Reader: Like the Food Network or not, it's had a positive effect on fine dining

Thumbnail image for steveracorn01.jpg
Lori Midson
Steve Redzikowski and the crew at Acorn.
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."

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.

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.

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.




Location Info

Oak at Fourteenth

1400 Pearl St., Boulder, CO

Category: Restaurant

Acorn

3350 Brighton Blvd., Denver, CO

Category: Restaurant


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3 comments
DenverDoughboy
DenverDoughboy

Boom!  Philo99 has it right.  While some of the shows and competitions can be pretty gimmicky, but overall the food shows have been a boon for chefs and cooking. I don't see how you can be sick and tired of the free advertising provided by Top Chef and the Food Network.  And if you watch the shows, there are very few chefs who would decline the opportunity to be on one of those shows.  I can't think of any famous Michelin starred American chef that has refused to be on because they think they are too good for it. Thomas Keller?  He's been on Top Chef.   David Chang?  He's been on Martha Stewart cooking his ssam pork.  Being a chef has a commercial component to it and for an unknown chef to scoff the shows is asinine.  

John Chad Little
John Chad Little

I think he was being nice. It takes a special bread of human to make it in this industry. Now that everyone thinks they can be a chef. Its not that easy. People cant wrap their head around working for free to learn. If you cant understand that then you have no business being in a professional kitchen. TV has ruined the perception of this career.

Chris Wallner
Chris Wallner

This is the same argument people have towards American Idol. Chefs/ artists spend endless hours waiting for their break and then they watch people get famous almost overnight with these shows. Fair or not that is the reality of the world we live in.

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