The Golden Globes are the only major awards show where dinner is served. But despite the expertly plated three-course meal by Beverly Hilton executive chef Troy N. Thompson and his team, nervous Globe nominees in expensive gowns or tight tuxedos aren’t known for having big appetites–until the ceremony is over, at least.
“I am going to eat a lot of potato chips,” Julianne Moore, who won a Globe for her performance in Still Alice, confessed backstage when asked about her celebration plans. “I actually have a couple bags in my hotel room, yeah, because I haven’t eaten since like 3:30, so I am looking forward to doing that.”
Billy Bob Thornton, who won a Globe for his “Fargo” role, had a different kind of delicious decadence in mind. “I’m not much of a drinker, so I am going to eat seven pounds of pork,” he quipped.
There was no doubt, though, that many at the Beverly Hilton were already full when the Globes ended. Thompson and a crew of about 40 cooks prepared dinner for 1,300 VIPs at the Globes, presenting Modern Waldorf Salads with lemon emulsion dressing, a filet mignon/arctic char duo, and a dessert trio while also dealing with requests for vegetarian and gluten-free courses.
That was just the beginning, though. There were also private parties, room service, restaurant patrons, and an employee cafeteria to contend with at the Beverly Hilton, and Thompson estimates that close to 15,000 meals were served in the hotel on Sunday. Adding to the degree of difficulty, Thompson was getting over “this horrendous cold that took my voice away.” It was hard for people on the other side of the kitchen, often filled with 200-plus employees, to hear him.
“I think the funniest thing is how I lost my voice on the most important day of the year,” Thompson told The Digest when asked if there were amusing moments in the kitchen. “When you’re on a walkie-talkie, it cracks, you can’t do the high tones. It’s something where you’ve got to have a little sense of humor.”
But he put in a 20-hour day, which “went by in a whirl.” Out of everything he prepared, Thompson says he received the most positive feedback about the black garlic risotto at an InStyle party, where guests raved about the flavor and the “unique color” of the healthy dish.
It was Thompson’s first Golden Globes, and he admits that it was intense, being pulled from one event to another and dealing with last-minute requests at parties while also managing the food service at the ceremony. “The Globes was almost the easy thing,” he says.
Next year he’d like to incorporate some special serving trays he didn’t get to use during Sunday’s madness. And what has he learned that will be helpful for 2016? “I need bigger containers.”