{"id":15232,"date":"2020-10-14T09:00:55","date_gmt":"2020-10-14T13:00:55","guid":{"rendered":"https:\/\/dev2.worldscreen.com\/tvreal\/worldscreen.com\/"},"modified":"2020-10-15T14:43:39","modified_gmt":"2020-10-15T18:43:39","slug":"hungry-for-more","status":"publish","type":"post","link":"https:\/\/worldscreen.com\/tvreal\/hungry-for-more\/","title":{"rendered":"Hungry for More"},"content":{"rendered":"

The appeal of culinary shows is soaring among casual foodies and practiced home chefs alike. <\/em><\/p>\n

In the earliest days of the coronavirus pandemic, as lockdown measures were enacted in cities, states and countries across the planet, people headed to the kitchen. Not only was this collective embrace of the culinary a necessity, with dining out practically impossible and daily deliveries unsustainable, it was also a way to productively use the extra time spent at home\u2014whether as a solo pursuit or one that could be shared with the whole family. Those who had long struggled to so much as boil an egg were preparing to get their hands dirty while honing the basics, and those already accustomed to whipping up tasty eats were eager to up their game with a range of new techniques and dishes. Of course, aside from providing instruction and inspiration, food shows entertain and can bring world cultures to the comfort\u2014and safety\u2014of your home.<\/p>\n

\u201cTwo things people are doing now more than ever before is watching content and cooking,\u201d says Chris Knight, the president and CEO at Gusto Worldwide Media, who notes that the cookery platform Gusto TV\u2019s numbers are way up. \u201cWe\u2019ve tapped into a zeitgeist; we\u2019re in a sweet spot where entertainment meets necessity.\u201d<\/p>\n

Boat Rocker Rights is seeing a similar taste for its many cooking shows. \u201cOur clients are constantly sniffing out what\u2019s new in the space,\u201d says Natalie Vinet, VP of global sales for factual at the company, which represents the likes of Mary\u2019s Kitchen Crush<\/em> with Mary Berg and Anna\u2019s Occasions<\/em>.<\/p>\n

Vinet, who believes it\u2019s vital to have accessible and engaging hosts who can radiate their passion for food through the screen, adds: \u201cI think that the COVID-19 situation has revived the more traditional-style cooking shows, particularly amateur cooking and instructional formats, and with more people staying at home, everyone is embracing their inner chef.\u201d<\/p>\n

Escapade Media has seen an increase in the demand over the past nine months, according to Natalie Lawley, managing director. \u201cThis genre provides inspiring options for viewers to create new types of dishes or learn new skills during this difficult time, and who doesn\u2019t want to be a better cook?\u201d<\/p>\n

Stephen Driscoll, executive VP of EMEA sales at all3media international, says that while culinary titles have always been popular, buyers and their audiences have been looking for more home cooking inspiration and food shows with a travel element this year. He mentions the 15th season of the BBC Two series Great British Menu<\/em>, which \u201ctapped into the audiences\u2019 need for an entertaining distraction from events outside and a celebration of great cuisine in a competitive but fun setting. Every season has a theme, and this year it was children\u2019s literature and their authors. I suspect that families were spending a lot more time together this year, [making] that season really work well for the audience.\u201d<\/p>\n

Like everyone else, celebrities, too, have found themselves fending for themselves in the kitchen more than usual, inspiring a raft of celebrity-led cookery shows filmed from within their own homes. On HBO Max, for instance, there\u2019s the Selena Gomez-led Selena + Chef<\/em>, which sees the singer and actress learning how to cook from a new esteemed chef in each episode.<\/p>\n

Gordon Ramsay, the star of Kitchen Nightmares<\/em>; 24 Hours to Hell and Back<\/em>; Uncharted<\/em>; Gordon, Gino and Fred\u2019s Road Trip <\/em>and Hotel Hell<\/em>, is \u201ca global name who commands an audience in any market,\u201d says all3media international\u2019s Driscoll. \u201cHe has a global reputation and career engaging audiences everywhere. And every year, he and Studio Ramsay are looking at ways to bring something new to the audience that will stand out from the crowd.\u201d<\/p>\n

Of course, not every company can have someone as famous around the world as Ramsay top-lining multiple series across their slate. And as far as Gusto\u2019s Knight is concerned, star power is not the only way to strike a chord with viewers\u2014especially when among the main goals is reaching an international audience.<\/p>\n

