The producers of “Below Deck” thought the first series could be Chef Ben’s cooking show (exclusive)

Under the bridge Executive producer Mark Cronin admitted he wasn’t sure exactly what the show would look like when they embarked on the first season. He knew the show would be on Bravo and Excellent chef was a featured headlining series. So he wondered if the series might end up focusing on how the first Under the bridge Chef, Ben Robinson has taken care of Michelin-starred cuisine on the high seas.

Why did the producers of “Below Deck” think the show could be about Chef Ben?

Cronin said the producers walked into the first season with their eyes open, ready to go where the story has taken them. “Well, honestly, we didn’t know what the show was when we first started,” he told Showbiz Cheat Sheet. “We knew we had these elements. We knew we had paying guests. And they really are paying their own money for this vacation. And we knew we had servants.

Under the bridgeJennice Ontiveros Helps Chef Ben Robinson in the Kitchen | Virginia Sherwood / Bravo / NBCU Photo Bank

In addition, “We knew we had a chef who was going to make Michelin-starred cuisine,” he added. “And we didn’t know, as we thought, well, how much of a cooking show is, honestly?” Like, the boss at the start [of Below Deck] was ben [Robinson]. It was then that we had him tell us all his menu and what procedures he was using to sear the tuna. Because we were like on the same channel as Excellent chef. So we thought maybe there was a lot going on here with the cooking show of a guy trying to cook restaurant quality food in a tiny little kitchen cupboard. This is perhaps one of the most interesting things about the show. So we would shoot that.

But then the producers of ‘Below Deck’ went beyond Chef Ben and entered the guests and crew.

But then the guests and the crew became a consideration. “And then for the guests, we ask ourselves, well, how much is this about their experience and their history?” He wondered. “For example, if it’s a wedding anniversary, does the show tell, you know, how has their wedding been so far? It is a big turning point for this anniversary. And so we would interview the guests and even do pre-interviews before they got on the boat with them and tell them, you know, what do you hope to get out of this vacation? What will the experience mean to you and what kind of service are you expecting? ”

RELATED: Behind-the-Scenes ‘Under Deck’ Crew Interview Secrets

“And then, of course, we knew we had a show about the servants in the boat,” Cronin reflected. “But we didn’t know what the ratio of those things was. We had no idea what the mix was. So we just had to film everything. ”

What did Mark Cronin suspect “Under the Bridge” would end up being?

And while Cronin wondered if they were doing a cooking show, he knew in his gut instincts that the show would likely build on team drama. “I mean, I had a suspicion that the show was the service. Because in my head, they were the permanent players, ”he said. “They’re the ones who are there every week, every episode.”

RELATED: ‘Under Bridge’: Captain Lee Didn’t Host ‘Such A Big Fight’ When Asked To Join The Show, EP (Exclusive Series) Reveals

“Theoretically, the new charter guests were supposed to board,” he added. “It turns out it’s not like that. We get several episodes from a group of charter guests. But when we pitched it, we said in every episode that new charter guests would come up and at the end, they would go down and tip the cast. So I knew the structure was a bit like the challenge.

“And it’s up to this team to take up the challenge, whatever it is,” he said. “Whether it’s their dietary restrictions, whether they crash into the jet ski, or you just can’t get drinks ready for them fast enough. Whatever their challenge. I knew that was sort of our structure, but I didn’t know what ratio, like if it was interpersonal conflicts or issues that would be part of our show or not. He estimates that around 80% of the show follows the crew (which includes the yacht’s chef), 10% is devoted to guests, and the rest is focused on food and menu.

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