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"I felt there was a coup d'etat," she testified O'Donnell's brother, Ed O'Donnell, testified that when he was asked to study Rosie's numbers to see what could be done about circulation problems and difficulties attracting advertising, an executive told him the numbers he was using were fake O'Donnell put up $6 million Ed O'Donnell, a senior vice president of marketing at NBC, said Cindy Spengler, the magazine's marketing executive, told him the sales and circulation numbers sent to the industry's Audit Bureau of Circulations were exaggerated so they would look better "I didn't want his (Brewster's) vibrations near my children's spirits," she explained She countersued for $125 million, declaring that by cutting her out of key editorial decisions, G+J had violated the contract The judge is a very wise man, and I will abide by whatever he says In e-mails shown as evidence at the trial in Manhattan's state Supreme Court, O'Donnell said she would control the magazine's editorial content or she would shut it down Rosie Claims 'Coup D'etat' at Magazine Nov 8, 3:48 AM EST Rosie O'Donnell said her publisher deceived her about how her magazine would be run and she was the victim of a "coup d'etat O'Donnell had a clause in her contract with G+J that allowed her to cancel the joint agreement if the magazine's sales dropped below a certain level G+J lawyers, responding to a question from Justice Ira Gammerman, said the magazine lost about $19 million during its 18-month existence O'Donnell said as she left court Friday, "I will not appeal the verdict, no matter what it is Justice Ira Gammerman, who has overseen cases involving Joan Collins and Woody Allen, is hearing the trial without a jury and will decide the case O'Donnell said the incident and others convinced her that Daniel Brewster, the G+J chief executive who hired Toepfer, had violated her contract with G+J "Susan Toepfer was trying to take over my magazine The publishers sued O'Donnell for $100 million, alleging breach of contract Her lawyers say G+J executives lied about the numbers so they could continue to publish Rosie " O'Donnell, finishing her testimony Friday at the breach-of-contract trial, said she entered the joint venture with publisher Gruner+Jahr USA believing she controlled the editorial content and staff of Rosie By the end of summer 2002, she said, she believed that was no longer true " O'Donnell testified that after she told Brewster, "You and I are done," she asked a colleague to remove pictures of her children from her office The last issue of Rosie was December 2002 The cover, showing O'Donnell standing between Lorraine Bracco and Edie Falco, was never used The trial is expected to conclude Monday Having a magazine with my name on it go out to the public without my control was never an option for me The entertainer said problems began July 10, 2002, when editor-in-chief Susan Toepfer chose a photo for Rosie's September cover feature on the women of "The Sopranos" and fought O'Donnell over whether to use it " G+J lawyers say she killed the magazine because of the fight with Toepfer over the "Sopranos" photo O'Donnell quit the magazine in mid-September 2002 Ford and a woman from Germany, Uta Schepers, had the top cooking skills, though they were too stiff on television â€â€? too worried about the food " "Didn't render the duck fat enough "You want the media to be there," she said How did Mario Batali and Emeril Lagasse succeed outside the kitchen? "Timing and a certain amount of luck" are important, O'Kennedy said Ford, 23, a recent graduate of a prestigious New York school, heard about how he might need to hire media handlers "Please bear in mind that this is not just a cooking contest, we are trying to identify a potential 'star' chef with all that entails!" Star potential was worth 20 percent of the total score What is a celebrity without sponsors? one judge yelled "It's not crass Ford and seven other top cooking school graduates recently sliced and chopped their way through the "Almost Famous Chef" competition " "Vanilla was his favorite spice â€â€? that was scary Others stumbled Somehow the plucky Davis kept a wide, arching smile Soon the esteemed palates began tasting, prodding, disparaging and complimenting the food The eager invitees were told not to lose sight of the food, which will ultimately establish their reputation When the chaotic cookoff concluded, all the nascent chefs plated their dishes and delivered them to the judges' table "In this day and age it's not an unworthy goal," said Bill Rice, Chicago Tribune food critic and chairman of the James Beard Awards Restaurant Committee It also was an education in shameless self-promotion, one