Great Chefs
Great Chefs is my example of what a really great cooking show should be. It's probaly is an indication of my taste that the show was taken off the air after one season. Nonetheless, I will sing the praises of this fine show.
The Set Up
Great Chefs set up cameras in the actual, working kitchens of the chefs they feature for a particular week. The chef is allowed to describe what he or she is doing in his or her own words. And put his or her own emphases to what he or she thinks are important about their recipes. If a chef does not speak English the narrator translates for them.
The narrator has a fantastically luscious Southern voice. Which seems to lend a "deeply wise in the ways of food" note without sounding pretensions or condescending. The narrator also does a great job of keeping editorials to a minimum but, occasionally a little judgment might slip in. I imagine it is difficult not to comment on the occasionally wacky things chefs do within their own kitchens. In one episode there is a chef who quite nearly cuts off his fingertips time and time again. The narrator comments on this by stating, "...the chef is self taught and his unique knife handling skills may not be taught in a modern cooking academy." How smooth is that?
Content
Great Chefs is the only cooking show I have seen that does not make allowances to home chefs. The techniques, recipes, and equipment are totally those of professional chefs. As a result the viewer is invited into the "inner sanctum" and given a glimpse of the real work of chefs. The recipes prepared on the show are absolutely amazing, nothing is watered down nor over simplified. Truly exceptional examples from the finest menus in the United States are presented and prepared. The viewer is left with a sense of what is possible if you dedicate yourself to culinary arts and what can be accomplished by true masters of cuisine.
Example Recipes
I found these recipes on the Great Chefs website. I sincerly hope I can encourage a few folks to check out this awesome show.
- Grilled Langoustines with Citrus
- Loin of Lamb
- Wild Strawberries and Honey Gratin
- River Crayfish Tails with Arugula
- Swamp Duck
- Puff Pastry with Raspberries
- Grilled Buffalo Provolone with Marinated Tomatoes and Fennel Salad
- Pike-Perch with Celery
- Poppy Seed Crepes with Poppy Seed Filling