Chef Todd Fisher's top 11 behind-the-scenes moments from NBC's "Today Show."

Chef Todd Fisher knows how to seize the stage.

A week ago that stage was a national one, which he's not unfamiliar with thanks to his stint hunting cured pork across the country for the TV show "United States of Bacon."

This time around, the backdrop for the Tarpy's Roadhouse executive chef was NBC's "Today Show." 

Click through to check out the segment "What's the deal with superfoods? Here's how to get your fix," in which he successfully educates four salivating anchors on four fun dishes starring Monterey County inputs like cauliflower and raddichio, and even wedges in a nice sustainable plug for Monterey Bay Aquarium's Seafood Watch program. 

Below appear his favorite moments the camera didn't capture. These are his own words, which he's never short on, nor ever short on enthusiasm along the way. 

11 • "Pre-taping walk through on Friday, we go to the prop room, I'm like a kid in a candy store—loving the rustic boards, platters, bowls, plate ware...I was asked not to touch anything, but I keep picking up bowls and platters to look at to see if I wanted to use them on set...they keep taking them out of my hands and saying, 'We look with our eyes, chef.'"

10 • "At 5:45am call time...as I'm walking in to the studios I was stopped and asked by the people on the street waiting for 'Saturday Night Live' tickets if I was part of the cast for tonight's show."

9 • "Studio security guys says, 'You're the bacon guy! You cooking bacon today?!' I replied, 'No, superfoods,' and he said, "What? No thanks, I'll get a donut.'"

8 • "Food stylist Deb was awesome! She had me dialed, she nailed every detail and we exchanged Instagrams to stay in touch."

7 • "The Johnny cakes recipe was originally called hoe cakes...we decided to change it to be politically correct, but all morning everyone continued to call them 'hoe cakes...err Johnny cakes.' Dinah from the PR firm kept whispering 'Johnny cakes' to me."

6 • "I was asked to show Deb the food stylist how I wanted my cauliflower shaved. She says, "I know you know but the mandolin [blade] is sharp," and I cut myself. Total rookie. And then proceeded to hide it for the next 20 minutes thinking it would stop bleeding...nope. Finally had to ask for a bandage. The rest of the episode my right ring finger has a Band Aid on it I'm trying to hide from camera."

5 • "I love NYC. The art director walks in with a plate of steaming hot dumplings at 6:30am... someone says save room for today's recipes, she say's "I use to work Oz (Dr. Oz show), I've had my fill of superfood...

4 • "Sharing a moment with the young culinary assistant and talking with her about the teres major cut of steak (the shoulder cut) and that she was not crazy, they are becoming more popular. She planned to go back to her other job and educate them all!"

3 • "I was amazed at the to-the-second timing the whole crew works by: Just 30 seconds to filming our segment and the anchors are all filing in, all politely introducing themselves and welcoming me to the set, 10 people taking places."

2 • "The director says 'Cut,' all the anchors come over to talk and continue to eat the food we have prepared—they are loving it—and they all ask for business cards because all of them have a California trip coming up at different times but they want to come to Tarpy's for more great eats."

1 • "No one leaves the kitchen: It's like a typical party, with everyone gathered in the kitchen, chatting about the recipes in more detail, [show co-host/contributor] Peter [Alexander] tries his first ever sardine, loves it. The anchors say we want Chef Todd to come back, and the producer says 'Are you in town next week?'"