A View into Cheft's Window #7 A message
Posted 07-18-2009 at 10:01 PM by ibcheft
Since I am unable to post this on the Foodnetwork site because they keep deleating it, thought I would share it here, about the TNFNS show.
Since this years show is already completed, there is no sense in gong on asking question for you to explain the position you have taken from the beginning about Debbie. I do have some question as to the how the network designs it shows to fit your chosen demographics of 24 to 45 year olds who evidently know how to cook nothing. In earlier post it has been mention your looking to fill the roll of cooks for home cooking? and with the influx of shows that is all the network is targeting. When the network started and I started watching it was programming for the average person to learn how to cook meals like you were a chef or you would enjoy eating out, what ever happened to that? I started watching the network in the mid 90s when I retired went back to college, found cable and the need to cook as a necessity, due to lack of funds and the need to eat. I was taught as a child to cook, then in seventh and eighth grade we had what was called Home Ec. seems as those classes covered the majority of the shows I am seeing today, as far as cooking, I will say there is a few shows returning that are worth watching. I learned more by watching the early chefs teach us and show us how to prepare food worthy of serving at any restaurant, and I did that in college, on a small stove, with very little money, I did it with borrowed pots and pans or what ever I had, I would improvise to accomplish the dishes, as far as spices lots of small quantities and lot of it marked down stuff. So it is possible to accomplish, so to these people who ask how do you do it with out all the fancy equipment, it can be done, but unless you have a chef you can watch, you will never realize how good you can actually become, with the little stuff that they slip in and if you pay attention you pick up on after watching them a couple times. So can you explain just how the network chooses 1. The types of shows that it has chosen? 2. Why it has gone from showing us cooking shows to traveling and eating out shows in prime time slots? 3. Where you get your demographics of people you think are watching your network? 4. Last but not least why you have abandoned your long time viewers who watched the chefs from the beginning are now stuck watching cooks and only a couple chefs on weekend mornings? Good thing I copied and pasted because the first , the second, the third, never posted. Once again thank you, I will be surprised even if this gets posted, and if you even consider to answer some of these questions. A long time viewer, who loves to cook and some day maybe to become a CHEF.
Since this years show is already completed, there is no sense in gong on asking question for you to explain the position you have taken from the beginning about Debbie. I do have some question as to the how the network designs it shows to fit your chosen demographics of 24 to 45 year olds who evidently know how to cook nothing. In earlier post it has been mention your looking to fill the roll of cooks for home cooking? and with the influx of shows that is all the network is targeting. When the network started and I started watching it was programming for the average person to learn how to cook meals like you were a chef or you would enjoy eating out, what ever happened to that? I started watching the network in the mid 90s when I retired went back to college, found cable and the need to cook as a necessity, due to lack of funds and the need to eat. I was taught as a child to cook, then in seventh and eighth grade we had what was called Home Ec. seems as those classes covered the majority of the shows I am seeing today, as far as cooking, I will say there is a few shows returning that are worth watching. I learned more by watching the early chefs teach us and show us how to prepare food worthy of serving at any restaurant, and I did that in college, on a small stove, with very little money, I did it with borrowed pots and pans or what ever I had, I would improvise to accomplish the dishes, as far as spices lots of small quantities and lot of it marked down stuff. So it is possible to accomplish, so to these people who ask how do you do it with out all the fancy equipment, it can be done, but unless you have a chef you can watch, you will never realize how good you can actually become, with the little stuff that they slip in and if you pay attention you pick up on after watching them a couple times. So can you explain just how the network chooses 1. The types of shows that it has chosen? 2. Why it has gone from showing us cooking shows to traveling and eating out shows in prime time slots? 3. Where you get your demographics of people you think are watching your network? 4. Last but not least why you have abandoned your long time viewers who watched the chefs from the beginning are now stuck watching cooks and only a couple chefs on weekend mornings? Good thing I copied and pasted because the first , the second, the third, never posted. Once again thank you, I will be surprised even if this gets posted, and if you even consider to answer some of these questions. A long time viewer, who loves to cook and some day maybe to become a CHEF.
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You can always post here.
Posted 07-20-2009 at 02:14 PM by Food Network Fan
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