HOME > Chowhound > Food Media & News >


If you YOU were the next food television star...

What would be your angle?

In other words, you (like me) have ever fantasized about having your own cooking/foodie show (on any network), what would be the draw? Are you an expert in affordable cooking? comfort food? do you have a crazy hairdo or infectious kitchen catch-phrase? What would you do?

I'll share my fantasy- my own fitness/healthy cooking show on fit TV or something. I dream about becoming a major crossover star in the exercise/cooking genres.

Anyone else dream of making their millions as a pro foodie?

  1. Click to Upload a photo (10 MB limit)
  1. It's difficult to think of a genre that hasnt that already been completely to death, so I doubt if I could come up with any real originality.

    But if I was going to do something, it'd be cooking our regional/seasonal food to local recipes, often with a "new twist". It's what I enjoy doing in the kitchen.

    1 Reply
    1. re: Harters

      love this. we need more of these. maybe on local access channels

    2. Travel definitely would be a big part of it - maybe trying to hook up with local chefs and having them teach me and audience about their local produce and meats, cooking techniques, and dishes. But variations of this have already been overdone. I guess I could add in my cleavage.as a second angle. But that's been done too.

      1. Cooking for One. As of the 2000 Census, 25.8% of US households are singles living alone.

        It's a big underserved market, both on cooking shows and in supermarkets. Recipes presented on TV and online give single servings short shrift, and there are still plenty of foodstuffs, both fresh and otherwise, that need to be scaled down for singles.

        So Cooking for One presents challenges and opportunities, and there's a show in that.

        5 Replies
        1. re: mcsheridan

          We had a very successful programme in Britain in the mid-1980s "One is Fun".

          Good food & easy cooking. There a few recipes we still use if it's just one of us cooking, and others that we scale up for the two of us. Certainly stood the test of time.

          1. re: mcsheridan

            loving all the ideas but this one is seriously worth pitching

            1. re: CoryKatherine

              i love this idea, particularly since i've been cooking primarily for just myself for 15 years!

              1. re: CoryKatherine

                Also the 'what to make when one person's vegan' - about simple ways to get most of the way through prepping a delicious dinner, where half of it can be satisfying to a vegetarian without compromising the tastes of the non-veggies, and without a lot of extra work.

              2. re: mcsheridan

                Ooh that's a great idea. That's my main issue with recipes. I get tired of eating food for 4-5 days in a row, not to mention the expense of having to buy that many ingredients. One thing I loved about Japan is that the sizing in supermarkets was often times for singles, so I didn't have to buy food I know would go bad. The reality of the matter is that I don't have a big enough freezer to store food for months either.

              3. Vegetarian for Everyone - with guests who eat vegetarian, restaurant profiles, and also a cooked meal. In America, between 4-10% are vegetarian and many more eat a vegetarian meal or two a week for health and economic reasons. And everyone knows one . . .

                I have a great cleavage too - so it's a guaranteed hit!

                1. Eating dinner while having sex. What else?! LOL! Remember George on Seinfeld?

                  1 Reply
                  1. re: melly

                    Was it pastrami or roast beef? I can't remember. :)

                  2. Iron Chef but with a locavore/sustainable angle to it. I never saw the American version - don't have cable - but the Japanese version was just amazing to watch. What these talented chefs could do in the span of an hour is truly a sight to behold. I can't imagine what they could do given a few more constraints, but I know they are always up for a challenge and inspire people who live and love food as well.

                    2 Replies
                    1. re: bulavinaka

                      supreme affordable comfort food with high quality ingredients

                      by comfort food i mean mac and cheese french toast and soups with deep flavor from real ingrediennts etc.

                      adding a few things like clean kitchen placemats and a few flowers in a jar or something

                      1. re: bulavinaka

                        I like the "local food" idea a lot. Instead of DDD where the focus is on local dishes but not necessarily local ingredients, go to each state and spend some time looking at locally grown foods.

                        I'd say take "feasting on asphalt" as a model, just expand it. I always thought that was the best gig on FN. Road trip!

                      2. "cooking outside the lines"
                        stressing technique over recipe, each episode would focus on a specific technique, and ways to tweak the technique to different tastes.

                        1 Reply
                        1. re: thew

                          love that idea - a no-recipe night

                        2. I have 2. 1) $10 Challenge. Spend no more than ten bucks and cook a meal for 2. My wife and I do it all the time and it's great fun. Really forces you get creative with less expensive ingredients and only buy what you need. 2) CSA Box Party. Pick up a box of local & seasonal veggies (often with an abundance of some random veggie) and make a dinner party.

