By Design

This week a conversation with Tania Cammerano, editor of the on-line food site taste.com.au, about what it takes to be a TV chef and why the world of TV chefdom is a little bit weird these days.

We're in a situation now where two networks are airing Gordon Ramsey's TV shows, so Ramsey scholars can get a good look at his development. He was an angry man to begin with but it's worth asking whether the drama and histrionics on his TV shows now are pure theatre or whether they do reflect what goes on behind the scenes in real life.

What has his behaviour to do with his background as a chef? In his autobiography, he talks about the kitchen mostly in war/military terms, "like Baghdad, the pans rained down on my head like gunfire".

What about the alternative? Ruth Rogers and Rose Gray of the influential River Café in London talk about how "great conditions make great chefs, great restaurants and better food". They restrict their chefs working hours and make sure they have full weekends off. They believe in nurturing talent. Their list of alumni is astounding: Jamie Oliver, Hugh Fearnley-Whittingstall, Darren Simpson and Ben O'Donoghue.

Which approach produces better, more successful chefs and what do we mean in this context by success?

Guests

Tania Cammerano

Further Information

Presenter

Alan Saunders

Producer

Janne Ryan

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