Reader: Like the Food Network or not, it's had a positive effect on fine dining
Steve Redzikowski is a busy guy, overseeing the kitchen at Oak at Fourteenth, the Boulder restaurant that he and Bryan Dayton opened three years ago, and growing Acorn, which opened last month in the Source. But then, he doesn't like "lazy cooks," which he offers as one of his biggest pet peeves in the current Chef and Tell. Another pet peeve? "I'm sick and tired of food TV, which is the biggest downfall of our industry. No one even knows what a real chef is anymore. Top Chef, my ass."
Lori Midson Steve Redzikowski and the crew at Acorn.
See also: Chef and Tell with Steve Redzikowski, who says: "Food TV is the biggest downfall of our industry"
And that got a rise out of Philo99:
Like the Food Network or hate it, a restaurant owner would have to be a clueless fool not to acknowledge its positive effect on fine dining.Do you watch the Food Network? Read more comments here, and watch for this week's Chef and Tell on Cafe Society later this morning.
The people showing up at Acorn and paying $19 for an ounce of ham would never have heard of Iberico if it weren't for the Food Network. The folks paying $90 for a bone-in pork shoulder are there because they saw it done by a talented cook on Top Chef.
The reason there are numerous young chefs out there willing to work for free while they perfect their craft is because they were exposed to the Food Network as teenagers. Nobody in their right mind goes into a field where you pay for culinary school only to come out earning minimum wage, working sixty hours a week. Only people who spent their teenage years doing bong hits and watching Molto Mario are dumb enough to enter that field.
Ignorance is bliss, but it's still ignorance.