If you compare the great chefs of 30 years ago to today, what is the difference? For one, there are the tattoos. In addition to that, the competitive nature of the culinary world is even more transparent today than ever before. Nowadays, chefs have to be more than just their food. They have to be personalities as well.
“A person could be a very skillful chef, but if they don’t have the personality … they’re not going to be a very good cooking show host at all,” said Kathleen Collins. She wrote a book called “Watching What We Eat: The Evolution of Television Cooking Shows”.