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Tyler Florence? Good or bad?

post #1 of 20
Thread Starter 
I don't have cable or satellite so I don't see programs on the Food Network.

But the ads I see Mr. Florence doing for Applebee's make me think he's incapable of good food. Granted it's Applebee's and that's already a strike against good food.

Is he really as bad as those ads make him appear?
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post #2 of 20
I find Tyler to be a good chef. He has some fresh good food ideas. But,yes he should not have agreed to do those ads. Applebees has the worst food. All frozen re-heated overpriced disgusting food. I don't understand why a chef of substance would agree to do it-except for money, which is wrong and misleading. I mean how can you expect to get a fresh burger when the patties are ALL FROZEN! YUCK!

canadiangirl
post #3 of 20
On TV, he appears to know what he's doing, why he's doing it and shows good skills. He's a good teacher and appears like someone you'd like to have a few beers with and scarf down some good food.

I have standards, too. But for the right amount of money . . . . ;)
post #4 of 20
My thoughts as well, Tyler appears to be a very compentant chef. But $$$ is very tempting. Everytime I've eaten at Appleby's the meal sucked to put it mildly...dry and gristely <sp?> steaks, and freezer burnt vegies as well as very small portions..thank goodess. I don't do Appleby's unless my friend's absolutely want to go there as I've never had a meal there that I couldn't make better with very little effort.
post #5 of 20
I dont like his show cooking with Tyler or whatever its called, but Food 911 is good.

I'd have to say the top chefs/shows are:
Bobby Flay/ICA
Alton Brown
Emril
Wolfgang Puck (even though Im not a fan of his accent, veg-a-tables)
Food 911
post #6 of 20
I've watched numerous episodes of his cooking shows, read (but don't own) one of his cookbooks, have gotten many good ideas from him, and some of his recipes have been quite good, his techniques very helpful.

So what if he does some commercials for Applebee's. Other chefs plug other restaurants, products, or services, with some being far worse than Applebee's.

Shel
post #7 of 20
Thread Starter 
I don't object to chef endorsements. It's just that I had nothing else to judge him by but those Applebee's ads and I was hoping there was something more to him than what those showed.

Phil
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #8 of 20
Ask yourself one question....Is Applebees, as a chain, successful....
he may be trying to raise the bar......I've heard that he is a great
teacher as well....not as patient as on TV, but very competant and
gifted.....$$$$$$$$$$
post #9 of 20
post #10 of 20
Well said Stephen! Anyhow FWIW.....

There was a time when places like TGI Friday's, Bennigans, Houlihans and even Applebee's were the bench mark for the industry. Not so much by white table cloth standards but for the rest of those places out there. I guess what has now become the "Casual Theme". The food was (by most standards) above average in quality and execution. They had extensive menu's for both dining and the bar and judgeing by the 2-3hr waits to get in not too unsuccessful. But like the Dodo.......

As I see it, Applebees as a company see's an opportunity and so does Chef Tyler. Now the ingredients may not be the highest of quality and in some ways the execution is lagging but for the most part the whole effort is commendable. I'd never thought I'd feel this way especially about Applebees but..... They are making it work for the folks that enjoy the concept.

As a side note.... Way back when in Atlanta, me and my fellow restaurant co-workers had some mighty fun times frequenting those places. Places like Friday's, Copperfields, Applebee's (and the couple dozen other ideas patterened after them that had sprouted up and now dot the country) were always a place to unwind and hash over the days events. I for one am happy to see an effort to make things better. It's good for the industry over-all. So....Anyone trying to improve even on mediocrity or the sub-standard is not doing themselves, this or any other industry a dis-service.:)
post #11 of 20
I started off in a Fridays kitchen, granted I can not really eat there ever again, I have alot of respect for those hard working souls pouring in all their efforts in exchange for minimal compensation. My old GM best described this type of cooking as "massive mass production".

I just got back from applebees actually, that Bruchetta burger Mr. Florence has is pretty decent, my only complaint is that Applebees will not do burgers medium, med-well or well only.
post #12 of 20
Luckily being outside the US/Canada, we don't get the ads. We do get his shows on cable. I've always found them to be good, especially Tyler's Ultimate, in which he features one dish, for example, the Ultimate Roast Chicken, and goes thru it in a very down to earth manner, complete with sides and a sauce.

My daughter asked me today actually which TV chef was my favourite - I named him. So, I'm judging my response just on his shows, not any promo's he may have been in for $$$$.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #13 of 20
I personally think he's a good chef, atleast for television purposes
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post #14 of 20
I think his presence is very entertaining. However....

1. I have a problem with anything called "ultimate." I feel the same way about titles that include the word "complete." Both of them reflect hubris of the first order. Hubris, btw, doesn't translate as pride. It translates as arrogance.

2. I've only tried one of his recipes. It didn't work. I was, fortunately, able to figure out why, and salvage the dish. But there should never be that sort of major problem in a supposedly tried & true, made for TV recipe. And I now feel I could never trust any of his others.

3. We've sampled several of his Applebees dishes and found each of them disappointing.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #15 of 20
We have an ongoing joke in my house about Tyler and bacon. It might have just been a string of chance, but several shows in a row were just about putting bacon on whatever he was cooking at the time.
post #16 of 20
I think hes a good chef. Of course I would say that considering hes from Greenville South Carolina only 35 miles from me.........
post #17 of 20
When I go the the Food Network website looking for a 'classic recipe' for a dish, I will always review Tyler's and Alton Brown's first. They seem to have the best formulations.

The others are ok (Sarah Moulton for sure but don't see much of her anymore and for southern food - Paula), but some like to add a crazy ingredient to "kick it up a notch" (or two or too many) and others (miss "Semi" homemade") I just cringe at.

Tyler's Chicken and Dumplings recipe on the food tv website is THE best. His food 911 recipes are good.

I agree that the Applebees endorsement would make me wonder too, but try his non-applebees recipes.
post #18 of 20
"....were just about putting bacon on whatever he was cooking..."

Uhhhh? And this is a problem how?
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #19 of 20

Tyler Florence?

Yesterday I saw a magazine called "Desserts From America's Top Chefs".
Jacques Pepin, Mario Batali, Sara Moulton, and many others wonderful chefs.
But the cover let me amazed... there it was... Emeril Lagasse between Sandra Lee and Paula Deen... I didn't know that these two ladies were among of the top chefs of America! Are the standards going down and down, or is that just my impression?

Merry Christmas,
Norma
A house is not beautiful because of its walls, but because of its cakes
- Old Russian proverb
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A house is not beautiful because of its walls, but because of its cakes
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post #20 of 20
Sandra Lee isn't a chef - sheesh! she isn't even a cook!

Yes, I think the standards are dropping w-a-a-y down.

shel
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