\u201cWe designed Gusto, from the very first day six years ago, to be a global brand,\u201d says Knight. \u201cIf you look at our hosts, our content, there is tremendous cultural diversity. Our existence is based on celebrating global culture, so we have young, articulate, passionate millennial hosts from all over the world, speaking of love and passion and family.\u201d<\/p>\n

These themes are proving to be particularly important with the global community trying to adjust to life during this pandemic. \u201cThese are incredibly challenging times, and food series of all types can offer the opportunity for families to come together over cooking,\u201d says Escapade\u2019s Lawley. \u201cThis is an activity that can be done in and around the home while also being a platform to provide care for neighbors that may be struggling. The creation of a meal not only provides nutrition but can also be the way in which we reach out to care for our wider communities.\u201d<\/p>\n

UNIVERSAL FLAVOR<\/strong>
\nThe evolving vertical of cooking programs offers something for everyone. \u201cSome people just watch food shows for entertainment, knowing they will never cook what they see, and they gravitate toward the competition format,\u201d says Boat Rocker\u2019s Vinet. \u201cHowever, others who are foodies and home cooks have their taste buds tickled by the more instructional-style series or those that celebrate the origins of food flavor and food travel.\u201d<\/p>\n

And amid COVID-19, those involved in food programming (and most other industries) are in search of new ways of appealing to consumers. \u201cThis could be with new formats that reflect how things have changed during the pandemic or shows that explore how the restaurant industry is reinventing itself and how virtual and ghost kitchens can work in new show formats,\u201d says Vinet.<\/p>\n

One subcategory that enjoys some difference of opinion among the surveyed execs is competition cooking series. Escapade\u2019s Lawley finds that they can claim continued popularity across all media, while Gusto\u2019s Knight isn\u2019t confident that the category has what it takes to endure. \u201cI think competition shows are dying,\u201d he says, while conceding that the big shiny-floor shows will likely stick around because of their entertainment and high production values. \u201cIt\u2019s the other competition shows that, as a genre, have pretty much run their course. Listen, when you have the words \u2018Christmas\u2019 and \u2018wars\u2019 in the title of your show, you know you\u2019ve jumped the shark. The problem with those shows, of course, is that they have no shelf life. There\u2019s no repeat viewing. You run out of things to compete about, and then it just becomes redundant.\u201d<\/p>\n

RECIPE REBOOTS<\/strong>
\nGusto prides itself on offering food and cooking programming for a new generation. \u201cWe\u2019re reinventing the genre,\u201d says Knight. \u201cIt\u2019s not about the linear assembly of ingredients and the application of a heat source. If you watch our shows, even the ones in the studio, nobody ever mentions a quantity\u2014a half a liter of this or a cup of that or a 350-degree oven. Nothing is ever talked about in terms of assembling the dish. What our talent talks about is joy and passion and love and culture and aromas and textures.\u201d<\/p>\n

This ethos can be seen in Gusto titles like Flour Power<\/em>, which continues to do well for the company, and Cook Like a Chef<\/em>, a series that recently wrapped filming. Gusto currently has in the works a new global fusion cuisine show called CombiNATION Plates<\/em>. In it, chef-host Bianca Osbourne is aided by visual storytelling to show how cultures can be combined. The recipes feature combinations like Greek and Canadian cuisines and Chinese and Italian cuisines.<\/p>\n

Over at all3media international, Driscoll takes pride in the company\u2019s offering of shows in the \u201ctravel\/food\/feats of strength\u201d subcategory, such as Eddie Eats America<\/em>, produced by North One TV for UKTV. \u201cThe producers certainly found a fresh and engaging host and format in which to bring someone new to the food and travel genre. It follows former World\u2019s Strongest Man Eddie \u2018The Beast\u2019 Hall traveling across the U.S. and performing feats of strength while learning about local food hotspots and trying to win local food challenges.<\/p>\n

\u201cWe are very fortunate to work with some of the best producers around,\u201d Driscoll adds. \u201cThey are constantly finding new and interesting ways to look at these subjects and engage an audience.\u201d<\/p>\n

TAKING FLIGHT<\/strong>
\nThe travel element in Eddie Eats America<\/em> is an important one in food series. It\u2019s \u201cgood for attracting an international audience, but the producer has to think outside the box to find a way to present that in new, engaging ways on-screen,\u201d says Boat Rocker\u2019s Vinet. \u201cLate Nite Eats<\/em> is a great example of this sort of show, which sees Jordan Andino traveling various cities to find the ultimate in after-hours cuisine.\u201d<\/p>\n

