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Video shoots are always fun and exciting, but live TV can be a little nerve-racking. If it’s a taped show, you usually get a "take two" (or three), but with news segments, you don't usually get that chance. Given the raised stakes, a few minutes of TV time means lots of preparation.

Here's a "behind the scenes" look at my experience at CBS on Monday morning: It was still dark out when I arrived at the studio, ingredients, and equipment in tow. The day before, I prepared two turkeys, cornbread stuffing, gravy and all the garnishes. Add in knives, platters, decorations and my chef's jacket – you’ve got a few suitcases worth of supplies to carry. As far as mental preparation, the producer and I reviewed all the questions in advance and rehearsed the segment over the phone. 

Upon arrival, I'm taken straight to hair and makeup and fitted with a microphone under my jacket. I unpack my food and spend a few minutes "styling" the bird, brushing it with butter and propping it up on a platter with some strategically placed onions and herbs. Chilled overnight after cooking, the turkey is still cold and the butter – which was intended to make it look shiny - starts to harden. Given the time constraints (and lack of an oven), I attempt to warm the skin with a few backstage footlights.  

I briefly consider borrowing a hair dryer to speed up the process, but suddenly it's time for the segment. During a brief commercial break, I carry the turkey into the studio and am shown where to stand. I have just enough time to meet the hosts before the director starts counting down. We gather around food, and I remind myself to smile and look at the camera. A few quick questions, an exchange of campy jokes, and it's over. I carry the turkey backstage, where – still cold - the hungry crew devours it. I clean up, we exchange thanks, and I head back to ICE to teach my morning class. I have a full day ahead and won’t see the segment until later that evening (thank you DVR), but my students assure me there’s an Emmy in my future.