), making the food’s appearance — and the chefs’ personalities — far more important than the actual food. This reality, that the taste of the food didn’t matter to the viewers, was an innovation that bled into the current Instagram era.But no show created more celebrity chefs than, which first aired on Bravo in 2006 and established Tom Colicchio and co-host Padma Lakshmi as stars. It was quite literally in the business of manufacturing celebrity chefs.
One particular coterie would go on to leverage their fame on the show into ultra-desirable gigs in New York City. The city’s dining scenecredentials: Harold Dieterle, Dale Talde, Leah Cohen, Hung Huynh, Ilan Hall, Sam Talbot, Angelo Sosa, and many, many others. Local food media published reports on their progress post-Top Chef, generally treating them as rising stars, even as the paths of their restaurants were sometimes bumpy and reviews decidedly mixed.
Soon, the personalities took on so much cultural capital that it didn’t even matter if the chef dabbled in food at all. Some could entirely abandon restaurants and still maintain their fame status, like the handsome and personable Rocco DiSpirito. The well-regarded chef of Union Pacific and went on to appear on numerous talk shows, offer diet advice, and even break intohad trained diners to shower adulation upon chefs.
Eventually, interest in chefs as singular geniuses of craft moved beyond TV. In the past, when NYC fine dining restaurants charged less exuberant prices, diners liked food but didn’t make a fetish of it. By the early 2010s, shows likehad trained diners to shower adulation upon chefs — they became eager to learn the names and backstories of all restaurant chefs, even the ones without television credits.
The field of TV star chefs has become hopelessly thronged over the last several years. Now in its 17th season,and its spinoffs alone have anointed dozens of cheflebrities who either won a season or were runners-up. There’s also a myriad of other cooking shows, centered on cupcakes, grocery shopping, or saving failing restaurants with lots of yelling, not to mention.
I'm glad that's over with, now let's get back to cooking real food . Wherever you are, whoever you are , we all matter . You do you . Take pride in it. It's costly to do brick n mortar.
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