By Brian Klose
Opinion Editor
I’ll be the the first to admit that I’m a particularly picky eater. For most of my college career and my life overall, I’ve stuck with a primarily meat and potatoes diet featuring carbs with a hint of vegetables, which is in no way an exaggeration. Over the summer and throughout the beginning of this semester, however, I’ve taken more risks and expanded my tastes. And I owe it all to the Food Network.
Before my groundbreaking, life-changing exposure to cooking shows, my meals typically included a a mix of fries, chicken, pizza, pasta, the occasional peas and carrots, and, if I’m feeling adventurous, maybe some spinach. Are any combinations of these unexciting foods even remotely healthy? Maybe not, but they’re what I’ve been used to and haven’t casued any noticable problems, yet. Since my personal television discovery, my meals are starting to look a little more nutritionally pleasing. More leafy greens, more fruits and vegetables, smaller portions of greasy or fried food. I’m eating salads, a concept I would have considered unheard of months ago.
What is it exactly about the Food Network that’s making me steadily change my diet? For the most part, everything made on any cooking show just looks so delicious. I don’t consider myself as someone who’s won over by advertisments and commercials and such. These shows have hit a chord with me that’s inspired both a pursuit of better food and an interest in cooking for myself.
My favorite shows, at least the ones I’ve watched the most, have been “Chopped” and “Cutthroat Kitchen,” two competitive cooking shows focused on using generally common ingredients. Both shows expose me to a mix of old and new, featuring well-known meals and dishes as well as adding unexpected and exciting twists. The tense, competitive environments on these shows have also exposed me to different cooking techniques, some that I could even use on campus.
I’ll admit, I’m a little late to the cooking show craze. If there’s anything to take away from watching them, it’s building enough confidence in my ability to try new things. People eat the food they eat because, if nothing else, they like it. Why would I want to prevent myself from experiencing something that brings joy to a substantial amount of people? Everyone is entitiled to disliking something. But it’s important to at least give it a try. Very generic lessons, I know, but important ones nonetheless. And if this confidence can be brought out just by watching a couple cooking shows, who knows what else the world can open my eyes to?
Plus, I just love chefs calling anything messy rustic. That’s always a good time.