Food Television Can Boost Your PC Career

Food Television Can Boost Your PC Career
Personal chefs, like any artist, can fall into a lull. I call it 'Chef's Block'. You try to push the envelope with your culinary creations, but for some reason you just can't breakthrough that creative brick wall. Food TV can be your answer. Here are 3 'F's to boost your PC career.

Find it, flip it and farm it.

Sounds a bit interesting and more real estate in nature, but the principles are universal and the applications are unique. I'll explain.

Find It
When you go on your food research mission, there's nothing better than to keep your finger on the pulse of what's mainstream. You want to see what is out there, what's in season and how well-seasoned and up-and-coming chefs are using those ingredients. You can easily do this by taking the time to locate food programming on TV that fits the bill.

If you have the ability to record and organize your programs, do it. It will allow you refer to them for great ideas or at the very least you can glean from it inspiration as you take in the information. I have a few series that I have set to automatically record to keep me in the know & flow ways to approach different meals.

I love the Iron Chef programs, Good Eats, Throwdown with Bobby Flay, Chopped, Ace of Cakes, Emeril Live, Paula's Party and one of my new favorites is Cooking Loft. These are random and all over the board on purpose. It gives me a great snapshot of the feel and interpretation of many food artists on many dishes. Although I have my own style when it comes to food, I love and appreciate seeing the style of others. It hones my skills and helps me to get better at what I do. So find the programs that work for you and study them.

Flip It
There are as many approaches to preparing recipes as there are people preparing them. When you flip a meal or a recipe you are taking a standard thing and making it your own. You may be into all things tofu or all things stew; whatever your muse is, you take the basic recipe and add your signature processes to it. You flip it. You take a pre-existing idea and organically remake it with all of your heart and soul put into it. It'll be unique and something only you can create.

Remember... the same recipes have been around for centuries. Everybody's heard of shepherd's pie, coleslaw, potato salad, tuna salad, meat loaf, etc., but no one has heard of your version of them. This is why you can have two chefs make the same meal, use the same ingredients and come out with two different flavors, textures and end products. It's all in the way they 'flipped' or interpreted the recipe. It will be the same with you.

Every time I watch any of my favorite programs, I think to myself... "Hmmm... That looks good, but I would do it this way." I flip everything that I haven't originated and make it my own.

Farm It
By farming it, [I'm saying exactly what it sounds like.] I'm planting it. Whether it be the ideas, the dishes, the how-to's about it... I put it out there. This part isn't a hard thing when you have a passion for your craft.

When you have a passion for your cuisine it would be a harder thing to get you to shut up about it. Here's how it looks when I do it.

After finding and flipping a dish I: write about it; publish it; let everyone know where to get my recipe; I prepare it for others; suggest it to clients; put it on my social media accounts; etc. etc. etc. I leave no stone unturned. I'm 'farming it' in order to grow it, distribute it to the masses and boost my business.

On a quick note...

If you haven't already, set up your social network accounts: Twitter, Facebook, MySpace, etc. Start posting relevant content for your growing audience.
If you approach your PC business from this aspect: find, flip and farm, you'll have an endless stream of ideas and business opportunities to take your market by storm.

So pick up your remote control, flip on your TV and tune in to your favorite food television programs. It can really be a powerful tool to boost your business and launch or re-launch your career.

As always, it's been my pleasure sharing with you. Until next time...

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