                          1 Reply
                          1. re: Shane Greenwood

                            I like the CSA box party idea.
                            When I first joined a CSA I found it challenging to be presented with seasonal produce (celeriac? now what the heck??) and then cook. It required some discipline.
                            Now I'm used to it and enjoy it, though I also anticipate based on the season.

                            I think it would be a great service and educational -- my soapbox speech is that people should be eating what's local and in season for reasons of nutrition, earth preservation, economy and taste!

                          2. Cooking with kids. Have the kids help pick the menu, shop and prepare meals. Teach them about different foods and nutrition. Also show them better snack choices.

                            1. ConFusion

                              Mix-and-match across cultures.

                              Sweet and sour pork hock. Tom yum cottage pie, corn beef foo yung...

                              Actually anything that would move people to 'listen' to flavours rather than following a menu verbatim.

                              6 Replies
                              1. re: Paulustrious

                                There was a series in the U.K. "Breaking into Tesco" that followed contestants through the rigors of developing a food product that could be mass-marketed on Tesco's shelves. They had packaging consultants, focus groups, visits to suppliers, etc. It was a good concept but what was fascinating was the investigation into whether similar products were out there, and , invariably, there nearly always were.

                                I would do less of a cooking show but more of a grocery shopping around the word to see what indigenous ingredients and ready-made products are available to home cooks worldwide. I love visiting groceries and local markets whenever I travel, and they all have distinctive products.

                                1. re: ferret

                                  CAN YOU IMAGINE if they had a show devoted to Trader Joe's stuff? This might be my next big idea. I could seriously take a half hour talking about different things you can get there and what to do with them. And I would watch that on the REGULAR.

                                  1. re: CoryKatherine

                                    as much as i love this idea *in theory* it's got one fatal flaw...TJ's would undoubtedly discontinue products featured in some episodes before they even made it to air ;)

                                        1. re: goodhealthgourmet

                                          Yes, and certain products would spoil before the show finished. (I love a lot of their things though.)

                                  2. my angle: travel all over to eat in the places with the best food, in every genre. then, come to the kitchen to replicate the dishes. preferably, showing off cool equipment.

                                    <key: i get to eat!>

                                    also, i would not mind standing in for guy fieri in "diners, drive-ins and dives."

                                    3 Replies
                                    1. re: alkapal

                                      Sounds a bit like "Tyler's Ultimate".

                                      1. re: mcsheridan

                                        maybe similar, but i haven't seen him do chinese food, indian, thai, or haute french or "nouvelle" cuisine, regional italian specialties, etc. i'd also like to use the newest gadgets, and show-off neat kitchen innovations. <food and tech geek. guilty!> that said, i do like tyler's show very much.

                                        and, i wouldn't mind having tyler's kitchen at all. he has one of the best on food tv, imo.

                                    2. Right now I'm doing a web based show or video blog about where our food comes from. Its based in NY and we visit local responsible dairy farms and then follow the product to a restaurant/bar and where we make something out of it. We also talk a little bit about dairy science.

                                      If I had a network show with an actual budget, I would expand the idea to cover great artisan/local producers and restaurants from all around the country. I would also think about expanding from only dairy foods and cover all kinds of food.


                                      1 Reply
                                      1. my show would probably be about cooking (and living) healthfully gluten-free.

                                        1 Reply
                                        1. re: goodhealthgourmet

                                          I'm guessing that this is going to become reality at some point... maybe not a show but some sort of mainstream venture.

                                        2. Tracing back popular foods in the U.S. to their authentic point of origin to see what is different - if the U.S. version is anything LIKE the original! (You could ask that even about Chinese food in China though.)

                                          My case in point is, with Thai food, getting peas on an otherwise respectable panang curry recently. I thought, it's hard to imagine peas were ever really a key ingredient of panang. They do look like makhuea phuang, a bitter tiny Thai eggplant. And they're also a little green-peppercorn shaped.

                                          I wonder similar about the kind of pineapple usually in duck curry. And don't get me started on broccoli, or chicken in restaurants, or a wet, gooey stir-fry when the dry, oil-based stir-fry type is so good.

                                          I wonder how many popular dishes taste nothing like what they were 'supposed' to, but were replicated anyway. I would like to find that proteal native dish and find out, oh THAT is what it's really supposed to taste like... before it was exported or mass-produced as a packaged food.

