Introduction
Gordon Ramsay is one of the most well-known celebrity chefs of the world because of the numerous cooking shows that he has presented. He is one of the chefs that made reality cooking shows main stream, both in his native England as well as in the US and other countries. He has been critical in bringing the culinary art to mainstream audiences and presenting the challenges that chefs and cooks face in their profession. His out spoken and fouled mouth character has been his trade mark ever since he made his first appearance on TV and he continues to successfully continues to present his trade mark shows. Besides his celebrity status as a TV presenter, Gordon Ramsay is also a distinguished chef, having been awarded multiple Michelin
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Gordon Ramsay was awarded Newcomer of the Year at the prestigious Catey Awards and an Oscars-like event for the restaurant and hotel business. Based on his achievements and success, Ramsay was named Officer of the Order of the British Empire (OBE) in 2006. He was inducted into the Culinary Hall of Fame in 2013 (Biography, 2016). Gordon Ramsay’s first appearance on TV was as a judge on the BBC show Master Chef. He was then the focus of a British documentary called Boiling Point that looked into daily working life as he opened own first restaurant in 1999. The success of that documentary led to the creation of the mini-series call Beyond the Boiling point. He then starred in the show Kitchen Nightmares that had Gordon Ramsay turning around failing restaurants in 2004. In the same year, he also did the first Hell’s Kitchen show, where 10 celebrities competed in cooking and the audience voted off contestants. That show gave him his first appearance on American TV in the American version of Hell’s Kitchen. He then launched another TV series in the UK called The F Word, that ran for five seasons. By that time Ramsay established himself as the number one for cooking related TV shows. He also did a US version of Kitchen Nightmares in 2007 and hosted another Master Chef and a Master Chef Junior. (Biography, 2016). His longest running TV show is Hell’s Kitchen, which has been running for sixteen seasons. (IMDb, 2016). Along with his work on TV and in his restaurants, Ramsay has written more than 20 books (Biography, 2016). Most of his books include recipes and guides for cooking. Some of his best sellers are Gordon Ramsay’s Ultimate Home Cooking, Bread Street, Kitchen heaven and Gordon Ramsay’s Ultimate Cookery Guide (Paperback Swap, 2016). He has opened numerous Gordon Ramsay Restaurants around the globe in places like
Being the multi talented person he is, Alton has won many awards including Bon Appetit naming him Cooking teacher of the year in 2004, Atlanta magazine named him Best Food Guru in 2005, Monterey Bay Aquarium's Cooking for Solutions 2009 Educator of the Year, and James Beard Foundation Award for Best TV Food Personality 2011. Alton Brown believe it or not is a songwriter and lead performer on his very own album Bitter Like Me. The CD include 9 food themed song, including a thanksgiving theme song. Unrelated to his food career Alton is also a person pilot, having all the income from 8 books, 7 tv shows, 1 CD, and a spokesperson career he has had enough income to buy himself 2 different planes.
Henderson, Jeff. Chef Jeff Cooks: In the Kitchen with America's Inspirational New Culinary Star. Simon and Schuster, 2008.
Guy Fieri has claimed his spot in cooking entertainment history and can be proclaimed one of the best hosts on the Food Network. His loud personality brings excitement to shows that would be boring with any other Food Network host, even after ten years of participating in various productions. Even though he is recognized worldwide for his work on the Food Network he hasn’t let fame change him, “I’m just a dude.” (Mandel 26) phrases like this make his shows remain consistently congenial throughout all of the episodes. He is on many shows and is on the Food Network constantly with consistently high ratings for that television channel. Guy Fieri has a long history with cooking on the Food Network and has developed into the best, or at least the most memorable, cooking show host.
In his essay “The Eco-Gastronomic Mirror: Narcissism and Death at the Dinner Table” Jordan Shapiro explores the psychological aspects of the human relationship with food. He comments on the ways in which the imperfections in the food are masked in the kitchen. The author reiterates his experience at the hands of older male chefs and the things he saw and felt while training in the kitchen. He endeavors to debunk the myth that cooking in a large kitchen is anything but noisy and infernal, as portrayed by movies such as “Ratatouille (2007)”.
Jamie Oliver has been a chef for over 18 years. In that time, he starred on many different shows and opened up a lot of different restaurants. Some of these included Jamie's Return to School Dinners, Jamie's Great Italian Escape, Jamie's 30-Minute Meals, Jamie & Jimmy's Food Fight Club, Dream School USA, and Jamie's Comfort Food. Jamie is famous because of his diet plans. He has a lot of influence on our
“You know, nobody can ever cook as good as your mama.” These words were spoken by one of the most iconic Southern chefs of all time, Paula Deen. Not only has she formed a legacy with her countless cookbooks, magazines, and television programs, Deen also helps out by donating her wealth and continuing to fight poverty with foundations such as The Bag Lady Foundation. With Paula’s doll-blue eyes, down-to-earth cooking styles, strong love for her close-knit family, and recent controversies, Ms. Deen has undoubtedly become one of the best known chefs in this current generation.
Hell’s Kitchen is one of the “completion” type (Appleton & Yankelevits 2010) reality TV in America. This program proposes all contestants completing against each other and at least one player will be eliminated every episode according to their performance (mainly in cooking capability and teamwork corporation aspects) judged by the chef, Ramsay. Apparently, Ramsay in the setting process absolute power in elevating contestant performances under various tasks (e.g. cook a certain dish) and deciding directly who should be eliminated or indirectly who will be the winner (survived the last).
