Title : Next Food Network Star Winners
link : Next Food Network Star Winners
Next Food Network Star Winners
the them was nice about the new york times diningsection when we heard that and hour-long a talk show all about food was going toreplace all my children on wabc
Next Food Network Star Winners, you're like on that's not gonna bepretty i that is not going to work you are notalone i am not yeah and i went to visit the that rumorthe very beginning and i was like what i fun it's very interesting but we'regonna see and i own or you set the pace
the growth hormone perplexing just like what the hell are they doing i wellyou're the to cast members who actually are workingshouts who have restaurants does that make a difference do you thinkthat that try to keep their cooking real in a waywork so hard as a chef to like bowlers my most fine diningrestaurant you work so hard is shipped to build a reputation as a shop in hope you win beard awards and food andwine awards an article from the new york times all these things
and and also the food you doing at thatlaw or bob dole or you know are highfalutinfruit arm well put and those are the foodsthat you should necessarily be cooking on television in teaching americans how to cook are they point to do ontelevision every once in awhile yes but what what i feel now my job is is ashopper's is to hopefully take people that that maybe one out and got past fivedays a week and her like now have a family and kidsare the ones that get in the kitchen and
cooking little more and making food that is made fromscratch and very approachable and is delicious and they could get another their tablearm and it was hard for me to get that kinda through my had but at theend of the day the food that i make on the show and i think the food morrowmakes on the show up into you might find in some way responsibleyou're more than likely fide on our dinner tables home you know i ithink for the most part it's the food that i cook for lizzie and kyle and ithink a lot of the food and peacocks for
boys and and susie so it its it's about kinda youstill want to teach the right lessons that you talk your cooks is a shelf i'm arm but maybe the food is a little arm more home i'm going thatmake sense the food to make on the show is actually delicious an instant for its inspirational in thatliterally in either one or two four to six minute segment we makesomething that you can really make in just about that amount of time
we know he's a lotta swaps and thats ithink the success in the show is that you can really make the food andyou can really see how easy it is even in the hands abreast on people it's not so muchrestaurant food writes the home its and but then and i also think toothat that are you know the great thing about the true i've noticed is over the years cookingshows to me have gotten to pretty who perfect to you know mark good or what out whatwhat do you mean what we call
hurt ii don't let it happen and i amthing about my back what arm know but i mean about like you know we would the it would take sixhours are eight hours or three days to make asingle show we worked on the swap out the beauties in shops in things common in now on the choo westart cookin we finish cooking unlike morrow said:eighty percent of the time the food we're reading is the food that we got must oblong roast chicken or a breeze orsomething about like that pizza that
you're making its kinda methi right it was like how that's a beautiful all i want you to know should be realintegration with real in a slump in polls that falls atsomething spilled it was the v-shaped with try to drink a beer choke on itapoplectic it's all happening like real life andi'm not live right crack of butterfly blue tape so it'sit's it tapes like it feels like i just like balance not live just likeletterman's now i'm
but its live in and there's a liveaudience in its it's actually happening in real time when we go away on a break that it's thelaw as as long as the commercial is we come back in its back your you'reright there for some but i think is the thing at like think that use to be like you know whenbaba opened i remember people like but that's not of entech italianthis is the problem on and you know you cooking for fromyour ethnic roots do you think that all that stuff is people are moreflexible about that now
that we thought that that they were noti think as people have tracked in it in the fifteen years the pub has been open the america has become much moresophisticated about their dining habits they've also traveled more and they knowthe difference between spaghetti meatballs and the food frompaul your they have a higher level of expectation but they're also moreflexible and understanding that even though the only tell you tell athat you might have been bologna is going to be green when it's over the ragbone is a the fact that we serve paper delhidoesn't necessarily diminish that
deliciousness and the fact that we made the new rulein the same way and it's a little wider and it happens to be the way that thechef likes to eat it can or doesn't have to work and i remember your i'm just angeredcame in and is a partner this is not exactly andfruitridge i economic yeah but jeff is it good andhe said yes and i said i that's all i wanna know man authenticity as eight starting pointas the kinda
cornerstone you build a restaurant on isimportant but the opportunity to kinda step out at that imean keep in mind right now in bologna probably most of the kids would rather eat curry result 0 then tortellini in bro becausetheir mom makes tortellini bro and they always have it on sunday so when they go out they don't give adamn about authenticity looking for something that challenges them orprovoke them or give them a little pickup interestbut that doesn't diminish the greatness
of the original thing but it also showsthat everybody's willing to try it out so i think justinbologna right now maybe thirty percent the restaurants have something wouldcarry on it that is just perplexing to the luddites that work inall of the press you know they're late i can't believe wewant to belong in the head curry in a result like my you went to the wrongdamn place opal and authenticity is what it meansto be an end and the chef can use it and the customer can ask for it or not askfor but like at lola you don't do alleastern european meets but you have a
great market there that makes eastern european meet for and also i ithink that you have to remember that if you went to arm those specific part 2 eastern europe or italy or greece and and you embrace green card and you reference there who and you know initaly chances are you're not gonna find a possible with corn in it what in america work or is wonderful andbeautiful and substantial
and if they had that in italy hmm thesame way their batons impostors recording it soit's it's taking what you burn for most cultures and and making them work from whereyou're from i mean i think that is the work farm totable food is all about it's about norm the region and i knowyou hate that i what is a go at it doesn't go from thebond from there from the farm to the toy bag red asserthis career i regional a bad i don't work football
it's about it's about northern regionsthat were no way no i wanted as well the regions which are from ingredientsthat are are indigenous indigenous looked are theones that you should cooking with you know and and whether you're cookingand intelligence are retards eastern european style its it's taking the the the techniquesin the love their food and making it work in the regionmaturing fancy chefs from that because there is this you know some i
when's your certain doing that kind ofstuff that you guys do you do you feel like you can still be in that club havethe foragers and the guys with that special herbs its i'llsay this thing now there is a this very sort ofpressure movement right right there's a precious moment people to travel aroundwith many words happy and they go to the special symposiums and brazil i'm going to hang innings and andthey're great and and and the funniest thing about all of that intellectual movement isthat it still fundamentally
i mean all of our best work who tomorrowis poop because our job is to create somethingthat your body consumes and then gets rid of and as long as you know could be with uswith brock carl s jr picasso then we're on theright path but it's the people that have elevatedthe cooking world to be something so important it's merelydinner and hopefully it's dinner that's goingto be shared by you and some friends and if we all understand that
then we're on the right plainfield ifwe're putting this up there not go into were improved production i but that you know there's there's alot to talk about but at the end of the day it's what's on the plate now i thinkthat's why the business is good restaurantbusiness is great right now because people either want to enjoy onthe very simple level that they're going out to have somethingto eat with their friends or they want to go to a restaurant that one allowedto take the time for free and won't allow them to talk betweeneach other between courses
and there's there's there's a there's agiant spectrum between those two points andhopefully were promoting the idea that food is simple and delicious and easyaccessible and within your own to be the asparagusthat look like the tomato didn't fill you up said pretending to be officiallyboycotting like me idaho on no
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