Ten Things to Know about Chadwick
My first dinner party was Steak Diane and Twice Baked Potatoes.
I cooked for my Mama and stepfather from the big Betty Crocker Cookbook while dancing to the Flashdance soundtrack. I was 10.
I re-wrote recipes for the TODAY Show Christmas show at 2 a.m. in the lobby of the Tribeca Grand Hotel.
The next day, I helped Katie Couric plan her Christmas dinner in between cooking shoots on the Studio 1A floor (she chose rosemary lamb).
I credit my passion for branding and its connection to pop culture to Mickey Drexler.
I was beyond fascinated by how he got America to wear Gap khakis and denim shirts for Casual Friday and talk about colors like eggplant and tomato. I still am.
I get goosebumps and squeal every time I crack open a new book.
I do the happy dance when I get a waft of new book smell. I just did that with Hugh Acheson's "The Broad Fork."
When I first began my career, I willingly volunteered to get up at 4 am to catch the CNN bureau chief and share a story about fried chicken.
I think that's normal…and very, very important.
I got an early break in national TV, developing a field piece for the holidays with a head-to-toe Chanel-obsessed CBS This Morning producer.
I've been hooked on creating fun daytime television stories ever since, though I'm partial to Billy Reid or Hugo Boss over Chanel.
My over-the-top obsession for organizing food TV segments came from meticulously studying every move the TODAY Show food and art production team made.
I still marvel at their work and use Post-it Notes to block out my pots, mixing bowls and ingredient dishes.
I was in the Academy Award®-winning film, Dead Poet's Society.
I spent 16-18 hours every day on set with Robin Williams and a hundred other teenage boys who had "the Vermont preppy look" during my Christmas break. The producers fed us lobster on New Year's Eve for working overtime.
I learned how to write a successful recipe and put together a collection of dishes from Sara Foster.
She taught me how to create a relatable and easy-reading cookbook so that home cooks can feel like they can cook on their own. I still hear Sara's voice when I write as if she's standing next to me and my pen.
On paper, I appear to be Yankee...but cellularly I am Southern.
My Virginia-born great-grandparents settled in the southeastern part of Pennsylvania where I grew up. Our family table was made up of fried chicken, fresh garden vegetables, coconut custard pie…and biscuits. The American South is very much a part of my DNA...and palate.