A View thru Cheft's Window #10
Posted 09-27-2009 at 05:25 PM by ibcheft
If we look back at the beginning of the food revelation or when TV became a mainstay, the cooking shows then on PBS were to teach us and help us understand the basics of cooking along with some shows having the advanced subjects. Today after many years of growth we have gone from educational TV to entertainment TV and the cooking shows have followed right along with it.
Is it true that, now we have accepted less qualified teachers because we can not get enough fully trained teachers for our children at least here we have. Have we accepted the same standards for our television ? but for different reasons. Have we accepted non-trained personal to teach us cooking skills because we now find them entertaining or has the Foodnetwork lost it main objective becoming entertainment TV along with the rest of the industry? I think it was the foodnetwork executives who once said "We are here to train and teach the next generation of chefs & cooks" ? Do we accept the low level self taught personal to fill the position of teacher and then defend them because it is better than what we have been receiving ? When in the beginning we had fully trained CHEFS, from Credited Culinary Institutes that taught us through their shows what was taking place in the culinary market.
I know that since I started watching from the early 1990's my cooking level has gone from boiling water to cooking Prime Rib and Lobster, from grilling burgers to full out Barbecue parties, with ribs, briskets, and pork, doing full Cajun crawfish boils, and it was not the home cook who taught me this but chefs from a multitude of networks but mainly the Food Network.
Did the shows that started the whole food TV movement really teach, or were they just for entertainment purpose and to follow up what our parents were teaching us ? Where did our parents fail to teach the basics, so we could learn the advanced ? I know my mother bless her heart had enough to do just raising 11 children, grandma was our foundation for cooking, but that was limited to weekends and usually was peeling carrots, cutting up onions, opening the jars of pickles and olives, and watching her season a 5 to 10 lbs of roast either pork or beef, We are big family. Through out the whole procedure grandma always taught us, she was a school teacher by trade. So growing I had some basics, learned more in Home Ec class at school (got an A for that class), after my first marriage when I lived on my own for awhile, I got pretty good at fixing stuff, did I cook, not really I fixed stuff.
It was not until I got hooked on the Food Network and watching Emeril and all the other chefs who were on at that time, that I really started paying attention and going I think I can fix that at home. Well, I paid attention to what, how, why, where, who, see they showed and told all that in the presentation, not just how to make it, like most of the networks cooks today. So when I rant and rave we need the Chef's back, that is why. They usually are on top of what is going on in the culinary world if not often in on the development of it. After posting #11, I realized I forgot to post #10 so here it is. As before and as always
Cooked with Passion, Served with love
Cheft
Is it true that, now we have accepted less qualified teachers because we can not get enough fully trained teachers for our children at least here we have. Have we accepted the same standards for our television ? but for different reasons. Have we accepted non-trained personal to teach us cooking skills because we now find them entertaining or has the Foodnetwork lost it main objective becoming entertainment TV along with the rest of the industry? I think it was the foodnetwork executives who once said "We are here to train and teach the next generation of chefs & cooks" ? Do we accept the low level self taught personal to fill the position of teacher and then defend them because it is better than what we have been receiving ? When in the beginning we had fully trained CHEFS, from Credited Culinary Institutes that taught us through their shows what was taking place in the culinary market.
I know that since I started watching from the early 1990's my cooking level has gone from boiling water to cooking Prime Rib and Lobster, from grilling burgers to full out Barbecue parties, with ribs, briskets, and pork, doing full Cajun crawfish boils, and it was not the home cook who taught me this but chefs from a multitude of networks but mainly the Food Network.
Did the shows that started the whole food TV movement really teach, or were they just for entertainment purpose and to follow up what our parents were teaching us ? Where did our parents fail to teach the basics, so we could learn the advanced ? I know my mother bless her heart had enough to do just raising 11 children, grandma was our foundation for cooking, but that was limited to weekends and usually was peeling carrots, cutting up onions, opening the jars of pickles and olives, and watching her season a 5 to 10 lbs of roast either pork or beef, We are big family. Through out the whole procedure grandma always taught us, she was a school teacher by trade. So growing I had some basics, learned more in Home Ec class at school (got an A for that class), after my first marriage when I lived on my own for awhile, I got pretty good at fixing stuff, did I cook, not really I fixed stuff.
It was not until I got hooked on the Food Network and watching Emeril and all the other chefs who were on at that time, that I really started paying attention and going I think I can fix that at home. Well, I paid attention to what, how, why, where, who, see they showed and told all that in the presentation, not just how to make it, like most of the networks cooks today. So when I rant and rave we need the Chef's back, that is why. They usually are on top of what is going on in the culinary world if not often in on the development of it. After posting #11, I realized I forgot to post #10 so here it is. As before and as always
Cooked with Passion, Served with love
Cheft
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