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Originally Posted by GODDESS6
i watch this station all the time~
paula deen is my fav, my kitchen is filled w/ her items, such as her pan set, knives...~ when i make her fried chicken, my family gobbles it up, it's delish~
i also like giada, bobby flay, the neeley's, the guy from bigdaddy's house, anything guy fieri does, ooooowwww & sandra lee~
i used to be a huge rachel ray fan, but as of late not so much~
i love iron chef, diners, drive ins..., the challenge shows~ i also like man v food from the travel channel, & that bizarre foods show where that andrew guy will eat ANYTHING, & i mean anything~ i don't think i have seen him turn down any anatomy part of an animal  ~ he was also drinking that coffee that is mad from cat poop~
i love to cook, i cook every night but friday~ plus i cook for my daycare kids~ i adore making something so mouth wateringly fabulous, especially for my family~ they get good home cooking always~ i have learned alot form watching food network over the years~ i really love when it's near thanksgiving & christmas & they show all the fine foods that people fix from all over~ |
I'm not sure if people like Paula Deen, Rachel Ray or Giada would technically fall under the term "chef." They are certainly "cooks," but I think "chef" takes on the connotation of having mastered a certain level of training at accredited institutions or under the tutelage of certain Michelin-rated eateries. Not sure though... any thoughts about the cook/chef boundary? I happen to really admire Nigella Lawson, who is definitely not a chef. Her dishes are way too rich and gluttonous, so the food is just an afterthought for me. But she has incredible presence, charm, spunk and poise. She keeps it real... but fabulous too.
Personally I love the concept of haute cuisine and mastering the technical craft of food preparation... but as a vegetarian I am appalled by the emphasis on meat. I would love to see some haute innovation within the realm of vegan/vegetarian cuisine; it is a severely unmet market segment. I just cannot fathom why so
little effort has been expended towards innovating non-meat dishes- the possibilities are virtually limitless relative to the much shorter list of animals that are considered edible.