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Restaurant Rescue TV Shows Observation

post #1 of 15
Thread Starter 

I've been watching one of those restaurant rescue shows, maybe I'm naive but I find it amazing at how many people cook full time in restaurants that really don't know anything about proper culinary techniques. Often their parents or the former owner showed them how to make the dishes they serve there and that's all they know about cooking. Sometimes for years they make stuff wrong. As a novice I find that empowering. :)

post #2 of 15
Quote:
Originally Posted by EricG View Post

I've been watching one of those restaurant rescue shows, maybe I'm naive but I find it amazing at how many people cook full time in restaurants that really don't know anything about proper culinary techniques. Often their parents or the former owner showed them how to make the dishes they serve there and that's all they know about cooking. Sometimes for years they make stuff wrong. As a novice I find that empowering. :)

Hmm, maybe they would pass the CIA exam for techniques.  But consider - if they've been making it their clumsy way for years, and the customers are paying for it, and they are still in business - what does it matter?  I'm sure they're not pretending to be anything they're not.

 

Just my 5c worth

 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 #3 of 15

You feel empowered when you see other people do things in a way that you perceive is unskilled?

 

There are many ways to cut a carrot, who is to judge what is proper or improper?

post #4 of 15

I see it a lot with knife technique in particular. Is it proper to cut in a way that is unsafe? I'd say no, that safety is one of the few things that should be paramount in a professional environment (and we'd do well to be safe at home too). To me safe knife work also allows for more efficient and faster knife work. From a culinary standpoint if it gets the job done, whether efficient or not, then sure why not?

 

My 500th post biggrin.gif

post #5 of 15
Thread Starter 

I didn't mean that they aren't doing things proper to the CIA Julianne and Brunoise with a ruler. I meant some of these people were turning out some awful tasting food (according to the show) and the guy has to come in and show them. I find it weird how you can work full time in a kitchen and not invest some time and money into learning to cook the right way. For example: this Italian family the host had to show them that he needs to use San Marzano tomatoes and real onions. I think some of you are reading more into my initial post.

post #6 of 15
Quote:
Originally Posted by EricG View Post

I find it amazing at how many people cook full time in restaurants that really don't know anything about proper culinary techniques.

You are a muscian, can you relate to this... I find it amazing at how many people play full time in bands that really don't know anything about proper musical techniques. LOLchef.gif Put it in a little more clear light thumb.gif

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #7 of 15
Case in point, a friend of mine, that is actually my competition knows nothing about food, except what he was tought when he bought the business. There are Many things that he could improve on but has no clue that he needs to or would know how to.
He comes down to my place occasionally and seems confused about some of the simplest things I do and why. My menu isn't rocket science these days.
post #8 of 15
Thread Starter 
Chef layne exactly. I can go sub with a band and ask them what key a song is in and they dont know. How can you have played music for 25 years and not know what a key signature is????
post #9 of 15
Quote:
Originally Posted by EricG View Post

Chef layne exactly. I can go sub with a band and ask them what key a song is in and they dont know. How can you have played music for 25 years and not know what a key signature is????


Musical literacy is a little different though.  The act of performance is totally different from composing and analysis. 

 

I remember making a sauce once and someone said "Nice!  Haven't seen sauce (somethingorother) in years."

 

I had no idea I was making classic sauce.

post #10 of 15

Some of those shows, restaurant impossible being one seem to always go harshly on the food just because. It really depends on the customers in a lot of cases. McDonalds doesn't use local and seasonal ingredients or classical technique but they sure can move product. Still what good would a show like that really be if the chefs didn't create the impression that they were providing the in house guys with sage knowledge for turning around their terrible food?

post #11 of 15
Thread Starter 
Quote:
Originally Posted by kuan View Post


Musical literacy is a little different though.  The act of performance is totally different from composing and analysis. 

 

I remember making a sauce once and someone said "Nice!  Haven't seen sauce (somethingorother) in years."

 

I had no idea I was making classic sauce.

 

That's obvious. Performance has to do with experience, confidence, fashion, and more. Musical literacy is a lot different.

post #12 of 15

You do all realize that these shows are created for your entertainment right?

These individuals are chosen to be on the show for a reason.

There are people here on these threads who have applied to be on these shows

only to be turned down because they know too much about cooking.

 

If the show contestants made all their food perfectly, the show would not remain on tv.

post #13 of 15
Thread Starter 
Indeed it is entertaining. I think if they could cook well it would be less entertaining. I fully agree with your astute observation.
post #14 of 15

Its all showbiz.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #15 of 15

They probably have a lot of culinary techniques, but for the tv show they just make it seems like they don't have much just to make it more entertaining.

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