Things that grind your gears on cooking television?

Joined Mar 3, 2016
as noted in title.
I often see cooking presenters using a mandolin without using the guard - I've taken far to many young cooks to hospital to have fingertips sewn back on for this to make me cringe.

"chefs" cracking eggs on the side of a bowl. We all know that the correct method is to crack on a flat surface. This prevents any shell bits or contamination from the shell being introduced to the egg.

On cooking challenge shows, it's always down to the countdown- no one ever finishes their dish before time, and likewise they always just get the last garnish on before time is up.

Joined Jun 27, 2012
Jeff Smith? (decades ago on PBS) had me so afraid to use a *real* spoon to dip or stir things in glass bowls that my first kitchen was full of plastic.
It took years to get over the brainwash (still get the occasional flash of paranoia when I pick up a SS tool to mix a salad) .

Joined Dec 18, 2010
My pet peeve is continuity. I hate when there is wonky editing... which is too often.

I also hate when stupid things are included, like dropping the pepper mill.
Joined Oct 10, 2005
Baking...... We all know the wondrrfull creations, the elaborate decorating, etc.
BUT.... Yeah, but, no one ever states the man hours going into the cake, how much one man hour costs, and how much the business has to sell that cake for in order to stay in business.

What that means is that Jie customer takes up my time getting a quote for a 69 Camero cake to serve 36, and wants a Costco carrot cake price.....
Joined Mar 3, 2016
Here in Australia, our MasterChef program is really quite good (and, yes, I understand it's all just entertainment) but in the most recent series, the cooks were using Kobe beef, osetria caviar, black truffles, gold leaf and very expensive lobster- there was no discussion about cost. One of the cooks ruined about $600 worth of Kobe beef and nothing was said.
I even emailed the production company to ask if they could at least highlight the high cost of the ingredients so that less knowledgeable viewers would know that some of these products would be out of their budget range.
Joined Sep 16, 2017
There is such a huge gap between these tv shows and the real professional kitchen and this gap is called competition. For me, working in a kitchen is like playing rugby: what matters is the team.

Latest posts

Top Bottom