                                          6 Replies
                                          1. re: Cinnamon

                                            That is a really great idea. Basically a show about what makes food authentic. So much of the ethnic food we eat in the US is a completely Americanized version, but it does have roots in the original. Italian food would be an example of this. Most people have a certain concept of Italian food, but this is actually Italian American food. Same would go for Chinese. I think this would be an awesome show!


                                            1. re: thedairyshow

                                              Thanks, maybe one day I'll pitch it somewhere if it doesn't get done first. Now I'm going to have to go watch this dairy show!

                                              1. re: thedairyshow

                                                I 'went to Asia' to get an answer on the peas issue ... they probably should have been little Thai eggplants! Here is what I learned:


                                                1. re: Cinnamon

                                                  cinnamon, you are a very smart gal to go to the asia board and ask those hounds. brava!

                                                  1. re: alkapal

                                                    The hard part now will be not making myself a pest over there! It's like I just realize they exist.

                                                    1. re: Cinnamon

                                                      well, i've had questions about asian foods, and never even thought of going to our asian hounds. i'll presume those asian hounds are friendly and glad to help, like on the home cooking board.

                                            2. Desserts, restaurant desserts at home, trying to take the intimidation out of baking. I have only rare occasional access to TFN, are there any pastry/baking shows besides Ace of Cakes? Seems like there are a lot of cake/sugar art competition shows, but not much how-to. Is Gale Gand still on? I remember seeing one episode where I was so disappointed that she was using canned cherry pie filling for something, seemed really dumbed-down. Pitting cherries is not that hard!

                                              2 Replies
                                              1. re: babette feasts

                                                I would create, direct, and star in my own reality show which will focus on putting together a cooking-related reality show whereby previously unknown chefs become Food Network stars in under an hour using the secret (locally grown) ingredient in a Throwdown-type environment utilizing healthy ingredients and highlighting technological advances in molecular gastronomy. I truly believe there is a vast viewing audience awaiting such a highly-specialized program.

                                                Being of the male gender, I'll need to work on procuring a big 'ol bag of cleavage to ensure repeat viewers.

                                                Incidentally, I think mac-n-cheese french toast is a unique, fresh idea; here's another: take one powdered donut, place in cereal bowl, top with vanilla ice cream and cherries.

                                                I'm ready for my close-up...


                                                1. re: CucumberBoy

                                                  from one jaded Food Network viewer to another, thanks for the comic relief :)

                                              2. I'd approach people in the mall, and like Take-Home Chef, I'd offer to fix dinner - but no food or gift purchases. I'd make a meal with the food and pantry they had at home.

                                                7 Replies
                                                1. re: Sam Fujisaka

                                                  You might have to do a couple per episode since there's some pretty empty cupboards (by intent) in some homes - or have more commericals than show. Perhaps it could be a neighborhood thing instead.

                                                  Although I'd love for you to create something from my pantry!

                                                  Tuning in to my favorite station now . . .

                                                  1. re: Sam Fujisaka

                                                    sam, that'd be one tough show to do!

                                                    1. re: alkapal

                                                      that series actually already existed on FN -

                                                      doorknock dinners, starring gordon elliot. i liked it, but it didn't last long. according to wikipedia it was the show that got paula deen her own show.

                                                      1. re: thew

                                                        I think I remember this show, but agree that it's a hard show to do. A lot of people don't really keep a well-stocked pantry due to space issues or other reasons. Usually if I can't figure out what to eat, it's because I have no food left!

                                                        1. re: queencru

                                                          when they did the Chicago neighborhood block party challenge on Top Chef, IIRC, the producers apparently went into people's homes ahead of time and stocked their pantries. i thought about that Gordon Elliott show, and about how much more of a challenge it was for him to do it when he really only had the "true" contents of people's pantries at his disposal.

                                                          1. re: goodhealthgourmet

                                                            Door Knock Dinner was a favorite of mine. Gordon Elliot was hilarious.
                                                            Most doors they knocked on appeared to be in affluent neighborhoods, so the pantry and the refridgerators were well-stocked.
                                                            Do you remember when Iron Chef came to America? I think it was the infamous Bobby Flay/Morimoto challenge. Sakai et al. did a Door Knock Dinner special where the Iron Chefs cooked from the pantry.
                                                            I wish I had taped and saved that episode.

                                                            1. re: ritabwh

                                                              Rita, I remember that episode, it was hysterical as Sakai san was going through the family's pantry and refrigerator wondering what half the food items were.

