Reality shows have come to dominate the range of television channels today. When did this happen exactly? Some folks blame MTV and the Real World, but who knows for sure. At some point in time, every station felt a compulsory need to have at least one show of this genre to call their own.
We recently accepted an offer to host one of these shows (it's not out yet, and I must be very vague about the entire thing... although I personally did not sign any waiver... yet, I feel I can show a couple of pictures without being the slightest bit of a spoiler). It was quite an experience, and gives insight into what really happens to make one of these shows a 'reality' (excuse the pun). The truth is, it's a little like hitting the age when you discover that Santa Claus isn't really real. Well, he's real (in the sense of being the Christmas spirit and everything), but it's still a bit of a let-down.
Actually, the main event and the hoopla were the reality in this particular episode. We just were responsible for making it all happen... but, that just makes you think... Isn't that what we do in this business every single day of our lives? A guest walks into a restaurant, gets seated, an order is taken, and a few minutes later, 'Voila!' A beautifully plated piece of beef (or chicken, or lamb, or fish, or tomato, or himalyan salt-cured wombat, or whatever) appears from behind a secret door and is presented to the diner.
Yes... this is actually what it looks like here in the middle of December.
Sure, there is a bit more focus these days on what goes on behind the scenes, and some chefs get to be rock stars, but people in general are still enamored by the idea of seeing things materialize without going through the processes of raising an animal, slaughtering it, prepping it, going through the motions of creating wonderful sides and condiments, and having it transformed into a veritable work of art.
The truth behind the reality is that we do this every single day. We make dreams come true. Perhaps that's worthy of television. In my early days of cooking (back in the days of stacked food and Charlie Trotter-esque plate presentation dominating every restaurant), I became very intrigued with the concept of organized chaos... creating a plate that appeared to have the elements randomly dropped onto the dish as if the only control was the hand of God, but in reality each piece was meticulousy placed their by the hand of an intentional chef. So, in effect, we are masters of staged reality. We love the idea of exercising control without the visible signs of control.