Farnsworth transmitted the first human live image in 1929?
Escoffier died in 1935.
No need for time travel 
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I did notice that, but having worked in & run a range of restaurants, up to silver service level ones, having a cloth on their waist was done by most chefs & cooks. If they were fastidious they swapped cloths out during the shift when they go dirty, Not all chefs or cooks bothered getting clean ones, or had the time to do so.
Consequently, Huey using a clean cloth per episode/meal was actually more hygenic than usual!
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With cuts and takes for TV, it would he hard to know if a TV chef had ten cloths looking the same to maintain the continuity of the TV show. If he had different cloths, their changing could be readily seem when watching the show and indicating that the show was not one continuous shot.
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Many of the episodes that I recall featured Huey in outdoor settings in parks or at beaches when all he had was the cooking appliance and a cutting surface.
He invariably re-hung the cloth in the back of the waistband of his trousers prior to retreiving it again.
I would expect that if there was more than one cloth, then showing them being changed whould have reflected better on his show and avoided the criticism.
My point was not that he repeatedly used the same cloth to wipe his hands but that he then used it to wipe the edge of the plate he served up on.
My favourite bogan chef, Adrian Richardson, does not use the same cloth to wipe his hands after handling both meat and veggies, and always uses a clean cloth to wipe the plate after plating up.
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My favourite, though she clearly states she isn’t a chef, is the thinking man’s crumpet, Nigella Lawson.
Real food, cooked by a real woman. Recipes that never fail, can be used as a guide and books that I sit down and read, well devour, like a novel.
I first encountered Nigella one night sitting down to my dinner in front of the tv. I was single and living/working in Cairns. I was entranced by her presence, her voice but it was the food! I went out and bought the book that week. I still use it. I could cook great before that time but I find her books and shows inspiring to try new ways with old recipes or just getting out of the same ol same ol.
Of course, cooking is my respite and happy place too.
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How much thinking does it take to seduce the camera and say into the lens
" we are talking deep, deep pleasure here…"
about chocolate pudding of course.
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Totally agree. Recently, I was standing outside the local supermarket and heard a familiar voice. It was Simon Bryant cooking at a little stall out the front for a promotion, and I mentioned that the reason I looked up was because of his voice. However, he was quite embarrassed and instead asked me about my bike. I left it at that, although I do wonder if something went wrong with the program (it is on repeat on SBS Food). I must also say that I dislike the concept of a “Celebrity Chef” - I have worked with a few that thought they were celebrities and it was often difficult to get past their egos to get into the kitchen to run food.
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Hopefully we are talking about food here. I prefer my crumpets lightly toasted with treacle or golden syrup or honey or butter and vegemite, or ice cream or …
So many different ways to do a good crumpet.
Crumpets (food) can be so seductive, even when it’s not that good for you. 
Nigella certainly didn’t spare the double - creme fraiche, what ever that really means. She certainly demonstrated there was more than one way to improve on the pleasure derived from food without simply adding more 
.
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Does anyone who nominates Paleo Pete get the booby prize award or the wooden spoon?
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We might get a wooden spoon made up for you Fred 
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I find her flirtacious manner really annoying - perhaps because I am female. I guess I can see her appeal to males.
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Jamie Oliver, Nigella Lawson, Silvia Collocca, Mark Olive
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I think she has broad appeal not just ‘thinking men’, who I’d suggest cease thinking about much at all when she is centre stage !
She didn’t even ask if it was ok? that must have been a surprise! I’d be entranced too! (sorry unless that really did happen, in which case I’d be very envious)
Indeed there is, but I suspect further discussion on the finer points of dealing with crumpet would justify a separate topic 
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I bought crumpet rings and tried making them, quite time consuming and the results were so-so. Needs more practice.
The other day I was doing fried potato cakes and thought they would look nicer if they were neat so I got out the crumpet rings to use as a removable mold. In the end they worked really well, I put the rings in a pan with about 5 mm of hot oil then added a big spoon of grated tater mix to each and flattened it down. After cooking one side I was able to turn them and remove the ring. They were brown and crunchy on the outside and fluffy inside and did not leave debris in the pan or on the plate, but …
When I first put the empty rings in the hot oil they exploded sending smoking oil hot in all directions. I had to stand back and wait til they subsided before I could clean up or cook the cakes. These are not extruded in one piece like aluminium egg rings, it seems the little fold where each loop is fastened into a ring and the rolled lip held some water from the last time they were washed. Not something I would have expected. Presumably this crevice also holds a colony of microbes too, hmmmm.
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OK, this is all made up, but still my fav. Nigella, eat your heart out. I cannot remember anything she cooked, but she did it so well!
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Way to go Phil . Way to go !!!
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David Chang gets my gong. More a chef’s chef than a celebrity chef, he was behind the Momofuku restaurant empire and the (sadly now defunct) Lucky Peach magazine and consistently really pushed the boundaries of food and creativity.
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Sorry - but I really detest cooking shows and never watch them. All those people doing food porn and having culinary orgasms on tv on how this or that tastes…Enough to put you off your food!
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That’s fine @Clea
I’m not into cooking shows either.
Your favourite chef could be one who has written a good cooking book or has won competitions, and not necessarily one who has a TV cooking show (although being on TV makes them well known to a large audience.)
Maybe you have a favourite cook book
and could nominate the author?
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