OMG, I was star struck!

At every convention, there are always celebrities that are invited and some do demonstrations or lectures. The International Home and Housewares show is no different. Last year I meet and hung out a bit with Micheal Simon from NBC's The Chew. Super cool guy who is as funny and welcoming as he appears to be on television. Rick Baylis and Duff Goldman were among those who attended.

This year, I meet someone that got me a bit star struck. Without ever seeing any printed picture, I spied a petite woman nearby our both and was struck almost dumb. Rumor had it that she was coming to the show, but I don't bank on rumors. So there I was face to face with a cookbook author to whom I admire just because the use of her book has been very important and reliable. I have had one of her books a good long time and I have not encountered any inaccuracy which is somewhat unusual. I love cookbooks and think of myself as somewhat of a collector. I have been gifted a few cookbooks and inherited a few, but when I purchase one I do so carefully. This lovely ladies book has been proven accurate and well done. I have often used her Cake Bible and loved it so much that I later purchased her Bread Bible which also is a very sound book.

Most of the time, I can read over the recipe and tell if it is workable and plausible. And when I find that I need to used someones recipe I typically need to adjust it to my specifications. With Rose's books I have not found a need to modify them at all. I have used her recipes in different ways other than the printed style but the reliability of her work is phenomenal.

It was such an honor to have met Rose Levy Beranbaum. She was gracious and lovely. She signed copies of her new book and gave them to our C-Cap students, she stayed and took pictures with everyone. I didn't mean to gush but I did. Her recipe for pineapple upside cake and the cheese cake has permanently replaced what ever recipe that I had used before.

http://www.realbakingwithrose.com/

International Home and Housewares Show

Hey everybody.  This weekend was very busy and rewarding, and I hope that the days that I didn't post will be forgiven.  In conjunction with Harold Import Company (HIC), a major supporter of our Careers though Culinary Arts Program (C-CAP), we have been working very hard. The convention opened Saturday and runs until Tuesday. 

C-CAP staff, students, and alumni manned the HIC booth and provided food to all the visitors conducting business with HIC. The mornings, offered omelets, sweet treats, and coffee. In the afternoon, our stations offered up made-to-order stir-fry.

Friday night there was a great event of drinks and dinner at Bin 36 wine bar. Sunday night was the C-CAP fundraiser where we broke our previous record collecting nearly $42,000! The proceeds go to support our culinary student scholarship program. Super exciting.

I attempted to conduct two live broadcasts on my blogtalk radio channel but apparently doing it from my phone and maintaining a signal did not work out.   Both times I tried it sounded like we were good to go but it ended abruptly without me hearing it stop. Oh well, I deleted the messed up broadcasts.

The show was jammed packed with all the china, glass, knives, cutting boards, small appliances, laundry aids, baking and decorating products available. I love this show. I also try and get out each year to the National Restaurant Association show to see and sample all the newest innovations.

Working a convention is some of the hardest work I have done, and I have worked many. It's full of tons of moving parts, long hours, guest needs, being the most bright and shinny you can be, all the while standing on the concrete floors.  Phew. This show had me sporting my newest item from the Forrest Gump collection of knee braces. I was super styling and preventing some of the damage that the long hours on my feet could create.

Yesterday we wrapped up the event and packed everything away. Many of the vendors at the show often donate their goods to our staff and students along with other organizations within the city. We are always grateful for the shinny new tools. 

http://www.hickitchen.com/

http://www.ccapinc.org/

http://www.blogtalkradio.com/search?q=giant+fork+spoon
http://www.housewares.org/show/

Oh goody goody...

This weekend Chicago hosts one of my favorite conventions, the International Home and Housewares Show at McCormick Place! This convention is the place to be to view all the new innovations in kitchen wares, laundry aids, pots, pans, measuring tools, shopping carts, storage solutions, packaging, cooking demonstrations, baking ideas, decorating tools, gardening new products, and just about anything that you would need to use around the house.

This annual show runs from 3/5/16 to 3/8/16 it hosts over 2,000 exhibitors with everything from Contact Paper to kitchen knives and cutting boards. I will be broadcasting from the show floor on Saturday and Sunday afternoon on our podcast: http://www.blogtalkradio.com/giantforkandspoon so tune in and hear from our C-CAP team members and students. If you can, come on down and meet us in person. Here's the ticket information: https://www.housewares.org/show/register-plan.

