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post #31 of 37
I'll be the iconoclast: I HATE Emeril and Rachael Ray. They're simply awful. Their food lacks sophistication - all Lagasse does is add spices and is most definitely going for the lowest common denominator. I hardly ever watch FTV any more. That woman from the south (I can't remember her name) is another one - simply nauseating creations that also double as reasons to take Lipitor. Alton Brown is the only one worth my time any more.
post #32 of 37
Everyone fills a niche. Keep in mind Emeril's history. If it weren't for Emeril, the Food Network wouldn't exist as it does today. He is the reason it was created in the first place. He also started out on PBS.

Rachael Ray appeals to a certain demographic. Many people like the fact that she has "the girl next door" quality and that she is not a trained professional chef.

You can try to have other people tell you what you should or should not like but in the end, you must make your own decision as to your experience, your personality, your skill level, and what you like to cook.

If you are bored with the Food Network, turn to Discovery Channel, the Travel Channel, and the BBC, PBS and even the normal Networks. There are many other high quality culinary shows and talk shows that highlight professional chefs not related to the Food Network.
post #33 of 37

Food TV Pro and Con

Having once been a fan of Emeril I don't watch his show very much at all any more. He seems to have distanced himself from cooking with a greater focus on entertainment. I don't watch cooking shows for entertainment.
Another Food TV show I no longer watch is Alton Brown's Good Eats. I believe Alton Brown is an exremely talented culinary artist, but he is not a comedian by any stretch of the imagination and the slapstick antics on his program ruin the entire experience for me.
I can't watch Rachel Ray cook; she makes me nervous. Perhaps it's her chatty style of presentation.
My greatest wish for FoodTV is that Alton Brown will host a serious cooking show that highlights his talent in the science of cooking. It's easier to grow as a cook if you understand why the cooking errors occur. Learning how to cover them up does not, in my opinion, produce a talented culinary artist.
So as to give credit where credit is due, I'd like to add that I enjoy Chef Mario Batali (even on Iron Chef - a show I don't ordinarilly care for) and Bobby Flay (when he's cooking and not showing off) as well as Sara Moulton. Straight forward cooking diluted only with applicable historical or regional commentary.
My failures in life are few. The most blatant of these is my attempts at retirement. I've studied the process carefully but cannot begin to understand how it is done.
My failures in life are few. The most blatant of these is my attempts at retirement. I've studied the process carefully but cannot begin to understand how it is done.
post #34 of 37
Michael Smith "Chef at Large" inspirational
post #35 of 37
I don't consider Alton Brown a comedian by any means. I wonder if you consider a perspective to simply view the show's "style" as a means to "educate" for purposes of memory for all age groups and all levels of cooking if it might be more palletable for you.

I tend to watch for dishes or ingredients that interest me in an episode of a show first to see if I even want to give the host the benefit of the doubt. Obviously there are some people I tend to gravitate to more than others. Lately I've found I'm incredibly attracted by travel shows on the Travel Channel which usually tend to highlight a dish, restaurant, chef or cook which I would otherwise never see on a traditional "cooking show" and learn much more about the history and culture behind ingredients, dishes, and cuisines direct from the natives of that country in all their authenticity - often with side notes I never see anywhere else.
post #36 of 37

food on tv

I grew up watching 6 hours of cooking shows every Saturday on PBS, without those shows, I never would have gotten into the biz. The TV Food Network, has some good shows and good personalities, BUT, the biggest problem I see is that a lot of people are sort of disillusioned by the idea that chefs have become celebrities. I went to the CIA when this started to become a phenomenon and a lot of students thought they were going to graduate and be chefs the next day and be paid 6-figure salaries per year. Within the first year of graduating school, at least 5 of my classmates had left the industry and decided to do something else, after flushing nearly $30,000 to pay for their education.

In regards to Emeril, I liked him a lot more before he became a tv personality, but his show is entertaining. I don't see what the big deal is with Rachel Ray except that Oprah Winfrey loves her (which is enough for most Americans, it seems.) I have to say I really like Paula Deen a lot, she offers the coziest atmosphere for a cooking show, which is what I love most about cooking anyway. My absolute favorite chef on tv is Anthony Bourdain (he's on some other station), the man is such a great mixture of culinarian and poet; I love his gritty and brutally honest point of view. The only tv personality I'm not too crazy about is Bobby Flay. To me he is more an entertainer than he is a chef, which from a professional point of view, is somewhat annoying. But hey, I can't deny his success!

I don't know, its a bit more difficult for me to judge the Food Network fairly since I work in the industry and have either met some of these chefs or known someone who knew them. Of course, anyone who works in our industry knows its a very small world and that these chefs sometimes have a very different reputation in the real world than they do on tv!
post #37 of 37
I like Michael Smith, "The Chef at Large" too..also like "The Naked Chef", Jamie Oliver..Ina Garten and Paula Deen. Although I would never be able to eat anything Paula Deen makes, all that butter..I have learned some things from watching the Food Network, a long time ago there used to be a program on from CIA and I enjoyed that as well.
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