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Why Is David Adjey?

Have you ever heard of the expression "Why Is?". You know "Why Is Paris Hilton"?
I feel that way about David Adjey. Everytime I see him on Food Network Canada, which seems to be increasing with The Opener, I wonder why he is so prevalent on FNC. He makes me cringe. To be fair I don't think I have ever tried his food, but as a TV personality I don't find him appealing at all. I don't like making personal judgements on people, but I just had to say that.

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  1. You could just not watch.

    I've only seen him on Restaurant Makeover and ICA and he makes me squirm (and not in a good way).

    2 Replies
    1. re: wattacetti

      I don't watch. But I find there are a disturbing number of commercials which include him while I'm watching other shows and that alone is annoying. And really I just don't understand what is appeal is and other people must watch him if FNC feel he is a ratings draw.

      1. re: pescatarian

        Oh esp. the really big advertisements that go on the bottom of the screen when other shows are on ... like, it's REALLY big!

      1. re: josey124

        I like him, too. I spent two weeks in Toronto in October, and I watched something or the other with him on FoodNetwork.ca almost every day. He grew on me. And there were a couple shows I really wish we had here in the U.S. Plus, they don't run infomercials for half the day on the FoodNetwork in Canada, they have actual programming on in the early morning.

        1. re: jeanmarieok

          I like the guy. I liked him on Restaurant Makeover and I really like his show "The Opener" or whatever its called LOL. Looking forward to the next season!
          Having said that, I can't bear his ads because they really diminish his chef chops so to speak. Having him speak eloquently about Tostitos? Really?? Doesn't sit well with me...

      2. He seems to punch consistently below his weight. Is he always nursing a hangover? I'm guessing that he, unlike many of the other 9-11 clinicians on FNC's makover shows, doesn't have a resto to call home, hence is always available for resto ER duty. I'm tired of the theme and particularly weary of the over-refreshed and sometimes splenetic Adjey.

        1. Yep. He does indeed look as though he's hung over, doesn't he? I don't have strong feelings about him either way at this point....but the FN seems to be attempting to create a character for him, so his angry/astonished-at-the-incompetence/fearful-that-the-restaurant-won't-open/ blah blah is getting a bit old.

          I wonder what he's like when he's being, you know, just him.

          1 Reply
          1. re: SherBel

            I've seen him at a restaurant with a woman I can only assume was a date. It wasn't pretty.

            I was having a drink with a friend and he came in all self-important with a model-type wearing a massive Russian fur hat. I think she kept it on all night. I tried not to listen to the conversation but he seemed to be showing off and talking about himself the entire time.

            Practically lost my appetite. I mean, I've tried Nectar and it was good but he's no Thomas Keller or Eric Ripert. And now he's completely sold out and is peddling cheese.

          2. David and the crew from Frantic Films just finished shooting an episode of "the Opener" for a restaurant my family just opened.
            I will be the first to say that I had some MAJOR reservations about the whole show-in the beginning...now I have to say that Adjey and his crew were great.
            As far as the help/advice he gave us prior to and during the opening-sincere, honest, and spot on-and trust me-there aren't many more cynical than me...:)
            Yes he comes across a certain way-but we are glad to have met him.

            1 Reply
            1. re: satch007

              Mr. Adjey has obviously acquired a cracker jack agent. You don't get all those tv gigs by being good in the kitchen. Someone is beating every bush in town to keep this man working. I must say he is looking better all the time. Just saw an old Restaurant Makeover, and he looked like death warmed over, but now I guess that he is bringing in serious cash he can hit the spas before he hits the makeup chair and the hot lights. He will probably burn out in the very near future unless he get ssome gig like Anthony B.

            2. I always have to laugh at Adjey.
              He was on Restaurant Makeovers "helping" chefs even after his own restaurant went belly up, what a great guy to advise you on how to save your restaurant.... a guy who couldn't even save his own place.

              Now he's a restaurant "consultant". Now this is the same guy who on an episode of Restaurant Makeovers when the owners brought in a consultant called "restaurant consultants" nothing more than failed chefs. Now the wonderful Mr. Adjey proudly calls himself a "restaurant consultant" ie: a failed chef, helping restaurants to do what he himself couldn't and can't do in real life. A true chef works in a restaurant, not prancing around pretending to be important in his own mind.

              David Adjey - Restaurant Consultant. LOL

              Make him go away, please.

              1 Reply
              1. re: pookiepookieca

                Ain't that the truth with almost all "consultants". It means they failed at what they were doing but now want to tell you how to run your business into the ground.

                To some of the other comments, he does look constantly hungover and you could really put his face on a pack of cigarettes to warn people what smoking will do to your skin. His face looks like necrotic leather.

              2. David Adjey? Oh you mean the guy who ran his last place of employment into the ground (i.e. Nectar), has never actually opened a restaurant himself, no longer cooks (or works) and now calls himself an expert? You mean the same guy who had to have his last "business partner" (insert joke here) reach out to a Toronto-based hospitality firm to assist with one of his "openings" because Adjey totally FUBAR'd the project? What a joke! He was also overheard earlier this year, boasting (loudly) to Mark McEwan that he "netted a million bucks in 2010". Rumour has it that McEwan opted to politely bowed out of the conversation so he didn't have to be part of the (embarassing) situation. Guess no one has the heart to tell Adjey he's not a "has-been"...he's a "never-was".

                1. I'm a bit relieved to see that I wasn't the only person who thought he was pretty unhealthy looking. Lifestyle or what but it sure showed on his face.

                  1. I don't care. Anyone who can get on a pair of cowboy boots that tight can't be all bad.

                    6 Replies
                      1. re: freia

                        I bought his cookbook at one of those book sales in the middle of the Dufferin Mall that sells old discontinued books for 3 dollars. It's a terrible cookbook with lots of pictures of him staring intently at produce in St.Lawrence Market or asking a cheesemonger questions about his wares. The recipes are ridicuously time-consuming and unnecessarily complicated as well as being totally disjointed. In the foreward he writes his 'rules'. One of which is, Chefs write menus. Not owners. Not consultants.

                        I had a laugh because even though I bought this book in the bargain bin for three bucks a few years ago there are currently autographed copies of it for sale near the cash register at Buster's Cove in St.Lawrence Market for 40 dollars, if I remember correctly.

                        1. re: jamesm

                          LOLOLOL I can mentally picture the action photo of Adjey and the cheesemonger....can't...stop..laughing....
                          Guy MUST have a brilliant publicist and agent, because it sounds like the image is scoring better than the ability in this case.

                          1. re: jamesm

                            Speaking of SLM, I see him around there twice now... recently (just this week, and a couple weeks ago!). He seems to be wearing a uniform -- what's he up to? Working?

                              1. re: jennjen18

                                Talk about bottom-feeding! How they gonna keep him away from the booze?