'The Next Food Network Star' review

Slicing! Dicing! Shameless self-promoting!

By Katherine Spiers

Special to Metromix
May 30, 2008

 
Critic's Rating:
1 1/2

'The Next Food Network Star' review
(Credit: Food Network)
Food Network's reality show mixes cooking with marketability: It's not enough to cook, you've got to look good doing it. Unfortunately, the show itself isn't half as pretty as the contestants.

What is it?
Food Network’s take on chef stardom is pretty unique: Yeah, you should be able to poach some salmon, but mostly you have to be chipper on camera. The contestants go through a series of challenges—like making a one-sentence commercial—led by established stars like Alton Brown. He seems like a smart guy, so it’s better TV when someone like Sandra Lee shows up. She’s so dumb she doesn’t even like curry.

Buzzed about:
Bobby Flay is a judge this year, adding a little star-cheffery and potential douchebaggery to the proceedings. (OK, to be fair, he actually seems kind of nice to the contestants. So far.)

The “yum” factor: Hm. Well, some of the contestants might be interesting to look at. There’s Shane, only 19 and already a graduate of CIA (that’s Culinary Institute of America to you, food noobs). And Lisa is from Dallas and is clearly styling herself after Victoria Beckham. She gets her own theme music, in case we forget that she’s sexy and kind of scary. Oh, and there is a lot of crying going on here. So that’s always fun.

The “yuck” factor: Overall, this is pretty uncomfortable to watch, as the contestants try to develop their on-screen personas and generally fail. They also do a lot of sucking-up to Food Network, like when Kelsey, wide-eyed and full of wonder, declares that “being a Food Network star is knowing yourself in and out.”

The verdict:
If you want to watch an hour-long ad for Food Network…on Food Network, then this is the show for you. Otherwise, vote with your remote and watch something more awesomer.

"The Next Food Network Star" premieres Sunday, June 1 at 10pm/9c on Food Network.

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