This event helps to support our educational culinary program, Careers through Culinary Arts Program, http://www.ccapinc.org/, we will be working the booth, along with their fabulous team at Harold Import Company, http://www.hickitchen.com/. The support that comes from Harold Import Company make our teaching efforts possible so we invite some of our students to work the show and help to feed the clients that stop-by the booth.

Also, there will be a fundraiser event on 3/6/16 where our students from several of the CPS high school's culinary programs will be serving up their unique food fare for our guests. https://www.ccapinc.org/locations/chicagobenefit2016/.

These efforts help to endow our students with the skills and knowledge that will take them into their professional chef careers. C-CAP conducts an annual student cooking competition and awards the winners with scholarship money to attend culinary school.

I can't wait to share all of this from the floor of McCormick Place. Hopefully, I won't have any signal issues and will be able to go live on the air, if not, I will tape and broadcast a bit later on. It's going to be a long week but the excitement of all that is shinny, new, and inciting to chef's everywhere will be at my fingertips to explore.

Oh boy!

I agree with Micheal Simon

On a aired episode of The Chew, 2/29/16, the topic of food destroyers and binge eating contest was brought up in the first segment. Chef Simon stated that he has never understood the phenomenon of eating more than a human can eat in a week choked down in a few minutes or the videos of people throwing or smashing food. I agree. I have never understood it either, add to that, the trend of folks making giant, over the top foods, from other foods, like taking 20 big macs and making a casserole from them. Yuck

This reminds me of the stories at the Romans before the fall of their society. We haven't yet began using vomitoriums but at this rate I would be surprised if it were to begin. This is the height of greed, excess and privilege. Only in a self centered community will you ever see such habits as their are too much famine in the world for this to make sense. Homelessness in America is the least talked about societal ill and with efforts, not to feed them and house them, but to install fixtures to detract homeless people from sleeping on bus stops and around buildings, I don't think it is at all reasonable to act in this manner. Yet, you can find many representations on social media depicting these acts.

In my opinion, the statement 'less is more' in this conversation is exactly right. We have so many people without and so many people with too much. Food waste is a big problem here. Every year we throw away an estimated 133 billion pounds of food. A lot of the waste happens in grocery retail outlets and in our own kitchens, as we may cook too much one day and not consume it before it spoils. Yet we have food stunts as I like to call them happening all the time. We have television series dedicated to this idea such as Man v. Food. Nothing succeeds like excess.

We humans think we are so clever and know so much but we are only gazing at the world through a peep hole wondering what it is we see. Hopefully the rise of obesity, heart disease, diabetes, hypertension and the lot, will wake up our society to eating to live instead of eating to excess.

http://www.travelchannel.com/shows/man-v-food
http://endhunger.org/food-waste/

Where are the Minority Chefs?

I have worked as a chef in Chicago for over 20 years and I have always worked with Hispanic, Black and Caucasian chefs, more Hispanic than Caucasian, and always mostly men. There is no shortage of Hispanics working in kitchens all over the city, cooking a wide range of food stuffs including Sushi.

Food television is not as full with minority chefs as the kitchens happen to be, there is a sprinkling of Black chefs, and not much more in way for Hispanic. Why is this?  We are doing the heavy lifting and earning the skills to make things pop, fry, and sizzle, so I know having the skill isn't the problem. Yet in still, the Italian chef, the White Southern chef, the French chef, are all the standard image of what a chef is, and most of the time they are male as well.

While we may not be able to lift as much weight as the fellow, we do hold up our share of the work in a production kitchen and I would like to see more representation of our efforts. There is no shortage of food outlets that are black run and often black owned in a city like Chicago. I have served dignitaries that were surprised at the amount of minority representation at the venue, and expressed as much.

While the average black population in this country is about 13% of the overall population, we do make up a much higher number of working chefs in this city and our Hispanic compadres may actually make up a bigger percentage of the kitchen staff. It would be nice to see more of us in the media as chefs. Whenever there is a cooking show, television series, or movie about chefs, there is a whitewashing of the kitchen, unless they are in the kitchen of an Asian restaurant, then the whole staff is Asian and does not speak English.