key to prospering in the grueling restaurant business Many chefs are socially challenged, he said The contestants learned the competition involved much more than food The nervous-looking cooks were given baskets of whole duck, fennel, squash, green apples, red pepper, carrots, rosemary, basil, thyme, garlic, onion and baby artichokes Felicia Shallow Davis, 34, of Chicago, Ill Then the critics and gastronomes unsheathed some trade secrets Feniger, a judge, roamed the kitchen with a spoon in hand, tasting unfinished sauces And don't set out to be a celebrity chef, but if it happens, then listen up The 2-year-old contest â€â€? sort of American Idol for fledgling culinary talents â€â€? was an effort by food service companies to identify the next kitchen icon, the person who might use their products on television shows and in high-profile restaurants See Alton Brown, she said, the wizard of food science who made Bon Appetit for the first time in its Thanksgiving issue They were chided to use sponsor products, such as a particular brand of mineral water and high-tech kitchen machines " Lastly, when a bad review levels the restaurant like a flattened souffle, "try to turn the other cheek," Rice advised But these wunderkinds had to do it while being peppered with judges' questions as a roving camera peered into their stock pots "Personality is a big deal," she said There's nothing wrong, they say, with aspiring to be a Jamie Oliver or Bobby Flay, mainstays on the popular Food Network The choices seemed clear The promising cooks then headed to the sprawling kitchen at the casino-hotel to compete in a version of "Iron Chef" â€â€? and a chance to win cash and a trip to Italy " "He's cocky, out of control " Locale, persona and profit centers play a role, he said, adding "causing controversy is one path to fame Lesson No "Eye catching " Rice gave "10 steps to removing the almost in almost famous "You want to be covered because the more you're covered the more business you do " O'Kennedy deconstructed the Food Network's personalities She was almost famous The instruction might have been appropriate for a blossoming Hollywood star or young politician, but Ford was neither A niche can help "Too close," said Ford, who graduated from the Culinary Institute of America and took a job with a hotel opening in New York City this month "That's not confidence, that's confusion " They used video to evaluate the cooks' performance on camera and referred to the judging sheet Almost Every so often, someone would bark out the time, sending the sweating cooks into a flurry of culinary activity Ford's rendered duck breast with thyme and rosemary, stuffed artichoke and nouveau soubise were barely finished Their task: Prepare a menu in 15 minutes and complete the dishes in 90 minutes He was informed that acting classes could be a good idea Purists might argue the contest is corrupting They were served up a series of lectures by Rice, chef Susan Feniger of the TV food show "Too Hot Tamales," Katie O'Kennedy, a senior editor at Bon Appetit, and others , flopped her herb roasted duck breast all over the plate " What better place, the event's creators said, to expose promising cooks to the perks and pressure of fame than Las Vegas â€â€? a city that built its food reputation on the backs of celebrity chefs Chefs Compete to Be Celebrities Oct 12, 11:35 AM EST Inside a nondescript conference room at a hotel-casino, Gerald Louis Ford sat and listened to the influential speakers "You need to use their equipment," a spokeswoman screamed "Creating buzz is the last step Placing yourself in a restaurant with noted chefs and cutting-edge cuisine is vital " Then silence as scores were tallied "The only thing we can do is work in the kitchen " Avoid tricky questions and never go off the record, the reporter-critic said, because it can be "terribly embarrassing If editors are going to splash chefs posing as rock stars on covers like Gourmet magazine's most recent edition, they might as well know how to play the game Industry insiders say it makes sense He was taught in a mock news conference how to deflect tricky questions and give the right answers " "Her cheeks are too red " Contestant Nathan Lyon, 32, a one-time model and cook at Lucques in Los Angeles said cooking is the easy part She recovered with about a minute to spare and put the precious pieces back together Easy? Maybe Who had those subjective star qualities? The judges' choice was Davis â€â€? a cop turned cook four years ago and mother of five The tall, burly Ford is a cook â€â€? one who had been singled out as perhaps the next celebrity chef The judges didn't hold back 1 came from Feniger |
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