I really like watching this amateur professional draft. The chef feels very professional and the competition is fierce. Half of it was brushed off in the first round. Moreover, after watching the program, it is popular science. It turns out that cooking and setting dishes is also an art. I have to say that the chef's aesthetic is very high. Courant Phase I, although the final product is very strange, the posture is still quite good.
I didn't classify chefs as powerful occupations. I don't usually watch variety shows with cooking themes, but my impression is still in the ancient CCTV Chef King Competition. Originally, I didn't expect much from this subject, but after a tentative look, I really saw the result. Many chefs in the program are talking about the misunderstanding of the role of chefs at home and abroad, which seems to be true. We have never subconsciously divided chefs into powerful occupations.
In my impression, chefs are generally low-educated and pure craftsmen, but after watching this program twice, it turns out that chefs have really changed my career in so many ways. The player who impressed me the most was Wang Fei. His new ideas are really worth promoting. It is really better to make the ingredients that can be bought casually in the vegetable market advanced and exquisite than the dishes that blindly pursue foie gras caviar. I feel good after listening to those words, and now I really want to punch in his shop in Xiamen.
Once again, the food program reached its peak. In fact, domestic food programs have a long history, but they have been in a tepid state. It was not until China on the Tip of the Tongue was born and spread all over the Internet that people had a brand-new definition of food programs. Since then, Hunan Satellite TV's "Chinese Restaurant" has once again brought food programs to the top with the stunt of promoting China's traditional cuisine abroad.
Why do I define the program "Chef's Glory" as an alternative talent show? The reason is that the chefs selected in the program are amateurs. Perhaps these chefs have made their own achievements in the field of chefs, but these honors are, after all, small circles and cannot be known by more public circles. More than 30 contestants let more people know and analyze them through each cooking program with different themes, and show their various aspects to the audience in the form of reality show, and finally a C chef who can compete with idols was born.