home, “We had 10 different people on email,” he recalled by phone with a chuckle from his house in East Hampton.
They started shooting the next day on producer and social media manager Olivia Annacone’s cellphone. It was an immediate hit.
The first live performance of “Cook Along with Michael Symon” aired on Food Network Kitchen’s Facebook page on March 16. It featured one-pot chicken and drew thousands of viewers. He initially planned on a 10-day live cook-along. He ended up doing 47 episodes, generating a whopping 30 million views. (You can also view them on YouTube.)
One reason for the success of “Symon’s Dinners” is that it comforted at a time when nerves were frayed. As he told his audience when he announced the self-shot series, “Cooking and feeding people is what always makes me feel better . ... And I think it will make everyone else feel a little bit more normal and better, too.”
The half-hour shows, with the hashtags #dailydinner #stayhome #withme, became a comfort place for people, he said — and for him, too. “We were all going through this super-stressed time, and it was a 30-minute breath every day.“
Mr. Symon also is relatable, a chef who has long been praised for his passion and “regular guy” persona. Raised in Cleveland in a Greek and Sicilian family that loved cooking, he is all about simplicity and approachable cooking and his recipes — many inspired by his paternal grandfather, Preston, who died in May at age 102 — reflect that sensibility. Appearances by his wife, Liz, and puppy, Norman, added to the show’s authenticity.
Here in Pittsburgh, it doesn’t hurt he has roots to the region. His father’s family is from Johnstown, and his mother, Angel, grew up in Monessen. The 50-yearold still has a good amount of family here and gets back occasionally to visit.
Fans also appreciated that the recipes were fluid, and that they could ask questions — both in advance and as they cooked along with the chef in their own kitchens. Many of those involved how to make substitutions or stretch ingredients because of limited supplies. Other people wanted to know how long food could be stored or sought advice on technique. Thousands of fans posted videos and pictures of the dishes across social media.
Lots of celebrity chefs have posted cooking videos to their social media accounts during the pandemic.
But Mr. Symon’s ratings proved so good, that Food Network fast-tracked a new series, “Symon’s Dinners Cooking Out,” featuring outdoor meals enjoyed in summer. It premiered June 7 with three episodes on Food Network, followed by three more on the Food Network Kitchen app. Sixteen more episodes followed that initial run.
“It might be without all the bells and whistles,” he said, “but it’s from the heart and soul.”