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It has to be French Doux de Montagne cheese. It says so here Pork cheeseburger with avocado :-)

cant keep straight what the h... she'd doing.

Just saw this show for the first time today. The fact that I went to the internet to look up Anne Burrell and found this blog is interesting. The fact that I am actually taking the time to post a comment is also interesting. (I think this might be my second post...ever...anywhere.) Anne definitely has a presence and she seems like a very knowledgeable chef. Yes, I was mildly surprised by the phrase, 'cooking the crap out of it' and calling onions 'sweaty'. But hey you know what, not that big of a deal. Believe me, I've heard much worse in a restaurant kitchen, having worked in restaurants for 13 yrs. And 'sweating' the onions is a chef term. Sweaty - not so much, but whatever, no bd. She had incredibly helpful tips i.e. supreming grapefruit - something I had seen before but did not know the term. Great! And also about how to clean the mussels and prep before steaming. Again, very helpful, especially for home viewers. That's why we watch, right? To learn secrets from a restaurant chef. I don't know if the show I saw today was a new or old episode, but there did seem to be a little nervousness which is completely understandable if you are new to the camera. It takes time and with experience, it gets easier. Regarding the set/styling - I honestly think you should put it a restaurant style kitchen, industrial kitchen, or a cooking school kitchen. The show is called, "Secrets of a Restaurant Chef". I think perhaps it would be a more realistic, natural setting for both her and the show itself. Also, dress her in a chef coat or something more simple. The bright colors seem to be forced by someone's vision of ' hey she's got personality - so let's amp that up and put her in really bright colors to go with her bright demeanor and spiky hair!' It's overkill. Her personality comes through on its own - no help needed. The bright wardrobe and garish set actually make the show look cartoonish. Which some people might read as Anne looking cartoonish. Let Anne do her thing and what she is good at. The talent is clearly there. Let her do her thing, get her bearings, and do what she is good at. I will watch again. I really hope the directors take all of these suggestions into consideration. Try an on-location shoot at a restaurant kitchen or her teaching to young chefs. In chef coat, on home turf. It would be interesting to see the difference in presentation. And good luck!

Sorry, but she's an IDIOT. Yes, she does have some professional cooking techniques (perhaps even worthy of sharing with others) BUT, her one dimensional personality is very off-putting. And note......she NEVER seasons with pepper...you know, just plain black cracked pepper. She uses just tons of salt and red pepper flakes. Annoying to watch her butcher dish after dish. I'd never hire her. Hope her 15 minutes is over soon!

Okay. So she isn't Giada DeLaurentis as far as charm factor is concerned, but she is a great chef and terrific instructor. I have made her bolognese sauce many times for many people and it never fails to elicit a response such as "Oh my GOD, this is the best pasta I have ever eaten in my LIFE!" Just keep doing what you do, Ann. I'll keep watching!

They so stole that from an episode of the Boondocks that came out in 2004.

OMG!!! She is so annoying. You can cook and teach ones to cook without all the antics and voice changes in that scary monster voise she switches to. What is that???? Come on. Please, she can cook for us and teach us her skills without all the stupid filler and crazy movements.

@lambowner --- Frozen Dr. pepper! Like a Slurpee!
Yes, frozen cheesecake tastes absolutely divine!

Fair enough, Perky. Just don't be misled. If you knew this woman, you'd eat your words. You're probably right about my bitterness, though. I'll just let it lie there. Good luck to her. We'll all see how she gets on in the future.

Everyone's banging on here about Ann being a "Pro Chef", and how she's a great restaurant professional. What separates a Chef from a cook is the ability to lead a group of kitchen staff to believe in your food and produce it faithfully and consistently.
Ann was fired from Centro Vinoteca for making a real mess of the team there, both front and back of house. Her cooks didn't respect her and turned over at a rate you wouldn't believe. She was arrogant and offensive to the service staff, allowed no dietary adjustments, and peered out of her open kitchen, judging and belittling guests, and sniggering at peoples' dress sense or haircuts with her singular floor staff ally. She would not accept constructive criticism, preferring to send out sub-standard dishes than admit she's human and needs help from the experienced crew around her.
Secrets of a Restaurant Chef. The only secrets that this cook, who was fired from her last restaurant, could share, would be along the lines of how to lose friends, a clientele, a reputation for good food, the faith of an entire restaurant crew, and healthy arteries.
There is one, singular useful message that I take from Anne Burrell. Brown food does indeed, taste good, and I remember it every time I cook. As for anything else, let the sycophancy rest. Unless you haven't noticed, no-one's rushing to hire this "Restaurant Chef". Her reputation in this industry is completely shot.

Has anyone noticed Anne is the female version of Guy Fieri?

It's somewhat annoying that most of the chefs on the Food Network burn words and phrases out, such as EVOO, sexy - perhaps these individuals are trying just a bit too hard to make it into the "BAM" world.

Anne's intro is much more appealing than when she is in the kitchen. It seems as if she is trying way too hard...

Regarding all of the Bob & Susie comments - these people are quite bland - they could use a bit of Anne's salt & seasoning.

AND FN showed the Kwanzaa cake episode again yesterday.
Have they no shame?

Shelby, you wash your grapes?

Oreos and Thin Mints can ONLY be eaten from the freezer. (My boys were heard apologizing the other day to some friends; for some reason my mom keeps them in the freezer.
My kids have always snacked on frozen grapes, peas and corn. My daughter's roommates are always a little stunned when the buy grapes and she puts them in the freezer.
When they were little I made baby "popsicles" in ice cube trays out of cranberry juice, orange juice, apple juice and some with milk sweetened with fruit juice. They loved the milk ones. (Those weren't mixed, they were individual)
Chocolate must always be frozen and then dipped in peanut butter and eaten.
Perrier frozen in ice trays and used for cranberry juice. YUM.

I didn't realize before this question how many things we freeze and eat frozen.
Good thread!