OK, I watched the show and I’m glad it was roast chicken Anne decided to make today since it is good to know how to roast a decent chicken......my nonprofessional chef...TV viewer observations:
•Anne does flail her arms a lot but not as bad as I thought from what some people have previously said. Somebody there should direct her body movements more. I think it is part of her persona but some of it seems forced for the drama and only comes across as awkward.
•Somebody needs to dress her better in more figure flattering clothes or wear a chef’s jacket but I guess they are trying to keep her out of restaurant clothing so it is less intimidating.
•If the show is about secrets she should explain how/why chefs used this particular secret. Like the right size chicken to roast and what to look for in that chicken.
•She made that herb “paste” yet she then added all this extra oil and still called it a paste even though it was more like a liquid at that point.
•Given “everyone’s” phobias about salt and given the average viewer, she should take a few minutes to explain why she is using so much. Most people would expect her food to taste very salty so she needs to explain how she knows how much to use. Even when she has used a lot of salt in prep she still seems to like to add more afterwards.
•Puhleeze....multi-tasking...she is roasting chicken and beets....not a big deal.
•After touching the raw chicken she makes a big show of washing her hands yet pumps the soap dispenser with her raw chicken hand and never cleans it so the next time she touches it there is raw chicken juice on her hand and potentially on the food again. She also checked the temperature of the chicken and then put the thermometer right back in its protective tube. Wouldn’t you wash the thermometer and then return it clean to the clean protective tube? I'm sure she is careful but it is the impression it gives the viewer.
•Anne tells people to put the mashed potatoes in a hot but not very hot oven. Well, again, for the average view she should explain what those temp ranges would be.
•When she moves the roasted chicken she lets the juices run all over the place...floor...counter. Just move the chicken in the pan to the prep area.
•They should have this show on in the evening around the time people are preparing meals at home! They should rotate various chefs shows through that time slot. Yes, they are trying to appeal to a wide audience but give these new shows a chance when more people may be home and for those who can’t Tivo.
My overall impression......given the skill levels used in the average FN show these days, I did enjoy watching Anne although if I were in charge, I’d tweak a few things to make it better.