How chefs became rock stars
Audiences eagerly tune in weekly to watch famous chefs in impeccable attire offer their advice or criticism of a variety of dishes.
- Audiences eagerly tune in weekly to watch famous chefs in impeccable attire offer their advice or criticism of a variety of dishes.
- It features virtuoso chefs from around the world who would appear to have no end of stories and elaborate recipes.
Dirt, heat, charcoal and alcoholism
- Indeed, kitchens were often located in basements, and the steam that filled them seemed to come from the mouths of hell.
- These places had virtually no ventilation, no light and were always overheated.
- Poultry feathers littered the filthy floor, which was also dripping with animal blood and dirty dishwater.
- As the famous chef Antonin Carême (1783-1833), who died quite young, said: “It’s the charcoal that kills us but what does it matter?” The public opinion of chefs was also very negative.
The 20th century, the century of recognition
- Despite this, the first half of the 20th century marked the beginning of gastronomic tourism.
- The Michelin Guide and its star system appeared, first in France, and then in other European countries.
- Later, in the 1950s, television brought them to the attention of an even wider audience, thanks to culinary programmes.
Gastronomy 2.0: chefs take on social networking
- The transition to the 21st century and the advent of social networking have changed the way chefs gain notoriety.
- Being excellent in the kitchen is no longer enough – they also need to know how to manage their image.
- Social networks allow them to spread their story, shape their image and have influence.
- In many cases, chefs are also assisted by press agencies to develop their marketing strategy and get the best possible media coverage.