No, I don't watch Top Chef!

This week me and my wife are in vacation to Illinois to see my little brother. The town he’s staying in is a tiny little town of 200. Well, 201 now that he’s there. We were looking for things to do, and we ended up in a tattoo parlor in Moline, IL. As my wife was getting her tattoo, I looked up and saw a sign that said, "No, I don’t [censor] watch Miami Ink!" I laughed, and didn’t pay much attention to it at first, but as the day went on I got to thinking more and more about it.

Reality shows have caused a boom in commerce in the past few years, yet the ‘old school’ people of the trade the show is focused on seemed bitter at the shows. I’m sure we all know of the show American Choppers. How many people do you think went out and bought a motorcycle because of that very show alone. Even the tattooist was talking about the boom in business in the past two years. Could it have been due to Miami Ink?

I’m a fan of television, but I don’t particularly consider myself a fan of the mainstream. Do I watch Top Chef, The Next Food Network Star, or Hell’s Kitchen? Of course. Do I think it’s leading different people to the world of professional food as a career choice? Absolutely. Would I skip town, run to New York, and let corporate networks make a mockery of me? I think not. Kudos to those who do however. Perhaps they have the personality, determination, and focus I lack. I like to keep my fire behind the line, at least in this part of my career.

The real question this brings to mind for me is this: Is all this focus good for the integrity of the business? Don’t get me wrong folks, I’m not trying to be bitter. I’ve been impressed with some of the folks I’ve seen on TV. I think Sam Talbot is an excellent chef, as are most of the finalist on these shows. My biggest concern is all the people that’s in my graduating class, that have never set foot in a professional kitchen, yet want to dedicate their lives to this thing of ours. If I want to dedicate 40 years of my life to a profession, I want to make sure it’s something I like doing. I don’t see the point of dedicating ones self to becoming a chef just because Bobby Flay looks cool flipping a steak. This is an open ended blog you guys, give me some feedback, tell me why you agree or disagree. Thanks for reading.

 

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
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            • Flexible Scheduling
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            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            4 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
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            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
            • 2 campuses located in Boulder, Colorado and Austin, Texas.
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