Savor the Southwest: Behind the Scenes

Director Bruce Franchini (second from left), series host Barbara Fenzl and chef Robert Del Grande (right) discuss a scene in the main kitchen.

Behind the scenes

Story by Paul Gallagher
Photographs by Maria Fowler
Arizona Central

Standing here, in Hillary Guild's inviting kitchen, is like reading haiku in a hurricane.

Control room

Staff in the control room monitor what's happening in the kitchen.

Everywhere, there is movement, chatter; platters removed, wiped and replaced. Questions and comments thunder throughout the room, coming from a microphone in the makeshift control room, which used to be the Guilds' dining room.

Welcome to this humble home. Here, "mi casa, su casa" takes on a grand proportion.

You won't hear the storm; you won't hear the chatter, laughter or occasional broken dish. And if you do hear a grumbling stomach, it will be your own.

KAET's "Savor the Southwest" series is being created here. The shows will treat you to some of the most colorful recipes - and chefs - in the nation. The 13-part series, showcasing a multitude of Southwest flavors, is KAET's most ambitious effort to date.