In a surprising twist, Netflix’s latest cooking show featuring Meghan Markle has been met with significant derision from some of the culinary world’s most esteemed chefs.
Initially designed to spotlight the Duchess’s culinary talent, the series has quickly turned into a target for criticism and mockery since its debut.
The backlash erupted almost immediately as several James Beard award-winning chefs took to social media to express their disdain for both Meghan’s cooking abilities and the overall production quality of the program.
Prominent figures in the culinary scene didn’t hold back their opinions.
Renowned chefs, known for their exceptional skills and expertise, labeled the show as “trash” and even described it as a “catastrophe.” One of the most vocal critics, the late Anthony Bourdain, was particularly scathing in his assessment.
He used his blog to unleash a barrage of critiques, accusing Meghan of leveraging her royal background to gain undue recognition in the kitchen.
Bourdain’s comments were sharp and unyielding, stating, “It’s clear that Meghan has no real understanding of the art of cooking.”
He argued that her attempts to ride the wave of her royal status were transparent, and he pointed out the show’s lack of substance and poor production values.
This wasn’t just a personal attack; it was a call to honor the dedication and hard work of chefs who have spent years mastering their craft.
Following Bourdain’s lead, other award-winning chefs joined in the chorus of disapproval.
Chef Suveer Saran, who owns the highly regarded Devi restaurant in New York City, echoed these sentiments on social media.
He remarked that the James Beard Foundation still has a long way to go in terms of credibility, suggesting that the show does not reflect the true essence of culinary excellence.
The critique didn’t stop with chefs alone.
Kat Kinsman, a respected food writer, also weighed in, defending her fellow food journalists against what she deemed a “farce.” She argued that Meghan’s show fails to address critical issues within the culinary industry, such as the struggles of farmers and workers.
Kinsman emphasized that many in the food journalism community are dedicated to highlighting the real stories behind the food we eat, often while working with limited resources.
For Meghan, this backlash is particularly stinging.
She had envisioned the show as a platform to share her love for cooking and promote diversity and inclusivity in the culinary realm.
Instead, she finds herself at the center of a fierce debate, with her credibility and skills under fire from some of the most respected voices in the industry.
Despite the avalanche of criticism, Meghan remains determined.
She has vowed to continue using her platform to advocate for diversity and inclusivity in the culinary world, showing resilience in the face of adversity.
However, the negative feedback from acclaimed chefs certainly poses a challenge to her aspirations.
The question now looms: can Meghan’s cooking show recover from this storm of criticism?
Will it find an audience willing to overlook the scorn from the culinary elite?