Behind the Scenes: A Day in the Life of Bon Appétit’s Culinary Producer

At Bon Appétit, the culinary world is brought to life by a dedicated team, and among them is Mallary Santucci, the senior culinary producer who ensures that every dish shines on camera. With a flair for logistics and a background steeped in restaurant culture, Santucci's role is pivotal in the creation of engaging food content across various platforms.

When asked to describe her job succinctly, Santucci humorously replies, "I make food for TV." However, the reality is far more intricate. Her responsibilities encompass managing culinary logistics, which includes everything from grocery shopping to drafting recipe prep lists and coordinating schedules for culinary stylists and producers. Essentially, she ensures that the food is perfectly camera-ready.

Each day in Santucci's world is distinct, filled with a blend of creativity and chaos. One moment she might be scouring farmers' markets for unique ingredients, and the next, she could be drafting spreadsheets or overseeing filming in the Test Kitchen. "It's managed chaos at all times and I love that," she shares, emphasizing her passion for the ever-changing nature of her work. Recently, she juggled preparations for multiple shoots, including an episode of Taste Panel for Epicurious and the monthly Bake Club with chef Alexia Duchêne.

Cookery, however, remains the heart of her job. "I want to help people learn to cook and feel confident making dinner for their friends and family," Santucci explains. This enthusiasm shines through during challenging assignments, like a recent shoot with renowned chef Dominique Crenn, which pushed her to explore the complexities of molecular gastronomy.

Despite her behind-the-scenes role, Santucci’s hands often appear in Bon Appétit’s videos, a fact that delights her friends and family. She recalls one moment where her hands featured prominently in a salsa taste test, complete with the manicure from her wedding—an amusing connection that reflects her personal touch in the culinary world.

For those aspiring to break into this field, Santucci offers a candid perspective. While many pursue culinary school, she carved her own path, transitioning from an art and education background to the culinary scene. Her journey involved various jobs, including front-of-house roles in restaurants, where her keen interest in food eventually led her to cook professionally.

As for her culinary inspirations, Santucci doesn’t always follow recipes to the letter. Instead, she finds joy in exploring cookbooks for their narratives and visuals. Recent favorites include "Boustany" by Sami Tamimi and "My Cambodia" by Nite Yun, while timeless classics like "Six Seasons" by Joshua McFadden remain staples in her collection. She humorously admits to collecting older cookbooks, drawn not only by their recipes but by the outdated styling that often brings a smile.

When it comes to kitchen essentials, Santucci believes in a less-is-more philosophy. Her trusted tools are simple yet effective: a chef’s knife, wooden spoon, and cast-iron skillet, to name a few. She champions the idea that a clutter-free kitchen encourages creativity, suggesting that aspiring cooks focus on the basics rather than accumulating gadgets.

As Santucci continues to shape the culinary landscape at Bon Appétit, her journey is a testament to the dedication and passion that fuels the art of food production.

Source: www.bonappetit.com