The Fooey Network

How can you promote scratch cooking while being sponsored by pre-made sauces, salty boxed rice and 20 plus ingredient frozen cheesecakes?  I have heard of such a network in a far away land that switched a once credible Chef lineup and respectable programing for slots filled with conventionally attractive, cool, funny entertainers (Chefs in their previous lives).  They are called the Fooey network. We have seen this happen in the music industry as well. Are these current  musicians contributing anything to their craft? Song writers, musicians and producers of the past would agree with me when I say don’t let these clowns pimp your passion, hard work, craft and artistry!  Why do we feel the need to suppress talent and promote image? Am I the only Chef out here that sees th parallels between the new American “Pop Star”  and The Fooey Networks  self promoted “Aluminum Chefs”. These Chefs will try to sell you non stick cook ware  and an acronym labeled olive oil for twice the price. What am I paying for, the acronym?! I keep thinking about Garth from Wayne’s world decked out in sponsored gear while saying people only do things to get payed. (This was a super funny scene).  If the video killed the radio star then what is the Fooey Network doing to our culinary artists? If cooking ever becomes less hip, I can assure you that programmers will seek out  the most attractive and marketable tailors and quilt makers.  When teaching my classes, I want to teach people who seek to grow their skill set and increase their culinary IQ. Based on solid techniques and principles. I’ve been told that im a fun guy, so I reckon the classes reflect my personality, but definitely not forced. I want to show how to make PASTA before you make the diavolo sauce. And what about storing your pasta be it frozen or dried? I don’t want you to pay more money for the peeled, deveined shrimp when on average they are two dollars less when purchased skin and tail on. Trust me, it is not hard to clean them… and guess what; you know that yummy risotto you want to learn how to make? You can use the shells to make tasty-no salt added-stock that seriously will rival that of your favorite Italian eatery.  Not to mention it is a much healthier option.  Same goes with whole fish and poultry; cheaper when purchased whole, and you don’t need to buy pre made stocks, broth and bouillon. Your skills will be increased and you will save money.  In my virtually non-existent free time, I am working on putting together a series of lessons that will build upon your current skill set, helping you reach your goal, and produce the foods that you are paying an arm and a leg for in the grocery store.  We will build a quality pantry, producing food that is sustainable, healthy, and of course yummy.  And trust me, you wont be using a low-grade olive oil with a smiling face and an acronym on the label.

Till next time…

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3 thoughts on “The Fooey Network

  1. Good idea. I like culinary art for the beauty of the food (and the taste of course, LOL!!) Being an artist, I am naturally inclined to being creative. May God bless you in your endeavors. Do you have online classes?? I would be interested in learning new and different techniques to preparing “eye-candy” and tasty meals.

  2. Pingback: Their name is on our menus… Do we know them? « the chef's Blog

  3. Bra-vo!… wait isn’t that another cable channel that offers compromised cooking programming (and let’s not forget Real Housewives of NJ all in the same place, oh delicious delectables…)? Well anywho, I just wanted to thank you for sharing your knowledge about cooking and true, fine cuisine with others. Many of us have the desire to eat and cook healthy and responsibly, but are unsure what that even means anymore. As a consumer, you now have to read between the “cooking” lines to understand food related definitions and you’re right, channels like the Food Network many times serve to further confuse consumers by promoting, processed products masquerading as good, healthy options. We typically then take that misinformation to the grocery stores where “Farm raised” actually means for only a portion of the animal’s life, and make “responsible, informed” food decisions. So it’s nice to be able to check places like your website to get the real scoop on what’s good for us, what will taste good to us and why. Thanks again for helping to arm us with useful information based on your professional perspective, knowledge and appreciation of the true “food network” (farm to table)!

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