Am I asking too much? I don't think so. And while waiting for the media to catch up to our reality, I won't be holding my breath. And I am not the only one asking the question.... http://www.pbs.org/black-culture/explore/black-chefs/

In this article, they mention not only that there is a rise in minority enrollment into culinary schools but that there is a lack of managing or executive minority chefs. So in outlets where a multitude of different people work together, few of them are in lead positions.

Are we Jim Crow kitchens? Are we continuing prejudices in our industry? Or am I expecting to much? Isn't it accurate to expect to see a shift in the kitchen management and media representation reflect the populous? We are graduating and training up fantastic chefs of all races and genders so how long, or when, will we see a superstar minority female chef? I am not saying that their isn't any to use as inspiration, Carla Hall comes to mind, but I ask who else?

Michelin Star Rating System

Most people in the food business has at least heard of the Michelin star rating system, however, most probably don't know its purpose or history. From time to time, I will hear culinary students wish to make the attainment of owning a Michelin star rated restaurant one of their career goals, but often they don't fully understand what it is that they are setting their sites upon. To wit, I always ask them what it means and how they plan on achieving this goal.

I personally never set my sites on this benchmark. My career goals are smaller in scope but never too small to be significant. I have always thought of myself as a work in progress, I strive to achieve progress everyday, to be better tomorrow than today, while hoping to become a owner of a nice bakery. I love food exploration and education. I love to occasionally expand my talent and knowledge while keeping up to date on the industry and in touch with colleagues who have helped me along the way. I had to teach myself how to work with fondant as it was not a medium that was available while I was studying my craft. I took to television and online tutorials to figure out how the medium work and some tricks and tips.

Chicago is a very fabulous city to work in food as we mid-Westerners have always taken pride in our food scene. This city is among the most segregated cities in the world as most folks cluster up in neighborhoods by ethnicity, but at the same time we have such a wide list of diverse groups that you can find all sorts of food offerings to satisfy your cravings. Mexican, Puerto Rican, Chilean, Brazilian, Thai, Vietnamese, Cantonese, Chinese, Polish, Irish, Italian, Egyptian, Palestinian, Indian, Middle Eastern, Japanese, Russian, Ethiopian, and I am sure I have not named them all. Chicago has its issues but we here often commune with each other plate by plate.

If you think you have heard the Michelin name before but it didn't have anything to do with food, you are right. Michelin stars rating system began with the Michelin tire company. The owners of the tire company wanted a way to encourage long road trips because the more worn out tires, the more sales the tire company could earn, makes sense. So they thought about what people would need in order to drive longer and longer distances. They concluded that a traveler would need to know two very important pieces of information, where they could sleep comfortably and where they could eat. So around 1900, they began issuing star ratings for restaurants to highlight excellent locations to visit.

In American history there have been 173 stars awarded, a small number over the last 116 years, and in that list of American stars, Chicago has only been awarded 22. Earning a Michelin Star can dramatically change the way the world looks upon your restaurant and its chefs. These ratings can literally push your efforts into the stratosphere and adds your name to the list of the most accomplished in your craft.

Is having this as a goal as a student a good idea? I will never ever discourage anyone from striving to be their absolute best, however, I do tell students to get a plan in place to make this dream a reality. 'How do you eat an elephant? One bite at a time.' Do your research, find out how the chefs before you have earned their stars, figure out where you should study to give you the best odds of earning one, find a great place to intern in order to get some hands on experience with a great chef, look into who invests in restaurants and may want to help you open your own doors after a long period of study, figure out new ways to reach the gourmet audience, understand your skills well, be honest with yourself about where you are is light of where the heavy hitters are, know your audience, seek answers about what your limitations are. Every chef must, not only figure out what others can teach them, also understand what tasks they do best and what work they should leave for other chefs to do as no one chef can do everything perfectly.

Just getting in to a culinary program and graduating can be hard to do for some students. I have seen some who were cocky going into a culinary training program and washed out before completion. I have also seen chefs graduate from a study course with enormous egos and confidence in their skills but got a wake up call at their first real job in the industry as others chefs ended up deflating that ego because they didn't know what they didn't know.

In the last few years, we have witnessed a enormous boon in the number of colleges that a chef can study. The popularization of food related television has made our jobs more attractive to the common watcher. And while thousands of kids, instead of a few hundred in years before, actively seek a place to start their food careers, not all programs of study are equal. Some interns that I have had the pleasure to work with don't all finish their education with the same amount of skill, ability, knowledge, and experience as all the others.  Hell, some do not possess the right personality traits to survive in a professional kitchen.

