We love a great TV Foodie programme and there seems to be many on our screens at the moment to cover all tastes.
The BBC currently has a series with Mary Berry looking to find the best Home Cook – it is pretty innocuous and you think why have some of these cooks never prepared certain foods or done some fairly basic tasks.
There is also a new series on BBC 1 that has recently started that has Front of House Supremo Fred Siriex hosting a competition for new start up restaurants looking for funding for their concepts “The Million Pound Menu” is filmed in a Manchester restaurant that strangely enough I went to just over a year ago when it first opened
Beastro is the brainchild of a young lad by the name of Richard Brown who just happens to be one of my former men tees from Oxford Brookes University – they took over his place for about three weeks last November and filmed the whole series then.
It is a programme that illustrates well the skills required to succeed in today’s modern restaurant world but at the same time illustrates the need for a good idea /concept
Masterchef can be gripping when you watch amateurs embark on their journey and then the professionals seem to go to jelly when they stand in front of Monica or Marcus when they have to complete a skills test.
The professional version of Bake Off has Cherish Finden and Benoit Blin giving the contestants what for many seem like harsh criticism but in fairness is just honest opinion. Tough if you find criticism is hard to accept.
All of this glamorises the industry in a way but one thing that is very evident at the moment is the demise of many of our high street brands as they struggle to attract our wallets and spending.
Mixed with this is the lack of chefs entering the industry and what is being described as the Brexit factor where our European work force are leaving in their droves or now not keen to come to the UK to work.
I predict many more closures and less choice on the high street. The independent will flourish as we crave something more individual but it will come with a price. The paying public needs to realise the effort required to produce their favourite dishes.
I have just finished reading an article in my Waitrose Food Magazine about Chef Jason Atherton – a chef I really admire and agree wholeheartedly with – the attributes required by all good cooks is passion and a desire to cook – not to be star as quickly as possible.
I will always frequent a place that displays a passion for what they do and I hope you will too as mediocrity is not worthy of our custom.