catrice2 April 20, 2021 Share April 20, 2021 (edited) On 4/18/2021 at 3:28 PM, CatWarmer said: Yes, and I think Blais just meant literally the food looked too white, not White, and not that it didn't represent Black cuisine. He hadn't tasted it yet, and probably realized how others at the table were eyeing it. It was somewhat of a play on words, although apparently up for misinterpretation. Thank you!!! I thought it was a PUN, a play on words because it was mashed potatoes and something else that was not colorful, but it may have been taken in both ways. I also as a vegetarian and very picky eater would not eat 90% of the things that are presented on Top Chef, but I appreciate learning about them. I don't think of one style of cuisine as better or worse than any other, or that when they focus on one that that they are putting down another. Food, like fashion , music and many other things go in cycles as to what is "trendy." I hardly think that most people watching Top Chef are now thinking less of any other type of food just because there was a focus on different flavors. I think just as much as anything one thing they are correcting is making sure that their judges are introduced to all kinds of foods and have some appreciation for it and how it should be cooked and how it tastes. I know in the past there have been a few times when some of them have said, " this is the first time I've had x..." and when you really think about it, in the challenges where they say, "cook from the soul," or "show me who you are, or your point of view," if they are not familiar with the foods or the flavor profiles of the foods, then how is that even judged fairly? And I am not talking about just Pan African or any particular type, just in general. I think they are also making an effort to have more diverse judges, and not just ethnicity, but gender and specialties. It is possible if I always have classically French trained judges they may have an unconscious bias against any food that is not that type of food if they have never stepped outside their specialty. Most cooking shows over the years have only focused on certain types of cooking styles and flavors and many chefs have always been at a disadvantage. There was a time when Southern cooking was frowned upon, and then it became popular with Paula Deen and others and all of a sudden it was trendy....at one point you were called a "simple" chef for certain dishes like collard greens, then all of a sudden people were praising that very same item. I think that some of the chefs are a little surprised that they have not stepped outside of whatever their specialty is, whether it was French, Italian, etc. and are finding out that many of the dishes and flavors are very similar and that if you are a great chef it doesn't matter what you are cooking, you can figure out a way to cook it well. The words "soul" have also been used before on this show, in relation to many different types of food. I think in some instances you could substitute authenticity. I think these days unfortunately sometimes honest attempts to evolve and make change are labeled as virtue signaling and pandering because sadly it is frequently hard to tell the difference. I think any efforts to be more inclusive should be appreciated, regardless of the reason for it. This show has been on a long time, in part maybe they thought it was time to change up some things. I guess my question would be were they implying other types of foods were inferior or "souless" by not including them for years? Who were they pandering to then? Edited April 20, 2021 by catrice2 19 Link to comment
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