![]() ![]() Now, let's examine our unexamined assumptions: Do you think the awarding of Top Chef locations is a pure meritocracy? If you do, why do think that? Is this belief evidence-based-or vibes? You do know that Top Chef is one of the highest-grossing reality shows of all time, right? They do it by being ruthless and creative with their costs and revenue.īut did you know: The founding production firm, Magical Elves, was bought by the UK’s Tinopolis, which underwent such financial troubles during the pandemic that they had to restructure their debt, and the money they promised the Top Chef founders kind of went poof?Īnd did you know that Tinopolis has been for sale for a while?Īnd did you know there’s a writer’s strike going on, a SAG-AFTRA strike now too, partly because Hollywood is in a giant shake-out, no one can make money now that Peak TV is over and streaming services have to demonstrate revenue? (If you care about television, read this Variety story, it makes so many things clear.) That’s still true! This isn’t about that! Ideas like: We’re awesome because of Sean Sherman, Ann Kim, Gavin Kaysen, wild rice, Hmongtown, historic and modern Latino foodways, unique Northern Soul, SPAM, Totino’s pizza rolls, Cheerios, Betty Crocker, we’ve got it all, haute cooking, incredible chefs, vital and unique food scenes, the birthplace of icons of food Americana. I know that’s not satisfying, but I’ll give you some data points so you can sketch in your own ideas inside that frustrating cloud of Not Knowing.įirst, you should know that I helped the team that put together some of the ideas presented to Bravo to try to lure Top Chef here. They love the market and respect the food culture here, and we hope they’ll bring a future season to Minnesota.” The executive director of Minnesota’s Film and TV board, Melodie Bahan, provided us with this statement: "We had productive conversations with them. Of course, we have to wonder: why not us? You may have heard that the long-running competitive cooking show Top Chef is coming to Wisconsin for the next season. In his free time, Kyle can be found geeking out over food history books, cooking time-honored recipes for his wife and children, and googling the pronunciation of awkward French culinary terms.Chefs stand in a line waiting to be judged He and his wife own Amuse Bouche Entertainment Productions and together create unique food media and culinary events, which include keynote presentations, cooking demonstrations, and wildly popular storytelling dinner events. In 2016, he gave a TEDx Talk examining the powerful science and emotion of food memories. He has been featured on The Cooking Channel, The Travel Channel and Eater. Kyle is a regular expert media contributor on NPR and has been awarded the Wisconsin Broadcast Association Award twice for his compelling essays on food culture. His signature wit and keen observations have made him a sough-after keynote speaker, media contributor and culinary storyteller. For over a decade, he has chronicled regional food stories, exploring where our food comes from and how it shapes who we are. ![]() Kyle Cherek is a culinary historian, food essayist, and former host of the Emmy Award-winning television show Wisconsin Foodie on PBS.
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