Sometimes I love the
Food Network’s Chopped so much that I worry, as Soupy Sales used to say, that
my brains might fall out. Other times, though, I think my poor heart might have
been humpty-dumptified, broken so badly as to never be repaired. Such was the
case this evening when Kent
Rollins, the chuck wagon cook from Oklahoma, competed in a "redemption" edition
(that is, one featuring four second-bests from earlier competitions) and lost again.
I found even more
heartbreaking the recent (as in: watched recently by me) defeat of little Vito
Facciabene, the dese-and-dosiest contestant the show has ever featured, and the
most endearing. Having recently lost his restaurant in the Bronx (one assumes
he looked everywhere, but to no avail), and with his wife pregnant and the
couple’s first daughter presumably looking up soulfully at Veet a lot and
whispering, “Daddy, I’m hungry,” he didn’t just want the $10,000 prize, but
needed it — desperately. You could tell from the heartstring-tugging music that
accompanied his little interview segments. So who wound up winning? Little Miss
Stuckup from Somewhere, Alabama, with her blonde hair, excessive mascara, and
penchant for telling the judges what a fantastic chef she is, even after one of
them observed quite pointedly that a little humility from her might
really hit the spot .
A few nights earlier,
on an all-teens edition, it was a 13-year=old home-schooled boy who told the
camera that he didn’t want to be thought of as a great teen chef, but a great
chef, period, who won. He was smug, precocious, and adorable in the way that
makes even the kindest onlooker wonder if bullying is always a bad thing, the
kind of boy whose trousers you want to yank down around his ankles in full
view of the prettiest girl in school after listening to him speak for four
seconds. Ted Allen remains the least charismatic host in the history of
television.
Like the judges — who
commonly include two of the most prolifically tattooed men in America (restaurant kitchens
are apparently a popular refuge for fuckups and misfits), and, in Marc Murphy,
the homeliest man in the Western Hemisphere — I’m in no hurry to eat food onto
which someone’s bled. It’s impossible to imagine that a lot of the non-self-harmers
don’t sweat into their food, though, and am I alone in being a little bit dissettled by
how much they handle everything? Is
it not easy to imagine a chef absentmindedly picking his or her nose during a
brief lull, and then neglecting to wash his or her hands afterward?
Maybe it’s best not to
think about this sort of thing.