One of TV’s favorite personalities in the world of food, Alton Brown, might be ready to send us off with a mic drop. The former host of “Good Eats” and “Iron Chef America,” as well as the author of stacks of cookbooks and guides, is launching a farewell live tour, with a performance at Cobb Energy Centre on Feb. 20. The show is timed to support the release of his latest book, “Food for Thought,” a collection of essays and reflections on life and food.
Brown joined “City Lights” host Lois Reitzes to discuss his live show, “Last Bite,” and the ruminations that inspired his latest writing.
Brown established his reputation in the food entertainment industry by mixing his passion for science, his careful approach to food preparation and his sense of humor into every show. For over 20 years, Brown educated and entertained viewers in the kitchen with his captivating cooking demonstrations.
“You can’t actually teach people, they have to teach themselves – you can spark curiosity that’s all you can do, you can do that and fuel them and then they teach themselves,” said Brown. He used humor to keep his viewers engaged, whether with sock puppets, a parachuting chicken or slapstick comedic skits. Brown continued, “‘Laughing brains are more absorbent,’ I’ve always said. And the best way to teach people is to not have them know that they are being taught anything.”
For more information about his latest book “Food for Thought: Essays and Ruminations” and about his tour, visit altonbrown.com.
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