Serious Eats - seriouseats.com

Just saw this show for the first time today. The fact that I went to the internet to look up Anne Burrell and found this blog is interesting. The fact that I am actually taking the time to post a comment is also interesting. (I think this might be my second post...ever...anywhere.) Anne definitely has a presence and she seems like a very knowledgeable chef. Yes, I was mildly surprised by the phrase, 'cooking the crap out of it' and calling onions 'sweaty'. But hey you know what, not that big of a deal. Believe me, I've heard much worse in a restaurant kitchen, having worked in restaurants for 13 yrs. And 'sweating' the onions is a chef term. Sweaty - not so much, but whatever, no bd. She had incredibly helpful tips i.e. supreming grapefruit - something I had seen before but did not know the term. Great! And also about how to clean the mussels and prep before steaming. Again, very helpful, especially for home viewers. That's why we watch, right? To learn secrets from a restaurant chef. I don't know if the show I saw today was a new or old episode, but there did seem to be a little nervousness which is completely understandable if you are new to the camera. It takes time and with experience, it gets easier. Regarding the set/styling - I honestly think you should put it a restaurant style kitchen, industrial kitchen, or a cooking school kitchen. The show is called, "Secrets of a Restaurant Chef". I think perhaps it would be a more realistic, natural setting for both her and the show itself. Also, dress her in a chef coat or something more simple. The bright colors seem to be forced by someone's vision of ' hey she's got personality - so let's amp that up and put her in really bright colors to go with her bright demeanor and spiky hair!' It's overkill. Her personality comes through on its own - no help needed. The bright wardrobe and garish set actually make the show look cartoonish. Which some people might read as Anne looking cartoonish. Let Anne do her thing and what she is good at. The talent is clearly there. Let her do her thing, get her bearings, and do what she is good at. I will watch again. I really hope the directors take all of these suggestions into consideration. Try an on-location shoot at a restaurant kitchen or her teaching to young chefs. In chef coat, on home turf. It would be interesting to see the difference in presentation. And good luck!