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Ah, The Swedish chef

keep to the Fen Causeway
by Helen (lareinagal at yahoo dot co dot uk) on Wed Mar 10th, 2010 at 02:09:41 PM EST
[ Parent ]
and that was meant as being affectionate to the character. It is difficult to see a cookery demonstration in that accent and not be reminded of him.

keep to the Fen Causeway
by Helen (lareinagal at yahoo dot co dot uk) on Wed Mar 10th, 2010 at 02:53:39 PM EST
[ Parent ]
At times it does degenerate into exactly that stereotype...

You can't be me, I'm taken
by Sven Triloqvist on Wed Mar 10th, 2010 at 03:10:43 PM EST
[ Parent ]
Exactly - and they are all muppets really. But what I have been saying to them is that a cooking program that is interrupted by family and friends and e.g RW, could be a winner, because it more closely approximates the conditions in which most amateur cooks have to work.

For TV programming it is the cheapest of the cheapest. Fairly easy to do 28 minutes at almost zero cost - ingredients, cameraman (husband) and a spot of not too demanding editing. Even at 2500 € an  hour, it can be financially worthwhile, because you can do several of these a week without too much stress.

But from a purely commercial POV, the money is in franchising. Create a program format  with concept, pilots, graphics and music - a production package, if you will - and it could be worth several millions in Europe, such is the state of our media today. There's sex, food and nappies. As Chris C. says 'It's not pocket science'.

You can't be me, I'm taken

by Sven Triloqvist on Wed Mar 10th, 2010 at 03:09:22 PM EST
[ Parent ]
Need to run this idea by a friend who knows Food programming upside down & backwards.
by ATinNM on Wed Mar 10th, 2010 at 05:05:28 PM EST
[ Parent ]

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