No matter if you want to swing your bat in the big leagues or if you want to be a small business owner, DO YOUR RESEARCH. These careers do not materialize over night nor are the dropped in your lap because you have a culinary education. The restaurant business is VERY competitive and the amount of time you need to put in at work to become the best chef you can be is HUGE. This industry seldom allows you to have a good work/life balance, especially in the beginning, and a chef never stops learning. Once a chef becomes proficient with producing the master sauces, they still don't have mastery of the yeast bread, for example. Customer demands change all the time and the food outlet that is the hottest ticket in town today can have a empty reservation book tomorrow because the food or diet fad has changed course.

Work hard, study hard, never stop learning, and dream big. BUT, do your research, write a plan, rewrite it often, make it plain, and plan, plan, plan. Those who fail to plan, plan to fail. It is a fool that doesn't do their homework before jumping into the pool. Is it shallow or deep? Is it clean water or contaminated? Are there rocks at the bottom? Be deliberate and sure of what you are shaping before the sculpture collapses.

Here are some links that may help you investigate the Michelin star ratings: http://www.businessinsider.com/history-of-the-michelin-guide-2014-10

https://en.wikipedia.org/wiki/List_of_Michelin_starred_restaurants#United_States

TV Food

There isn't a television series or movie that does not have a food scene.  Why? Because so much of our lives revolves around food.

The romantic dinner date, a secret meeting in a diner, business lunch, the breakfast in bed, a wedding banquet, or the temper tantrum that flings food on the floor all are how we communicate with food in media. My biggest pet peeve is the old trope of the action movie chase through the restaurant kitchen with equipment being used as hurdles to slow down the bad guys. Who's gonna clean this up???? But this is my second most hated media food clique, the ruined the wedding cake stunt! I am sure that these images have added to my anxiety about delivering my wedding cakes to sites. Before I finish the set-up of your wedding cake, I am a nervous wreck, these projects are treated like my newborn child coming home from the hospital. After I take the pictures of your beauty in place on the table in your decorated room, I am done and exhausted. It's your newborn to protect after that, if your unsupervised child walks face first into the cake, I am not responsible and while I will be saddened by the news of its destruction, I have to be emotionally distant, otherwise I would never allow anyone to cut and serve them.

There are quite a few movies that focus on the life of the chef and therefore food becomes the "invisible" character in the cast, the MacGuffin that propels the story forward. Using the backdrop of a commercial kitchen often springs forth in dramas about the lead characters in the "will they, won't they" scenarios. Cinematic offerings such as Soul Food, 100 Foot Journey, Ratatouille, Eat Pray Love, Tortilla Soup, and many more all have a food center at the story, yet none of them have accurately depicted the life of a chef. Burnt is an attempt at the life of a chef and it is the second time that Bradley Cooper has played a chef in a movie. I have yet to see this depiction and looking forward to talking about this later.

Twenty four hour food television stations have brought about the new term "food porn". YouTube channels are filled with glutenous offerings that are over the top, beastly, recipes of

Viewers are no more likely to cook the foods they have been presented with on the broadcast and this type of television is no longer about food education. It is much more likely that the point of the shows are entertainment rather than education. Growing up, lots of us watched public television, this included the Great Chefs like Julia Child, Jacques Pipan, Justin Wilson, were the trailblazers that taught cuisine and technique to the masses of housewives and young children who were home during the day.

While media exposure of the profession can elevate and educate the public about this life we lead, these days it isn't much to separate its offerings from soap opera themes and game show audiences. Most of the offerings are just another style of reality competion show. Competition shows are abundant in food television. The Supermarket Sweep has birthed everything from  Chopped, Master Chef, and Great British Baking Show. Timed challenges of all sorts, build a bridge made of cereal treats and licorice, mystery boxes of foods to challenge the chefs, artistic wedding cake constructions using techniques such as fondant, molding chocolate, chocolate figurines, pulled sugar art, and the like.

The individual's culinary talent often takes a backseat to the selection of the right personality. Paula Deen, for example, first got her show due to her friendship with a producer of reality television programming. While he was correct that watching her was entertaining, her culinary accumin was spurrius at best. Most viewer have no idea how these sausages are made, no idea what has to go on behind the scenes in order to make a successful show of things. I was once called to test a recipe for a cooking show. Multiple outlets will be used to test a recipe for accuracy and quality. On set, a team of chefs do all the preparation and design so that the stat can come in a make magic on camera.

