Behind the Line
Topic: State of the Industry/Trends
TV, Technology and New Media
Many reality shows and food channels display a fantasy world for home cooks. If you could depict a more realistic vision of the industry for TV, how would you describe the show?
- Nathan Sears
- Executive Chef/Owner
- The Radler and D.A.S.
- Chicago, IL
The best show to get the television audience a true representation of the working of a restaurant would be similar to a cross between workaholics and top chef. Everyday I hear some story about coo...
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- Carrie Nahabedian
- Executive Chef/Owner
- NAHA and Brindille
- Chicago, IL
NAHA was asked to do a reality show and we very politely declined. Who can
be themselves? Why would you want to look like a train wreck like the
Khardashians???!!
Of course the publicity is great, ...
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![Melissa2_web[1]](/system/avatars/1174/thumb/melissa2_web[1].JPG?1320965073)
- Melissa Trimmer
- Pastry Chef
- Le Cordon Bleu Chicago, Pastry Chef Instructor
- Chicago, Illinois
Aaah, now there's a loaded question! Seeing as "swearing until I'm blue in the face" is already taken thanks to Chef Ramsay and "nobody gives a shit what you think so stop talking&q...
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- Greg Biggers
- Executive Chef
- Café des Architectes
- Chicago, IL
I actually tried to watch Hells Kitchen for the first time last night.
What a crock of shit that show is. It is the most unrealistic depiction of
what we do on a daily basis, or even what it t...
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- Chrissy Camba
- Chef
- Bar Pastoral
- Chicago, IL
I would call it "Cooking: Let's Get Real Here."
I would have them video tape in a real apartment with the items I have at home - small kitchen spaces, 4 burners/electric burners, aluminum pots, th...
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- Susan Goss
- Executive Chef/Owner
- West Town Tavern
- Chicago, IL
People don't want a realistic view of a chef's life. This is all entertainment-it has very little to do with the restaurant business
- Geoff Rhyne
- Sous Chef
- The Ordinary
- Charleston, SC
The most profound impact are the people and their families - how people deal with people in the industry.
- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
A truly realistic show would have a device that forces viewers to stand up while watching, allows only a short 3-minute break a few times a day, and requires them to watch an entire episode start t...
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- Cary Taylor
- Executive Chef
- The Southern
- Chicago, IL
Just come to The SOuthern and bring 14 hours worth of film