This just in – In addition to his new 2013 show on CNN, Anthony Bourdain is pairing with Nigella Lawson for an as-yet-unnamed “cooking reality show” on ABC.
A few Cats Working readers began discussing it under my previous Bourdain post, so let’s bring it to the fore and see what the rest of you think.
I’m happy for Bourdain to have this opportunity to monetize his culinary experience. But much of the initial reaction on the Web among fans seems to be that he’s selling out. I’ll have to see the show to have an opinion, but I do agree he’s walking a fine line.
Foodies, try to spin it as you will but, basically, Tony’s going to be a game show host. But instead of having Nigella flip letters, they’ll be playing with food.
And let me state that there’s no such thing as a “cooking reality show.” The participants cook in some tricked-out kitchen. They’re usually using a bizarre set of ingredients someone else selected to prepare a dish 99.9% of home cooks wouldn’t touch.
There’s nothing real about any of it.
In the video promo, Bourdain implies the cheftestants will receive “help” preparing for the challenges. This is obviously where all his celebrity chef BFFs come in, scoring more easy TV gigs like some of them did in scenes Tony wrote for HBO’s Treme.
But does that mean viewers will actually learn something about cooking, or will it be like Top Chef, where the footage get so butchered in post-production, you rarely see a recipe a normal person could actually reproduce?
I picked up a few more tidbits about the show from the open call registration info at ABC:
- The show will be in production for 4 weeks in August or September 2012 (subject to change)
- It will be shot in various locations
- All the contestants will be legal U.S. residents
The requirements for the casting call already amount to bullshit if they’re serious about judging cooks based on their cooking…
You MUST bring one prepared dish to be served to the food judges. You will be given a few minutes to plate your dish at the given casting location, but there will not be a kitchen in which to cook or warm the dish, so come prepared!…It is your responsibility to preserve your food to avoid spoilage. We advise transporting your dish in a portable cooler to keep it fresh…You must bring your own utensils including the plate, knives, forks, spoons, etc….You may not bring any equipment (heating or cooling) that needs an outlet. You may bring battery-operated food prep equipment that can heat/cool food.
I’m picturing heaps of potato salad and JELL-O molds, but I’m kind of hoping some idiot brings in sushi and lightly poisons them all.
They’re recruiting cheftestants in New York, Los Angeles, and Chicago (Cats Working reader Adele (the human), could this be your chance to showcase your talents?), but no dates have been set yet.
Since they’re recruiting anyone with “the passion and talent for cooking, whether you are a restaurateur, executive chef, sous chef, line cook, culinary student or home cook,” the innate unfairness seems already written on the wall. Will they make any attempt to level the playing field, or use it as a premise for Tony to become the Simon Cowell of cuisine?
And what will a network gig, with its extreme sensitivity to foul language, do to Bourdain’s wit? Will he feel tongue-tied without profanity? Stifled?
Since Travel Channel will probably continue to churn old episodes of No Reservations and The Layover ad nauseum long after he’s gone, with additional shows on CNN and ABC, will channel-surfing viewers get sick of saying, “Oh, hell, not THAT guy again!”
And now that he’s sunk to doing a game show, could a season on Dancing with the Stars be next in the cards for Bourdain?