Truthful Culinary arts TV shows
Have you ever consider the struggles of being a chef? Well, Culinary Art is a good example where people often misunderstand the concept, choosing it either based on friend’s motivation or, commonly, as a product of The Media. Which makes it look very attractive and something completely different in order to make money because who want to watch a program based on an atmosphere of emotional tension and physical pressure, which involves bad words, shouts, shrieks and people angry yelling anytime while cooking dinner in a real life kitchen. Instead, The Media makes people think more about the nice part of the job; the creativity, unstressful and painless section where everybody can relax and watch shows like Top …show more content…
However, there are so many aspects to take into consideration before choosing a major in gastronomy, that media would not be able to cover completely. On the other hand, careers are not perfect at all. And struggles might appear anytime. Especially talking about a daily life of a chef or a simple cook, which is not even easy at all. Where those struggles demand physically, emotionally and financially efforts, such as: Long shifts standing on their feet, facing extreme temperatures changes, liability where your job becomes a priority over your marriage and family; finally, where the way one looks matter and works together almost the same way as the credibility one might have in the business. But none of them are even mentioned deeply by the …show more content…
People in this business do not have time to chill; in contrast, their free time is used to clean the messy. And believe it or not, to be in shape is also a controversial thought and effort for others in this industry. Probably it is a result of media as well, but anyway. There are once who agree saying that they might have to be thin in order to be fast-paced and able to handle how to work under pressure and stressful environments (Mathews). And others who disagree; believing that "Chefs probably eat worse than anyone on the planet," (Flores) "They don 't sit down and eat a meal, they just snack and pick all day, and typically, chefs eat really late." (Flores) And also where Dr. Fred Vagnini, cardiovascular surgeon, asked chefs for the reason why they do not change their lifestyles in order to prevent diseases; such as obesity, high cholesterol, and diabetes. “Some of them say to him, ‘No one trusts a thin chef. ' That is just another excuse for being fat.”
Have you ever consider the struggles of being a chef? Well, Culinary Art is a good example where people often misunderstand the concept, choosing it either based on friend’s motivation or, commonly, as a product of The Media. Which makes it look very attractive and something completely different in order to make money because who want to watch a program based on an atmosphere of emotional tension and physical pressure, which involves bad words, shouts, shrieks and people angry yelling anytime while cooking dinner in a real life kitchen. Instead, The Media makes people think more about the nice part of the job; the creativity, unstressful and painless section where everybody can relax and watch shows like Top …show more content…
However, there are so many aspects to take into consideration before choosing a major in gastronomy, that media would not be able to cover completely. On the other hand, careers are not perfect at all. And struggles might appear anytime. Especially talking about a daily life of a chef or a simple cook, which is not even easy at all. Where those struggles demand physically, emotionally and financially efforts, such as: Long shifts standing on their feet, facing extreme temperatures changes, liability where your job becomes a priority over your marriage and family; finally, where the way one looks matter and works together almost the same way as the credibility one might have in the business. But none of them are even mentioned deeply by the …show more content…
People in this business do not have time to chill; in contrast, their free time is used to clean the messy. And believe it or not, to be in shape is also a controversial thought and effort for others in this industry. Probably it is a result of media as well, but anyway. There are once who agree saying that they might have to be thin in order to be fast-paced and able to handle how to work under pressure and stressful environments (Mathews). And others who disagree; believing that "Chefs probably eat worse than anyone on the planet," (Flores) "They don 't sit down and eat a meal, they just snack and pick all day, and typically, chefs eat really late." (Flores) And also where Dr. Fred Vagnini, cardiovascular surgeon, asked chefs for the reason why they do not change their lifestyles in order to prevent diseases; such as obesity, high cholesterol, and diabetes. “Some of them say to him, ‘No one trusts a thin chef. ' That is just another excuse for being fat.”