Raichilson-Zadok’s only concern is that the truth about being a chef — the physically demanding work and pressure — may be lost on some people, who may get a “false sense of what the job truly entails.”
But one of the best developments in the rise of food television is the growing food education of America, Raichilson-Zadok said. Some shows are creating more “foodies,” but more than that, the public’s general knowledge of flavors and cooking terms and techniques is better than it was even a few years ago. Take, for instance, the mention of “zest,” as in a lemon’s outer rind.
“Five years ago, nobody knew what you were talking about,” Raichilson-Zadok said. Not anymore. “I think that’s great. Like every art, (cooking) should be accessible to people.”