\u201cThere\u2019s an opportunity to live vicariously through the programming,\u201d says Gusto\u2019s Knight, who finds that these sorts of shows represent achievable luxuries. \u201cIn this time, when nobody can go anywhere and nobody can do anything, and everybody is deathly afraid and we have small bubbles, experiencing the world through food is an affordable luxury that pretty much anybody can avail themselves of.\u201d<\/p>\n

Part of traveling\u2014virtual or otherwise\u2014is encountering local eats. And food shows are often able to be on the ground to give a look at how and what locals around the world are eating. At Escapade, Lawley says, \u201cSourcing our ingredients locally has become a huge part of our shows as well as being conscious about how ingredients are grown and sourced.\u201d She adds: \u201cWe have especially looked for food varieties that have not been covered before.\u201d Slice <\/em>with Adam Richman, for example, \u201ctakes us all over the globe exploring how flatbreads and pizzas have become one of our most-loved food.\u201d<\/p>\n

Boat Rocker\u2019s Food Pop<\/em> also covers popular foods consumed worldwide, showing how recipes change in each region or country. \u201cFrom hot dogs to popcorn, from chocolate to tacos, the series highlights how these famous creations were born and evolved to what we know and how they impact our culture as inspiration for art, jewelry and even amusement parks,\u201d says Vinet.<\/p>\n

Knight, who notes that Gusto shoots everything in 4K, further believes that a key separator when it comes to food programming, in these times or at any time, is that it can reach viewers on a physiological level: \u201cIt can make your pupils dilate, and your mouth water and your tummy rumble. It can make you hungry. And that\u2019s a very powerful emotional connection with the viewer that you can\u2019t get from virtually any other type of television.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

The appeal of culinary shows is soaring among casual foodies and practiced home chefs alike.<\/p>\n","protected":false},"author":1033,"featured_media":15233,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"pmpro_default_level":0,"footnotes":""},"categories":[79,69],"tags":[],"class_list":["post-15232","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-features","category-top-stories","pmpro-has-access"],"yoast_head":"\nHungry for More - TVREAL<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/worldscreen.com\/tvreal\/hungry-for-more\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hungry for More - TVREAL\" \/>\n<meta property=\"og:description\" content=\"The appeal of culinary shows is soaring among casual foodies and practiced home chefs alike.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/worldscreen.com\/tvreal\/hungry-for-more\/\" \/>\n<meta property=\"og:site_name\" content=\"TVREAL\" \/>\n<meta property=\"article:published_time\" content=\"2020-10-14T13:00:55+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-10-15T18:43:39+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/worldscreen.com\/tvreal\/wp-content\/uploads\/sites\/12\/2017\/07\/EEA_Eddie-Hall.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"334\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Chelsea Regan\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Chelsea Regan\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/worldscreen.com\/tvreal\/hungry-for-more\/\",\"url\":\"https:\/\/worldscreen.com\/tvreal\/hungry-for-more\/\",\"name\":\"Hungry for More - TVREAL\",\"isPartOf\":{\"@id\":\"https:\/\/worldscreen.com\/tvreal\/#website\"},\"datePublished\":\"2020-10-14T13:00:55+00:00\",\"dateModified\":\"2020-10-15T18:43:39+00:00\",\"author\":{\"@id\":\"https:\/\/worldscreen.com\/tvreal\/#\/schema\/person\/2a2c6d8fb3c7c8b4220b8877ecffb79a\"},\"breadcrumb\":{\"@id\":\"https:\/\/worldscreen.com\/tvreal\/hungry-for-more\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/worldscreen.com\/tvreal\/hungry-for-more\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/worldscreen.com\/tvreal\/hungry-for-more\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/worldscreen.com\/tvreal\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Hungry for More\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/worldscreen.com\/tvreal\/#website\",\"url\":\"https:\/\/worldscreen.com\/tvreal\/\",\"name\":\"TVREAL\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/worldscreen.com\/tvreal\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/worldscreen.com\/tvreal\/#\/schema\/person\/2a2c6d8fb3c7c8b4220b8877ecffb79a\",\"name\":\"Chelsea Regan\",\"description\":\"Chelsea Regan is the managing editor of World Screen. 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