To be a Chef

November 1, 2010
Denise Simmons, Corporate Chef

People always ask me what I think of food TV.  I never know quite how to answer (at least not concisely)….I guess because I have mixed feelings.  
I appreciate the teaching aspect of food TV, and think it’s brought about much of the cultural revolution we’re currently seeing with food. Never before have we been exposed to so many different foods, or had such access to world cuisine.
I also love, love, love the fact that food TV has elevated the status of being a chef.  When I started in this business many, many…..many years ago, I would occasionally stop at a store on my way home from work.  I can’t tell you how many times people would see the outfit and give me an odd look, not to mention a wide berth (‘course, the fact that one of my frequent tasks was peeling a sour cream tub of garlic might have had a little something to do with that!). Now I go into a store in my chef uniform and am treated like a rock star. I had one little girl go running up to her mom with a HUGE smile on her face & announce, a little breathlessly, “mommy, mommy, that lady’s a CHEF!!!”  I don’t think she would have been any more excited if I’d been Elmo!