So many Celebrity Chefs ... is it a case of 'too many cooks spoil the broth' or a blessing for foodies?

At a time where cooking seems to be more 'in vogue' now than ever … I’m intrigued by how many celebrity chefs there are, and how they compete for market share?

It’s interesting – It seems like there is a celebrity chef for all tastes and preferences, but because they are talented in the kitchen, doesn’t always mean that they are marketable or alluring.

I thought the notion of a celebrity chef was a modern phenomenon, but a little bit of internet research revealed the earliest television celebrity chef was Fanny Cradock from the UK. She appeared on UK TV for 20 years between the 1950’s – 1970’s, becoming popular after the publication of her cookbook ‘The Practical Cook’   (note: Fanny Cradock's book title was a little dull…. but on the basis of her name alone, I think she deserves to retain the gong!)

How the world has moved on since.... Bookstore shelves today are overflowing with glossy cook books ‘Taste of France’, ‘Quick Asian stir-fry’, ‘BBQ seafood’, ‘Mexican street food’ – how do you pick?

I look at the overflowing cooking section of my local bookstore and am always amazed at the endless cookbooks on offer from Celebrity Chefs – 'Antonio’s Carluccio’s Italy' … which sits right next to 'Jamie’s Italian' … and beside the recently released (and highly criticised) … 'Nigella’s Italy'. I wonder how many new interpretations can you develop for Tiramisu!

But its not only books. We subscribe to cable television in London – My little slice of heaven is the Cooking Channel (in fact there are 3 cooking channels … even more heaven!) If you were so inclined, you could watch back-to-back cooking programmes all day which results in an opportunity for endless inspiration to beam down in to my Kensington lounge room from far flung locations 

On cold, grey days in London I like to indulge in escapism and watch:

- Luke Nguyen sitting in shorts and a t-shirt on the banks of the Mekong Delta in the Vietnam sunshine dishing up spicy chilli BBQ prawns  …

- or the lovely Donna Hay looking effortlessly chic in shades of white and beige whipping up a fancy posh BBQ for friends from her deck overlooking some beautiful beach in Sydney’s Northern shore...

- and even occasionally, I watch the slightly dreary, but well respected, Delia Smith preaching the process of ‘how one creates the puuuurfect Christmas pudding’ (pronounced in an accent akin to the  Dowager Countess from Downtown Abbey played by Maggie Smith) from her posh mansion house in Suffolk.

It’s a hugely competitive market. But the good news is that budding foodies are the winners … there is a celebrity chef for all tastes and personalities and you can wade through the endless shows (or books) to find one that resonates and inspires you. 

One indulgent day when I was ‘conducting research’ (read: having a lazy indulgent day watching the cooking channel) I watched Rick Stein’s Seafood Odyssey immediately followed by Jamie Oliver’s Fifteen Minute Meals. I was struck by the change in energy and vibe between each of the programmes. Rick, undoubtedly a brilliant and respected chef, paled in contrast to his younger, hip, infectious countryman Jamie.

Jamie bounces in and out of the screen shot basting chicken fillets in a second before quickly crushing spices in his rustic mortar and pestle and then sprinkling them over chopped root veges from a height -  informing everyone he’s ‘whacking everything in the oven’ in his catchy East London accent – The whole process is rustic and you feel like you could recreate it in your own kitchen  – even down to the sound of the tray slapping down on the oven shelf and the door being shut with thud before moving on to whipping up a quick (cheeky) sauce to accompany the meal.

The Energizer Bunny - Jamie Oliver

I can’t help but like Jamie Oliver. He has the energy and joy de vivre of a Labrador pup – he seems to just love his life. He is infectious

In contrast, Rick has that smooth, Oxfordshire accent and quiet way. He seems more suited to reading classics in his home library sitting in a green leather chesterfield armchair in leather slippers and wearing Aramis cologne then being a celebrity chef to me.

So - my conclusion is that its a case of ‘age and stage’ – sometimes you are looking for someone bouncy and enthusiastic to motivate you to whip up a quick dinner at home (cue: Jamie Oliver) and sometimes you want to be schooled in the art of preparing delicious complex seafood bisques and appreciate the sustainable fishing programs so that your ingredients are responsibly sourced (cue: Rick). 

Although – to be fair, I have to say … I am a sucker for a well presented British gentleman who can pull off a mauve Ralph Lauren button up. I think on balance I prefer Jamie’s up tempo cooking style but Rick definitely has Silver Fox appeal!

Meeting Rick Stein at a book signing in Kensington in 2011