What the Rachael Rays, Sandra Lees and the Corporate Mega-Chains Have Done to Food
Lowered Expectations Coming Home to Roost
The specialness and mystique of dining out, fine dining in particular, has been so bastardized and cheapened by the "casual concept" chains that when these idiots enter an actual restaurant, especially one with a dress code (where men in wife-beaters, their tube top wearing wives and dozen or so screaming dirty brats can't get a table) and a professional wait staff, they have no clue about food or proper restaurant service or simple etiquette and courtesy. They act like they're at an all-you-can-eat night at the local buffet. And that's not a pretty sight.
This is the demographic that Food Network (FN) has chosen to attract and Rachael Ray and Sandra Lee, et al are their supreme deities. They're perfect for these inbreds because these ditzy twits' culinary level isn't much higher than theirs. FN has degenerated into shows about Cheez-Whiz and seasoning packets.
I am amazed that a no talent hack like Ray has been able to con so many and rise to such heights. I really wish her all the success she can accrue, because when someone rises so far so fast, they hit bottom really, really hard when the 15 minutes are finally up. Just look at all the has-beens on the cable channel "reality shows."
Published by Chef TG
A professional chef with over 20 years experience in a wide variety of cuisines. My favorites are Italian and French View profile
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5 Comments
Post a CommentWhat a harsh SOB. If I know I am going to cook a specific type of meal, I make sure I have the proper ingredients. Rachael and Sandra are for the people who are just trying to whip ups something from the pantry to feed the family. Do you have kids? What planet are you from?
its all about marketing my friend, they market themselves to sell and they become a brand. Then they go through a makeover process where teams of experts renew their image to reach a certain audience and there you have it. Mediocre celebrity "chef" television
Not my intention. It's just that I'm sick and tired of having these hacks defile classical cuisine. For example, being told that if you're making a Korean dish and don't have kim-chee, that it's OK to use sauerkraut. Kim-chee is available at just about every mega-mart these days. So what if it takes more than 30 minutes to make a meal? Whatever happened to learning even the most basic skills and techniques? I admit there are short cuts to virtually any recipe, but there is no substitute for quality ingredients and basic food knowledge.
Because of the ripple effect of these hacks, I have to deal with their stupidity or ignorance when I send out their food and they say that's not how Rachael or Sandra made. On occasion, I've had to get out one of my many editions of CIA Professional Chef to prove them wrong.
also, besides Rachel Ray and pornstar-ish Sandra Lee, there are some respectable professionals working for FN, right?
I sort of agree with your underlying message here... but I have to say that you are coming across as a bit of a snob.