Last night between watching episodes of Bonanza I stumbled on yet another 'incarnation' of 'Chef Michael'. I saw his first show years ago when he had a (cough) Sous Chef drift behind him on and off camera carrying a pot or something. You could set your watch when the dude would float past. Chef Michael prepared some less than memorable dishes and the show slipped into the past. He always looked like someone had just stuck an ice pick in his back.
A couple of years later he had another show. Then another then another. Always the 'ice pick' stare.
Then he went through his "my lovely son Gab" phase were every second sentence had "Gab" in it. Still the same old non-de-script' recipes. 'Chef At Large', Chef At Home', Chef With My Lovely Son Gab'. How about 'Chef Stays At Home'? Chef Finds A Job As A Line Cook'?
Last night I watched him explain to us how to make shrimp scampi. (Hey Michael. When you use 'clarified butter' why not tell us?) In the pan went a dollop of clarified butter then some sliced garlics when the garlics were burnt in went the shrimps then a hand full of flour then some whipping cream then some sherry then some herbs etc then it's been seven minutes with those shrimps boiling away transforming themselves into rubber bands in the shape of shrimps.
He does this all the time! Anyone with an once of cooking experience knows to quick sauté the shrimps just to color them then remove and add back after basically the cream sauce 'whatever he calls it, has cooked properly ie. the flour has cooked.
It was like watching another 23 minute slow motion culinary train wreck.
This is why Canadian cooking shows have such a dreadful reputation. The network continues to recycle the same old mediocre 'talent' year after year.
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