Matthew Sievert

I have to agree to a point. I really miss "A Cook's Tour". When people want to see what Thomas Keller is all about. I show them the French Laundry episode. When someone asks can Gordon Ramsay do anything else besides swear and yell. I show them the London episode. I have enjoyed "No Reservations" and look forward to new episodes. I think we all remember a time when the Food Network would show cooking show that the masses would not completely "understand" or enjoy, and I think "A Cook's Tour" is a very good example of one of those shows.

Greetings everyone. I have moved from Springfield, Missouri. Farmington Hills, Michigan. I have been trying some of the local places out, and will soon start diving into the more of the selections mentioned in these posts. So far I have enjoyed my time in the Northwest Metropolitan area.

Thank You Mr. Bourdain, crew, and the Travel Channel for bringing us this story. I hope your show will open the eyes of people in America and in other countries.

The Mexican border show is very timely and nicely done. Thank you Tony and the gang for once again letting the suburbinites know that we don't live in a world only infested with brightly lit Wal Mart Super Centers. Which are chucked full of frozen "ethnic" food.

Julia, James, The Professional Chef, Ming, The two Bo Friberg pastry books.

Oh man I am dizzy. As stated about three pages back. Why don't you guys go ask this guy yourselves. It is his choice, not responsbility to provide you an answer. It is his memoirs. He can say whatever he wants as long as he thinks it is true. If someone mentioned in the book has an issue. I am sure they will let him know about it. Better yet. If you don't appreciate what he might say in his memoirs, don't read it, buy it or recommend it to a friend. Now go bake a pie, research rarely used spices, or go for a walk.

I really enjoyed the pace and format of the Malaysia show.

I enjoyed the series. I think it was done in true PBS style (I used to work for a local PBS station). The judges were critical, but provided positive feedback no matter the circumstances. Even if Katie's food was late, or non-existant. Her work portrayed the philosophy that every cook in the industry should obtain. Such as, Don't ever serve substandard or burnt food. About her final brulee not being presented. I can understand that if her "perfect" meal was not "perfect" then second-best was not going to cut it. Congrats to all the cooks who participated.

Cooking Under Fire is a good show. It has it's quirkyness, but not all great cooks can be coached and primped into being super stud food stars on television. The tasks require skill and the feedback even when negative provides advice to the contestants. With cable breathing down their neck. PBS can still deliver. Obviously, since most of you guys are watching the program. I feel like buying some shrimp and fine All Clad products. My question is... Do they get to keep the 86' pan?

My copy of "Making of a Chef" is very non-pristine. Where might I get a hardcover copy of the book? The more time I spend working with cooks and learning how to cook. The more I think about the type of person it would take to excel at, and beyond the CIA. These days I think it would take a very serious devotion to the craft. Someone who can go beyond the tuition and the prestige of the school.

Evans Street Station - Tecumseh, Michigan Chef Kelly Johnson does a wonderful job of making you feel at home. Lots of good American midwest food with hints of far-off places tossed in.

Gee, I guess you shouldn't of dedicated a third of your AWESOME, THOUGHT INSPIRING, OVER-THE-TOP, culinary Tour-de-Force. "Soul of a Chef" to him. Did I mention the book was titled "Soul of a Chef"? Some guy who thinks he can make a decent brown sauce, named Ruhlman wrote it.

food TV is for Morons in general. It is obviously not tailored towards food industry folks or regular "foodies." Food Tv has lost its uniqueness. I miss the obscure cooking specials. I miss the baking specials. I really miss the variety they once had. Unwrapped, Al Roker, and Top 5 are mindless eye candy. I don't care how they make twinkies, and I don't care about the top five foods on a stick. Watching chefs go through the CMC was entertaining, but obviously did not suck in enough money for Food TV. Their holiday shows this year were the same ones ran over and over and over and over. I am really ashamed how much they are beating the dead horse known as Iron Chef America. I miss the old PBS cooking shows. I really miss "Great Chefs." I loved those shows. There was no flashy graphics, or quirky intros. It was chefs cooking. I saw a Jacques Pepin cooking show on PBS over the holiday season and I was mesmerized by it. Sucking in the content. Simply glad to see a real cook prepare good food.