There are less and less TV shows these days that display smoking. However clouds of smoke have been a notable aspect of this season of Bravo’s “Top Chef,” as the participants worry over their preparing dishes, and rehash the earlier episode. On the final year’s season of Fox’s “Hell’s Kitchen,” Justin Antiorio of Lyndhurst – the show’s host was often seen smoking as he announced menus and dinner services.
Antiorio stated that cigarette use during the taping “was the unique thing we could actually control” in a firmly supervised environment under the continuous glare of television cameras. . “The only thing we could do is smoke and drink as many Red Bulls as we wished.”
That the food industry is stuffed of cigarettes won’t amaze anybody who’s ever seen chefs on a smoke break. One TV show known as “Blueprint to Quit” even lately chose a notable New York restaurateur, Joe Bastianich, as a paid spokesman.
Antiorio stated the stress of the show was so fantastic that certain of his fellow non-smoking participants were lighting up.
“When I worked at the 21 Club, I could run out and smoke a cigarette between services. After pre-theater, I would go to light up, not mostly for a cigarette, but simply because you are inside this building all the day, so you need a particular escape, to get out, even for five minutes.”
“Food advertisement is a big deal,” Dobbins pointed out. “Cooks need to think about the impact they’re producing on their peers and on people whose goal it is to become a chef like them – and take the chance to encourage a healthier lifestyle.”
Smoking “does changes your taste, 100 %,” Antiorio stated. But “you should keep in mind that our palates are so skilled – we do this each day. You would probably taste lobster once in two months; I can taste it for more than six times per week.”