                                                              As I watched, I wondered OMG, what would I do if he showed up here? After all, I believe a lot of these were filmed in Connecticut, where I live.

                                                              I made sure to clean my fridge after that episode..

                                                  2. I think my angle would be what I call "middle ground". I understand not everyone has the time and money to make every meal a big production. I understand some people are intimidated by the status of "chef". I understand some people see people actually chopping vegetables or doing a slow braise and think that it's just too complicated. These people think they have to go to the opposite extreme and do the Rachael Ray/Sandra Lee thing.

                                                    My show would help people realize that it's not an either/or thing.

                                                    I would let people know that they can make my meals with bagged salads and pre-chopped veggies, but make them aware that the convenience will cost more, so they will have to make decisions wisely.

                                                    My show would feature recipes that utilize basic techniques. Learn the best techniques and you won't need the gimicky recipes.

                                                    I would show how to maximize flavor without having to resort to overseasoning or covering things in cheese or using every jar in the spice rack.

                                                    The audience must learn garlic is not required in large amounts in every dish.

                                                    I'd teach the kind of recipes everyone should know with a few interesting twists and turns here and there. I'd make roast chicken, chicken cacciatore, tomato sauce, seared steak with creamed spinach, shrimp scampi, mashed potatoes, fish with compound butter, risotto. I would even do something like coq au vin just to show tht something can take time and still not be overly complicated.

                                                    I'd make dessert. I'd make cookies or brownies from scratch just to show it can be done.

                                                    I'm not a chef and don't claim to be an expert on anything, so I wouldn't intimidate. I would just be cooking the kinds of things people want to eat without making it seem like it has to be a big production or that mere mortals can't do it.

                                                    2 Replies
                                                    1. re: Avalondaughter

                                                      "I would show how to maximize flavor without having to resort to overseasoning or covering things in cheese or using every jar in the spice rack."

                                                      thats a step i see every cook go through as they start to really advance in skill (myself included), and surpassing it is like grabbing the stone out of the master.

                                                      First people cook more timidly, and with little variation. then comes the stage where every spice is in every dish; AND THEN a mini satori, and just a few "right" spices are used, and an apprentice has become a jouneyman

                                                      1. re: thew

                                                        But my show would tell people, "Back off" so they could let hte food speak for itself.

                                                        Rachael Ray has recipes that often include 15-20 ingredients. She once made a burger with a load of different spices in the meat, then she added two kinds of strongly flavored cheeses on top, and then put tapenade on the buns.

                                                        Sandra Lee made an orzo dish with bottled Italian dressing, and fresh mint, and herbed feta. Too much in one dish.

                                                        I know that some cuisines are famous for their heavy use of mixed spices (like Indian and Thai cuisines) and that's what makes them wonderful However, relying on heavily seasoning and cheesing up your dishes does not make you a cook.

                                                    2. What would be useful as a show or book is something like "Remix." The idea would be what can you do with extra oatmeal cookies or peanut brittle or whatever. For instance, Terry Tan in "Shiok! Terry Tan's Favorite Singapore Recipes" lists a "Chile, Lime Juice, Fish Sauce and Peanut Brittle Dip." http://www.amazon.co.uk/gp/product/07...

                                                      1. I would like to host a show called "Grandma Iron Chef," pitting grandmas across the country to make their specialty dishes.

                                                        Instead of a one-hour time limit they would get one day.

                                                        The show would be filmed and then edited, a la Top Chef .

                                                        Some of my episodes would include:

                                                        Battle Apple Pie
                                                        Battle Spaghetti and Meatballs
                                                        Battle Meatloaf
                                                        Battle Chicken Soup

                                                        This is a show I would love to watch as well.

                                                        15 Replies
                                                          1. re: alwayscooking

                                                            No way, no crap food on MY show.... Good grandma cooking. And there are no reigning Iron Chefs.... each week different grandmas, different specialties....

                                                            1. re: TrishUntrapped

                                                              I think you give to much credit to 'grandma' - mine made great pickles and roasts but sucked at everything else.

                                                              1. re: alwayscooking

                                                                You know, I've got no beef with the concept that a bunch of grandmas are terrible at cooking. But many of them have got to be good - it's a numbers game. In the days before restaurants and professional chefs were so prevalent, mothers and grandmothers are largely, I think, how a nation's heritage of recipes and techniques were handed down over generations. In the days when many women were at home, cooking was one of the primary roles so nobody's going to be more experienced than the really old women around today. (Some men, sure, but most of them didn't spend their daily lives in the home.)

