Always be prepared for anything on live television

This week I landed two cooking segments on a nationally syndicated television show, cooking quick and easy dinners between the holidays. Previous live television appearances have taught me to be flexible; anything can happen on live TV (and usually does). But I never prepared myself for the set destruction that happened during my second segment this week.

My first segment was cut a little short, from 3 minutes to 2:45. That doesn't seem like a big deal, but 15 seconds is like a lifetime when you're trying to cram a 30-minute meal into 3 minutes. I frantically tried to pull together my tomatillo chicken recipe in 5...4...3...2...1. I don't remember what I said, what I did to close the segment, but the phrase, "Here, eat this..." as I shoved a taco in the host's face, rings a bell.

We broke down the kitchen set during commercial, and I began to prep for my second recipe, carrot-ginger soup. The soup tasted amazing; I was really proud of it. And instead of filling great big bowls, I poured the colorful soup into tiny parfait glasses, creating soup shooters. I had the shooters arranged in neat little rows, topped with creme and orange zest, ready for their big debut. And then, out of nowhere, the grip rushed by with a long metal rod that had black draping rolled around it.

Like a scene from a Three's Company-you know the one where one of the characters is carrying skis on their shoulder, turns around and naively knocks everything to the ground-my beautifully dressed set was wiped out with one clean sweep. I watched, with my mouth gaping, as the entire stove top and set was splattered with bright orange soup. And then I looked down, as I heard glass crashing and pinging across the concrete floor, to see I, too, was covered in orange splatters. I couldn't decide if I was happy or sad I had worn black that day.

With four minutes to air time, I wiped my set as quickly as possible, refilled the parfait glasses, settling for three soup shooters, and ran to the bathroom to wash the soup off of my sweater and pants. I decided I was glad I wore black since it didn't show the wet fabric.

When I got back to the sound stage, the kitchen set had been put back together, we did a mic check, and we were on air, with viewers at home never the wiser.

I never expected my set to be knocked out like that. It was actually kind of funny, but in the future, I'm bringing extra of everything.

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            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
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            Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.

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            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            • Hands-on culinary education with focused attention on each student
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            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
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            • Campuses in New York and Silicon Valley with nearby housing available
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            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
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            Salter College , West Boylston
            • Offers training programs in preparation for professional careers in business, health care, and computers.
            • Provides associate and certificate programs in medical assisting, massage therapy, culinary arts, and more.
            • Places students in externships to gain real world experience before completing their respective program.
            • Accredited by the Accrediting Council for Independent Colleges and Schools (ACICS).
            • 2 campuses in Chicopee and West Boylston, Massachusetts.
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