The attraction to cooking shows is not waning. On the contrary, the pandemic has enabled Quebecers more than ever to take an interest in local consumption and to be creative in the kitchen. The chefs, headliners of many shows, become guides par excellence. Beyond learning, culinary TV also borrows the codes of entertainment TV rallying audiences of all ages. While the restaurant industry is hard hit by the consequences of the pandemic, these shows promote the profession, inspire us and provide us with some comfort.
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“There are a number of reasons why cooking shows are so popular,” says Stefano Faita, who has several to his credit. First, food is essential for everyone. Second, there are a lot of people who love to cook and find out tips, advice, and people who love cooking. show, who like to dream. Third, cooking is fun and it is comfort. It is to sit with friends and eat well. “
Liza Frulla has been Managing Director of the ITHQ (Quebec Institute of Tourism and Hospitality) for 5 years. The ex-politician and host is a great epicurean who loves smart television to which several alumni of the institute contribute. “If there were no ratings, broadcasters wouldn’t care as much. The public is asking for it. A more educated public who want to know the origin of its ingredients, encourage local products, trends that were present before the pandemic, but which are growing. “
Attachment and pedagogy
While ITHQ trains creative chefs, it also trains excellent educators. Some will find their way to television. “A chef will have his own personality, develop it. You can be flamboyant, but without content, your career in front of the cameras will wither away, ”notes Liza Frulla. Stefano owes his TV debut to his mother, Josée Di Stasio and his famous pizza dough. “Five seconds after I was told ‘action’, I was comfortable. Many chefs cook better than I do, but will freeze in front of a kodak. But you have to know your subject and know how to verbalize it. “
Both are delighted with the ever-growing public enthusiasm for cooking. We can also see it by the variety of productions. While they are more traditional in their tastes, they recognize that the entertainment aspect finds its audience. And that each diffuser has its own color. “The mom who wants answers, who wants to know how many meals and lunches she can have with her chicken, she’s going to look at Geneviève O’Gleman,” Stefano observes. Millennials who love reality TV are going to look for competitions. At 5:00 p.m., it’s “what am I learning” and later in the evening, it’s more fun. For Liza Frulla, the notion of attachment is also important. ” The Chiefs, you love them, the judges are there to help them, they encourage each other, Élyse [Marquis] love them and when they miss their point, we are sad, she admits. Marina [Orsini], she loves food. I identify with her a lot. We are Italian and at home, we take care of everything with the food! “
Evolution, discovery and stardom
Our TV marks the evolution of our cuisine. Remember Sister Berthe and Jehane Benoît. Family cooking has become refined and then simplified. “There were the sisters of the congregation and The Reasoned cuisine in the 1910s, relates Liza Frulla. Then, the big hotels went looking for French chefs. The cuisine has become more democratic, Expo 67, which marks the beginnings of the ITHQ, introduced us to chefs from all over. Today we are a gastronomic capital. If people know how to transform food and integrate new products, it is thanks to TV. She has also developed a stardom that enhances the profession. “While Stefano is very worried about his community, he is happy to see people take a liking to cooking since the start of the pandemic. “The world is looking for pleasure and comfort. »What the kitchen gives us.