                                                                1. re: Cinnamon

                                                                  "In the days when many women were at home, cooking was one of the primary roles so nobody's going to be more experienced than the really old women around today."
                                                                  while this may be true, experience doesn't always result in a high level of skill or success. my dad's sister, may she rest in peace, was the perfect example. she prepared all the meals for a husband and three kids for over 3 decades, and while most of it was edible, that's about as high as you can go with the praise for her cooking.

                                                                  1. re: Cinnamon

                                                                    cinnamon, i agree that at the very least, our grandparents had to work harder to put edible food on the table. no steamer bags and microwave meals. experience doesn't always translate to expertise, for sure, but it has to help. it makes me feel bad for the grandchildren of some of my contemporaries. my current roomate makes pasta with jarred red sauce EVERY. SINGLE. NIGHT. no joke. I'm already worried about the health of her future children. wtf kind of life is that?

                                                                    1. re: CoryKatherine

                                                                      Cory, that is just sad, and it's not uncommon that young people aren't learning to cook.

                                                                      Cinnamon, thank you for getting my concept. There are a lot of good cooking traditions being cast by the wayside.

                                                                      Like a beautiful meadow, it would be nice to preserve and protect good home cooking for the next generation.

                                                                      1. re: TrishUntrapped

                                                                        If you think it's sad that young people are not learning to cook here, you should see the state of things in SE Asia. As countries like Singapore and Malaysia have improved the average standard of living over the past few decades, the number of people who truly have the skills to create great street food is rapidly declining. It's all economics. Most see this type of vocation as a last resort. Education has catapulted so many "above" this kind of work. Moreover, many couples/families hire maids from the Philippines and Indonesia to care for the house and take care of the children. Because the lifestyles there are becoming more like here in the West where both spouses work, the majority of domestic duties are performed by the maids. For those who choose to have extended family under the same roof, the responsibility usually falls on the grandmother. This leaves little opportunity as well as incentive for the younger more schooled generations to truly be self-reliant.

                                                                        1. re: bulavinaka

                                                                          That is sad. But there's hope. Now that there is this celebrity chef thing riding high in America, maybe the same will happen in SE Asia, sparking a new school of appreciation for cooking.

                                                                          In the meantime, I think it is important to preserve and protect the past for the benfit of future generations.

                                                                  2. re: alwayscooking

                                                                    I get your point that not all grandmas are good cooks and perhaps yours fits that category.

                                                                    My show will feature grandmas who are good cooks.

                                                                  3. re: TrishUntrapped

                                                                    Isn't that sort of what The Ultimate Recipe Showdown is about? It's home cooks making comfort foods and desserts,etc.

                                                                    1. re: Avalondaughter

                                                                      No, this is nothing like Ultimate Recipe Showdown. That show is for things like best sandwich.... best cake.... very general categories, not the same dish.

                                                                      Also, the dishes for that show are meant to be served at a chain restaurant, and time is of the essence for preparation.

                                                                      My concept is each contestant makes the same thing - i.e. Spaghetti and Meatballs. Now granted all the dishes will be different but they will all be the same basic dish. (i.e. Turkey Meatballs in an Asian sweet and sour sauce served with rice noodles would not qualify for this particular challenge.)

                                                                      And slow cooking is the name of the game. Grandmas get to take their sweet
                                                                      time to make the dish the way they think is best. No clock ticking away to distract them and make them hurry.

                                                                      This is a show about quality not who can cook the fastest.

                                                                    1. Everyday Chinese

                                                                      Well when I watched the Food Network I always wanted a show that had like really gourmet food so I didn't have to go to restaurants to eat expensive stuff...it'll get canceled after the second episode. I understand that they are aiming for the everyday household, but do people really use those recipes? I mean, I watch a lot of Food Network and I've only ever bothered to make Alton Brown stuff...

                                                                      2 Replies
                                                                      1. re: AngelSanctuary

                                                                        I think that any show that covers how to cook Asian food at home would be great. It can be so intimidating, especially when you first have to stock the staples and it feels like you're buying a lot! Or maybe just make it about Eastern cuisine, including India and the Middle East. I've heard that curries and things of that sort are easy and good to make at home, too, once you've learned how.

