A Quote by Wolfgang Puck
The good news about showcasing chefs and the TV shows is they've attracted a lot more smart kids to the profession than 30 years ago. On the downside, though, these young chefs all say they want their own restaurant and their own TV show.
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It's great that Mary Berry got a primetime TV show, but I don't think there are enough women chefs on TV.
This whole thing about reality television to me is really indicative of America saying we're not satisfied just watching television, we want to star in our own TV shows. We want you to discover us and put us in your own TV show, and we want television to be about us, finally.
'Sweet Genius' viewers will be on the edge of their seats as we continue to push the limits with inspirations and ingredients, while showcasing the talents of some of the best pastry chefs around. As a result, the desserts that the chefs create are truly outrageous.
Sweet Genius'' viewers will be on the edge of their seats as we continue to push the limits with inspirations and ingredients, while showcasing the talents of some of the best pastry chefs around. As a result, the desserts that the chefs create are truly outrageous.
Some TV shows are like really good novels in that there are enough episodes that you start to have your own feelings about how the characters should act. When the scriptwriters go slightly wrong, when they make the character make a left turn that he or she wouldn't do, you know enough about the characters to say, "No, that's not what she would do there. That's wrong." You can actually argue with a TV show in a way that you can't do as much with movie - you inhabit a TV show in the way you inhabit a novel.
We have very professional, amazing chefs that are contestants. Most of them have their own restaurants and are settled, recognized chefs in Mexico. That gives the show [Top Chef] a different level completely; the gastronomic level is very high. It makes it all more interesting and the competition is just harder and harder.
TV shows are great right now in America. I find myself - and I hate to admit it - but we watch more TV than we go to the movies. As a creative person, you want to be creative, you know? You don't want to constantly wait around - a lot of movies fall apart, or there's just not as much out there as there used to be. Or there are more actors. I don't know. But movie stars are doing TV. And when they're asked about it, they say they love it. Dustin Hoffman, Glenn Close. So it can't be that bad.
How many chefs do we know that prefer cooking for chefs than they do customers, yet customers are returning repeatedly and it's the level of support that determines the level of success that restaurant will have.
I kind of think of engineering like the chefs at a restaurant. Nobody's going to deny chefs are integrally important, but there's also so many other people who contribute to a great meal.
Chefs hate desserts. The smartest thing a chef can do is hire a great pastry chef. Cooking savory food is all about feel - you season something, you taste it, you go back in and adjust, more butter, more olive oil, more acid, whatever you want to get it to taste the way you want. Pastries are like a science project. To me, the greatest chefs are the ones who have the greatest feel for food, while the greatest pastry chefs have to be people that are extremely precise.
I'm always my own worst enemy. I'm like, 'Every show's my last.' I'm a lunatic, but that's my own issue. If I had time, I'd spend it in therapy, let's be honest. But I don't, so I'll remain crazy. But the truth is, you want it to be good for the audience, TV Guide. Because a lot of times as a producer you put so much into your shows and when you see the network putting stuff into it too, it gets exciting.
In Singapore, there is this life and locals and restaurants and then big casinos and an array of chefs, and even Miami is almost close to Vegas when it comes to an amazing presentation of chefs. But they don't have these massive hotels that have become their own culinary villages.
Even though you'll see gnocchi or linguine everywhere in some of the regions of Italy, each of those chefs has their own expression of that which expresses more about the place they were exactly born than it does about trying to be a part of the greater mass. And that's the Italian culture.
I have a food show.It's not just baseball people. It's a mixture of baseball people, actors, musicians, chefs and whatnot. They bring out different dishes, and at the end of the show, I give the one I like the most the "Fielder's choice." It's good TV.
I watch a lot of TV. I love nothing more than having a good TV show on DVD, to just plow through.
The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen.
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