How the show changed the culinary practices of the French

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Michel Sarran, Philippe Etchebest, Helene Darroze, Stephane Rotenberg, Jean Francois Trap in "Top Chef" 2019 – Stephane DE BOURGIES / M6

  • According to an OpinionWay study for M6, since the emergence of programs devoted to gastronomy, two in ten French people say they have changed their cooking habits.
  • More than 50% of people under 50 who regularly look at "Top Chef" have changed the way they cook and their vision of the job.
  • For chefs Alain Ducasse and Yves Camdeborde, these gastronomic programs have created vocations and revalorized manual trades.

The cult culinary competition is celebrating its tenth anniversary this season, the time has come for this flagship program of M6 devoted to the talents of French gastronomy. While Top chef has paid a bunch of internationally renowned chefs (Anne-Sophie Pic, Alain Ducasse, Paul Pairet and C├ędric Grolet) to challenge the candidates, back on the effect of this program on the culinary habits of viewers. Spoiler alert: the content of our plates has evolved a lot.

The best French in cooking thanks to TV

Since the emergence of gastronomic programs[[Top chef, MasterChef, The best pastry chef…], two in ten French say they have changed their cooking habits, according to a survey conducted in 2018 by OpinionWay for M6. Top chef being one of the most famous of its kind (90% of French people know it), and the one with the greatest longevity, it does not deviate from the rule.

More than 50% of the 50-year-olds who watch the show regularly have changed the way they cook and their vision of the profession, and a majority of viewers have discovered new cooking techniques by watching the program. The little tips of the candidates (cooking, cuts, old vegetables, rare ingredients) explained during the show are certainly not foreign.

Practical advice and pedagogical information seem to make their little effect to the point of making the viewers want to go there. A third of them have changed the way they cook "with more varied recipes, healthier cooking and the use of more exotic ingredients," according to the same study. "Even if we are on the niche of excellence, we can connect to more concrete things," says program director Virginie Dhers, who points out that Top chef has helped to democratize the world of haute cuisine.

Transmission to teens

The multi-star chef (and world record holder) Alain Ducasse, who participated in this anniversary season, also considers this show "very positive for the profession". "It creates talents and vocations, and shows the inventiveness of gastronomy," he points out. And it is not his colleague Yves Camdeborde, former juror of MasterChef sure
TF1, who will contradict him. According to this figure of the bistro cuisine, the small screen has "revalorized manual trades. We are restoring pride to people. "

If we do not transmit the recipes of grandmother from generation to generation, the transmission to adolescents passes, according to Yves Camdeborde, the small screen. The gastronomic programs have, in a way, replaced the Bibles of family recipes. And it shows.

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