                                                                        1. re: spellweaver16

                                                                          True - especially if you adopt the short cuts that many (say) Indians adopt after they have been 'westernised' for a while. For example puréed garlic & ginger, mixed spice packs, store-bought garam massalla mixes. In my experience the amount of meat in a dish also increases. This is not meant to be a sweeping generalisation - but a goodly number of the ones I know.

                                                                      2. I'd be the Dumpling Diva - a different country's version each show.

                                                                        Or potatoes - there's got to be at least a season's worth of potato preparations. I'd call it "Sideways".

                                                                        Or "The Soup Nutsy" - I have soup several times a week, or more. It can be quick, rich, slow, healthy, thin, or hearty, so there's something for everyone.

                                                                        1. OK, my idea of cooking from peoples' pantries has been done. How about idea #2?

                                                                          I'd go back to the friends I've made and their kitchens I've gotten to know in remote rural villages all over the globe. You'd get to see people growing, harvesting, gathering, buying, processing, and preparing their food. You'd see me (trying to) make momos in the Terai of Nepal, dumplings in Hainan, skinning a snake and making stuffed bitter gourd in Canh Tho, preparing sticky rice and fish in bamboo in Savannakhet, tossing a ball of dough into a tandoor for naan in Cuttack, making injera in Nazret, Ethiopia, rolling tortillas in Guatemala, making saltenas in Tarija, harvesting wild pistacios in Tajikistan, transplanting rice in Indonesia, making "Virginia smoked ham" out of capybara in Pucallpa, Peru, harvesting acai and finishing some manisoba in Manaus, making chiles rellenos in Huatusco, ...

                                                                          2 Replies
                                                                          1. re: Sam Fujisaka

                                                                            I'd love that. I remember a No Reservations episode where he went to Tibet, I think. The kitchen alone was so different from Western kitchens (and looked more practical).

                                                                            1. re: Cinnamon

                                                                              The stoves in many places are fantastic from a cook's point of view - large, wood burners with huge variable hot surfaces, usually studded with steel concentric rings to place pots down on the flame. Unfortunately, not good in terms of deforestation, green house gas emissions, and human health - but we're working on it. Rarely any cutting boards - god gave you a thumb for that. Usually one wierdly curved knife gotten that way by sharpening on stones and the bottom of porcelein bowls. Blackened beater pots. And the best food you can imagine!

                                                                          2. I would not want to do that. But I have this book that really changed my whole baking life. It is called Home Baking by Jeff Alford and Naomi Duguid. It is basically a relaxed method to baking breads and cakes - less stringent measuring, timing... more about feel. It just freed me to be a really solid baker because I started understanding it versus just following the rules.

                                                                            Another interesting show might be making and photographing food. That would interest me. They could go to different kitchens and pretty locations. Very nice.

                                                                            I would have NO CATCH PHRASES. That I know for sure.

                                                                            1. I'd like to see a celebrity chef Texas Death Match.

                                                                              First one to deck that peroxide doofus and the Dean boy's wins!

                                                                              1 Reply
                                                                              1. re: bkhuna

                                                                                i LIKE the peroxide doofus.

                                                                                i'm with you on the dean boys.

                                                                              2. "Cooking, cardio and core"

                                                                                I've joked that I want a show where by the end, you've gotten in a good workout and a meal. You could chop standing on a BOSU, one leg, finish, get off and do some jumping jacks, rush over to stir the pot, doing squats as you stir, football shuffle back to the cutting board, whip eggs whites as vigorously as possible w/ a weighted whisk, etc. My husband thinks sharp knives and jumping jacks don't belong together, I don't believe in "diet" foods but wholesome foods. In defense of food...and exercise.

                                                                                1. Cooking for Hookers...a fast paced romp through the kitchen, making high energy and healthful foods...in a snap!

                                                                                  chef john doe

                                                                                  5 Replies
                                                                                  1. re: melly

                                                                                    this could be sponsored by one of my favorite bbq sauces, "pat's ho-made" bbq sauce.

                                                                                      1. re: melly

                                                                                        first dinner idea: john-ny cakes; then ho-cakes.

                                                                                        1. re: alkapal

                                                                                          Or, how about Cook Till the Death? Death Row inmates request their last meal "with a twist", or "with a spark". Prison chefs compete using the same ingredients with one exception...they can use salt, pepper, or one herb...but not all. The judges are all former convicts who are now happy and successful on the outside.

                                                                                          You know what the prison population is in this country?? The ratings would be off the charts. I like to think out of the gas chamber box.