What a chef does is not what a celebrity chef does. When you become a brand, a bankable product, you begin down a path that takes you away from the production kitchen.  You can go from broadcast, to an interview, to a book signing, to a convention, all of which are designed to capitalize upon your cache. Watching television can broaden your understanding of how things work or what type or work a chef does. However, just like watching a medical show doesn't teach you how to be a doctor, watching a cooking show doesn't make you a chef.

Debate, Competition, Adversaries, and Allies

The topic of competition often comes up in dialogues about the food industry, any line of work actually, and more times than not, the dialogues can get heated. The art of debate seems to be fading away like a dream of an infant, quickly forgotten and hardly ever understood. I blame the years we, as a nation, spent under "mission accomplished" Bush as President, as he created the whole binary speak about patriotism. He helped the nation buy-in to the idea of "you are either with us or against us" type of confrontational speak that lead to this type of rational in many other areas.

Debate has a purpose that is not adversarial but rather designed to explore the topic at hand, amicably. A proper debate leaves the participating parties and the audience with a greater understanding of the subject explored. Nothing is black or white, all good or all evil, the world is a wash in tons of shades and colors. We more often learn more from our mistakes than our successes and allowing your opinions to change with additional information is an invaluable situation be to placed.

Sometimes this type of scenario can be present in personal relationships. I have witnessed groups of ladies where one member feels the need to compete with her peers, often to the destruction of the friendships, but the reality is the only competition that one truly has is against themselves. I strive to be better today than I was yesterday. I am one that will uplift my peers instead of tear them down. I have been known to go out of my way to lend a helping hand and would like to think that others who can will do the same for me when needed.

Within the food industry you may find yourself in the employ of owners that are overly protective of their customers, contacts, marketing schemes, or recipes, as if an employee is seeking out to steal them. This type of thinking is not healthy. It takes nothing to give others information or answers that will set them up to succeed even after they have exhausted the relationship with you or your organization. Instead we see the crabs in the barrel mentality when the reality is that there is more work out here in the marketplace that no one will ever be out of work for long if they have the skills. I can tell you how to to something or point you in the right direction but that doesn't guarantee that you will be able to get the same results that I have gotten.

Everything is situational....   (yes, I do know that this isn't really a word). I don't mind sharing recipes with people online or in person because many people that request the information will not make the efforts to produce the item, and they usually ask me to make it for them. I mentor and teach kids who like to cook and perhaps I will be able to start the next successful chef-in-training on the right path to excellence.

I have worked for folks who were victims of this mentality and they are usually toxic to everyone around them. It's easy to spot them in a employment situation as they are constantly seeking to horde all the information and control everything the employees do. This type of person tries to never fully explain the situation or decisions and is always very guarded. The rationale behind this behavior is to make themselves feel important by force, so to speak. No one can do any work unless they go through so-and-so, can't make a single decision, can't move on to the next thing, or use their own ideas, unless you get approval.  Too often this creates a false dependence upon another person and can be a fear reaction of the person who is exhorting control, afraid that the employee will run away with their business, do a better job than they could do, or get promoted ahead of them.

Most people can mistake their allies as adversaries due to a lack of vision. It's like the cheating spouse who constantly knows they are being cheated on, even without evidence, because they believe everyone is just as dishonest as their actions. I'm not one who adopts this thinking. If we are colleagues or friends, I am sure that there is something that makes you special and usually it is different than what makes me special.

Allies share, trade, and support each others efforts especially when the goals of both are the same. Two nations will become allies because they have mutual needs. They trade materials such as nation 1 is a great producer of wheat but nation 2 doesn't have the land type to grow wheat, so a pact is made to trade the wheat for nation 2's spices. The same can happen between to companies, two people, or two families. As a pastry chef, I have a few caterers that will call me to produce the sweets the client is asking to be made for their event, for example. The caterer has an expanded list of options that the client can chose from, the client doesn't have to search for these options with an additional company, and both the caterer and I will profit from the clients order, mutually beneficial.