Publications/Media: Scott has made many television appearances such as, Martha Stewart Living, The Today Show, Good Morning America, and Anthony Bourdain: No Reservations. Scott has also judged for many shows such as, Top Chef for Seasons 2, 4 and 5, and Chopped for seasons 1, 4, 6, and 9. Conant has also hosted for 24 Hour Restaurant Battle where he was also the head judge. Scott has also written three cookbooks, Scott Conant's New Italian Cooking in 2005, Bold Italian in 2008, and The Scarpetta Cookbook ...
Also another restaurant called bobby flay steak in Atlantic city. He even has a Bar and restaurant in Connecticut. He now has a chain of casual burger joints spread across the east coast. He first came on the food network in 2004. soon after appeared numerous times after. He hosted shows like grill it bobby, and throw down with bobby flay because he appeared frequently on the food network he is now one of America’s most known chef. The Main Ingredient with Bobby Flay on Lifetime Television and Hot Off the Grill with Bobby Flay now airing on Food Network. As of late Bobby joined the group of The Early Show on CBS as sustenance reporter where he joins host Bryant Gumbel and Jane Clayson bi-week after week to illuminate a national crowd about hotly debated issues in the culinary world. Mr. Excoriate has a mind-boggling capacity to make and hold the individual attributes of each of his undertakings, keeping them interesting and constantly one stage in front of the pattern. He works indefatigably to flabbergast cafes and impact the way Americans see and taste sustenance - making it strong, energetic and dependable fun. What's to come is splendid for Bobby Flay, and thus, for the American
With so much out there to learn and experience as a chef, Wolfgang decided to head to the United States. After moving to the United States in 1973, Wolfgang landed his first position as a chef at LaTour in Indianapolis,
When choosing a famous culinarian I probably should have chosen someone a bit more famous like Paula Deen, Gordon Ramsey, or Anthony Bourdain; (at least that way I would have a plethora of bios, summaries, and different multi medias to work with) who mind you are all amazing chefs and have made great names for themselves. But they are all “cookie cutter” chefs. They each have amazing talent and great TV personalities. But what have any of them done to enhance our industry? what have they done to revitalize a dieing breed? The only thing any of them have done is enhance their own bank accounts and pawn off basic knowledge that should have been passed down from generation to generation. Unfortunately in our fast paced culture no one has time or energy to do anything more than watch people cook on TV and re-heat pre made dishes that have been so processed im not sure they are anything but flavored calories. Its a sad brave new world we live in, which brings me to the main topic of this essay: Alice Waters. I doubt many of you have ever heard of her. She is most famous for her restaurant in my home town of Berkeley California, called Chez Panisse. The restaurant menu changes daily based on whats in season and available. Unfortunately before I can get into all the juicy fun facts about Alice (like how drunk she and mom would get at the bar) Ill have to give you a quick dry briefing on who what where when and why our heroine exists.
In order to get a greater sense of the food personality attributes, three episodes from each show’s current season were analyzed to examine the personalities’ mannerisms and culinary identity. These attributes and characteristics were coded and analyzed (see Table 2). Content analysis started with cursory examination of the television episodes. I posed two questions during my initial examinations: how do these culinary personalities present themselves as experts in either the domestic or public spheres, and how do these presentations adhere or diverge from the earlier outlined gender culinary stereotypes. This meant looking at the theme of the shows, setting, the appearance and mannerisms of the culinary personalities, and how well these shows convey the tone of the network. While watching, I took note of any personal anecdotes or memories given while the food was being
Have you ever tried to cook a delicious meal to impress your friends or family members? Most Americans cook despite the challenge associated with it. It takes courage and bravery to be a chef. An individual must have a passion for cooking and preparing meals from recipes. An experienced chef must have a lot of creativity on the plate and knowledge on the field. However, being a professional chef comes with many obstacles such as, standing in the kitchen for long hours can cause health problems, or the amount of stress a chef deals with can be overwhelmed, and the unhealthy eating habits that leads to overweight and over-eating.
With education, training and experiences according to the United States Department of Labor, Bureau of Labor Statistics chefs must have a “High school diploma or equivalent” (“Chefs and Head Cook”) plus chefs can read into how “Others receive training at a community college, technical school, culinary arts school, or 4-year college.” (“Chefs and Head Cook”) The most common is having “5 years or more” training (“Chefs and Head Cook”), but they can also have “None” experience (“Chefs and Head Cooks”). Also, “A small number learn through apprenticeship programs or in the Armed Forces.’ (“Chefs and Head Cooks”) This gives chefs many options on how to get into the culinary force with any amount of training. But, as it can be seen, the education needed chefs have to take into account is the work environment. According to the United States Department of Labor, Bureau of Labor Statistics work environments can be anything from “...restaurants, private households, and other establishments where food is served.They often work early mornings, late evenings, weekends, and holidays. The work can be hectic and fast paced.” (“Chefs and Head cooks”) The salary and benefits of being a chef, according to the United States Department of Labor, Bureau of Labor Statistics is as high as “$43,180 per year $20.76 per hour” (“Chefs and Head Cook”)
It takes a lot of hard work and dedication to be a chef. However, if one has a passion for cooking it will pay off. I am a creative person and cooking has endless possibilities of creativity, such as the way you make it and the way you plate it. I want to become a chef and hopefully open a restaurant one day. To do that, you need to learn the basic skills. Julia Child once said, “No one is born a great cook, one learns by doing.”