HOME > Chowhound > San Diego >


SD a "Hotbed" of TV Food Competition Cooking?...Really

So, we've hash and then re-hashed, traversed and then back-tracked up one side of the county and down the other trying to understand what makes SD tick, or fail to tick, as a food/foodie destination, and we've come to no definitive conclusion.

Well, here it is...reality TV

Did you know that according to an article in today's U/T we are a virtual breeding ground for successful contestants on reality TV cooking programs. I'm not so sure we should believe our press, but you read it and decide for yourself - http://www.utsandiego.com/news/2013/m...

  1. Click to Upload a photo (10 MB limit)
  1. I stopped reading after this paragraph:

    If you want to cook great food, you need to eat great food. And thanks to our abundance of fresh produce, our growing mania for farm-to-table everything and our bubbling melting pot of international cuisines, San Diego is a pig-out paradise. No matter what side of the plate you’re on.

    3 Replies
    1. re: phee

      I was a charter subscriber to Edible San Diego, a major advocate of the farm-to-table "mania" that's supposedly sweeping our area, and continued to subscribe until I counted the number of times the word "sustainable" was used on each page. Enough already.

      1. re: phee

        Yeah, pig out paradise?...not exactly how I'd describe SD

        1. re: DiningDiva

          Unless you are following where Guy Fieri is pigging out...which I don't. ;D

      2. I don't give much credence to anything that I read in the Daily Manchester. Maybe the person who wrote this article also works for the Chamber of Commerce? A bunch of malarky.

        4 Replies
        1. re: DoctorChow

          Hmmm, Doctor Chow, is "malarky" the right word to use here?

          1. re: Tripeler

            Oh, OK. Maybe not. How about "nonsense"?

              1. re: Tripeler

                Yeah, but I think Malarkey is spelled incorrectly. ;)

              1. The author, Karla Peterson, is a long time Arts and Entertainment writer at the UT. She is not a food writer and to my knowledge never has been. Multi tasking at the UT is now the norm, an obvious cost cutting move by a newspaper trying to survive. I'd take the story with a grain of salt (preferably sea).

                1. "San Diego is home to a passel of big-name chefs". Really??? What a pathetic waste of paper..

                  1. On the reality TV front: the 1st contestant to win an apron last night on MasterChef is from San Diego. Let's hope she can cook, 'cause the persona she created was more than a tad desperate.

                    8 Replies
                    1. re: pine time

                      She was pretty irritating wasn't she. I did wish the guy that got burned in the 2003 fire had done better. I liked him, but I agreed with the chefs that his dish was disappointing.

                      1. re: DiningDiva

                        Agree about the guy who got burned (Rudy?). Altho' his fry bread with buffalo meat looked worlds better than the Navajo Tacos I've had in Arizona, using canned chili. Yuck.

                        1. re: pine time

                          I'd say she has a decent shot. Seems like women always win on that show even though the men may have potentially cooked better.

                          1. re: karaethon

                            That's one thing I hate about the entertainment and food industries alike: they are such hotbeds of female privilege. Women in those industries enjoy such privilege, in fact, that I'll bet they're totally unaware of their privilege.

                            1. re: notjustastomach

                              Female priviledge in the food industry? What rock have you been under. After 35 years in it, I can tell you there is no advantage to being female in a commerical or non-commerical kitchen. You either know your sh*t or you don't, and if you don't you will not survive. And often you have to work harder than your male counterparts. Talk to any femal chef over the age of 40 and they almost all have tales of inequality and pretty rough treatment. You need a pretty thick skin to survive in a kitchen.

                              Reality TV is, most likely, quite different.

                              1. re: DiningDiva

                                I apologize for touching a nerve there. Perhaps a strategically placed emoticon would have tipped you off to the fact that my quip was fully ironic.

                                I was responding to karaethon's statement, which struck me as an expression of male privilege, with its subtle implication that women "on that show" were not deserving of their success.

                                For the sake of full disclosure: I do not have a TV and thus do not watch reality shows except for Rupaul's Drag Race, which streams online, so I know nothing substantive about "that show."

                                1. re: notjustastomach

                                  NJS, not to worry. I missed the irony, sorry. I'm usully pretty good at picking that up, but I totally missed it this time.

                                  1. re: DiningDiva

                                    I had the same initial reaction as you, DD, and also appreciated notjustastomach's clarification.

                                    Reality TV isn't really reality anyway.