Confidence in one's ability, self-confidence, honesty about you own knowledge and skills, understanding the limit of your own ability and where it can be improved, and having a centered humble spirit can be more valuable than all the money or influence in the world. It takes a certain type of humility that allows you to be in a position to both help others and be helped at the same time. No matter how much I learn or how advanced my skills become I remain humble because I have worked with and met some giants in my industry and I fully understand that there are some with skills that make mine look like a crayon coloring book drawings next to a museum quality painting.

In my opinion, seeing everyone else as your competition or adversary is a big red flag that this person is struggling with some deep identity issues. The need to always be in the spotlight, to control every thing and everyone, to dismiss people willing to help you or support you because you can't imagine that they are being honestly genuine, and always thinking of your needs as more important than anyone else's, are personality flaws that are not uncommon within the chef world. I also believe that the idea of celebrity chef is drawing more and more of people with these personas, who feel the need to prove their self-importance plate by plate.

The chef personality type is large and crazy but the real stars are those among us that are firmly rooted in reality while constantly reaching skyward to shine among the stars. You can shine as bright as the sun without trying to diminish someone else's light, in fact, lending your light to others doesn't reduce yours but in fact increases the light from you both.  

Back to the Celebrity Chefs issues.....

This may not be your issue and you may not agree with me, however, the concept of a celebrity chef is often a separate thing from being a A-list chef. Most world class chefs are virtually unknown to most of the American public.

This morning the nominees for the Oscar award were announced, most nominees were expected and some expectations were not met, as usual. Living in Chicago has always given chefs a great place to work and learn the craft but it is only recently that we have just been acknowledged as a world class culinary city. The James Beard award ceremony was held here and a Michelin Star was finally given here. It is my opinion that there are two classes of this type of publicity rich name dropping realm of the celebrity chef. The first, and often most important realm, is the realm of the hard-working award winning professional chef. These unsung brave knights of the kitchen are superstars and revered but aren't exactly household names. The other realm of celebrity chefs are those television culinary stars that some of us can name and watch often.

Among the television chefs are some well versed real trained chefs that got noticed because of their cookbooks, or from doing some local television segments, or former contestants on a cooking competition. Then there are some that sooo are NOT chefs in any way but have a cooking show due to their persona which was pitched and groomed for television. Once their show was accepted by the viewing audience then the cookbooks, product lines, and other offerings became popular at your local outlets.

I am not a fan of all food centered television and some of the most popular ones do not teach much in way of technique, food knowledge, or culinary exploration. The advent of the Food Network is both good and bad for my industry, for example, Duff Goldman's show Ace of Cakes, brought attention to sculpted fondant cake creations increasing the demand for these type of cakes. Awesome right? Well not completely, some customers who would inquire about getting one of these types of cakes often were victims of sticker shock. These types of cakes can take several days of designing, baking, ordering supplies and/or shopping, and then creating which is why some of these can cost $4 per person and upwards. What is astonishing, to some, is the amount of times spent on these projects because if they were a fan of the show, they saw these items get produced in a half hour or hour show not realizing that it was more than a week of taping that got edited. This would get customers to ask questions like "don't you just order this or that?" not realizing that what they have requested had to be handmade originals and therefore had to be reflected in the pricing.

Champagne dreams with Kool-aid money is an obstacle for some folks but as a well-versed pastry chef I have been able to share with those clients how they can afford to have the showpiece cake they are seeking at lesser pricing by downsizing the cake and adding matching cupcakes to have enough to feed the guest without braking the host bank.

If you are a avid watcher of the food porn now available on the Food Network, ABC, NBC, PBS and many more, just keep in mind that all of these shows have teams of chefs doing the research, prep, and hard work behind the scenes that you never ever see in order to produces these offerings for your viewing pleasure. Hopefully, whomever you watch on television is actually showing you things that you can take into your own kitchen. The fad nowadays is for every actress, actor, singer, dancer, or television personality to have a food line, kitchen equipment, and/or cookbook for sale at your local K-Mart.

Everyone has a relationship with food, if they are in fact a human, but not everyone has a good relationship with food or has had any significant lessons in the kitchen producing good food for others. The companion podcast of this blog, coming very soon, will be made of conversations with all sorts of people about their food relationships including my chef friends. Follow who you like, hopefully I am one that you will follow, but also find out if they actually know what they are doing on your screen or if they are a manufactured celebrity who knew a producer and where blessed to be given a show.

Enjoy